Food In Many Forms

 This week was my turn to work the weekend, which meant I had Thursday off, so I spent the day grocery shopping, prepping veggies, making dip and baking lasagna. With the thermometer stuck below 20 degrees, it was too cold to do much else.  I was inspired by a roasted root vegetable lasagna that I had at Kramerbooks in Dupont Circle a few years ago. You wouldn't think that radishes, squash and leeks would make for delicious lasagna, but it did. So I had high hopes for this recipe from "The view from great island" blog. Ingredients: 1/2 butternut squash, peeled and sliced (I used the pre-cut squash) 1 leek, sliced 1 fennel bulb, sliced a couple of handfuls of Brussels sprouts, quartered about a cup and a half of thickly sliced mushrooms 3 garlic cloves,whole with skin on olive oil 1 package of no cook lasagna noodles (I used a little more than half the box) 1 large jar of your favorite tomato sauce, or tomato puree 1 1/2 lb of whole milk ricotta cheese ...

Before I came to college, I had already tried many different kinds of "veggie burgers". My family ate Boca Burger's, Gardenburgers and Dr.Praeger's California Burgers. My Dad even puts them in his grilled chicken sandwiches to get extra veggies in his diet. Consequently, I feel somewhat qualified to say that these are real tasty, especially when cooked in a George Foreman Grill, covered in melted provolone cheese and served in/on your favorite form of bread (today, I used Naan ).  After talking a lot about people in college who "don't cook" , I hope I can give people some ideas or inspiration to take simple steps towards eating healthy. These are really great because they can be frozen for later...I am going to find out how long they stay good in the refrigerator.