Corn Salad- A SOME Salad

 

Although summer has waned as of this date, (09/27/2026) I found this Corn Salad to be a cooling break from the ordinary. The weather was still hot when I made it on  09/18/2026.

*This is a SOME recipe. I used SOME of this and SOME of that. Proportions were measured by my eye and what I felt was enough.

INGREDIENTS

   1. In a bowl dump    15oz. can of whole kernel corn (drained) ,SOME chopped     tomatoes and avocado chunks. (I also added a little chopped onion, garlic and bell pepper.)

 

   2. In a separate bowl make the vinagarette.     Add SOME olive oil, apple cider vinegar and lime juice, a little  sugar ,salt, pepper -to my taste

 

   3.  fresh spinach as the salad bed

A. Pour vinagarette  into the bowl of vegetables/fruit and mix gently but                 thoroughly.

B. Serve corn salad on a bed of fresh spinach.

Below is a Genuine  Corn Salad Recipe 

 

That's it*** 

😒The computer is being wonky tonight. Tech doing what tech does. 

Vegetarian Matzo Lasagna

I like lasagna or pretty much anything containing pasta. I also like most vegetables.
I still had matzo crackers left over from when I made Matzo Crack aka Matzo Toffee.
I searched for recipes that would allow me to use the remainder of the matzo crackers. I'm not a vegetarian but I will consume vegetarian dishes just the same as I do dishes containing meat. I try to be fair.😊 The recipe below is from Abbey's Kitchen.


Vegetarian Matzo Lasagna

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic minced- (I used garlic powder)
• 1 small onion diced
• 8 oz cremini mushrooms sliced-(I used regular canned mushrooms)
• 2 zucchinis halved and sliced into 1/2 moons (I used yellow squash)
• 3 1/2 cups low sugar low salt marinara sauce
• 15 oz tub part skim ricotta cheese
• 300 grams frozen spinach thawed and squeezed to remove excess moisture
• 1 egg beaten
• 1/2 tsp pepper
• 1/4 tsp salt
• 4 matzo crackers whole wheat or gluten free
• 1 1/2 cups mozzarella cheese grated
• 1/2 cup parmesan cheese grated
• Basil for garnish

Instructions

• Preheat oven to 350 F. Lightly grease a deep 9" square baking dish.
• Heat the oil in a large skillet over medium heat and add in the onion. Saute until it starts to soften, then add in the mushrooms and zucchini. Cook for an additional 4 minutes, then add the garlic for another 30 seconds. Set aside.
• In a bowl, mix together the ricotta, spinach, egg, pepper and salt.
• Layer 1: Add about 1/2 cup of the sauce to the bottom of the greased dish. Add 1 matzo cracker, then about 1/3 of the ricotta mixture, 1/3 of the veggies, about a cup of the sauce, and 1/4 of the cheese.
• Layer 2: Repeat with matzo, ricotta, veggies, sauce, cheese.
• Layer 3: Repeat with matzo, ricotta, veggies, sauce, cheese.
• Layer 4: Finish with the remaining matzo, sauce and cheese.
• Cover in foil that has been greased to prevent the cheese from sticking, then bake for about 40 minutes. Remove the foil and increase the heat to broil. Broil for 5 minutes or until bubbly and golden. Allow to sit before cutting into squares and topping with basil, if desired.

Yes, it's labor intensive.

These are the ingredients. Most I prepped the night before so that saved some time.

Cooking the squash, onions, and mushrooms

Preparing the ricotta, egg and spinach mixture.

I'd forgotten that I'd thrown away my square pan (it was old and rusty) so I used a deep 

1. cast iron skillet. 

2. sauce at the bottom

3. matzo crackers. I had to break them to fit.  NOTE TO SELF: Buy  

     another square pan.✌️ 

4. spinach mixture

5. vegetables

6. cheese

                                                        Repeat

All of the layers are done.

5. Oiling the foil so that the cheese won't stick

6. Covering the lasagna

7. Lasagna in the oven

8. Timer set for cooking or else I'll forget

DONE! That's a lot of lasagna!

That's it***

Broccolini-It's the skinny one

Broccolini®, known in Europe as asparation and in the United States as baby broccoli, is a trademark of the Mann Produce Company, which developed the hybrid between broccoli and gai lan, also known as Chinese kale. The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. (picture and text copied from wisegeek.org)

I took a chance on planting a few back in September.I knew it was a cole crop You understood correctly, "cole" not "cold". Others in that family are cabbage, broccoli, brussels  sprouts, cauliflower. I call them the stinky veggies because most give off an odor when cooked. It's my understanding that it's the sulfur in them that's released when cooking.

I started out with one pot but since I had  eight plants I had to find more pots.

 This is just after planting. I eventually added another pot. I left them in a sunny area. When we had cold snaps, I didn't bother covering them since they are cooler weather  crops. I did  fertilize them once using the bottled directions.

You can see they've grown quite a bit.

You can see where the broccolini heads a beginning 
to set. In the meantime I've discovered that the leaves on broccoli and broccolini are edible, You cook them the way you would any other greens.

                        I ATE THE LEAVES

I cut a few leaves from the larger plants. They aren't very large so they aren't tough or bitter. I washed them and tried them on a towel.

Placing a little oil, onion  and garlic in a cast iron pan, I added the chiffonaded leaves, salt and pepper. I sauteed them the way I would spinach, then added a little water, placed a top on it and let it steam a few minutes.  Larger leaves may require more cooking similar to collards.

 

After plating, I tasted the results and it was delicious. I plan to do this again but I'll give my plants a chance to grow before I pick it bald.

Butternut Squash and Spinach Lasagna

Ingredients

·         2 (12-ounce) packages frozen butternut or winter squash puree (about 3 cups), thawed

·         2 cups (490 grams) part-skim ricotta cheese cottage cheese

·         3/4 cup (185 grams) reduced-fat 2% milk

·         1 tablespoon fresh sage, chopped

·         1/2 teaspoon salt

·         1/4 teaspoon freshly ground pepper

·         1 (10-ounce or 285-gram) package frozen chopped spinach, thawed and squeezed dry

·         1 1/2 cups (170 grams) shredded reduced-fat mozzarella cheese Monterrey jack

·         1/2 cup (55 grams) freshly grated Parmesan cheese

·         9 no-boil lasagna noodles

Directions

Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray.

·         Combine squash, 1 cup cottage cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.

·         Combine spinach, remaining 1 cup cottage cheese 1 cup (4 ounces) shredded Monterrey jack, and 1/4 cup (1 ounce) grated Parmesan cheese in another medium bowl.

·         Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup Monterrey jack and 1/4 cup Parmesan cheeses.

·         Cover loosely with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let cool  5 minutes. Cut into 8 portions.

It was DELICIOUS. I will make this recipe again but with a little more salt and pepper.

Here is the nutritional value just in case you're interested.

Nutrition Information

Serves: 8 |  Serving Size: 1 slice (4.5 inch-by-3.25 inch or 228 grams)

Per serving: Calories: 309; Total Fat: 11g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 38mg; Sodium: 513mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 4g; Protein: 20g

Nutrition Bonus: Potassium: 489mg; Iron: 11%; Vitamin A: 221%; Vitamin C: 21%; Calcium: 47%

END