Category Archives: Entree

St. Patty’s Recipe

It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.

Print Recipe
Corned Beef Cabbage Rolls
Cuisine Irish
Servings
people
Cuisine Irish
Servings
people
Instructions
  1. Prepare corned beef according to package (if necessary)
  2. Boil the carrot and potato until they easily break apart with a fork.
  3. Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
  4. Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
  5. Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
  6. Serve while still warm!
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Baobab & Pistachio Crusted Halibut

Baobab & Pistachio Crusted Halibut

Written by Denae – Graphic Design & Social Media Manager
Recipe & Picture by MRM Superfoods

MRM Superfoods can make up some AMAZING recipes, implementing their pure nutrient rich products. So we decided to start sharing some with you lovely readers, because hey, everybody eats! And even if you’re just looking for a Halibut recipe you can leave out the Eggplant and Zucchini and still have a delicious dish! It’s versatile and definitely ready for you to try it out!

Round of applause for MRM and their tasty recipe mastery! Keep your eyes out for more of them to come. Yuuummmmy!

Love,

Lassens

Print Recipe
Baobab & Pistachio Crusted Halibut
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Instructions
Pistachio & Baobab Crust
  1. Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
  1. In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
  2. Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Zucchini Tagliatelle
  1. Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
  2. Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
  3. Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
  4. Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
  5. To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
  6. When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
  7. Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
  8. When the crust is on, place the pan under the broiler for 1 minute or so.
  9. The fish should be in the pan no longer than 5 minutes total.
  10. Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!
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strognaoff+recipe, easy+dinner, quick+recipe, easy+stroganoff, simple+stroganoff

Comfort Food to the Rescue!

Simply Stroganoff

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Once in a while an old-fashioned dish like stroganoff is what you need to feel satisfied!  I started making this dish back in college when money was tight, and it has remained a family favorite.  This recipe makes 4-6 servings.
 
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You Will Need: 

  • 1 lb organic ground beef–I love our Eel River Extra Lean Grass Fed Beef!
  • 1/2 cup organic chopped white or spanish onion
  • 6 oz organic mushrooms.  I used the white mushrooms, but other varieties work just as well
  • 2 TBSP butter
  • 1 qt organic beef cooking stock, divided
  • 2 tsp Better than Bouillon Beef Base (If you haven’t tried this, you are missing something delicious for your flavorings!)
  • 1/3 cup organic unbleached flour
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 lb organic ribbon pasta

Directions:

Bring 2 qts of salted water to a boil.
Meanwhile, start browning the organic lean ground beef, breaking it up, and chop the onion.
 
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Add the onion to the ground beef and stir regularly. When browned, if you did not use lean ground beef you will want to skim the fat off of the meat. Turn the heat to low and add 3 cups of beef stock and the beef base.
 
If the water has come to a boil, add the ribbon noodles and stir.  Keep your eye on them so they don’t boil over or overcook.
 
Wash and slice the mushrooms.

 

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Melt the butter in another pan and sauté the mushrooms until golden, then remove from the heat.  

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Put the remaining beef stock in a shaker cup, add the flour, and shake until well blended.

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Pour the flour/stock mixture through a sieve into the meat mixture, and stir well.  (The sieve is the key to a gravy without lumps!)  Turn the heat up to medium.   It should thicken fairly quickly.  Add the mushrooms and stir.

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I like to taste the gravy at this point to see if I need to adjust the seasonings.  I usually don’t add more salt, but we like a little pepper added. 

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Add the sour cream and stir to blend.  Ready to serve over the drained, hot noodles!

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I served the stroganoff with simple wedged tomatoes and stir-fried zucchini.  Love the colors!

Enjoy the bounties of the summer, including delicious beef!
 
Love,
 
Lassen’s
pasta+puttanesca, kalamata+olive+pasta, easy+pasta+recipe, vegetarian+pasta+sauce, easy+pasta+sauce

Another Quick Dish–this one can be Vegetarian!

Kalamata Olive Pasta…Otherwise Known as Pasta Puttanesca

lassensloves.com, Lassen's, Lassens, Pasta+Puttanesca,Kalamata+Olives, Caprese+Salad
 
I always have the ingredients for this easy Italian Pasta dish on hand for those busy days when I just don’t want to cook, but I want to eat!  This dinner takes only about 30 minutes, including the salad shown!

Kalamata Olive Pasta (Pasta Puttanesca)

(This recipe is adapted from one found on the Epicurious website)  Serves 6

 

 

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You will need:

  • 1 pound whole wheat spaghetti
  • 5 cloves organic garlic, minced or forced through a garlic press
  • 1 TBSP Wild Caught Anchovy Paste
  • 1/2 tsp hot red-pepper flakes, or to taste
  • 1/3 cup organic extra-virgin olive oil
  • 1 28-oz can of Muir Glen organic diced tomatoes
  • 1/2 cup drained pitted Kalamata olives
  • 2 TBSP drained organic capers
  • salt/pepper to taste
  • 3/4 cup coarsely chopped fresh organic basil

Begin:

Bring a large pot of salted water to boil
Puree the tomatoes in a blender (I used my small food processor because my blender was broken!  Boo! But it worked alright)

 

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Mince or press the garlic
Coarsely chop the olives
When the water boils, add the pasta and cook until al dente
 
Heat the oil in a heavy skillet over medium-high heat
Add the garlic, anchovy paste, and red pepper flakes, and stir occasionally until fragrant.  This only takes about 2 minutes.
 
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Add the tomato puree to the garlic oil 

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Stir and then add the Kalamata olives and capers, then bring to a gentle simmer and add salt and pepper to taste 

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Meanwhile, chop the basil, and check the pasta to see if it is done.  When it is al dente, drain.  You can toss the pasta into the sauce if you would like.  Or serve the pasta and sauce separately.   

Make the salad–this takes only about 5 minutes!

Easy Caprese Salad

 

This is one of my favs!

You Will Need:

  • Mozzarella Fresca (Fresh Mozzarella), drained.  I like the little balls–they are about 1/2″ rounds
  • Organic cherry or grape tomatoes, cut in half
  • Organic Basil, coarsely chopped
  • Organic Balsamic Vinegar
  • Organic extra-virgin olive oil
  • Fresh-ground salt and pepper, to taste
Just toss everything together!  I do about half the amount of Mozzarella Fresca to the amount of tomatoes (2 cups of tomatoes, 1 cup of Mozzarella Fresca), then add the basil, vinegar, oil, salt and pepper to taste

Now Serve!

Stir the basil into the pasta sauce, and pass shredded parmesan cheese, if you’d like.  Everything is ready!
 
We like to have some Lassen’s Baked Rosemary Bread with balsamic vinegar and olive oil on the side.

 

lassensloves.com, Lassen's, Lassens, Pasta+Puttanesca, Kalamata+Olives, Caprese+Salad
 

Seriously!  It’s dinner in about a half hour!

This is a perfect meal for a busy summer day when you don’t want to heat up the kitchen!  
 
Happy pasta-ing!
 
Love,
 
Lassen’s
salmon+recipe, fancy+salmon+recipe, easy+salmon+recipe, recipes+for+peppers, rainbow+peppers

A Fish Dish Story

Fish Even Kids Will Love

 
lassensloves.com, Lassen's, Lassens, Salmon+Recipe, Salmon+Peppers+Recipe
 
Maybe I’m just a mean mom, but however it happened, my kids grew up eating–and enjoying–fish.  I think one of the reasons is this recipe.
 
Years ago we went to a show in LA.  It was a dinner and comedy show with Danish comedians.  My Danish in-laws and several other family members were excited for the comedy.  I had no idea that I would come away with a favorite family recipe.
 
It was fish — salmon, to be exact — on a bed of multi-colored peppers.  There was lime juice, I could tell, and a green herb that I had never tasted before.  Delicious!
 
Several years later, when I tasted cilantro for the first time, it sparked my taste memory.  That was the unknown green herb in the salmon entree!  So I was able to more accurately recreate this delicious fish dish for my family!  It is simple and fast, and very nutritious.  

 

lassensloves.com, Lassen's, Lassens, Salmon+Recipe, Salmon+Peppers+Recipe
 

Wild-Caught Salmon on a Rainbow Pepper Bed

 

You’ll Need:

  • Wild-caught Salmon steaks or filets–as many as will feed your crowd
  • Organic Peppers of various colors–right now you can find red, orange, yellow and green–about 1/2 cup per person, chopped
  • Organic Cilantro, chopped–about 1 TBSP per person
  • Fresh organic lime juice–1/2 tsp per person
  • 1 TBSP extra-virgin olive oil
  • Salt to taste
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Chop the peppers into 1/2 to 1-inch chunks
 
Chop the cilantro

 

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Place about 1/2 inch of lightly salted water in a flat skillet, then gently lower the salmon into the water to poach.  Cover and bring to a gentle simmer.  Depending on the thickness of the salmon, it will need only about 10 minutes to cook through.  

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Heat the olive oil in another skillet, and then saute the peppers just until tender. Add salt to taste. 

Check the salmon.  Use a fork to gently open up the thickest part of the fish.  When it is light salmon-colored, not deep red, it is done.  
 
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Stir the cilantro into the peppers…

 

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…and add a squeeze of lime juice.

Then you are ready to serve!  Place the peppers on a platter, and then top with the poached salmon.
 
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This is a great recipe for hot spring or summer days when you don’t want to heat the kitchen.  I served it with roasted asparagus and an easy arugula, tomato, feta cheese salad.

You might try grilling your salmon instead of poaching, for a real summer-style dish!

Want to know some health benefits of eating salmon?  Try these on for size: Reduction of inflammation, improved cognitive function, cancer prevention, and improved eye, cardiovascular, skin and eye health!  Click here for the details!

love,
 
Lassen’s
vegan+zucchini+lasagne, vegan+lasagne, zucchini+recipes, healthy+lasagne

Vegan Zucchini Lasagna

A True Labor of Love

…and there’s so much love!

Vegan+Zucchini+Lasagne 

Most of the good things in life are at least a little labor intensive.
Building a house, painting a mural, planting a garden…
but the outcome is always oh, so nice and oh, so worth it.
As Stephanie, our Lassen’s Ventura Sample Captain confessed, such was the case with this recipe for Vegan Zucchini Lasagna. It’s just a lot of chopping and dicing, which can all be done ahead of time and stored in the fridge until you’re ready to bake. Paleo, Vegan and Gluten-Free! Oh yeah, and the taste is fantastic!

You’ll Need:

Vegan+Zucchini+Lasagne
  • 2 cups walnuts
  • 1 eggplant
  • 2 red bell peppers
  • 1 red onion
  • 1 Tb oregano
  • 3 garlic cloves
  • 1/2 cup fresh chopped basil
  • 8 zucchini squashes (cut into thin strips)
  • 3 tsp thyme
  • 1 bunch black kale
  • 1/4 cup nutritional yeast
  • 2 lemons (juiced – save peels for zesting)
  • 1 jar of marinara sauce (25 oz)
  • 4Tb extra virgin olive oil
Vegan+Zucchini+Lasagne

 

 
Cucina Antica Garlic Marinara is now sale this month (May, 2013)!
 
Instructions:
Preheat Oven to 450
Dice eggplant, red onions, bell peppers and garlic. Place in a saucepan on medium heat with zest from lemon, olive oil, thyme and oregano. Stir constantly for 10 minutes or until eggplant is tender. Add kale and lemon juice and simmer for another 2 minutes. 
Set Kale mix aside in a bowl.
 
On medium heat simmer zucchini strips for 8 minutes – flip regularly. Place 1 layer of zucchini strips on the bottom of a 9×13 baking dish. With a spoon, evenly spread half of the kale mixture over the zucchini strips, covering it completely. Pour 1 cup marinara sauce evenly over the top of the kale mixture.Top with another layer of zucchini strips followed by the kale mixture and then one more zucchini layer. Pour the rest of the marinara evenly over the final zucchini layer. Sprinkle the top with Nutritional yeast and walnuts.
Bake for 30 minutes.
 
Vegan+Zucchini+Lasagne
 
love,
 
Lassen’s

Artichoke Basil Turkey Sliders in Ventura

Try this excellent recipe!

turkey+sliders
 
The weekend is here and all this girl wants to do is run to the beach.
The sky is blue, the wind is mild and the temperature is ideal for some fun in the sun.
As I sit here, daydreaming of the beauty outside of these four walls I am suddenly alerted to the newest delicious delight from our Sample Captain, Stephanie (the beloved creator of our popular raw vegan strawberry cheesecake).
 

Today’s yummy-tummy-happy-dance evoking dish…

turkey+sliders

Artichoke Basil Turkey Sliders! 

turkey+sliders, ground+turkey
 
turkey+sliders, organic+tomatoes, organic+basil
 
turkey+sliders
 

As one who is watching her carbohydrate intake, I was particularly happy about these due to decision to use iceberg lettuce in lieu of a bun. These little beauties are fresh, savory and judging from the directions of the recipes cards that she passed out, pretty easy to make!

If you missed the sample demo here in Ventura, FEAR NOT MY FRIEND! A recipe awaits you!
 

 

You’ll Need:
  • -free range ground turkey
  • -organic basil (chopped)
  • -yeast flakes
  • -coconut aminos

————

  • organic tomato (sliced)
  • -organic sliced artichoke hearts
  • -organic iceberg lettuce
  • -cheese of choice (we used Rouge et Noir Le Petite Bleu Cheese)
 
Instructions:

For every 1 lb ground turkey add

  • 6 Tablespoons yeast flakes
  • 4 Tablespoons coconut aminos
  • 1/2 oz chopped basil. 
  • Combine the above ingredients with the ground turkey together in a large bowl.
  • Using your hands, begin assembling small patties, roughly the size of silver dollars.
  • Fry at medium heat until meat is brown on all sides.
  • Cut lettuce into small squares.
  • Layer as followed: lettuce, tomato, meat patty, artichoke hearts, cheese and top with more lettuce.
  • Secure with toothpick and VOILA! enjoy!
 

These went PERFECTLY with our sweet and juicy organic watermelon slices!

organic+watermelon

 

organic+watermelon

 

The moral of this story is that, yes, the weekend fun may have to wait, but great, delicious food that makes you happy and healthy is here now!
Have a wonderful weekend!

Love,

Lassen’s

angel+hair+pasta, meatless+meals, fresh+pasta, fresh+tomato+recipes, easy+meals, easy+pasta

Meatless Monday

My daughter likes to call this pasta “Angel’s Red Hair” 

angel+hair+pasta, fresh+pasta+sauce
 
 
 
In keeping with the “Hungry for Change” or even the “Forks Over Knives” documentaries that I have reviewed lately, I thought I would share a favorite family recipe that I have been making for over 25 years.  Farm fresh produce, onions and garlic, olive oil and basil–nothing better that that!  These amounts are to serve 6. (And we love leftovers of this for lunch!)

Onions and Garlic

 
 
angel+hair+pasta, fresh+pasta+sauce
 

 

Chop the onion.  I used a medium-sized Spanish Onion.
angel+hair+pasta, fresh+pasta+sauce
 

And then mince the garlic–if you don’t have one, invest in a garlic press.  So much easier than mincing by hand!  I used four cloves.

And Here’s a Handy Tip…

Here’s a technique that helps me avoid one of the most annoying tasks when I cook–peeling tomatoes.  I learned this technique way back when I helped my mom bottle tomatoes every summer.
 
First, bring a large pot of water to boil.  Then wash your tomatoes (I used about 3 lbs of Roma tomatoes.
angel+hair+pasta, fresh+pasta+sauce

 

Drop the washed tomatoes carefully into the boiling water.

angel+hair+pasta, fresh+pasta+sauce

 

The water will stop boiling, but that’s ok.  Some of the tomatoes will float to the top, so push them back down with a spoon so they stay in the water.  After about a minute, scoop up one of the tomatoes and prick the skin with a sharp knife. If the skin splits open, they are ready.

 

angel+hair+pasta, fresh+pasta+sauce
 
Scoop the tomatoes out into a strainer.  Put them under running water to cool and stop them from cooking further.

 

angel+hair+pasta, fresh+pasta+sauce

 

Core and peel the tomatoes.  The skins will slip right off!

 

angel+hair+pasta, fresh+pasta+sauce

 

Then chop the tomatoes and set aside.
 
Make sure your water comes back to a boil, and if you are using spaghetti, start cooking it in the boiling water.  If you are using angel hair or capellini pasta, wait to cook it (It only takes about 2-3 minutes of cooking time.)
 
Heat about 2 TBSP olive oil in a large pan, then add the onions and garlic and sautee over medium heat until soft and translucent.

 

angel+hair+pasta, fresh+pasta+sauce

 

Add the tomatoes.

 

angel+hair+pasta, fresh+pasta+sauce

 

Stir and bring to a slow simmer.  Season to taste with salt, and if desired, pepper (I never use pepper in this recipe, but some people really love it!)  If you are using the thin pasta–angel hair or capellini–put it in the water now.

 

angle+hair+pasta, fresh+pasta+sauce

 

When it has come to an easy simmer, add chopped fresh basil and stir.  Check the pasta to see if it is tender, and when it is, drain the pasta.

 

angel+hair+pasta, fresh+pasta+sauce

 

Now dinner is ready to serve!

 

angel+hair+pasta, fresh+pasta+sauce

 

This is a great main dish for a light supper, or even a side dish if you’d like to have some grilled chicken or fish.  If you’d like serve with shredded parmesan cheese.  Lately we have been enjoying the Lassen’s brand Rosemary Sourdough Bread when we eat Italian, too.  Tonight I’ll make some sauteed Italian Squash, and we’ll have a great meal!
 
Happy Meatless Monday!
 
love,
 
Lassen’s
 
favorite+products, quick+meals, in+a+hurry+meals

In A Hurry?

Sometimes You Just Need A Quick Solution

I’ve always worked hard to make sure my family has healthy meals, and that often means lots of work.  But there are lots of times when there just isn’t enough, well, time to put into a home-cooked meal.
 
With all of the sports and music lessons and other activities at our household, there were times when I was tempted to make toast and call it dinner.
 
Luckily, we have lots of solutions here at Lassen’s for the time-crunch with which most families struggle.  From frozen burritos and pizzas to our house-made soups and other hot items from our deli you can find lots of fast and easy meals.  But here is one of my favorite simple solutions–

Seeds of Change Simmer Sauces 

 
seeds+of+change, easy+dinner, dinner+in+a+hurry, Indian+Stir+Sauces
 
We love Indian food!  These sauces make what can be very complicated cuisine into something easy.  I always have a couple of jars of these in my pantry.
 
Simply saute some chicken, beef, fish, or tofu until done, add a jar of the sauce and simmer for 10 minutes.  I usually roast some vegetables like asparagus or green beans (shown here with some pine nuts), and with some rice we have a complete meal.  I throw some chopped cilantro on the Takka Masala, just because I love the stuff!  (Add raisins to the Korma Sauce–it’s delicious!)
 
easy+dinner, dinner+in+a+hurry, Indian+stir+sauces, Tikka+Masala
 
Even without the meat or tofu, you can have a very tasty dinner!  And you can serve this meal within about 20-30 minutes, start to finish.  
 
So look for quick time-saving meal options, like Seeds of Change Simmer Sauces, next time you’re at Lassen’s!
 
Have a great dinner tonight!
 
love,
 
Lassen’s