Culture Magazine

42 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 CAULIFLOWER AND SPINACH LASAGNA Written Molly Shuster Streamline efforts with frozen spinach and no-boil lasagna noodles—assemble ahead of time and bake when ready to serve. Serves 6 to 8 CAULIFLOWER: 2 medium heads cauliflower, cored and cut into small florets 4 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper PESTO: 2 cups fresh basil leaves 2 cups fresh parsley leaves and tender stems 2 cloves garlic ¹⁄ ³ cup toasted pine nuts, divided 1 tablespoon fresh lemon juice ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ²⁄ ³ cup extra-virgin olive oil ¹⁄ ³ cup grated parmesan LASAGNA: 1 pound whole-milk ricotta 2 large eggs 1 pound fontina, grated, divided ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 10-ounce boxes frozen chopped spinach, thawed, excess liquid squeezed out 15 no-boil lasagna noodles CAULIFLOWER: Heat oven to 400°F. Divide cauliflower florets between 2 baking sheets and drizzle each with 2 tablespoons oil. Season with salt and pepper and toss to coat. Spread evenly across sheets and roast for 15 to 18 minutes, until golden. Toss, then continue roasting until crisp and tender, about 10 more minutes. Cool. Leave oven on. PESTO: Meanwhile, combine basil, parsley, garlic, half of the pine nuts, lemon juice, salt, and pepper in bowl of a food processor and pulse until finely chopped. Add oil in a steady stream, blending as you go. Stir in parmesan and remaining pine nuts. Taste and adjust seasoning as necessary. LASAGNA: Mix ricotta, eggs, 1½ cups fontina, salt, and pepper in a large bowl until well combined. Spread about a quarter of the pesto across the bottom of a 9-inch-by-11-inch baking dish. Scatter half of the cauliflower and half of the spinach over the pesto. Cover with a layer of 5 noodle sheets. Top noodles with another quarter of the pesto and all of the ricotta mixture. Cover with another layer of 5 noodles. Add remaining cauliflower and spinach. Cover with remaining 5 noodles and top with remaining pesto. Sprinkle with remaining fontina. Tightly cover baking dish with foil. Bake for 20 minutes. Uncover and bake until golden and bubbling, about 20 more minutes. Cool for 5 minutes before serving. FETA, CUMIN, OLIVE, AND CHICKEN TACOS Written by Elaine Khosrova Photographed by Mark Ferri Styled by Leslie Orlandini The big flavors of Greek salad— tomato, cucumber, oregano, olives, and feta—adapt perfectly to the addition of cumin, cooked chicken, and plenty of fresh cilantro in this tangy taco filling. Make the mixture a few hours ahead to allow the seasonings time to penetrate all the parts. But be sure to fill the tacos just before serving. Serves 2 ½ cup crumbled firm-style feta ¹⁄ ³ cup finely chopped red onion 3 tablespoons olive oil ¾ teaspoon dried oregano ½ teaspoon ground cumin ²⁄ ³ cup shredded cooked chicken breast ½ cup paper-thin sliced cucumber (use a vegetable peeler) ½ cup grape tomatoes, quartered ½ cup diced yellow bell pepper ¹⁄ ³ cup chopped pitted olives ¼ cup finely chopped fresh cilantro, firmly packed 4, 4-inch soft corn tortillas Combine feta, onion, olive oil, oregano, and cumin in a large bowl. Mix well, and let marinate 15 minutes. Add chicken, cucumber, tomatoes, pepper, olives, and cilantro to feta mixture. Combine well and set aside at least 20 minutes (preferably a couple of hours, covered, in refrigerator). On an ungreased hot griddle or in a sauté pan, heat and lightly brown tortillas. Spoon a quarter of the filling on each warm tortilla, and fold over to create a taco. Enjoy promptly. Feta, Cumin, Olive, and Chicken Tacos

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