Award Winning Farm Roasted 100% Kona Coffee, Whole Bean, Medium Roast, 1 Lb

Comments

1. getryjo penna says:

   August 30, 2010 at 9:00 am

   I want my lucky coffee bean backkk!
2. kboren says:

   August 30, 2010 at 10:09 am

   Make this the night before and you'll be on schedule:
   Roasted Vegetable Lasagna

   Ingredients:
   12 pieces lasagna, uncooked
   Vegetable oil cooking spray
   8 ounces mushrooms, halved
   2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2" pieces
   2 yellow or red bell peppers, cut into 1" pieces
   1 small red onion, cut into 1" pieces
   2 tablespoons balsamic vinegar
   1 teaspoon olive or vegetable oil
   2 cloves garlic, minced
   1/2 teaspoon dried rosemary, crushed
   26 ounces spaghetti sauce
   15 ounces part-skim ricotta cheese
   10 ounces frozen chopped spinach, thawed and squeezed dry
   1 egg white
   1/4 teaspoon hot red pepper flakes
   1 cup shredded part-skim mozzarella cheese
   1/4 cup grated Parmesan cheese

   Heat oven to 425F. Coat a shallow metal roasting pan with cooking spray.

   Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.

   Spoon 1 cup spaghetti sauce over bottom of 13×9" baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce.

   In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce.

   Reduce oven temperature to 375F. Cover lasagna with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
3. cour says:

   August 30, 2010 at 7:37 pm

   classic
4. valler says:

   August 30, 2010 at 8:27 pm

   Article by at 2010-08-28 14:44:42
   Categorized in K Cups,
5. fincurley says:

   August 31, 2010 at 9:53 am

   Know what? I don't care if I get roasted for rocking my Crocs…they are comfortable. Besides I have a long hike across campus
6. molis says:

   August 31, 2010 at 11:16 am

   I haaaa-AAAATE guinea pigs. But if that's what it takes to get the lawn mowed I'm all for it. I hear they roast up nice.

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