arts & entertainment >> food
ADL
Centennia
Gala
Honoring
Mark Reuss
President, GM North
A harvest meal for Sukkot.
E
Save The Date!
October 3, 2013
6 pm
GM Heritage Center, Sterling Heights
Also Honoring ADL Michigan Region Past Chairs and Directors
For more information:
hbudaj@adl.org 1248.353.7553
ADL
1 00
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very year, it seems, we shiver
as we eat in the sukkah. It
can get pretty
chilly at night when
Sukkot falls in late-Sep-
tember to mid-October.
This year is certainly
an anomaly, with the
weeklong festival com-
mencing the evening of
Wednesday, Sept. 18.
Still officially summer,
the leaves will still be on
the trees — and, most
likely, the weather mild.
A blessing!
Sukkot meals are customarily
heavily vegetable-based, fitting the
harvest theme of the holiday. It's also
traditional to serve stuffed
foods.
The following recipes
feature vegetables — lots
of them — and include
a savory green lasagna
layered with spinach and
cheese and topped with
fresh-made tomato sauce.
There's also a green bean-
and-tomato salad, fresh
salmon cakes with corn
relish and spicey cookies
with crystallized ginger.
It's a harvest feast! ❑
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58 September 12 • 2013
GREEN LASAGNA
You can use good-quality marinara
sauce instead of homemade tomato
sauce if desired.
Sauce:
2 Tbsp. extra-virgin olive oil
1 Tbsp. minced garlic
1 28-oz. can San Marzano toma-
toes
'/2 tsp. salt
1/2 tsp. dried oregano
Filling:
2 Tbsp. extra-virgin olive oil
1 cup chopped yellow or sweet
onion
2 tsp. minced garlic
2 10-oz. packages spinach,
thawed and drained well
1/2 cup fresh basil leaves, packed
3 cups ricotta cheese
1 cup milk
1 cup grated Parmesan or
Romano cheese
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. freshly ground black pep-
per
1 large egg, lightly beaten
Other ingredients:
12 lasagna noodles (about 10 oz.)
2 cups good quality shredded
mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves (garnish)
SUSHI SULAILi/11
Make the sauce: Heat oil in a
medium saucepan over medium heat.
Add garlic, and saute for 1 minute.
Stir tomatoes and their juices, salt
and oregano into the garlic, and
bring to a boil. Reduce heat, and sim-
mer 30 minutes stirring occasionally.
Adjust salt to taste. Use an immer-
sion blender to blend the sauce until
almost, but not completely, smooth.
Or process with a food processor
until almost smooth.
Prepare the filling: While the sauce
is cooking, heat oil in a large skil-
let over medium-high heat. Add the
onions and garlic, and saute for 2
minutes. Remove from heat to cool.
Add remaining filling ingredients,
and stir well. Adjust salt to taste (I
prefer my filling a bit salty).
Preheat oven to 350 degrees. Spray
a 9- x 13-inch baking dish with non-
stick cooking spray.
Cook lasagna noodles according
to package directions, and drain well
but do not rinse.
Arrange 3 lasagna noodles in bot-
tom of the baking dish. Spread V3 of
the filling over, and sprinkle with 1
cup mozzarella cheese. Repeat two
more times, ending with the remain-
ing lasagna noodles.
Cover dish with foil, and bake in
a preheated oven for 45 minutes.
Uncover, sprinkle with Parmesan
cheese and bake for 30 minutes more.
Allow to stand for 10 minutes before
cutting and serving, with tomato
sauce on the side and fresh basil
leaves.
Makes 12 servings.