On the Move
LFE has picked up and moved!
Goodbye Manhattan Beach... Hello Seattle!
I love it here already. I finally have a full-sized kitchen to experiment in! So much good will come of this!
For our first meal here I made a herbed green salad with baby yellow tomatoes, red raspberries, and pumpkin seeds followed by a classic baked lasagna. For the lasagna I started with making a bolognese sauce and then layering it between sheets of pasta with ricotta, grated mozzarella, and Parmesan cheeses..simple and so so tasty.
For the salad I love the depth and unexpected flavor you can create by sprinkling fresh herbs into the lettuce mix. You can do this yourself or buy the pre-washed and packed greens with the herbs already added. When it comes to the toppings make sure you create a contrast in color and texture. Also, don't be afraid to skip the croutons and cheese when you know that you will be serving lasagna for your entree course - nothing is worse then serving a heavy salad followed by a heavy entree - the key is finding a balance. I dressed the salad in a simple vinaigrette ( balsamic vinegar, lemon juice, olive oil, salt, pepper) since I already had so much flavor going on with the toppings but if you choose to keep the toppings light go ahead and amp up the dressing with some dijon mustard or wildflower honey - once again, it is all about the balance.
For the lasagna I used some fresh pasta sheets that I found at Whole Foods which is sort of the middle ground between making the pasta from scratch and using the dried pasta that you see in every grocery store. You can make a homemade bolognese sauce or just use your favorite store-bought pasta sauce if you are in a hurry or would rather create a vegetarian lasagna. Layer your sauce and cheese and pop it in the oven for 30 minutes at 400 degrees and viola!
....bubbly cheese and pasta cooked to utter perfection.
Sarah Simms