(Serves 6)

Ingredients:

• 11 ounces pancetta, cut into matchsticks
• 1 TBL olive oil
• freshly ground black pepper
• 6 egg yolks, from free-range eggs
• 1/2 cup heavy cream
• sea alt
• 1 1/4 cups Parmesan, freshly grated (make note, it is divided in recipe)
• 9 ounces penne

Directions:

1. In a large pan saute the pancetta in the olive oil slowly, so that it releases its own fat before becoming crisp. Add some black pepper. Beat the egg yolks with the cream and season with salt and pepper. Add half the parmesan.

2. Meanwhile, cook the penne in a generous amount of boiling salted water, then drain thoroughly. Combine immediately with the hot pancetta and the oil, and then pour in the ceam mixture. Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly. Finally, add the remaining Parmesan and serve.

Vegetarian Option:

Asparagus: Instead of the pancetta, cut 1- 1/2 pounds blanched asparagus into short pieces and saute briefly in oil with a handful of basil leaves. Add to the pasta before combining with the egg sauce.

Low-fat cheese can be both creamy and bubbly—that’s why it’s so perfect for healthy cooking. This low-fat version of béchamel, a base sauce, can go in a thousand different directions. It uses Parmesan cheese, but you can use Cheddar to make mac and cheese, or Monterey Jack to make a Tex-Mex sauce. - Laura Pensiero

Direction:

1) In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon salt, and enough water to cover chicken. Bring to a boil; skim off any foam. Reduce heat to low; simmer 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.

2) In a large nonstick skillet over medium-low heat, heat 1 tablespoon oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, 1 minute. Stir in mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes. Remove mushroom mixture to a bowl.

3) In a skillet over medium-high heat, heat remaining 1 tablespoon oil. Stir in radicchio and 1/4 teaspoon salt; cook, stirring frequently, until radicchio wilts and liquid evaporates, about 5 minutes. Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.

4) Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer 3 minutes, stirring constantly. Remove pan from heat; stir in 1/4 cup Parmesan cheese, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

5) Preheat oven to 375°. Spray a 13″ x 9″ baking dish with cooking spray. In a small bowl, combine ricotta and mozzarella cheeses; stir well.

6) Reserve 1 cup sauce for top layer. Spread 1/2 cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with 1/2 cup ricotta mixture. Spoon on half of mushroom mixture. Top with half of chicken. Pour half of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.

7) Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna 35 minutes. Uncover dish and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered 15 minutes. Let stand 15 minutes.

Nutritional Information

Per serving: 431 calories (34% from fat); 16 g fat (7 g saturated, 6 g monounsaturated, 3 g polyunsaturated); 34 g protein; 37 g carbohydrates; 2 g fiber; 69 mg cholesterol; 471 mg calcium

If you’re not a squash fan you can toss in some halved cherry tomatoes, lightly sauteed zucchini, red peppers or for the meat-eaters out there, add some sliced and browned turkey or chicken sausage…or anything else that “floats your boat”.  The main thing here is the delicious kale pesto which is good just on its own with any pasta!

Ingredients:

• 1 1/2 pounds butternut squash
• 1/2 cup extra virgin olive oil, more for drizzling
• 3/4 teaspoon kosher salt, more for squash
• Freshly ground black pepper
• 1 small bunch (about 1/2 pound) Tuscan or regular  kale, center ribs removed
• 8 ounces pasta (I’ve used  whole wheat penne rigate as well as whole grain linguini)
• 1/3 cup toasted pine nuts
• 2 large garlic cloves, roughly chopped
• Finely grated zest of 1 lemon
• Freshly squeezed lemon juice, to taste
• Grated Parmesan cheese, for serving.

Directions:

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil.  Drop kale into boiling water and cook for 45 seconds.  (OPTIONAL:  put handfuls of the kale into a metal strainer and submerge in the boiling water for 45 seconds.  Use tongs to take out the strainer.  Empty cooked kale into a colander to drain and cool.  KEEP THE WATER you boiled the kale in and use to cook the pasta.  Add more water if you need it.

3. Drain the cooked kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves.

4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest (you can also add some of the grated parmesan cheese at this point) until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

5.  Bring the water in the pot back to a boil, cook pasta according to package directions. RESERVE A LITTLE OF THIS WATER (1/2 cup) BEFORE DRAINING.

6. Drain pasta.  Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add the rest of the cheese, lemon juice and salt to taste.  Serve topped with squash and more cheese.

NOTE: I had quite a bit of the pesto left.  You can keep in the fridge for a few days or you can freeze it in a suitable container.

Ingredients:

• 12 ounces of asparagus, trimmed of tough ends, cut diagonally into 1-1/2″ lengths
• 1 pound dried penne
• 3 TBL extra virgin olive oil
• 1-1/2 cups washed, thinly sliced leeks (white part only) or scallions
• 2 TBL minced garlic
• 8 ounces white or cremini mushrooms, sliced (about 3 cups)
• 1/4 cup dry vermouth
• 2 cups Vegetable stock
• 1 cup fresh or frozen peas
• 3 TBL chopped fresh mint leaves
• 3 TBL chopped fresh dill
• salt and freshly ground pepper
• 1/2 cup fine dry bread crumbs
• 1/2 cup freshly grated parmesan cheese

Directions:

1. In a large pot of salted, boiling water, blanch the asparagus until tender, yet firm, 1 to 2 minutes, depending upon the size. Remove the asparagus with a slotted spoon and plunge into ice water until chilled. Drain and reserve.

2. Bring the asparagus blanching water back to a rolling boil. Add the pasta and cook until al dente. Drain well and toss with 1 TBL of the olive oil.

3. While the pasta cooks heat the remaining 2 TBL of olive oil in a large saute pan and set over medium high heat until it ripples. Add the leeks and cook until translucent, about 3 minutes. Add the garlic and cook, without browning, for 1 minute. Add the mushrooms and saute until they release their moisture and cook dry, about 5 minutes. Pour in the vermouth and cook until it evaporates. Add the vegetable stock and bring to a simmer. Add the reserved asparagus, peas, mint and dill. Simmer until heated through, 1 to 2 minutes. Season with salt and pepper to taste.

4. Divide the cooked pasta among 4 warmed bowls. Top each with the vegetables and stock. Sprinkle the bread crumbs and Parmesan on top of each portion. Serve immediately.

(Serves 4)

Ingredients:

• 1-1/4 cups wild rice
• 4 TBL peeled pistachio
• 2/3 cup soft dried apricot, soaked in hot water for 5 minutes
• 1 small bunch of mint, leaves picked
• 1 small bunch of arugula
• 3 to 4 shallots, roughly chopped
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1 large clove of garlic, crushed
• Sea salt and freshly ground black pepper

Directions:

1. Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked al dente. Drain and rinse under cold water.

2. While the rice is cooking, roast the pistachio in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

3. In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.

What makes this recipe interesting is the frying of the zucchini…adding a surprising crisp texture to the dish. Unlike many celebrities who put their names on cookbooks, Gwyneth really is a talented and experienced cook and very comfortable in the kitchen.  And, though you couldn’t tell it by looking at her…she really likes to eat!

Printer-Friendly Recipe

Ingredients:

• 1 pound small zucchini, very thinly sliced crosswise
• 1/4 cup all-purpose flour
• Salt
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 3/4 pound spaghetti
• 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup torn basil leaves
• Freshly ground pepper
• Lemon wedges, for serving

Directions:

1. In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

This week we’re doing things a little backwards.  I haven’t had time to make this recipe but it really sounds good so if you’re feeling adventurous, give it a try and let me know if it deserves to be in our Recipe Archive! Just email me at: joan@hammertown.com .  The first 4 people will get a $25 Hammertown Giftcard!

PRINTER FRIENDLY RECIPE

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 TBL olive oil
• Generous 1/2 cup couscous
• 3/4 cup boiling water
• 1 onion, finely chopped
• 1 garlic clove, crushed
• generous 1/2 cup dried apricots, chopped
• 1/3 cup raisins
• grated rind and juice of 1 lemon
• 2 TBL chopped mint
• 2 TBL chopped cilantro
• 2 TBL freshly grated Parmesan cheese
• 4 flat breads, to serve

Tzatziki Recipe Ingredients:

• 1/2 cucumber, finely chopped
• 2 scallions, sliced
• scant 1 cup Greek yogurt

Directions:

1. Place the eggplants cut side up on a baking sheet and brush each with a little of the oil. Cook in a preheated oven, 400 degrees F for 30-35 minutes, until the flesh is tender, then remove (leaving the oven on) and let cool. When the eggplants are cool enough to touch, scoop out the flesh and roughly chop. Reserve the skins.

2. Place the couscous in a heatproof container, pour in the measured water, and cover with plastic wrap. Set aside for 5 minutes, then remove the plastic wrap and fork through.

3. Heat the remaining oil in a nonstick skillet and add the onion and garlic, and fry for 3 minutes, then stir through the apricots, raisins, lemon rind and juice, couscous, herbs, Parmesan, and eggplant flesh.

4. Spoon this mixture into the eggplant skins and return them to the oven for 10 minutes.

5. Mix together the tzatziki ingredients in a serving bowl and serve with the eggplants and flat breads.

Serves: 4
Calories : 325 per serving

Thanks to the big ice storm, over the last week I was alternatively without electricity and phone so I spent most of the week at the Hammertown Main House with my son, his roommate Mark and his girlfriend Brooke.  They eat this every morning so, being a good guest, I really tried to embrace it.  I’m learning to develop a taste for it because it’s so healthy. — Joan

My girlfriend, Brooke, somehow arrived at this concoction through divine inspiration or serendipity. People generally think this sounds like the last thing in the world you’d want for a nice savory breakfast, but we’ve won over every skeptic we’ve encountered, except for my mom. This is an incredibly nutritious alternative to greasy spoon savory breakfasts – a balance of protein, fats, nutrients and yum.  It’s great especially throughout the colder months, but is a staple in our house year round.

Ingredients:

• 1/2 cup Quinoa Flakes per serving (Ancient Harvest is the brand)
• 1 1/2 cups water per serving
• Wakame Seaweed, dried to taste
• 1 tablespoon Raw Almond Butter
• 1-2 tablespoons Brewer’s Nutritional Yeast
• 1 tablespoon flax seed oil
• Sea salt to taste

Directions:

Simply prepare the quinoa flakes (boil water, add flakes, stir for 90 seconds), our preference is to make it a little soupy.

Add the remaining ingredients (except the salt) to a bowl and pour the quinoa into the bowl. Stir. Add sea salt to taste.  YUM!

Kale is a strong-flavored green that is both bitter and sweet and combined with garlic, dried chile flakes, and nutty wheat spaghetti, kale makes a bold and satisfying pasta dish.  –  Alice Waters

Ingredients:

• About 2 bunches of kale* (1-1/2 pounds)
• Salt
• 1 pound whole-wheat spaghetti
• 1/2 cup olive oil
• 1 large onion, peeled and thinly sliced
• A large pinch of dried chili flakes
• 4 garlic cloves, peeled and chopped
• Parmesan or Romano cheese

Directions:

1.   Remove the tough stems from the kale leaves. Discard the stems, and coarsely chop the greens. Rinse the kale and drain. Bring a large pot of water to a boil, and season with a generous amount of salt. Add the spaghetti and cook until al dente, tender but still firm.
2.   While the pasta cooks, heat a large, heavy saute pan over medium-high heat. Add about half the oil, the onion, chili , flakes, and a pinch of salt and cook, stirring occasionally, until the onion is tender and lightly colored, about 5 to 7 minutes. (If the onion begins to scorch, reduce the heat to medium.)
3.   Add the kale and cook, stirring and tossing until the kale is wilted and tender, about 3 minutes. Add water to the pan if the greens are dry, and if the greens are on the sturdy side, cover the pan briefly to steam them. Add the garlic, season with salt, and cook for 3 minutes more. Take care that the garlic does not brown.
4.  Drain the pasta when cooked, reserving some of the pasta water. Add the pasta to the saute pan and toss to combine. Loosen with a splash of the cooking water if needed, and taste for salt.
5.   Transfer the pasta to a warm platter or serving bowls, and drizzle a tin stream of olive oil on top. Garnish with shavings of Parmesan or Romano cheese, and serve immediately.

*In place of kale you can use broccoli rabe, chard, beet greens or turnip greens.

**Non-vegetarian variation: Use only 3 TBL of olive oil and add 1/4 pound pancetta to the pan before adding the onion. Cook the pancetta until it is lightly browned, but not crisp. Remove the pancetta from the pan and set aside. Continue the recipe as directed, and return the pancetta to the pan when you add the pasta.

The bars seem healthy enough, but quite high in sugar and really, when there are that many ingredients, I start to wonder.  I couldn’t help but think that a homemade alternative would be much-appreciated in my household.  Furthermore, the activity itself sounded like something I could easily do with my kids…a bonus for any multi-tasking parent…and the $1-$1.99 price tag on these babies would not be missed in the slightest.

Google lead me to numerous recipes where I found one I liked  (http://enlightenedcooking.blogspot.com/2008/06/homemade-cliff-bars-no-bake.html).  I made a few minor adjustments and went to town. I’ve made these fabulous homemade “clif” bars numerous times and there is plenty of room for variation depending on tastes, allergies and whatever you may have in the pantry.  The key is to keep dry and wet ingredient amounts consistent with the original recipe.  I double this recipe which for me yielded 16 bars.

INGREDIENTS:

• 1 1/2 cups puffed rice or puffed wheat cereal
• 1 cup uncooked quick-cooking oats
• 3 tablespoons ground flaxseed (flaxseed meal or almond meal)
• 1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
• 1/4 cup finely chopped nuts (preferably roasted or toasted)
• 1/3 cup honey
• 2 tablespoons dark brown sugar (optional but they seem to stick a bit better with sugar)
• 1/3 cup nut butter (e.g., peanut, almond, cashew, soynut)
• 1 teaspoon vanilla extract
• Optional: 1/2 teaspoon ground cinnamon, 1/4 cup unsweetened flaked coconut

DIRECTIONS:

1.  Combine the cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.

2.  Bring the honey and brown sugar to a boil in a small saucepan over medium-high heat (I have used agave nectar for part of the honey/syrup but never used entirely agave), stirring constantly; remove from heat.

3. Stir in nut butter and vanilla until blended.  (I leave on heat but lower the temp while adding the nut butter and stir until all smooth)

4.  Pour nut butter mixture over cereal mixture, stirring until all dry ingredients are coated (mixture will be stiff).  The nut butter mix can be hot at first so check temp and then feel free to let the kids mix and squeeze with their hands in order to incorporate the two mixtures together.

5.  Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper. Use a larger 9 x 12 pan or 1/4 sheet pan if doubling).
The kids love to partake in this step as well.

6. Cool in pan. Cut into whatever size bars are needed in your house.

Wrap bars in wax paper if being eaten soon (they will keep like this for a week or so) or wrap bars tightly in plastic wrap and store in the refrigerator.  If storing in the refrigerator, take out and bring to room temp before eating.