Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich

I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!

OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH  |  Recipe inspire by Bon Appétit December 2007

2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese

1/2 cup baby arugula

1  |  Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

2  |  Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.

3  |  Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.

Dish | Roasted Squash Lasagna

I've been under the weather this week with an ongoing flu that has been straight-up kicking my ass. Each night I go to bed thinking, "I'm gonna feel great tomorrow!" which has definitely not been the case. After 3 days of eating the huge pot of chicken noodle soup I had made, my taste-buds (which were barely working) started craving something else. I saw this recipe on Foodess and instantly forced myself to get out of bed and take my sniffly and sick self to the grocery store. That turned out to be slightly painful as it was way too early for me to be out and about, but it paid off in the most delicious way when this bubbly and cheesy butternut squash lasagna came out of the oven. Definitely a keeper!

ROASTED SQUASH LASAGNA  |  Recipe inspired by Foodess

2 medium butternut squash (about 3 lbs), peeled and diced into 1/2″ cubes
3 tbsp olive oil
1 shallot, finely sliced
2 tbsp minced fresh sage leaves (or 2 tsp dried)
Salt and pepper
1/4 cup butter
1 shallot, minced
1/4 cup flour
4 cups milk
1/8 tsp ground nutmeg (or more to taste)
Salt and pepper to taste
1 box of no-boil lasagna noodles
2 cups grated mozzarella
2 cups ricotta cheese
1/2 cup grated fresh parmesan

1  |  To make roasted squash: Toss first 5 ingredients together and spread on a baking sheet. Bake at 400°F for about 35 minutes, until squash is tender and browned, and shallots are caramelized. Set aside. Reduce oven temperature to 350°F.

2  |  To make sauce: Melt butter in a saucepan over medium heat. Add shallot and saute 2 minutes. Add flour and whisk to combine; cook 1 minute. Slowly whisk in milk. Cook, stirring regularly, until thickened – about 5 minutes. Add nutmeg, and season well with salt and pepper. Reduce heat to low, and continue to stir occasionally as you prepare the lasagna.

3  |  Spread about 3/4 cup of white sauce in the bottom of a 9×12″ baking dish. Top with lasagna noodles, then another 3/4 cup (approximately) of sauce. Sprinkle with half of the roasted squash and one-third of the mozzarella, then another layer of noodles. Top second layer of noodles with white sauce and the ricotta cheese. Add another layer of noodles, white sauce, the remaining squash, and another third of the mozzarella. Top with a final layer of noodles, white sauce, the remaining mozzarella and the parmesan cheese. Bake 30 minutes or until cheese is bubbling and golden brown.