Thayer in the Kitchen

This is a super easy recipe because its made with the no-boil lasagna noodles and raw spinach.  I was lucky enough to have a quart of my homemade tomato sauce from last summer in the freezer, but a jar of good commercial spaghetti sauce would also be fine.  1 lb bulk Italian sausage 1/2 cup finely chopped onion 1 quart homemade tomato sauce or 1 32 oz jar pasta sauce 8 ounces shredded mozzarella cheese (2 cups) 4 cups coarsey chopped fresh spinach 1 cup ricotta cheese 2 eggs, slightly beaten 1/4 teaspoon garlic powder 8 ounces uncooked lasagna noodles 1/3 cup water 1/2 cup grated parmesan cheese Preheat oven to 350 degrees F. In large skillet or stock pot, brown and crumble sausage and onion; drain if necessary.  I used Italian sausage from Jordandal Farms which is very lean and there is no need to drain. Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally. In medium bowl, combine mozzarella cheese, spinac...

Some people feel that potato salad is seasonal and only to be served during the warm weather months.  I, however, love potato salad any time of the year.  I'm a fan of all kinds of potato salad.  I just tried this one yesterday to take to my daughter's for supper to go with Italian beef sandwiches.  It is very good and I would make it again. I made 1/2 of the original recipe which still easily served 6 people with leftovers.  I have posted the 1/2 recipe amounts. 2 1/4 pounds red-skinned potatoes 3 tablespoons canola oil 2 tablespoons cider vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 10 tablespoons mayonnaise 2 tablespoons dill pickle juice 1 1/2 tablespoons coarse-grained Dijon mustard 3 large hard-boiled eggs, chopped 1/2 cups finely chopped green onions 1 small yellow onion finely chopped 1 cup finely chopped celery 1/4 cup chopped fresh parsley 1/4 cup chopped dill pickle 1/4 cup sliced pimiento-st...

I was asked to bring a fruit salad to a friend's when we went for supper one evening.  I found this recipe and thought it was delicious.  Obviously its very adaptable to the fruit you like or have available.  1 cup vanilla low fat yogurt (I used our favorite Sugar River Dairy)* 1 tablespoon honey 1 1/2 teaspoons grated lime rind (adds a lot to the sauce) 3 cups cubed fresh pineapple (I guess the pineapple chunks canned in juice would work OK as well) 1 1/2 cups apples, peeled and cut into chunks 1 cup orange sections 1 cup kiwi, peeled and roughly chopped 1 cup strawberries, halved 1/3 cup flaked sweetened coconut 1 medium banana, sliced 1/4 cup slivered toasted almonds Combine yogurt, honey and lime. Combine pineapple, apples, oranges, kiwi, strawberries and coconut in a large bowl.  Just before serving, stir in banana.  Top with yogurt sauce and sprinkle with almonds.  Some choopped mint would also be a nice addition, but I was maki...

I noticed that I have a number of different risottos posted.  For Arthur and me its definitely one of the comfort foods.  This version is good to make with your fall storage celery root, that ugly but tasty vegetable.  1 good sized celery root which when cut up measures around 2 cups.  1 1/2 cup leeks, well-cleaned and sliced 3 tablespoons butter 1 1/2 cups arborio rice 4 cups chicken broth, more if needed 1/2 cup white wine (optional) Pesto 1 cup shredded Parmesan cheese Peel celery root and cut into slices to make about 2 cups.  Melt butter and stir in celery root and leeks.  Cover and cook until vegetables are tender, but not brown, stirring often.  Mix in rice; stir for 1 minute.  Add broth, starting with 3 cups and bring to a boil.  Reduce heat and simmer uncovered until rice is tender but still al dente.  Stir and add more broth if needed.  Add wine if using.  Mix in 3/4 cup of cheese.  Season with sa...