Cheesy Spaghetti Squash


A guest post from our customer Gloria:

Cheesy Spaghetti Squash Casserole

1 medium spaghetti squash (Brewer’s Organics)

2 tbsp butter

1 small onion, sliced thinly (Brewer’s Organics)

1/2 cup ricotta cheese

1/2 cup mozzarella cheese


Cut spaghetti squash in half lengthwise and scrape out seeds.

Bake in microwave:  Place in baking dish with about 1/4″ of water, covered with saran wrap and microwave  for 10-12 minutes or until soft.

Bake in oven:  Place on a cookie sheet (on a silicone sheet) and bake for 45 minutes or until soft.


Preheat the oven to 375*.


Saute the onions and butter over medium heat, until the onions start to caramelize.  Add salt, pepper (and any other preferred seasonings) to taste.


Scrape out the squash with a fork and put in a medium sized mixing bowl.  Mix in the onions, ricotta and 1/4 cup of mozzarella cheese.  Butter a baking dish and add the mixture to it, topping with remaining mozzarella cheese.


Bake for 15-20 minutes until it starts to bubble and turn golden brown.



You can change up the flavor by substituting different cheeses like a sharp cheddar but I tried this out along the lines of a more Italian, creamy flavor.   You could also prepare this the night before and then just pop it in the oven to bake it.

Eggplant Lasagna


A guest post from Kerri:

Eggplant: From India With Love


My first encounter with the “exotic” eggplant was at Summerfest (you know…that fairly large music festival that takes place on Milwaukee’s lakefront). Two words: Eggplant Fries! When I used to attend the festival quite regularly every summer, my first culinary stop was always at the Venice Club to grab an order of eggplant fries with marinara dipping sauce! Yum! These days I try to enjoy my eggplant, now a frequent star in my weekly meal menu, with a little less deep-frying 😉

The eggplant, a member of the nightshade family and a close relative of the potato and tomato, was originally domesticated in India from wild nightshade and, botanically, is classified as a berry, the seeds of which contain nicotinoid alkaloids (yep…a relative of tobacco…don’t worry…you have to consume 20 pounds of eggplant to consume the equivalent of one cigarette’s worth of tobacco).

The eggplant is called an aubergine in England, a far more descriptive name for this versatile berry/vegetable than our somewhat confusing “eggplant”. So where did this crazy name come from? Apparently, some varieties cultivated in the 18th century resembled goose or hen’s eggs, and now, some of these white and yellow varieties that earned the eggplant it’s unusual moniker are back! I was lucky enough to find a white variety to plant in my garden this year (pictured here with the more common purple variety).

A great recipe reminiscent of those Venice Club eggplant fries I enjoyed way back when (and continue to enjoy in moderation) is the tasty Any Meat Eggplant Lasagna recipe below. This is an excellent lower-carb version of traditional lasagna that will satisfy your comfort food cravings as the temperatures fall this Fall.


Any Meat Eggplant Lasagna

The Ingredients:

2 T olive oil + 1 tsp olive oil for brushing

2 eggs

2 T water

1 cup grated Parmesan cheese

1 cup Panko breadcrumbs Italian seasoning to taste

Salt and ground black pepper to taste

2 large eggplants, peeled and sliced into 1/2 inch round slices

1 pound ground meat of your choice (turkey, beef, pork, chicken, soy meat substitute)

48 ounces tomato sauce

2 cups shredded mozzarella cheese

The Recipe:

1. Preheat oven to 375 degrees. Brush 1/2 tsp olive oil on each of two baking sheets.

2. Whisk eggs and water together in a small, shallow bowl

3. Season the panko breadcrumbs with Italian seasoning to taste (You can also purchase Italian seasoned panko breadcrumbs or regular breadcrumbs. I just happened to have unseasoned panko on hand)

4. Mix the parmesan cheese, seasoned breadcrumbs, salt and pepper in a separate small, shallow bowl.

5. Dip eggplant slice in egg mixture and then press into crumb mixture. Tap off excess crumbs and place on prepared baking sheet. Repeat with all slices.

6. Bake eggplant slices at 375 for 40-50 minutes, flipping slices halfway through baking to make sure each side is golden brown.

7. Remove eggplant from oven and increase temperature to 400 degrees.

8. Heat remaining 2 T olive oil in skillet and stir in ground meat.

9. Brown meat until crumbly (about 10 minutes) and drain any excess grease.

10. Stir tomato sauce into ground meat.

11. Place 1/3 of the baked eggplant slices on the bottom of an oiled 9 by 13 pan.

12. Pour 1/3 of the tomato meat sauce over the bottom eggplant layer.

13. Sprinkle 1/3 of mozzarella cheese on top of the sauce layer.

14. Repeat steps 11-13 two more times (you should end with a mozzarella cheese layer).

15. Bake uncovered at 400 degrees for 10 to 15 minutes

16. Remove from oven and allow to cool.

17. Enjoy! (perhaps with a nice glass of red wine ;))

Summertime Pasta Salad Recipe

A guest post from Holly: 

pasta salad

I’m going to continue with my summertime, cold, refreshing salad recipes because it’s hot outside and vegetables delivered from Brewers Organics are a plenty!


penne pasta (cooked per the box directions).

4 small carrots julieened,

1 red bell pepper chopped

2-3 broccoli crowns chopped

fresh parsley


Soak the cut vegetables in a thoroughly whisked together mixture of:

1 tsp olive oil

1 tbs white wine vinegar

1 tbs sugar

2 cups water

After soaking and stirring for about 20 minutes I poured the mixture over the pasta, added fresh parsley, stirred & photographed!  It tasted really, really good with some Annie’s Naturals Goddess dressing.  I recommend it!

Italian Pasta Salad Recipe

pasta salad


With Memorial Day ushering in the unofficial start of summer it is time once again that we are grilling out more often.  It can get boring having the same old sides with our burgers and chicken.  A super easy side to serve is an Italian Pasta Salad.  It is extremely versatile since you can add whatever vegetables you have on hand.  Some versions of the recipe also call for pepperoni if you prefer meat in it.



3cups (8 oz.) rotini pasta, cooked, drained

2 cups broccoli florets

½ cup cubed Mozzarella Cheese

½ cup chopped red pepper

½ cup finely chopped red onion

½ cup of halved cherry tomatoes

½ cup pitted black olives

1 cup Zesty Italian salad dressing



Run pasta under cold water to help cool the pasta. 

Toss all ingredients in a bowl except for the dressing and lightly mix.

Add salad dressing.  Note:  Most recipes call for only ½ cup of dressing but we have found that it takes a full cup since the pasta tends to soak up the dressing.

Refrigerate salad at least one hour before serving