Kale-Radicchio Salad with Lemon Miso Dressing

• 1 cup farro, rinsed and drained
• 1 large bunch kale, finely chopped, stems removed
• 1 batch Lemon Miso Dressing (recipe below)
• 1 small head radicchio, quartered, cored and cut crosswise into thin strips
• 1 cup grated Parmesan cheese
• 1 cup chopped toasted walnuts

In a large pot, place farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender but still chewy, about 30 minutes. Drain and set aside to cool. Toss kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage kale with dressing to soften the leaves. Add radicchio, Parmesan, walnuts and farro, and toss again. Taste and add remaining dressing, if needed.

Lemon Miso Dressing

• 1/2 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 2–3 cloves garlic, minced
• 2 tsp. miso paste (preferably mellow white)
• 1/2 tsp. fine sea salt
• 1/4 tsp. freshly ground black pepper

Combine oil, lemon juice, garlic, miso, salt and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify. Pour generously over your favorite salad. This dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.

VERDICT:  This took more effort than I would have expected and made a pile of dishes, but it turned out well and worked well as leftovers, a rarity for a salad. Keep.  From Eat Slow, Run Fast,

Warm Squash and Chickpea Salad with Tahini

• 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
• 1 garlic clove, crushed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• Sea salt and black pepper
• 14 ounces canned or home-cooked chickpeas, drained
• 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
• 4 tablespoons roughly chopped fresh cilantro
• 1 garlic clove, crushed to a paste with a pinch of salt
• 3 1/2tablespoons lemon juice
• 3 tablespoons tahini paste
• 2 tablespoons water, to taste
• 2 tablespoons extra virgin olive oil

Heat the oven to 425°F.

Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.

Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.

To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Serves 4.

VERDICT:  I liked this a lot--both the sharp bite of garlic and red onion against the sweetness of the squash and the easy ingredients.  Keep!

Fig Jam Cookies

Filling:

• 2 cups (10 ounces) dried black mission figs, stems removed
• ⅓ cup tahini (ground sesame seeds)
• 1 tablespoon water
• 2 teaspoons ground cinnamon

Dough:

• 1½ cups whole wheat flour
• 1 cup almond flour or almond meal
• ½ cup sesame seeds
• ½ teaspoon fine sea salt
• ⅓ cup coconut oil
• ½ cup maple syrup

1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the filling: In a food processor, combine the figs, tahini, water, and cinnamon and puree until smooth, stopping as needed to scrape down the sides and underneath the blade.

To make the dough: In a large bowl, whisk together the whole wheat flour, almond flour or meal, sesame seeds, and salt.

Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and vanilla. Pour over the flour mixture and mix until a dough forms.

To form the cookies: Divide the dough into 3 balls. Roll each ball out on a lightly floured work surface to create three 12 x 4-inch rectangles (use your hands to shape while rolling).

Divide the fig jam into thirds, shape into 1-inch wide logs, and place centered on each piece of dough. Fold the edges of the dough over the figs to overlap slightly in the middle and press gently to seal (use your fingers to smooth out any cracks).

Gently roll the tops of each log to slightly flatten. Slice each log into 8 cookies and bake until lightly golden, 15 to 20 minutes. Transfer to a rack to cool.

Yield: 18 cookies.

VERDICT: Yum!  I made these out of an overwhelming desire for a cookie on a no-white-flour, no-white-sugar diet, and they were surprisingly good--way better than a real Fig Newton, even.  A little fussy, but not unapproachable.  They keep well, and feel healthy enough to eat for breakfast.  Keep!  From Eat Slow, Run Fast.

Vegan Corn Chowder

• 2-3 Tbsp olive oil
• 1/2 large white onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn (or 1.5 cans), kernels sliced off
• 2 cups low sodium veggie broth
• 2 cups unsweetened plain almond milk (or regular milk if not vegan)
• 2-3 green onions (garnish), chopped
• paprika

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir.

Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Serves 3; 220 calories

VERDICT:  Surprisingly good flavor for the small number of ingredients and minimal seasoning.  I doubled the recipe to use up the last of the (not-red) potatoes from the garden and a bunch of leftover almond milk.  Eight cups of liquid seemed like a lot for the amount of potatoes and corn, so I only put five in, which turned out fine.  Keep!  From the Minimalist Baker.

Creamy Edamame Dip

• 1 (10-ounce) bag frozen shelled edamame (2 cups)
• 1/2 cup cottage cheese
• 1 cup packed cilantro leaves
• 1 serrano pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/4 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• Carrots, for dipping

Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

Yield: 2 cups.

VERDICT: Super easy, healthy, and good!  I didn't read the recipe in advance and just thawed the edamame, and it hasn't killed me yet.  I used a jalapeño from Jen's CSA instead of serrano--seemed fine.  Keep!

Black Rice Pudding

• 200 g black rice
• 1 ripe mango
• 1 lime
• 1 tablespoon blanched hazelnuts
• 1 tablespoon coconut flakes
• 2 ripe bananas
• 200 ml hazelnut milk
• 1 tablespoon vanilla extract
• manuka honey, optional
• 4 heaped tablespoons natural yoghurt
• 2 wrinkly passion fruit

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.

Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.

Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.

Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls.

Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.

Serves 4; 277 calories.

VERDICT:  Good!  Very slightly sweet.  I used regular milk, skipped the coconut, and used thawed frozen raspberries instead of passion fruit; it would probably be even better as written.  From Everyday Super Food.  Keep.

Jalapeño Paloma

• 2 oz jalapeño simple syrup (recipe follows)
• 1 oz lime juice
• 4 oz mezcal
• 4 oz grapefruit juice
• 4 oz club soda

Combine all the ingredients over ice in a cocktail shaker. Shake vigorously and pour into two glasses. Garnish with grapefruit and jalapeño slices.

Jalapeño Simple Syrup: 

• ½ cup sugar
• ½ water
• 2 jalapeños, coarsely chopped

Combine all the ingredients in a small saucepan. Heat over medium heat until sugar is dissolved. Remove from heat and let cool to room temperature, about 15 mins. Strain and reserve.

Serves 2.

VERDICT:  Mezcal is not for the faint of heart; we dialed it back a bit.  The recipe says you should include the club soda in the shaker, but that seemed odd, so we shook up the rest of the ingredients and then topped off with club soda.  Delightful--keep.  From What Should I Make For....

Spinach Feta Slab Pie

• 2 bunches spinach (1 pound, 6 ounces), tough stems trimmed, washed, with water still clinging to leaves
• Extra-virgin olive oil, for brushing
• Unbleached all-purpose flour, for dusting
• 1 pound store-bought pizza dough, divided in half
• 8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
• 2 ounces feta, crumbled (1/3 cup)
• Kosher salt
• Pinch of red-pepper flakes
• 1 large egg, beaten
• 1 tablespoon sesame seeds

Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.

Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.

Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.

Serves 12.

VERDICT:  I couldn't find the sesame seeds I thought I had, and instead off egg wash, brushed with olive oil.  It was a royal pain trying to get the dough as large as it said it was supposed to be, and I did not love the texture once it was fully cooled.  Warm, though, it was good, and I like the prefab nature of the recipe.  Probably toss, anyway.

Nectarine Blackberry Bars

CRUST :

• 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan 
• 1/4 cup blanched almonds 
• 1 3/4 cups unbleached all-purpose flour 
• 1/4 cup coarse cornmeal 
• 3/4 teaspoon kosher salt 
• 1 cup sugar

FILLING

• 12 ounces plums (about 6), preferably Italian prune, cut into a 1/2-inch dice (1 3/4 cups)
• 1 cup blackberries (4 ounces) 
• 2/3 cup sugar (or 1/2 cup, if plums are very sweet) 
• 3 tablespoons unbleached all-purpose flour 
• 1 teaspoon fresh lemon juice 
• 1/4 teaspoon freshly ground black pepper 
• 1/4 teaspoon kosher salt 
• 1 cup blackberries (4 ounces) 
• 2/3 cup sugar (or 1/2 cup, if plums are very sweet) 
• 3 tablespoons unbleached all-purpose flour 
• 1 teaspoon fresh lemon juice 
• 1/4 teaspoon freshly ground black pepper 
• 1/4 teaspoon kosher salt

Crust:
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.

Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.

Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.

Serves 16.

VERDICT:  The recipe suggested that nectarines would be a nice substitute for plums, and they were.  A rare egg-free baked good that is actually good, especially served with ice cream.  Keep.

Warm Lentil and Potato Salad

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• 2 large shallots, 1 halved, 1 finely diced,
• 4 sprigs of thyme
• 1 small bay leaf
• 1 cup dry small green lentils (see Note up top for varieties)
• 1 small bay leaf
• Salt and pepper
• 1 pound fingerling potatoes
• 2 tablespoons red wine vinegar
• 1 to 2 garlic cloves, minced or smashed to a paste (I use less)
• 1 tablespoon smooth Dijon mustard
• 1/4 cup of your favorite olive oil
• 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
• 2 tablespoons cornichons or other sour gherkins, roughly chopped
• 1 to 2 scallions, thinly sliced
• 1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days.

Serves 4.

VERDICT:  I made this to use up a mish-mash of leftover potatoes.  I also used up shallots and garlic from the Jen's CSA, scallions from the farmer's market, parsley from Jen's garden, and thyme from mine.  Yay! I didn't want to buy a whole thing of gherkins for two tablespoons, so I left it out.  The dressing is nice and tangy, and it has survived well in the fridge.  Keep!  

Tempeh Gyros with Tzatziki

• 1 (8-oz.) pkg. tempeh
• 1 tablespoon olive oil
• 1/2 cup water1/4 cup minced yellow onion
• 2 tablespoons reduced-sodium soy sauce or tamari
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 4 garlic cloves, minced and divided
• 1/4 teaspoon black pepper, divided
• 3/4 cup silken tofu (about 6 oz.)
• 1/2 cup peeled and grated English cucumber
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon kosher salt
• 4 (1.9-oz.) whole-grain flatbread wraps (such as Flatout Flatbread Light Original)
• 1/2 cup vertically sliced red onion
• 1 medium tomato, thinly sliced

Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.

Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.

Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.

Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.

Serves 4; 333 calories.

VERDICT:  I found these delightful, perhaps because John did all the work--I think I ate three of the four servings all at one.  We used regular pita instead of creepy flatbreads, and plain yogurt instead of silken tofu.

Broccolini and Olive Skillet Pizza

• 1 tablespoon yellow cornmeal
• 12 ounces store-bought pizza dough, at room temperature
• 1 (14.5-oz.) can diced tomatoes, drained
• 2 teaspoons sliced garlic
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 6 ounces sliced low-moisture mozzarella cheese
• 8 ounces fresh broccolini, trimmed
• 1 tablespoon extra-virgin olive oil
• ¼ cup pitted black olives, halved lengthwise
• 1 teaspoon crushed red pepper

Preheat oven to 450°F. 
 Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet; press gently to cover the bottom and 1 inch up the side. Cook over medium, 8 minutes, 
until the dough bubbles and the bottom begins to brown.

Top the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon 
each of the salt and pepper. Top evenly with the mozzarella. Toss the broccolini with the oil and the remaining salt and pepper; arrange over the mozzarella. Top with the olives.

Bake in oven until the crust 
is golden and the cheese begins to brown, about 18 
 minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.

Serves 4; 421 calories.

VERDICT:  I made this while Dad, Connie and John were gardening--super-easy and better than it had any right to be--kind of a non-goopy deep-dish.  The broccolini got crispy and delicious, and the olives were delicious and salty and savory.  Keep!

Red Kidney Bean Curry

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh ginger
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce or 8 ounces of one of your choice
• 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
• 1/2 cup chopped fresh cilantro (or parsley)

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

Serves 6.

VERDICT:  A fast, not fussy curry.  I had leftover parsley, so I used that and topped with lots of yogurt, and liked it just fine.  Keep!

Rhubarb Gin and Tonic

For rhubarb syrup:

• 1 pound rhubarb
• 1 1/2 cups sugar
• 1 1/2 cups water

For 1 cocktail:

• 1 1/2 ounces gin
• 1 1/2 ounces rhubarb syrup
• 3 ounces tonic water
• ice
• lime wedge

To make rhubarb syrup:

Cut rhubarb into 1-inch chunks, making sure to discard any leaves. Combine rhubarb, sugar and water in a saucepan over medium heat. Bring to a boil and then cook until rhubarb is soft and beginning to break down, about 3 minutes.

Strain through a mesh strainer and reserve solids to make jam or a pie. Chill syrup in the refrigerator until ready for use.

To make cocktail:

Fill a tall glass with ice. Add gin and rhubarb syrup, then fill the glass with tonic. Stir, garnish with lime wedge and enjoy immediately!

VERDICT:  Delightful!  I tossed a couple of strawberries in while I was cooking the syrup to get a pretty, pretty pink syrup.  An excellent, slightly fancy G&T.  Keep!  From Mario Batali.

Corn Chowder with Chive Oil

Chowder

• 1 1/2 T. olive oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 lb. new potatoes, peeled and diced
• 1/2 t. smoked paprika
• Kernels from 6 ears of corn (3 1/2 c.)
• 4 c. vegetable broth, plus more if needed
• 3/4 t. salt
• 1/2 c. coconut milk
• pepper

Chive oil

• 1/4 c. olive oil
• 1 oz. chives, coarsely chopped
• salt

To make the chowder, heat the olive oil in a large pot over medium heat.  Add the onion and saute until barely tender, 4-5 minutes.  Add the garlic and saute for another minute.  Add the paprika and potatoes and cook, stirring constantly, for a couple of minutes.

Stir in the corn, broth, and salt and bring to a boil.  Decrease the heat to maintain a simmer.  Cook, stirring occasionally, until the potatoes are very tender, about 25 minutes, adding a bit more broth if the soup starts to resemble a thick stew.  Don't add too much broth, or the final soup will be too thin.

Using an immersion blender, blend the soup until it is about half pureed, with some texture and visible pieces of potato remaining.  Stir in the coconut milk, then season with black pepper.  Taste and adjust the seasonings if desired

To make the chive oil, put the olive oil and chives in a blender and process until smooth.  Season with salt to taste.

Serve the chowder with the chive oil drizzled on top.

Serves 6.

VERDICT:  I used water instead of broth and needed eight ears of corn to get 3 1/2 cups of corn kernels.  Possibly the water substitution left the soup a bit blander than it should have been, but I liked the crunch of the corn, and the whole soup tasted fresh and light.  Plus, chives!  Keep.

Double Barley Posole

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, quartered
• 1 cup chopped red bell pepper
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon all-purpose flour
• 1 (12-oz.) bottle pilsner beer
• 3 1/2 cups unsalted vegetable stock
• 3/4 cup chopped peeled butternut squash (about 4 1/2 oz.)
• 1/2 cup uncooked pearl barley
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 (15-oz.) can white hominy, rinsed and drained
• 1/2 cup chopped zucchini
• 1 ripe avocado, diced
• 1/4 cup packed fresh cilantro leaves
• 1/4 cup light sour cream
• 4 lime wedges

Heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes. Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic, thyme, and flour; cook, stirring often, 1 minute. Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.

Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.

Serves 4.

VERDICT:  I had such high hopes for this--a vegetarian posole, and with an interesting use of beer--but it turned out oddly bitter and unpleasant.  Toss.

Cucumber, Feta, and Almond Salad

4 cups coarsely chopped romaine lettuce heart (about 1)
2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
1/2 cup unsalted roasted almonds, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine lettuce, cucumber, almonds, and feta in a large bowl; toss. Combine dill and remaining ingredients in a small bowl, stirring with a whisk. Add dill mixture to lettuce mixture; toss to coat.

Serves 4.

VERDICT:  Delicious and easy.  The almonds are the best part--roasty and toasty against the crisp green of the rest of the salad.  Keep!

Punjabi-Style Black Lentils

• 2 tablespoons oil, butter (regular or ghee)
• 1 medium onion, finely chopped
• 1/2 teaspoon cumin seeds
• 1-inch piece of ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala (optional but traditional)
• Ground chile powder, to taste (start with 1/2 t.)
• 1 cup finely chopped or pureed tomatoes, fresh or from a can
• 1 teaspoon fine sea salt, plus more to taste
• 1 cup dried black lentils
• 4 1/2 cups water, plus more to taste
• 4 teaspoons butter (salted is lovely here)
• 2 tablespoons heavy cream
• Handful chopped fresh cilantro

Make the dal: Heat oil (or oil and butter) over medium. Once hot, add onion and cumin seeds and cook, stirring occasionally, until onion browned in spots. Add garlic and ginger, cook for 1 minute more, then the rest of the spices and tomato and cook for 3 minutes more, scraping up any stuck bits. Add water and salt, then lentils. Bring to simmer, then reduce to low and cover and cook until lentils are tender, between 35 and 45 minutes, stirring occasionally. For a looser dal, you can add more water. Adjust spices and seasonings to taste.

To finish as shown: Ladle into four bowls. Place a 1-teaspoon pat of butter in the center of each, letting it begin to melt before swirling in 1 1/2 teaspoons cream and finishing with cilantro.

Serves 4.

VERDICT:  Excellent with naan on the side.  Keep.

Roasted Eggplant and Olive Pasta Salad

• 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
• 1 cup pitted, drained kalamata olives
• 6 tablespoons olive oil, divided
• 8 ounces casarecce, fusilli, or other short pasta
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh oregano, plus leaves for garnish
• 2 ounces feta cheese, crumbled (about ½ cup)
• 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved

Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.

Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.

Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

Serves 4; 521 calories.

VERDICT: Salty and delicious.  Good warm, but works as leftovers.  Keep.

Moroccan Lentil Salad

• 1 cup dried green lentils, sorted and rinsed 
• ½ tsp. fine sea salt 
• 3 medium carrots, peeled and grated 
• 2 cups loosely packed chopped kale, stems removed 
• ½ cup chopped toasted pistachios or almonds 
• ½ cup chopped dried Turkish apricots 
• ¼ cup pitted, chopped Kalamata olives 
• 1 Tbsp. Ras el Hanout (Moroccan spice blend) 
• 1 cup uncooked couscous, prepared according to package instructions 

Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until tender but not mushy, 25 to 30 minutes. Drain and set aside to cool.

Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl. Add the couscous and lentils and toss until evenly combined. Add two-thirds of the dressing (recipe below), toss, and taste. Add more dressing to taste, if needed.

Cover the salad and place in the fridge to chill for at least 30 minutes or until ready to serve.

Apple Cider Vinaigrette

• ⅓ cup extra-virgin olive oil 
• ¼ cup apple cider vinegar 
• 1 tablespoon Dijon mustard 
• ½ shallot, minced 
• ¼ teaspoon fine sea salt 
• ¼ teaspoon freshly ground black pepper 

Combine the oil, vinegar, mustard, shallot, salt, and pepper in a glass jar with a lid. Shake vigorously until emulsified.

Maple-Dijon Apple Cider Vinaigrette: Add 2 teaspoons maple syrup to the basic recipe. This sweet variation goes superbly with lentil salads. Try it on our Moroccan Lentil Salad with Cauliflower Couscous. Each variation makes ½ cup

Serves 6.

VERDICT: This seems like an odd assortment of ingredients--carrots, apricots, olives--but everything came together really nicely, and it holds up well over a few days for lunches. I added extra olives--my favorite part.  Keep!

Pasta e Fagioli with Escarole

• 1½ cups dried cannellini (white kidney) beans, soaked overnight 
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving 
• 2 medium carrots, scrubbed, halved crosswise 
• 2 celery stalks, halved crosswise 
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped 
• 6 sprigs parsley 
• 1 sprig rosemary 
• 2 bay leaves 
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving 
• Kosher salt
• freshly ground pepper 
• 3 tablespoons olive oil, plus more 
• 1 large onion, chopped 
• 1 14.5-ounce can whole peeled tomatoes 
• ¾ cup dry white wine 
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch piece
• ½ small head of escarole, leaves torn into 2-inch pieces

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.

Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper.

Serve soup drizzled with oil and topped with Parmesan and more chile.

Serves: 4; 550 calories.

VERDICT:  This takes forever, but is really good--creamy, with deep, savory flavors.  I put way more shaved Parmesan on than strictly necessary, which probably didn't hurt.  Keep!

Wheat Berry "Ribollita"

• 1 (28-oz.) can whole peeled plum tomatoes, drained and divided
• 3 tablespoons olive oil, divided
• 1 1/2 cups finely chopped yellow onion
• 2 tablespoons minced garlic
• 1/2 teaspoon crushed red pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 cups chopped cremini mushrooms
• 6 cups water
• 3/4 cup uncooked wheat berries
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 (15-oz.) can unsalted cannellini beans, drained and rinsed
• 1 (2-oz.) Parmesan cheese rind
• 5 cups loosely packed baby arugula (about 5 oz.)
• 2 tablespoons sherry vinegar
• 1 ounce Parmesan cheese, shaved (about 1/3 cup)

Remove 3 tomatoes from can, and finely chop to equal 1/2 cup. Heat 2 tablespoons oil in a Dutch oven over medium-high. Add chopped tomatoes, onion, garlic, and red pepper. Cook, stirring often, until tomatoes are caramelized and deep red, about 7 minutes. Add carrot, celery, and mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add 6 cups water, wheat berries, salt, black pepper, beans, rind, and remaining tomatoes; bring to a boil. Reduce heat to medium; partially cover, and simmer 40 minutes or until wheat berries are tender, stirring occasionally.

Add arugula and vinegar; cook 1 minute or until arugula just wilts, stirring constantly. Discard Parmesan rind. Divide soup evenly among 8 bowls. Top servings evenly with shaved Parmesan; drizzle evenly with remaining 1 tablespoon oil.

Serves 8; 225 calories.

VERDICT:  Savory and filling (although I did only get six servings, not eight out of this recipe), with a little bit of zip and an impressive array of vegetables.  Takes a long time but is not hard and is truly one-pot.  Keep.