Layered Spring Salad

Sorry for this ridiculously generic post, but I put a photo of this salad on Instagram and my friend, who talked me into blogging in the first place asked me to please blog the salad, step by step.  So, I must oblige.

What you need:
zucchini
bag of salad greens
tomato
fresh mozzarella
maple spiced pecans (recipe link below)
baguette
olive oil
balsamic reduction
sea salt
garlic (optional)

Steps:

Cut zucchini on the diagonal and brush with olive oil and cook on the grill (or pan saute, if you do not have a grill or grill pan). Once the zucchini is a bit tender remove from heat and sprinkle with sea salt. Set aside to cool.

Slice tomatoes

Slice fresh mozzarella

Toast baguette (cut chunks of baguette roughly the circumference of the tomato and mozzarella you sliced). To toast the baguette, generously brush the bread with olive oil (or, place a bit of olive oil on a plate and dip one side of the bread) and sprinkle with sea salt and crushed garlic (optional), bake at 350 for 10 minutes (the bread with be crunchy, like a crouton) **you can do this step a several days in advance, just place in an air tight storage container until needed.

Now you are ready to build on the platter.

Start by piling a  heap of your favorite greens (I love the spring mix blend) on the platter

Top the greens with Maple Spiced Pecans (recipe) **this can also be made days in advance.  I always have a jar of them in my pantry.

Around the edges of the platter create stacks, topping the toasted baguette with the mozzarella then the tomato.  Sprinking sea salt and a light drizzle of olive oil atop the tomato stack. 

Tuck a slice of grilled zucchini between each baguette stack, around the edges of the platter.  

Generously drizzle with a balsamic reduction.  I used to make my own, but my daughter told me it makes her eyes burn, so I started buying it at Trader Joe's.  You can find it at any market, in the balsamic section!!!

Again, many apologies for this crapTastic blog post.  But for my sweet Tanya, I hope this helps. 

Lasagna Bread Bakers

All the goodness of lasagna, piled high on french bread...need I say more? 

In a large skillet heat one tablespoon of olive oil over medium heat and add:

1 lb ground beef, bison or turkey

1/3 cup onion

1 tsp onion powder

1 tsp garlic powder

1 tsp dried basil

1/2 tsp sea salt

1/4 tsp cracked black pepper

 

After the meat-of-choice is browned add 3 cups of marinara, 

1 T. tomato paste and 2 T agave nectar. 

This creates an exceptional bolognese sauce.  Set aside. 

You can even make the night before and pop in the refrigerator.

 In a bowl mix 1 cup ricotta cheese, 1/3 c finely shredded parmesan.

(the stuff in the green can will work just fine...promise!)

To the cheese add 1 tsp dried basil, 1 tsp onion powder, 

1 tsp garlic powder, 1/4 tsp sea salt.

Cut one loaf of french bread in half.  Be smarter than me and transfer

the cut bread to the baking sheet, at this point.

 Top with the cheese mixture.

Then top with the bolognese sauce.

Then top with a mix of equal parts shredded parmesan and mozzarella cheeses.

Bake in a 375 degree preheated oven.

Bake for 15-17 minutes, until the cheese on top is bubbly and starting to brown.

Use a pizza wheel to cut into chunks and serve with a green salad.  

This is sure to please everyone!

(and is a great way to use up bolognese leftovers, if you have them on hand!)