I had a pound of ground beef to use up and my craving hit: I wanted lasagna. I wanted a cheesy piece of lasagna Bolognese with slices of zucchini. I didn’t want to use zucchini as the noodles, they’d be extra texture. I was going to use Mafalda. I like to make lasagna soup using Mafalda so making a pan of lasagna with the smaller noodles would be a fun change. Continue reading
This summer we’ve bought and eaten so much sweet corn and it isn’t even in season yet Up North. Our corn fields are full but the ears aren’t fully ripened. So there’s that to look forward to, of course, but we’ll continue to enjoy corn from other areas of the country in the meantime. With the last 8 ears we bought at the grocery store I wanted to try this charred corn and zucchini salad.
I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.