I Eat Green

Yonnette Fleming, the founder of The Hattie Carthan Community Market, and VP to the Hattie Carthan Community Garden in Bedford Stuyvesant. The market sits on what was once a vacant dumping lot, but is now the home of a weekly urban Farmers Market and a center for revitalizing a community. Yonnette is a community food educator, and the market is part of a larger mission of introducing healthy food into poor communities. Yonnette has written a garden based curriculum, which she uses to teach 200 children per week, as well as Saturday cooking classes. Her work has brought attention to issues of food security, health disparities and social inequities. And... she is raising chickens in Brooklyn! It should be a really exciting show! Also, very important! iEat Green is sponsoring a continuous coat drive and winter accessory drive, along with sleeping bags and toiletry items for the homeless. To donate, or for further information, please email me at Bhavani@iEatGreen.com Four Cheese Lasagna Preheat oven to 350° Tomato Sauce 3 Tbs. Olive Oil 1 onion (chopped) 6 garlic cloves (minced) 2 cups canned tomatoes 1 jar org tomato sauce 1/2 cup dry white wine ½ cup fresh basil 1 red pepper diced 1.4 cup fresh chopped parsley Filling 1 cup ½ and ½ 1 2 lb Ricotta Cheese 1 lb Mozzarella Cheese 2 eggs ¼ cup Romano and Parmesan mix 1 box organic whole wheat lasagna noodles Directions Sauté the olive oil, onion, garlic and red pepper, until soft. Add the white wine and canned tomatoes, tomato sauce and fresh basil and let simmer for 30 minutes. In the meantime, mix the eggs with the ½ and ½ and Ricotta Cheese and Parmesan Romano mix. Layering Sauce, Noodles, ½ of filling, mozzarella, sauce, noodles, filling, mozzarella, sauce Top with cheese. Bake covered for 50 minutes, then uncover for 10 more minutes. Garnish with fresh chopped parsley.