Web Extra: Monument Cafe recipes

See related: A Monumental Dining Experience

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Georgetown’s Monument Cafe, which opened a few blocks north of the courthouse square in 1995, recently added a farmers market and beer garden—and plan to open a new bakery by the time December holidays roll around. The Monument’s lively website includes details about daily specials and market offerings, and also features popular recipes adapted for home use. We thought this recipe for Black Bean Lasagna sounded perfect for an easy fall meal, and Zucchini Bread makes a healthy (and delicious) breakfast or snack year-round.

The Monument Cafe’s Black Bean Lasagna

3 small (15 oz.) cans tomatoes, stewed or chopped, drained
1/2 cup cilantro, firmly packed and chopped fine
4 cups cooked black beans (or 2 small cans, drained)
1 teaspoon ground cumin
1/4 cup vegetable broth
1/2 teaspoon each of: salt, chili powder, black pepper, and cayenne or bottled red pepper sauce (optional)
2 cups ricotta cheese
3 cups shredded Monterrey jack cheese, shredded, divided
corn tortillas

Combine tomatoes and cilantro in a small bowl. In another bowl, combine black beans, broth, and seasonings. In a third bowl, combine ricotta cheese and 2 1/2 cups of Monterey jack cheese.

Assemble like traditional lasagna: In a medium casserole dish, layer tomato sauce, corn tortillas, black beans, and mixed cheeses. Repeat twice, ending with corn tortillas and tomato sauce, then topping the dish with reserved Monterey jack. Bake at 350 degrees until hot and bubbly. Let stand 10 minutes before serving.

The Monument Cafe’s Zucchini Bread

2 cups zucchini, peeled and grated
3 eggs
1 1/2 cups sugar
3/4 cup melted butter
3 cups flour
1 1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Beat the eggs with sugar until pale yellow and thickened. Stir in butter; set aside. Sift together flour, salt, baking powder, baking soda, and cinnamon. Fold dry mixture into egg mixture. Stir in the vanilla. Spoon and scrape the mixture into a buttered loaf pan (9x5x2 1/2). Bake for one hour or until bread pulls away from side of the pan.

From the June 2012 issue.

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