28 Aug Zucchini Lasagna

Makes 8 servings


  • 2 zucchinis
  • 1 cup grated parmesan cheese


  • 2 tablespoons olive oil
  • 1/2 large white onion
  • 2 cloves garlic
  • 1 lb. ground turkey or beef
  • 28 oz. crushed tomato
  • 2 tablespoons basil
  • 2 tablespoons parsley
  • 2 tablespoons oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf

Cheese Mixture

  • 16 oz. ricotta cheese
  • 1 egg
  • 1 tablespoon fresh parsley, minced
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Cut the ends off of the zucchini and cut in half lengthwise.
  2. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.
  3. Dab zucchini strips with a paper towel to absorb the excess moisture.
  4. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  5. Add ground meat and cook for another 4-5 minutes, or until the turkey has browned slightly.
  6. Pout in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  7. Preheat oven to 375F
  8. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  9. Using a baking dish, layer meat sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the meat sauce and topping that with parmesan cheese.
  10. Bake for 50 minutes (times and temperatures may vary depending on the oven).
  11. Let rest for at least 20 minutes.
  12. Enjoy!
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23 May Ricotta and Parmesan Pasta with Sautéed Swiss Chard

Provided by SMFM Vendor La Bajada Urban Youth Garden

Pasta Ingredients:

  • 2 cups pasta
  • 1 cup ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1 lemon, juice and zest
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery

Pasta Directions:

  1. Boil and drain pasta
  2. Mix cheese, juice, and salt and pepper to taste
  3. Combine the sauce and pasta in skillet to heat
  4. Serve and top with Promise of Peace Garden celery

Swiss Chard Saute Ingredients:

  • 4 cups Swiss chard
  • 2 tablespoons raw coriander seeds
  • 2 tablespoons olive oil

Swiss Chard Saute Directions:

  1. Saute Swiss chard in olive oil until wilted
  2. Add raw coriander seeds and cook for about 2 more minutes
  3. Serve as a side with the pasta
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09 Jun Summer Tomato Sauce

From Lydia Marshall Cookbook, makes 5 cups


  • 5 tablespoons olive oil
  • 1 1/2 cups sliced onions
  • 5 large garlic cloves, chopped
  • 5 lbs. large tomatoes
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • Fresh pepper
  • 1/2 cup basil leaves


  1. Heat oil. Saute onions and garlic 5 minutes.
  2. Add tomatoes, sugar, salt, pepper, and basil. Cook over high heat 30-35 minutes for unpeeled tomatoes; 20-25 minutes for peeled tomatoes. Should end up with a soft relish consistency.
  3. Puree when cooked in two batches for 1 minute each.


  • For sauce made with unpeeled tomatoes, eat as is or strain. Strain in a large mesh kitchen strainer. Push down with the back of a spoon to extract all of the sauce.
  • Sauce lasts 3-4 weeks in the refrigerator.
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25 May Garbage Pail Pasta

Serves 2-3




  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped walnuts
  • 1 tablespoon finely chopped hazelnuts
  • 1 rounded tablespoon whole pine nuts
  • 2 tablespoons raisins (preferably golden)
  • 1 rounded tablespoon salted capers, rinsed and coarsely chopped if very large
  • 1/4 cup diced fresh cherry or grape tomatoes
  • 1/2 teaspoon dried oregano
  • 1 tablespoon finely chopped parsley
  • 6 small black olives (preferably Gaeta), pitted and coarsely chopped
  • 1 tablespoon salt, plus more to taste
  • 8 ounces thick spaghetti (spaghettoni) or regular spaghetti




  1. In a 9-10 inch skillet, heat oil over medium heat. When hot, add nuts and sauce until pine nuts become lightly colored.
  2. Add raisins, capers, and tomatoes. Cook, stirring frequently, for about 5 minutes.
  3. Add oregano, parsley, and olives. Starr well. Cook 1 minute longer. Salt to taste. Set aside.
  4. Boil spaghetti in at least 3 quarts of water with a heaping tablespoon of salt. When cooked, drain well.
  5. Toss pasta with seasonings over medium heat until well amalgamated.
  6. If desired, serve with grated pecorino or parmesan cheese.
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18 May Delicious Fresh Pasta



  • 3-4 tablespoons olive oil
  • 4-5 cloves of fresh garlic, finely chopped
  • Lots of fresh tomatoes (amount is to taste, but we like lots of tomatoes), chopped
  • Handful of fresh basil leaves




  1. Saute garlic in olive oil. Stir constantly until soft.
  2. Add chopped tomatoes to garlic. Add salt to taste. Stir until gently cooked but not mushy.
  3. Add basil, torn into pieces.
  4. Pasta: Add pasta to boiling water to which you have added lots of salt and a small amount of olive oil. Cook as per package instructions or until al dente.
  5. To Serve: (optional) cook a couple of good sausages (chicken/apple or mild Italian) from Whole Foods or Central Market. Place sausages in a small sauce pan with about 1/2″ of water and gently cook until water is absorbed. When cooked, slice sausages on the diagonal and arrange on the side on top of pasta.
  6. Place pasta on plate and top with fresh tomato mixture with sausage slices on one side.


*This sauce will not be runny like a cooked tomato sauce, but more like a tomato concasse – chunky.

**You can also grill red, yellow, and green bell pepper quarters in a grill pan and serve on the other side of the plate. Really pretty! And, very healthy.

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23 Jul Farmers Market Pasta


  • 3 garlic cloves, minced
  • 3 T Sherry or white wine vinegar
  • 1/3 cup olive oil, plus more for drizzling
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 ears corn removed from cob
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces linguine
  • 1/2 cup thinly sliced red onion (optional)
  • 1 cup chopped basil and/or mint
  • Parmesan cheese


1.  Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil, and 1 tsp salt in a large bowl. Add tomatoes and stir gently, then set aside.

2.  Peel lengthwise ribbons from zucchini with a vegetable peeler.

3.  Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and corn and cook 15 seconds.

4.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently. Add herbs and toss gently, serving with parmesan.

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22 Apr Shrimp Scampi with Green Onions and Orzo


  • 3/4 cup orzo
  • 4 T (1/2 stick) butter, divided
  • 2 T olive oil
  • 4 garlic cloves, peeled and diced
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 green onions, thinly sliced
  • 1/3 cup dry white wine


1.  Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.

2.  Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Stir in garlic for 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.

3.  Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.  Serve with sautéed spinach or other greens.

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11 Jun Zucchini Pasta


  • 8 ounces uncooked Linguine
  • 4 cups coarsely shredded Zucchini (about 3 medium)
  • 4 teaspoons Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 1/4 cup fat-free Plain Yogurt
  • 3/4 cup shredded reduced-fat Cheddar Cheese
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper


1.  Cook Linguine according to package directions- set aside, do not drain. In a colander, drain the Zucchini, squeezing to remove excess liquid. Pat dry.

2.  In a large nonstick skillet, saute Zucchini in Oil for 2 minutes. Add Garlic; saute 1-2 minutes longer or until Zucchini is tender. Transfer to a large bowl. Add the Yogurt, Cheese, Salt and Pepper. Drain Linguine; add to Zucchini mixture and toss to coat.

Yield: 6 servings. 3/4 cup equals 219 calories

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30 Apr Sweet Pepper Pasta With Kale


  • 4 cups Whole wheat (8 ounce) package uncooked farfalle (bow tie) pasta
  • 3 cups Roughly Chopped Kale
  • 4 Chopped Green Onions
  • 1 medium Red Bell Pepper, chopped
  • 1 Medium Yellow Bell Pepper, chopped
  • 4 Cloves Garlic, chopped
  • 1 pinch Fresh Basil
  • 1 tablespoon Olive Oil
  • 1 pinch Ground Cayenne Pepper
  • Salt and Ground Black Pepper to taste
  • 8 ounces Feta Cheese, crumbled


1.  Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Heat oil in a skillet over medium heat. Stir in Red Pepper, Yellow Pepper, Kale, Onion and Garlic. Season with Basil, Cayenne Pepper, Salt and Black Pepper. Cook until Vegetables are tender.

3.  In a large bowl, toss cooked Pasta with skillet mixture. Sprinkle with Feta Cheese to serve.

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16 Apr One-Pot Pasta with Tomato-Basil Sauce


  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese


1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings

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