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Natural Easter Egg Dyes

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beef

Hearty Beef and Sausage Lasagna

By: Robin Asbell

Recipe Information
Total Time: 2 hours; 1 hour active
Servings: 12

Hearty_Beef_and_Sausage_Lasagna_0.jpg

So you’ve been building your skills in the kitchen, working on new recipes and developing your palate. It’s the perfect time to try a classic: old-fashioned lasagna with meat and tomato sauce. We suggest Alderspring organic, grass-fed ground beef for this recipe. It’s on sale now at a dollar off per pound at your Co-op’s Meat department!

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 pound Italian sausage, crumbled

  • 1/2 pound ground beef

  • 1 teaspoon salt

  • 25 ounces tomato puree

  • 1 14.5-ounce can diced tomatoes

  • 1 teaspoon dried oregano

  • 2 pounds part-skim ricotta cheese

  • 3 ounces (1 1/2 cups) grated Parmesan cheese, divided

  • 2 large eggs, lightly beaten

  • 1 pound lasagna noodles, uncooked

  • 1 cup shredded mozzarella cheese

Preparation

  1. Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.

  2. Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.

  3. Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.

  4. Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.

  5. Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

Serve this hearty lasagna with steamed broccoli and a green salad.

Chinese-inspired Beef and Broccoli

By: Robin Asbell

Recipe Information

Total Time: 25 minutes
Servings: 4

One of the best ways to save on your food budget is to cook family meals at home. We love to encourage shoppers to build up their recipe books, especially when we’ve got great sales happening in our store. Wednesday, October 23 through Sunday, October 27, our Meat department’s line of Oregon Country Beef steak cuts and ground beef is on sale at prices you’ll love. Take advantage of that deal and try this make-at-home version of a restaurant favorite.

Chinese_Beef_and_Broccoli_0.jpg

Ingredients

  • 1 pound broccoli or broccolini, large florets

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons sugar

  • 2 tablespoons rice wine or sherry

  • 1 teaspoon rice vinegar

  • 1/4 cup chicken stock

  • 1 teaspoon sesame oil

  • 2 teaspoons cornstarch, divided

  • 2 tablespoons ginger root, minced

  • 2 cloves garlic, minced

  • 1 tablespoon peanut oil, or canola

  • 1 pound steak, sliced

  • Cooked rice

Preparation

  1. Put on a large pot of water to boil, then blanch the broccoli by dropping it into the boiling water for one minute. Drain and rinse with cold water. Drain.

  2. In a cup, mix the oyster sauce, soy sauce, sugar, rice wine, rice vinegar, chicken stock and sesame oil, then whisk in the cornstarch. Reserve. Mince the garlic and ginger and reserve. Heat a wok or heavy skillet over high heat until hot, then add the oil and swirl the pan to coat. Toss in the beef and sear briefly one side before stirring. When the outsides of the strips are browned but the insides are still pink, add the garlic and ginger and stir for a few seconds, then add the oyster sauce mixture. Stir constantly until thickened, then add the broccoli and toss to heat through and coat with sauce. Serve hot over rice.