White Bean and Hominy Chili

• 2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
• 1 tablespoon olive oil
• 1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped
• 1 1/2 cups chopped white onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 cups water
• 2 tablespoons chopped fresh oregano
• 2 teaspoons hot pepper sauce (such as Tabasco)
• 1/2 teaspoon salt
• 1 (15.5-ounce) can white hominy, rinsed and drained
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 8 lime wedges
  

Mash 2/3 cup beans with a fork.

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges.

Serves 4 (1.5 cups); 261 calories.

VERDICT: This didn't end up looking anything like the picture, which makes me wonder what I did wrong. It tasted fine--quite spicy--but was not as good as I'd expected, for having hominy and fake sausage. Toss.

Parmesan-Scallion Pastry Pinwheels

• 1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
• 1 large egg, beaten
• 3 scallions, thinly sliced
• 1/4 cup plus 2 tablespoons grated Parmesan (1.5 ounces)
• kosher salt and black pepper

Heat oven to 400° F. Line a baking sheet with parchment.

Unfold the pastry and brush with the egg. Sprinkle with the scallions, ¼ cup of the Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.

Slice the log into ¼-inch-thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

(The pinwheels can be baked up to 6 hours in advance; store covered at room temperature. Alternatively, make and freeze the log, tightly wrapped, up to 1 week in advance. Let thaw slightly before slicing and baking.)

Serves 8 (about 3 pieces).

VERDICT: These smelled and tasted delicious and were incredibly easy (once I remembered to take the dough out to thaw). They were a hundred times better hot than room temperature, so I don't think I'd take them to an event again. Keep.

Rice Pudding Tart with Caramelized Pineapple

Crust

• 35 to 40 gingersnap cookies, crushed (about 2 c)
• ¼ t salt
• ¼ c canola oil

Pudding

• ½ c long-grain jasmine rice
• 4 c (two cans) light coconut milk
• ¼ c sugar
• P inch of salt
• ¼ t cinnamon

Pineapple

• 1½ c fresh pineapple
• 1 t canola oil

Preheat oven to 350°F. Place gingersnaps in bowl of food processor and pulse until fine crumbs form. Add salt and blend. Pour cookie crumbs into a small bowl and stir in canola oil. Press mixture into the bottom and sides of tart pan. Bake crust until color is slightly darker and firm to the touch, about 8-10 minutes. Cool completely on wire rack.

Combine rice, coconut milk, sugar, and salt in medium, heavy bottom saucepan. Stirring constantly, bring mixture to a boil, then reduce heat to low. Continue cooking and stirring occasionally until liquid has almost completely reduced and rice is cooked, about 15 to 18 minutes. Remove from heat and stir in cinnamon.

Pour mixture into prepared tart pan and bake until pudding has set, about 10 minutes. Allow to cool on a wire rack.

Dice pineapple into ¼-inch pieces. Heat canola oil in large skillet over medium high heat and add pineapple. Cook until pineapple pieces are browned, then transfer to a small bowl and cool completely.

When tart has slightly cooled, about 15 minutes, remove from tart pan and top with caramelized pineapple.

Variations: Substitute black rice and 4 plums (pits removed, cut into ½-inch pieces) to make purple pudding. Use arborio rice with 2 medium oranges, sectioned and cut into ½-inch pieces, subbing in ½ tsp vanilla for the cinnamon.

VERDICT: Not even close to worth the effort. I had high hopes for something made out of rice pudding (one of my favorite desserts) with a gingersnap crust (one of my favorite cookies), especially since it's made with coconut milk. But it was oddly flavorless, and looked a little gross when sliced. Toss and make straight-up rice pudding instead.

Goat Cheese with Pistachios and Cranberries

• 2 tablespoons roasted pistachios, chopped
• 2 tablespoons dried cranberries, chopped
• 1 8-10 ounce log fresh goat cheese
• crackers or bread, for serving

On a large plate, combine the pistachios and cranberries. Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.

To make ahead: The cheese can be coated up to two days in advance; refrigerate covered.

VERDICT: This is barely a recipe, but it used up little bits of pistachios and dried fruit I had. It's going to Oscar-viewing at Jen's house. Keep.

Vegetarian Country Captain

• 1 tablespoon canola oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups diced peeled Granny Smith apple (about 1/2 pound)

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• 1 tablespoon all-purpose flour
• 1 tablespoon curry powder
• 3 garlic cloves, minced
• 2 cups organic vegetable broth
• 2 tablespoons mango chutney
• 2 tablespoons whipping cream
• 1/2 teaspoon kosher salt
• 3 cups cauliflower florets
• 2 cups frozen shelled edamame (green soybeans)
• 3 cups hot cooked long-grain white rice
• 1/4 cup dried currants
• 1/4 cup sliced almonds, toasted
• Chopped fresh cilantro (optional)

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• Sliced green onions (optional)
  

Heat a large, heavy nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chopped onion, and cook for 7 minutes or until tender, stirring frequently. Add apple; cook for 5 minutes, stirring frequently. Add flour, curry, and garlic; cook for 1 minute, stirring constantly. Add broth, and bring to a boil. Reduce heat, and simmer for 2 minutes or until slightly thick. Stir in chutney, cream, and salt. Add cauliflower and edamame; cook for 8 minutes or until cauliflower is tender, stirring occasionally. Serve over rice, and top with currants and almonds. Garnish with cilantro and green onions, if desired.

Serves 4 (1.25 c. cauliflower mixture, 3/4 c. rice, 1 T. almonds, 1 T. currants); 473 calories.

VERDICT: I'd like to try it again with the mango chutney, which I couldn't find at Lund's--this wasn't spectacular, but it was good, especially with the currants, and it will make good leftovers. Keep.

Egg and Avocado Sandwich

• 1 large egg, plus 1 large egg white
• Coarse salt and ground pepper
• 1 teaspoon extra-virgin olive oil
• 1 small scallion, chopped
• 1 whole-wheat English muffin, split and toasted
• Hot sauce (optional)
• 1/4 avocado, thinly sliced

Beat together egg and egg white; season with salt and pepper. In a small nonstick skillet, heat oil over medium. Cook scallion until softened, 1 minute. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Fold edges of egg mixture in to form a patty about the size of an English muffin. Continue to cook until set, about 20 seconds more.

Place egg on bottom half of English muffin and season with salt, pepper, and hot sauce, if using. Layer with avocado, then other half of muffin.

Serves 1; 340 calories

VERDICT: I probably won't make this on weekday mornings, but it's an easier-than-French-toast option for days with more time. The scallions add good flavor, but I would skip the hot sauce next time. Keep.

Garlic Bread

• 2 teaspoons finely chopped garlic
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 (15- by 3 1/2-inch) loaf Italian bread

Preheat oven to 350°F.

Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.

Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Cook's notes: ·Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
·For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.

VERDICT: A little more trouble than frozen and not quite as definitively garlicy, but fewer additives and less chemical taste. Keep.

Curried Yellow Split Pea and Carrot Soup

For the soup:

• 1 T olive oil
• 4-5 medium carrots, peeled and diced
• 1 yellow onion, roughly diced
• 1 clove garlic, roughly chopped
• 1 t ginger, peeled and roughly chopped
• 1 lb yellow split peas, rinsed
• 1 T curry powder
• 1 t dried mustard
• 7 c vegetable stock
• 3 T cider vinegar
• Salt and pepper to taste

For the spicy cream:

• ⅓ c crème fraîche or sour cream
• 1 T fresh cilantro, chopped
• 1 scallion, minced
• 1 T lime juice
• ½ t red pepper flakes

Heat olive oil in a large, heavy-bottom stock pot over medium heat. Add carrots, onion, garlic, and ginger. Stir well to coat veggies with oil. Cover and cook until onions are translucent and carrots are tender, stirring occasionally, about 8 minutes.

Stir in yellow split peas, curry powder, and dried mustard. Add vegetable stock and bring soup to a boil for 2 minutes, then reduce heat to a simmer and cover.

Cook soup until peas are tender, about 35 to 45 minutes. Add cider vinegar, and season to taste with salt and pepper. Set aside and let cool slightly. Meanwhile, prepare spicy cream.

To make the spicy cream, stir all ingredients together in a small bowl and refrigerate until ready to use.

Once the soup has cooled slightly, puree it in a blender, in small batches, until smooth (or use a handy immersion blender). Ladle soup into bowls and top with the spicy cream.

Serves 6-8.

VERDICT: Good, especially with the hit of lime juice from the "spicy cream." Keep.

Cavatelli with Beets and Swiss Chard

• 5 or 6 good-quality slices white bread
• 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
• 1/2 cup extra-virgin olive oil, plus more to taste
• 8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
• 2 pounds beets, greens removed
• 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 pound red Swiss chard
• 1 pound dried cavatelli, or orechiette
• 6 to 8 cloves garlic, thinly sliced

Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.

Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.

Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.

Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.

Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.

Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

Serves 6 (if they eat like ravenous monsters).

VERDICT: Finally, a recipe that's not afraid of salt! There's salt in the chard, salt on the beets, salt in the pasta water, and an option to season with salt at the end. The end result was savory and delicious. I made some minor substitutions--gemelli for cavatelli, golden beets for red beets, and I halved the recipe--which I don't think affected the flavors much. It took forever to make, but has pretty straightforward ingredients. Keep.

Curry-Spiced Noodles

• 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
• 4 teaspoons peanut oil, divided
• 2 cups julienne-cut carrot
• 2 cups julienne-cut red bell pepper
• 1 cup julienne-cut green bell pepper
• 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 3 tablespoons chopped peeled fresh lemongrass
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon red curry paste
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 8 garlic cloves, minced
• 1 cup organic vegetable broth
• 1/2 cup water
• 2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon kosher salt
• 3 green onions, thinly sliced
• 1/3 cup cilantro leaves
• 1/4 cup chopped dry-roasted, unsalted cashews
  

Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.

Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.

Serves 4 (1 1/2 c., 1 T. cashews, 4 tsp. cilantro); 402 calories.

VERDICT: I was anticipating this being really good, based on the ingredients going in, but it ended up being bland. If I make it again, I would reduce the sauce more, increase the curry paste, and maybe add lime juice. Keep, conditionally.

Broiled Pineapple with Frozen Yogurt

• 4 peeled fresh pineapple rounds (1/2 inch thick)
• Ground cinnamon
• 4 teaspoons sugar
• Vanilla frozen yogurt (optional), for serving

Heat broiler, with rack in top position. Place a cast-iron or other heavy-bottomed ovenproof skillet in oven to heat, 5 minutes. Carefully place pineapple rounds in hot skillet. Sprinkle each slice with a pinch of ground cinnamon and 1 teaspoon sugar. Broil until edges turn golden, about 8 minutes, rotating skillet as needed.

Serve warm or at room temperature, topped with a scoop of vanilla frozen yogurt and dash of cinnamon.

Serves 2 ; 255 calories.

VERDICT: Really simple and marginally healthy, but not that great--a little too sweet. Toss.

Toasted Barley and Berry Granola

• 1/4 cup unsalted pumpkinseed kernels
• 1/4 cup unsalted sunflower seed kernels
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

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• 1/8 teaspoon ground cardamom
• 2 cups rolled barley flakes
• 1/4 cup toasted wheat germ
• 1/3 cup dried blueberries
• 1/3 cup sweetened dried cranberries
  

Preheat oven to 325°.

Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper. Bake at 325° for 5 minutes. Cool seeds in pan on a wire rack.

Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.

Spread barley mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 25 minutes or until lightly browned, stirring every 10 minutes.

Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.

Serves 12 (1/3 c.); 181 calories.

VERDICT: Lunds, naturally, didn't have barley flakes, so I can only guess how the granola would have been with them, but with rolled oats, it is crunchy and sweet, good by itself or with yogurt. Keep.

Classic from the Vault: Rhubarb Custard Bars

Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 9 tablespoons chilled butter, cut into small pieces
• Cooking spray

Filling:

• 1/3 cup all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 cups 1% low-fat milk
• 3 large eggs
• 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:

• 1/2 cup sugar
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
• 1/2 teaspoon vanilla extract
• 1 cup frozen fat-free whipped topping, thawed
• Mint sprigs (optional)

Preheat oven to 350°.

To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

VERDICT: These are ridiculously delicious, and since we usually only make them when the rhubarb is ripe, they are a special treat. I was making them (and burned my arm on the oven) the day Eleanor was born.

Carrot-Pineapple Smoothie

• 3/4 cup chopped fresh pineapple
• 1/2 cup ice
• 1/3 cup fresh orange juice
• 1/4 cup chopped carrot
• 1/2 banana

Place the pineapple, ice, orange juice, carrot, and banana in a blender. Blend until smooth and frothy.

Serves 1; 157 calories.

VERDICT: I used frozen pineapple, and pre-chopped the carrots, so this was really easy. Perhaps with frozen pineapple, leave out the ice? It was a bit thick, so I added extra orange juice. Keep.

Paella Primavera

• 2 1/2 tsp. olive oil
• 3 c. broccoli florets
• 1 red bell pepper, chopped
• 6 green onions, thinly sliced
• 3 c. low-sodium vegetable broth
• 3 cloves garlic, minced
• 1 tsp. crumbled saffron threads
• 1 c. short-grain white rice, such as Valencia
• 1 c. fresh or frozen baby peas
• 1 c. halved grape or cherry tomatoes
• 12 pitted green olives, halved
• 12 pitted black olives, halved
• 1 lemon, cut into wedges
• 1/4 c. chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add broccoli, pepper, and green onions, cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, ten minutes.

Sprinkle peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper if desired.

To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

Serves 6 (1 cup); 211 calories.

VERDICT: Blech. At least 50% of the problem is operator error, as I have never in my life correctly cooked rice, but I should have realized that vegetarian paella was problematic from the beginning. Everything was kind of mushy and bland, even with $11.86 worth of saffron in it. Toss and forget it ever happened.

Spinach, Grape, and Coconut Smoothie

• 1 cup seedless green grapes
• 1 cup packed baby spinach
• 1/2 cup ice
• 1/4 cup coconut milk

Place the grapes, spinach, ice, and coconut milk in a blender. Blend until smooth and frothy.

Serves 1; 232 calories.

VERDICT: Refreshing, totally easy, and a way to sneak spinach into breakfast. Keep.

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 cups (packed) light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 4 cups roasted unsalted peanuts
• 2 cups sugar
• 1/4 cup honey
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup heavy cream
• 1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed

Preheat oven to 350°. Line baking pan (9x13x2 metal) with parchment paper, leaving a 1" overhang on long sides of pan.

Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan 7–8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2–3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 20–25 minutes. Let cool completely in pan on a wire rack.

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5–7 minutes. Set aside.

Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occassionaly swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12–15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.

Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.

Serves 40; 253 calories.

VERDICT: A lot of steps, but none particularly hard. (Note: baking the blondies took ten minutes longer than advertised, and they still seem nearly raw.) These are good, but really sticky, and maybe not quite worth the effort. Toss.

Mushrooms & Barley Stew

• 2 T olive oil
• 1 T butter
• ½ medium yellow onion, diced
• 1 carrot, diced (to match the onion)
• 1 clove garlic, minced
• 1 lb mixed variety mushrooms, like button, shiitake, baby bellas, or oyster, sliced ¼ inch thick
• ¼ c red wine
• 2 T soy sauce, divided
• ½ c pearl barley
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 c vegetable stock (one 32-oz box)
• 3 T fresh flat-leaf parsley, chopped

Heat olive oil and butter in a large, heavy-bottom stock pot over medium-high heat. Add onion, carrot, and garlic and sauté until lightly browned. Add mushrooms and continue cooking until they have released their juices and are browned.

Add red wine and 1 tbsp soy sauce. Cook, stirring occasionally, until liquid is reduced by half. Add barley, thyme, and bay leaf, sautéing for 1 minute. Add the vegetable stock and bring mixture to a boil, then lower heat, cover, and simmer for about 1 hour. (If soup seems too thick, more broth can be added to thin it out.)

Before serving, remove thyme stems (leaves will come off during cooking) and bay leaf. Stir in remaining 1 tbsp soy sauce, and season to taste with salt and pepper. Sprinkle stew with chopped parsley before serving.

Variation: Stir in ¼ cup sour cream just before serving for a creamy stew; sprinkle with Parmesan cheese for an added punch of flavor. Substitute farro or wheat berries for the barley.

VERDICT: There is a lot to love about this recipe. 1) Not a lot of chopping. 2) It calls for red wine, which is a nice excuse to open a bottle. 3) It used up the fresh thyme I had lying around in the fridge. AND...it's delicious! Silky and umami-y. Makes a reasonable 4 servings. Keep!

Classic from the Vault: Arugula, Grape and Sunflower Seed Salad

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.

Serves 6 (about 1 c.); 81 calories.

VERDICT: Super easy, fairly cheap, delicious, and can be either a side salad or a main dish.

Fall Salad with Maple Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons pure maple syrup (preferably Grade B)
• 1 1/2 tablespoons Dijon mustard
• Coarse salt and ground pepper
• 2 heads Belgian endive, halved, cored, and sliced
• 1 bunch watercress, thick stems removed
• 4 celery stalks, thinly sliced
• 1 apple, halved, cored, and thinly sliced
• 3 ounces crumbled blue cheese (such as Stilton)

Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.

In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

Serves 4; 222 calories.

VERDICT: A salad is a salad is a salad. The dressing is nicely unfussy and made with things on hand, and I like an opportunity to use up celery, but otherwise toss. Lund's never has watercress, and Belgian endive is wicked expensive.

Overnight Honey-Almond Multigrain Cereal

• 1/3 cup steel-cut oats (such as McCann's)
• 2 tablespoons uncooked pearl barley
• 1 1/4 cups water
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon sliced almonds, toasted
• 1 tablespoon honey

Combine oats, barley, and 1 1/4 cups water in a microwave-safe 4-cup bowl. Cover and refrigerate 4 hours or overnight.

Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH for 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in 1/4 teaspoon cinnamon and nutmeg. Top with almonds and honey.

Serves 1, 388 calories.

VERDICT: I'm not sure I like the flavors in this as is. It's a simpler way to cook steel-cut oats, and I like the addition of barley. Still, with one million ways to eat oatmeal, toss.

Sweet Potato and Black Bean Stew

• 1 T canola oil
• 2 sweet potatoes, peeled and chopped into 1-inch cubes
• 1 onion, peeled and roughly diced
• 1 red pepper, seeds removed and chopped into ½-inch pieces
• 1 jalapeño, diced
• 1 clove garlic, minced
• 1 T chili powder
• 1 t cumin
• 1 t cayenne pepper
• 3 c vegetable broth
• 14.5-oz can black beans, rinsed and drained
• 14.5-oz can diced tomatoes with juices (fire-roasted from Muir Glen are a favorite)
• 1 c frozen corn
• ¼ c fresh cilantro, chopped
• ¼ c freshly squeezed lime juice
• Shredded cheddar cheese to serve

Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.

Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.

After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.

Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve stew with cheddar cheese and additional cilantro, if desired.

Serves 6-8.

VERDICT: For once in my life, this turned out looking exactly like the picture:

Not really any better or worse than every other sweet potato-black bean soup I've made. Really spicy, but that's probably due to using the entire enormous jalapeño that was the only one left at Lund's (Super Bowl Sunday being tomorrow and all). And possibly to realizing I was out of chili powder at the very last second and having to improvise with paprika, garlic powder, cumin, oregano, and cayenne. Not really the recipe's fault, but toss nonetheless.

Classic from the Vault: Carrot and Sweet Potato Soup with Cranberry Relish

Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice
1 tablespoon chopped shallots (1 medium)
1/2 teaspoon sugar

Soup:
2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
1 small onion, cut into 8 wedges (about 14 ounces)
1 tablespoon olive oil
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon finely grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Also:
2 tablespoons chopped fresh flat-leaf parsley

To prepare relish, combine the first 4 ingredients in a small bowl; set aside.

Preheat oven to 400°.

To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400° for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.

Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Ladle 1 cup soup into each of 4 bowls. Stir parsley into relish. Top each serving with 1 tablespoon relish mixture.

Serves 4 (144 calories).

VERDICT: I had this recipe handwritten on Halloween notepaper--I got it from Jen, and I think all three of us have made this soup. The cranberry relish elevates an otherwise OK orange soup.