Bianca's profile on Foodily http://www.foodily.com/u/4d06d41e588b en Artichoke And Leek Lasagna http://foodily.com/r/xoUWIfZDi-artichoke-and-leek-lasagna-by-williams-sonoma Tue, 26 May 2015 08:16:44 UTC Williams-Sonoma ]]>
Artichoke And Leek Lasagna from Williams-Sonoma
  • 1/2 lb. dried semolina lasagna noodles
  • 2 cups ricotta cheese
  • 3/4 cup grated Parmigiano-Reggiano &nbsp cheese
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 12 baby leeks, including 3 inches of green &nbsp portion, or 5 large leeks, including 1 inch of &nbsp green, rinsed well and cut into 1/2-inch dice
  • Juice of 1 lemon
  • 4 large or 20 baby artichokes
  • 1/2 cup water
  • 5 garlic cloves, minced
  • 3 cups milk
  • 3 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • Freshly grated nutmeg, to taste
  • 1/2 lb. whole-milk mozzarella cheese, shredded

Read recipe preparation at Williams-Sonoma
Fave and comment at Foodily ]]>
Mint Pesto http://foodily.com/r/x19r3btHG-mint-pesto-by-eating-well Tue, 26 May 2015 08:16:44 UTC Eating Well ]]>
Mint Pesto from Eating Well
  • 1 large clove garlic, quartered
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 cups packed fresh basil leaves
  • 1/4 teaspoon salt
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup packed fresh mint leaves
  • 1/4 cup toasted sliced almonds

Read recipe preparation at Eating Well
Fave and comment at Foodily ]]>
Cilantro Pesto http://foodily.com/r/7jSeCtZHd-cilantro-pesto-by-simply-recipes Tue, 26 May 2015 08:16:44 UTC Simply Recipes ]]>
Cilantro Pesto from Simply Recipes
  • 2 cups, packed, of cilantro, large stems removed
  • 1/2 cup blanched almonds
  • 1/4 cup chopped red onion
  • 1/2 teaspoon chopped and seeded serrano chile
  • 1 teaspoon Kosher salt
  • 1/4 cup olive oil

Read recipe preparation at Simply Recipes
Fave and comment at Foodily ]]>
Zucchini Lasagna http://foodily.com/r/4sOyCG0n5-zucchini-lasagna-by-williams-sonoma Tue, 26 May 2015 08:16:44 UTC Williams-Sonoma ]]>
Zucchini Lasagna from Williams-Sonoma
  • Olive oil for cooking
  • 4 lb. zucchini, cut lengthwise into 1/4-inch-thick slices
  • Salt and freshly ground pepper, to taste
  • 4 cups ricotta cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. chopped fresh tarragon
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 5 cups milk, warmed
  • Freshly grated nutmeg, to taste
  • 1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
  • 4 lb. tomatoes, peeled, seeded and coarsely chopped
  • 1 lb. mozzarella cheese, shredded

Read recipe preparation at Williams-Sonoma
Fave and comment at Foodily ]]>