Homemade ricotta and garden fresh basil
Faced with zucchini from the farmers market and a small bowl of homemade ricotta, I recalled seeing a recipe for a vegetarian lasagna earlier last week.
Layered and ready to bake!
It took me a while to hunt down the recipe...
Had I seen it in a magazine?
Did someone on Facebook post it?
Or was it one of the many blogs I peruse throughout the week?
Hot out of the toaster oven!
Found the recipe at Stetted...a blog I had just recently come across.
Of course I switched it up just a bit...
Added some italian sausage I pre-cooked...
And used my own homemade ricotta.
Since the recipe makes an 8x8 pan, I was able to fit it in my toaster oven.
And because temps were so wicked hot last week (like upper 90's!),
I put the toaster oven outside so the cooking was done away from the kitchen!
This is definitely a recipe I will make again.
And though our temps have gone down to a comfortable 83 today, we have more of the hot stuff on it's way.
How are YOU coping with cooking in this blistering hot summer heat?
More cold entrees?
Simple egg suppers?
We do a bit of everything, but mostly we are out at the grill come supper time.
My own rubs and salts, available at my other site, Farm-Fresh, have been used on a regular basis and have turned the mundane chicken breasts, beef, and pork chops into meals with new flavor profiles!
Summer is far from gone, so if you need something to jazz up your summer menu's, take a peek and give me a holler!
In Christ alone,
Ooh...in a bit of other news...I have gone gluten and sugar free for a season.
Dealing with some health issues that I hope I can clear up with some wheat and sugar eliminations.
Can I do it????
A bumpy road for me, as I am a wheat lover for sure.
Sugar...not so much.
But take away my pasta and my sourdough bread, and I could get feisty!