Lasagna is one of those universally loved comfort foods. The classic Bolognese and bechamel pasta tower is a culinary force to be reckoned with. But I chose to reckon, I chose to play, and I chose to put apples in this classic. Some would call today’s Apple Cheddar Lasagna quirky, others would call it blasphemy, but I just call it a salty/sweet delight. So what are you looking at? Well, this lasagna features a mushroom and cheddar bechamel, shingles of Ontario-grown Honeycrisp apples, spinach mixed with ricotta, and a gooey melted mozzarella top. This lasagna is as delicious as it is offbeat. So let’s dig in.
After the decadence of my previous post, I felt like we could do with a big bowl of veggies and some faux-fried bit of protein. After all, one cannot subsist on fried burrata alone. But although my brain is happy to load up on some vitamin D and C via bright and fresh produce, my palette is not always down with this plan. I’ve been craving fried food hard. And it’s not that surprising. It’s a well-established pattern. Once I reach the middle of February, my mind turns to chocolate, candy, and fried foods. I think it’s all Valentine’s Day’s doing, personally. But I consider today’s Oven-Fried Tofu Bowls to be an antidote to these less-than-virtuous cravings. It’s a compromise in a bowl, but I promise it tastes a lot better than that sounds.
Sometimes a simple plate of pasta is all you need. And while I wish I could say, I only need pasta when the chips are down, that’s not remotely true. I’m pretty much in a perpetual state of wanting pasta. I use it to celebrate, commiserate, and lately, hibernate. Today’s recipe is a good piece of pantry worship. I originally created this dish because I didn’t want to put on “real” pants and haul my butt to the grocery store. I also didn’t want to surrender to takeout for the second time in a week. So I scoured my cupboards and emerged with beans, pasta, and a tin of tomatoes. And well, today’s Butter Bean Bucatini was more or less willed into existence.
It’s been a while since we’ve brunched on this blog. I still regret that I didn’t manage to work a holiday brunch into my content calendar this year, but I suppose that’s what next year is for. But enough about regret, let’s talk about today’s Huevos Rancheros Brunch Burger, a real looker if I do say so myself. What you’re looking at here is a refried bean and wild rice burger patty perched on top of a bun slathered with a simmered tomato salsa and blue corn tortilla chips topped with a sunny-side-up egg. There are some avocado and jalapeño slices in there as well for good measure. Sound good? Good! Let’s dive right in.
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