Squash and Ricotta Toasts

• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces  
• 2 tablespoons olive oil  
• kosher salt and black pepper  
• 1/2 cup balsamic vinegar  
• 1 tablespoon honey  
• 4 slices country bread, toasted  
• 1/2 cup ricotta 

Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes.

Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool.

Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.

Serves 4.

VERDICT: This seemed like something I should like, but it was a little odd and I didn't look forward to leftovers.  Probably operator error, but toss anyway.

Squash Lasagne

• olive oil
• 1 large butternut squash (3 lbs)
• 1 level tsp. ground coriander
• 4 cloves garlic
• 1 fresh red chile
• 2 T. balsamic vinegar
• 2 14oz cans plum tomatoes
• 7 oz baby spinach
• 2 oz Pamesan cheese
• 8 oz dried whole-wheat lasagne sheets
• 14 oz reduced-fat cottage cheese
• 6 T. 2% milk
• 1 T. raw sunflower seeds
• 1 sprig fresh rosemary

Preheat the oven to 350 degrees and rub two large roasting pans with a little oil. Halve and seed the squash, leaving the skin on, then slice into 1/2 inch half-moon shapes.  Lay in a single layer across the pans.  Sprinkle over the ground coriander and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.

Meanwhile, peel the garlic, seed the chile, then finely slice both and place in a large pan on med-high heat with 1 T. oil.  Cook for 3 minutes, or until lightly golden, then add the balsamic and canned tomatoes, breaking them up as you go, and 1 can's worth of water.  Simmer on medium heat for 15-20 minutes, or until slightly thickened, then season to perfection.

To layer up, spread a third of the tomato sauce across the base of a 10x12 -inch baking dish.  Cover with a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagne sheets.  Repeat the layers twice more, finishing with the lasagne sheets. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finely grate over the remaining Parmesan and scatter over the sunflower seeds. Rub the rosemary sprig with oil, then strip the leaves over the top.  Bake at the bottom of the overn for 45 minutes, or until golden and bubbling, then serve.

Serves 6; 438 calories.

VERDICT:  I had some problems with execution.  The top layer seemed like it needed more liquid than the cottage cheese provided--it got tough and crunchy.  On the whole, though, it was good, and fairly easy as far as lasagna goes.  Roasting the butternut squash with the skin on was a revelation--so much easier than peeling.  Keep, with construction modifications. (From Jamie Oliver's Everyday Super Food.)

Apple-Butternut Squash Soup

• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
• 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
• 2 teaspoons coarse salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 cups homemade or store-bought low-sodium chicken or vegetable stock
• 2 1/2 cups water, plus more if needed
• 1 jalapeno chile, thinly sliced, for garnish (optional)
• Sour cream, for garnish (optional) 

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

 

 

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

 

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

 

Serves 6.

VERDICT:  I made this to use up the last of the butternut squash from the farmer's market, as well as some apples and froze it before we left for Ireland.  It reheated well and tasted good--spicier than I'd anticipated.  I skipped the suggested garnishes, but swirled in some yogurt and sprinkled on some pepitas.  Keep--a good pantry soup. 

Granola Dust

• 10 cups rolled oats
• 8 oz unsalted mixed nuts
• 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
• 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, sultanas, figs
• 3 tablespoons cocoa powder
• 1 tablespoon freshly ground coffee
• Zest of 1 orange

Preheat the oven to 350.

 

Place the oats, nuts, and seeds in your largest roasing pan.  Toss together and roast for about 15 minutes, stirring once.  Take the tray out of the oven and add the dried fruit, cocoa powder, ground coffee and the orange zest.

Blitz the mixture in batches in a food processor until finely ground.  Keep in an airtight container.

 

To serve:

1/2 c. dust with milk or yogurt and fresh fruit

Porridge--1/2 c. dust w/3/4 c. milk, top with fresh fruit

Smoothie--1/2 c. dust, 3/4 c. milk, ripe banana, handful frozen raspberries

Pancakes--2 T. dust, 1 heaping T. self-rising flour, 1 mashed banana, 1 egg

Hot drink--1/4 c. dust, 3/4 c. milk

Serves 32.

VERDICT:  I didn't care so much for this cold, but I have been enjoying it as porridge, heated for about a minute in the microwave, with chopped apples.  Easy and flexible.  Keep.  (From Jamie Oliver's Everyday Super Food.)

 

Butternut Squash and Barley Risotto

• 2 tablespoons unsalted butter
• 1 onion, chopped
• kosher salt and black pepper
• 1/2 cup dry white wine
• 6 cups low-sodium vegetable broth
• 1 cup pearl barley
• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
• 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving

Melt the butter in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the wine and cook until syrupy, 5 to 7 minutes.

Add the broth and barley and bring to a boil. Reduce heat and simmer, stirring occasionally, until almost tender, 24 to 26 minutes. Add the squash and cook, stirring occasionally, until the barley and squash are tender, 25 to 35 minutes more (adding more liquid if the risotto becomes too thick before the barley and squash are tender). Stir in the Parmesan.

Serve topped with additional shaved Parmesan.

Serves 4.

VERDICT:  This could not be easier and is really good--savory and creamy.  Keep!

Rye Soda Bread

• 50 g wholemeal flour, plus extra for dusting
• 100 g rye flour
• 50 g oats
• 1 teaspoon bicarbonate of soda
• 1 large free-range egg
• 1 x 300 ml tub buttermilk or natural yogurt

Preheat oven to 375°F.

Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together

In a separate bowl, whisk the egg and buttermilk/yogurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.

Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too.

Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about 1/2cm deep, then bake in the centre of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Transfer to a wire cooling rack, and serve slightly warm.

VERDICT: I had the idea that we would use this to make sandwiches.  That will not be happening--even after baking, the loaf remains about an inch and a half high.  It is, however, a really nice, chewy, snack bread--best, as advertised, served warm.  I'm not sure I really need a snack bread in my life, but it is super easy, and I generally have all the ingredients on hand.  Keep.  From Jamie Oliver's Everyday Super-Food.

Radish and Pecan Grain Salad

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).

Drain the grains into a colander, then set aside until warm to the touch.

Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

Serves: 6-8 as a side dish.

VERDICT:  I made this because we got some watermelon radishes at the farmers market (fall farmers market--so fun!).  It did not have mint, because the plant I thought was rogue mint in the garden was actually a weed.  I also forgot to put the arugula in.  Still, not bad!  I really liked the flexibility of the grains--I used up a little smidgen of wheatberries, some wild rice, and some freekeh.  Keep. 

Whole-Wheat Apple Crisp

• 6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
• ½ cup (packed) dark brown sugar, divided
• 6 tablespoons unsalted butter, melted, divided
• ¾ cup old-fashioned oats
• ⅓ cup whole wheat flour
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt 

Preheat oven to 350°. Toss apples, ¼ cup brown sugar, and 2 Tbsp. butter in a 2-qt. baking dish.


 

Toss oats, whole wheat flour, cinnamon, salt, remaining ¼ cup brown sugar, and remaining 4 Tbsp. butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50–60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
 

 

Do Ahead: Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

 

Serves 8.

 

VERDICT:  So easy, so delicious.  I love the melted butter in the topping, and I love the whole wheat flour.  It feels a little healthy, even.   I used rye flour, since it was only 1/3 c., and it worked out fine.  Keep! 

Mushroom Bouguignon

• 2 tablespoons olive oil
• 2 tablespoons butter, softened
• 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
• 1/2 carrot, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1 1/2 tablespoons all-purpose flour
• 1 cup pearl onions, peeled (thawed if frozen)
• Egg noodles, for serving
• Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Serves 4.

VERDICT:  I wanted to use up a little red wine, and this sounded good.  (Also, I had a mysterious half-bag of pearl onions in the freezer.)  It's a nice winter-y, but still vegetarian dish.  I served it over polenta instead of egg noodles.  Keep.

Lemony Barley Salad with Kale

• 1 cup pearled barley (about 8 ounces)
• 2 tablespoons pine nuts
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup currants
• 1 tablespoon minced shallot
• 6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
• 1 tablespoon fresh lemon juice
• Kosher salt
• 2 tablespoons chopped preserved lemon (optional)

n a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.

Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
 
In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.

In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.

Serves 4.

VERDICT:  Good!  I didn't use the preserved lemon, and in future, I'd leave out the raw kale leaves as well, but the pesto, barley, pine nuts, and currents all went really nicely together in a kind of unusual way.  A nice work lunch.  Keep.

Purple Plum Torte

• 1 cup (125 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
• Large pinch of salt
• 1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
• 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
• 2 large eggs
• 12 smallish purple Italian purple plums, halved and pitted
• 2 teaspoons fresh lemon juice
• 1 teaspoon or tablespoon ground cinnamon (either one apparently works)

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day.

VERDICT:  I made this to use some plums from Therese.  It is apparently a well-know plum cake recipe from the NYT, via Smitten Kitchen.  I don't think it was better the second day, but it was quite good the first.   Keep.

Butternut Squash Bread Pudding

• 2 tablespoons olive oil, plus more for the baking dish
• 2 medium onions, chopped
• 1 1/2pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2" pieces
• kosher salt and black pepper
• 2 tablespoons chopped fresh sage
• 6 large eggs
• 2 cups whole milk
• 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
• 1/2 pound Gruyère, grated (2 cups)

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.

In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Serves 8; 411 calories.

VERDICT: I made this to use some Kikuna squash Therese grew in her garden.  Coopers didn't have Gruyère, so I used Swiss.  The only French/Italian bread they had was Pepperidge Farms brown-and-serve, so I used that.  And it turned out great!  Easy and apparently fail-proof.  Also good when you can only chew with half of your teeth. Keep.

Baked Carrot Cake Oatmeal

Dry mixture

• 2 cups old-fashioned rolled oats (or any rolled flakes)
• 1 tsp baking powder
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground vanilla or 1/2 tsp vanilla extract
• 1 pinch coarse sea salt
• 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
• a handful raisins

Wet mixture

• 2 organic eggs
• 2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer

• 4 tbsp maple syrup, honey or apple syrup
• 2 tbsp coconut oil, room temperature + extra for greasing the pan
• 1 cup / 180 g walnuts or nuts or your choice
• 3/4 cup / 100 g sunflower seeds or seeds of your choice

Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Serves 6 or so.

VERDICT:  This was not nearly as pretty as the picture on the app.  Also, not as delicious as it sounded.  However, it used up some carrots and made a decent breakfast for a week.  I used olive oil instead of coconut oil.  Best fresh out of the oven.  I'm lukewarm on this one, but keep, I guess.

Maple-Tossed Lentil and Rhubarb Salad

Ingredients

• 1 cup/2 1/2 dl puy lentils
• 2 fresh thin rhubarb stalks, thinly sliced
• 1 small box strawberries, sliced
• 1 small box of pearl tomatoes, halved
• 10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
• 15 fresh basil leaves
• 150 g feta cheese

Dressing

• 3 tablespoon maple syrup
• 3 tablespoon olive oil
• juice of 1/2 lemon
• sea salt and black pepper, seasoning

Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.

Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.

Serve with a piece of sourdough bread or as a side dish on the barbecue table.

Serves 3-4.

VERDICT:  I made this with plums and nectarines instead of rhubarb and strawberries, since that's what was available--good!  Keep.

Mujaddara with Spiced Yogurt

For the Mujaddara

• 3/4 cup Puy lentils (aka French lentils, the tiny dark brown ones)
• 1 teaspoon salt, divided
• 1 cup jasmine rice
• 2 tablespoons butter
• 3 tablespoons olive oil
• 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt

• 1/2 cup Greek yogurt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin (freshly ground, if possible)
• 1/2 teaspoon coriander (freshly ground)
• 1/2 teaspoon spicy paprika or aleppo pepper
• 3 tablespoons chopped fresh mint
• Juice and zest of half a lemon
• 1/4 teaspoon salt

Preheat the oven to 400 degrees.

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.

Serves 4.

VERDICT: Lots of pots and pans, but easy ingredients.  Good and good for you.  Keep.

Cabbage Salad with Buttermilk Dressing

• 1/2 cup well-shaken buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallot
• 1 tablespoon sugar
• 3 tablespoons finely chopped chives
• 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
• 6 radishes, diced
• 2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

VERDICT:  It's nice to have a salad without a million ingredients, and these ingredients are sturdy enough to hold up for a while without completely rotting in the refrigerator.  The dressing was a little watery--perhaps a bit less buttermilk.  Lund's didn't have Napa cabbage, so I used Savoy, and it seemed fine.  Keep.

Ricotta, Tomato and Spinach Frittata

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 300g cherry tomatoes
• 100g spinach leaves
• small handful basil leaves
• 100g ricotta
• 6 eggs, beaten

Heat oven to 200C/180C fan/gas 6 (400 degrees). Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. 

Serves 6.

VERDICT:  I didn't season this well enough, but it wasn't terrible and would be a good vehicle for using up any number of leftovers--basil, leafy greens, long-past-their-sell-by date eggs.  (Note: 30cm x 20 cm turns out to be 12x8", so I added a couple extra eggs to fill up the pan.)  Keep.  From the BBC's Good Food site.

Sweet Corn Salad with Buttermilk Dressing

For the salad:

• 1 clove shallot, halved lengthwise and thinly sliced
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handful fresh dill (about 4 smallish sprigs), minced
• 1/4 cup minced fresh parsley
• Crumbled Feta cheese, rinsed, as a garnish

For the dressing:

• 1/4 cup buttermilk
• 2/3 cup plain European style thin yogurt, stirred
• 1 tablespoon white-wine vinegar
• 3 tablespoons minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste.

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

Serves 4.

VERDICT:  I did everything about this in the wrong/lazy way--I didn't salt the shallot or rinse the feta, and I used English cucumbers, a red bell pepper, and non-European-style yogurt.  And the dill I'd gotten the day before had already gone soft and brown, so I threw some dried dill in the dressing instead.  It still turned out very nicely.  Keep.

Buttered Radish Tartines

• 2 tablespoons unsalted butter, at room temperature, preferably a good French butter
• 1 tablespoon chopped black olives (such as niçoise)
• 2 teaspoons chopped fresh flat-leaf parsley
• 1/4 teaspoon chopped fresh thyme
• Dash of crushed red pepper
• 16 (1/4-ounce) slices whole-grain French bread baguette
• 8 to 10 radishes, very thinly sliced
• 1/8 teaspoon fleur de sel or other coarse sea salt

Place butter, olives, parsley, thyme, and red pepper in a small bowl; mash with a spoon to combine. Spread butter mixture evenly over bread slices; top with radish slices. Sprinkle with sea salt. Serve immediately.

Serves 8 (2 tartines); 69 calories.

VERDICT:  These were delightful--an excellent way to use up leftover radishes.  Keep.

Kale, White Bean and Savoy Cabbage Soup

• 1/2 cup dried cannellini beans or other white beans
• 6 cups water
• 1 1/2 teaspoons salt, divided
• 2 teaspoons olive oil
• 3 1/2 cups diced baking potato (about 1 pound)
• 1 1/2 cups diced onion
• 1 1/2 cups thinly sliced leek (about 1 large)
• 8 cups thinly sliced kale (about 1 bunch)
• 4 cups chopped Savoy cabbage (about 1 1/2 pounds)
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1 large garlic clove, minced

To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.

Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.

Serves 6.

VERDICT:  A little bland (you're supposed to serve it with garlic toast), but acceptable as a way to use up cabbage.  The thing that dooms it is that you make it from dried beans, which I don't have the patience for.  Toss.

Pardina Lentil, Green Apple, and Kale Salad

Salad:

• 1 cup (195 g) dry Pardina (Spanish brown) lentils
• 4 oz (115 g) kale, stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
• 1 medium onion, chopped
• 2 medium-sized crisp, tart green apples (I used Granny Smith apples), washed, cored, and chopped

Dressing:

• 2 tablespoons apple cider vinegar
• 4 tablespoons (60 ml) olive oil
• 1½ teaspoons Dijon mustard
• 1½ teaspoons honey
• 1 medium clove raw garlic, grated
• ¾ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about ¾ full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.

Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.

Serve or store in the fridge for the next day.

Serves 4.

VERDICT:  A simple, super-healthy recipe I can make ahead for lunches.  I threw some goat cheese on it, but I don't know that it needed it.  I also used the lentils I had in the cupboard, which I'm pretty sure were not Pardina.  Keep.  From An Edible Mosaic.

Cherry Tomato Pizza Margerita

• 1 refrigerated pizza dough
• 1 tablespoon extra-virgin olive oil
• 1 12-ounce bag cherry tomatoes, stemmed
• 1 garlic clove, pressed
• 1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
• 1/4 teaspoon dried crushed red pepper
• 1 4-ounce ball fresh mozzarella in water (ovoline), diced
• 4 ounces whole-milk mozzarella, diced
• 1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F.  Roll dough to about 12x8-inch rectangle, pinching any tears to seal--put on baking sheet. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

Serves 4; 473 calories.
VERDICT: We made this twice, once with Lund's pizza dough, and once with refrigerated "artisan" dough in a tube.  The tube dough pizza was disgusting--the dough was like aerated cardboard--and stuck to the pan, but the Lund's-dough pizza was great.  The cherry tomatoes were fast and savory, and the pizza construction was unfussy.  Keep.

Green and Gold Quinoa Salad

• 1 cup quinoa
• 2 tablespoons EVOO
• 2 zucchini, quartered lengthwise and sliced crosswise
• 1 bunch scallions trimmed, sliced crosswise
• 5 ears corn, kernels cut from cob
• 1/2 cup chopped flat-leaf parsley
• 1 cup sliced almonds, toasted
• lemon wedges

 

Cook quinoa according to package directions; let cool. In skillet, heat EVOO over medium-high. Add zucchini and scallions. Cook, stirring, until zucchini is crisp-tender, 5 minutes; let cool. In large bowl, toss quinoa, zucchini mixture, corn and parsley; season. Cover and refrigerate until ready to serve. (Can be made 2 days ahead.) Before serving, toss in almonds. Serve with lemon wedges.

 

Serves 4.

 

VERDICT:  Easy, healthy, packable for lunches.  Don't be afraid to season and squeeze lemon liberally--otherwise, a little bland.  Keep.

Crackly Banana Bread

• 3 large ripe-to-over-ripe bananas
• 1 large egg
• 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
• 1/3 cup (65 grams) light brown sugar
• 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• Salt
• 1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice)
• 1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.

Yield: 1 loaf

VERDICT:  I was skeptical about the raw millet, but the crunch is delightful--we've been eating big hunks of this at a time.  I also love that it's made in one bowl.  This might be our new go-to use-up-bananas recipe.  Keep!  (Note: I used half white and half whole wheat flour.)

Tomato and Corn Bulgur Salad

• 1 c. cracked bulgur wheat
• 3/4 c. basil leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. halved cherry tomatoes
• 1 1/4 c. fresh corn kernels
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drained
• 1/4 c. pine nuts

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur.  Add the dressing, tomatoes, corn and pine nuts to the grains; toss to combine.

Serves 8; 212 calories.

VERDICT: OK, but not as good as the Blueberry and Feta Bulgur Salad it's a variation of.  Toss.

Red Pepper, Corn, and Black Bean Chowder

• 1 c. onion
• 2 cloves garlic, crushed
• 2 red peppers, broiled, peeled, and chopped
• 2 T. olive oil, divided
• 2 c. unsalted chicken stock
• 1/2 tsp. chopped chipotle chile in adobo sauce
• 15 oz. can unsalted black beans, rinsed and drained
• 1 c. fresh corn kernels
• 3/4 tsp. kosher salt
• 8 T. plain 2% Greek yogurt
• cilantro
• lime wedges

Saute onion and garlic in 1 T. olive oil in a saucepan over medium heat 3 minutes.  Place onion mixture, peppers, stock, 1 T. olive oil, and chile in a blender; blend until smooth.  Return to pan.  Stir in beans, simmer 10 minutes over medium heat.  Stir in corn and salt.  Place 1 c. soup in each of four bowls, top with 2 T. yogurt, 1 T. cilantro, and 1 lime wedge.

Serves 4; 222 calories.

VERDICT:  Don't be tempted to put in more chiles, thinking 1/2 tsp. isn't much out of that whole giant can.  It is plenty.  Even though I really hate roasting peppers, this is a keeper--easy, healthy and flavorful. 

Blueberry and Feta Bulgur Salad with Mint Dressing

• 1 c. cracked bulgur wheat
• 3/4 c. mint leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. English cucumber, diced
• 1 1/4 c. blueberries
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drainedd
• 2 oz. feta, crumbled (about 1/2 c.)

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed. 

Use a fork to fluff the bulgur.  Add the dressing, cucumber, blueberries, onion and feta to the grains; toss to combine.

Serves 8 (3/4c.); 200 calories.

VERDICT:  Very good, and the recipe promises you can make it up to two days ahead--perfect for summer lunches!  A little wonky with serving sizes--we got six servings of approximately 3/4 c.--but definitely a keeper.

Stir-Fried Cabbage with Fennel Seeds

• 1 1/2 pounds green cabbage (half a large head)
• 1/4 cup vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
• 1 teaspoon salt
• 1/8-1/4 teaspoons cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Serves: 4.

VERDICT:  Delicious, and a good way to use up inevitable leftover cabbage.  Keep!

Spinach and Feta Pie with Chickpea-Flour Crust

Filling:

• 1 pound frozen cut-leaf spinach, thawed, moisture squeezed out
• 2 eggs
• 6 oz feta cheese, crumbled
• 1/2 c. 2% cottage cheese
• 1/4 tsp salt
• black pepper

Crust:

• 1 c. chickpea flour (also called besan)
• 1 T. extra-virgin olive oil
• 3/4 tsp. salt
• 1 c. water

Preheat oven to 500 degrees.  Use cooking spray to lightly mist a cast-iron skillet; place skillet in oven and heat for at least 10 minutes.

In a large mixing bowl, whisk together crust ingredients (chickpea flour, olive oil, salt and water) until there are no lumps.

Remove hot skillet from oven.  Pour batter for crust into skillet.  Return to oven for 10 minutes.

In a separate bowl, combine spinach with eggs, feta, cottage cheese, and salt.  Blend well.

Remove skillet from oven, and reduce oven temperature to 400 degrees.  Spread spinach filling evenly over crust, sprinkle with black pepper, and bake for 20 minutes longer. Cool for 10 minutes before slicing into six pieces.

Serves 6; 187 calories.

VERDICT:  I could not find chickpea flour anywhere, so I used whole-wheat flour instead.  The whole crust process didn't seem like it could possibly work, but it was kind of magical.  The spinach filling was salty and delicious, and the whole thing felt quite healthy.  From Racing Weight.  Keep!

Tomato-Basil Soup with Pearled Barley

• 1/2 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 5 cups water
• 1 c. pearl barley, rinsed and drained
• 1 6-oz can organic tomato paste
• 2 cups Swiss chard or spinach, finely chopped
• 1 tsp salt
• 1 handful fresh basil, shredded

In a large pot, heat olive oil and garlic over medium heat and cook until fragrant.

Add water and barley, and raise heat to high.  When water boils, turn down to low and cover.  Simmer for 15 minutes.

Add tomato paste, chard, and salt, and stir to dissolve tomato paste.  Simmer for 15 minutes longer.  Add basil for the last 2 minutes, then remove from heat and serve.

Serves 4; 204 calories.

VERDICT:  I love the minimal ingredient list (plus, it uses the whole can of tomato paste!), and the soup itself is just fine. From Racing Weight.  Keep, and make during basil season.

Wheat Berry Salad with Feta and Olives

• 3 cups water
• pinch of salt
• 1 cup wheat berries
• 1/2 c. red onion, chopped
• 2 large tomatoes, chopped
• 1/2 cup parsley, chopped
• 1/4 c. kalamata olives, chopped
• 4 oz. feta cheese, crumbled
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper

Combine water with a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.  Add wheat berries, reduce heat, cover, and simmer for 60 minutes or until tender but chewy.  Remove from heat, strain water, and transfer wheat berries to a bowl.  Refrigerate wheat berries while other ingredients are prepared.

In a large mixing bowl, combine all remaining ingredients and mix gently to combine.  Once cool, fold in the wheat berries and chill until serving.

Sers 4; 233 calories.

VERDICT:  I substituted grape tomatoes and white onion.  A pretty standard grain salad, but easy and good. From Racing Weight. Keep.

Chickpea-Pesto Tomato Soup

• 1 tablespoon olive oil
• 1 diced onion
• 2 minced garlic cloves
• 1 28-ounce can fire-roasted crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 15-ounce can drained, rinsed chickpeas
• 1/4 c. basil pesto

In a pot, saute onion in olive oil over medium heat till soft, about 4 minutes. Add garlic; cook 30 seconds. Add the tomatoes and broth; bring to a boil.  Reduce heat to low and simmer for 5 minutes. Add sugar and black pepper.

Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of basil pesto.

Serves 4; 258 calories.

VERDICT:  Very easy, not bad result.  Keep.

Red Lentil and Black Bean Stew

• 1 T. extra-virgin olive oil 
• 1 large onion, chopped 
• 2 minced garlic cloves 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon cumin 
• 1/4 teaspoon paprika 
• 4 cups vegetable broth 
• 1 tablespoon tomato paste 
• 3/4 cup red lentils 
• 1 can (15 oz) black beans, drained and rinsed, mashing half the beans with a fork 
• 1/4 teaspoon salt 
• juice of one lime 
• 1/4 teaspoon black pepper

Heat oil in a large soup pot over medium heat.  Add the onion and cook until soft, about 5 minutes. Add garlic, chili powder, cumin, and paprika; cook for 1 minute. Add broth and tomato paste; bring to a boil. Add the lentils, lower heat, and simmer until tender, about 25 minutes.

Add the beans (whole and mashed), lime juice, salt and pepper. Cook five minutes. Garnish with cilantro.

Serves 4; 248 calories.

VERDICT:  Winner!  This is easy, hearty, healthy, and really, really good.  I'm already plotting to make it again.  Keep.

Pumpkin, Leek, and Mushroom Pita Pizzas

• 1 Tbs. olive oil
• 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups)
• ¼ tsp. salt
• ¼ cup white wine
• ¾ cup pumpkin or butternut squash purée
• ¼ cup prepared pesto
• 4 whole-wheat pita rounds
• 6 button mushrooms, thinly sliced

Preheat oven to 425°F.

Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.

Stir together pumpkin purée and pesto in small bowl.

Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Serves 4: 333 calories.

VERDICT:  Super-easy and good.  Also surprisingly amenable to toaster-oven cooking at work, once all the components are made.  Keep!

Mushroom Tacos al Pastor

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 pound assorted mushrooms (creminis and portabellos work well), cleaned and cut into large chunks
• 2 cloves garlic, miced
• 1 tsp cumin
• 1 teaspoon oregano
• 2 teaspoons dark chili powder
• 1 orange, juiced
• 1 lime, juiced, plus two wedges of lime
• 1/2 tsp salt
• Cilantro
• 6 small corn tortillas
• queso fresco, optional

Heat oil in a large skillet over medium high-heat. Set aside 3 T. onion.  Add remaining onion and mushrooms to the skillet and sauté for about 10 minutes--until onions are tender and mushrooms begin to brown.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.  Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, and salt.  Cook for two to three minutes until the juice reduces.

Heat tortillas according to package directions.

Spoon mushroom mix into tortillas and garnish with reserved raw onion, chopped cilantro, and queso fresco, if using.  Squeeze lime juice on top.

Serves 2; 498 calories.

VERDICT:  These are good, and probably would be even better with a little fresh pineapple, as suggested by the recipe note.  However, a pound of mushrooms for two people is a considerable expense and cleaning effort.  Toss.

Chickpea Spread for Bruscetta

• 1 tablespoon olive oil
• 1 clove garlic, smashed
• 1 red onion, diced small
• 1 carrot, diced small
• 1 celery stalk, diced small
• 1 teaspoon red chile flakes
• 1/2 cup white wine
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 bunch spinach
• 1/2 bunch parsley, roughly chopped
• Loaf of country bread
• Extra-virgin olive oil (for drizzling)

Heat the oil in a large saute pan. Add the garlic, onion, carrot, celery, and chile flakes. Cook until softened and translucent, about three to four minutes. Deglaze with white wine and reduce completely. Add garbanzo beans and the spinach, along with 1/4 cup water. Stew for about 20 minutes, adding more water if needed. In the last few minutes, finish with parsley. Roughly smash with a potato masher. Cut the bread into 10 slices, drizzle with olive oil, and grill until nicely charred. Spread the garbanzo bean mix on the bread. Finish with any of the following toppings: a fried or poached egg; oil-packed tuna and arugula; goat cheese; or avocado and tomato.

Serves 10; 184 calories.

VERDICT:  We made this for the Oscars on wheat baguette and added goat cheese--surprisingly good and a just fancy enough.  I also added a bit of leftover Swiss chard, which I don't think anyone noticed.  Keep!

Chickpea, Cherry, and Ginger Salad

• 2 15.5oz cans chickpeas
• 1 11oz can mandarin oranges
• 1/2 red onion diced
• 1 clove minced garlic
• 2 T. minced ginger
• 2/3 c. chopped pecans
• 2/3 c. dried tart cherries
• 1 minced jalapeno
• 1 c. chopped parsley
• 4 oz. crumbled goat cheese or feta
• 2 T. apple cider vinegar
• 2 T. olive oil
• salt & pepper

Combine all salad ingredients in large bowl. Whisk together cider vinegar & olive oil. Add salt and pepper to taste.  Pour over salad and mix well.

Serves 4; 587 calories.

VERDICT:  I thought the canned mandarin oranges might be weird, but the whole thing is oddly good and satisfying.  Keep.

Vegetarian Chili

• 2 tablespoons canola oil 
• 1 1/2 cups chopped yellow onions 
• 1 cup chopped red bell peppers 
• 2 tablespoons minced garlic 
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 
• 1 medium zucchini, stem ends trimmed and cut into small dice 
• 2 cups fresh corn kernels (about 3 ears) 
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 
• 2 tablespoons chili powder 
• 1 tablespooon ground cumin 
• 1 1/4 teaspoons salt 
• 1/4 teaspoon cayenne 
• 4 large tomatoes, peeled, seeded and chopped 
• 3 cups cooked black beans, or canned beans, rinsed and drained 
• 1 (15-ounce) can tomato sauce 
• 1 cup vegetable stock, or water 
• 1/4 cup chopped fresh cilantro leaves 
• Sour cream or strained plain yogurt, garnish 
• Diced avocado, garnish 
• Chopped green onions, garnish 
• Brown rice, to serve

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Serves 6; 311 calories.

VERDICT: A lot of ingredients, but good. Keep.

Pumpkin & Maple-Nut Oatmeal

• 3 cups water
• 3/4 c. canned pumpkin
• 1/2 tsp. salt
• 1 1/2 c. rolled oats
• 1 T. pumpkin pie spice
• 2 T. pecans, chopped
• 2 T. maple syrup

Combine water, pumpkin, and salt in a small saucepan and bring to a boil.  Add oats and pumpkin pie spice.  When mixture starts to bubble again, turn heat down to low.  Cook, stirring occasionally, until oats are cooked and cereal has thickened, about 8 minutes.  Split between two bowls and top with pecans and maple syrup.

Serves 2; 362 calories.

VERDICT:  Warming and filling.  Very generous with the maple syrup and portion size.  Keep.  From Racing Weight Cookbook. 

Carrot Cake Cupcakes

For the cupcakes:

• 1 cup pecans
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt or fine sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup packed dark brown sugar
• 1/2 cup canola oil
• 1 large egg 
• 3/4 pound carrots, coarsely grated (about 2 cups)

For the frosting:

• 8 ounces bar cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• pinch table salt or fine sea salt 
• 1 1/2 cups confectioners’ sugar 

To make cupcakes:

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.

To make frosting:

Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.

Yield: 12 cupcakes.

VERDICT:  Delicious, especially the frosting!  They don't keep very well--they get a little smushy after a day or so, but still not bad.  I swapped out the pecans for 1/2 of raisins.  Keep.
 

Cream of White Bean, Carrot & Ginger Soup with Cashews

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 15-oz BPA-free cans cannelloni beans, drained and rinsed
• 1/2 lb carrots, peeled and coarsely chopped
• 2 bay leaves
• 1/2 tsp fresh ground black pepper
• 2 1/2 oz roasted unsalted cashews, finely chopped
• 1/2 cup chopped fresh chives

In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.

Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.

Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.

Serves 8; 194 calories.

VERDICT:  I think I must have done something wrong--the soup was really thin (all the garnishes sank to the bottom of the bowl) and a icky salmon color.  Toss.

Sage Corn Muffins

• 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)
• 1 cup cornmeal
• 2 tsp baking soda
• 1/4 tsp sea salt
• 2 eggs
• 3/4 cup buttermilk
• 1/4 cup raw honey
• 2 1/2 tbsp safflower oil
• 3 oz baby spinach, finely chopped
• 2 1/2 tbsp sage leaves, minced

Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

Serves 12; 133 calories.

VERDICT:  These smelled great baking, but I found them a little dry in eating.  Toss.

Green Beans with Onion Dip

• 1/4 c. olive oil
• 2 large onions
• salt and pepper
• 1 bunch fresh chives (only need 2 T.)
• 1 cup sour cream
• 1/2 c. Greek yogurt
• 1 pound green beans, trimmed

Put 1/4 c. olive oil in a large skillet over medium-high heat.

Trim, peel, halve, and thinly slice the onions.

When the oil is hot, add the onions and a sprinkle of salt and pepper.  Cook, stirring occasionally, until they begin to brown, 4-5 minutes.

Chop 2 T. chives, put them in medium bowl.  Add 1 c. sour cream, 1/2 c. yogurt, and a sprinkle of salt and pepper to the bowl.  Stir to combine and transfer the mixture to the fridge.

When the onions begin to brown, lower the heat to medium and cook, stirring a little more frequently, until they are shriveled, dry and just starting to char, 10-15 minutes.

When the onions are just starting to char, transfer them to paper towels with a slotted spoon and let them cool for a few minutes.  Chop the onions and stir them into the sour cream and yogurt mixture.  Taste and adjust the seasoning.

Transfer to a serving bowl and serve with the green beans alongside for dipping.

Serves 4.

VERDICT: Getting the onions brown took longer than indicated, probably because I never put the heat on high enough, but the end product was incredibly good.  I think you could do with a few more green beans to serve.  Keep!

Oat and Pistachio Sandies

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup raw pistachios
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup (2 sticks) unsalted butter, room temperature 
• ⅓ cup granulated sugar
• ¼ cup powdered sugar

Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).

 

Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. 

 

Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

 

Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

Do Ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.

Yield: about 30.

VERDICT:  Super easy, but mostly taste like butter.  Toss. 

Hazelnut Butter and Coffee Meringues

• 1 cup skin-on hazelnuts
• 1/4 tsp. kosher salt
• 4 large egg whites
• pinch of cream of tartar
• 1/2 c. granulated sugar
• 3/4 c. powdered sugar
• 2 T. coffee beans, chopped

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.

 

Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.

 

Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.

 

Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.

 

Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.

 

Yield: about 24 cookies.

 

VERDICT:  Really good flavor, but I executed them badly--they ended up flat, with few swirls.  It was either chickening out on beating the egg whites long enough or folding in nut butter too vigorously.  Definitely potential.  Keep.

Grape Salad

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

n a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 

 

Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Serves 21-24 (3/4 c.); 131 calories.

VERDICT:  So good!  I foresee it actually becoming the state salad of Minnesota.  I made this with three pounds of green grapes only.  Don't skimp on brown sugar and pecans.  From Taste of Home via John's mom.  Keep.

Roasted Butternut Squash Soup

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Heat the oven to 425°F and arrange a rack in the middle.

 

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

 

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

 

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
 

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream. 

 

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
 

Serves 6-8.  

 

VERDICT:  Fine, but not great.  I thought the roasting technique had potential, but it was actually more bother than just chopping the squash.  Toss.  From Chow.com.

Salted Pumpkin Caramels

• 2/3 cup unsalted pepitas
• 1 1/2 cups heavy cream
• 2/3 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 cups white sugar
• 1/2 cups light corn syrup
• 1/3 cup good maple syrup
• 1/4 cup of water
• 4 tablespoons unsalted butter, cut in chunks
• 1 teaspoon lemon juice
• 3/4 teaspoon fleur de sel

Dry toast the pepitas in a skillet until they start to pop.

Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.

In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.

In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.

As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.

Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
 
Yield: 64 1" caramels.

VERDICT: Delicious, with a nice texture--the squishy caramel and the crunchy pepitas are a good combination.  I kept them in the fridge, which helped them stay firmish.  Keep!