Squash Noodle Lasagna

This pasta-less lasagna substitutes thinly sliced summer squash or zucchini for the noodles, and it's delicious. The squash makes a surprisingly good textural substitute, in addition to tasting good and being more nutritious. My squash-avoiding seven-year-old scarfed it down not realizing what he was eating, and my skeptical husband admitted to being wholly won over.

Like most lasagna recipes, this is a bit of a project, best saved for a weekend. The squash slicing is easiest with a mandolin if you have one. Use good local ricotta if you can find it; I got a luscious hand dipped whole milk version from Maplebrook Farm (Vermont) at Green Fields Market.

4 medium summer squash or zucchinis (nice and straight if possible)
Salt
16 ounces ricotta
1/4 cup grated Parmesan
1 large egg
1 lb ground beef
4 cups tomato sauce
1 cup chopped fresh basil (optional but good)
12 ounces shredded mozzarella

Start by slicing the squash or zucchini lengthwise to about 1/8-inch thick. Lay the slices out on dish towels and salt lightly on both sides. Let sit for 10 minutes or so, then blot dry with another dish towel. You want to remove some of their excess moisture to improve the texture in the lasagna and keep it from getting to soggy. Optionally, you can then bake the slices in a single layer for about 10 minutes at 400 to partially cook and dry them further; I tried this with some of my squash and found I couldn't tell the difference in the end product, so likely won't bother with it again in the future.

While the squash sits exuding moisture, stir together the ricotta, Parmesan, and egg in a small bowl. Set aside.

Brown the beef in a large saucepan or Dutch oven, salting it as you do so. Add the tomato sauce and fresh basil and set aside.

When the squash is ready, preheat the oven to 375 degrees. Oil a 9x13-inch pan.

Spread a thin layer of tomato sauce in the bottom of the pan. Add a layer of squash, placing the slices next to each other as close as possible but not overlapping.

A layer of squash, partway through lasagna assembly

Spread a third of the ricotta mixture over the squash, then top with a third of the mozzarella. Repeat layers in this order (sauce, squash, ricotta, mozzarella) for two more layers. Cover the pan lightly with foil and bake for 45 minutes. Remove foil and bake another 15 minutes. Let sit for several minutes before serving.

Serves about 6.

Broiled Polenta with Balsamic Vegetables and Chicken Tomato Sauce

If you have leftover chicken, especially grilled chicken, this would be a great way to use it. Otherwise, if cooking chicken just for this purpose seems like too much bother, skip it or throw in some chickpeas instead.

To do this properly, prepare the polenta ahead of time so it has time to chill and solidify in the refrigerator. If you don't plan that far ahead, though, you can serve it soft in bowls and spoon the topping over it for an equally delicious result. I usually make polenta in my rice cooker now - no fuss, no stirring, no getting burned by spattering polenta - but I've given stovetop instructions below.

Polenta
4 1/2 cups water
1 cup coarse cornmeal
1/2 cup quinoa (or another 1/2 cup cornmeal)
1 1/2 tsp salt

Topping
Olive oil
1 medium onion, sliced lengthwide
1 medium summer squash, diced
1 cup sliced shiitake mushrooms
3-4 cups diced cooked chicken
3 cups tomato sauce
Salt and pepper to taste
Crumbled feta for topping

Prepare the polenta: Bring the water to a boil. Whisk in the cornmeal, then add the quinoa and salt. Return to a boil, then reduce heat to low and simmer, stirring frequently, until it reaches the desired consistency (it should be quite thick). Oil a 9x13-inch pan and spread the polenta into it in an even layer. Cover with plastic wrap and let cool. Refrigerate when no longer hot.

When you are ready to prepare the meal, slice the polenta into squares. Spread them on a baking sheet and broil for 5-10 minutes, until crispy on the outside and beginning to brown.

Prepare the vegetables: Heat a little olive oil in a large skillet. Add the onion, squash, and shiitakes and saute until tender, about 5 minutes.

Prepare the sauce: Combine the chicken and tomato sauce in a saucepan and heat through.

To serve the dish, place squares of broiled polenta on plates. Top with a spoonful of vegetables followed by a spoonful of sauce (alternatively, stir the vegetables into the sauce). Top with crumbled feta at the table.

Serves 4-6.

Polenta with Spinach, Blue Cheese, and Egg

That's right, Put An Egg On It! I often mix some quinoa into my polenta for an extra nutritional boost, but it's optional. Here that mixture is topped with tomato sauce and fresh spinach, blue cheese, and spring eggs from the farmer's market. I've done pizza topped with eggs, but this was the first time I tried it with polenta and I have to say I was quite pleased with the result.

1 cup polenta (coarse corn meal)
1/2 cup quinoa
1 1/2 tsp salt
4 1/2 cups water
Olive oil
6-8 cloves garlic, minced
2 medium onions, diced
1/4 lb spinach (or up to 1/2 lb if you want lots of it)
Salt and pepper to taste
1 cup tomato sauce
4 ounces crumbled blue cheese
6 eggs

Preheat the oven to 450 degrees.

Combine the polenta and quinoa in a large saucepan with the water and salt. Bring to a boil, then reduce heat and simmer until the water is all absorbed and the polenta is nice and thick. Be careful not to burn yourself as bubbles pop.

While the polenta cooks, heat a little olive oil in a skillet. Add the garlic and onions and saute until tender, about 5 minutes. Add the spinach and cook until wilted, about another minute. Add salt and pepper to taste.

When the polenta is ready, grease a 9x13-inch baking pan. Spread the polenta in the pan, then spread the tomato sauce over it. Spread the spinach mixture over the tomato sauce, then sprinkle with blue cheese.

Make 6 shallow hollows in the vegetables and polenta. Crack an egg into each one. Bake the polenta for 10-15 minutes, until the egg whites are set and the yolks are still gooey. (Time may vary depending on the size and shape of your hollows and the size of your eggs.)

Serve hot. Serves 6.

Caramelized Fennel and Onions

This is not a dish by itself but rather a tasty addition to pizza, pasta sauce, etc.  Or try it on bruschetta.  Carmelizing mellows the flavor of fennel and brings out its sweetness, just as is true of onions.

Making this does not take a lot of effort, but it does take a lot of time, so plan to make a large batch sometime when you will be available to check in on it periodically over a few hours.  The finished product will keep in the fridge for at least a few days, or you can freeze it in small quantities for later use.  I've suggested quantities here for the fennel and onions, but you can increase it as you see fit (and as fits in your pot).  The quantities below will fill a Dutch oven to the top at the beginning of the cooking process.

2 Tbsp olive oil
2 very large or 4 medium fennel bulbs, coarsely chopped with cores removed
6 medium onions, sliced lengthwise
Salt to taste

Heat the olive oil in a Dutch oven or other large pot.  Add the fennel and onions and stir to coat with olive oil.  Saute over medium heat for a few minutes, then reduce the heat to low and partially cover.  Cook over low heat, stirring occasionally, for 2-3 hours, until the fennel and onions have been reduced to a soft mass and have turned a nice golden brown.  Add salt to taste.  You can continue to cook them to a darker shade if you like, but if you choose to do so, be sure to watch them and stir more often to prevent them from going too far.

Makes 2-3 cups.

Greek Eggplant Feta Casserole

This is a Greeked up version of my Eggplant Parmesan Casserole, using feta, oregano, and lemon zest instead of the more typical Italian seasonings.

1/4 cup olive oil (3 Tbsp + 1 Tbsp)
6-8 cloves garlic, minced
1 large onion, diced
1 Tbsp dried oregano
1/2 tsp dried lemon zest (or 1 tsp fresh)
1/4 tsp red pepper flakes or cayenne (optional)
Salt and pepper to taste
1 large eggplant, peeled, quartered, and cut in 1/4-inch slices
2 cups good quality tomato sauce
4 ounces shredded mozzarella cheese
3 oz. crumbled feta
1 1/2 cups breadcrumbs (optional)

Preheat the oven to 425°.

Set aside about 2 tsp of the minced garlic if you plan to use the breadcrumbs. Heat 3 Tbsp of the olive oil in a large skillet, then sauté the remaining garlic and the onion for about 2 minutes over medium-high heat. Stir in the oregano, red pepper flakes or cayenne (if using), lemon zest, salt, and pepper and sauté for an additional 30 seconds or so. Add the eggplant to the skillet and sauté over medium heat, stirring occasionally, until tender but not mushy, about 6-8 minutes. Remove from heat.

If you are using the breadcrumbs, heat the remaining 1 Tbsp of olive oil in a small skillet. Add the remaining 2 tsp of minced garlic and sauté for about 1 minute. Add the breadcrumbs and sauté over high heat until they are crisp, about 3-4 minutes. Set aside.

In the bottom of a 1 1/2- or 2-quart casserole dish, spread 1 cup of the tomato sauce. For the next layer, spread half of the eggplant mixture. Top the eggplant with all of the shredded mozzarella and feta. Spread the remaining eggplant mixture over the cheese. Press down gently on the eggplant to compact the casserole somewhat. Top the second layer of eggplant with the remaining 1 cup of the tomato sauce. Spread the breadcrumbs over the tomato sauce.

Bake the casserole for about 15 minutes. Serve hot.

Serves 4-6.

Polenta with Creamy Tomato Sauce, Ramps, and Beef

This is a perfect application for leftover steak or roast beef. If you'd rather start from scratch, you could also use stew beef, but in that case be sure to brown it first and then allow at least an hour for simmering. Use a fairly plain tomato sauce here.

The ramps are really nice here, but in seasons you could substitute green garlic or shallots and some greens.

Polenta
4 1/2 cups water
1 1/2 tsp salt
1 1/2 cups polenta cornmeal

Sauce
1 Tbsp olive oil
10-12 ramps (about 1 bunch), roots sliced off, thinly sliced (green tops too)
3 cups tomato sauce
1/2 - 1 lb cooked steak or roast beef, diced or thinly sliced
1/2 cup cream (optional but really good)
Salt and pepper to taste

If you're using standard polenta, start it cooking before you put the sauce together. If you're using instant you can do it at the end.

Bring the water to a boil in a large saucepan and add the salt, then slowly whisk in the cornmeal. Reduce heat to a simmer and switch to a spoon, stirring to keep the polenta from sticking to the bottom of the pan. Use the pan lid defensively, as bubbling polenta can spit and give a nasty burn. Simmer, stirring frequently, until nice and thick.

To make the sauce, heat the olive oil in a Dutch oven. Add the ramps and saute until the greens wilt. Add the beef and pour in the tomato sauce. Simmer until the polenta is done or you are otherwise happy with it. Turn off the heat and stir in the cream if using. Taste and add salt and pepper as needed.

Spoon the polenta into bowls and top generously with sauce.

Serves about 6.

Greek-Style Tomato Sauce with Garlic and Chickpeas

This is a zesty alternative to the usual Italian style sauces. I particularly like it over soft polenta, but it's also good over pasta or spaghetti squash. If you like, substitute cooked cubed chicken for the chickpeas. Top with Parmesan. (This marked the end of my home canned tomatoes from last summer.)

olive oil
6 cloves garlic, minced
3 cups peeled tomatoes (canned or frozen), with some liquid drained off
1-2 tsp dried sage
Pinch of cinnamon
Red pepper flakes to taste
Salt and pepper to taste
2 cups cooked chickpeas

Heat the olive oil in a large saucepan or Dutch oven. Add the garlic and saute for 2-3 minutes over medium-high heat. Add the tomatoes and all the remaining ingredients. If using whole tomatoes, mash them up with a fork or the back of a spoon while they cook. Simmer for 15-30 minutes (or longer if you like). Taste and adjust seasonings.

Serve over polenta, pasta, or spaghetti squash. Makes enough sauce for 1 lb pasta, polenta made from 1 1/2 cups dry cornmeal, or 1 medium spaghetti squash - enough to serve 4-6.

Roasted Tomato Sauce with Green Beans and Bacon

A hearty pasta sauce with ingredients from the freezer. This makes enough for 2 pounds of pasta, so if you're not feeding a crowd you can freeze half for another meal.

If you need to peel frozen whole tomatoes, just run them under warm water and slip off the skins.

5 lbs whole tomatoes, cored and peeled (frozen is fine)
6-8 strips bacon, uncooked
1 large onion, chopped
1 lb green beans (frozen is fine, but thaw first)
Salt and pepper to taste
Pinch of dried basil

Preheat the oven to 400 degrees. Spread the tomatoes in a roasting dish, then roasted for 30-40 minutes. Remove from the oven and drain in a colander, reserving the liquid.

While the tomatoes roast, fry the bacon in a Dutch oven. When it is done, drain on paper towels and pour off most but not all of the fat from the pot. Add the onions and cook over medium heat, stirring frequently, for about 10 minutes, until nicely soft. Add the green beans and cook, stirring frequently, until tender.

Add the tomatoes to the Dutch oven and mix well. Add in a little of the reserved liquid at a time until the sauce reaches a nice consistency (you won't need all the liquid). Finely chop the bacon and add it to the sauce. Add salt and pepper to taste, plus a pinch of dried basil. Taste and adjust seasonings as needed.

Makes 2-3 quarts.

Butternut Polenta with Garlicky Tomato and Kale Sauce

I like to add a little cooked squash to polenta at this time of year, but it's optional. Roasting frozen whole tomatoes is easy and lends a wonderful depth of flavor to the simple sauce; just run tomatoes under warm water to remove skins, then put frozen ones straight into the oven and roast for 30 minutes or so. If you like, you can serve this in bowls with the sauce spooned over the top--or follow the recipe for a broiled version with cheese.

Polenta
3 cups water
1 tsp salt
1 cup coarse cornmeal
1 cup cooked mashed winter squash (butternut is good)

Topping
olive oil
6-7 cloves garlic, minced
3 cups roasted tomatoes
4-5 cups chopped kale
Salt and pepper to taste
3-4 oz. shredded cheddar

To prepare the polenta, bring the 3 cups of water to a boil, add the salt, then slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring occasionally, until the polenta is nice and thick (time will vary depending on the coarseness of your cornmeal and whether you are using "instant" polenta meal). While the polenta cooks, prepare the sauce. Also preheat the broiler.

Heat some olive oil in a large saucepan, then add the garlic and saute for 2-3 minutes. Add the roasted tomatoes and mash them a bit in the pan. If needed, add a bit of their cooking liquid to form a thick sauce. Add the kale and cook, stirring periodically, over medium heat until the kale is tender. Add salt and pepper to taste.

Oil a 10-inch skillet or 8-inch square pan and spread the polenta in an even layer in the bottom of it. Top with the sauce, then sprinkle the cheese over it. Place under the broiler for 2-3 minutes, until the cheese begins to brown nicely. (Alternatively, if you need more time, you can place the assembled dish in the oven at 375 for about 15 minutes.)

Serves about 4.

Roasted Eggplant-Tomato Sauce

More eggplant, as promised. It sort of hides in this sauce, but it does add some nice body and texture, and a subtle flavor. And roasting tomatoes is definitely my new favorite thing to do with them. Serve this with pasta.

Also, you can make this with frozen whole tomatoes. In fact, it might just be the best possible way to use frozen whole tomatoes. Remove them from the freezer and run under warm water to slip the skins off. Then they can go straight into the oven.

2 lbs eggplant (larger types are best)
2 lbs whole tomatoes (paste types are good, but use what you have)
olive oil
Salt and pepper
1 lb sweet Italian sausage (optional)
5-6 cloves garlic, minced
2 medium shallots, minced

Preheat the oven to 475 degrees.

Cut the eggplant in half lengthwise and rub the cut side with olive oil. Place cut side down in a baking pan.

Remove the skins from the tomatoes (you can do this by quickly blanching in boiling water, then running under cold water; or run frozen ones under warm water). Place then in another baking dish, one with fairly high sides. Drizzle with a little olive oil and sprinkle with salt and pepper.

Place both baking pans in the oven and roast for 20-30 minutes, until the eggplant is completely tender. Remove and let cool.

Using a slotted spoon, scoop the tomatoes out of their pan (there will be a lot of liquid) and place them in a colander over a bowl (reserve the liquid; you may need some of it).

When the eggplant is cool enough to handle, scoop out the flesh (or peel the skin off; either way works) and puree it in a food processor. Set aside.

Heat some olive oil in Dutch oven. If using the sausage, add to the pan and brown it well, breaking it into pieces as you go. Drain off most of the fat. Add the garlic and shallots to the pan and saute over medium-high heat for 2-3 minutes. Add the tomatoes and eggplant and mix well. Stir in some of the reserved tomato liquid if desired, to reach a sauce consistency that you like.

Serve over pasta. Makes enough to serve with 1 lb pasta.

Roasted Tomato Sauce

Roasting gives tomatoes, and the subsequent sauce, a richer flavor than you get from just cooking them in a pot. You don't have to limit your use of the roasted tomatoes to making sauce, of course - if you skip the simmering down step you can turn them into a delicious soup. Or just chop the tomatoes and use them straight - with pasta, on pizza, etc.

7 1/2 lbs paste tomatoes (such as Roma, San Marzano, Amish Paste, etc)
olive oil
6 cloves garlic, minced
1 shallot, minced
Salt and pepper to taste
Other seasonings as desired: fresh or dried basil, oregano, thyme, sage, parsley...your choice

Preheat the oven to 400 degrees.

Core the tomatoes and spread them out in a single layer in a large baking dish (or two); use a dish with reasonably high sides, as the tomatoes will give off a good bit of liquid. Put them in the oven and roast for 30-40 minutes, stirring once or twice. When they're done they will be very soft and the skins will probably have split. Remove from the oven and scoop the tomatoes into a colander in the sink to drain.

You can stop here and use the tomatoes as you like. Or proceed:

When the tomatoes are cool enough to work with and have drained off some of their excess liquid, put them through a mill (I used my Squeezo Strainer, which is awesome for tomato sauce and apple sauce; if you want to get one, check eBay - I got a lightly used one for half the retail price that way). After this step I had about 8 cups. You can stop here and make tomato soup. Or proceed:

Pour the milled tomatoes into a Dutch oven or other large, heavy-bottomed pot. Simmer over low heat until the sauce reduces to a consistency you like. In the meantime, heat a little olive oil in a small skillet and saute the garlic and shallot, then add them to the sauce. When the sauce is done reducing, add salt and pepper to taste. I ended up with about 4 1/2 cups; precise yield will depend on how much you reduce the sauce.

Feel free to add additional seasonings to the sauce. It is remarkably good with just the garlic and shallot, but any of the herbs listed above (or a combination) would be nice additions.

Yield: 4-5 cups of sauce.

Pasta with Ramp and Bacon Tomato Sauce

This will probably be my last post about ramps until next year... I was not expecting to see any more at the farmers market this past weekend, but lo and behold, Paul Lagreze (of New England Wild Edibles) was there with a few bunches left. The tops were getting past their prime, but the bulbs were big and gorgeous. Like many of their onion-y kin, ramps go nicely with bacon.

4-6 oz. bacon
1 lb uncooked pasta
1 bunch ramps, chopped (about 1 1/2 cups)
3 cups tomato sauce or chopped tomatoes
Salt and pepper to taste

Start by cooked the bacon over medium heat. While you do this, heat a large pot of salted water for the pasta. Cook the pasta, drain, and set aside. When the bacon is done, drain on paper towels, then chop.

Saute the ramps in the rendered bacon fat until they just start to turn translucent (you want them to retain some crunch), then scoop them out into a medium saucepan. Add the tomato sauce and simmer for 10 minutes or so. Add salt and pepper to taste.

Toss the cooked pasta with a little olive oil, then either toss with the sauce or top with sauce at the table. Serve hot. No need for cheese.

Serves about 4.

Pasta with Fennel Bacon Tomato Sauce

This simple recipe was the answer to both the need for a quick dinner and the rest of the bacon that I cooked up when I made the roasted fingerlings earlier this week. The tomato sauce and the fennel were both in our freezer from last summer/fall.

1 lb dry pasta
Water
Salt
olive oil
3 cups tomato sauce
2 cups chopped fennel (frozen is fine)
4 strips cooked bacon, chopped
Grated Parmesan or shredded cheddar for topping (optional)

Cook the pasta in a large pot of salted boiling water with a splash of oil. When ready, drain and return to the pot or a large serving bowl and toss with a little more oil.

While the pasta cooks, combine the tomato sauce, fennel, and bacon in a medium saucepan and simmer until warmed through (including any frozen fennel).

Toss the pasta with the sauce. Serve hot, topped with cheese at the table if desired.

Serves 4-6.

Pasta with Spinach Bacon Tomato Sauce

After this snow, we probably won't be getting any more spinach from our CSA. But the last box came with a big bag of it, and I still have more in the fridge.

I pulled a container of tomato sauce out of the freezer at lunchtime and left it on the counter; by late afternoon it had thawed enough to put it on the stove for this meal. If you are using unseasoned tomato sauce, add some basil and oregano.

1 lb pasta
3 cups tomato sauce
1/4 lb bacon, cooked (about 5 slices) and chopped
3 hardboiled eggs, chopped
1/2 lb spinach, stemmed and roughly chopped
Salt and pepper to taste
Grated Parmesan for topping

Cook the pasta in a large pot of salted water, then drain and toss with a little olive oil.

While the water boils and the pasta cooks, heat the tomato sauce in a large saucepan, then add the bacon, eggs, and spinach. When the spinach is thoroughly wilted, taste and add salt and pepper as needed. Sauce the pasta and serve.

Serves 4-6.

Butternut Polenta with Shiitake Tomato Sauce

This is sort of a sneaky squash dish - the flavor is subtle, so children and other suspicious parties might not realize it's there. But it adds a pleasantly sweet note to the polenta here. You could easily serve the polenta on its own as a side dish (Thanksgiving idea?); here I topped it with sauce for a main dish. If you do that, stir in a little grated Parmesan with the squash. (Likewise, the sauce would be be good over pasta, too.) I used butternut squash because the flesh is smooth, but you could substitute another variety of your choice. You could also toss some cooked beans or chicken into the sauce to make it a bit more substantial.

Paul Lagreze of New England Wild Edibles told me that we are rapidly nearing the end of his shiitake season, so if you spot any be sure to snap them up. They won't be back until the spring.

Polenta
3 cups water
1 tsp salt
1 cup polenta cornmeal (or other coarse cornmeal)
1 1/2 - 2 cups cooked butternut squash, well mashed
1/4 tsp dried sage (or more to taste)

Sauce
1 Tbsp olive oil
1 shallot, minced
5-6 cloves garlic, minced
4 oz. shiitakes, thinly sliced
3-4 cups chopped tomatoes (1 28-oz can or frozen equivalent; if using frozen whole tomatoes, thaw and drain first)
1/2 tsp dried sage
Salt and pepper to taste
Grated Parmesan for topping

Make the sauce first, so it can simmer while you cook the polenta. Heat the olive oil in a large saucepan or deep skillet. Add the shallot and garlic and saute over medium-high heat for 2-3 minutes. Add the shiitakes and saute until tender, another 3-5 minutes. Add the tomatoes, sage, and salt and pepper and simmer over low heat.

To make the polenta, bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the cornmeal. Immediately lower the heat and continue to stir, switching to a spoon. Be careful not to get burned as bubbles pot and spit. Cook until the polenta thickens nicely, then remove from heat and stir in the squash and sage.

Serve in bowls, with a generous helping of sauce over a scoop of polenta. Top with Parmesan at the table.

Serves about 4.

Pasta with Arugula Tomato Garlic Sauce

The arugula in my garden was starting to bolt, so we harvested it all. I had been thinking about making arugula pesto, but decided to throw this together instead. This sauce is also quite nice with polenta. If I still had tomatoes left in the freezer, I would have used those--thawed, skinned, and drained. This year I'm going to freeze more tomatoes. You could make this with other greens besides arugula--use what you have.

1 lb dry cut pasta (such as gemelli or shells)
olive oil
Salt & pepper to taste
8-10 cloves garlic, minced
1 28-oz can crushed tomatoes
1 Tbsp dried oregano (or 2 Tbsp fresh if you have it)
2 cups cooked chickpeas (or 1 15-oz can)
6-8 ounces arugula
Feta or Parmesan for topping

Cook the pasta in a large pot of salted boiling water. While it cooks, make the sauce.

Heat a little olive oil in a Dutch oven or large saucepan. Add the garlic and saute over medium-high heat until it starts to turn golden brown. Add the tomatoes, oregano, and chickpeas, and simmer for a few minutes. Then add the arugula. You may have to do this in batches.

When the pasta is done, drain it and return it to the pot. Toss with a little olive oil, then add the sauce and toss (or, if you prefer, top with sauce at the table). Top with feta or Parmesan at the table.

Serves about 6.

Pasta with Tomato Bacon Sauce

The night before last I made potato kale soup with bacon and had half a package of thawed bacon (from Bostrom's Farm) left over that needed using. This is what I came up with. I used two quart-sized bags of tomatoes from the freezer, and they provided a lovely blast of summer flavor. I threw in a bunch of fresh parsley because I had recently harvested the last of it from the garden and had lots in the fridge. To easily remove the skins from the frozen tomatoes, run quickly under warm water and they slip off.

6 oz. bacon
1 medium onion, chopped
2 quart bags frozen tomatoes, skins removed, cut into chunks
1 15-oz can red beans, drained and rinsed (optional)
1 cup coarsely chopped fresh parsley or 1/2-3/4 cup frozen
Salt and pepper to taste
1 lb linguine or other pasta

Cook the bacon in a dutch oven. Remove and drain on paper towels. Drain off most of the bacon fat from the pot, leaving 1-2 teaspoons. Return the pot to the heat and add the onions. Saute for 3-5 minutes, then add the tomatoes. When it starts to look more like sauce, add the beans, salt, and pepper. Simmer until it reaches a nice consistency, or for as long as you have time for.

While the sauce simmers, heat a pot of water and cook the pasta.

When ready to serve, add the parsley to the sauce and stir so it wilts. Serve the sauce over the pasta.

Serves about 4.

Slow Cooker Lamb Cacciatore

Chicken cacciatore is the classic, of course, but I didn't have any chicken in the freezer so I thought I'd try it with lamb. Delicious! I used lamb riblets from Crabapple Farm, but this should work with chops or shoulder chops or any other type of bone-in cut that comes in smallish pieces. This recipe involves one big cheat in the form of bottled tomato sauce, but if you have your own homemade, by all means use it! Something with a fairly classic flavor is good--like simple marinara, tomato basil, or mushroom. I took green peppers out of the freezer and added onions that I stocked up on from the Farmers Market before it ended.

16-20 oz. bottled tomato sauce
1 medium onion, sliced lengthwise
4-5 cloves garlic, minced
2 green bell peppers, diced
Lamb for 4 servings (frozen is fine)
Salt and pepper to taste

Spread half of the tomato sauce, the onion, garlic, and pepper in the bottom of the slow cooker. Place the lamb on top (you can take it straight from the freezer). Pour the remaining tomato sauce over the lamb. Cook on Low for 7-8 hours. Serve over rice or pasta.

Serves about 4.