Meals Notes: Tasty recipes for meatless meals throughout Lenten season

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The annual wassailing of the apple trees at Terhune Orchards is another event that could have been a victim of the COVID-19 pandemic. Thanks to the inventive ideas of the owners who made it possible to celebrate virtually or in person at the farm in Lawrence, you don’t have to miss out on the festivities.

The orchard traditionally hosts the Wassail event in the midst of its oldest apple trees every winter with dancing, music and pieces of bread soaked in cider to thank the trees for the last harvest and to bless them for the next. Based on an old British custom meant to protect them from evil spirits, it is a ray of hope in the cold winter months.

For a virtual celebration, visit youtube.com/watch?v=lTjyw_vEnlo&feature=youtu.be to watch a celebratory video with Terhune employee Elaine Madigan. Alternatively, visitors can come to the farm in person during regular opening hours and hold their own celebration. These visitors can bring folks along and generally create a riot to scare off the evil spirits. You can also sing the Wassail Song and recite the Orchard Blessing; Both stand in the middle of the trees.

For more information on wassailing in Terhune, visit terhuneorchards.com.

Virtual workshop for healthy eating

Local Healthy Lifestyle Advisor, Kendra Thatcher, will host a digital workshop on March 13 at 1:00 pm on Grounds for Sculpture in Hamilton, titled “Personal Assessment: Eating Healthy All Lifestyles”.

The workshop is a down-to-earth and sustainable approach to improving the relationship with food at all stages of life and offers participants the opportunity to assess their personal health, environment, eating habits and culture.

The workshop costs $ 25 for members and $ 35 for non-members. Information and registration can be found on the website groundforsculpture.org/events/simply-delicious-nutrition-for-life/

New market date

Bad weather at Princeton Farmers Market last Thursday canceled.

The outdoor market, which runs from 10 am to 2 pm on Franklin Ave. 46-80, held in Princeton, has been rescheduled for tomorrow, Thursday, February 25th. The markets in March are scheduled to take place on February 4th and 18th, depending on the weather.

The Princeton Market has vendors selling seasonal produce, meat, eggs, poultry, cheese, cakes, quiches, olive oil, baked goods, pickles, soaps, and honey. Some vendors recommend ordering early for collection during market hours. Refer to the princetonfarmersmarket.com website for links to vendors.

The market follows government protocols for wearing masks and maintaining social distancing.

Other markets that watch winter hours include Stockton Market in Stockton (stocktonmarket.com), Trenton Farmers Market in Lawrence (thetrentonfarmersmarket.com), and West Windsor Farmers Market (westwindsorfarmersmarket.com), which open two Saturdays each month outside occur.

Puff pastry baked eggs

This recipe from the seasoning experts at mccormick.com can help add color and flavor to a meatless meal during the current Lent and beyond.

  • 1 sheet of frozen puff pastry, thawed (half of the 17.3-ounce pack)
  • 1 small yellow onion, chopped
  • 1 cup of chopped peppers
  • 1 cup asparagus pieces, (1-inch pieces)
  • 2 teaspoons of oil
  • 1 teaspoon Italian seasoning
  • 2 tablespoons of grated parmesan cheese
  • ¼ teaspoon salt
  • 2 tablespoons of grated mozzarella
  • 4 eggs
  • ¼ teaspoon crushed red pepper

1. Preheat the oven to 400 degrees. Place defrosted pastries on a lightly floured surface. Cut into 4 squares. Place squares on one side of a large, flat baking pan that hasn’t been sprayed with any cooking spray. Prick the top of the dough squares with a fork. Put aside.

2. Put the vegetables with oil in a large bowl. Sprinkle with Italian spices, parmesan and salt. throw again to coat well. Spread the vegetables on the other side of the pan next to the pastry squares. Bake for 10 minutes or until the puff pastry is lightly browned. Take the pan out of the oven.

3. Make an indentation with the back of a large spoon in the center of each pastry square. Place the vegetables evenly around the wells, making sure that the edges of the dough squares are covered. Sprinkle the squares with mozzarella. Break an egg into each well. Sprinkle with crushed red pepper.

4. Bake 10 to 15 minutes longer or until eggs are tender.

Spinach Lasagne

Whether you’re observing Lent or avoiding meat for some other reason, this simple recipe from mccormick.com is packed with flavor and nutrition. Make your own Italian tomato sauce or pick up a few glasses at the grocery store.

  • Italian tomato sauce
  • 1 package (16 ounce) lasagne noodles
  • 2 containers (15 ounces each) of ricotta cheese
  • 1 pack (8 ounces) of shredded mozzarella cheese (2 cups), divided
  • ½ cup of grated parmesan cheese, divided
  • 1 package (16 oz) of frozen minced spinach, thawed, drained, and pressed dry
  • 2 eggs
  • 1 tablespoon parsley flakes
  • 2 teaspoons of Italian seasoning
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper

1. Prepare the Italian tomato sauce.

2. Preheat the oven to 350 degrees. Cook the pasta as directed on the package. Drain and rinse with cold water. Lay it flat on waxed paper or foil to prevent the noodles from sticking together. Put aside.

3. Mix the ricotta, 1 ½ cups of mozzarella, ¼ cup of Parmesan, spinach, eggs, parsley, Italian seasoning, salt and pepper in a large bowl.

4. Spread half a cup of the sauce on the bottom of the 13 by 9 inch baking dish. Top with ¼ of the pasta, overlapping the edges. Spread 1/3 of the cheese mixture over the pasta. Top with 1½ cups of the sauce. Repeat the layers two more times, finishing with a layer of pasta and 1½ cups of sauce. Cover with foil.

5. Bake for 40 minutes. Remove foil. Top with remaining ½ cup of mozzarella cheese and ¼ cup of parmesan cheese. Bake 10 minutes longer or until the center is heated through. Let stand 15 minutes before cutting. Serve with the rest of the sauce if desired.