Featured Recipe – Roasted Vegetable Lasagna

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. This week, she shares a veggie-packed lasagna sure to be a crowd pleaser. No need for a side salad with this lasagna! It freezes beautifully and there’s no need to cook your lasagna noodles first, just make sure they’re covered in sauce. Note: Lisa give you the option to keep it vegetarian or the Flex-Able options to add one pound of very lean ground meat, cooked.
Serves 8
Flex·Able option: 1 pound very lean ground meat, cooked

  • 2 pounds eggplant, cut into chunks
  • 3 medium zucchini, cut into chunks
  • 2 yellow bell peppers, seeded and quartered
  • 1 medium yellow onion, cut into chunks
  • 1 head of garlic
  • 1 (28 ounce) can chunky tomato sauce
  • 1 (4 ounce) can tomato sauce
  • 1 ½  cups part-skim ricotta
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 2 egg whites
  • salt and freshly ground pepper
  • 9 whole wheat lasagna noodles (no need to cook)
  • 1 cup shredded part-skim mozzarella cheese

Preheat oven to 400º
Scatter eggplant, zucchini, peppers and onion on cookie sheets; spray with olive oil and lightly season with salt & pepper.  Cut off the top of the garlic bulb, lightly spray with olive oil, and wrap in foil.  Roast the vegetables until tender and browned, about 30 – 40 minutes, stirring occasionally.  Roast garlic until softened, about 45 minutes.  Let vegetables cool slightly.
Pour both tomato sauces into a food processor.  Squeeze the garlic cloves in as well, plus the roasted vegetables.  Process for about 15 – 20 seconds, until smoother, but still with some definition.
In a bowl, combine the ricotta, Parmesan cheese, basil, egg whites and ground pepper.
Spread a thin layer of the vegetable mixture in the bottom of a 13” x 9” baking dish, top with 3 lasagna noodles.  Top with half of the cheese mixture, half the cooked meat (if using) then about 1 cup of the vegetable mixture. Top with 3 more lasagna noodles.  Top with remaining cheese mixture, remaining cooked meat, then about 1 cup vegetable mixture, then remaining 3 noodles.  Top with remaining vegetable mixture and sprinkle with shredded mozzarella cheese.
Cover tightly with foil and bake until bubbly and a knife inserted indicates that the noodles are tender, about 1 hour.  Remove foil and brown cheese under broiler for 30 – 60 seconds.

Featured Recipe – Sweet Spiced Winter Squash Casserole

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. This week, she shares a healthier version of a favorite side dish she used to make for the annual Saxe Middle School’s Teacher Appreciation Luncheon. This recipe takes advantage of all the fresh winter squash that’s in season and would be perfect for Thanksgiving.
Sweet Spiced Winter Squash Casserole (gluten-free/dairy-free)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 8
Fun Tip: To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash “shells” after scooping out the cooked flesh. Spoon the casserole into the squash “shells” and bake.
Ingredients
3 pounds winter squash (2-3 acorn squash, butternut squash, carnival squash or any similar winter squashes would work, depending on size)
1/2 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
cinnamon, for sprinkling on top
Directions
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil a large baking sheet, and place halved winter squashes cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Reduce oven to 350 degrees.
Place squash in food processor and process until just about smooth (you can use an electric mixer). Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.
Here’s where you can find these ingredients at Walter Stewarts:
Winter Squash – produce section
Coconut Milk – aisle 4
Vanilla/Spices – on display at the end, between aisles 7 and 8
Maple Syrup – aisle 7
Cornstarch – aisle 7

Chestnuts and Yams are also on sale this week – you might want to try Jeanette’s Creamy Roasted Cauliflower and Chestnut Soup or Easy Crockpot Stuffed Sweet Potato Recipe (just substitute Yams).

Featured Recipe – Orange-Infused Delicata Squash with Pistachios

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends.
While she loves traditional stuffing and cranberries, Eila also enjoys bringing a new Thanksgiving side
to the table each year. She recently asked her readers what sort of side dish recipe they most-wanted to see. The responses ran the gamut from recreating one reader’s memory of her mother-in-law’s marshmallow-topped sweet potatoes that had orange juice in them…to another reader’s wish for a
sweet side that didn’t have lots of added sugar or dairy. And another reader said she wanted to make acorn squash, but lamented the lack of space in her oven Thanksgiving Day. So, Eila created this
simple, orange-infused recipe, which makes use of local delicata squash… that can be made on the stovetop. The side dish was a total hit with her young family, and will be included in this year’s family feast… plus, it was so simple and delicious that it will no doubt make appearances at normal Fall/Winter family dinners from time to time too!

Orange-Infused Delicata Squash with Pistachios

(makes 10-12 servings)
2 large delicata squash (about 1 lb. each)
2 Tablespoons olive oil
3-4 shallots, halved and thinly sliced
zest of 1-2 large orange(s)
1 ½ cups fresh-squeezed orange juice
salt & pepper, to taste
¼ cup roasted, unsalted pistachios, rough chopped
 A note on ingredients: with the exception of olive oil, salt and pepper, all ingredients are found in Walter Stewart’s produce department. I chose to purchase fresh-squeezed orange juice (also found in the produce department), but you could also purchase a few more oranges and juice them yourself, if you’d like. The pistachios are found in the tubs on the top shelf of the produce department. They come in several varieties, including raw, roasted and roasted/salted. I used roasted/unsalted in this recipe.

  1. Washed the squash well, as you will be leaving the skin on. Then, cut each squash in half lengthwise, and scoop the seeds out using a spoon. Slice each squash, about ¼” thick, crosswise.
  2. In a large skillet or fry pan, heat the olive oil over medium heat. Add shallots and sauté until softened and beginning to turn golden brown (just a few minutes).
  3. Add the squash, orange juice, orange zest and salt and pepper to the pan. Reduce heat to medium-low, and cover. Cook for about 10 minutes until the squash is fork tender, stirring once halfway through. (Fork tender means you can pierce the squash with a regular fork, but before the squash gets too tender—you don’t want it getting mushy!)
  4. Uncover the pan and continue cooking the squash until all of the orange juice is absorbed, stirring occasionally to ensure even cooking (about 10-15 minutes more).
  5. Sprinkle pistachios over the squash just before serving. Can be made in advance and warmed in the oven before serving, or served room temp.

Here is the recipe in photos, for those who like a visual. I hope your family enjoys this recipe as much as mine does!

Featured Recipe – Apple Pie Parfaits


Eila Johnson is a New Canaan mom of two young children and author of the full plate blog, which was recognized by Forbes as one of the Top 100 Sites for Women. This month, she shares a simple, family-friendly recipe with Walter Stewart’s shoppers that takes advantage of local apples that are in season. This recipe has quickly become one of her children’s favorite breakfasts and after school snacks!
Apple Pie Parfaits
(makes 6 individual parfaits)
6-8 organic apples, washed, skin on, rough chopped*
4 cups Greek Yogurt *
2 cups granola *
maple syrup* (optional)
cinnamon* (optional)

In a medium-sized saucepan, heat the rough chopped apples with about ¼ cup of water, until apples begin to soften. This should take about 12-15 minutes. You may leave the applesauce as is (chunky), or run it through a food processor if you prefer it smoother. (We leave ours chunky.) The applesauce will store for several days in the fridge. I like to get this step done when I have a few minutes to cook, then assembly of the parfaits takes mere minutes on busy school mornings, or as a quick after school snack!
To make the parfaits, simply alternate: applesauce, a sprinkling of granola, a dollop of yogurt, and a drizzle of maple syrup (optional) until cup is filled.
*Note on ingredients: I have not specified exact brands, since this recipe is easily adaptable with your favorite brands/flavors of yogurt and granola. But, if you’d like to follow along exactly, here’s what I used and where each item is found in Walter Stewart’s Market:

  • 4 organic Braeburn and 3 organic Honeycrisp apples (produce section)
  • 17.6 oz tub Fage Greek Yogurt Total (dairy case)
  • Ola granola, No Nut Vanilla variety (cereal aisle, up top at the end where the freshly baked La Brea breads are displayed)
  • Highland Sugarworks Grade A Medium Amber Maple Syrup (aisle 7 next to the baking supplies)
Here is the recipe in photos, for those who like a visual. I hope your family enjoys this recipe as much as mine does!

Simple Fall Appetizer – Feta-Fig Tartlets


Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends. Here she shares her go-to appetizer recipe for Fall entertaining with Walter Stewart’s shoppers:

Feta-Fig Tartlets

It’s 2:45 pm, the school bus is just about to rumble home with your kids, you have an afternoon of activities to drive to and from… and you offered to bring an appetizer to tonight’s {pick one: book club/preschool mom’s night out/YWL meeting/dinner party}. Your first thought? “Maybe I’ll just bring wine instead?!” Before you resort to pigs-in-a-blanket or throw the towel in completely, bookmark this super simple Fall appetizer. It’s my go-to. And, if we both bring it to the gathering…? That’s ok! Everyone loves this appetizer!
As an added bonus, I’ve listed where you can find each ingredient at our local Walter Stewart’s Market, so no excuses for you not to bring along these little bits of Fall fabulousness!


Feta Fig Tartlets
(makes 30 appetizers)

  • 2 pkgs Athenos Mini Phyllo Cups (freezer case)
  • 8 oz. brick of organic cream cheese (dairy section)
  • 4 oz. tub crumbled Feta cheese (cheese case)
  • Dried figs (found in a tub in the produce section), sliced
  • Fresh rosemary (optional, produce section)

Preheat your oven to 350.
Leave the cream cheese on the counter for a few minutes to soften a bit.
Pop the phyllo shells out of the plastic tray and onto a rimmed cookie sheet and put them in the oven for 3 minutes, just so they crisp up.
While the cream cheese is softening, feel free to feed or bathe your kids, or go do bedtime stories . . .
Then, in a small bowl, blend the cream cheese and Feta. (I use a hand mixer to make it easy.)
Fill each phyllo cup with a dollop of the cheese mixture, a slice of dried fig, and a sprig of rosemary.
Voila! Done. So easy, and you will be the hit of your next gathering.
You can see what Eila made with the leftover cheese mixture here.
[Photo credit: Eila Johnson]

Easy Hot Black Bean Salsa Dip

Our guest contributor this week is Jeanette from Jeanette’s Healthy Living.
Now that football season is full gear, Sunday afternoons are the perfect time to enjoy some football snacks with family and friends while watching your favorite teams. This hearty bean dip hits the spot with just a little kick from chipotle pepper and is sure to please everyone.
Ingredients:

  • 1 tablespoon olive oil
  • One medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked black beans, or one 15-ounce canned black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon Spanish smoked paprika
  • 1/4 teaspoon ground chipotle powder
  • salt to taste
  • 1/2 cup shredded low-fat organic cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet.
  3. Saute onions and garlic for 1-2 minutes until onions are softened.
  4. Add black beans and cook another minute or two until warmed through. Mash lightly with the back of a large spatula.
  5. Add corn, tomatoes, oregano, cumin, coriander, smoked paprika, chipotle powder and salt to taste.
  6. Cook for 2-3 minutes until vegetables are warmed through.
  7. Spoon contents of pan into a pie pan.
  8. Sprinkle cheese on top.
  9. Bake until cheese is melted, about 15 minutes.
  10. Serve with organic corn tortilla chips or whole grain crackers.

Photo credit: Jeanette Fu Chen

Fall Bruschetta

Our guest contributor Katherine Vitucci at The Parsley Thief has given us a wonderful recipe that will be sure the pair well with the coming autumnal months. For parties or just for a healthy snack, her Fall Bruschetta is perfect for any occasion.

Fall Bruschetta

Adapted from Nicole Straight, via CT Bites
Serves 8, as an appetizer
1 baguette
1 medium onion
2 tablespoons olive oil {divided}, plus more for toasts
1/4 cup balsamic vinegar
2 tablespoons agave nectar
3 cups peeled & cubed butternut squash
1 1/2 cups finely diced eggplant {unpeeled}
1 cup finely diced apple {unpeeled}
kosher salt & freshly ground pepper
1 teaspoon paprika
1 cup ricotta cheese
Preheat the oven to 400 degrees. Slice the baguette into 1/2″ slices & lay them out on a baking sheet. You can use more than one baking sheet, or make these in batches. Drizzle the bread slices with some olive oil & bake for about 5 minutes per side, or until lightly browned. Set aside.
Quarter & thinly slice the onion. Heat 1 tablespoon of olive oil in a non-stick skillet. Add the onions, balsamic vinegar & agave. Cook until the onions are softened & all the liquid is absorbed. Set aside.
Preheat the oven to 425 degrees. In a mixing bowl, toss the butternut squash, eggplant, apple, 1 tablespoon olive oil & paprika. Season with salt & pepper. Spread the mixture out on a baking sheet & bake for 20-25 minutes, tossing halfway through the cooking time, until the squash is just tender.
Transfer to a mixing bowl & add the onions. Toss well. Check for seasoning & add a bit more salt & pepper, if needed.
To assemble, spread a bit of ricotta cheese over each toast, then spoon some of the bruschetta on top. Transfer to a serving platter & serve.
Note: The bruschetta & toasts can be made ahead of time, stored in separate air tight containers, for up to 2 days