Nutty Parmesan Herb Scones

• 1 cup old-fashioned rolled oats 
• 1/4 cup warm water 
• 1/4 cup extra-virgin olive oil 
• 1 tablespoon brown sugar 
• 2 large eggs 
• 4.5 ounces white whole-wheat flour (about 1 cup) 
• 2/3 cup chopped walnuts, toasted 
• 2 tablespoons ground flaxseed 
• 1 tablespoon chopped fresh thyme 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon black pepper 
• 3 ounces grated Parmesan cheese (about 3/4 cup)

Preheat oven to 350°F.

Combine oats and 1/4 cup water in a large bowl.

Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, nuts, flaxseed, thyme, salt, baking soda, pepper, and cheese. Add flour mixture to oat mixture; toss with a fork until a sticky dough forms. With floured hands, knead dough 2 to 3 times. Divide dough into 12 equal portions, and shape each portion into a 1/4-inch-thick triangle. Place triangles on a baking sheet lined with parchment paper. Bake at 350°F for 16 to 18 minutes or until golden.

Serves 12; 196 calories.

VERDICT:  I made these because I had almost everything on hand, and they seemed like a nice change for breakfast.  They might be delicious if someone else made them, but in my hands, they turned out kind of odd and rubbery--maybe overkneading?  I also only got eight scones--twelve seemed too tiny.  Toss.

Sweet Potato and White Bean Soup

• 1/4 cup water 
• 2 pounds sweet potatoes, cut lengthwise into quarters 
• 2 teaspoons butter 
• 1 cup chopped red onion 
• 1 tablespoon chopped fresh sage 
• 5 garlic cloves, minced 
• 2 cups unsalted chicken stock (such as Swanson) 
• 1 cup canned unsalted cannellini beans, rinsed and drained 
• 1 cup 2% reduced-fat milk 
• 3/4 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper, divided 
• 1 cup diced apple 
• 1/4 cup plain 2% reduced-fat Greek yogurt

Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.

Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.

Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper 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 lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

Serves 4; 354 calories.

VERDICT:  Easy, and with sage from the garden, cheap.  I used water instead of stock and still thought it was tasty--the toppings add a lot of texture and flavor.  The soup does, unfortunately, look a little like vomit, but the toppings help with that, too.  Keep!

Zucchini Stuffed with White Beans and Olives

• 4 large zucchini, halved lengthwise
• 2 T. olive oil, plus additional for brushing
• 1/2 t. salt, plus additional for seasoning
• black pepper
• pinch ground rosemary
• 15 oz. can white beans, drained and rinsed
• 1/2 c. chopped pitted green olives
• 2 garlic cloves, minced
• 1 c. coarsely chopped arugula
• 1/4 c. chopped parsley
• 1 T. apple cider vinegar

Preheat oven to 375.

Brush a rimmed baking sheet with oil.  Using a small spoon or melon baller, scoop out and discard the seeds from the zucchini halves.  Brush the scooped out section with olive oil and lightly season the inside of each boat with salt, pepper, and rosemary.  Transfer the zucchini to the baking sheet, cut-side up.  Roast for 15-20 minutes, or until the zucchini are tender and lightly browned.

In a medium bowl, lightly mash the white beans with a fork.  Add the olives, garlic, arugula, parsley, vinegar, the remaining 1/2 t. salt, and the remaining 2 T. olive oil.  Season with pepper and mix well.

Spoon the bean mixture into the zucchini boats and serve.

Serves 4; 269 calories.

VERDICT:  The zucchini at Lunds were a little shrimpy, so I roasted them without scooping out the middles, chopped them, and stirred everything together in a big bowl.  (Also, I did not mash the beans and used garlic olives instead of olives and garlic.)  It turned out surprisingly well--keep!  From The Anti-Inflammatory Diet & Action Plans.