These Lasagna Roll-Ups Make For A Very Inviting Dinner Presentation

Fall has been a very busy time for me, getting over a bout of Covid, out-of-town family and friends visiting, organizing the harvest and harvest lunch, prepping the garden before winter, and ushering in all the things I love about fall. One of those things is exploring new recipes with pumpkin.

You might say I have “pumpkinmania.” I love cooking and baking with pumpkin because it has such a versatile savory to sweet span for recipes. Each year there seems to be more and more innovative ways to use pumpkin in recipes for its luscious fall flavor and smooth texture. In the next couple of weeks, I am going to share with you a series of pumpkin recipes, that I know you will want to try too.

The first one is Pumpkin-Spinach Lasagna Roll-Ups. I consider this elegant recipe worthy for a special occasion dinner. In fact, I served it for my visiting sister-in-law’s birthday celebration. It has a sauce on the bottom of your baking pan, and one on the top, covering your filled roll ups.

I love recipes that take you “out of the box” in your thinking and put a twist on something classic, in this case, classic lasagna. This recipe has several steps, as in lasagna, so make it easy on yourself by making it ahead of time, and even freezing it until you need it. Thaw it out before baking, and pop it in the oven to bake.

This recipe calls for making the roll-ups in a cast iron skillet or oven-safe skillet and baking it immediately. Because I knew I wanted to freeze the roll-ups, I made it in a rectangular baking dish, froze it for later (leaving out the last step of sprinkling grated mozzarella over the top until the day of baking) and then baked it following the recipe directions.

First Row of Spinach-Lasagna Roll-Ups In The Baking Pan

Pumpkin-Spinach Lasagna Roll-Ups

By Inés Anguiano Featured in Bon Appétit, September 2024

Noodles and Filling:

1 lb. dried lasagna noodles

1-1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2 large eggs

8 oz. fresh ricotta (about 1 cup)

1 oz. Parmesan, finely grated (about 1/2 cup)

1 cup finely chopped baby spinach (about 2.5 ounces)

1 tsp. freshly ground pepper

1 tsp. garlic powder

Sauce and Assembly:

1 Tbsp. plus 1-1/2 tsp. extra virgin olive oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. finely chopped thyme, plus leaves for serving

1-15 oz. can unsweetened pumpkin purée (such as Libby’s)

1 cup heavy cream

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. dried oregano

1/2 tsp. freshly ground nutmeg

1 tsp. freshly ground pepper, plus more

2 oz. Parmesan, finely grated (about 1 cup)

4 oz. low-moisture mozzarella coarsely grated (about 1 cup)

Noodles and Filling Directions:

Place a rack in the middle of the oven; preheat to 375 F. degrees. Cook lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.

Mix eggs. ricotta, Parmesan, spinach, pepper, garlic powder, and remaining 1-1/2 tsp Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set aside.

Sauce and Assembly Directions:

Heat oil in a large cast-iron or oven proof stainless-steel skillet on medium. Add shallots and cook, stirring often, until softened and translucent, about 5 minutes. Add garlic and 2 Tbsp. thyme and cook, stirring often, until fragrant, about 1 minute. Add pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add cream, salt, oregano, nutmeg, 1 tsp. pepper, and 1 cup water and stir until smooth. Add Parmesan and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1-1/2 cups to a small bowl; set aside.

Leave remaining sauce in skillet, if using the cast-iron bake immediately method. If using the bake later method, pour the remaining sauce into the bottom of your baking dish.

Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in your cast-iron pan or baking dish. For the cast-iron method, start from the center and working in a circle toward edges to create a spiral. For the baking dish method, arramge roll-ups in neat rows.

Top pan or dish with reserved sauce; scatter mozzarella over. Bake until cheese is deep golden brown, 33-38 minutes, and roll-ups are heated thoroughly. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve. Recipe makes 4-6 servings (I think it makes 8 servings). Enjoy!

Roll-Ups with Added Top Sauce Ready for the Freezer

Old World Window Mirror Perfect for a Covered Outdoor Patio

“MON PETIT CHOU” CORNER

Old World Window Mirror for sale, $125.00. The frame is sandblasted. Adds a dash of interest for a covered outdoor area. Could be stained or painted to suit your style and décor. If interested, please email or call Bonnie at (760) 402-7600.

Bon Appétit et Bon Weekend…Bonnie

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie

Dreamy Dining Room

My husband and I rented a beautiful two bedroom apartment in the historic center of Uzès, South France. This apartment is within walking distance of everything, so convenient, so relaxing, and so inviting. If you ever get a chance to visit this charming town, plan on staying a few days.

We found this stunning apartment on AirBnB, called C’est la Vie, managed by Dominique and Christophe Cachat. She is American, and he is French. Dominique loves remodel, decorating projects, brocante finds, and it shows. They offer a number of properties to rent in the area which can accommodate a number of guests. Their website is www.uzesvacationrentals.com

Dreamy Kitchen

The kitchen all on one side, and all in white, has everything, even a dishwasher. I must admit we ate out most evenings, at wonderful tiny restaurants, some which were recommended, and some we stumbled across.

Wednesdays and Saturdays are market days in Uzès. We went to the Wednesday morning market which is bustling, located in the town center under beautiful canopy trees called Place aux Herbs. We had fun browsing, and bought some beautiful vibrant red-ribbed tomatoes, olive oil, black olives, Camargue (the wild marshland natural region south of Arles) honey, and more. From the cheesemongers we bought fresh goat cheese medallions and aged Tomme sheep cheese.

Rainbow Swiss Chard at Uzès Wednesday Market

Engaging in conversation with the chatty sheep cheesemonger, Monsieur Cheesemonger gave us this tub of his whipped sheep ricotta cheese as a gift. He wanted us to try it. He suggested it could go with sweet or savory. He said, “Have it for breakfast with fruit and honey, or in the evening with olive oil and herbs on a baguette.” Wow!

A Gift of Whipped Sheep Ricotta Cheese

I thought for a while, what could I make with this whipped sheep ricotta as a dinner. What came to me was a pasta dish inspired by Half Baked Harvest One Pot Recipes, a sort of loose combination of these two recipes,

One Pot Spinach and Sun-Dried Tomato Burrata Pasta and One Pot Sun-Dried Tomato Pasta with Whipped Ricotta. I had mades these recipes before, and was inspired to do something similar with the ingredients I had. I didn’t have sun-dried tomatoes, but I had wonderful fresh market tomatoes.

Fresh Spinach Washed, Dried and Cut Up

I prepared the lovely fresh spinach, rinsing, drying, and cutting it up. I added a little Basil Olive Oil to a large pot, and began warming it.

Finely chopped a shallot and sauteed it in the pan. I then added my beautiful market tomatoes ( I wished I had bought more), a couple of tablespoons of rich tomato paste, a tablespoon of balsamic vinegar, chopped black olives, sea salt, and freshly ground pepper. The tomatoes began to break down, and a nice sauce started.

Making Tomato Sauce with Black Olives

When I felt the tomato sauce was ready for the last ingredients, I added 8 ounces of shelled dry pasta, all of the spinach, and about 4 cups of water to the same pot, gently stirring on a medium low heat.

Adding Pasta, Water, and Spinach to the Sauce

Ten minutes or so later, the pasta had absorbed all of the water, and also the beautiful tomato sauce. It was a nice, creamy texture. Since I thought this sheep ricotta cheese was so fresh, and so special, I used it as a topping on the pasta, being very generous with a big dollop, rather than mixing it in with the tomato pasta. I think that was a good idea, because I didn’t want to take away the fresh flavors of the sauce.

One Pot Tomato Pasta with Spinach and Whipped Sheep Ricotta

We had a baguette to serve with our pasta dish, so one could also put the whipped ricotta on the baguette too. My one pot pasta dish turned out beautifully. It was a wonderful relaxing evening in with a delicious dinner and a nice bottle of wine.

I didn’t even mention the wine. Since we are winemakers, we always like to explore the wines of the area when we travel. The wine in this area is very, very good, and quite reasonable. Many of these wines are made with the Syrah, Grenache, Mourvèdre grape varietals. We befriended the local savvy wine merchant, who suggested a few local bottles for us to try. Chin! Chin!

à Table, Chin Chin, et Bon Appétit!

Not to forget dessert. The French really have some amazing desserts and pastries to tempt you. Earlier in the day, we stopped at our favorite boulangeries/pâtisserie and picked up a Lemon Meringue Tart for dessert. Heaven. I hope you enjoyed, Dreamy Dinner Chez Nous!

Splitting a Lemon Meringue Tart for Dessert

Bon Appétit et Bon Weekend…Bonnie

Adapted from Simple Pasta by Odette Williams

Chopped Salad Pasta is a wonderful recipe that is so versatile. It is virtually an antipasto pasta salad with complementary flavors of salami, chickpeas, fontina cheese, pepperoncini with a nice foundational vinaigrette dressing. I first saw this recipe in the Wall Street Journal, which was lovingly adapted from Simple Pasta by Odette Williams. The beauty of this recipe is you can easily substitute various ingredients to suit your taste and what might be in your pantry. For instance, you can swap out salami for tuna packed in oil, or add marinated quartered artichokes instead of pepperoncini, or substitute toasted pine nuts for the fontina cheese. Make it your salad for your taste!

Chopped Salad Pasta

Makes 4 servings

30 minutes Time

Ingredients:

• 2 tablespoons finely diced red onion

• 2 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 10 ounces dried ditalini or other small pasta, like macaroni or small conchiglie

• A splash of extra-virgin olive oil, plus ½ cup

• Two (15-ounce) cans chickpeas, drained and rinsed

• 4 ounces salami, cut into matchsticks

• ⅔ cup coarsely chopped pepperoncini

• 6 ounces fontina, cut into ¼-inch cubes

• 2 cups coarsely chopped radicchio or arugula

• ½ cup finely chopped flat-leaf parsley

• 1 tablespoon honey

• 1 teaspoon whole-grain mustard

• 8 sprigs thyme, stemmed

• ¾ teaspoon kosher salt

• Freshly ground black pepper

Directions:

1. In a small bowl, combine onions, vinegar and lemon juice, and let marinate while you cook pasta.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain pasta in a colander, place in a large bowl and add a splash of olive oil to stop it from sticking together.

3. Add chickpeas, salami, pepperoncini, fontina, radicchio and parsley to pasta, and toss to combine.

4. Whisk ½ cup olive oil, honey, mustard, thyme and salt into onion-vinegar mixture and season with pepper. Pour over pasta and toss to combine.

5. Serve pasta on a platter and season with some cranks of pepper.

Recipe Note: This recipe states it makes 4 servings, but I found it made more. I think it helps to chill the recipe ahead a few hours to let all of the beautiful flavors meld, and then bring it up to room temperature before serving.

Related Past Posts:

Roasted Butternut Squash Salad
Perfect Holiday Salad

Bon Appétit et Bon Weekend…Bonnie

Heirloom Tomatoes Grown in a Past Summer

I’ve written a lot about tomatoes in the past, grown a lot of tomatoes, and certainly cooked and eaten a lot of tomatoes. Tomatoes are a summer reward to all. In the past, I’ve picked up my favorite tomato seedlings such as Celebrity, Early Girl, Sungold, Black Krim, and Cherokee Purple. I planted them in my prepared garden in April, and lovingly maintained them from spring into summer harvest. At some point, these tomato plants grow and grow and become unruly. The ripe tomatoes are wonderful, yet the garden seems to have gotten out of hand.

This year I decided to intentionally contain my tomatoes and grew them in a different way, mainly in containers. The various seed catalogs have tomato selections for everyone’s taste, literally.

Please remember determinate tomatoes reach their full maturity quickly and set all of their fruit at one time. Most tomato plants suitable for containers are determinate. Indeterminate tomato plants are vining, need pruning at times, have an extended length of growing season, and continue to produce fruit throughout the season.

New Tomato Varieties I Am Growing This Year:

1) Shady Lady. This is a determinate hybrid tomato that needs no staking. I really like that idea. It is deep red in color, with heavy foliage, and great flavor. It is known in California as a top performer in tomato fields. I first heard about this Shady Lady tomato from Georgeanne Brennan, when I took her weekend Provence class at her home and garden outside of Davis, California. I don’t think she is hosting her cooking class anymore. She raved about this tomato, how many plants she grew, and how she shared them exclusively with her chef friend for his kitchen. This is the year to try Shady Lady. Readily available online.

2) Tasmanian Chocolate. Renee’s Garden Seeds. Heirloom container tomatoes with short vines that offer abundant mahogany-red tomatoes with rich, delicious, well-balanced flavor.

3) Cherry Falls. John Scheepers Kitchen Garden Seeds. Beautiful tomato plant with oodles of cascading cherry tomatoes.

4) Husky Cherry Red. Home Depot. I picked this up on whim because it is very suitable for containers.

Starting Seeds Indoors

I started these seeds in a seed tray and with seed starting mix from Grangetto’s I have had for a couple of years stored away. The seed warming mat really works and helps seeds germinate quickly. You can find all kinds of seed warming mats online. I poked a small indention into each soil-filled cell with a chopstick. Seeds are tiny. Keeping your soil moist with a spray water bottle is critical. I placed my sowed seeds and mat on top of my dryer in my laundry room where there is a skylight and under the counter lighting, also critical for germinating your precious seeds.

I am experimenting and starting more seeds other than tomatoes, such as different basils, heirloom Italian eggplant, different lettuces, kale, and more. Another honorable mention is Fino Verde Little-Leaved Basil offered at John Scheepers Kitchen Garden Seeds, that is applauded by chefs, for the tiny size of leaf, depth of flavor, and rich color.

Please share if you are growing flowers and vegetables from seed for your garden and potager! I would love to hear about your seed adventures!

Related Past Tomato Blog Posts

Bon Appétit et Bon Weekend….Bonnie

Butternut Squash from the Garden

When I was looking through recipes around Thanksgiving I happened up this recipe, Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans. This has been a favorite of mine from the December 2003 Oprah magazine. Somehow I had forgotten about it.

I still have home-grown butternut squash from the garden, and on a recent trip to an Italian specialty store, I picked up a pound of Carnaroli rice, considered the best risotto rice overall for making the creamiest risotto due to its very high starch content. Carnaroli rice is available on Amazon, specialty food stores, and gourmet food websites. This recipe calls for arborio rice which is a more common available rice for making risotto.

Home-grown butternut squash, fresh sage leaves, and a new box of Carnaroli rice said it was meant to be.

This is a delightful recipe full of flavor, depth, and texture with soft golden butternut squash, sweet Gorgonzola, and crunchy toasted pecans for crunch. Chef Rori Trovato recommends serving this risotto with a California Zinfandel or Central Coast Syrah. She also provides below simple interesting variations on this recipe. Enjoy!

Sauté the Rice and Butternut Squash Together

Risotto with Butternut Squash, Gorgonzola, and Toasted Pecans

Lovingly Adapted from Chef Rori Trovato

Oprah Magazine, December 2003

Ingredients

1. 4 cups low-sodium chicken or vegetable stock

2. 2 tablespoons extra-virgin olive oil

3. 1/2 small onion , finely chopped

4. 1 cup arborio rice

5. 2 cloves small garlic , finely chopped

6. 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes

7. 8 large sage leaves , chopped

8. 2 tablespoons butter

9. 2 teaspoons salt

10. Freshly ground pepper

11. 1/3 cup crumbled Gorgonzola

12. 1/4 cup chopped toasted pecans

Directions

In a saucepan, bring the stock to a boil. Then reduce heat to low.

In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the rice; stir until well coated, about 1 minute. Add the garlic and squash and continue to stir another 30 seconds. Lower the heat to medium and add 1/2 cup hot stock. With a wooden spoon, stir until the liquid is absorbed but the rice isn't sticking to the pan. Continue adding 1/2 cup stock and stirring until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender. Recipe Note: I was taught to stir your risotto in a clockwise direction, the whole time, for waking up the starch and in turn creaminess in your rice kernels. I also used 1 teaspoon of salt rather than two.

Remove from heat; add the sage, butter, and salt. Season with pepper. Stir to combine. Place risotto in a serving bowl and top with Gorgonzola and pecans. Makes 4 servings.

Recommended variations

• Cranberry Risotto: Add 1/2 cup dried cranberries with the garlic and squash.

• Barley Risotto: Substitute one cup barley for the arborio rice and use one additional cup of stock. Barley has a nuttier taste and a less creamy texture than rice.

• Indian-Spiced Risotto with Shrimp: Omit the squash and add one teaspoon cumin, 2 teaspoons curry powder, and 1/4 teaspoon red pepper flakes. When the rice is about two-thirds done, add 1 1/2 pounds medium-size peeled and deveined shrimp. Continue cooking until the rice and shrimp are cooked through. Finally, substitute 2 tablespoons chopped cilantro for the sage, omit the Gorgonzola, and increase the amount of butter to 4 tablespoons.

Elegant Risotto with Butternut Squash

Please share if you have a favorite risotto recipe you like to make.

Bon Appétit et Bon Weekend….Bonnie

Melissa Clark’s Grilled Vegetables with Burrata Recipe

Are you “knee deep” in zucchini from your garden about now, and have exhausted your zucchini recipes? Melissa Clark’s Sweet and Spicy Grilled Vegetables with Burrata featured last May in The New York Times, might be a delicious solution. The beauty of this recipe is you can use just about any seasonal vegetable you like. Fresh green zucchini and yellow crookneck zucchini sliced diagonally is an excellent choice, as well as fresh asparagus, carrots, cherry tomatoes, and eggplant. Recipe Note: If using a dense vegetable such as carrots or corn, be prepared to grill them longer than your other softer vegetables. I chose to leave out the corn on the cob, mushrooms, and red peppers, and made my own medley of seasonal vegetables on hand.

What makes this recipe extra fabulous is not only all the lightly grilled fresh vegetables, but the “Sweet and Spicy Sauce.” Looking at the sauce ingredients you might think, wow, this is a potent sauce with chopped raisins, honey, apple cider, fish sauce, and red pepper flakes. The beauty of this sauce is that it really cuts the vegetables, and really adds a nice acidic accent and brightness to your vegetables. The complementary cheese on the side, also cuts the spicy sauce well. I have made this recipe using burrata and also mozzarella. Both worked equally well with the grilled vegetables. Enjoy!

Sweet and Spicy Grilled Vegetables with Burrata

Lovingly Adapted from Melissa Clark, The New York Times

Makes 6-8 Servings

Sauce Ingredients:

1/4 cup chopped raisins, preferably golden, or substitute dried apricots

2/3 cup white wine vinegar or cider vinegar (I prefer a combination of both)

2 tablespoons honey, plus more to taste

1 tablespoon fish sauce or colatura (optional)

1/4 teaspoon red pepper flakes

Pinch of fine sea salt

For The Vegetables (Use Any Or All):

Extra virgin olive oil

2 to 3 bell peppers, quartered, stems, and seeds removed

1 to 2 zucchini or crookneck yellow squash sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, washed, dried, trimmed and halved, or quartered.

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes preferably still on the vine, ( I put the tomatoes on a wooden skewer).

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Directions:

1) Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red pepper flakes, and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator).

2) Prepare the vegetables. Lightly brush olive oil on boths sides of sliced and other vegetables. Have a serving platter ready.

3) Grill the vegetables directly on the grate of the grill, in batches if necessary, and turning them as needed. Move them around the grates so they cook evenly. Cook until lightly charred, watching them carefully, 5 to 12 minutes or more depending on what vegetables you use. If necessary, use a grilling basket for the asparagus and mushrooms. Cherry tomatoes grill 1 to 2 minutes, and will start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

4) Add the the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt, pepper, and scatter the herbs generously on top. Serve the extra sauce on the side, and the bread for making crostini with some of the vegetables.

Bon Appétit et Bon Weekend…..Bonnie

Garden Sorrel in My Potager

Sandwiched between my sage plant on the left and flourishing fava beans on the right is my bright green perennial sorrel plant in my potager. Sorrel is an herb that adds lemony flavor to salads, soups, and sauces. There are two types of sorrel: garden sorrel, Rumex acetosa, which I grow, and French sorrel, Rumex scutatus (or buckler sorrel). The two types are very different in appearance, but similar in flavor. Garden sorrel has large sword-like leaves and French sorrel has leaves almost shaped like that of an oak leaf and only reaches about 6'“ in height. If you have the room, try growing a patch in your garden. You can find sorrel in some specialty grocery stores and markets in the spring, but if you grow it in your garden in Southern California, it will thrive year-round.

Patricia Wells 1996 Cookbook with Sorrel Soup Recipe

Sorrel is such a sensational flavor, but there are two things to be aware of. When you cook, steam, or sauté sorrel leaves, it is like spinach, in that a huge amount of fresh leaves becomes a small wilted amount—so you need to use more initially than you might realize. Sorrel leaves when fresh are a bright happy green color, but can turn a sort of muddy green darker color when heated.

Patricia Wells has a great sorrel soup recipe below, where she shares a secret for retaining bright green sorrel color, from her friend, Chef Dieter Müller. Blend your pureed sorrel with room temperature butter first, and add it to the soup at the end of your cooking time. The soup retains its desirable green color. This elegant soup can be served hot or cold, and can be made with fresh watercress leaves as a nice substitute.

Amazing Sorrel Soup

Lovingly Adapted from Patricia Wells at Home in Provence

Ingredients:

3 ounces (90 grams) fresh sorrel leaves, stemmed, thoroughly washed, and dried

3 Tablespoons unsalted butter, at room temperature

2 Tablespoons extra-virgin olive oil

1/2 small onion, peeled and sliced into thin rounds

6 ounces (180 grams) starchy potatoes, peeled and diced

1 quart homemade Chicken or Vegetable Stock, or store bought

1 cup heavy cream

Sea salt and freshly ground white pepper to taste.

Directions:

1) In a food processor, puree the sorrel, pulsing on and off for 30 to 45 seconds. Add the butter and puree. Transfer to a small bowl, cover, and set aside in a cool area of the kitchen. Do not refrigerate, or the sorrel butter is likely to be too cold to add to the soup at the end.

2) In a large saucepan, heat the oil until it is hot but not smoking. Add the onion and sweat them over low heat until soft, 3 to 4 minutes. Add the potatoes and cook over low heat until golden, 10 to 15 minutes. Remember not to cook over too high a heat, or they will burn instead of coloring a beautiful golden brown.

3) Add the stock and simmer for about 20 minutes or until the potatoes are fully cooked. Stir in the heavy cream. Using an immersion mixer, puree the soup directly in the stock pot. A food processor can also be used. Return the soup to the stockpot if using a food processor. The potatoes will give thickness and body to the soup without detracting from the sorrel. Taste for seasoning. Just before serving, whisk the sorrel butter into the hot soup, taking care to mix thoroughly and quickly. Makes 4-6 servings.

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