Winter Fruit Salad

• 3/4 cup sugar
• 3 star anise
• 1/2 of plump vanilla bean, split in half lengthwise
• 8 dried Turkish apricots, cut in half
• 4 dried figs, quartered
• 4 2" pieces lemon zest (peeled with vegetable peeler) from a Meyer lemon if you can find one
• Juice of the zest lemon
• 3 firm Bosc pears
• 1 firm tart apple
• Seeds from half a pomegranate

Fill a medium saucepan with 4 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Let it cool for just a few minutes (it should still be hot) and then stir in the dried figs and apricots. Let it cool completely.

Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large bowl, and toss with the lemon juice.

Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.

The next morning, using a slotted spoon, ladle the fruit into a serving bowl, sprinkle with the pomegranate seeds and serve. Remove the vanilla beans (you can rinse and save what is left of them for another use) and lemon peels if you wish, or leave them in for decoration.

Do ahead Syrup can be made in advance and kept in the fridge for a day or two. Hot syrup can be poured over the dried fruit and kept in the fridge for a day or so. Prepared salad keeps in the fridge for a day or two, but is best fresh.

VERDICT:  I suspect it was the kind of apricot and lemon I used, but I didn't really care for them.  Apart from that, a lovely winter salad--the flavor was deemed "intriguing," but in a good way.  Keep.

Genmaicha Granola Bars

• 2 cups/170 g old-fashioned rolled oats
• 1/2 cup/60 g millet
• 1/3 cup/30 g raw sunflower seeds
• 2 tbsp raw unseasoned pumpkin seeds (pepitas)
• 1 tbsp sesame seeds
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/3 cup/50 g toasted pecans
• 1/3 cup/50 g toasted skin-on almonds
• 1 packed cup pitted Medjool dates
• 1/3 cup/75 ml Grade B maple syrup, plus more as needed
• 1/4 cup/60 ml honey or brown rice syrup
• 1 tsp pure vanilla extract
• 1 tbsp genmaicha tea leaves (optional)

Preheat the oven to 325°F/165°C/gas 3. Line an 8-in/20-cm square baking pan with parchment paper with overlapping flaps.

Stir together the oats, millet, sunflower seeds, pumpkin seeds, sesame seeds, cinnamon, and salt in a medium bowl.

Pulse the pecans and almonds in a food processor until coarsely chopped (it’s OK if some nuts are coarsely ground and a little powdery). Stir into the oat mixture.

Pulse the dates in a food processor until a thick paste forms. Add the maple syrup, honey, and vanilla, and pulse until a purée forms. Scrape out the purée with a rubber spatula and stir into the oats mixture. Continue stirring (your clean hands work best), adding the tea leaves if using, until the oats and nuts are sticky and coated with the purée. If the mixture doesn’t clump together easily, add up to 1 tbsp of maple syrup.

Transfer the granola to the prepared baking pan and press into a smooth, even layer. Bake until just starting to brown around the edges, about 25 minutes. Transfer to the counter to cool slightly in the baking pan, about 15 minutes. Grab the flaps of parchment paper and lift out the whole batch transfer to a cutting board. Cut into 8 to 10 bars while still warm. Let them cool completely and serve, or store in an airtight container for up to 1 week. 

Yield: 8-10 bars.

VERDICT:  I got one weird bite that tasted off--maybe concentrated tea leaves?--but on the whole the flavor is good, with just enough salt.  They use ingredients I mostly have on hand (especially now that I have an enormous bag of millet).   Keep.

Sweet Potato and Kale Tortilla Soup

• 2 T. extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 or 2 jalapeño chiles, seeded and minced
• 1 t. chili powder
• 3/4 t. cumin
• 1 lg sweet potato or garnet yam, cut into bite-sized cubes
• 5-6 cups vegetable stock or water
• 14.5 oz can diced tomatoes
• sea salt
• 1 bunch kale, stemmed and chopped
• full-fat plain or Greek yogurt for dolloping
• queso fresco for sprinkling
• fresh cilantro leaves for sprinkling
• 1 avocado, peeled, pitted, and chopped
• 4 radishes, thinly sliced
• 4-6 limes, cut into wedges

Heat the olive oil in a medium saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and just golden brown, 5-8 minutes.  Add the garlic, jalapeños, chili powder, and cumin and cook until fragrant, about 1 minute.  Add the sweet potato, stock and tomatoes with their juices and bring to a boil.  Add 1/4 tsp. salt, cover loosely, and reduce the heat to medium-low.  Simmer until the sweet potatoes are completely tender, 30-35 minutes.  Uncover the pot, add the kale, and cook until just wilted, about 3 minutes.

Ladle the soup into bowls and garnish.  Serve warm with the lime wedges.

Serves 4-6.

VERDICT:  I didn't record here the directions for making tortilla strips, since I will never, ever do that.  It probably diminished the overall effect, but I just crushed up some tortilla chips and threw them in.  I also didn't bother with the queso fresco.  In future, I might use that and skip the yogurt, which disintegrated quickly.  I like the hearty vegetables, and it's a nice warming soup for winter.  Keep.

Torrone Sardo

• 1/2 pound nuts, such as whole almonds
• 1/2 pound honey
• 2 egg whites

Prepare a small square or rectangular baking dish with a layer of ostia (traditional wafer) cut to size or two layers of parchment cut to size, one long piece covering the dish vertically, another long piece covering it horizontally, so that the sides of the dish will be covered and you can fold the parchment over the top of the torrone while it is setting.

For the nuts, it's traditional to use 100% whole peeled almonds, but you can leave them unpeeled or do a mix, substituting a portion of almonds for other nuts or even dried fruit such as figs. Place the nuts on a single layer in a baking tray and toast in oven at 325º F, about 10-15 minutes or until shiny and fragrant. Set aside.

Place honey in a large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon.

In the meantime, whisk egg whites to stiff peaks in a separate bowl. Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes. The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage – a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately.

Add the nuts to the mixture and continue cooking and stirring for 30 minutes. Pour into your prepared baking tin. Fold over the parchment to cover the top and smooth it down, pressing the torrone gently with your hands. If using the more traditional ostia, place another layer of ostia cut to size on top and press gently but firmly. Place in a cool place to set for a couple of hours.

When set, cut the torrone into thick slices with a sharp, heavy knife (a little olive oil wiped onto the knife helps). Wrap in parchment or cellophane and tie with pretty string or ribbon for the perfect homemade holiday gift. Keeps very well wrapped in parchment or cellophane and stored somewhere cool.

VERDICT:  Well, this took a long, long time and a lot of stirring, but it worked--I made nougat!  I overbeat the eggs and added an extra white to bring them back to stiff peaks, but that doesn't seem to have caused any terrible problems.  I cooked it ten minutes extra at the first stage.  It also didn't come away from the parchment paper at all easily, but I'm so pleased that it's edible that I don't really care.  I took the advice of a commenter and brushed the pieces with cornstarch for easy handling. Keep.

Pear Upside-Down Gingerbread

• 3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)
• 2 tablespoons grated peeled fresh ginger, divided
• 1 tablespoon lemon juice
• Cooking spray
• 2 tablespoons granulated sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup butter or stick margarine, softened
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/4 cup molasses
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon powdered sugar 

Preheat oven to 350°.

Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.

Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate.

Yield: 8 servings; 244 calories.

VERDICT:  I made this for Christmas dinner.  It's pretty good--best with vanilla ice cream.  Keep.
 

Carrot Soup with Chives and Popcorn

• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 garlic clove, smashed
• 1" piece peeled fresh ginger, chopped
• 2 lbs. carrots, peeled and coarsely chopped
• 4 to 5 cups vegetable stock or water
• 1 sprig fresh thyme (optional)
• Sea salt and freshly ground pepper
• 2 cups fresh carrot juice
• 1 to 2 tbsp extra-virgin olive oil (optional)
• Finishing oil for drizzling
• 1/2 cup full-fat plain yogurt
• Handful popped popcorn
• 3-4 tbsp chopped or snipped fresh chives

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the carrots, enough stock to cover (4 cups if you like a thicker soup, 5 cups if you like yours thinner), and the thyme (if using) and bring to a boil. Season with salt and pepper. Cover loosely and reduce the heat to low.

Simmer until the vegetables are completely tender, 20 to 30 minutes. Remove the thyme and discard. Transfer the soup to a blender in batches or use an immersion blender to process until smooth, about 3 minutes. Return to the pot and stir in the carrot juice with a wooden spoon, reheating over a low flame if needed to warm through. Taste and season with salt and pepper. Stir in the extra-virgin olive oil, if desired. Keep warm over a low flame until you are ready to serve.

Ladle the soup into bowls and drizzle with finishing oil. Top with a dollop of yogurt, a couple of popped popcorn kernels, and a sprinkle of chives. Serve warm.

Yield: 4-6.

VERDICT:  This soup was good but not great.  John picked it for the interesting popcorn garnish, but the soft part of the kernel ended up soggy after a second in the soup, while the husk-y part stayed intact--an odd and unwelcome texture.  Toss.

Yogurt Bread with Molasses

• 2 1/2 cups whole wheat flour (I like a mix of white whole wheat and rye, but use whatever you have on hand)
• 1/2 cup medium- or coarse-grind cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
• 1/2 cup molasses
• Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
• Butter, for greasing the pan

Preheat your oven to 325° F. If you're using milk, mix it with the vinegar and set it aside.

Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses.

Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. If you're adding in fruit, etc: Fold it in when there are still a few small pockets of flour.

Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Pour batter into pan, without mixing it any further. (Be gentle!)

Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there's goo beneath there. Very important: Let the bread cool before you slice it.

Yield: 1 loaf.

VERDICT:  I kind of can't believe this worked, but it did.  I had fat-free yogurt, so I subbed in a tablespoon of olive oil for a tablespoon of the yogurt as suggested in the comments.  I also added fresh cranberries.  It's quite molasses-y, which I don't mind, but I might try it with honey to see if I can turn out something John will also like.  A good back-pocket recipe--no eggs or butter.  Keep!

Mushroom-Barley Soup

• 1 oz. dried porcini mushrooms
• ¼ cup olive oil
• 8 cloves garlic, finely chopped
• 2 ribs celery, finely chopped
• 2 medium carrots, finely chopped
• 1 large yellow onion, finely chopped
• 1 lb. white button mushrooms, thinly sliced
• ¼ cup sherry
• 8 cups beef stock
• ½ cup pearl barley
• 2 tsp. thyme leaves
• 2 tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup finely chopped parsley

Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.

Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.

Serves 8-10.

VERDICT: I used vegetable broth and added some cooked lentils and the end.  It was quite good day of, but I'm a little sick of leftovers now.  Keep for a crowd.

Maple-Walnut Apple Crisp

• 1/3 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup regular oats
• 1/4 teaspoon ground cinnamon
• 1/4 cup chilled butter or stick margarine, cut into small pieces
• 3 tablespoons chopped walnuts
• 7 cups sliced peeled Rome apple (about 3 pounds)
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon 

Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.

Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.

Serves 9; 208 calories.

VERDICT:  We made a double batch in a 9x13 inch pan for Thanksgiving--a decent and easy crisp.  There were no Rome apples at Lund's, so we used half Granny Smith and half Pink Lady.  Keep.
 

Classic Dressing

• 2 1-pound loaves country-style bread
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 celery stalks, chopped
• 1 garlic clove, chopped
• 2 tablespoons fresh sage, chopped
• ½ teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• ¾ cup (1½ sticks) unsalted butter, cut into pieces
• ¼ teaspoon celery seeds
• Pinch of cayenne pepper
• 2½ cups low sodium chicken broth
• ¾ cup fresh parsley leaves, chopped

Tear bread into 1” pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.

Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add onions, celery, garlic, sage, and thyme; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.

Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.

Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.

Serves 12; 350 calories.

VERDICT:  I made a half-batch of this for Thanksgiving, using half caraway rye and half sourdough, and it was everyone's favorite.  I will probably keep trying new recipes, but this one was good.  Keep.

Apple-Herb Stuffing

• 6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
• 5 tablespoons unsalted butter
• 1 large Spanish or sweet onion, chopped small
• 1 large or 2 small stalks celery, diced small
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon table salt, plus more to taste
• Freshly ground black pepper
• 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
• 1/4 cup roughly chopped flat-leaf parsley
• 3 sage leaves, minced
• 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
• 1 large egg

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

VERDICT:  Of the two stuffings I made for Thanksgiving this year, this was the lesser.  It was good, but the rye bread stuffing was better.  I will probably not make it again, as I'm on the quest for the perfect stuffing, but it's not the recipe's fault.  Toss.

Northwood #2

• 3 tablespoons gold rum
• 2 tablespoons brandy
• 1 1/2 tablespoons apple cider
• 1 teaspoon pure maple syrup (preferably Grade B)
• 3/4 teaspoon fresh lemon juice
• Ice cubes 
• 2 thin apple slices 

Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.

Serves 2.

VERDICT:  Tiny, but strong!  Maybe amp up the cider, and serve in little glasses.  Nicely fall-like.  Keep.

Chickpea Stew Scented with Lemon and Cumin

• 4 cups water
• 1 cup instant dry polenta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• 2 (14.5-ounce) cans diced tomatoes, undrained 
• 1/2 cup chopped green onions 
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• 3/4 cup reduced-fat sour cream 

Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.

While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions. Serve stew over polenta. Top with sour cream.

Serves 6 (1 1/3 c. stew, 2/3 c. polenta, 2 T. sour cream); 400 calories.

VERDICT:  "Scented" seems a strong word for the lemon and cumin flavors--I couldn't taste or smell them.  Bland and mushy, somewhat redeemed by lots and lots of tangy sour cream.  Toss.
 

Vegetarian Tikka Masala

• 3 tablespoons garam masala
• 1 teaspoon ground turmeric
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper (optional)
• 2 14-ounce packages extra-firm or firm tofu
• 1 tablespoon canola oil plus 2 teaspoons, divided
• 1 large onion, halved and sliced
• 1 large red bell pepper, quartered and sliced
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 28-ounce can diced tomatoes
• 1/3 cup half-and-half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Serves 5 (1 2/3 c.); 232 calories.

VERDICT:  Not bad, even with extra tofu, but better with some chopped peanuts on top and spinach mixed in.  Keep.

Gingerbread

• 2 1/4 cups white whole wheat flour, or 2 cups unbleached All-Purpose Flour
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon each cloves and nutmeg
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup molasses
• 1/4 cup water
• 1 large egg
• 1 cup buttermilk
• 1/2 cup diced crystallized ginger (optional)

Grease and flour a 9" square pan. Preheat the oven to 350°F.  In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.  Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.  Add the water, stirring until everything is moistened.  Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream. 

Serves 16; 170 calories.

VERDICT:  Easy (no creaming butter!) and pretty decent.  I only have an 8x8 pan, so I ended up cooking it a bit longer than indicated, but it seems to have turned out OK.  I'd be inclined to leave out the ginger in future--I like ginger as much as the next person, but it seemed a little much.  Keep.

Split Pea Soup with Rosemary

• 1 1/2 cups green split peas
• 2 teaspoons olive oil, divided
• 2 cups chopped onion
• 1 cup diced carrot
• 1 bay leaf
• 1 tablespoon minced garlic cloves, divided (about 3 cloves)
• 1 tablespoon minced fresh rosemary, divided
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 tablespoon low-sodium soy sauce
• 4 cups water
• 2 cups Vegetable Stock or 14.5 oz. can vegetable broth
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup low-fat sour cream

Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil.  (Note: If you use canned broth instead of Vegetable Stock, omit the added salt.)  Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Serves 6 (1 c. soup, 2 tsp. sour cream); 233 calories.

VERDICT:  Good!  Probably the last outing for the fresh rosemary from the garden--a good use of it.  Keep.
 

Stetson Chopped Salad

Dressing

• 1/4 cup basil pesto
• 1/2 shallot, roughly chopped
• 1/2 cup aioli (see note)
• 1/2 cup buttermilk
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Salad

• 1/3 cup cooked Israeli couscous
• 2 ounces chopped arugula
• 1/3 cup diced Roma tomatoes
• 1/3 cup diced smoked salmon
• 1 tablespoon crumbled Asiago cheese
• 1 tablespoon toasted pepitas
• 2 tablespoons dried black currants
• 2 tablespoons super-sweet dried corn

Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves, 1/3 cup olive oil and 1/4 cup mayonnaise.

For the dressing: Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper.  Makes about 1 1/4 c.

For the salad: Arrange ingredients in separate rows on a large platter. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.) Makes 2 servings.

Serves 2.

VERDICT:  From AZCentral.com.  This is my attempt to recreate the incredible salad I had at Cowboy Ciao at the Phoenix Airport.  I made the dressing as indicated, making my own aioli.  It was good, but nothing like the dressing on the salad I had.  I think it'd be fine, and a lot less work, to substitute a pre-made buttermilk ranch.  I did not use smoked salmon, and substituted avocado.  Sadly, I couldn't find dried corn, which was really good--almost crouton-y--in the salad I had and used canned corn instead.  Finally, I didn't really follow the proportions above, but guessed by eye.  Mix together the cheese, pepitas, and currants before adding them to the plate.  Keep!

Baked Steel Cut Oatmeal

• 3/4 cup steel cut oatmeal
• ½ cup almonds or walnuts halves, toasted and chopped
• 1 teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon fine sea salt
• ¾ to 1 ½ cups blueberries
• 2 cups whole milk
• 1/3 cup maple syrup
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vanilla extract

In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt.

In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge (if desired) overnight.

Preheat the oven to 375°F.  Give mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries.

Bake for 55 to 60 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

Serves about 6.

VERDICT:  From Alexandra's Kitchen.  I made it with skim milk and threw in a sliced banana as well as about a cup of frozen (unthawed) blueberries.  Not bad, but a lot of time and effort for a final product not any better than stovetop.  Maybe I'd be more impressed if I'd assembled it the night before and then was able to just pop it in the oven in the morning.  Toss. 

Apple Crisp Mix-in-the-Pan Bars

• 2 cups (6 ounces) rolled oats
• 1 ¼ cups (6 ¼ ounces) all-purpose flour 
• 1 cup (7 ounces) packed light brown sugar 
• 1 ¼ teaspoons cinnamon, divided 
• 3/4 teaspoon salt 
• 1/4 plus 1/8 teaspoon baking soda 
• 12 tablespoons (6 ounces) unsalted butter, melted 
• 2 pounds (about 5 to 6 large) Granny Smith apples 
• 2 tablespoons granulated sugar, divided  

Place an oven rack in the middle position. Preheat the oven to 375°F.

Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, the salt, and the baking soda directly into a 13 x 9 x 2-inch nonstick pan. Add the butter and stir until moistened. Reserve 1 cup of the crumbs and set aside. Firmly press the remaining mixture into the bottom of the pan.

Spread half of the apple slices evenly over the crust. Sprinkle 1 tablespoon of the sugar, the lemon juice, and the remaining ¼ teaspoon cinnamon over the apples.

Layer on the remaining apples, and then sprinkle the remaining sugar over the top. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.

Bake for 30 minutes to start to soften the apples. Remove foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes more.

Set the pan on a wire rack to cool. Cut into rectangles.

Yield: 12 bars (4x2")

VERDICT:  From One-Bowl Baking. Not as good as actual crisp, and probably not as good for you, either.  Toss.

Tabbouleh

• 1/2 cup fine-grind (#1) or medium-grind (#2) bulgur
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice, or to taste
• Salt and freshly ground black pepper
• 1 cup parsley leaves, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• 1 cup peas or fava beans (frozen are fine; run them under cold water to thaw)
• 6 radishes, chopped
• 1/2 cup scallions, chopped
• 2 medium tomatoes, chopped
• 6 black olives, pitted and chopped, or more to taste (optional)

Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth. Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.) Just before you're ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed.

Serves 4; 280 calories.

VERDICT: I loosely followed this, doubling it and using edamame, plus a little less mint and a lot more olives.  It's not bad, but not very strongly seasoned.  Toss.

Crunchy Coffee-Cocoa Shake

• 4 ounces chilled coffee
• 4 ounces fat-free milk
• 1 banana (preferably frozen), sliced
• 2 tablespoons whole almonds
• 2 teaspoons natural cocoa powder

Combine in blender, process until smooth.

Serves 1; 259 calories.

VERDICT:  Not bad at all--the almonds processed until not crunchy at all, which I appreciate in a breakfast smoothie.  Keep.

Dal with Cauliflower, Eggplant, and Zucchini

• 1 T. vegetable oil, plus more as needed
• 1 T. butter
• 1 c. chopped onion
• 2 T. peeled and minced fresh ginger
• 1 T. minced garlic
• 2 c. cauliflower florets and stems cut into bite-sized pieces
• 1 c. cubed eggplant, salted, rinsed, and dried
• 1 c. cubed zucchini
• 4 cardamom pods
• 1 T. mustard seeds
• 2 whole cloves
• black pepper
• 1 dried mild chile, like ancho (optional)
• 1 c. brown or red lentils, washed and picked over
• water
• salt
• 1/2 c. chopped fresh cilantro

Combine the oil and butter in a large pot or Dutch oven over medium heat.  When the butter is melted, add onion, ginger, and garlic, and cook, stirring, for 5 minutes, or until soft.  Remove from the pot.

Raise the heat to medium-high.  Add the cauliflower and cook, 5-10 minutes, or until browned.  Remove the cauliflower and add a little more oil to the pan.  Add eggplant and zucchini and cook, stirring, 5-10 minutes, or until browned.  Add the cardamom, mustard seeds, cloves, pepper (to taste), and chile pepper, if using,  Stir for 1 or 2 minutes, or until the spices are fragrant but not burning.

Return the onion mixture and cauliflower to the pot.  Add the lentils and enough water to cover by about 1".  Bring to a boil, then adjust the heat so the mixture bubbles gently.  Cover and cook, stirring occasionally and adding water if necessary, for 25 to 35 minutes, or until the lentils are tender.  Remove cardamom pods, cloves, and chile pepper.  Sprinkle with salt, adjust seasoning.  Garnish with cilantro and serve.

Serves 4; 281 calories.

VERDICT:  This ended up looking gross and tasting bland.  I also couldn't find all of the cardamom pods, as they were exactly the same color as the dal, so I ended up eating one.  There is a quick version, which involves using ground spices and just tossing everything into the pot at one time, but I don't think it's worth trying.  Undoubtedly healthy, but not that enjoyable.  Toss.

Blueberry-Oatmeal Smoothie

• 1 c. fat-free milk
• 1/2 c.  frozen blueberries
• 1/2 c. fat-free plain Greek yogurt
• 1/4 c. old-fashioned rolled oats
• 1 T. ground flaxseed

Combine the milk, blueberries, yogurt, oats, and flaxseed in a blender.  Process until smooth.

Serves 1; 306 calories

VERDICT:  No amount of processing made the oats smooth, and the flaxseed doesn't help texture matters any.  Toss.

Pinto Bean Chili with Corn and Winter Squash

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 3 cups cooked pinto beans
• 1 1/2 cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained 
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

Serves 6 (1.5 c. chili, 2 T. cheese); 320 calories.

VERDICT:  Not spectacular, but not bad.  We didn't make it in the slow cooker, as ours is too small.  After adding the squash and remaining ingredients, we just cooked it on the stove for about 35 minutes instead.  We also liked it better with cheddar and sour cream than with the feta we substituted for queso fresco.  Keep.
 

Dark Moon

• 1½ cups cold-brew coffee
• ½ cup coffee liqueur
• ½ cup spiced rum
• 1 12-oz. bottle Coca-Cola, preferably Mexican
• ½ cup heavy cream 

Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly. 

DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.

Serves 8, 240 calories.

VERDICT:  Good.  The Coke is the crucial ingredient, I think.  Keep.

Thai Butternut Soup

• 1 teaspoon canola oil
• 1 cup chopped onion
• 2 1/2 teaspoons red curry paste
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 cup fat-free, lower-sodium chicken broth
• 2 teaspoons brown sugar
• 2 (12-ounce) packages frozen pureed butternut squash
• 1 (14-ounce) can light coconut milk
• 1 1/2 teaspoons fish sauce
• 1/4 teaspoon salt
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup cilantro leaves
• 1 lime, cut into 8 wedges

 Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.

Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash 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 into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges. 

Serves 4 (about 1 c. soup, 2 T. peanuts, 1 T. cilantro); 302 calories

VERDICT:  Not bad for the amount of effort.  I substituted tamari for fish sauce and water for chicken broth.   I also used my immersion blender.  Keep.

Black-and-White Chili

• 1 onion, chopped
• 1 green pepper, diced
• 2 garlic cloves, minced
• 1 T. oil
• 1 T. chili powder
• 2 t. cumin
• 1/8 t. ground red pepper
• 1 28 oz. can diced tomatoes
• 1 15.5 oz. can black beans, rinsed and drained
• 1 15 oz. can hominy, rinsed and drained
• 1 c. chicken broth
• 1/4 c. cilantro
• 1/4 c. shredded cheddar cheese

Cook onion, bell pepper, and garlic in oil in a Dutch oven over medium-high heat until tender, 10 minutes.

Stir in chili powder, cumin, and ground red pepper.  Add tomatoes, black beans, hominy and broth; cook 10 minutes.  Stir in cilantro.  Sprinkle each serving with 1 T. cheddar cheese.

Serves 6 (1 c.).

VERDICT:  Easy, easy, easy.  And not bad, despite some minor substitutions on my part (water for broth, yellow pepper for green, no cheese).  Keep.

Raisin-Apple Bread Pudding

• 1 pound bakery white or challah bread, crusts removed, cut into 1-inch cubes
• 1 Granny Smith apple, peeled and cut into 1/2-inch pieces
• 1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
• 3 large eggs
• 3/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground ginger
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 cups whole milk
• 2 tablespoons unsulfured molasses
• 1/4 cup sliced almonds

Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

Generously butter either a 9×13-inch deep baking dish or six 8-ounce ramekins. If using ramekins, set them on the baking sheet.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl.

Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding(s) rest for at least 15 minutes before serving.

VERDICT:  To be completely fair, I didn't do almost anything according to the recipe.  I wanted to use up some wheat sandwich bread, so I did.  I also didn't have whole milk, so I added some melted butter to skim and used that.  I also didn't have molasses, so I used maple syrup.  I used two apples and didn't peel them.  I also used a mix of golden and dark raisins.  Still, it was really good, both warm and cold, so keep.  

Herby Potato, Green Bean, and Tuna Salad

• 6 ounces baby potatoes 
• 6 ounces haricots verts or green beans
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon thyme leaves
• 2 tablespoons minced shallots
• 2 tablespoons unsalted chicken stock
• 1 1/2 teaspoons minced fresh rosemary
• 4 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 niçoise olives, pitted and chopped
• 1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked

Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 7 minutes or until almost tender. Add beans; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.

Combine juice and next 10 ingredients (through olives), stirring with a whisk. Drizzle half of dressing over potato mixture; toss to coat. Top with tuna. Reserve remaining dressing to drizzle on greens before serving.

For THE FOODIE BENTO add…

• 2 cups gourmet salad greens
• 1/2 cup grape tomatoes
• 2 multigrain, seeded flatbread crackers (such as Back to Nature)
• 1 hard-cooked large egg, quartered
• 2 tablespoons dark chocolate–covered espresso beans

Serves 2; 493 calories.

VERDICT:  I don't eat tuna, so I threw in some leftover chickpeas instead.  Maybe that dragged it down, but I think the overpowering dressing and instantly brown green beans would have doomed it anyway.  It gets some bonus points for using tomatoes from the garden with other seasonally appropriate vegetables, but still a toss.

Classic From the Vault: Easy Refrigerator Pickles

• 6 c. thinly sliced cucumbers
• 2 c. thinly sliced onions
• 1 1/2 c. sugar
• 1 1/2 c. vinegar
• 1/2 tsp salt
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• 1/2 tsp ground turmeric

In a glass or crockery bow, alternately layer the sliced cucumbers and onions.  In a medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed, and ground turmeric; bring mixture to boiling, stirring just until sugar is dissolved.  Pour vinegar mixture atop cucumber-onion mixture; cool slightly.  Cover tightly, refrigerate pickles at least 24 hours before serving.  Store up to one month in refrigerator.

VERDICT:  Perfect--the standard to which all other pickles must be compared.

White Bean and Spinach Tacos

• 1 tablespoon canola oil
• 1 1/2 cups vertically sliced onion
• 4 garlic cloves, chopped
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 3/8 teaspoon kosher salt, divided
• 8 cups bagged prewashed spinach (about 5 1/2 ounces)
• 1 1/2 cups chopped tomato
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 sliced jalapeño pepper
• 12 corn tortillas
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.

Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese. 

Serves 4 (3 tacos); 337 calories.

VERDICT:  Pretty bland--I really couldn't taste the filling at all.  Toss in favor of throwing some black beans and feta in a tortilla.

Farro Salad with Creamy Feta

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped green onions
• 2 teaspoons chopped fresh oregano
• 1/4 teaspoon black pepper
• 2 1/2 cups precooked whole-grain farro
• 1 cup chopped tomato
• 1 cup cucumber, peeled and thinly sliced
• 1 cup organic canned chickpeas, rinsed and drained
• 1 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1 (6-inch) whole-wheat pita
• Cooking spray
• 1/8 teaspoon paprika
• 1/4 cup 2% reduced-fat Greek yogurt
• 2 tablespoons water
• 2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
• 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add farro; toss gently to combine.

Combine tomato and next 4 ingredients (through salt) in a medium bowl. Let stand 10 minutes. Add tomato mixture to farro mixture; toss gently to combine.

Split pita into 2 rounds; cut each round into 6 wedges. Lightly coat pita with cooking spray; sprinkle with paprika. Arrange pita wedges on a baking sheet; bake at 350° for 15 minutes or until crisp.

Combine yogurt, 2 tablespoons water, cream cheese, and feta, stirring with a whisk. Serve with farro salad and pita chips.

Serves 4 (1 1/4 c. salad, 2 T. yogurt, 3 pita chips); 377 calories.

VERDICT:  A winner!  Tastes good, not hard, uses at-hand ingredients, good for you.  We used oregano from our garden, tomatoes from Katrina's, and cucumber and parsley from the farmer's market.  The creamy feta is essential; we skipped the pita crisps and didn't miss them.  Keep.
 

Zucchini and Summer Squash with Chili, Mint, and Toasted Almonds

• 1/4 cup sliced almonds
• 2 medium zucchini
• 2 medium yellow squash
• Olive oil
• Salt
• 1/2 very small red bird chili, seeds removed and finely sliced, or pinch red pepper flakes
• 2 teaspoons sugar
• 2 teaspoons sherry vinegar
• 3 tablespoons roughly chopped fresh mint

Toast the almonds in a pan over medium heat until golden, watching carefully, about 5 minutes. Set aside to cool.

Trim the zucchini and yellow squash and cut each one in half lengthwise, and then in half again, so you have four long quarters. Slice each quarter into 1-inch chunks. Put about 2 tablespoons of olive oil into a wide sauté pan with high sides and set over medium-high heat. When the pan starts to smoke, add the zucchini and squash and a large pinch of salt, and turn the heat up to high. Sauté the squash, tossing frequently, until it’s well-caramelized but still has a bite, about 3 minutes.

Lower the heat to medium and add the chili to the pan. Cook for another minute, tossing occasionally. Sprinkle the sugar and vinegar over the squash and toss to combine. Cook for another minute or so. Turn off the heat and stir in the mint. Taste for seasoning, adding more salt if necessary, and then fold in the almonds. Serve immediately.

A variation: cool the cooked squash and serve at room temperature, shaving some ricotta salata or parmesan over the top.

Serves 4 as side dish.

VERDICT:  I made some changes--I used all zucchini, substituted red wine vinegar for the sherry vinegar, and used the red pepper flakes.  I included some zucchini slices, to use them up, which disintegrated, so the whole thing ended up kind of mushy.  But it had really nice flavor!  You could taste the vinegar and chili and mint and almonds, but none of them were out of balance.  Keep. 

Zucchini Ribbon Quiche with Roasted Grape Tomatoes

• 1 1/2 - 2 medium zucchini, about 2 inches in diameter
• 3 Tbsp olive oil
• 1 medium onion, diced
• ½ tsp thyme leaves, chopped.
• 1 garlic clove, minced
• 4 beaten eggs
• 2 cups milk
• 1 tablespoon all-purpose flour
• 1 ½ cups ricotta cheese, well drained (see headnote above, but store-bought is also fine)
• zest from ½ a lemon
• 2 Tbsp chopped basil
• 3 Tbsp grated parmesan cheese
• 1 pint grape or cherry tomatoes
• 1 Tbsp olive oil
• salt and pepper

Preheat oven to 350 degrees.

Slice zucchini lengthwise into thin strips. Your ribbons don’t have to be perfect for this, I cut mine with just a chef’s knife. You can also use a mandoline or a vegetable peeler.

Heat olive oil on medium high heat. Add diced onion, thyme, a pinch of pepper, and two big pinches of salt. Cook until onions are translucent, soft, and slightly browned. Add garlic and sauté briefly. Take off heat and cool.

Mix together eggs, milk, 1 tsp of salt, and flour. Add cooled onions. Mix and set aside.
Mix together ricotta, basil, salt, and parmesan. Taste and add more salt, pepper, lemon zest, or parmesan to taste.

Drop 1 Tbsp of olive oil into a 9 inch round baking pan and coat the pan. Then, use excess oil to coat slices of zucchini as you line the outer rim. You can use thicker and longer slices of zucchini or layer thin slices. Add egg mixture. Then, drop spoonfuls of ricotta mixture into the egg mixture. Finally, weave remaining zucchini slices through the egg mixture in swirly patterns. Tuck some in at different angles so when you slice the quiche, you get some layered throughout. You might not need all of the zucchini, depending on how big they were. Sprinkle a little chopped basil and parmesan on top.
Bake at 350 degrees for 30--40 minutes until egg is set. The quiche shouldn’t be sloshy, just slightly wiggly. Cool quiche for at least 10 minutes.

When quiche has about 10 minutes of cooking time left, toss tomatoes with oil and a generous sprinkling of salt. Bake 10-15 minutes while quiche is baking and cooling.

Serve a slice of quiche with roasted tomatoes, some freshly cut basil and a sprinkling of parmesan.

Serves 6.

VERDICT:  Urgh.  There were problems with this one.  I scrambled some of the eggs by putting too-hot onions in the egg mixture.  I tried to make it in a springform pan, which resulted in egg leaking all over the floor, counter, and cabinets.  When I relocated it to a regular cake pan, it overflowed in the oven (handily, I was noticing a pattern and had put a sheet pan under it to bake).  And then it didn't cook.  Ever.  Or rather, the fact that the eggs were done was masked by liquid from the raw zucchini floating up to the top.  We didn't eat until 8:30, and then it was a soggy mess.  Toss and pretend it never happened.