New food taste!

We still haven't gotten enough time to put in all of the tastes from beer and wine since the start of the year, but we do have a new recent food taste!  Our garden is essentially gone - the plan is to replace it with some raised beds, but we haven't finished those yet.  To make up for our lack of our own fresh veggies, we decided to get a farm share from Glade Road Growing.  We had always bought a lot of veggies from them at the Blacksburg Farmer's Market so it seemed a no brainer.  We get a weekly bag of veggies fresh from the farm for what feels like almost nothing!

We just got our first bag this week - it was filled with a huge bunch of spinach, leeks, broccoli, and some dill.

We were looking for a fun recipe to use some of the veggies this week with.  We decided to modify a recipe from Jamie Oliver, Leek Lasagne.  Below is the recipe as we modified it - note this makes 2 9" by 9" pans of lasagne and according to the original recipe, one serving is one sixth of the two pans - that's a LOT!

1282. Leek and sausage lasagne
      
      
      
      
      
      
      

• 4 leeks, thinly sliced
• 2 red onions, thinly sliced
• 200 g spinach, washed and chopped
• 440 g mild italian sausage
• 350 g good-quality ricotta
• 1 litre base tomato sauce
• 1 packet lasagne sheets, wholewheat if you can find them
• 125 g mozzarella ball
• 75 g fresh Parmesan, grated

Cook the sausage, remove it from the pan, then drain any excess grease.   Add a small bit of olive oil to the pan and slowly sweat the onions and leeks for about 10 minutes.  Add the chopped spinach and heat it until it's slightly wilted.  Remove from heat and let it cool a little bit.  Preheat your oven at 350F. Mix the ricotta and sausage back into the vegetables.  Spoon ~1/4 of the tomato sauce into the bottom of the two 9" x 9" pans.  Add a layer of noodles, then a layer of the veggie/sausage mixture, more sauce, another noodle layer, the last of the filling, sauce, another noodle layer, and top with more sauce. Grate the mozzarella and Parmesan over the top.  Place the two pans on a large flat pan, and bake for about 35 minutes or until the cheese is just browned over the top.  

1283. 2007 - Viña Siegel - Merlot - Crucero Reserva - we had this with dinner and it went fabulously with the lasagne.