Friday, December 15, 2017
Cooking

Signature Dish: Butternut Squash Lasagna With Beef

WHO: Dave Rohde, 32, of Holiday, founder and CEO of Paleo on the Go, and Karen Rylander, 36, of Dunedin, chef and nutrition consultant at Paleo on the Go

WHAT: Butternut Squash Lasagna With Beef

ABOUT THE RECIPE: "The Paleo diet is giving your body the nutrition it needs to heal itself and helping your body detox," Rohde said. He would know. Suffering from life-threatening food allergies and an autoimmune disease, he decided to try the diet. He improved so much that he founded Paleo on the Go, a company that makes Paleo-friendly meals and ships them around the country. "I wanted to help other people who were suffering," he said.

Their bestseller is their butternut squash lasagna. Because the Paleo diet cuts out dairy products, the lasagna is cheese-free. Rylander blends cashews with fresh basil and sea salt until they reach the consistency of ricotta. She slices butternut squash into lasagna-shaped noodles, then layers them with the "cashew-ricotta" and a meat sauce made from grass-fed ground beef. With the creamy cashew filling, people always say, "I can't believe there's no cheese in this!"

While Rylander says she loves the hearty flavors, Rohde says he appreciates how practical the lasagna is. "I like that if I'm really busy it's (already) got the vegetables in it so I can heat up one thing and it can be a complete meal," he added.

TIPS: "The cashew-ricotta is so easy," Rylander said. You soak the cashews overnight to make them tender, then puree them in a food processor with fresh basil and sea salt and blend until they reach the consistency of ricotta cheese.

ON THE SIDE: "I love to eat it with a fresh green salad: some arugula, spinach and romaine," Rylander said. "My favorite dressing is fresh lemon juice and olive oil with a little bit of sea salt."

FAVORITE THING TO COOK WITH: "I absolutely love my immersion blender," Rylander said. Also known as a stick blender, it's a narrow blender she uses for pureeing.

Emily Young, Times correspondent

If you have a recipe that you would like featured, or would like to nominate other home cooks and their dishes, email [email protected] with a name and daytime phone number. Include SIGNATURE DISH in the subject line. Or mail to Taste, Tampa Bay Times, P.O. Box 1121, St. Petersburg, FL 33731.

Comments
Five trendy gift ideas for the cook in your life

Five trendy gift ideas for the cook in your life

Giving the gift of cooking isn’t really something you can mess up. Whether gifting a gadget or paying for a class, you can encourage a budding culinary enthusiast or give a seasoned veteran a new toy to play with. Here are five ideas for holiday gi...
Published: 12/13/17
Four ideas for edible gifts you can find throughout Tampa Bay

Four ideas for edible gifts you can find throughout Tampa Bay

Carlynn Crosby, Times correspondent Florida Pure Sea Salt Harvested from Tampa Bay’s waters, these handcrafted salts come in flavors like maple bacon, Sriracha, lemongrass, habanero or black truffle. They retail for $15 a jar online, at flor...
Published: 12/13/17
Six kitchen gadgets that are completely useless

Six kitchen gadgets that are completely useless

If you’re buying me a gift this year, don’t get me an Instant Pot. I’m serious. I don’t subscribe to the "you can never be too thin or too rich" school of thought, but the "you can never have too much kitchen cabinet space" is dead right in my book. ...
Published: 12/13/17
From the food editor: How to make perfect, hot Crispy Roasted Potatoes

From the food editor: How to make perfect, hot Crispy Roasted Potatoes

Sometimes, you just want a hot, crispy potato.I didn’t get home from work the other night craving a full dinner; I arrived at my house with cartoon visions of potatoes in my head, and knew I had to make it happen.I wasn’t looking for a fast food fren...
Published: 12/12/17
Updated: 12/13/17
Party like it’s Christmas in Narnia with these recipes perfect for tea time

Party like it’s Christmas in Narnia with these recipes perfect for tea time

As a kid, I always looked for doors into other worlds. I blame Narnia. In C.S. Lewis’ classic novel The Lion, the Witch and the Wardrobe, four British children step through a magic wardrobe into Narnia, a world filled with talking animals and plenty ...
Published: 12/12/17
Cooking challenge: Making homemade edible Christmas gifts

Cooking challenge: Making homemade edible Christmas gifts

Should I infuse this vodka with bacon?That’s not a question I expected to ask myself on a Sunday morning, but here we are. This Christmas, I’m giving homemade gifts: infused liquor and chocolate fudge. But I didn’t realize it would be so hard to find...
Published: 12/12/17
Lightened Shepherd’s Pie comforting, quick

Lightened Shepherd’s Pie comforting, quick

When the weather gets cooler, we want to tuck into comfort food in our home. Doing a recipe makeover on a tasty-but-less-than-healthy dish is one of my favorite challenges. Today, I’m taking on a wintertime classic with my Lightened Shepherd’s Pie. T...
Published: 12/08/17
Green Salad With Pumpkin Vinaigrette celebrates holiday season

Green Salad With Pumpkin Vinaigrette celebrates holiday season

By MELISSA D’ARABIANSummer may officially be the season of green salads, but wintertime versions have advantages that make them worth exploring. The cooler weather seasonable greens are hearty and darker green, which makes them nutrient-rich. And, th...
Published: 12/08/17
My holiday tradition: Making a whole bunch of beef Wellington

My holiday tradition: Making a whole bunch of beef Wellington

For the past 20 years, my family has looked forward to a boat parade party hosted by some of our dearest friends. The hostess provides cocktails, appetizers, dinner, desserts and a trombone choir to perform from a balcony overlooking her pool. My fav...
Published: 12/06/17
Tampa Bay Times readers share their treasured holiday food traditions

Tampa Bay Times readers share their treasured holiday food traditions

When we opened this year’s call for reader submissions to any treasured holiday food tradition, I had no idea what to expect. That was kind of the point. I wanted to see what such a wide gamut would inspire. And you delivered. The stories that reader...
Published: 12/06/17