Asparagus Pesto Lasagna with Mushrooms

After such a long and dreary winter, spring seems like even more of a treat this year than usual. Spending time outdoors is nearly impossible to resist. It's a time of renewal. Everything is so fresh and lush. The sunshine warming and pleasing to the body, mind and eyes. The fresh foliage and exploding blossoms and spring flowers are still displaying much of their earliest glory and new delights await.

And if you enjoy cooking and place great importance on making healthy and nourishing meals for yourself and your family, then the beginnings of locally harvested produce will stimulate your imagination and palate as will the future fruits of the upcoming seasons.

One of the earliest crops here in southern Ontario is local asparagus. The season is rather too short for my liking, and for my husband too, who adores this unique and rather robust vegetable. It is true that you can pretty much get asparagus anytime of year where I live, but local produce has a freshness that simply cannot be matched. Each year I come up with new ways to serve this treasured veg and typically tend to go with simple pairings of classic flavors and dress it up with butter, olive oil, lemon and seasonings so the asparagus can shine in all its glory while it lasts.

In this instance, I wanted to experiment with a bolder combination and came up with an asparagus lasagna that features a sun-dried tomato and basil pesto that stars right alongside the asparagus. Mushrooms add some meaty texture and understated earthiness. The cheese mellows the dish out resulting in a complex yet synchronous layering of sensations, literally and figuratively, that you won't soon forget.

The inspiration for this comforting and luscious dish came from a recipe I stumbled across from Joanne Bruno. I will admit that I had never really thought of the idea of including asparagus in lasagna before, but after doing a bit of research and brainstorming, I revised the recipe, revised it yet again while cooking, and the result was even better than I imagined. It's an ideal spring recipe that is refreshing and really rather light and easily digestible despite the obvious cheesy component.

Asparagus Pesto Lasagna with Mushrooms

Recipe by Lisa Turner Adapted from Joanne Bruno Cuisine: Italian Published on May 13, 2013 Beautiful fresh-tasting home-cooked lasagna with creamy ricotta cheese, sun-dried tomato pesto and fresh spring asparagus Print this recipe Pesto: 2 cups sun-dried tomatoes, soaked in hot water for 20 minutes 2 cups packed fresh basil leaves 1 jalapeño or 2 green chilies, seeded and chopped 1 clove garlic, chopped 1/4 cup pine nuts 1 tablespoon olive oil 1 small plum tomato, partially seeded and diced 1/3 cup Parmesan cheese, grated Lasagna: 9 to 10 sheets of lasagna, fresh or dried 1 1/2 tablespoons olive oil 1 small onion, finely chopped 2 leeks, trimmed, and sliced into small rounds 1 bunch (1 lb or 450 g) fresh asparagus, ends snapped off and cut into 1 1/2 inch pieces (reserve some of the tips for garnish) 8 oz (225 g) button mushrooms, sliced 2 cups ricotta cheese sea salt and fresh cracked black pepper to taste 1 1/2 cups Fontina or mozzarella, grated 1/3 cup Parmesan cheese, grated 1/2 teaspoon dried dill Instructions: To prepare the pesto, start by soaking the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and reserve the soaking liquid. Place the sun-dried tomatoes in a food processor and add the basil, jalapeño or chilies, garlic, pine nuts and olive oil. Add some of the sun-dried tomato soaking liquid or water as necessary to achieve a smooth but fairly thick spreadable paste. Transfer to a medium bowl and stir in the chopped plum tomato and Parmesan cheese. Set aside. If using dried lasagna, cook until al dente in a large pot of salted water. Drain and rinse under cold water and set aside. Heat the oil over medium heat in a large non-stick skillet. When hot, add the onion and leeks to the pan and cook for 5 minutes, stirring often, until the vegetables are softened. Now add the asparagus and continue to stir for 3 to 4 minutes. Turn up the heat slightly, add the mushrooms and continue to stir for another 3 to 4 minutes or until the mushrooms just begin to soften. Transfer this mixture to a medium bowl and toss with the ricotta and salt and pepper to taste. Butter or grease a 13 × 9 inch baking dish and preheat an oven to 350°. To assemble the lasagna, spread a thin layer of pesto over the bottom of the baking dish. Cover with lasagna sheets and then half of the asparagus-ricotta mixture, spreading it evenly over the pasta. Scatter 1/2 cup of the Fontina or mozzarella on top, along with a few sprinkles of Parmesan. Repeat, beginning by spreading about half of the remaining pesto over the asparagus cheese layer. Cover again with sheets of lasagna, spread the remaining asparagus-ricotta mixture, and scatter another 1/2 cup of the Fontina or mozzarella and a few more sprinkles of Parmesan. End by covering with sheets of lasagna sheets and covering with the remaining pesto overtop. Scatter the remaining Fontina or mozzarella and Parmesan over top, arrange the reserved asparagus tips, and sprinkle with the dried dill. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 or 20 minutes or until the cheese is golden brown. Remove from the oven and let stand for 10 minutes before serving. Notes: To save time, the pesto can be made ahead of time and refrigerated overnight. Using fresh pasta also cuts down on the cooking time and adds to the fresh flavor of this lasagna. Jarred sun-dried tomatoes may be used instead of the dried ones if you drain well before adding to the pesto. Keep in mind that both dried and marinated sun-dried tomatoes often include salt, so take care when adding your seasoning so you don't get an unpleasant sodium kick. You want all of the flavors to shine and complement each other. Makes 6 to 8 servings

More asparagus creations from Lisa's Kitchen you are sure to enjoy:
Asparagus Mimosa
Wild Rice and Asparagus Salad
Warm Baby Potato and Asparagus Salad
Asparagus Pesto Rice

On the top of the reading stack: various stacks

Audio Accompaniment: morning silence

Tamarind Chutney with Coconut, Mint and Parsley

Chutneys and sauces are pretty much a necessary and staple pairing for many savory Indian appetizers and flatbreads. Store-bought chutneys really pale in comparison to the freshness and flair that homemade chutneys can impart to your snacks and meals. This chutney is incredibly easy to prepare and will keep in the fridge in a well-sealed glass container for up to a week. I will note that this is one of the most interesting and unique chutneys I have ever made. Vibrant and zesty, with some spicy kick from fresh green chilies, sweet tamarind mingles with toasted coconut and fresh herbs for a special palate pleasing experience.

If you don't have asafetida on hand, include a clove or two of minced garlic if you wish. I discovered any leftover chutney mixed into steaming cooked rice makes for a wonderful side grain dish with extra flare.

Tamarind Chutney with Coconut, Mint and Parsley

Recipe by Lisa Turner Cuisine: Indian Published on May 11, 2013 Vibrant, tangy and zesty tamarind chutney with fresh herbs and dried roasted coconut and cashews — a unique and delicious dip or sauce for fried savories Print this recipe Ingredients: 1/2 cup raw cashews, chopped 3/4 cup dried grated unsweetened coconut 1 teaspoon cumin seeds 1/4 cup tamarind paste, seeds removed 1 1/2 inch piece fresh ginger, chopped 3 to 4 green chilies, partially seeded and chopped 1 teaspoon brown sugar or coconut sugar 1/2 teaspoon asafetida or 1 clove garlic, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint leaves, chopped 1 teaspoon sea salt, or to taste 1/2 cup water, or as needed Instructions: Toast the chopped cashews in a dry skillet over medium-low heat, stirring or tossing frequently, for 5 minutes or until lightly browned. Remove and toast the coconut for 2 to 3 minutes or until a light golden brown. Remove and toast the cumin seeds for 1 to 2 minutes or until darkened a few shades. In a food processor or blender, combine the cashews, coconut and cumin seeds with the remaining ingredients and process until you have a fairly thick paste-like chutney, stirring as needed. Taste for salt and add water as necessary to reach the desired consistency. Serve right away with your favorite Indian savories or refrigerate in a well-sealed container for up to a week. Makes about 1 1/2 cups

More chutneys from Lisa's Kitchen you are sure to enjoy:
Basic Coconut Chutney
Fresh Tomato Chutney
Quick and Easy Tomato Chutney
Roasted Toor Dal and Coconut Chutney

Mushroom, Lentil and Spinach Risotto

Warm, creamy, elegant, earthy and sweet, risottos are comfort food to me. And although people are often intimated by the idea, I love cooking them too. They're actually very simple to make, and although risottos do require pretty much constant attention, they're only really fussy toward the end of the cooking time when you want your rice grains cooked just to a perfect creamy and toothsome or al dente texture. But with a careful eye to this last step, risottos are actually a snap to make.

Another lovely aspect of risottos is their openness to other ingredients and flavors … although I do consider that mushrooms and Parmesan cheese are almost essential to a really classic risotto. This attractive mushroom risotto has lentils and spinach in addition to these classic flavors, making it a complete meal on a plate.

Mushroom, Lentil and Spinach Risotto

Recipe by Lisa Turner Cuisine: Italian Published on May 9, 2013 Simple, warming, creamy and classic mushroom risotto with lentils and spinach Print this recipe Ingredients: 5 cups vegetable stock 1 bay leaf 1/4 teaspoon dried thyme 1/3 cup dried green or brown lentils 2 tablespoons olive oil 8 oz (225 g) white mushrooms, sliced (2 1/2 cups) 2 medium leeks, trimmed and sliced 1 clove garlic, crushed or minced 1 jalapeño, seeded and finely chopped (optional) 3 green onions, green and white parts, sliced 1 1/4 cups arborio or other risotto rice 1/2 cup dry white wine 1 bunch (1 lb) fresh spinach, trimmed and chopped 1/2 teaspoon sea salt, or to taste fresh ground black pepper 1/2 cup fresh grated Parmesan cheese Instructions: Combine the vegetable stock, bay leaf and thyme in a medium saucepan and bring to a boil. Add the lentils, reduce heat to low, and simmer for 15 to 20 minutes or until the lentils are tender. Drain the lentils, reserving the stock. Set aside the lentils and return the stock to the saucepan. Keep heated at a gentle simmer over low heat.1 Meanwhile, heat some water over medium heat in a medium saucepan and add the spinach. Simmer until the spinach is slightly wilted. Drain off the excess liquid and set aside. In a large saucepan, heat the olive oil over medium heat. When hot, add the mushrooms, leeks, garlic, jalapeño if using, and the white parts of the green onion, and stir for 4 to 5 minutes or until the leeks are soft. Turn the heat down slightly. Add the rice and stir gently to coat the grains with oil. Add the wine and stir until the wine is absorbed. Add a ladle of the heated stock and continue to cook, stirring constantly, until the liquid is absorbed. Continue adding stock to the rice one ladle at a time, stirring and waiting each time until the stock has been fully absorbed before adding the next. Continue this process until most of the stock has been used up. At this point taste the rice and check to see if it is cooked to your preferred texture — the risotto should be soft, creamy and cooked throughout while holding its shape, but you may not want to use all the stock if you prefer your risottos more on the al dente side. If necessary, add some water if you run out of stock and the risotto still requires a bit more cooking time. Before adding the last ladle of stock that you use, season with salt and pepper and stir in the reserved cooked lentils. Add the final ladle and continue cooking as before. Remove from heat as soon as the risotto is finished to your desired consistency. Stir in the spinach and Parmesan cheese, and serve right away in shallow bowls. Top each bowl with a scattering of the green parts of the sliced green onions. Makes 4 to 6 servings

Other legume risottos you will enjoy:
Green Bean and Borlotti Bean Risotto
Spicy Azuki Bean Risotto
Spicy Tamarind and Channa Risotto Kitcheree

On the top of the reading stack: Chekhov

Audio Accompaniment: silence

Potato and Green Bean Chaat Salad

I wasn't quite sure what to call this spiced up vegetable stir-fry, but it really is rather like a dry side salad, so a salad it is. I cooked up a three course Indian meal and this delightful little dish made up the vegetable component of the dinner. It's incredibly easy to make, and if you want to save time, roast or boil your potatoes the evening before or in the morning before you really get down to kitchen business.

Chaat — or chat — masala is essential in this dish, and can easily be made in your own kitchen (see this recipe here) or purchased from Indian grocery stores. Overall, this dish is rather mild on the heat side, making it a lovely and tempering accompaniment with some zesty flare to a spicy butter paneer masala. I also served a split mung and basmati rice kitcheree. It was a fine meal that was rather a homage to the culinary traditions of northern India. I'll be sharing the other components of the meal soon, so stay tuned.

This would be a good salad to take along for an outdoor outing as it contains no dairy and won't spoil as quickly in the hot sun as many other potato salads do that are dressed with mayonnaise or include cheese.

Indian-Style Potato and Green Bean Chaat Salad

Recipe by Lisa Turner Cuisine: Indian Published on May 7, 2013 Simple, zesty and tangy Indian spiced potato and green bean salad with chaat masala — a colorful and delicious accompaniment to any Indian meal Print this recipe Ingredients: 3 large potatoes (1 1/2 lbs or 680 g) 2 handfuls green beans, washed and cut into 1 1/2-inch pieces 2 tablespoons olive oil 1 1/2 teaspoons cumin seeds zest from 1 lemon (1 1/2 teaspoons) 1 1/2 tablespoons fresh mint, finely chopped 2 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon sea salt, or to taste generous handful fresh parsley, finely chopped juice from 1 lemon (3 tablespoons) 2 teaspoons chaat masala Instructions: Begin by roasting the potatoes and sweet potatoes in a 400° oven. Bake until fork tender — about 45 minutes depending on the size of your vegetables. Let cool. Once the cooked potatoes are cool enough to handle, cut into roughly 1-inch quarter round pieces, leaving the skin on. Heat the oil in a large non-stick skillet over medium heat. When hot, toss in the cumin seeds, lemon zest, mint and chilies, and stir for a minute or so. Now stir in the ground coriander and turmeric and continue to stir for another 30 seconds. Now add the potatoes, green beans and salt to the pan. Cook, gently flipping the vegetables often, until the potatoes are golden — about 8 to 10 minutes. Stir in the parsley, lemon juice and most of the chaat masala. Cook for another few minutes to let the parsley wilt a little. Remove from heat and serve warm or at room temperature, sprinkled with the remaining chaat masala. Makes 3 to 4 servings

More spicy potato dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Bengali-Style Crunchy Potatoes
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Samosa-Style Stuffed Baked Potatoes

I'm sharing this with Ricki's Wellness Weekend.

On the top of the reading stack: Chekhov

Audio Accompaniment: natural ambience

Raspberry-Banana Oat and Chia Seed Smoothie

I haven't entirely jumped aboard the chia seed bandwagon, but even if they're not the universal panacea as has been suggested, I don't mind taking advantage of the omega-3 acids, fiber, iron, calcium, protein, vitamin C, potassium and antioxidants that chia seeds provide. Apart from delightful chia seed puddings, chia seeds are easy to incorporate in smoothies, which I frequently enjoy for a healthy, easy-to-digest and quick and easy no-cook breakfast pick-me-up. And since chia seeds benefit from the same soaking and fermentation method that make the proteins in rolled oats digestible, they're a simple addition to the oat and yogurt mixture that I prepare the night before my smoothie in a variation of the traditional muesli technique — simply stir oats and chia seeds into plain whole-fat yogurt and leave overnight at room temperature, and the next morning you've got a nourishing, tangy and delicious base for adding any variation of fruits and natural sweeteners to make a smoothie.

This combination of yogurt, oats, chia seeds, raspberries and bananas makes for a particularly refreshing and substantial breakfast smoothie — so tasty, in fact, that it felt like I was drinking a fresh dessert!

Raspberry-Banana Oat and Chia Seed Smoothie

Recipe by Lisa Turner Published on May 5, 2013 Wholesome, refreshing and delicious breakfast or snack smoothie made with oats, yogurt, raspberries and bananas with a dose of nourishing chia seeds Print this recipe Ingredients: 1/2 cup rolled or steel-cut oats 1 tablespoon chia seeds 1 cup whole-fat yogurt 1 1/2 cups fresh or frozen red raspberries 1/2 banana, chopped 1/2 cup whole milk 1 tablespoon honey 4 ice cubes Instructions: Stir the yogurt into the oats and chia seeds. Let soak overnight at room temperature in a covered non-plastic bowl. In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Add more honey if desired. Makes 6 cups or 3 to 4 servings

Other smoothies you will enjoy:
Oat-Mango Smoothie with Blackberries
Blueberry and Maple Syrup Oat Smoothie
Pomegranate & Blueberry Oat Smoothie
Pink Mango Smoothie - Tinned Tomatoes

Pineapple Upside-Down Pancakes

I love making pancakes for a special weekend breakfast, so I'm always looking for new and creative ideas to liven up the treat. One of these ideas occurred to me when I was looking at my recipe for a pineapple upside-down cake in which butter, brown sugar and rings of fresh sweet pineapple are baked at the bottom of a simple white cake, after which the cake is inverted so that the cooked pineapple sits on top. Well, what could be simpler than pineapple upside-down pancakes, since the pancakes have to be flipped anyways? So this recipe was born, with the fresh rings of pineapple fried in butter and brown sugar until golden-brown and then placed on top of pancakes right before they're flipped. These turned out to be a delicious weekend treat.

Any pancake batter can be used, but I would suggest a thicker batter such as the one I used here to support the pineapple rings. A little almond extract is a wonderful addition to the batter as well.

Pineapple Upside-Down Pancakes

Recipe by Lisa Turner Published on May 3, 2013 "Upside-down" pancakes cooked with a ring of fresh, sweet and tangy pineapple browned in butter and sugar Print this recipe Pancakes: 2/3 cup rolled or steel-cut oats 1/3 cup plain whole fat yogurt 2/3 cup whole milk 4 eggs 1/4 teaspoon almond extract 1 1/3 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon sea salt Pineapple: 1 tablespoon unsalted butter 1/4 cup packed brown sugar 1/2 stick cinnamon (1/4 teaspoon ground cinnamon) 8 fresh pineapple rings Instructions: Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean tea towel and let rest overnight at room temperature. The next morning, beat the milk, eggs and almond extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined. Let stand while you prepare the pineapple. Combine the butter, brown sugar and cinnamon in a large cast-iron or heavy-bottomed non-stick skillet and melt the butter over medium heat. Layer the pineapple rings and cook gently for 4 to 5 minutes a side or until a light golden brown. Remove from heat and transfer the pineapple rings to a plate. Wipe the skillet clean and return to the stove. Heat a few teaspoons of oil in the skillet over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook each pancake for 4 to 5 minutes or until bubbles appear on the surface and the edges are separated from the pan. Top each pancake with a pineapple ring, then flip and cook for another few minutes or until both sides are golden brown. Add more oil to the pan as needed. Serve hot or warm, dressed with whipped cream, maple syrup, fresh sliced cherries, or any combination of the above. Makes 8 pancakes

More recipes you will enjoy:
Pineapple Upside-Down Cake
Oatmeal Apple Pancakes
Strawberry-Rhubarb Cottage Cheese Pancakes

On the top of the reading stack: Chekhov

Audio Accompaniment: silence

No Croutons Required - The Winner for April and the Challenge for May

The theme for April's No Crouton Required Challenge was to come up with a soup or salad featuring Indian spices. Thanks to everyone who contributed their spicy dish. Do check out all of the tempting entries. We do have a winning dish to announce, though as usual, all of the submissions are winners. Congratulations to Preety from Preety's Kitchen, who entered her tempting and nourishing Red Kidney Beans and Corn Salad with Rice.

I am hosting the May 2013 edition of No Croutons Required. This month I am asking for little bites. The theme is appetizer soups or salads. Come up with a soup or salad that would make for a perfect starter to begin a meal. There are no restrictions when it comes to ingredients or cuisine but please ensure your submission is suitable for vegetarians.

All you need to do to participate is come up with your soup or salad, post about it on your blog, mentioning I am the host this month with a link to this announcement, and submit your recipe via the linky tool at the end of this post by the 20th of the month. Note that only one entry per blogger will be accepted. I look forward to your little bites of goodness.