Vegetable Lasagna

This is a vegetarian lasagna worth making and eating tonight! The lasagna's step of roasting the vegetables with copious amounts of garlic really brings out everything wonderful about eggplant and summer squash. The original Cook's Illustrated recipe leaves out the traditional layer of creamy ricotta—I put it back in because it just adds so much. This lasagna was supposed to have 3 layers of traditional noodles, however, I ran out of them. I substituted penne in the top layer, and I must say, the crunchy, nutty taste of it was intoxicating—like eating a slice of baked ziti (mmm...baked ziti). This makes 8 slices in a deep lasagna dish.

Blueberry Scones

It's that time of year again when the blueberries are on sale! I got a box for my 4th of July party and had a bunch of leftovers for my favorite scone recipe. These are delicious with a dollop of whipped cream or eaten with cup of hot coffee. Makes 8 "Starbucks-sized" scones.

Dill Potato Salad

For our 4th of July festivities this year I made my new favorite potato salad. Potato salad and I have had a difficult relationship in the past. I do not like pickles (although I love the taste of dill), eggs, or liberal use of yellow mustard in my potato salads—all of which dominate at most family gatherings. This recipe is perfect for those that like the scrumptious flavors of dill and sour cream. Enjoy! This serves 6 to 8 people.