The Red Teapot

Vegetable Lasagna

INGREDIENTS

7 oz pack goat cheese
1/3 cup pitted black olives, chopped
1 Tbsp fresh thyme (or 1 tsp dry), chopped
1/2 Tbsp fresh basil (or ½ tsp dry)
1/2 Tbsp fresh oregano (or ½ tsp dry)
2 tsp garlic, minced
Salt and pepper to taste
4 cups prepared pasta sauce (your choice)
1 lb whole-wheat lasagna, cooked according to package directions
Freshly ground black pepper
2 small zucchinis, diced
2 small summer squash, diced
3/4 cup roasted red pepper, diced
1/4 cup Parmesan cheese, grated

PROCEDURES:
Pre-heat oven to 375ºF.
1.MIX goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
2.SPREAD 1 cup pasta sauce on bottom of a 9” x 13” baking dish.
3.ADD a layer of cooked lasagna and season with black pepper.
4.ADD a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
5.REPEAT layers, finishing with pasta and sauce.
6.SPRINKLE Parmesan cheese on top. Cover with foil and bake for 40 minutes, until internal temperature reaches 165 ºF.
7.UNCOVER and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.

Gulf Shrimp Spring Rolls

Ingredients

1 lb Gulf shrimp medium, peeled and deveined
14 tsp. Cornstarch
8 tbsp Soy sauce
8 tbsp Canola oil
1 cup Green onion chopped
2/3 cup Carrot grated
3 cup Cabbage chopped
1 Sprouts chopped
2 tsp Ginger root fresh, grated
12 Egg roll wrappers
Sweet and sour sauce (optional)

Directions

Cut raw shrimp into small pieces.
In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add shrimp. Mix well and set aside.
In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool.
When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling.
Deep fry in 3" of 375ºF oil until golden brown; drain on paper towels. Serve with sweet and sour sauce.

Beef Satay

Ingredients

2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced
Special equipment: 24 bamboo skewers, soaked in water 20 minutes