Look at Those Smiles

About a week and a half ago (I know, I know, it’s been a busy week), I hosted a small dinner party at my place with the fine ladies in the picture above. And Pete, who was a great sport. Good conversation, Neko Case albums and moderately-priced wine were in full supply. I made the recipes below, which a) turned out pretty well b) would be very easy to replicate for a large or small gathering.

If you are making anything here, may I also offer the following tips:
1. This menu would have been perfect for a weekday dinner party. You can make almost everything (sans roasted vegetables and black bean brownies) beforehand, then wrap it in aluminum foil and then throw it in the oven when you get home from work.

2. The key to the lasagna is using fresh spinach (as opposed to the frozen-block-kind) and sautéing fresh garlic and onions to mix with the ricotta.

3. Yes, the black bean recipe really is that easy. It’s not that great for leftovers though…

BRUSCHETTA
Here, I just used part of the Italian boaf of bread, some Trader Joe’s Bruschetta sauce and mozzerella cheese. Toast the bread, heat the bruschetta sauce in a small pan, then put the sauce on the toast and add the cheese. Bake for about 10 minutes and you are good to go!

SPINACH LASAGNA
Ingredients:
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Preparation:
1. Preheat oven to 350 degrees.

2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. In a skillet over medium-high heat, cook onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, and pepper in a bowl. Add cooled onion mixture. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish.

5. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. 6. Repeat layering 2 times.

6. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving

ROASTED VEGETABLES
Chop up a myriad of vegetables (I used eggplant, zucchini, yellow squash and red onion) and toss with olive oil, butter and Italian seasoning. Then bake in the 350 degree oven for as long as you bake the lasagna.

FAMOUS LAROSAS SALAD

GARLIC BREAD
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread

Preparation:
1. Preheat oven to 350°F.
2. Mash garlic to a paste. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
3. Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.
4. Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
-Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking-

BLACK BEAN BROWNIES
Ingredients:
1 box of Brownie Mix (I like Trader Joe’s Truffle Brownie Mix)
1 can of black beans
½ bag of Heath toffee chips (you could also use walnuts, white chocolate chips, peanut butter chips, whatever)

Preparation:
1. Using a food chopper or a food processor, puree the black beans.

2. Add the brownie mix and stir with a wooden spoon. Don’t add anything else that the brownie recipe calls for (eggs, oil, butter, etc.). Pour into a greased 8x8 pan.

3. Bake according to the brownie package instructions (usually 350 degree oven for about 30 minutes). I served these with cut strawberries and whipped cream. So good! And vegan!