Sunday Comfort Food

Holly and I thoroughly enjoy having the LDS missionaries over at our home. We typically try to feed the four missionaries assigned to our ward at least one time monthly. Having served a mission myself, I find it extremely important for members of the congregation to assist in making sure they get what they need. Not just cooking them good meals, but also assisting them with teaching investigators from time to time, or allowing them to teach people in your home so you can share your viewpoints on faith and religious commitment to someone who is looking for religious commitment in their own lives. We had two of the four over yesterday and I made a spread to enjoy, as well as giving them leftovers for lunches.



I've been making this lasagna recipe for years now. I caramelize onions with ground chuck and ground pork with all sorts of seasonings and fresh herbs. Instead of making a traditional ricotta and egg mixture, I make béchamel sauce with lots of fresh ground nutmeg, thyme, a hint of cayenne and LOADS of Parmesan cheese. The top layer I "frost" with this béchamel sauce and generously sprinkle with bread crumbs and more freshly grated Parmesan cheese.



The bread sticks of my childhood. I think every sibling in my family makes these bread sticks all the time throughout the year. Our family tradition is spreading them with melted butter and putting "Salad Supreme" seasoning on the top. The seasoning mixture is nothing more than grated Parmesan, sesame seeds, poppy seeds, garlic salt, onion salt, black pepper and lots of paprika. For my palette this is true comfort food. I'll often make a piece or two of toast, butter it down and sprinkle this seasoning on it for a salty bite.



Baked bread sticks on the cutting board with lots of organic salted butter to enjoy.



We rounded out the meal with a big tossed green salad, chuck full of fresh vegetables. Cucumbers, radishes, carrots, all the good stuff.