Is Your Kitchen Old & Tired





Winthorpe Design & Build Newsletter                                                                     Volume 1  Issue 12

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Is Your Kitchen Old & Tired ?


    Whether you're planning to stay in your home for years to come or anticipate selling it in the near future, remodeling an outdated kitchen is an investment worth making. A remodeled kitchen adds tremendous value to your home and you can't put a price on your enjoyment of new appliances, updated countertops, or even a more convenient floor plan.

From our experience, we have come up with some helpful tips to make your kitchen remodel a success.

 For more information and to read the entire article please visit Winthorpe's Blog



 Winthorpe Design & Build… In the news

Winthorpe Design & Build was awarded the “Best of Houzz 2014” badge in January. This is an honor bestowed on professional companies rated at the highest level for client satisfaction by the Houzz community. Scott states, “We feel honored to receive this prestigious award; it just reinforces our philosophy that it is our customers and their satisfaction that are truly what is important in this business”. “We want to thank all of our customers, past, present, and future for helping make Winthorpe what it is today and we look forward to continuing to help build our customer’s dreams into reality”.



Scott’s Corner 

 Dictionary.com defines the word “communication” as, the imparting or exchange of information, ideas, or feelings. At Winthorpe Design & Build we feel that strong communication between our customers, our designers, our project managers, and our crew on the job is the key to a successful project. From a Winthorpe representative coming out to estimate the project, to starting the work, to completing the job, we are continuously exchanging information and ideas with our customers. We feel, and our customers agree, this helps create the best project possible while staying within the confines of the established budget while satisfying our customer’s needs. Customer communication...
it’s our job, it’s what we do, and it’s why we are here. Please let us know if we could be of service or if you know of someone that may need our service.  Scott



Zucchini Pasta Lasagna


Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.


By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta!

The first time I made this, I didn't grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I'll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg


    In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

    Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

    On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

    Preheat oven to 350°.

    In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

    In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

    Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.


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