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Bulletin, Progressive, Record, Reporter Wednesday, July 20, 2011 15B
Food on the Table: Lasagna
Chef Heather Hunsaker
foodonthtable.com
Designed to raise environ-
mental and health awareness,
meal planning with "Meatless
Monday" has been gaining
popularity over the years. The
idea is simple: One day a
week, eliminate meat and eat
more fresh fruits and veggies.
This simple change of elimi-
nating meats one day a week
will not only save money on
the weekly grocery bill, but
will reduce the risk of heart
disease, help with weight loss
and promote healthy eating
and lifestyles overall•
Getting a family to go meat-
less one day a week may seem
like a challenge at first. How-
ever, with perseverance and
these five tips, Meatless Mon-
day can be a success.
Preparing new meals and
learning new cooking and eat-
ing habits may take some time
to get accustomed to; thus,
choose a convenient day of the
week to eat meat free. Use this
day to not only prepare meat-
less meals but as a day to pre-
pare fruits and vegetables for
meals and snacking through-
out the week.
Learning new cooking tech-
niques may make those veg-
gies more appealing to kids,
and even adults. Try eating
vegetables raw, steamed,
sauteed, roasted and grilled.
No need to fret about the
protein! There are many meat-
less protein options available:
Try quinoa, beans, lentils,
whole grains, seitan, tempeh,
tofu and veggie burgers.
Be creative. Take family
favorite recipes and change
them to be a meatless option.
Love chicken Parmesan? Try
eggplant Parmesan. Other op-
tions are black bean burgers,
meatless soups and chilies,
salads, enchiladas filled with
rice and beans and even veg-
etable stir-fry. Also, do re-
search to find additional vege-
tarian meals and tips.
To get your Meatless Mon-
days started, try this healthy
and hearty Crock-P.ot Lasagna
Primavera!
Crock-Pot Lasagna Primavera
Prep Time: 30 minutes
Wait Time: 390 minutes
Serves 6-8
1 cup chopped carrots
2 cups chopped broccoli
1-1/2 cups chopped white
mushrooms
1 zucchini, chopped
1 yellow squash, chopped
112 medium onion, chopped
2 garlic cloves, minced
1 (lO-ounce) package chopped
frozen spinach, thawed and
drained well
2 (15-ounce) containers ricotta
cheese
1 cup shredded Parmesan
cheese
3-1/2 cups shredded mozzarella
cheese
2 (24-ounce) jars pasta sauce
1 (12-oz) box uncooked tradi-
tional lasagna noodles
114 cup vegetable broth
'Best of Almanor'
tours on Friday
On Friday, July 22, the Sier-
ra Institute's Center of
Forestry will offer a new tour
on Lake Almanor: "The Best of
Lake Almanor: Biking, Bird-
ing, Barbecuing and Boating."
Educationally speaking, this
tour is geared to enjoying the
outdoors, while learning
about the critical habitat of
Lake Almanor.
Starting the day with bird-
ing, participants can bring
their bikes and ride along
Lake Almanor while looking
for birds. Walkers are also
welcome. Guides will lead the
bikers and walkers separately.
Lake Almanor offers a mi-
gratory home to many types of
birds, and this critical habitat
is extraordinary. Expert bird-
ers will accompany the bikers
and walkers to view and iden-
tify as many birds as possible.
Additionally, Nils Lunder,
of Plumas AUdubon, will give
a presentation on the grebes of
Lake Almanor.
Western and Clark's grebes
come to inland lakes to choose
a mate for the season and
raise young. Nils will talk
about their range and habits,
how to identify them and why
they are at risk.
After a tasty barbecue, the
Sierra Institute watershed co-
ordinator, Emily Creely, will
lead a short tour on the lake
and explain the value of the
third largest lake in California
and its importance, along with
who's "watching" the lake and
keeping it clean and safe.
Space in this tour is limited,
so call early to reserve a place.
Lunch, snacks, beverages and
the boat ride are provided as
part of the tour, whichbegins
at 9 a.m. and concludes by 2:30
p.m. Cost is $50 per person or
$95 per couple.
For more information on
this tour and others, or to reg-
ister, contact.Lauri Rawl-
ins-Betta at 284-1022 or visit
the Center of Forestry's web-
site at SierraInstitute.us.
Need help
REPI NG
I
Prepare veggies and mix to-
gether in a large bowl.
In a separate bowl, mix the
• ricotta cheese, spinach and
Parmesan cheese.
Using at least a 5 quart slow
cooker, ladle a spoonful of
sauce into the bottom. Cover
with a layer of uncooked
lasagna noodles, breaking
them to get a proper fit.
Carefully smear the ricotta
cheese mixture over the noo-
dles. Sprinkle a handful of the
shredded mozzarella cheeses
over the ricotta cheese. Then,
top cheese with prepared veg-
etables.
Repeat layering process
(sauce, pasta, cheese, vegetables)
until all of the ingredients run
out. Top last layer of vegeta-
bles with sauce and pour veg-
etable stock over this last layer
of sauce. Top with remaining
mozzarella cheese.
Cover and cook on low for 6
- 7 hours, or on high for 4 - 5.
When cooking time is com-
plete, unplug slow cooker and
take off the lid. Let it sit for 20
minutes before cutting into the
lasagna to keep it from falling
apart.
Hunsaker graduated from Le Cor-
don Bleu College of Culinary Arts.
She currently serves as a writer
and recipe developer for meal plan-
ning site foodonthetable.com.
DON'T MISS THE EVENT OF THE SUMMER
Taste & Toast of Almanor
L
::iii:ii :! " :: :: ::i:: .... J " :::i.
, r,, %,
6:00pm to Midnight only $40.00
Tickets on Sale - Holiday Market,
Chester Progressive & Prudential Real Estate
Visa & Mastercard accepted call 530-259-4874
www. MidSummerMadness.info
Restaurants Wine, Beer & Spirits
Longboards Bar & Grill Nevada City Winery
Tantardino's Pizzeria & Pasta Mt Tehama Winery
Red Onion Grill Lassen Peak Winery
Pizza Factory - Chester Holiday Market
Lakeside at Plumas Pines Mountain Meadows Mead
Mt. Tomba Inn Alpen Cellars
Bonta St. Bistro Sierra Nevada Brewery
Holiday Market Evergreen IGA Market
Mi Casita Mexican Rodney Strong Winery
Cakes Unleashed Wente Family Estates
Corto Olive Oil Elks Club of Chester (No Host)
Pacific Sun Olive Oil and more
and more
July 30, 2011 I
at Foxwood Park
Taste the areas best
Restaurants, sip a large
selection of Wine
Beer & SpMts
shop one of a kind
local Artisans
Proudly Sponsored this year by
bank
i Lake Almallor Real Estate I
Local Artisans
Jacquie Cordova - Pottery
Susan Mueller- Photography
Donna O'Connell - Jewelry
Ron McBride - Sculptor
Tom Crewse - Woodwork
Russ Flint - Painting
..... Cheryl Flint- Textiles
Dawn Minch - Rugs
Glen Donley - Wax Crayon Art
Jim & Sue Bilodeau - Corian Designs
Benefits Local Community Projects Funded by Rotary Club of Chester
O,Lv
1 WEEK
LEFT TO
BuY
YOUR
TICKETS
CALL
259-4874
If it'sngwe Destinations in and around Plums County
can',, find , ,
someM,wao can.
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