Zucchini Noodle Lasagna with Oyster Mushrooms, Basil & Swiss Chard

Let’s be honest: food is contentious. It is personal, it is cultural, it is political, it is emotional. 

We all have a diet (a general, baseline set of foods we do and don’t eat); we go on diets; and we can be very convicted about what foods we believe should or shouldn’t be included in a healthy diet. 

Some people are purists. Give them a pizza made with a cauliflower crust and they’re like, EXCUSE ME THAT IS NOT PIZZA. Which is a fair stance to take. Some people are open to culinary interpretation, playing with new ways of iterating classics. Oftentimes, substitutions are made to accommodate dietary preferences or restrictions, which is how I came to use a lot of the ingredients I do (especially in sweets :). 

So, zucchini noodle lasagna. Arguably not lasagna. But maybe it is lasagna! Call it whatever you want. Ultimately, it is freakin’ delicious (I made it four times before I finally dedicated time and effort to photographing it to share with you all) and—yes, I am going to go there—much healthier for you than traditional lasagna.

Modern nutritional science has evolved enough at this point to recognize that refined, white flour is not good for us. Yes, it makes dough light and elastic and taste divine. But it is massively inflammatory and our bodies do not like it, especially in excess. 

Do I eat white flour? Yes. In fancy croissants and sourdough pizza, mostly. Am I conscious about the amount and quality of white flour I consume? I try to be.

We have to pick our battles. If we value health and value pleasure, both of which I believe are absolutely vital to life, we need to determine what percentage of each feels like balance for us and we must, at times, make some adjustments to keep those scales aligned. I bake cookies with whole grain flour and turn cauliflower into rice in service of health.

That being said, zucchini is a fantastic substitute for white flour in the form of pasta. Is it the exact same thing? No. Will it satiate the cravings steeped in familial memory of your Italian grandmother? Probably not. Is it still delicious and WAY healthier for you? Yes, 100%. 

Funnily enough, my inspiration for this lasagna came not from wanting to have lasagna sans flour, but from an approach to food that I developed during the two weeks last year that I was hardcore Keto (…just to see what it would be like). A diet centered around foods with a high percentage of fat, Keto suddenly thrust a number of ingredients that were atypical for me into a primary position in my life—cheese among them. I ditched the diet pretty quickly (not because I didn’t feel good on it, but because I was bored AF with such a limited palette to choose from—especially as someone who doesn’t eat meat), but some of its key ingredients and general approach to macronutrients stuck. And so, this lasagna was born.

We can sit here and categorize this zucchini noodle lasagna however much we want: Keto, paleo, vegetarian, low-carb, gluten-free, grain-free, sugar-free (…and yes it is all of those things). We can debate about whether or not it’s actually lasagna. At the end of the day, it’s real food—90% or so from the earth—with diverse and dense nutrients and amazing flavor. 

Food politics and preferences aside, my hope is that you will love the taste and the experience of eating it as much as your body will feel nourished from it afterwards. <3

Zucchini Noodle Lasagna with Oyster Mushrooms, Basil & Swiss Chard
Serves 3-4

Ingredients
1 large or 2 medium zucchini
1/2 tablespoon sea salt (to be drawn from at various points)
1 tablespoon ghee or avocado oil
1.5 ounces oyster mushrooms (basically two large handfuls)
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
1 bunch Swiss chard, de-stemmed, rinsed and torn into 2”-ish pieces (okay to leave it a bit wet)
1 (28-ounce) can crushed tomatoes (organic if possible - tomatoes are heavily sprayed with pesticides)
1/4 cup tomato paste (same as above)
1 tablespoon balsamic vinegar
3 sprigs basil, leaves removed from stems
2 (8-ounce) fresh mozzarella balls, torn into thin pieces

Also:
4-5 sheets paper towels
Mesh strainer
A loaf pan
Tongs - helpful, but not essential

Directions
1. Preheat the oven to 400°F.
2. Cut the knob off the end of the zucchini. With a very sharp knife or a mandolin slicer, slice the zucchini lengthwise into 1/4” thick strips. Lay the strips flat on a few paper towels (I lay the towels on a large cutting board) without overlapping and sprinkle generously with salt. (The salt draws out the water in the zucchini, which will make it less soggy when it bakes.) Set aside.
3. In a large skillet over medium high heat, warm the ghee or avocado oil until it sizzles when sprinkled with water. Add oyster mushrooms and a generous pinch of salt. Toss the mushrooms (with tongs if you have them!) until they’re well coated in the oil. Spread them out so as much of their surface area is in contact with the pan as possible and let sit, undisturbed, for a few minutes until golden. Flip and cook the other sides. When they’re nice and golden all around, transfer to a plate and set aside.
4. Reduce the heat to low and add the teaspoon of olive oil, followed by the minced garlic. Sauté garlic until browning, about one minute. Add chard and a generous pinch of salt. Sauté until wilted, about three minutes. You may need to cook it in batches depending on the size of your pan. When wilted, transfer to a plate and set aside.
5. Pour the crushed tomatoes into a mesh strainer and strain out most of the excess liquid. Transfer to a mixing bowl, add balsamic vinegar, tomato paste and 1/4 teaspoon salt, and stir to combine.
6. Return to your zucchini noodles. Using a paper towel, dab off any moisture that has beaded out of the zucchini until it looks relatively dry.
7. Assembly time! Spread a thin base layer of the crushed tomato mixture on the bottom of the loaf pan. Cover the surface area on top of the sauce with rows of zucchini (you will need to cut the strips into various lengths to make this work). Layer on chard, mushrooms, whole basil leaves, sauce and mozzarella, followed by the next layer of zucchini noodles and all the fillings again. (I like to put the mozzarella next to the zucchini because it acts kind of like glue, but you can layer them in whatever order you like!). Finish off with a layer of zucchini, followed by sauce and mozzarella.
8. Bake until bubbling and the cheese on top is golden, about 30 minutes. Enjoy!

Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing

Yikes, September! I'm squeezing in this summery salad as the darkness is setting upon our days a little earlier and the evenings are marked with the beginnings of chill. Hopefully you still have peaches at your farmers market or local grocer! (In California, we're spoiled.)

This is a truly simple salad that presents itself as fancy AF. The sweet-tang of the pickled peaches plays well off the creaminess of the burrata, crunch of the pepitas and brightness of the sprouts and herb-y dressing.

The dressing, made creamy thanks to the small yet mighty hemp seeds, is packed with essential omega-3 and omega-6 fatty acids AND contributes complete protein to the dish! Hemp seeds are actually a nutritionally amazing food, y'all. Peaches can be pickled a couple days in advance. Enjoy!

Pickled Peach, Burrata & Pea Shoot Salad with Creamy Basil Hemp Dressing
Serves four

Ingredients
Pickled Peaches
1 large yellow peach, slightly firm, sliced into 12 wedges
1 cup apple cider vinegar
1/3 cup raw honey
1/2 Tbsp. Kosher salt
1 bay leaf
1 cinnamon stick
5 whole cloves
16oz Mason jar and lid, preferably with a wide mouth

Creamy Basil Hemp Dressing
1/2 cup hemp seeds
6 large basil leaves
2 Tbsp. lemon juice
1/2 Tbsp. cold-pressed olive oil
1/2 Tbsp. apple cider vinegar
1 giant pinch salt

Toasted Pepitas (Pumpkin Seeds)
1/4 cup raw pepitas

Salad
1 container pea shoots
2 burrata balls
12 slices pickled peaches (recipe above)
Creamy Basil Hemp Dressing (recipe above)
Salt & pepper, to serve

Directions
1. Make the pickled peaches: In a small pot, combine all the pickled peach ingredients except the peaches. Bring to a boil, reduce to a simmer and stir occasionally until the honey and salt are fully dissolved. Let cool 10 minutes. While the brine is cooling, squeeze the peach wedges in the Mason jar. Pour the brine over the peaches, cover, and let stand at least 20 minutes.*
2. Make the dressing: In a high speed blender, pour 1/2 cup of filtered water and add all the dressing ingredients. Start blending on low, increase to high and blend until all the ingredients have become emulsified and smooth. Taste; add salt if necessary.
3. Toast the pepitas: In a dry frying pan (i.e., without oil), toast the pepitas over medium heat for about 5 minutes, flipping occasionally via shaking the pan. Pull from the heat as soon as they become aromatic and start to make intermittent popping sounds. Transfer to a plate to cool.
3. Assemble the salad: Layer handfuls of pea shoots, torn bits of burrata and a few pickled peaches on each plate. Pour dressing over the salad. Top with toasted pepitas, a pinch of salt and freshly ground pepper.

*Store pickled peaches in refrigerator if you make them in advance or have leftovers.

White Peach, Fresh Corn & Shredded Kale Salad

Kale salads have become a bit ubiquitous these days, which is actually a great thing. Everyone knows that this dark leafy green is mega good for you, but do you actually know how good it is? 

A member of the cruciferous vegetable family (along with broccoli, Brussels sprouts and cabbage), kale is bursting with beneficial vitamins including vitamin K, vitamin A and even vitamin C! Vitamin K promotes bone health, prevents blood clotting, and crucially regulates our bodies' inflammation. Vitamin A supports healthy vision and skin. Vitamin C is a necessary nutrient to help maintain our immune system, hydration and metabolism.  Kale also contains high amounts of manganese, fiber, and calcium (more calcium than milk, calorie-for-calorie!). Of all the leafy greens, kale boasts the highest level of carotenoids, which are plant compounds that studies have shown help lower our bodies' risk of developing certain types of cancers (in the case of kale, this includes breast, colon, prostrate, ovary and bladder cancer).  On top of all this goodness, kale is super detoxifying, as its high amounts of fiber and sulfur help maintain healthy liver function.* Pretty amazing.

A quick note/advance warning that this recipe also asks you to massage your kale. Yes, you heard that right. Massage. Many of you may be familiar with this technique by now, but in case you aren't: vigorously rubbing raw kale leaves for 2-3 minutes with a drizzle of olive oil, lemon and/or vinaigrette is a wonderful method to use when serving it raw because breaks down the leaves' tough and fibrous structure, making it much easier to chew and digest. It also mellows out the bitter taste, which I think merits extra bonus points. So wash those hands and get ready to get intimate with your salad! 

I've been on a crazy raw corn kick this summer because raw corn is so sweet and delicious. Succulent, ripe white peaches work alongside the corn in this salad to bring an aromatic sweet note to offset the bitter undertones of the kale, while basil provides an herby punch and feta rounds out the plate with its salty creaminess. This salad screams of summer. Maybe not as much as a caprese, but pretty damn close. So what are you waiting for? Summer won't be around for much longer, better celebrate it while you can!

*Nutritional information from WHFoods, MindBodyGreen, & My New Roots

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White Peach, Fresh Corn & Shredded Kale Salad
Serves 4

Ingredients
1 bunch lacinato kale
2 ears of corn, shucked and kernels sliced off cob
2 ripe white peaches, sliced into 1/4"-1/2" wedges
12-15 basil leaves
3 oz. (generous 1/4 cup) feta cheese
1 lemon
2 Tbsp. cold-pressed olive oil
salt + pepper

Directions
1. Remove the stems from each kale leaf. Stack about 8 of the leaves on top of each other into a horizontal pile and roll them together into a long log. Using your fingers to keep the leaves rolled together, slice the log perpendicular to the roll into strips as thinly as you can (this technique is called chiffonade). Repeat this with the remaining kale.
2. In a large bowl, drizzle 1 Tbsp. olive oil onto the kale and massage with your hands by rubbing the strips vigorously between your fingers until the kale has softened and vastly diminished in volume, 1-2 minutes.
3. Add corn kernels to the kale. Squeeze in juice of half a lemon, season with a generous pinch of salt and a crack or two of black pepper and mix gently.
4. Stack the basil leaves as you did with the kale, roll into a log and cut into thin strips.
5. Add basil, peach wedges and crumbled feta to the salad. Toss gently.
6. Taste and adjust dressing and seasoning. If your palette is anything like mine, it may need more oil and will definitely need more lemon. Enjoy!

Marinated Asparagus, Red Onion & Goat Cheese Salad

If you read my first-of-the-season asparagus recipe post, you'll already know that this oft-coveted springtime vegetable was a reeeeeally hard sell for me. Like, 27 years of life hard sell. But eventually, as my taste buds and my psychological aversion to vegetables both evolved, I began to willingly eat these green stalks of goodness. The recipe that was the asparagus turning point for me is actually the one I'm sharing with you here. It was created by one of the chefs at my former place of employment (hey, Mike!), who made this for staff lunch one day. It blew me away, not only because it was delicious, but because it was RAW. Raw asparagus?! Who would ever think to eat such a thing?! As it turned out, I actually like the taste of raw asparagus better than cooked because I find its flavor to be more mild. It also retains more of its vitamins and minerals when consumed raw. Letting it marinate in some acid, like we do here, also helps break down its starches which makes it softer and easier to digest. Win-win!

Asparagus: All the Best Anti-'s

I'm sure it comes as no surprise that asparagus is crazy good for you. While it is not in the cruciferous vegetable family (think cauliflower and cabbage), it contains comparable levels of anti-oxidants and anti-inflammatory phytonutrients as these powerhouse vegetables. Its antioxidant profile includes beta-carotene, vitamin C, vitamin E, zinc, manganese and selenium. Eating a diet rich with anti-inflammatory and anti-oxidant foods is essential to ward off some of today's most prominent diseases—type 2 diabetes and heart disease—which develop out of chronic inflammation and oxidative stress in our bodies. Vegetables like asparagus help keep our bodies in balance and these diseases at bay. Food is medicine, y'all! 

Another health-supportive property of asparagus is its incredible B-vitamin content. One of the main responsibilities of B-vitamins is to convert the food we eat (carbohydrates, fats and proteins) into into fuel (glucose), which then gives us energy. Because they play a key role in this metabolization process, they are essential in maintaining healthy levels of blood sugar. Asparagus contains high levels of vitamins B1 B2 and B6, folic acid (B9), niacin (B3), choline and pantothenic acid.*

*Nutritional information from WHFoods and University of Maryland Medical Center.

Marinated Asparagus, Red Onion & Goat Cheese Salad
Serves two
Recipe adapted from Mike de la Torre

Ingredients
1 bunch asparagus
1/2 medium red onion
1 large Meyer lemon (regular is okay too if you can't find a Meyer), zest and juice
3 Tbsp. good quality cold-pressed olive oil
generous pinch of salt
1/4 cup raw almonds
goat cheese, to finish
soft boiled egg (optional)

Directions
1. Slice the onion into very thin half-moons. 
2. In a medium bowl, zest the lemon and then squeeze 1/4 cup's worth of juice into the bowl.
3. Add the onion slices, toss with the lemon juice, add a generous pinch of salt and set aside.
4. Cut off the woody bottom third of the asparagus stalks. Slice the remaining tender part of the stalks on a diagonal into 1/4" thick coins.
5. Add the asparagus to onions and toss to coat.
6. Heat toaster oven to 325°F. Toast the almonds until fragrant, about 10-12 minutes, tossing halfway through. Roughly chop.
7. Add the olive oil to the marinated asparagus and onions, gently mix, and transfer to your serving bowl. Add chopped almonds and your desired amount of goat cheese. Season with salt and pepper to taste. Finish with a soft boiled egg, if desired.

Homemade Ricotta Cheese

This is a guest post written by Jill Hammond.

I didn't grow up eating ricotta, so I have been in the dark for most of my life. Once I discovered that it basically tastes like cream cheese but better, I've been completely obsessed with it. I put it on everything—savory or sweet—and I regret nothing.

I'd love to tell you ricotta is full of wonderful health benefits, but the truth is, it's still cheese. If you are on a low calorie or vegan diet, read no further. If you're in, you'll be pleasantly surprised by how easy and rewarding this quick recipe is. So much so, in fact, that you'll also be embarrassed you've been buying ricotta from the store your whole life. But don't sweat it too much; you're here now and once you've made this, you'll see the light.

Homemade Ricotta Cheese
yields two cups
Recipe from The Kitchn

What You'll Need:

• 1/2 gallon whole milk

• 1/3 cup lemon juice

• 1 teaspoon salt

• 4-quart stock pot

• Instant read thermometer

• Cheese cloth

• Strainer

• Mixing bowl

• Slotted spoon

Instructions:
1. Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. When it reaches 200°F, remove the milk from heat and add in lemon juice and salt.
3. Let the pot sit for 10 minutes. The milk will separate into curds and whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.
4. Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.
5. Let the mixture drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.

Use or store the ricotta:
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week. This recipe yields two cups of rich, delicious ricotta. I enjoy it on toast as a cream cheese replacement with literally any other ingredient (jam, olive oil, chili oil, smoked salmon, etc.)—the options are endless.

Notes:

• Don't ditch the whey! Whey is considered a complete protein with amino acids and low lactose content. If you want to use it, which you totally should, you can add it to smoothies or use in any baking recipes in place of water.

• Avoid using ultra high temperature (UHT) pasteurized milk, since this may impact how the milk separates.