Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
5 Per Page25 Per Page
Take any leftover over Kale Mashed Potatoes and whip them up into pancakes. If you just have leftover mashed potatoes, fold in some cooked kale. The rest of the ingredients help keep them together. Feel free to add a bit more flour if they seem too sticky. Rice flour works well to make these gluten-free.
A creamy vegetable stuffed into a spicy pepper. If you can’t find kohlrabi substitute another root vegetable such as turnips or potatoes. Any pepper will do to be stuffed- spicy ones such as anaheim or sweet bells both work nicely. A food processor is the best way to make this dish, although mashing the kohlrabi by hand and leaving the sauce chunky is a tasty possibility as well.
The hearty, spaceship shaped vegetable practically melts together into a yogurt-egg bake. Add extra cheese if you desire, but mostly allow this dish to bake for as long as possible. At least 45 minutes, but if you have the time let it go longer.
When it is hot and you have all the glorious ingredients for lasagna, such as tomatoes, zucchinis, garlic, and basil. You may want it, even crave it, but, the last thing you would want to do is turn on your oven. Right? Only one solution: you must toss it. You can even make this vegan by taking out the cheese and using tofu instead of ricotta. Either way, it will be on your table faster and keep your home a bit cooler.
As the summer comes to a close the harvest is often bountiful and waning all at the same time and every garden is different. A simple vegetable lasagna will use up veggies that are aged, bumped, bruised and give them new life. While we will call for lots of different vegetables, take the freedom to mix in or substitute ones that work with the veggies available to you. If you are feeling adventurous and have too many tomatoes as well, make your marinara from scratch.
Please note the recipe does not require you to cook the noodles first. I apologize to all true Italian chefs, but I grew up starting with dry noodles and prefer this method as I like them a touch el dente and it skips a major time consuming step.
If you are an Italian purest and want to take the time to boil them- by all means go ahead. We all have our personal preference.
