For this dish I use Tyler’s Ultimate Stuffed Potato recipe and just make a few changes. I basically use more milk in the mornay (fancy name for cheese sauce) and add more veggies. I also skip his last step where he puts the stuffed potato back in the oven and tops it with MORE cheese (why do I skip that step again?) This can be a meal in itself, especially if you choose to add the bacon. We always have leftovers that we eat the next day for lunch. 

Ingredients

• 4 medium-sized russet potatoes
• Extra-virgin olive oil
• Kosher salt
• 1/2 stick butter
• 1/4 cup all-purpose flour
• 1/2-1 cup milk (heated)
• About 2 cups shredded sharp Cheddar
• about 4 cups of blanched or steamed broccoli and/or cauliflower florets
• bacon or prosciutto (if you have it ), cooked until crisp and diced
• chives, chopped
• freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

“Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking, prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat (your making a roux here) and then whisking in the milk*. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.”

*If you’ve never made a mornay sauce, I’ve found that by heating my milk up first I have a better result with the sauce thickening evenly.  Also, be careful how fast you pour in the milk and whisk. whisk, whisk.  Pouring too slow might leave you with too thick of a sauce, and pouring to fast could prevent it from thickening. If your sauce seems too thin, cook it a bit longer until it thickens. If it start getting too thick, turn down the heat or add more milk.

Tip: If you’re short on time, give the potatoes a head start in the microwave before putting them in the oven.

Tip #2: Now that you know how to make a mornay sauce, you can make your own mac and cheese!

I eat these like they’re candy. I thought I hated brussel sprouts until my mom made them like this for Thanksgiving a few years back. The browner and crispier they are the better :) Yum.

Ingredients

• brussel sprouts
• kosher or seal salt
• fresh ground pepper
• good olive oil (use something that has a flavor you enjoy –Martinis Kalamata olive oil from Trader Joe’s is a good choice at a great price –it has a really earthy flavor)

Directions

Preheat oven to 425 deg.  Prepare brussels by slicing off the base and peeling away any dry or damaged outer leaves. Cut them in half and put in a bowl. Pour a good amount of olive oil over them, sprinkle generously with salt and pepper, and toss to coat. Arrange on a sheet pan so that the flat side is facing down. Roast until starting to brown and caramelize (this won’t happen if you’ve skimped on the olive oil), about 10-12 min (depending on the size of your sprouts, which can vary). Just open up the oven and taste one to see if they're done. If not, maybe give them a toss and another minute or two :)

If you’ve never cooked with eggplant before, this is a great first recipe. This lasagna is AMAZING! It is so flavorful and filling; you will not even miss the noodles or meat.  Aaron loves when I make this–definitely a Barker favorite.  I’ve included the original recipe (thanks Danny Boome from the Food Network) with my alterations in bold.  See additional notes and tips below.  With my adaptations (more eggplant, mushrooms, sauce, and cheese) I’m able to make 1 8x8 plus a little 7x5 to freeze for later. If making for a larger group, you could probably make just 1 9x13. Goes great with a side of capellini tossed with parmesan, butter/olive oil, salt and pepper.

Ingredients

• 2 large eggplants, sliced lengthwise 3/4-inch thick  (I use 3 see picture below –I peel the eggplants before slicing so you don’t have to deal with the chewy skin)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms (I use at least 2 cups of thickly sliced –buy in bulk at Costco)
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2-3/4 cup of shredded mozzarella
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves (I use a heaping tsp of dried since I don’t have fresh in my garden)
• 2 cups Nona's Marinara Sauce, recipe follows (I use 1 can or TJ’s Tuscano Marinara)

Directions

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes total.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. (Tip-if you want a nice browned mushroom, don’t move them around while cooking.  Wait several minutes before giving them a stir) Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, shredded mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture (reserve some if you want to make an extra for the freezer). Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Tips

I use three eggplants so that I have enough to make a little frozen one for later. Those three eggplants make two sheet pans of sliced eggplant –you can cook them at the same time in the oven.  If using two different racks, rotate the racks half way through when you take them out to flip them.

This is the best sauce.  There are 3 cups of sauce in this can.  Thus, I use the leftover cup to make my mini freezer lasagna.

If making an extra to freeze, just pop it in the oven frozen –no need to defrost.

Serve this delicious side dish with green beans and mustard glazed pork chops.

Ingredients
Butternut squash
blue cheese
toasted walnuts
olive oil
salt
pepper

Preheat oven to 425 degrees.
Peel and seed one butternut squash. Use a large one if you want a lot or a small one if you don't. Cut in to 1 inch cubes -they do not have to be perfect. Place in a bowl and generously coat with good olive oil. Sprinkle with a good amount kosher salt and freshly ground black pepper. Toss to coat. Arrange in a single layer on a cookie sheet. Roast for approx 20 minutes, tossing once, until slightly browned and caramelized.
Remove from oven and transfer squash to a serving dish. Top with blue cheese and toasted walnuts while still hot so blue cheese slightly melts.