Environmental Stewardship

• 1/2 to 1 red bell pepper, chopped
• 1 bunch fresh asparagus cut in 1 inch pieces
• organic mix of greens - spinach, arugula, etc. (I use Organic Girl 50/50 mix)
• 2 cups cooked brown rice - (I use Riceland long grain brown rice.  It's grown in the USA)
• spices: cumin, sage, thyme, rosemary, umami (optional), salt a pepper

Sautee the bell pepper and asparagus in a tall-sided skillet until they just begin to soften - use Pam or olive oil and sprinkle with all of the spices except the pepper (about 1/4 tsp. of each)

When the bell pepper and asparagus begin to soften, add the greens so that they fill the pan to the top.  Cover and let cook until they begin to wilt down.  Stir all the vegetables together and let cook until the greens wilt down to about half the volume.

Stir in the cooked brown rice and pepper and stir all ingredients until the rice is heated through.  Taste for seasoning as you do this in case you need to add anything.....

This makes a delicious, hardy, and nutritious meal.

• 1 15 oz container part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 6 tbs butter, divided
• 1 small onion or shallot, finely diced
• 1 8 oz pkg cremini or baby bella mushrooms, sliced
• 1 10 oz box frozen chopped spinach, thawed and squeezed dry
• 1 garlic clove, chopped
• ¼ cup flour
• 2 ½ cups skim milk
• 1 ts salt
• ½ ts pepper
• 4 oz no-boil lasagna noodles, each sheet broken in thirds
• ¼ c shredded parmesan cheese

Heat oven to 375.  In medium bowl, mix ricotta and 1 ½ cups mozzarella; set aside.  In 4 qt oven-proof Dutch oven or large pot, melt 2 tbs butter over medium heat.  Add onions and mushrooms and saute until lightly browned, about 10 min.  Add spinach and garlic and continue cooking until the liquid from the spinach is absorbed, about 3 min.  Remove spinach mixture to medium bowl.  Wipe out the pot.  Melt remaining butter in the pot over medium high heat.  Whisk in flour.  Add the milk and continue to whisk until thickened.  Season with salt + pepper and remove from heat.  Transfer ½ the sauce to a medium bowl.

To assemble lasagna, top the sauce in the pot with 1/3 of the lasagna noodles.  Top with half the ricotta mixture.  Top with half the spinach mixture.  Pour ½ cup reserved sauce over spinach mixture.  Top with another 1/3 of the lasagna noodles.  Top with remaining ricotta mixture, then remaining spinach mixture.  Top with remaining lasagna noodles, then top with remaining sauce.   Sprinkle remaining mozzarella and parmesan on top.

Cover and bake 15 minutes.  Uncover and bake 10-15 min longer until lasagna is lightly browned and bubbly.

• 8 oz penne
• 1 tbs olive oil
• ½ ts dried oregano
• 2 medium zucchini, halved lengthwise and sliced
• 2 garlic cloves, peeled, crushed
• ¾ c chicken broth
• ½ ts grated lemon zest
• ½ tbs lemon juice
• ¼ ts black pepper
• 2/3 cup feta

Cook pasta according to package directions.   While the pasta cooks, heat oil in large skillet over medium high heat.  Add oregano, zucchini, and garlic; saute 3 min.   Stir in the broth, lemon zest, juice and pepper.  Add cooked pasta and cheese; toss well.  Serve immediately.

Serves 4