Summer Lasagna

Hello everyone! It has been quiet around here. Is everyone camping or getting ready to go camping for the 4th of July weekend? This is a quick and easy dish you could even prep ahead if you are going camping. It is easy lighter than lasagna and will fill up your hikers! But I just make now and then when we get a craving for something Italian in the summer. It is what I call Summer Lasagna~

 

I don't know where I spotted the recipe but it is almost as easy as making this collage of photos I took while cooking it! I can only give you my interpretation of the recipe it is one of those you look at once and go I've got it and spin your own twist to it!

Here is how it goes, If you have a home garden: Gather any fresh basil, garlic, zucchini and tomato from your garden. Give them a wash. (Or) purchase from the store or farmers market.

Needed items:
Tomatoes -  two baskets of Roma tomatoes ( if not fresh you will need 1-2 cans chopped tomatoes *size small for 2-3 people, large cans for 3+people
1 small can tomato sauce
Basil *fresh - handful about 1/4 cup
Garlic- 3-4 heads *peel and chop
Italian seasonings to taste
zucchini 1-2 optional *sliced thinly
Ricotta Cheese Lowfat
Lasagna Noodles about 2-3 per person
Olive Oil 2 tbsp
Shredded Parmesan or Romano Cheese

Peel and chop garlic, chop zucchini and then saute together in olive oil until garlic is translucent. Add in fresh washed tomatoes or canned tomatoes and small can of sauce. Add seasonings to your taste. Keep it lighter than normal.
Bring to boil then reduce to simmer for approx. 30min.
About 5 min prior to serving toss into sauce fresh chopped basil.
*Cook lasagna noodles according to package and drain. Add a touch of butter to noodles so they don't stick. Do this step prior to sauce being done. 

Plate the lasagna noodles, add sauce then Ricotta cheese *couple of tablespoons here and there. Then sprinkle with Shredded Parmesan cheese.

This is a simple way to have a version of Lasagna in the summer. The sauce is light,  its simple to make and ready quick. No baking! You can put your own spin on this basic and simple recipe! I hope you enjoy it!

When it is super hot weather my Mr. makes a great shrimp cocktail. I hope to watch how he does it and share the recipe. It is with fresh avocado s, shrimp and some spicy goodness. That is my favorite summer dish! So far he hasn't shared the recipe. It is his summer treat he makes for us. Here's to hoping I can catch him while hes making it and share it with you!  

What is your favorite meal in the summer? 

Pesto Pasta

Image via Ordinary Recipes Made Gourmet

via

Hi Friends! This is a fresh and easy Pesto Pasta Recipe I wanted to share with you it was so easy and delicious. Plus the recipe has a little twist of adding lemon to it. It simply gives it a refreshing and light quality that was not over powering but just right! I think you'll love it! I meant to post it this past Sunday but we went to the beach before it rained. With a week of rain and cold weather impending how could we resist a mini jaunt to one of my favorite places. I have some photographs to share with you soon! So without further adieu here is the recipe! I hope you try it & be sure and let me know if you like it. Light and just right for spring~

What are your favorite spring dishes?

Lighter Pesto Pasta

This recipe makes 3/4 cup. I doubled it and had left over which I used as a tapenade. 

3 cups tightly packed fresh basil leaves ( two ounces total)

3 tbsp. walnut pieces

3 tbsp. grated Parmesan cheese

2 garlic cloves, peeled

1 tbsp. fresh lemon juice

coarse salt and ground pepper

3tbsp extra-virgin olive oil

1. In a food processor combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water: season with salt and pepper. Puree until a paste forms

2. with motor running add olive oil in a thin stream . Process until smooth, about 1minute

There you go it's that simple, quick and easy~

Cook noodles whole wheat or regular spaghetti to box directions. Add in prepared pesto, stir and serve with a green salad and your favorite beverage. This recipe I didn't alter at all, except for my ending. It was from Martha Stewart 's Every Day Foods App. 

  

Recipe "Shrimp and Zucchini Tostadas"

Its that time again to share another new recipe I tested out. This one is from Martha Stewart. It is quick, easy and doesn't disappoint! I made a few modifications with two minor changes* for ease and preference! I am sure fresh shrimp would be great but if you are on a time crunch and haven't found any on sale frozen is a great alternative, just picking up a bag of prepared frozen shrimp on sale and having it in your freezer for a few recipes depending on the amount you use. I also chose to use the shredded Mexican cheese as we usually have it on hand * great for quesadillas, but mostly because Sammie loves the cheddar cheese. It gives it a bit more color on the tortilla verses the image shown here.

     * view results image & time prep/cook notes below recipe

4 burrito-size flour tortillas (8-inch)
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese (4 ounces) * I used Shredded Mexican Cheese
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
Coarse salt and ground pepper
1 pound large peeled and deveined shrimp * I used frozen prepared and defrosted per directions on package
1 tablespoon fresh lime juice
1/2 cup sour cream
3 scallions, thinly sliced


Preheat oven to 475 degrees.

Place tortillas on two large baking  sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until  cheese is melted and tortillas are crisp, 3 to 5 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high. Add  garlic and zucchini; season with salt and pepper. Cook, stirring  frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp  and cook, stirring frequently, until shrimp are opaque throughout, about  3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and  top with sour cream and scallions.

This recipe is quick, easy and tastes amazing. Prep/ to Serve time approx 25-30min. Honestly I can see I can see this as a great spring  / summer dish for serving on the patio. Add a little rice and salad on the side with a pitcher of margaritas and a few friends, well you get the picture! We just had them as is and it was filling and delicious. I'd love to know if this is a dish you would try~ 

What is your favorite quick and easy recipe? Would you like to be featured and share it? Just email me! My email is on the side bar~

phone pic of results