Healthy Seasonal Eating with Lisa Mase

We're excited to work with Lisa Mase this year for a season of Fresh Seasonal Healthy Recipes! Here's a bit about her work and the first recipes of the season! Be sure to visit her website to learn more about her work.

My name is Lisa Mase'. I am an Italian immigrant, homesteader, food as medicine educator, and food justice activist living in Central Vermont. I create food-based healing programs to help individuals and families achieve their health goals. I work with those who need support in healing from chronic conditions such as parasites, digestive issues and auto-immune disorders. I am certified in Sustainable Food Systems through UVM. I draw from the wisdom traditions of European Herbalism, Ayurveda, Macrobiotics, Mindful Eating, and Chinese Five Element Theory to offer a comprehensive, universal view of food as medicine.

For details and more recipes, visit:

This week's recipes:

Green Summer Solstice Recipes

Summer is here! It’s time to eat lighter meals with green, cooling foods. These sustain us and also help us feel refreshed after a hot day. As we approach the summer solstice on Wednesday, consider ways slow down and reflect on what this summer has in store for you. As a CSA member, you have the opportunity to bring more vegetables into your life. This choice offers a host of benefits, from improved digestion and immunity to healthier skin and balanced weight.

Try these green recipes to inspire you.

Green Vegetarian (or Vegan) Lasagna

You will need:

  • 2 packages gluten-free lasagna noodles, oven ready (I like De Bole's brand)
  • 1 stick butter (or 6 tablespoons coconut oil for a vegan version)
  • 2 cups grated Parmigiano Reggiano cheese (use 2 cups almond flour for a vegan version)
  • 1/2 cup milk (cow or almond)
  • 2 large yellow onions
  • 3 tablespoons olive oil
  • 1 teaspoon each: thyme and oregano
  • 3 cups cremini mushrooms
  • 2 medium zucchini
  • 2 cups broccoli stalks and florets, chopped
  • 1 cup spinach
  • 3 cloves garlic
  • Two 15 ounce cans (canellini white kidney) beans (I like Eden Organics) or 3 cups cooked dry beans

I like this recipe because you can prepare the two sauces on a day off, assemble the lasagna whenever you have time, and refrigerate it for up to a day before baking it.

  • Chop the onions and sauté them in olive oil for 15 minutes on medium heat, stirring often.
  • Add salt and pepper to taste.
  • Add thyme and oregano.
  • Chop and add zucchini and broccoli.
  • Sauté for 5 more minutes and then add the spinach. Turn off the heat.
  • Blend with immersion blender or transfer to an upright blender and blend until you get a smooth sauce.
  • Then, prepare the second sauce.
  • Melt the butter in a deep skillet.
  • Chop the mushrooms into bite-sized pieces and add them to the butter.
  • Cover and cook on low heat for 15 minutes, stirring occasionally.
  • Add salt and black pepper to taste.
  • Mince garlic and add that to the mushrooms.
  • Add cooked beans and milk.
  • Stir well sauté for 3 or 4 more minutes, then and turn off heat.
  • Preheat the oven to 350 degrees.
  • Oil a 9 x 13 glass baking dish with olive oil.
  • Assemble the lasagna by first spreading a thin layer of the mushroom bean sauce on the bottom.
  • Place noodles on top and make sure that they do not overlap for even baking.
  • Spread the zucchini broccoli sauce over the noodles.
  • Cover with a generous helping of grated Parmigiano or almond flour.
  • Add another layer of the mushroom bean sauce, more noodles, zucchini sauce, and cheese.
  • Repeat until you get to the top of the dish. I usually make 4 layers.
  • After you lay down your last layer of noodles, do not add more zucchini and broccoli. Just cover them with cheese (or almond flour) and then wrap the dish tightly with aluminum foil. It's ok if it mounds over. It will settle as it bakes.
  • Bake for 50 minutes.
  • Remove foil, turn broiler on high, and broil for 3 to 4 minutes or until cheese is bubbling (or almond flour is browned).
  • Serve immediately with a side salad of lettuce and spinach. If you like, make this quick dressing for your salad.

Cilantro Scallion Dressing

You will need:

1 cup olive oil
1⁄4 cup lemon juice
1 teaspoon salt
2 tablespoons water
1 tablespoon tahini (roasted sesame seed butter) or almond butter
1 bunch scallions, chopped
1 bunch cilantro, chopped

Place all ingredients in a blender and blend well. Enjoy over salad or soba noodles.

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