TOMATO & CORN SALAD W/ MAYTAG BLUE CHEESE

3 ears fresh corn (husk/silk removed) - no cooking necessary
2 T cider vinegar
Salt & Fresh ground pepper
1/2 cup veg oil
4 large tomatoes (about 1 3/4 lb), seeding and cut into 1 in cubes
2 green onions (scallions), including green tops. finely chopped
1 lg celery stalk. finely chopped
1/4 lb blue cheese (pref Maytag), crumbled

- Cut corn off cob.
- In small bowl, whisk together vinegar, 1/8 tsp salt, and 1/8 pepper. Gradually whisk in oil and set aside.
- Place tomatoes in colander and sprinkle w/ 1/4 tsp sald. Let drain for 30mins.
- In bowl, combine tomatoes, corn, green onions, and celery. Add vinaigrette and half of blue cheese. Mix gently.
- Sprinkle remaining cheese on top before serving




NOTES FROM HALEY:
- When I made for u guys, I halved the amount of veg oil. Didn't think it needed all the oil. So, maybe u want to hold back on the oil and then taste and see if u think it needs more

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

My SIL made this when we were all together this summer and everyone loved it! I am not a lasagna fan and it was delicious!

• 1 tablespoon olive oil
• 1 1/4 pounds hot Italian turkey sausages, casings removed
• Spicy Tomato Sauce
• 1 15-ounce container ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 3/4 cups grated Parmesan cheese
• 2 large eggs
• 3 tablespoons whipping cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 uncooked lasagna noodles
• 3 cups shredded provolone cheese (about 12 ounces)

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

Read More http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988#ixzz10di4sPfg

Lasagna Notes: I just buy jarred sauce. Usually need about 3 big jars. I put 2 in the meat then I use the 3rd one to fill in around the lasagna pasta (so it cooks in the sauce). Fill to about 1/2 inch or so from top. Sometimes it's hard to find turkey sausage so I go for whatever looks good in the store - I think I did hot chicken sausage with you guys. I usually freeze some in smaller portions too for us to heat up during the week.