Zucchini Lasagna

• 1 pound Ground beef
• 3 cloves Garlic (minced)
• 3 Spring onions (chopped
• 1 large can Tomato sauce of choice
• 1 bunch Basil (chopped)
• 3 Zucchini (sliced lengthwise to be about 1/8 inch thick)
• 15 ounces Ricotta
• 16 ounces Mozzarella (shredded)
• 1/4 cup Parmesan
• 1 large egg

Preheat oven to 350 degrees.

Over medium heat, saute onion and garlic for about 3 minutes. Add the meat and cook until brown. Pour in tomato sauce and basil. Simmer for about 10-15 minutes.

In a bowl, combine ricotta, Parmesan, 12 ounces mozzarella and egg.

Arrange zucchini slices into the base of a 9×13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.

Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Serve hot

Potato Turnip Fritters

• 1/2 pound Potatoes (cut into 1/2 inch cubes)
• 1 bunch Turnips (cut into 1/4 inch cubes)
• 1/2 bunch Green onions (chopped)
• 1 Egg (beaten)
• 1/4 cup Flour of choice
• Salt & pepper to taste
• High heat cooking oil (grapeseed or avocado recommended)

Boil turnips and potatoes for 15-20 minutes or until tender. Drain and pour into a large bowl. Mash together potatoes, turnips, onions, flour, egg and desired spices.

Coat the bottom of a skillet with about a 1/4 inch of oil and heat until oil pops when a droplet of water is flicked into it. Form batter into patties and fry about 4 minutes or until golden. Flip and fry the other side. Remove from skillet and cool on paper towels.

Serve hot