Do you ever just get the urge to prepare a beautiful, healthy, love filled dinner at home? Well I know I do. As it often does – the mood to hang out with my little inner chef struck me. So I did what any person would do in that situation; I voyaged straight to the grocery store to stock up on some goodies to wow myself with.
Nothing too fancy and crazy. Just a nice veggie dish is what I was feelin’. In my mind I had decided I would make a Veggie Lasagna, accompanied with a Roasted Spaghetti Squash and Quinoa side dish. Once I was done perusing the store I ended up with Zucchini, Spinach, Sweet Potato, Eggplant, Spaghetti Squash, Ricotta, and some Tomato paste. Upon returning to my little Zen pad, I opened the deep freeze and took out some northern mushrooms, that were literally picked in my back yard. Ummmm, did I mention – they are darn delicious!! Every time I return to Northern Canada, I always look forward to chowing on some delectable local mushies. I Grabbed the quinoa from the cupboard, and was ready to rock and roll. In order to do that though I needed music, so I got some toe tappin’ tunes going. Music always makes things more fun. I can’t imagine my every day life without it.
There is nothing like eating healthy. It just makes your mind, body, and soul, so freaken happy and rejuvenated. Fueling my body to be it’s best.
Prior to my prep work I cut the Spaghetti Squash in half, drizzled olive oil on it and a wee bit of sea salt, and put er’ in the oven to roast, while also getting the quinoa cooking. I sliced up all the veggie’s, after which I salted the zucchini slices to get some of the water out of them. Otherwise it all comes out when it’s baking, and then you have to drain it, and well, with that also drains flavor…. So yes, I salted those bad boys and let them sit for a bit before I dried them with paper towel.
I spread tomato paste on the bottom of the baking dish, and started to layer the vegetables, adding a nice layer of ricotta cheese in the middle.
I made two layers of each veg, drizzled it with olive oil and topped it with a bit of grated marble cheese.
Swapped out the squash from the oven with the veggie dish.
Baked it at 400 degrees for about an hour – and Voila!! Behold a veggie lasagna.
I was having issues getting the sweet potato to stay on the top as the dish wasn’t quite deep enough. I pulled it together the best I could though. As you do.
Front deck ambiance? Or back deck ambiance? Decisions, decisions. After a coin toss with myself, it was front deck action that was in order. I checked my watch, and it just so happened to be Wine O’clock. Well look what time it is?? Being known for always being prepared for anything, I had a wine for exactly that time. The wine of choice was of course Canadian, as I always drink locally no matter where in the world I am.
The wine was a delightful Pinot Grigio, with notes of peach and apple, and the name was literally Wine O’clock. One of the best times, if I do say so myself.
I set the table, and it was show time!
Who needs to go for dinner when you got it all in your own yard. What time are you coming over?
10 thoughts on “Wining and dining on the deck.”
Looks delicious – I should come up and check this awesome deck out in person….
You absolutely should!! You are welcome anytime.
That looks so yummy 🙂
It did hit the spot;)
Mark and I still have very fond memories of the dish (thai green chickpea curry) you cooked for us at Jbay 😀
Oh my goodness! That is amazing you remember that:) What awesome memories. I will have to cook for you guys again when I visit SA!!
I’ve nominated you for a Versatile Blogger Award. (if you have received it before or don’t want to take part – don’t worry I won’t be offended). Just wanted to share your amazing blog with more people – hope you don’t mind 🙂