Staying In: Recipes That Taste Even Better the Next Day

In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked our partner The Culinistas to share some of their best recipes with us that you can make using pantry staples. 

This week, we're sharing three recipes – a Butternut Lasagna, an Escarole and White Bean Soup, and Overnight Oats – which that taste even better the next day and so are perfect for making in a big batch of and then storing in the fridge. Keep checking in every week for another recipe. And as always, make sure you wash your hands before you eat!

Butternut Lasagna

Serves 6-8

Prep Time 25 minutes
Cook Time 55 minutes

Ingredients

1 pound pasta sheets
4 cups whole milk ricotta
2¼ cups parmesan, grated, divided
3 TB lemon zest, divided
1 tsp onion powder, divided
½ tsp allspice, ground
6 TB olive oil, divided
1 cup basil, packed
2 TB lemon juice
1 small butternut squash, peeled, seeds removed, thinly sliced
Salt & freshly ground black pepper, to taste

Directions

1. Preheat oven to 350ºF.

2. In a large pot of boiling water, cook pasta sheets to al dente doneness, 7 to 8 minutes. Strain and shock with cold water. Set aside.

3. In a mixing bowl, combine ricotta, 1½ cups parmesan, 2 TB lemon zest, ½ tesp onion powder, allspice and 2 TB olive oil. Set aside.

4. In a small food processor, add ½ cup parmesan, remaining lemon zest, remaining onion powder, basil and lemon juice. While the motor is running, stream in remaining oil. Season with salt and pepper.

5. In a greased baking dish, assemble the lasagna. Spread a thin layer of pesto, topped with pasta sheets, ricotta, pasta sheets and butternut squash. Repeat the layers until the baking dish is full and the majority of components are used up. Top the lasagna with ricotta and pesto. Garnish with remaining parmesan cheese.

6. Bake until squash is soft and lasagna is golden brown, 45 minutes to 1 hour. Cut into squares and serve.

Subs: Butternut can be swapped for sweet potatoes. Feel free to add any other veg you have in the fridge.

Escarole & White Bean Soup 

Serves 4-6

Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

2 TB olive oil
½ head fennel, end trimmed, sliced
1 (14.5 oz) can navy beans, rinsed, drained
½ head escarole, chopped
1 tsp onion powder
1 tsp za’atar
½ tsp cumin, ground
¼ tsp cayenne
⅓ cup orzo
1 tsp lemon zest
1 to 2 TB lemon juice, to taste
Salt & freshly ground black pepper, to taste
Fennel fronds, for garnish

Directions

1. In a 4 quart stock pot over medium heat, add oil. Add fennel and sweat until soft and translucent, 10 to 12 minutes.

2. Mix in beans, escarole, onion powder, za’atar, cumin and cayenne and cook until fragrant, 2 to 3 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3. Add orzo and cook until soft, 8 to 10 minutes.

4. Turn off heat, add lemon zest and season with lemon juice, salt and pepper to taste. Drizzle in oil to taste and a few fennel fronds for garnish.

Subs: Kale and spinach are excellent swaps for escarole. Don't have orzo? Use another small pasta.

Overnight Oats 

Serves 4

Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

1 Asian pear, sliced
¾ cup honey, divided
1 tsp allspice, toasted, ground, divided
2 TB extra virgin olive oil1 tsp cardamom, toasted, ground, divided
2 cups coconut milk
One 3-inch-piece ginger, sliced
1 cup rolled oats
3 TB walnuts, roasted, chopped
Salt, to taste

Directions

1. Preheat the oven to 350ºF.

2. In a medium bowl, mix pear, ¼ cup honey, ½ tsp allspice, ½ tsp cardamom, olive oil and season with salt. Transfer onto a parchment-lined baking sheet and bake until soft, 20 to 35 minutes. Set aside and allow to cool to room temperature.

3. In a saucepan, add remaining ½ tsp allspice, remaining ½ tsp cardamom, coconut milk, ginger and ¼ cup honey. If desired, adjust sweetness adding more of the remaining honey, otherwise omit. Heat up the mixture to a gentle boil and then turn off the heat. Allow the spices to steep in the milk while the mixture cools to room temperature. Strain the milk and discard the ginger and spices.

4. Stir in the oats and let sit for 20 minutes.

5. Pack the oats by spooning ⅓ of the oat amount on the bottom of a large glass container. Shingle a few pieces of pear on top along with 1 TB of walnuts. Repeat the process 2 more times, with oats, pears and walnuts -- the top two layers should be pear and walnut. Refrigerate the oats overnight. Eat cold or leave out for 15 minutes before consuming to temper.

Subs: Pear can be swapped with any fruit (fresh or dried) you have on hand, like apples, berries, citrus, kiwis, apricots, or dried cranberries.

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