spring greens

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

after some serious flirting with spring, i think it’s only fair to break up with old man winter. right?! and nothing says spring quite like a vibrant shade of green. what with a dreary rainy day at hand it seemed appropriate to jumpstart my tablescape with these adorable green gingham napkins and hemstitch placemats. what a breath of fresh air! did you notice these cute ceramic napkin rings? they’re etched with nosh, graze, nibble, and pick. and i couldn’t resist adding a bunny in for good measure. in for a penny in for a pound, my mother always said.

with a table, this pretty there better be something yummy dished up. what’s on the menu? spinach and mushroom lasagna, and a scrumptious caesar salad. recipes down below. 

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

placemat | napkins | napkin rings | bunny | eggs | salt and pepper | pitcher

boden tee shirt, j.crew cargo pants, land's end espadrilles

tee shirt | similar pants | espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

the prepster in me couldn’t resist adding a monogram to these espadrilles. didn’t i tell you i was breaking up with winter? spring clothes are too irresistible at the moment.

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

this toucan is the best can opener ever! mr. style purchased this for mother’s day several years ago as i have a severe case of arthritis with my hands and find it hard to grip or grasp certain items. this little device works beautifully, and the top pops off with ease.

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

anyone hungry yet? there are a couple of hungry faces staring at me right about now. bon appétit!

boden tee shirt, j.crew cargo pants, land's end espadrilles

boden tee shirt, j.crew cargo pants, land's end espadrilles

Mushroom Spinach Lasagna
Serves 8
Vegetarian lasagna with spinach, shiitake and cremini mushrooms, ricotta, mozzarella, and pecorino cheeses.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Sauce
  1. 1 1/2 pound cremini mushrooms, roughly chopped
  2. 1/2 pound shiitake mushrooms, roughly chopped
  3. Salt
  4. 1 generous cup of chopped onions
  5. 1/4 cup olive oil plus more for keeping the noodles from sticking to each other
  6. 4 cloves garlic, chopped (about 4 teaspoons)
  7. 1 6-ounce can tomato paste
  8. 2 cups tomato sauce
  9. 1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)
  10. 1 cup water
  11. 1 Tbsp dried thyme
  12. 1/2 teaspoon red pepper flakes
  13. 1 Tbsp sugar
Lasagna
  1. 2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
  2. 1 lb lasagna noodles (16 to 20 noodles)
  3. 1 15-or-16-ounce container of ricotta cheese
  4. 1/4 cup chopped fresh basil
  5. 1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
  6. 1 pound shredded mozzarella cheese (about 4 cups)
Instructions
  1. Sauté the mushrooms: Place mushrooms in a large (6 to 8 quart), sauté pan on high or medium high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them squeak.
  2. Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. (Note: you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing").
  3. Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook until the mushrooms no longer release moisture and the mushroom water has boiled away, about 5 minutes.
  4. Build the sauce with the mushrooms, tomatoes, and rest of the sauce ingredients: Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about a minute. Add the garlic and cook for another minute.
  5. Stir in the tomato paste, cook for a minute longer. Reserve 1 cup of the tomato sauce (it will go in the bottom of the casserole dish). Add the large can of crushed tomatoes. Add one cup of water.
  6. Stir in the thyme, sugar, and red pepper flakes. If you are using dried basil instead of fresh, add it now.
  7. Bring to a simmer, then lower the heat and simmer for 20 minutes.
  8. Boil and drain the lasagna noodles: Once sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the noodles are not sticking to each other. Cook uncovered on a high boil.
  9. When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other.
  10. Assemble the lasagna: Turn off the heat on the stovetop for the sauce. Preheat the oven to 350°F.
  11. Spread one cup of reserved tomato sauce over the bottom of a large (preferably 10x15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
  12. Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of noodles, each layer with 6 noodles. Then we had 2 extra noodles on which to nosh.)
  13. Sprinkle half of the ricotta cheese over the noodles.
  14. Sprinkle half of the defrosted, drained spinach over the ricotta.
  15. Sprinkle half of the Mozzarella cheese over the spinach, and just a quarter of the pecorino cheese.
  16. Then spoon 1/3 of your mushroom sauce over the Mozzarella.
  17. Sprinkle half of the fresh basil over the sauce if using.
  18. Repeat layers: Repeat the layering process. Place a second layer of noodles over the sauce. Spread the remaining ricotta, spinach, and Mozzarella over the noodles. Sprinkle another quarter of the pecorino along with the Mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil.
  19. Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.
  20. Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges.
  21. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
  22. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.
Notes
  1. For this recipe I used Barilla Oven Ready Lasagna Noodles - what a time saver!
Style at a Certain Age https://www.styleatacertainage.com/
boden tee shirt, j.crew cargo pants, land's end espadrilles

Caesar Salad
The best caesar salad ever!
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Ingredients
  1. 8 cloves garlic
  2. 1-1/2 C. olive oil
  3. 7 slices white French bread
  4. 2 heads romaine lettuce (buy 4 heads to make sure there is enough of the good stuff)
  5. 1 large lemon
  6. 1 tsp. Worcestershire sauce
  7. 6 inches anchovy paste
  8. 1 tsp. sugar
  9. 1 tsp. dijon Mustard
  10. 1 Tbs. Mayonnaise
  11. 8 shakes red pepper
  12. 8 shakes tabasco Sauce
  13. 1/2 tsp. salt
  14. 1 tsp. pepper
  15. 1/2 C. grated Parmesan
Instructions
  1. • Preparation Step (8 to 24 hours before you make your salad. If longer, must be refrigerated)
  2. Peel and mash the garlic cloves, and place in the Olive Oil. Mix throughout the day.
  3. • Preparation Step (8 or more hours before you make your salad)
  4. Cut 7 slices (more if you have a small loaf) of good white french bread into 1/2 inch cubes and spread out in shallow pan. Turn occasionally throughout day. The bread cubes should get dry and somewhat hard. You can boost the process by putting the shallow pan with bread cubes in the oven on warm, with the oven door propped ajar.
  5. • Preparation Step (anytime)
  6. 4 Heads Romaine Lettuce
  7. (Remove any brown or damaged leaves, then rinse in cold water. Dry thoroughly & cut into 3/4 to 1 inch wide strips. Wrap in clean towel & store in refrigerator, or cooler - wrap in two towels and place ice in plastic bags on top)
  8. • Preparation Step (anytime)
  9. - On a small plate mix the Worcestershire & Anchovy Paste and work together with fork until homogeneous liquid.
  10. - Add mustard & mayonnaise, working-in one-by-one.
  11. - In cup squeeze lemon juice. Add sugar, red pepper, tabasco, then add the mixture that was prepared above. Mix well and refrigerate.
  12. • Preparation Step (1 to 2 hours or more hours before you make your salad)
  13. Strain 3/4 C. Olive Oil into frying pan & heat to Medium High heat. After oil is very hot add cubed dried bread, turning over repeatedly with spatula until brown. Drain onto several layers of paper towels & pat dry, then set aside for salad.
  14. • To Make Salad
  15. - Place lettuce in large bowl
  16. - Pour over lemon mixture & mix well
  17. - add salt & freshly ground pepper
  18. - strain remaining oil mixture (3/4 C.), pour over lettuce, & mix well.
  19. - Add 3/8 to 1/2 C. Grated Parmesan & mix well. (use 1/2 cup lightly pressed down shredded Parmesan
  20. - Add Croutons & mix well.
  21. - Serve
  22. Note: Have salt, ground pepper, and extra grated parmesan on the table when you serve.
Style at a Certain Age https://www.styleatacertainage.com/

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