Pumpkin Lovers Lasagna

Pumpkin Lovers Lasagna

Recipe courtesy Rachael Ray

Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings

Ingredients

Kosher salt 

1 head escarole, coarse chop(I used spinach)
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn 

1 butternut squash, peeled cut into bite-sizes
Freshly ground pepper 

1 1/2 cups chicken (or veggie) stock
3 tablespoons flour 

3 cups milk
Freshly grated nutmeg 

3 eggs
2- cans pumpkin puree 15oz (or roasted fresh and pureed) 

2 cups fresh ricotta 

2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded

Directions

Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.

Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.

Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.

In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.

In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.

Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.

Storm Soup

STORM SOUP 

by Anne Tisbert

I cooked a large package of boneless skinless chicken thighs at 350 degrees sprinkled with garlic salt and pepper. 

While they are cooking I diced 2 large onions and put in bottom of largest stock pan. Add 1/2 head of chopped celery with the leaves. Drizzled pan heavily with olive oil and stir constantly over med/high heat until onions turn clear (3-5 minutes). 

Cut up into bite sizes and add all the following veggies - 12 carrots (scrubbed but not peeled), 2 purple top turnips and 6 gold turnips (peeled), also add 2 cloves of garlic pressed. Stir often until all very, very hot and slightly cooked about 20 minutes. 

Add four quarts of veggie or chicken stock. When the chicken was done, I cut it up into large bites and threw it into the soup including the pan drippings for extra flavor as it had very little fat. After cooking on the stove top for an hour I added 1 quart of fingerlings (also cut into bite sizes). I let it simmer for an hour and then shut it off. 

At dinner time a quick reheating of an extra hearty vegetable and chicken soup made for a great meal. Only wish I had picked up fresh bread as it would have been perfect for sopping up the tasty broth (but alas, it was not on the diet this week! I really cheated on too many things over the weekend and had to get myself back on track).

Turnip Greens by Gina (or radish greens too)

Turnip Greens by Gina (or radish greens too) Gina Neely www.foodnetwork.com

 Ingredients

• 1 tablespoon olive oil 
• 1 shallot, chopped 
• 1 clove garlic, chopped 
• 1 teaspoon red pepper flakes 
• 1 1/2 pounds turnip greens (washed, stemmed, and chopped) 
• Freshly ground black pepper 
• 2 tablespoons Dijon Mustard 
• 1 cup chicken stock 
• 1/2 cup chopped pecans, toasted 

 Directions

Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and sauté until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Lasagna for a crowd

Lasagna for a crowd + (an extra for a friend) by Anne Tisbert 

This weekend I was craving Lasagna and thought to myself how can I make this using all the vegetables we have at the farm stand. A tastier combo. Everyone raved, so here it is. You can begin this several days ahead, in stages, or all at once. It seems I am always interrupted or should I say, I tend to under estimate the time it takes to do things. Although, It went together very well in several stages over a few days.

Ingredients:

• 1 package of Lasagna noodles (cooked. drained and cooled) 
• 1 lb of fresh ground pork or sausage (cooked til browned, scrambled and drained on paper towel) 
• 4 -QT jars favorite spaghetti sauce (I used Paul Newmans Organic w/spinach and cheese) 
• 4 teaspoons extra-virgin olive oil 
• 4 small onions chopped 
• 2 large peppers chopped (I used 8 mini purple peppers) 
• 3 cloves of garlic minced 
• 1 Tablespoon of oregano 
• 3 medium - Zucchini (Italian Romanesco ) sliced 1/4-1/2" thick 
• 1 bunch of red Swiss Chard(leaves only) or Spinach leaves 
• 3/4 cup of cherry or 1/4" sliced 2 - tomatoes 

Filling - (Mix the following all together and set aside or refrigerate until ready to assemble)

• 2 - 32oz containers of Ricotta Cheese (some people like to use cottage cheese for lower calories) 
• 4 eggs (scrambled) 
• 1 1/2 - 8oz packages of shredded cheese (any kind you like, I had a mixed blend. Save last 1/2 for toppings) 
• 1/4 cup of dried parsley 
• 1 teaspoon salt 
• 1 teaspoon black pepper 

Topping

• 4oz shredded cheese (Mozzarella makes a nice topping too!) 

 Preparation: 

Cook pasta (slightly under cooked or al dente), drain and set aside (or put in a baggie in fridge) until ready to assemble. 

Brown ground pork, into scrambled pieces and add 1 clove of minced garlic, drain on paper towel. Also can be put aside (or refrigerate) until later. 

In a large deep skillet warm olive oil, add peppers and onion, cook until onion is clear and peppers are limp, then add 1 cloves of garlic stir in just until fragrant. Add sliced zucchini and sauté until slightly cooked. Remove zucchini and set aside (or refrigerate until ready to assemble).  Turn off pepper, onions, garlic mix or set aside (or refrigerate until ready). 

Heat homemade or jar Spaghetti sauce, add pepper, onion, garlic mixture. Add cooked pork, and continue to heat on medium until it bubbles, even when stirred. Turn off heat and add oregano. Stir again. Set Aside. 

In a separate Large bowl, make filling by Mixing all the cheeses, eggs. Then rub the herbs in your hands as you add them to the filling until all ingredients are well blended. You are now finally ready to begin to assemble the lasagna. Get all your layers in order.

Assembly: 

I use an enameled roasting pan 8 1/2" by 15", 2 3/4"deep, and also a standard bread loaf pan and fill both at the same time, so I can freeze one for later. Laddle the meat sauce thinly to just cover bottom of pans. Next add a layer of lasagna noodles to cover all the sauce. Use the longest pieces first and then cut pieces to completely cover the sauce layer. Next Dollop Filling (rubber spatula) over all the noodles and then lightly spread filling into a 1/2 " thick layer. Then add another layer of noodles. Next add a thin layer of meat sauce covered with a layer of spinach or chard leaves. Next another layer of noodles. Next Dollop a thinner layer of cheese filling and spread only 1/4" thick. Another layer of noodles. Next a layer of meat sauce. Then a layer of zucchini slices and a layer of cherry tomatoes in between zukes or add another layer of large tomato slices on top. Then add a thin layer of meat sauce if more is still remaining. (If meat sauce is hot when layering, then, top with shredded cheese. If assembling cold, cook 40 minutes before adding cheese topping.) 

Bake at 375° for 30 minutes. Insert butter knife in center to test for hotness in lower cheese layers before removing from oven. Should be bubbling around sides too. Cut into large squares with a serrated knife and serve hot. Take uncooked lasagna pan of choice and cover with plastic wrap (xtra long so you will remember to remove plastic before baking) and also cover it with foil, FREEZE or deliver it to a friend. 

 Add a salad and crusty bread to complete your meal. Enjoy!

Summer Vegetable Stew with Basil Purée

 Cooking Light JULY 2000

Ingredients

Basil Purée :

• 3/4-1 cup basil leaves 
• 1 garlic clove 
• 3 tablespoons water 
• 2 tablespoons olive oil 
• 1/8 teaspoon salt 

 Stew :

•  1 tablespoon olive oil 
•  2 bay leaves 
•  2 onion, cut into 1/4-inch-thick wedges 
•  3 garlic cloves, halved 
•  2 thyme sprigs 
•  1 cup (2-inch-thick) sliced carrot 
•  1 Quart small red potatoes, if large halved
•  1/2 teaspoon salt 
•  1/2 teaspoon black pepper 
•  2 cubed summer squash (aprox 3/4 pound) 
•  1 bell pepper (cut into strips)
•  1 cup green beans (cut into 2 inch pieces) 
•  1 tomato, peeled and cut into 1-inch pieces 
•  2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Preparation

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 3 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash and bell pepper; cover and cook 15 minutes. Add the green beans and tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Nutritional Information /per serving Calories: 240 Calories from fat: 36%, Fat: 9.7g, Saturated fat: 1.7g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.1g, Protein: 6.8g, Carbohydrate: 35.4g, Fiber: 7.5g, Cholesterol: 2mg, Iron: 3.3mg, Sodium: 373mg, Calcium: 123mg.

Smothered Yellow Squash with Basil

Gourmet | August 2004

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. Active time: 15 min Start to finish: 30 min

Ingredients

• 2 tablespoons olive oil 
• 1 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices 
• 2 garlic cloves, finely chopped 
• 1/2 cup water 
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1/4 cup finely chopped fresh basil

Preparation

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté,

Kale Sauté

 (Serves 6)

12 oz kale
Olive Oil

1 Clove of Garlic 

Several Seasonal vegetables

Rinse & Pat dry Kale; tear leaves into about 1-inch pieces, discarding tough ribs and veins. 

Put Olive oil and Sliced Garlic into deep Frying Pan. Cook on low until the garlic smells fragrant.  Add Kale and cook 5 minutes. 

Add other vegetables like, onions, peppers, Swiss chard, Summer squash, and drizzle more olive oil over all to keep from sticking to pan. Cook for 15 minutes together. If using green beans add them during the last 5 minutes to keep crisp and colorful. 

Serve over pasta or with grilled chicken or with grilled pork kabobs for a complete meal.

Fresh Tomato Salsa

• 4 Med Large diced tomatoes (strain 1/2 liquid and reserve) 
• 1/2 chopped red pepper, 1/2 chopped green pepper 
• hot peppers (1 jalapeno or more and different varieties for hotter salsa) 
• 1 diced green onion 
• 1-2 Garlic scapes or 1/2 diced green garlic 
• 1/4 tsp chili powder
• 1/2 tsp onion powder 
• 1/2 tsp garlic salt
• 1 tsp black pepper 
• 1 diced jalapeno (more for hot salsa) 
• 1/4 cup chopped fresh cilantro 
• Franks Hot Sauce : 1 tsp for mild, 2 tsp for med, or 3 tsp for hot

Reserve tomato liquid. Stir all chopped vegetables together. Mix all herbs and seasonings in separate bowl. Add seasonings to veggies. Lastly stir in Frank's Hot sauce to taste. Add back desired amount of tomato liquid. Serve with slightly warmed organic corn chips.

Rice Noodle Salad

Lynne Rossetto Kasper 

Serves 4

Noodles:

•  1 pound thick vermicelli rice noodles (about the thickness of a linguine pasta) 
•  4 quarts boiling water 

 Dressing:

• 1 cloves garlic, minced 
• ½ cup Thai or Vietnamese fish sauce (nuoc mam) 
•  2/3 cup water 
•  ½ cup fresh lime juice 
•  ½ cup rice vinegar 
•  2 T. brown sugar, or to taste 
•  Sriracha chili sauce to taste 

 Salad:

• ½ small head Napa Cabbage, thin sliced 
•  8 whole scallions, thin sliced 
•  handful of garlic scapes, thinly sliced on the diagonal 
•  handful of shiitake mushrooms, thinly sliced and sautéed in oil 
•  handful spinach leaves, thin sliced 
•  ¼ cup tight-packed cilantro, coarsely chopped 
•  ¼ cup tight-packed mint, coarsely chopped 
•  2 grilled chicken breasts, sliced thinly or shredded 
•  1 cup salted peanuts or cashews, coarsely chopped 

Cook rice noodles in boiling water according to package instructions, or until tender but not mushy. Drain in a colander, rinse with cold water, and set back in the bowl. Mix dressing ingredients in blender or food processor. Taste for chile, and sweet/tart balance. Pour into a serving bowl and set on table.

Toss vegetables and herbs with noodles. Mound on a large platter. Scatter with chicken or and peanuts. Garnish with a few sprigs of fresh cilantro.

Broccoli Raab and Zukes

• 1lb of Pasta cooked, drained, cooled and set aside
• 3 TBL of Olive Oil.
• 2 Green Garlic - Chop one whole green garlic including stems (peel and discard one outer layer)
• 1 bunch of broccoli raab - chop the whole bunch - stems and leaves into bite sizes
• 2 small-med zucchini - slice 1/4 inch thick
• 3TBL freshly grated parmesan cheese

Make ahead a pound of your favorite pasta - your choice of shape.

In a very large deep fry pan or wok warm olive oil and garlic.

Add zucchini and stir until all covered in oil and garlic.

Add broccoli raab and toss again.

Cover and turn heat to very low for 15 minutes.

Collards

Ingredients

• 3 strips bacon, diced
• 1 medium onion, sliced
• 2 bunches collard greens washed
• 1 tablespoon chopped garlic
• 1/2 teaspoon red pepper flakes
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• Salt and freshly ground black pepper

Directions

In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and sauté until translucent, about 5 minutes. Strip the leaves from the tough stems of the collard greens.

Stack the leaves, roll them up and cut them into thin strips. To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet.

Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl.

Total Time: 35 min

Prep10 min

Cook 25 min

Yield: 4 servings

Squash Pie

Here are 2 winter squash pie ideas from Left Foot Organics.  The first one is quick and simple.  The second is more like quiche.

Savory Squash Pie

1 Baked Pie Shell
4-5 c Winter Squash, Cooked and Mashed
1/2-1 c Sauteed Onions
1/2 tsp Salt
Paprika

Mix squash, onions and salt. Spoon into baked pie shell. Heat through. Top with paprika. Cut and serve. Makes a great side dish for chicken or port. Also makes a great main dish for a light dinner with green salad, steamed or grilled veggies and whole wheat bread.

Recipe From Laurel's Kitchen, leftfootorganics.org

Acorn Squash Pie

2 Medium-Sized Acorn Squash, Halved, Seeded, and Baked
1 Pie Crust, Either Store-Bought or Homemade
1 tsp Rosemary
1 Clove Garlic, Pressed
1/2 tsp Salt
Fresh Ground Pepper
4 Eggs
Milk
Grated Emmenthal or Gruyere Cheese

Preheat the oven to 375 degree F. (You might try a hotter oven).

1. Scoop the flesh from the acorn squash into a bowl. Mash it with the pressed garlic. Rub the rosemary between your palms to bring out the flavor, and mix it with the squash and garlic. (My squash contained some butter and sugar already. You may want to add a little of either, or both). Add the salt and pepper, and mix well.
2. Crack the eggs into a measuring cup. Add enough milk to make two cups. (This is a variation on Julia Childs's rule of one egg to 1/2 cup of milk for a quiche). Whisk the eggs and milk together. Add them to the squash mixture, and blend well.
3. Place the crust in a pie or quiche pan. I used a store-bought pate feuilletee, or puff pastry, and just unrolled it into the pan on its parchment support. Prick the bottom of the crust with a fork. You can pre-bake the crust, but I usually don't. Instead, I spread a little grated cheese on the bottom of the crust. Spread the squash filling in the crust. Sprinkle a bit more gruyere on top, and bake. I'd love to be able to give you a specific time, but I forgot to look at the clock when I put the tart in the oven. 40 minutes is probably a good estimate. I'm also figuring that if you're reading this, you're enough of a foodie to know some quiche basics, or to know where to find them.

Recipe From Alison, leftfoodorganics.org

Cilantro Lime Dressing

Ingredients

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil


Directions

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.


allrecipes.com

Smashed Potatoes with Garlic

A little garlic goes a long way to make ordinary mashed potatoes into something special. Adds extra flavor and extra nutrition your Healthiest Way of Eating. Enjoy!

Prep and Cook Time: 10 minutes

Ingredients:

2 potatoes
3 TBS extra virgin olive oil
3 medium cloves garlic, pressed
3 TBS low-fat milk or dairy-free milk beverage (such as soy or rice milk)
Sea salt and pepper to taste

Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, press garlic and let sit for at least 5 minutes to enhance its health promoting properties, Cut potatoes into 1/2-inch cubes, leaving skin on.

Steam potatoes for 10 minutes.

Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.

Serves 2

One serving = 326.7 calories with 34.5 mg vitamin C, 954 mg of potassium and .53mg manganese.

Sweet Peppers and Pasta

Epicurious.com

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

yield: Serves 4 as a main course
active time: 35 min
total time: 45 min

Ingredients:
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
6 large peppers (any and all colors bell peppers, aprox 3 pounds), cut into 2-inch-long julienne
1/2 cup dry white wine
1 pound penne

Preparation:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.

While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

Spinach and Garlic Scape Frittata

(adapted from dakotagarlic.com)

3 TB Olive Oil
10 Eggs
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 TB chopped parsley or basil
1/2 cup finely chopped garlic scapes
Salt and Pepper to taste

Pre -heat oven to 350 degrees F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch oven proof skillet on the3 stove. Add the scapes and saute until tender on medium heat for about five minutes. Pout egg mixture in skillet with scapes and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!!

Fried Garlic Scapes

(from Dakotagarlic.com)

Garlic Scapes
Olive Oil
Balsamic Vinegar
Salt and Pepper

Cut desired amount of scapes to 1 inch size (think green bean) and saute in butter or olive oil for 6 to 8 minutes. During the last minute of cooking add about 1 TSP of balsamic vinegar. Salt and pepper to taste.

Very Delicious!

Garlic Scape Pesto

(recipe adapted from Simply MJ)

1 cup grated Parmesan Cheese
2 TB fresh lime or lemon juice
1/4 pound garlic scapes
1/2 cup olive oil (add a little at a time to desired consistency)
Salt to taste

Puree scapes and olive oil in a food processor or blender until smooth. Stir in Parmesan and lime or lemon juice.

Delicious served over pasta or spread on crusty bread and crackers.

Autumn Minestrone

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)

1 cup chopped onions

2 garlic cloves, minced or pressed

2½ cups peeled and cubed winter squash

2 celery stalks, diced (I chop 1 cup of stalks and leaves)

½ cup peeled and diced carrots

2½ cups cubed potatoes

4 cups chopped kale (I remove center ribs)

1 teaspoon dried oregano

2 teaspoons salt

½ teaspoon ground black pepper

6 cups water

1½ cups cooked or canned cannellini beans (15 oz can drained)

Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.

Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.

Makes 12 cups; serves 6 to 8.

epicurious | October 1999

The Moosewood Collection

Garlic Sugar Snaps

3/4 lb fresh Sugar Snap Peas
2 tsp Olive Oil
1 tsp Black Pepper
3 Garlic Scapes cut into 1/2" pieces
Salt to taste

1. Wash Snap Peas, remove stem tip and string.

2. Heat oil in non-stick pan; add Snap Peas, Salt and Pepper.

3. Sauté 2 mins, until slight brown spots appear and Peas are still crisp.

4. Add Scapes, sauté 2 mins more.

5. Serve with entrée or add to pasta.