Sam Hunsaker’s recipe for Vegetable Lasagna was featured in the August/September issue of Taste of Home magazine.

Vegetable Lasagna

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5 plum tomatoes, chopped

1 1/2 cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 small yellow summer squash, cut into 1/4-inch slices

1 small zucchini, cut into 1/4-inch slices

1 medium carrot, shredded

1 small onion, chopped

3 garlic cloves, minced

1/4 cup olive or vegetable oil

1 can (12 ounces) tomato paste

1 cup vegetable broth

2 tablespoons brown sugar

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 egg

1 cup (8 ounces) ricotta cheese

6 lasagna noodles, cooked and drained

1 cup (4 ounces) shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tablespoons grated Romano cheese

2 teaspoons Italian seasoning

In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-inch-square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 1/2 cups vegetable mixture and two more noodles. Top with the remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting. Makes 4 to 6 servings.

Sam’s “Gotcha” Salsa

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3 medium Celebrity tomatoes

6 Roma tomatoes

1 small yellow onion

2 or 3 cloves garlic

1 mild green pepper

1 tablespoon lemon juice

2 or 3 crushed peppercorns

1/2 bunch cilantro

Hand chop all vegetables and place them together in an air-tight container. Add the crushed peppercorns (to taste). Add lemon juice. Place the container in the refrigerator overnight to allow the flavors of the ingredients to marry.

Gravlax

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24-ounce boneless salmon, scaled

1 tablespoon sugar

1 teaspoon cracked pepper

1 1/2 teaspoons salt

1/8 cup lemon juice

1 teaspoon lemon zest

1/4 cup soy sauce

1/4 cup brandy

1/4 cup grated ginger

4 cloves chopped garlic

2 to 4 chopped Serrano chilies

1/4 cup cut cilantro

1/2 bunch of dill cut into 1-inch lengths

Place all ingredients in Zip-lock bag with at least 2 pounds weight on top. Put bag with contents in refrigerator. Turn over often to marinade. Leave in refrigerator for 36 to 48 hours.

Remove salmon from bag and wipe off any marinade. Slice thin and serve on buttered toast triangles, bagels or crackers. Drizzle with Mustard Sauce and garnish with cilantro, remaining dill or lemon wedges. Serve cold.

When cutting the gravlax place skin side down. Slice very thin and turn knife so that it is parallel with work surface and finish cutting, leaving the skin in one piece.

Mint Meringues

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2 eggs

1/2 teaspoon cream of tarter

3/4 cup sugar

1 package mint chocolate chips

Green food coloring (couple of drops)

Beat egg white until stiff. Add cream of tarter. Slowly add sugar, then food coloring. When stiff, mix in chocolate chips by hand. Drop on foil lined cookie sheet. Put in preheated 365-degree oven and turn oven off. Leave overnight. Don’t open oven door until done.

Crispy Sweet Pickles

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6 cucumbers

2 to 3 onions

1 bell pepper

1/2 cup salt

4 cups sugar

4 1/2 cups vinegar

1 1/2 teaspoons turmeric

1/2 teaspoon cloves

3 1/2 teaspoons mustard seed

Slice all vegetables thin, add salt and put 2 trays ice cubes in center. Let stand 2 hours. Drain and lightly rinse. Cook other ingredients on low until scalding. Pour over vegetables and stir to prevent scorching. Ladle into jars. Process in water bath at 212 degrees for 5 minutes. Makes 5 to 6 pints.