Lazagne Caprese

A cross between vegetarian lasagne and a Caprese Salad, there is no pasta in this recipe.  You can make the pesto in advance.

Heat a grill on high for 10 minutes.

Remove the leaves from 1 bunch of Basil.  Puree in a food processor with 2 T. or more olive oil, 1 minced clove of garlic, 1 T. chopped walnuts, and salt to taste.  Add 1 T. parmesan cheese or more to taste and puree to combine.

Use a spoon to spread a thin layer of pesto on the bottom of a large plate or serving platter.

Thinly slice fresh mozarella cheese in rounds.

Thinly slice 4-5 zucchini lengthwise. Mix 2 T. olive oil and 1/2 t. salt with a fork on a plate. Dip the zucchini slices on both sides with the oil mixture.

Lay the zucchini slices in a single layer on the grill, then lower the temperature to medium.  Grill for 3-4 minutes or until the bottoms are nicely browned, then flip them and cook another 1-2 minutes.  The second side will cook MUCH faster, take care not to burn.  (Alternately, you can cook the zucchini on a baking sheet in your oven at 375).

Remove the squash from the grill and immediately lie them in a single layer atop the pesto.  Make a layer of fresh mozarella slices on top of the squash.

Cut 2-3 ripe tomatoes in thick slices.  Lie on top of the mozzarella, then sprinkle the tomatoes generously with salt and drizzle with olive oil. If there is leftover pesto, use it to top the “Lazagne”.

CLICK HERE FOR MEMBER NEWS

Dreaming of a Wet Thanksgiving

We started picking Satsuma Mandarins on Saturday, and with that, we have now fully settled into “winter mode” — a relatively calm period at Terra Firma where we harvest citrus, root crops, and leafy greens. But it doesn’t feel like … Continue reading

A Bitter and Sweet Lettuce Tale

Last week I wrote about carrots — a vegetable we grow that few other farmers in our area grow.  Another one is lettuce. Most of the lettuce that grows in the area around our farm is actually a weed:  wild … Continue reading

Your Source for Hand-Crafted Carrots

It might surprise you, but for over 25 years, we’ve been one of the largest carrot growers in the Sacramento area.  But that is a deceptive statistic.  Very few farmers grow carrots at all in this area, so the 4 or 5 … Continue reading