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In the Kitchen with Alice: Recipes & Local Lore from the Old Creamery Co-op
By Alice Cozzolino

Amy might be a southerner by heart and spirit, but she and I Amy might be a southerner by heart and spirit, but she and I are Yankees by practice; we light our first fire as late into the season as we can bear. This necessitates cooking on as many burners (we have 8!) and in as many ovens (we have 2) as possible when we are home and awake for more than a couple of hours. Fortunately, we still have a lot of food preservation happening, so on Wednesdays, the burners are going full tilt, along with two heat-producing dehydrators. We are warm while we joyfully put up food to feed us through the rest of the year. But we still try to prepare our meals with heat-generating potential in mind.

We dug the last of our sweet potatoes, and these precious few coveted tubers are beckoning our culinary creativity. Aha! One of Amy’s favorite entrees: Roasted Sweet Potato Lasagna. It requires a nice long burner time to caramelize some onions and TWO turns in the oven…one to roast the potatoes and one to bake the lasagna. Perfect. I prepare this recipe by making or buying fresh egg pasta sheets. This delicious entree begs to be presented with candlelight and soft music and in the company of cherished friends. It will open doors to conversation and camaraderie. Trust me! You’ll see!

♦  Print Recipe: Roasted Sweet Potato Lasagna [V, NF, GF*] — This is a rich and unusual entrée. The flavor combination of sweet caramelized onion and sweet potato, the bite of the fontina cheese, the richness of the cream, and the tenderness of the fresh pasta noodles makes for a great combination

Vegetarian (V) | Vegan (Vg) | Nut-Free (NF) | Gluten-Free (GF) | Wheat-Free (WF) | *With Alteration

[Photo credit: (ccl) David Lifson]

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ABOUT THE AUTHOR

Alice Cozzolino

Alice and her partner and spouse, Amy, have lived in Cummington since they built their home in 1986.  Alice and Amy are very deeply connected to their land; they grow a lot of their own food, eat well (especially during the growing season), feed many friends and loved ones and preserve as much food as possible.