Spinach Artichoke Lasagna

This is a new recipe to me which I really enjoyed preparing and eating. It was such a gooey, veggie, pasta loving dish! Lots of really good flavors at play here :)

Ingredients:

• 9 lasagna noodles, cooked
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 can veggie stock
• 1 tbsp chopped fresh rosemary
• 1 14-oz can of artichoke hearts, drained
• 1 10-oz package of frozen chopped spinach (thawed and drained)
• 1 jar favorite pasta sauce
• 1/2 c feta crumbles
• 3  c shredded mozzarella

1. Preheat oven to 350.

2. Saute onion and garlic for 5 minutes. Add veggie broth, artichokes, and spinach. Simmer for another 10 minutes.

3. Add red sauce and simmer until warm

4. Splash a bit of sauce in a 9x13 pan, then layer the following: 3 lasagna noodles, 1/3 of the veggie-sauce mixture, 1 c mozzarella cheese. Finish with crumbled feta.


5. Bake covered for 45 minutes. Uncover, bake another 15 minutes. Let stand 15 minutes before serving with your favorite bread or garlic bread.

Bo's Ribs, Mashed Cauliflower, and Creamed Spinach

Bravo! Sunday dinner at its best!

Dry Rub for Ribs

 Ingredients

• 1 T cumin
• 1 T paprika
• 1 T granulated garlic
• 1 T granulated onion
• 1 T chili powder
• 1 T brown sugar
• 2 T kosher salt
• 1 t cayenne pepper
• 1 t black pepper
• 1 t white pepper

Directions

Combine all ingredients in a large bowl and mix well. Pack the dry rub onto a rack of ribs. Store remainder in an air tight container.

Arrange a gas grill in the following manner: Place pre-soaked wood chips in an aluminum pan on direct heat. Put a pan of water on the lowest rack of the grill. Cook the ribs on the top rack over water with the heat between 225-250 for as long as it takes. You can tell the ribs are ready when the meat retracts from the bone ends by 1/2 inch.

Mashed Cauliflower

Ingredients

• 1 large head cauliflower, finely chopped (about 2 pounds)
• 1 cup chicken stock
• 2 tablespoons roasted garlic
• Kosher salt and freshly ground black pepper
• 1/4 cup whole milk
• 1 cup shredded sharp Cheddar
• 1/4 cup reduced fat sour cream
• 2 tablespoons chopped chives

Directions

Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. 

Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives. 

Creamed Spinach

Ingredients

• 1 stick Butter
• 8 Tablespoons Flour
• ½ whole Medium Onion, Finely Diced
• 3 cloves Garlic, Finely Minced
• 2 cups Milk
• Salt And Pepper, to taste
• 1 pinch Ground Nutmeg
• 3 Tablespoons Butter
• 24 ounces, weight Baby Spinach

Directions

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.




To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.