I was strolling through the farmers market drooling over all the fresh winter squash on display when inspiration struck. I wanted to make a veggie lasagna using butternut squash and zucchini with my fresh spinach lasagna noodles. And since fresh was on my mind I grabbed some leeks, onions, and garlic for the lasagna red sauce that compliments all the fresh healthy veggies in this recipe.
I started making my own pasta about a year ago. I try to avoid processed foods and I found pasta to be ridiculously easy to make after I got up the nerve to try it. It’s much like gardening in that it is therapeutic. I did invest in a pasta roller attachment for my stand-up mixer and highly recommend it.
I mean you can roll it out by hand, but you can also do laundry by hand. I just don’t understand why you would. The attachment can press the dough into thinner sheets then I can get by rolling it out. Admittedly this could be a lack of patience on my side. But, I do credit the roller attachment for staying committed to fresh. It just makes it so easier.
Part II of the Fruit Bar Post: No Christmas brunch would be complete without a fruit bar. A few simple ingredients laid out with flair and served with dipping cremes will leave your guests impressed and feeling special. For good reason, filled with beauty, wonderful aroma, and the healthy aspect of an otherwise heavy breakfast I find myself being pulled to the fruit more than anything else on the buffet. Two of my favorite dipping cremes to serve with fruit is champagne sabayon and cheesecake crème.
No Christmas brunch would be complete at our house without a fruit bar served with dipping cremes. I find myself being pulled to the fruit more than anything else on the buffet. For good reason, filled with beauty, wonderful aroma, and a healthy alternative to an otherwise heavy breakfast. Two of my favorite dipping cremes to serve with fruit is champagne sabayon and cheesecake crème.
I’m sorry y’all, I’m going to have to say the M word that no one likes, but when it comes to orange muffins, I want them to be Moist. This sweet muffin delivers and then some. In fact, it is so good you might be tempted to serve it for dessert. I love serving them on Christmas morning for brunch and later in the day as a snack.
My favorite part of spaghetti has always been the sauce. The pasta is just the tool I use to soak up the sauce. So, I was quite surprised when a friend of mine confessed she did not like spaghetti, “It’s so bland and boring.” Bland? Boring? Fresh garden ingredients picked at their peak simmered in some of the most delicious herbs and spices. How can that be boring?