LODGE CAST IRON SEASONING RECIPES

Steps:

• Combine marinade ingredients in a resealable plastic bag.  
• Cut veggies into 1-inch pieces. Trim florets into similarly sized pieces.
• Add veggies to marinade and shake well. Refrigerate for 30 minutes. 
• Preheat the grill over medium-high heat for 10 minutes with the lid closed. Add the grill basket to the grill and close to heat the basket for 5 minutes.  
• After preheating, add the marinated veggies to the hot grill basket. Cook undisturbed for 5 minutes. Stir the veggies and continue to cook until they have charred evenly or have reached your desired level of doneness.

Steps:

• Heat a 12 Inch Skillet over medium heat. Add the oil, garlic, onions, and ¼ teaspoon of the salt and cook, stirring a few times, until the onions are softened, 8-10 minutes. Add the ground beef and cook until no longer pink, breaking up any clumps of meat. Drain off any excess fat.
• In a 5 Quart Dutch Oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper flakes, and remaining 1¼ teaspoons salt. Simmer over medium to medium-low heat for 10-15 minutes, then stir in the browned ground beef. Wipe out the skillet and set aside. 
• Preheat the oven to 350 degrees Fahrenheit. Put a large pot of water on to boil.
• Cook the pasta according to package directions. Drain and pour the pasta into the skillet you used to cook the beef. Pour the spaghetti sauce over the pasta. Shred as much mozzarella as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15-20 minutes.