Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage
SERVES: 15 LEVEL: Intermediate
INGREDIENTS Lasagna: 1 lb of Lasagna Noodles cooked al dente (or no bake noodles) 1 lb of Mixed Shredded Cheeses (Mozzarella & Monterey Jack is great) 1 lb Whole Mike Ricotta 8 oz Boursin Cheese (Garlic and fine herbs) 1 egg ½ cup chopped fresh parsley or ¼ cup dried 2 Tbsp Amazing Herbes 1 lb pork sage spicy sausage (OPTIONAL-omit for vegetarian version) *cooked, drained and crumbled! 2 red peppers, julienned 3 summer squashes, julienned 3 zucchini Squash, julienned 3 carrots, julienned 1 cup of whole sage leaves if available (can be omitted) 3 Tbsp of balsamic vinegar 2 Tbsp of olive oil 2 Tbsp of The Amazing Rub **Pumpkin Alfredo Sauce *recipe follows
DIRECTIONS Set oven to 400F degrees. (Plan on 40 minutes large, or 25 mins individuals)
Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside. You can also use no bake lasagna noodles for this.
Mix Ricotta, Boursin, Egg, Parsley, Amaz Herbes – Season with Salt and Pepper.
Slice all vegetables julienned style (Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks) , and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.
INGREDIENTS For Pumpkin Alfredo Sauce: 1 Tbsp. olive oil 1 Tbsp. butter 2 cups milk 1 cup white wine (optional) 1 cup chicken broth 3 Tbsp. all-purpose flour 1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend) ¼ cup grated Parmesan (more if desired) 1-2 cans pumpkin purée
DIRECTIONS Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 1 can of puréed pumpkin. If you like it more Pumpkiny – add more purée! Taste for seasonings and adjust according to your palate.
Now Line all ingredients like an assembly line:
Ricotta Cheese Mix
Shredded Cheese Mix
Cooked/Crumbled Pork Sausage
Spread pan bottom with sauce, arrange a single layer of lasagna noodles on top, next spread ricotta cheese mix, another layer of lasagna noodles. Next layer sauce and roasted veggies, add a little shredded cheese. Next sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce, veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.
Bake in warm in oven for 45-50 minutes. You can add more cheese and Amazing Herbes to the top of the Lasagna for the last 5 minutes of cooking. If you would like, create individual lasagna in oven proof individual cassoulets. This recipe freezes wonderful – so make two or three! Highly delicious!
INGREDIENTS Base: Popped popcorn(So we can do this presto, you can use your favorite pack of microwave popcorn full popped [not an individual bag] or you can pop your own: ½ cup popcorn, 2 Tbsp high heat oil)
Place in a large bowl, finish your popcorn with: Melt 2 Tbsp of butter, when melted add 1 Tbsp of Truffle oil (white) Drizzle the butter/truffle oil over popcorn, toss Then add: 1 – 2 Tbsp of The Amazing Herbes Toss, taste test and add: Salt & Pepper, if desired
THAT’S IT! The simplest, most delicious, aromatic starter for a meal, a wine tasting, or your favorite Movie viewing. It’s a keeper!
Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad. So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon!
From the Kitchen of Terri Bergman
Harvest Salad Nicoise (with Salmon)
SERVES: 4 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 4-6 cups Fresh Salad Greens 4 Hard Boiled Eggs (10 min boil) 1 ½ Cups of petite potatoes 2 Cups of String Beans, ends snapped, keep long 2 Cups of Butternut Squash, peel and cubed, 1” cubes 1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper) 2 Pcs. Of Salmon Olive Oil – Balsamic Vinegar Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)
For the Dressing: 1/3 Cup Olive Oil (great quality) ¼ Lemon squeezed 1 tsp Dijon Mustard *optional 1 – 2 Tbsp Champagne Vinegar **optional chopped parsley/fresh basil Salt & pepper
For the Aioli Dressing: ½ C Mayonnaise 1 tsp of the Amazing Herbes (that’s it!)
For the Garnish: Chopped Parsley Chopped Basil Amazing Heat (especially over the eggs)
DIRECTIONS Preheat Oven to 400 degrees, convection.
In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside.
On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center. Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)
Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!
Peel boiled eggs, and half or quarter for salad plates.
Prepare 2 Dressings:Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.
Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.
Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side. Is you would like, garnish plates with extra chopped parsley and basil.
My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious. However, you can make ahead and chill away. Just delicious also!
This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!
Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season. Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here, we have prepared meatless, but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate! *Hasselback is a technique, where the squash is cut about one half through into thin slices
From the Kitchen of Terri Bergman
Hasselback Butternut Squash with Quinoa (and Ginger)
INGREDIENTS Base: 2 Medium to small butternut squashes Olive Oil Balsamic Vinegar Amazing Rub
For the Filling: 1 cup Quinoa 2 cups vegetable stock (or water) 1 cup baby peas Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!) Olive oil, salt pepper to taste
DIRECTIONS Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.
Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.
STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!
Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes.
This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent, if you have it.
**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!
Set aside for an additional 5 minutes – ready to stuff Squash Bowls.
ADD MEAT IF YOU LIKE, for flavor or a heartier meal. My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!
INGREDIENTS Base 2 5 pound whole chickens, often sold in 2 packs
For the Filling/Cavity: 1-2 Lemons quartered
For the Seasoning: 4 Tbsp Amazing Rub (2 front/2 back) 2 Tbsp of Amazing Herbes (herb blend Mediterranean) 2 Tbsp of softened butter
For the Sauce: 2-3 cups chicken stock 1 Tbsp of corn starch
DIRECTIONS Rinse and dry 2 whole chickens. Take the quartered fresh lemons and place in cavity. In a large shallow roaster, place the chickens fronts facing down and season with butter, Amazing Rub and Amazing Herbes.
*If you like this is a great place and time to roast potatoes, squash and whole onions at the pan bottom!
Set oven hot to 375 degrees and convention if you have that option.
Roast uncovered for 35 minutes.
The backs should be browned and at this point, turn chickens front side up, use a little butter or oil to brush on fronts, and sprinkle with Amazing Rub.
Bake 30 minutes in the still hot oven (375) and then reduce the heat to 325 degrees and continue to cook for 40- 60 additional minutes, covered with foil. That’s about a 2 hr cook time, but I like roasted chicken falling apart tender – and that is what this timing delivers! Let your oven do the work!
Remove from oven, set for 10-15 minutes, the juices make a great sauce, remove top oil/fat, add stock, bring to slow boil, add ½ cup water and corn starch. Should be nice and smooth and very flavorful!
If you want to get decadent you could add wine or cream –
This is a fun way to make a meal for now, and have a glorious spare for chicken salad, fajitas, soup, pot pie…I could go on and on! ENJOY!
So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!
From the Kitchen of Terri Bergman
Carbonara Presto with Amazing Herbes
SERVES: 8 LEVEL: Presto
FOR THE BASE 1 lb. of your favorite Angel Hair Pasta (the skinnier the better)
FOR THE FILLING 1 medium onion very finely chopped ½ Pound finely chopped ham or bacon 1 Tbsp of Olive Oil 1 tsp finely minced garlic 1 Tbsp Amazing Herbes 1 cup green peas
FOR THE SAUCE 2 eggs 2 egg yolks 1 cup half/half cream 1 tsp Amazing Heat 1 cup grated Parmesan cheese 1 cup reserved Pasta Water 2 Tbsp of butter ½ tsp black pepper
FOR THE GARNISH (optional) Shredded basil leaves Chopped parsley Grated parmesan
DIRECTIONS Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)
In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.
Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth. You will take large skillet with ham ect. off the burner, add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.
Inspiration is the Bounty of Fall, glorious purple eggplants!
You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash! For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.
From the Kitchen of Terri Bergman
The Amazing Eggplant Parmesans
INGREDIENTS 1 Large Eggplant 1 Tbls Balsamic Vinegar 2 tsp of The Amazing Rub Olive Oil 1 cup Pizza or Marinara Sauce 1 Tbsp Amazing Herbes 1 cup Mozzarella cheese +/- Brie Slices ½ cup Parmesan cheese Basil leaves (optional) Roasted Red/Yellow Peppers and Mushrooms, optional
DIRECTIONS Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8 ¾” thick slices. Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both). Place Eggplant slices on sheet and brush each side with balsamic vinegar. Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes. (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!
Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice. AddThe Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.
If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)
Bake topped eggplant slices 5-7 additional minutes in oven, remove. Optional if in season – garnish with fresh Basil leaves if desired. Enjoy!
These recipes are inspired by the Kitchen of my sister Joyce. Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs. Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.
From the Kitchen of Terri Bergman
Joyce’s Mini Chicken /Ricotta Meatballs
MAKES: 32 MINIS
INGREDIENTS 1lb of ground chicken 1/3 cup of ricotta (whole milk) 1 egg 1 cup of bread crumbs ¼ cup of hard cheese shredded Three tablespoons of fresh parsley or spinach 1 tsp of Amazing Heat
DIRECTIONS Mix lightly and form into 1” mini meatballs. Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).
Here is our take on these same meatballs as a spicy appetizer!
DIRECTIONS Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)