Pumpkin & Sausage Lasagna

Pumpkin Sauce (Make Ahead)

  • 2 C Pureed Pumpkin
  • 4 T Butter
  • 6 T Flour
  • 4 C Milk
  • 1 pinch Sea Salt
  • 1 T Pumpkin Pie Spice


  • 15 no-boil lasagna noodles
  • 2 lbs Ground Sweet Sausage
  • 3 C Swiss Chard
  • 3 C Kale
  • 4 medium cloves Garlic (minced)
  • 1 medium Yellow Onion (finely chopped)
  • 1 Duck Egg (or 2 chicken eggs)
  • 16 oz Ricotta
  • 8 oz Mozzarella
  • 4 oz Atwell’s Gold (or Parmesan)
  • 1 T fresh Parsley (finely chopped)
  • 1 T Italian Seasoning

Make ahead: Pumpkin Sauce

  1. Melt the butter in a medium saucepan over medium heat, then mix in the flour. Stir about 2 minutes.
  2. Increase to medium high heat, and add milk while whisking quickly, approximately 1C at a time. Simmer 2-3 minutes once all milk has been added, whisking occasionally.
  3. Stir in the pumpkin, pumpkin spice, and sea salt. Simmer until sauce is thick enough to coat the back of a spoon.


  1. Set out your ingredients.
  2. Preheat oven to 375.
  3. In a large cast iron skillet, heat olive oil over medium heat. Add sausage, and brown.
  4. Add onion and garlic, and cook 3-4 minutes until aromatic.
  5. Add chard and kale, and cook until wilted.
  6. In a mixing bowl, mix ricotta, eggs, and Italian spice.
  7. To assemble the lasagna: Add 1 cup of pumpkin sauce to the bottom of a 9×13 baking pan. Cover with 4-5 lasagna noodles.
  8. Spread 1/2 the ricotta mixture over noodles. Add 1/2 of sausage mixture on top of the ricotta. Cover with 1 cup mozzarella cheese. Pour 1 cup pumpkin sauce over the mozzarella.
  9. Add another layer of noodles, remaining ricotta, sausage mixture, and mozzarella. Top with last layer of noodles. Pour remaining pumpkin sauce over the top layer of noodles. Sprinkle with Atwells Gold cheese over top.
  10. Bake for 45-50 minutes, or until the top is golden brown. Top with parsley as garnish.

Summer Veggies Paella

  • 1 Zucchini (cut into ½” slices and quartered)
  • 1 small Eggplant (cut into ½” slices and quartered)
  • 1 Pint Green Beans (chopped into 1” segments)
  • 1 lb Heirloom Tomato (seeded and cut into thick wedges)
  • 1 ear of Corn (removed from cob)
  • 1 Bell Pepper (chopped)
  • ½ C Yellow Onion (diced)
  • 2 cloves garlic (minced)
  • 1 T Tomato Paste
  • 2 t Paprika
  • 1 pinch Saffron
  • 1 t Sea Salt
  • 1 lb Shrimp (peeled and deveined)
  • 1 lb Mussels (rinsed and debearded)
  • 2 Chicken Thighs (boneless, roughly chopped)
  • 3 C Bomba rice
  • 2 C Bone Broth
  • 1 C White Wine
  • 1 1/2 C Water
  • 3 T Olive Oil
  • Zest + juice of 1 Lemon
  • Minced parsley for garnish
  1. Lay out ingredients.
  2. Heat 2T olive oil in a large frying pan (cast iron is ideal) at medium heat. Stir in garlic and onion, and sauté for 5 minutes.
  3. Add rice to pan and toss to coat and cook an additional 3 minutes.
  4. Slowly add water, wine, and bone broth while stirring. Add saffron, paprika, bell pepper, zucchini, beans, eggplant, and salt.

  5. Bring to a rolling boil for 2 minutes, then reduce heat to medium-low and simmer covered for 20 minutes.
  6. Add mussels and cook covered for approximately 5 minutes, until all have opened.
  7. While the rice is cooking, in a medium frying pan, heat 1T olive oil over medium heat. Add chicken, tomato paste, and lemon juice and zest. Cook for 5 minutes.

  8. Add shrimp and ensure both sides are cooked, approximately 5 minutes.
  9. Combine meats with rice mixture in large frying pan, and add sliced heirloom tomato and corn. Allow to simmer covered for 5 minutes.
  10. Serve, garnished with minced parsley.

Summer Scallops & Veggies Pizza

  • 1 premade pizza dough
  • Cornmeal

For the Sauce:

  • 1 T unsalted butter
  • 2 T flour
  • ¾ C buttermilk
  • ¼ t sea salt
  • ⅛ t black pepper
  • 1 garlic clove (grated)
  • ¼ C Atwells Gold cheese (grated)

For the toppings:

  • 8 oz burrata cheese
  • 1 medium zucchini (in ¼” slices)
  • 1 ear of corn (removed from cob)
  • 4 oz scallops (quartered)
  • ¼ t basil (minced)
  1. Lay out ingredients
  2. Preheat oven to 500°

  3. In a medium saucepan over medium heat, melt butter and whisk in flour until smooth. Continue to whisk while roux sets up, approximately 2 minutes.
  4. Reduce saucepan to low heat, and slowly add buttermilk, stirring until smooth with each addition.
  5. Once all buttermilk has been added, add garlic, sea salt, and black pepper. Allow to bubble for 1 minute while whisking.
  6. Remove the pan from heat, and add cheese.
  7. Dust counter service with cornmeal, and roll out pizza dough into a 12” circle. Roll up the corners to create the edges of the crust.
  8. Distribute sauce evenly on the crust. Feel free to improvise on the total amount of sauce used, to your tastes.
  9. Add zucchini, corn, scallops, and basil, evenly distributed on the pizza.
  10. Bake the pizza (ideally on a pizza stone) for 6 minutes.
  11. Remove pizza from the oven, and add burrata. Burrata can be shredded up and evenly distributed, left as a ball in the middle, or a mix of those!
  12. Cook for 2-3 additional minutes, until scallops are completely white and cooked through.
  13. Serve pizza with additional grated Atwell’s Gold Cheese, sea salt, and minced basil to taste.

Today is National Lasagna Day, from the list of fun silly “holidays”!

Any excuse to make a lasagna, I’d say!

Lasagna with Eggplant and Zucchini Noodles

  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini (sliced 1/8″ thick)
  • 1 medium eggplant (sliced 1/8″ thick)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1 egg
  • 1 pinch herbes de provence
  1. Gather ingredients

  2. Brown meat in a medium frying pan, and set aside.
  3. Add olive oil to the pan and saute garlic and onions about 5 minutes.
  4. Return the meat to the pan, add tomatoes and basil. Simmer on low for 45 minutes, uncovered.
  5. Meanwhile, slice zucchini and eggplant into 1/8″ thick slices, lightly salt and set aside or 10 minutes, then blot with a paper towel.
  6. Preheat oven to 375°.
  7. In a medium bowl mix ricotta cheese, parmesan cheese, and egg. Stir well.
  8. In a 9×13 casserole dish, spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1 cup of the ricotta cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process, alternating between zucchini and eggplant, until all your ingredients are used up. The last layer top with remaining zucchini and sauce.
  9. Cover with foil and bake 30 minutes.
  10. Uncover the foil, add the remaining mozzarella cheese and a pinch of herbes de provence, and bake 30 minutes
  11. Let stand about 5 – 10 minutes before serving.

Snap Pea & Radish Salad with Burrata

  • 2 French Breakfast Radishes (thinly sliced)
  • 1 pint Snap Peas (halved)
  • 2 C Spring Mix (roughly chopped)
  • ¼ C Mint (fresh leaves, chopped)
  • 1 T Scallions (finely chopped (about ½ scallion))
  • 8 oz Burrata cheese
  • 3 T Olive Oil
  • 1 T Lime Juice
  • 1 pinch Flaky Sea Salt
  1. Gather your ingredients

  2. Let burrata come to room temperature
  3. In a large mixing bowl, combine radishes, peas, spring mix, mint, and scallions.
  4. Add olive oil and lime juice to bowl, and toss to coat.
  5. Tear burrata to expose center, and set out on plates. Sprinkle flaky salt on top.
  6. Top burrata with salad.

In mine, I split some of the pea pods open to add to the texture variation!

Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.

  • 2 C Sugar Snap Peas (trimmed)
  • 2 C Spring Mix salad greens (roughly chopped)
  • 2 Scallions (finely chopped)
  • 1 T Mint (finely chopped)
  • ¼ t Garlic (minced)
  • ½ C Olive Oil
  • 1 T White Wine
  • 2 slices Sourdough bread (cut into ½” cubes)
  • 4 oz Grilling Cheese (thickly sliced)
  • 1 pinch Salt
  1. Set out ingredients.

  2. Preheat the oven to 350°.

  3. Toss sourdough with 2T olive oil and salt until coated.
  4. Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  5. Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  6. In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  7. In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  8. Allow cheese to slightly cool, combine with salad, add dressing, and serve.

Grilling Cheese comes from Narragansett Creamery. If unavailable, substitute Haloumi. 


Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese (grated)
  • 1 C Sugar Snap Peas (trimmed and cut into ½” pieces)
  • 1/4 C Scallions (chopped)
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter
  1. Set out ingredients

  2. In a medium saucepan, heat chicken broth to medium heat
  3. In a large skillet, heat olive oil over medium high heat
  4. Add scallions to skillet and cook for 3 minutes
  5. Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  8. Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  9. Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.

Atwell’s Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.

Prosciutto & Spring Greens Crustless Quiche

A farmers market take on the classic "ham and cheese" quiche.

  • 5 Duck Eggs
  • 1 C Spring Mix (roughly chopped)
  • 1 C Scallions (thinly sliced)
  • 1 clove Garlic (minced)
  • 1 C Prosciutto (chopped)
  • ½ C Milk
  • 2 C Gruyere (grated)
  • ½ C Romano Cheese (grated)
  • 1 T Butter
  1. Preheat the oven to 375°

  2. In a large saucepan on medium heat, melt butter and sauté scallions and garlic for 5 minutes, until aromatic and softened
  3. Add spring mix and prosciutto to saucepan, and cook for additional 3 minutes
  4. Beat together eggs, milk, and cheese in a mixing bowl
  5. Mix together vegetables and egg mixture
  6. Pour into oiled pie pan
  7. Bake for 35-40 minutes, test for doneness by inserting a toothpick in the center


This quiche is a great make-ahead breakfast, as well as being a nice way to use up any extra salad greens at the end of the week.  

We get our milk from a local farm, Crescent Ridge Dairy. If you’re in the greater Boston area, I definitely recommend checking them out for that old-style “milkman” experience!

Radish Risotto

  • 12 French Breakfast Radishes (chopped)
  • 1 C Radish Greens (roughly chopped)
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese (grated)
  • 3 shallots (diced)
  • 1 clove garlic (minced (about 3/4T))
  • 5 T butter ((or olive oil))
  • 1 dash Lemon Pepper (optional)
  • Fresh Mint (to garnish)
  1. Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.

  2. In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.

  3. In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  4. Add radishes and cook for approximately 2 minutes.
  5. Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.

  8. Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.

  9. Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  10. Serve, adding a few fresh mint leaves on top for garnish.


Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.

Spring Greens Flatbread

A quick tasty dinner option using spring mix as the main feature!

  • 1 pre-made pizza crust
  • 3 C spring mix salad greens
  • 1 scallion (finely chopped)
  • ¾ C romano cheese (grated)
  • 3 T olive oil
  • flour or cornmeal (for work surface)
  1. Preheat the oven to 425°

  2. In a frying pan over medium heat, add 1T olive oil, scallions, and spring mix

  3. Stirring occasionally, heat for about 5 minutes to wilt greens

  4. Add flour or cornmeal to your work surface to prevent dough from sticking

  5. Roll out dough to approximately ¼" thickness — imperfection is fine!

  6. Spread remaining olive oil over crust, and add wilted greens + scallion mix and the romano cheese

  7. Bake, ideally on a pizza stone, for 11-12 minutes

  8. Serve immediately for best taste


As a note, when we took these photos, we only used 2C greens — we upped the greens to 3C in the recipe since it wasn’t enough!


If you’d prefer not to use pre-made dough, a great easy one to make at home is King Arthur’s!