Well this was heaven for a few days. That only makes it appropriate for this recipe to be the one we share to celebrate our 400th post. Yes, FOUR HUNDREDTH. That’s a lot of recipes, friends! But seriously, this is the recipe to end all recipes. I could never share another recipe on this blog again and abandon the whole thing and be satisfied knowing that we left you with the absolute best recipe possible. But despite how limited time feels and increasingly busier work becomes, this shouldn’t be the last post, satisfying as it may be. 400 posts is a lot of time, dedication and cooking, when you think about it. That’s a lot of meal planning and grocery shopping. I wonder how many people try making at least 400 recipes in a lifetime? It’s kind of crazy to think about – we’ve been tracking what Will makes and what I bake on the blog for almost three years, so to have that volume is kind of unbelievable. And to think – there’s plenty of recipes that we missed out on blogging about! Reflecting back, it doesn’t surprise me that some of the recipes on the “remake for new photos” list never get done…Will’s desire to try something new is always pushing us forward, no matter how much we may enjoy a dish.
It is also appropriate that this is our 400th post because it’s adapted from one of my favorite, most inspiring food bloggers, Pinch of Yum. I can’t even imagine how wonderful this blog could be if I followed even the simplest of Lindsey’s advice (food photography, anyone?). But alas, I enjoy filling my time with a multitude of activities, so this little hobby blog will never reach the stardom of Pinch of Yum and that’s quite alright. That being said, if you’ve somehow never checked out that website, you really need to re-evaluate your life. We have yet to have a bad recipe from Pinch of Yum and even I am capable of cooking her not-always-simple meals. I left this one to the pro, but I think I at least contributed by picking it out 🙂
Cooking Notes: We used turkey instead of pork, as the meat. And there was also the option to use mozzarella or provolone and we went for provolone, just to go outside the box. Will pretty much stuck to the recipe, knowing that it would be awesome.
Sweet Potato and Zucchini Lasagna (adapted from Pinch of Yum; makes 9 squares)
3 large zucchini
1 lb. ground turkey
2 large sweet potatoes
1 cup milk
1/2 cup chicken broth
2 tbsp olive oil
5 cloves garlic, minced
2 tsp ancho chili powder
2 tsp ground cumin
1 1/2 tsp salt
1/2 cup chopped cilantro
1/2 cup chopped green onions
2 cups shredded provolone
Cut the zucchini into thin strips lengthwise, very carefully using a knife (or a specialty peeler, if you’ve got it). Lay the strips on paper towels and sprinkle with salt, to allow water to be absorbed. Let the zucchini rest while you prep everything else, so the moisture is removed. While the zucchini rests, brown the ground turkey with 3 cloves of minced garlic, 1 tsp ancho chili powder, 1 tsp cumin and 1/2 tsp salt. Set aside.
Wash the sweet potatoes and poke with a fork several times, wrap once in a paper towel and microwave for 5-7 minutes or until soft. (You can oven bake them if you’d prefer, but the microwave is quicker). Allow to cool for a moment, then cut into chunks, transfer to a blender and puree with the milk, chicken broth, olive oil, 2 cloves of garlic, 1 tsp ancho chili powder, 1 tsp cumin and 1 tsp salt, until smooth and creamy.
Preheat the oven to 375 degrees. Grease a 9×13 casserole dish, they layer zucchini “noodles”, sauce, sausage, chopped cilantro/green onions and cheese. Repeat this layering three more times, ending with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with a greased piece of foil and bake for 30-45 minutes. Remove from oven and let stand for 15-20 minutes, before diving in. Totally worth the wait!