Strawberry Basil Shortcakes

Strawberry Basil Shortcakes

I love strawberry shortcake so much. As I’ve gotten older, a funny thing has happened where I’ve become less obsessed with chocolate desserts and more in love with fruity desserts – especially if those fruits happen to be strawberries. I can enjoy chocolate cake in moderation, but when it comes to strawberries, I want them all.

This recipe comes from my friend Gaby’s gorgeous new cookbook What’s Gaby Cooking: Everyday California Food. You likely already follow her blog – if not, you should! While I was deciding which recipe to share from her book, I was torn between two of them – both made with strawberries. The first was/is a delectable-looking breakfast flatbread with ricotta and strawberry basil jam, and the second – this classic strawberry shortcake. There are few flavor combos that I love more than strawberries and basil, so I did a bit of a mashup where I chose the strawberry shortcake but added basil. Simple, classic, and a celebration of (soon to be) summer.

Strawberry Basil Shortcakes

Gaby makes fun, casual, sunny California-inspired food, which is everything that I love even though I live far from the west coast. The book is not entirely vegetarian, but whether you need a solid recipe for brunch, weeknight dinners, or delectable food for a group, Gaby is your go-to girl. Some other recipes in her book that I have my eye on are Black Rice with Roasted Mushroom Bowl (w/ avocado and salsa verde), Chocolate Coconut Granola (because I sometimes do still crave chocolate!), Poblano Scallion Queso, and of course that Breakfast Flatbread with Ricotta and Strawberry Basil Jam that I’ll be making for brunches all summer long.

Strawberry Basil Shortcakes

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

If there’s one dish that I make most often for family and friends, it’s vegetable lasagna. It’s probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday Supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

Of course, this version is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)

We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this lasagna. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.

Roasted Vegetable Lasagna

So saucy! ❤️

Roasted Vegetable Lasagna

Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this great Sunday Supper (on any day of the week) to your friends and family!

Roasted Vegetable Lasagna

For more saucy Sunday Supper ideas, check out the recipes here,

5.0 from 3 reviews
Roasted Vegetable Lasagna
Serves: serves 8
For the roasted vegetables
    (Total yield: 5 heaping cups chopped raw veggies)
    • 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
    • ½ medium red onion, chopped into ½-inch pieces
    • 1 fennel bulb, chopped into ½-inch pieces
    • 2 carrots, slice into thin rounds
    • 8 ounces cremini mushrooms, stems trimmed, sliced in half
    • 1 zucchini, sliced into ¼-inch thick half moons
    • 12 cherry tomatoes (left whole)
    • extra-virgin olive oil, for drizzling
    • sea salt and freshly ground black pepper
    Creamy tofu-basil "ricotta" filling
    • 23-ounces extra firm tofu, drained and patted dry
    • ¼ cup nutritional yeast
    • juice and zest of 1 lemon
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove
    • 1 teaspoon oregano
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon sea salt
    • freshly ground black pepper, to taste
    • ½ cup loose-packed fresh basil
    For the lasagna
    1. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
    2. Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
    3. In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
    4. Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
    5. Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

    This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking!

    5-Day Meal Plan Recap + Grocery List

    5-Day Meal Plan Recap

    As promised, here’s a recap of the 5-day meal plan that I posted this past week. First things first, why did I all of a sudden meal plan for 5 days (and never before? ha ha). Well, I’ve had the idea for some time, but like many things, it hit the back burner. With the launch of our new meal journal, I thought: “Welp, now’s the time!”

    There’s a concept that I touch on in our cookbook… I call it “cooking backward” and it differs from many other meal planning approaches. You see, I’m not a person who plans, organizes, and preps perfect meals on Sundays before the week begins. I’ve tried to do that and have failed miserably every single time. That doesn’t mean I don’t like to prepare my meals efficiently.

    So this is what I do: I start with a group of ingredients that I know will stretch pretty far. I jot down a loose plan (in this case, 5 meals) that all use those common ingredients in various ways. Bonus points for ideas that can morph straight into other ideas. Then I start the week! The most important part about this process is to allow for change to happen as it comes. For example, if you read about meal #5, you’ll see that my initial plan for a frittata became the Curried Cauliflower Soup. Instead of tossing out the whole meal when I didn’t have enough leftover veggies, I changed my plan on the fly and still used available ingredients – notably, a lonely a half-cauliflower that was forgotten about in the back of the fridge. It ended up being my favorite recipe in the bunch and it also satisfied what I was craving.

    A few things you’ll notice:

    – I skipped 2 days in the middle of the “plan” because one night I was too lazy to cook and another night we went to dinner for my sister’s birthday. In the past, these sort of “life happenings” would foil my well-laid plans, but not this time! I just picked up the next day and moved on.

    – I didn’t prep too much in advance. My goal was to cook dinner (the grain bowls) on night #1 and use those leftovers for nights #2 and #3. After that, I still used my original ingredients, but I cooked them fresh because I don’t love eating roasted vegetables after they’ve been sitting in the fridge for more than a few days.

    – These meals all serve 2 people, because it’s just Jack and me in our household and these were our real life dinners.

    Meal 1: Mean Green Grain Bowls
    This was the most cooking I did all week. I used the leftovers for the next recipe.

    Meal 2: The Big Green Kale Salad
    I made the grain bowls stretch by tossing the leftovers with massaged kale. If this isn’t enough food for you, serve it with some crusty bread. You could also add any protein you like. Feel free to make these meals your own.

    Meal 3: Quinoa Kale Quesadillas
    I sautéed the leftover kale quinoa salad and stuffed it in between tortillas with cheese. The recipe notes that if you’re vegan, use a slather of refried beans as the glue and skip the cheese.

    Meal 4: Broccolini & Brussels Sprout Orecchiette
    A classic late-week approach because pasta is easy to keep on hand in the pantry. I loved how this recipe reused the kale stems from #2.

    Meal 5: Curried Cauliflower Soup
    Even though I made the plan, I forgot about the cauliflower I used half of on Day #1. It was the last vegetable I had left and go-figure it ended up being my favorite recipe. I love it because it has great flavor in so few ingredients since I was working with what I had. Of course, I did run to the store for the micro green garnish because I still have to make things pretty for you!

    Grocery List:
    This was everything I used for the 5 meals for 2 of us. I hope you can use this as a guide and adjust to your own family’s needs and tastes:

    (download a Printable PDF HERE)

    That’s it for this one! Please let me know if you find this helpful and if you’d like to see more of this in the future :). Happy planning!

    Meal Plan Day 5: Curried Cauliflower Soup

    Curried Cauliflower Soup

    Today is the last day of my 5-part meal plan and it’s a good one! I love this soup! It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short so this is definitely a recipe that’s bound for the regular meal rotation… and it came about so unexpectedly.

    See, I started the this meal plan series last week with a set amount of groceries and ideas for 5 meals, each meal using the ingredients from the day before. For this fifth meal, I was going to make a big frittata that would use up any bits of random veggies I had left. A frittata is a great use-it-all-up kitchen sink sort of meal… and a natural last-day recipe strategy.

    That was a nice concept in theory, until I looked in the fridge and saw… not much. I used pretty much all of my remaining green veggies for Day 4’s pasta, but there in the back of the fridge was a big hunk of forgotten cauliflower… and the last bit of that yummy kale pepita pesto sauce. At first, I thought of making my go-to roasted cauliflower soup, but then I got really excited to change things up and make this creamy curried soup instead.

    Curried Cauliflower Soup

    Not only is this soup a new favorite, but I get no greater joy than when a meal idea comes up, seemingly out of the blue, which uses the “nothing” in my fridge and STILL doesn’t require another trip to the store (bonus: the naan was in my freezer!). It’s recipes like this that make me excited to cook with less more often 🙂

    Curried Cauliflower Soup

    I just love the golden color of the soup – it’s so light and yet so flavorful!

    Curried Cauliflower Soup

    I hope you enjoyed these 5 recipes! Next time, I”ll post a complete plan with a grocery list so that you can easily cook from one meal to the next. Until then – another shameless plug for our new meal journal that just came out last week!: The Love & Lemons Meal Record & Market List:

    Meal Plan Day 4: Broccolini & Brussels Sprout Orecchiette

    Meal Plan Day 4: Broccoli & Brussels Sprout Orecchiette

    Happy Saturday and welcome to Day 4 of my meal plan week! In case you haven’t been following, here are Day 1, Day 2, and Day 3. Once again, I’m trying something new this week where I’m posting easy real-life meals where one meal leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope this helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List which is a handy tool to help you organize your meals.

    Now that we’re later in the week… pasta!! Why? Because pasta is fun and it’s the perfect vehicle to use up bits and bobs of leftover vegetables. I also saved a trip to the store because I always have pasta in the pantry. BUT a humble, back-of-the-pantry pasta becomes less ordinary with an awesome green sauce – the creamy kale pepita pesto that I had on hand from the beginning of the week! A fancy sauce really makes any meal more fun.

    Meal Plan Day 4: Broccoli & Brussels Sprout Orecchiette

    So here’s what I had at this point in the week that went into this pasta:

    1. Awesome green sauce (a.k.a. the star)

    2. A few big handfuls of Brussels sprouts

    3. Leftover kale stems from the kale salad that I made the other night

    4. A half bunch of broccolini

    5. A few leftover chickpeas which helps bulk this up

    6. In my pantry: orecchiette pasta (which I chose because it mimics the shape of the sprouts)

    7. In my fridge: a few shavings of pecorino cheese (totally optional)

    Meal Plan Day 4: Broccoli & Brussels Sprout Orecchiette

    So that’s it! Another dinner, made in less than 20 minutes. Of course, this is super flexible based on the vegetables you might have on hand. It can be made vegan by skipping the bit of cheese. It can be made gluten free if you use gluten free pasta.

    Check back tomorrow for the LAST meal in this meal planning (er… backwards meal planning) series 🙂