Grandma's Feast, Shattuck Avenue , Berkeley, California City, CA (2025)

12/27/2025

"Lemon Shrimp Orzo with Asparagus - Julia's Album

Ingredients:
For the Asparagus:
- 1 lb asparagus ends trimmed, cut into 2-inch slices

For the Orzo:
- 1 cup orzo uncooked
- 2 cups chicken stock or vegetable stock or water

For the Shrimp:
- 2 tablespoons olive oil
- 1.5 lb raw shrimp peeled, deveined, tails off (large - about 15-20 count per pound)
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt to taste
- ¼ teaspoon freshly ground pepper

For the Lemon Garlic Butter Sauce:
- 3 tablespoons butter divided
- 4 garlic cloves minced
- zest of 1 lemon
- juice of 1 lemon

For the Assembly:
- 3 tablespoons capers drained, divided
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh thyme chopped

Directions:
1. Trim asparagus ends, cut into 2-inch slices, add to a pot of salted boiling water and boil for 2-3 minutes until bright green and al dente. Drain and set aside.
2. Cook 1 cup orzo in 2 cups chicken stock (or vegetable stock or water) according to package instructions (about 6-8 minutes until al dente), drain and set aside.
3. Season shrimp with ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add shrimp and cook for about 1-2 minutes per side, flipping once, until pink, opaque, and cooked through (internal temperature 145°F). Remove shrimp to a plate and set aside.
4. In the same skillet, melt 3 tablespoons butter over medium heat. Add 4 minced garlic cloves and cook for about 30 seconds until fragrant. Add zest of 1 lemon and juice of 1 lemon, stir for 30 seconds. Remove from heat.
5. Add cooked orzo, cooked asparagus, and 2 tablespoons capers to the skillet with the lemon garlic butter sauce. Stir to combine. Taste and season with more lemon juice, red pepper flakes, and/or salt and pepper.
6. Add cooked shrimp to the orzo and stir to reheat on low heat for 1 minute.
7. When serving, top with the remaining 1 tablespoon capers, 2 tablespoons chopped fresh basil, and 1 tablespoon chopped fresh thyme. Squeeze a little bit of lemon juice over the shrimp if desired.

Recipe Details:
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 15 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 4

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12/27/2025

"Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

Ingredients:
For the Chicken Pasta:
- 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- ½ lemon (preferably Meyer lemon), thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 8 oz spaghetti
- 8 oz burrata cheese
- 10 oz cherry tomatoes
- salt & pepper, to taste

For the Garnish:
- ½ cup fresh basil, chopped
- ⅓ cup pine nuts, lightly toasted

Directions:
1. Preheat oven to 400°F. Toss cherry tomatoes with 2 tablespoons olive oil, 3 cloves minced garlic, salt, and pepper on a baking sheet. Roast for 20 minutes until tomatoes burst and soften.
2. Season chicken breasts with ¼ teaspoon salt, 2 teaspoons smoked paprika, and 1 teaspoon Italian seasoning.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook chicken breasts for 6-7 minutes per side until cooked through (internal temperature 165°F). Remove, slice, and set aside.
4. To the same skillet, add lemon slices, remaining 4 cloves minced garlic, and 4 tablespoons butter. Cook on low-medium heat for 2-3 minutes to release lemon juices and soften garlic. Remove from heat.
5. Bring a large pot of salted water to a boil. Cook 8 oz spaghetti according to package instructions (about 8-10 minutes) until al dente. Drain.
6. Add drained spaghetti to the skillet with lemon butter garlic sauce. Mix well to coat, then remove lemon slices.
7. Preheat oven to 350°F. Spread pine nuts on a baking sheet and toast for 5 minutes, watching closely to avoid burning.
8. Combine roasted cherry tomatoes, lemon butter garlic spaghetti, and sliced chicken in a large serving bowl.
9. Top with torn burrata cheese, chopped fresh basil, and toasted pine nuts. Serve immediately.

Recipe Details:
⏱️ Prep Time: 20 min
🍳 Cook Time: 30 min
⏰ Total Time: 50 min
🍽️ Servings: 4

"

12/27/2025

"Mango Salad with Spinach, Blueberries, Walnuts & Feta (Lemon Honey Vinaigrette)

Ingredients:
For the Salad:
- 6 oz (about 6 cups lightly packed) fresh baby spinach[2]
- 1 large ripe mango, peeled, pitted and diced (about 1 to 1 1/2 cups)[2][3]
- 1 cup fresh blueberries, rinsed[2][3]
- 1/2 cup walnuts, toasted and roughly chopped[2][4]
- 1/3 cup crumbled feta cheese[2][4]
- Freshly ground black pepper, to taste[2]

For the Lemon Honey Vinaigrette:
- 1/4 cup extra-virgin olive oil[2]
- 2 tablespoons Dijon mustard[2]
- 3 tablespoons honey, divided (2 tbsp for dressing, 1 tbsp for walnuts if glazing)[2]
- Juice of 1 medium lemon (about 2 tablespoons), freshly squeezed[2]
- Salt, to taste (about 1/4 teaspoon to start)[2]
- Optional: 1/2 teaspoon garlic powder or 1 small clove garlic, minced[1][2]

Directions:
1. Toast the walnuts: Preheat a skillet over medium heat for 1 minute, add 1/2 cup walnuts and toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned; remove from heat and immediately toss with 1 tablespoon honey (if using) and let cool for 5 minutes[2].
2. Make the vinaigrette: In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tablespoons Dijon mustard, 2 tablespoons honey, juice of 1 lemon (about 2 tablespoons), 1/4 teaspoon salt, and 1/2 teaspoon garlic powder (or minced garlic); whisk or shake vigorously until emulsified (about 30 seconds) and taste-adjust salt and lemon as needed[2][1].
3. Prepare produce and cheese: Wash and thoroughly dry 6 oz baby spinach and 1 cup blueberries; peel and dice 1 large mango into roughly 1/2-inch cubes (about 1 to 1 1/2 cups); crumble 1/3 cup feta cheese and set aside[2][3].
4. Assemble the salad: In a large serving bowl, add the baby spinach, then top evenly with diced mango and blueberries; sprinkle the toasted honey-walnuts and crumbled feta over the top[2][3][4].
5. Dress and toss: Drizzle the Lemon Honey Vinaigrette over the assembled salad (start with about half the dressing and add more to taste), then gently toss the salad for 10–15 seconds until ingredients are evenly coated; season with freshly ground black pepper and additional salt if desired[2][4].
6. Serve immediately: Transfer to individual plates or serve family-style; the salad is best enjoyed within 15–20 minutes after dressing to keep spinach crisp[2][3].

Recipe Details:
⏱️ Prep Time: 15 minutes[2]
🍳 Cook Time: 0–5 minutes (toasting walnuts)[2]
⏰ Total Time: 15–20 minutes[2]
🍽️ Servings: 4 (as a side) to 2 (as a light main)[2][3]

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12/27/2025

"Beet and Apple Salad with Honey-Lemon Mustard Dressing - Beet and Apple Salad with Mixed Greens, Pecans, Blue Cheese, and Honey-Lemon Mustard Dressing

Ingredients:
For the Salad:
- 6 oz mixed salad greens (arugula, baby spinach, or spring mix)
- 2 medium cooked beets, peeled and sliced (about 1½–2 cups)
- 1 large sweet apple (Honeycrisp or Fuji), cored and thinly sliced
- 1/2 cup pecans, roughly chopped
- 1/3 cup crumbled blue cheese (Gorgonzola or Roquefort)

For the Honey‑Lemon Mustard Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 medium lemon, juiced (about 2 tablespoons)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper

Directions:
1. Roast or cook the beets: Preheat oven to 400°F (200°C). Wrap whole scrubbed beets in foil, place on a baking sheet, and roast until fork-tender, 40–60 minutes depending on size; cool slightly, peel, and slice 1/4-inch thick (or use pre-cooked beets heated through).
2. Toast pecans: While beets roast, preheat oven (or use same 400°F if timing allows) and toast 1/2 cup pecans on a baking sheet for 6–8 minutes, stirring once, until fragrant and lightly browned; remove and let cool.
3. Make the dressing: In a bowl or jar combine 1/4 cup extra-virgin olive oil, 3 tablespoons Dijon mustard, 2 tablespoons honey, juice of 1 medium lemon (about 2 tablespoons), 1 tablespoon apple cider vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; whisk or shake vigorously until emulsified and smooth. Chill or set aside for up to 1 hour to meld flavors.
4. Prepare salad base: Place 6 oz mixed greens in a large salad bowl or arrange on individual plates.
5. Assemble salad: Top greens with sliced roasted beets, sliced apple, crumbled 1/3 cup blue cheese, and toasted 1/2 cup chopped pecans, distributing evenly.
6. Dress and toss: Drizzle dressing over the salad—start with 2–3 tablespoons and toss gently; add more to taste so salad is lightly coated but not soggy.
7. Serve immediately: Transfer to serving plates or bowl, finishing with an extra sprinkle of blue cheese or a few whole pecans if desired.

Recipe Details:
⏱️ Prep Time: 15 minutes (plus beet roasting time as needed)
🍳 Cook Time: 40–60 minutes (for roasting beets; optional if using pre-cooked beets)
⏰ Total Time: 55–75 minutes (roasted beets) / 15 minutes (with pre-cooked beets)
🍽️ Servings: 4

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12/27/2025

"Christmas Salad with Honey Mustard Dressing

Ingredients:
For the Salad:
- 7 cups mixed spring greens
- 1 1/4 cups mandarin orange segments (about 3–4 oranges)
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup candied pecans, roughly chopped
- 1 ripe avocado, sliced (optional)

For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallot
- Salt and freshly ground black pepper, to taste

Directions:
1. Prepare the salad ingredients: wash and spin-dry the mixed greens and place them in a large salad bowl; peel and segment the mandarins and add 1 1/4 cups of segments to the bowl; add 1/2 cup pomegranate arils, 1/2 cup crumbled feta, 1/2 cup chopped candied pecans, and the sliced avocado if using.
2. Make the dressing: in a small bowl whisk together 1/3 cup olive oil, 1 tablespoon honey, 2 teaspoons Dijon mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon minced shallot until fully emulsified; season with salt and freshly ground black pepper to taste.
3. Toss and serve: drizzle the dressing over the salad (start with about 3–4 tablespoons and add more to taste), then gently toss the greens and toppings to coat evenly; serve immediately so the candied pecans stay crunchy.

Recipe Details:
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 0 minutes
⏰ Total Time: 10 minutes
🍽️ Servings: 6

"

12/27/2025

"Christmas Salad

Ingredients:
For the salad:
- 7 cups mixed spring greens
- 1 1/4 cups mandarin orange segments (clementines or tangerines)
- 1/2 cup pomegranate seeds (can substitute dried cranberries)
- 1/2 cup feta cheese, crumbled
- 1/2 cup candied pecans, roughly chopped

For the dressing:
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon shallot, minced
- salt and pepper to taste

Directions:
1. Place the mixed spring greens, mandarin orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans in a large bowl. No cooking required for assembly at room temperature.
2. In a small bowl, add all dressing ingredients: olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper; whisk vigorously for 30-60 seconds at room temperature until smooth and emulsified.
3. Drizzle the desired amount of dressing over the salad mixture, then gently toss everything together to evenly coat. Serve immediately at room temperature; store any leftover dressing separately in the fridge for up to 3 days.

Recipe Details:
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 0 minutes
⏰ Total Time: 10 minutes
🍽️ Servings: 6

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12/27/2025

"Sausage and Veggies Skillet - 30 Minute, One-Pan Meal

Ingredients:
- 2 cups corn kernels (from 3 ears, completely cooked)
- 1 tablespoon olive oil
- 12 oz sausage (cooked, such as Cajun sausage, andouille sausage, or smoked sausage)
- 1 large red bell pepper (diced)
- 1 large zucchini (sliced)
- ½ teaspoon chili powder
- Fresh cilantro (chopped, for topping)

Directions:
1. Cook the sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 12 oz of sliced cooked sausage and cook for about 4-5 minutes, stirring occasionally, until browned and slightly crispy. Remove sausage to a large plate, reserving the oil in the skillet.
2. Prepare bell pepper: To the same now-empty skillet, add 1 large diced red bell pepper and cook for about 4 minutes on medium heat. Add some reserved oil from sausage if needed to prevent sticking. Remove cooked bell pepper to the plate with sausage.
3. Cook zucchini: To the same now-empty skillet, add 1 large sliced zucchini and cook for about 3 minutes on medium heat. Add reserved oil if needed to prevent sticking. Remove to the plate with other ingredients.
4. Prepare corn: Slice corn kernels off 3 cooked ears of corn using a knife.
5. Assemble: In the same skillet, combine cooked sausage, bell pepper, zucchini, and corn kernels. Mix well, add reserved oil from sausage, and sprinkle with ½ teaspoon chili powder. Reheat on low heat for 2-3 minutes, stirring occasionally.
6. Finish: Remove from heat and top with chopped fresh cilantro. Season with salt if needed, though sausage is usually salty enough.

Recipe Details:
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 15 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 4

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12/27/2025

"Creamy Pork Tenderloin Medallions with Orzo, Spinach & Mushrooms

Ingredients:
For the Pork:
- 1 lb pork tenderloin, trimmed and cut into 1‑inch medallions
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

For the Mushrooms:
- 1 tablespoon olive oil
- 8 oz baby Bella (cremini) mushrooms, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper

For the Orzo & Sauce:
- 1 cup uncooked orzo
- 2 1/2 cups low‑sodium chicken broth
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup half‑and‑half (or 3/4 cup heavy cream for richer sauce)
- 2 cups fresh baby spinach

For Finishing:
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh thyme sprigs for garnish
- Additional smoked paprika or salt to taste

Directions:
1. Pat pork medallions dry, season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, then heat 2 tablespoons olive oil in a large heavy skillet over medium‑high heat until shimmering (about 2 minutes) and sear pork medallions 2–3 minutes per side until golden brown; transfer medallions to a plate but do not overcook (they will finish cooking later).
2. Reduce heat to medium, add 1 tablespoon olive oil to the same skillet, then add sliced mushrooms seasoned with 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté 4–5 minutes until browned and their liquid has evaporated; remove half the mushrooms to a bowl and leave the rest in the skillet.
3. To the skillet with the remaining mushrooms, add the uncooked orzo, 2 1/2 cups chicken broth, minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon fresh thyme, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt; bring to a boil over medium‑high heat (about 3–4 minutes).
4. Once boiling, reduce heat to medium‑low and simmer, stirring occasionally, for 8–10 minutes until the orzo is tender and most liquid is absorbed; stir in the reserved cooked mushrooms during this time.
5. During the last 5 minutes of the orzo cooking, add 2 cups fresh spinach to the pan and stir until wilted.
6. Stir in 1/2 cup half‑and‑half (or 3/4 cup heavy cream) and simmer on low for 1–2 minutes to create a creamy sauce; taste and adjust seasoning with additional salt or smoked paprika if desired.
7. Nestle the seared pork medallions into the creamy orzo mixture, increase heat to medium, and cook 3–4 minutes more until pork reaches 145°F (use an instant‑read thermometer) and sauce is warmed through.
8. Remove from heat, sprinkle with crushed red pepper flakes if using, garnish with fresh thyme sprigs, and serve immediately.

Recipe Details:
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 4

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12/27/2025

"Stuffed Butternut Squash with Spinach, Bacon, and Cheese

Ingredients:
For the Butternut Squash:
- 2 medium butternut squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

For the Spinach, Bacon & Cheese Filling:
- 1 tablespoon olive oil
- 10–12 oz fresh spinach (about 10 oz), washed and roughly chopped[3]
- 6–8 strips bacon, cooked crisp and chopped (reserve a few pieces for topping)[1][3]
- 8 oz cream cheese, softened (or substitute 6 oz crumbled feta for a feta version)[1][2]
- 1 cup freshly grated Parmesan cheese (or 6 oz crumbled feta if using feta version)[1][2]
- 3 tablespoons fresh thyme leaves (or 1 teaspoon dried rosemary/thyme if preferred)[1][5]
- Optional: 1/4 teaspoon smoked paprika and 1/4 teaspoon chili powder (if using feta-style filling)[2]

Directions:
1. Preheat the oven to 400°F (200°C). Place the butternut squash halves cut side up on a baking sheet, brush cut surfaces with 2 tablespoons olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; then turn squash cut side down on the baking sheet and roast for 40 minutes, until fork-tender[1][3].
2. While the squash roasts, cook the bacon: bake or pan-fry 6–8 strips until crisp, about 15–25 minutes in a 350°F oven or 8–12 minutes in a skillet, then drain and chop, reserving a few pieces for topping[5][1].
3. In a skillet, heat 1 tablespoon olive oil over medium heat and add the fresh spinach; cook 4–6 minutes, stirring, until wilted and any excess liquid evaporates, then remove from heat and drain any remaining liquid[1][2].
4. Soften the cream cheese (briefly microwave 15–20 seconds if needed) and in a medium bowl stir together softened cream cheese, 1 cup grated Parmesan (or 6 oz crumbled feta), the cooked spinach, half of the chopped bacon, and 3 tablespoons fresh thyme (or 1 teaspoon dried rosemary); season to taste with salt and pepper and, if using the feta variation, add 1/4 teaspoon smoked paprika and 1/4 teaspoon chili powder[1][2].
5. When the squash has roasted 40 minutes, remove from oven and turn halves cut side up; scoop a bit of flesh if desired to enlarge cavity and create space for filling (reserve scooped squash for another use) then warm the filling briefly in the skillet or microwave so it’s easy to spoon[3][1].
6. Divide the spinach-bacon-cheese mixture evenly among the 4 squash halves, mounding or leveling the filling as desired, and top with the reserved chopped bacon pieces[1][3].
7. Return the stuffed squash to the oven and roast at 400°F for an additional 10–15 minutes, until the filling is heated through and cheese is melted; if you want a golden top, broil on High for 2–4 minutes—watch closely to avoid burning[1].
8. Remove from oven, let rest 5 minutes, garnish with extra fresh thyme or parsley if desired, and serve warm[1][3].

Recipe Details:
⏱️ Prep Time: 15 minutes[4]
🍳 Cook Time: 55 minutes total (40 minutes initial roast + 10–15 minutes after stuffing)[1][4]
⏰ Total Time: 1 hour 10 minutes (approx.)[1][4]
🍽️ Servings: 4 (two halves each makes 4 servings)[1][3]

"

12/27/2025

"Roasted Butternut Squash and Spinach Lasagna - Half Baked Harvest

Ingredients:
For the Roasted Butternut Squash Purée:
- 6 cups cubed butternut squash (about 1 medium squash)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream (or 1/3 cup milk), plus more if needed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon pure maple syrup or honey (optional)
- 1/4 teaspoon ground nutmeg

For the Spinach Ricotta Filling:
- 1 tablespoon olive oil or butter
- 1 shallot, finely chopped (or 1 small onion)
- 2 garlic cloves, minced
- 12–16 ounces fresh baby spinach (about 6–8 cups)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella, plus 1 cup reserved for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried sage or 1 tablespoon chopped fresh sage (optional)
- Pinch of crushed red pepper flakes (optional)

Other:
- 12 no-boil lasagna noodles or regular lasagna noodles cooked according to package directions
- 1–1 1/2 cups béchamel or reserved cream (optional, see directions)
- Additional grated Parmesan for topping
- Fresh basil or sage for garnish (optional)

Directions:
1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet; roast for 30–35 minutes, turning once, until fork-tender and lightly caramelized. Remove from oven and let cool slightly.
2. Reduce oven temperature to 350°F (175°C) for baking the assembled lasagna if using Half Baked Harvest timing; keep roasted squash warm for puréeing.
3. Transfer roasted squash to a blender or food processor; add 1/4 cup heavy cream, 1/4 cup Parmesan, maple syrup (if using), nutmeg, and blend until smooth. If too thick, add more cream or milk 1 tablespoon at a time until a spreadable, creamy purée forms; season to taste with salt and pepper.
4. While squash roasts or immediately after, make the spinach ricotta: heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Sauté shallot for 2–3 minutes until softened, add garlic and cook 30–60 seconds until fragrant. Add the fresh spinach in batches, cooking until wilted (about 3–5 minutes total). Remove from heat and squeeze or press out excess moisture; let cool slightly.
5. In a large bowl combine the cooked spinach, 1 1/2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup Parmesan, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sage/crushed red pepper if using; mix until well combined. Taste and adjust seasoning.
6. Prepare lasagna noodles per package if using boiled noodles: cook until al dente, drain, and lay flat to avoid sticking. Preheat oven to 350°F (175°C) for baking if you reduced earlier. Grease a 9x13-inch (or equivalent) baking dish and spread 1/2–2/3 cup of béchamel or reserved cream on the bottom to prevent sticking (optional).
7. Assemble the lasagna: Spread a thin layer (about 1/3) of the butternut squash purée on the bottom of the dish. Arrange a single layer of lasagna noodles over the squash (3–4 noodles across). Spread 1/3 of the spinach ricotta mixture over the noodles, then dollop/spread 1/3 of the squash purée over that. Sprinkle 1/3 cup shredded mozzarella and a tablespoon Parmesan.
8. Repeat layering two more times (noodles, spinach ricotta, squash purée, cheeses) to create three layers total, ending with a final layer of noodles topped with the remaining squash purée, remaining mozzarella (about 1 cup), and additional Parmesan. If using béchamel, pour small amounts between layers as you prefer for extra creaminess.
9. Cover the lasagna tightly with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until cheese is bubbly and golden and the lasagna is heated through (internal temperature around 165°F/74°C).
10. Let the lasagna rest for 10–15 minutes before slicing to set the layers. Garnish with chopped fresh basil or sage and an extra sprinkle of Parmesan before serving.

12/27/2025

"Brownie Cupcakes (Fudgy Brownie Cupcakes with Chocolate Buttercream)

Ingredients:
For the Brownie Cupcakes:
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup (113 g) unsalted butter, cut into cubes
- 1 1/4 cups (250 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup (94 g) all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder (optional for extra chocolate depth)

For the Chocolate Buttercream Frosting:
- 1 cup (226 g) unsalted butter, at room temperature
- 2 cups (240 g) powdered sugar, sifted
- 6 ounces (170 g) semisweet chocolate, melted and cooled
- 2 tablespoons (30 ml) heavy cream or milk (add more if needed)
- 1 teaspoon pure vanilla extract
- Pinch of salt

Directions:
1. Preheat the oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners or lightly spray the cups with nonstick spray.
2. Melt the chopped chocolate and cubed butter together: place them in a microwave-safe bowl and heat in 20–30 second increments, stirring between intervals, until fully melted and smooth; allow the mixture to cool for 3–5 minutes so it’s warm but not hot.
3. Stir the granulated sugar into the slightly cooled chocolate-butter mixture until combined, then whisk in the vanilla.
4. Add the eggs one at a time, whisking thoroughly after each addition until the batter is glossy and smooth.
5. Gently fold in the flour, salt, and cocoa powder (if using) with a spatula just until no streaks remain; do not overmix.
6. Divide the batter evenly among the 12 prepared liners—fill each about 3/4 full (use an ice cream scoop for even portions).
7. Bake at 325°F (163°C) for 20–23 minutes, or until a toothpick inserted into the center comes out with moist crumbs (do not bake until completely dry to preserve fudgy texture).
8. Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
9. While cupcakes cool, prepare the chocolate buttercream: beat the room-temperature butter with an electric mixer on medium speed until creamy, about 2 minutes.
10. Gradually add the sifted powdered sugar and beat on low until incorporated, then increase speed to medium and beat until smooth.
11. Add the melted (and cooled) chocolate, vanilla, pinch of salt, and 2 tablespoons cream; beat until fully combined and the frosting is glossy and spreadable; add additional cream by 1 teaspoon increments if a softer consistency is desired.
12. Once cupcakes are completely cool, pipe or spread the chocolate buttercream on top of each cupcake.
13. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).

Recipe Details:
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 20–23 minutes
⏰ Total Time: 45–55 minutes (including cooling)
🍽️ Servings: 12 cupcakes

"

12/27/2025

"Sun-dried tomato and mushroom pasta in a garlic and basil sauce

Ingredients:
- 2 tablespoons olive oil
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- 3.5 oz sun-dried tomatoes diced
- 2 vegetarian chicken bouillon cubes
- 2 cups water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese shredded
- 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
- ½ lb fettuccine pasta

Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add 8 oz sliced mushrooms and 3 minced garlic cloves, and cook the vegetables for about 3 minutes, stirring occasionally.
2. Add 3.5 oz diced sun-dried tomatoes to the skillet, reduce heat to medium, and cook for 1-2 minutes until fragrant.
3. Meanwhile, dissolve 2 vegetarian chicken bouillon cubes in 2 cups of boiling water to make broth; carefully add the broth to the skillet and continue cooking the vegetables on medium heat, uncovered, for about 10 minutes until the mushrooms and sun-dried tomatoes absorb some broth and it reduces by half.
4. Stir in ½ cup half and half and ½ cup heavy cream, bring to a gentle boil for 1 minute, then reduce to low-medium heat.
5. Add ½ cup shredded Parmesan cheese and cook the sauce, stirring constantly, for 2-3 minutes until the cheese fully melts and the sauce thickens to a creamy consistency.
6. Stir in 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil) and cook for 1 more minute on low heat; taste and adjust seasoning with salt and pepper if needed.
7. While sauce simmers, cook ½ lb fettuccine pasta in a large pot of boiling salted water according to package instructions until al dente, about 8-10 minutes; drain, reserving ½ cup pasta water.
8. Add drained pasta to the skillet with the sauce, toss thoroughly to coat, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce; serve immediately.

Recipe Details:
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 4

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Grandma's Feast

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12/27/2025

12/27/2025

12/27/2025

12/27/2025

12/27/2025

12/27/2025

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