This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
Baked Tomatoes Stuffed with Meatballs
The week has been fairly uneventful in Fairbanks, weighed down by heavy skies, humidity (which is abnormal for Interior Alaska) and an appalling amount of rain. We’re about half an inch away from breaking the record for “Fairbanks’ Wettest Summer”. To say Alaskans value the summer is an understatement. We live through the winter, knowing what’s…