Wine & Dine

Episode #9 - Dinner for 8

Italian Sausage Vegetable Lasagna
Summer Citrus Salad
Citrus Dressing
Herbed Bread Dipping Oil
White Peach & Blueberry Cheesecake Trifle

Italian Sausage Vegetable Lasagna

1 box Lasagna noodles
1-2 lbs. sweet Italian or spicy breakfast sausage
1-2 large sweet onions, chopped
4-6 garlic cloves, minced
1 c. carrots, diced
1 bag fresh spinach
1 large jar pasta sauce
1 container Ricotta or cottage cheese
3-4 cups shredded white cheese (mozzarella, jack, etc.)
1-2 T. dried Italian seasoning
Drizzle of Extra Virgin Olive Oil

Cook lasagna noodles according to package directions then drain. Saute sausage, onions, garlic, and carrots until meat is no longer pink and vegetables are tender. Drain if needed. Spray 13” x 9” pan with Pam non-stick cooking spray. Layer ingredients (2 or 3 times) in this order: Pasta sauce, noodles, ricotta cheese, meat & veggie mixture, spinach, shredded cheese. Repeat. Finish top layer with shredded cheese and Italian seasoning. Cover with foil and bake at 350º for 45 minutes or until bubbling. Drizzle with olive oil before serving. For best results, cool slightly before cutting to serve. Makes 8 generous servings.

Summer Citrus Salad

1 large head of romaine lettuce
1 bag spring greens salad mix
1 c. chopped green onions w/scallions
1 c. chopped celery
2 cans Mandarin oranges
1 cup fresh raspberries (or blueberries)
1 pkg. butter toffee sliced almonds

Wash and tear romaine lettuce. Top with remaining ingredients. Garnish with butter toffee almonds. Drizzle with Citrus Dressing.

Citrus Dressing

1 jar orange marmalade
1/4 to 1/3 c. Extra Virgin Olive Oil
½ t. red pepper flakes
White wine or juice from mandarin oranges to thin if needed.

Mix and drizzle over Summer Citrus Salad.

Herbed Bread Dipping Oil

2 c. Extra Virgin Olive Oil
2-3 T. minced garlic
1 t. sea salt
2 T. dried Italian seasoning

Mix all ingredients together. Adjust to taste. Serve in small dipping cups with multi-grain crusty bread.

White Peach & Blueberry Cheesecake Trifle

1 dozen soft sugar cookies (Chief Special Recipe or homemade)
6 white peaches, fresh and sliced
1 quart blueberries
2 containers whipped topping, thawed
1 small package instant cheesecake flavored pudding mix

Note: Start with a tall, pretty glass trifle bowl. Define each layer for an elegant presentation.

Mix dry cheesecake flavored pudding mix into 2 containers of thawed whipped topping. Layer ingredients in this order: crumbled sugar cookies, pudding/whipped topping mixture, peaches, and blueberries. Repeat layers. Reserve a small amount of whipped topping mixture for top layer. Garnish with blueberries and/or mint leaves.