Recipes incorporating Muirhead Ed's Tomato Sauce

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Recipes Incorporating Muirhead  Ed's Tomato Sauce

Easy pizza Ribollita soup Stuffed artichokes with pasta Zucchini lasagna
Pizza with beet tops Roasted vegetable lasagna


Muirhead  EASY PIZZA

             1 ball pizza dough (frozen or fresh)
             1 tbsp olive oil or spicy gardinere oil
             ½ jar (16 oz.) Muirhead  Ed's Tomato Sauce
             ½ cup roasted vegetables (optional)
             4 oz. mozzarella cheese (regular or skim), grated

Defrost pizza dough overnight if frozen. Preheat oven to 425° F. Stretch dough to fit the pizza pan. Brush top of dough with olive oil or spicy gardinere oil. Spread with Muirhead  Ed's Tomato Sauce Top with roasted vegetables (optional). Sprinkle with grated mozzarella cheese. Bake for 20 minutes or until crust and cheese are golden. Serves 4.
Printer friendly version Printer friendly versionEmail this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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Muirhead  PIZZA with Beet Tops

             1 ball pizza dough (frozen or fresh)
             2 tbsp olive oil
             1 bunch sautéed beet tops
             ½ jar (16 oz.) Muirhead  Ed's Tomato Sauce
             4 oz. mozzarella cheese (regular or skim), grated

Defrost pizza dough overnight if frozen. Preheat oven to 425° F. Sauté beet tops in 1 tbsp of olive oil. Stretch dough to fit the greased pizza pan or screen. Brush top of dough with 1 tbsp olive oil. Spread with Muirhead  Ed's Tomato Sauce and sautéed beet tops. Sprinkle with grated mozzarella cheese. Bake for 20 minutes or until crust and cheese are golden. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2007
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Muirhead  Ribollita soup

             2 Tbsp olive oil
             1 small onion, finely chopped
             1 carrot, finely chopped
             2 stalks of celery, finely chopped
             1 48 oz. can of chicken stock
             1 16 oz. jar of Muirhead  Ed's Tomato Sauce
             ½ tsp red pepper flakes
             1 small bunch of kale, chopped
             1 15 oz. can of cannellini beans
             1 ½ cups Italian or sourdough bread with crusts, coarsely ground

In a soup pot, sauté the onion, carrot, and celery in the olive oil until the onion is transparent. Add chicken stock, Muirhead  Ed's Tomato Sauce, red pepper flakes, kale and beans. Cover with lid and simmer 45 minutes. Add bread and simmer 10 more minutes. Serves 3 to 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2010
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Muirhead  ROASTED VEGETABLE LASAGNA

  1 eggplant
2 zucchinis or yellow squash
1 pepper, green or red
4 Tbs olive oil
½ tsp salt and pepper
8 oz ricotta cheese (regular or low-fat)
1 egg
½ tsp salt and pepper
¼ tsp nutmeg, optional
1 box of lasagna noodles, no boiling required type
1 jar (16 oz.) Muirhead  Ed's Tomato Sauce
½ cup water
¼ cup parmesan cheese or ½ cup mozzarella
   Roasted Vegetable Lasagna

Preheat oven to 425° F. Wash all vegetables. Cut tops off of eggplant and zucchini and thinly slice (1/4" thick). Remove stem and seeds from pepper and thinly slice (1/2" thick). Place vegetables in glass roasting pan and toss with olive oil and season with salt and pepper. Roast vegetables for 45 minutes or until they are cooked through. Stir every 15 minutes to promote even roasting. Meanwhile, mix the ricotta cheese, egg, and salt, pepper, and nutmeg (optional) in a separate bowl. Reduce oven temperature to 375° F. Lightly grease bottom of a lasagna pan (13" x 9"). Assemble the lasagna with a layer of Ed's Tomato Sauce, uncooked lasagna noodles, ricotta cheese mix, roasted vegetables, Ed's Tomato Sauce, uncooked lasagna noodles and Ed's Tomato Sauce. Add water to sauce jar, shake jar, and pour liquid over casserole for additional liquid to thoroughly cook the lasagna noodles. Sprinkle with parmesan cheese or mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 10 minutes or until the lasagna bubbles around the edges. Serves 4 to 6.
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Muirhead  STUFFED ARTICHOKES with Pasta

             4 artichokes
             1 lemon
             1 jar (16 oz.) Muirhead  Ed's Tomato Sauce
             1 ½ cups chicken stock
             1 cup breadcrumb
             ½ cup grated Parmesan cheese
             2 garlic cloves, minced
             4 tbsp olive oil
             Salt and pepper to taste
             1 lb pasta

Cut 1" from top of artichoke, with a scissors snip off sharp tips of leaves. Cut stem even with the bottom. Peel stem and slice 1/8" thick. Place artichoke in pan the size that will hold them snuggly upright. Cover with boiling water. Squeeze lemon into water and add cut stems. Bring to a boil and simmer for 15 minutes. Drain water - reserving stem slices. Press artichokes open and remove the "choke" in the center-use a grapefruit spoon or other sharp spoon. Combine breadcrumbs, Parmesan cheese, minced garlic, and olive oil. Add salt and pepper to taste. Hold 1 artichoke in your hand, over the bowl of crumbs, and scoop crumbs into leaves. Repeat with 3 other artichokes. Divide any remaining crumbs into centers of the artichokes. Pour 1 jar of Muirhead  Ed's Tomato Sauce into same saucepan used to cook the artichoke. Add chicken stock and stem slices. Place artichokes upright into the saucepan. Simmer 30 to 45 minutes. Cook favorite pasta, drain and divide into 4 pasta bowls. Top with artichoke and pour sauce over the pasta dish. Serve with fresh grated cheese. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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Muirhead  ZUCCHINI LASAGNA

             1 jar (16 oz.) Muirhead  Ed's Tomato Sauce
             2 medium zucchini, sliced lengthwise into ¼" thick slices
             15 oz. ricotta cheese (regular or skim)
             2 large eggs
             2 tbsp chopped fresh parsley (or 1 tbsp dry parsley)
             ¼ cup Parmesan cheese
             8 oz. mozzarella cheese (regular or skim), grated

Preheat oven to 375° F. Grease a 13x9x2-inch pan. Spread ¼ cup of Muirhead  Ed's Tomato Sauce in bottom of the pan. Mix together ricotta, eggs, chopped parsley, and Parmesan cheese. Alternate layers of zucchini, cheese mix, and Muirhead  Ed's Tomato Sauce ending with Muirhead  Ed's Tomato Sauce. Top with mozzarella cheese. Bake for 45 minutes or until bubbly and cheese is golden. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2004
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