Satsuma Vodka-tini

• 1 cup fresh cranberries 
• 1 cup vodka 
• ½ cup sugar 
• 4 satsumas 
• ¾ cup Grand Marnier 
• ¼ cup lime juice 

Combine cranberries, vodka, sugar, and satsumas in a food processor; process until pureed. Refrigerate 8 hours or overnight. 

Strain mixture through a cheesecloth-lined sieve over a bowl, pressing to extract juice. Discard solids. Stir in Grand Marnier and lime juice. 

Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice; shake. Strain mixture into 2 martini glasses. Repeat procedure to yield 10 cocktails.

Serves 10; 187 calories.

VERDICT:  Made with only things already in the house, and delicious!  (I did use Cointreau, and then Triple Sec in place of the Grand Marnier.)  Would be a good Christmas/Thanksgiving cocktail--make-ahead and batched.  Keep.

Farro, Green Bean and Kale Salad

• 4 cups water
• 1 cup halved haricots verts or green beans
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (8.5-oz.) pkg. precooked farro (2 cups)
• 2 cups thinly sliced lacinato kale
• 1 cup halved cherry or grape tomatoes
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.
Step 2

Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Serves 2 (2 c.); 321 calories.

VERDICT: With pre-washed kale and green beans, easy, and nicely used one basket of cherry tomatoes from the farmer's market.  Since I was already meant to be cooking the beans, I just made farro and threw the green beans in for the last few minutes of cooking.  Could do with lots more feta.  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.

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!

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.

Nutty Parmesan Herb Scones

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

Preheat oven to 350°F.

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

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

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

Serves 12; 196 calories.

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

Sweet Potato and White Bean Soup

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

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

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

Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

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

Serves 4; 354 calories.

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

Tempeh with Charred Peppers and Kale

• 1/4 cup canola oil, divided 
• 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices 
• 2 tablespoons lower-sodium soy sauce 
• 1 cup vertically sliced onion 
• 1 red bell pepper, thinly sliced 
• 4 cups thinly sliced Lacinato kale (about 1 bunch) 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 tablespoon cider vinegar

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.

Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

Serves 4; 384 calories.

VERDICT: Not outstanding, but good enough be worth the minimal amount of effort.  I like the short ingredient list and the satisfaction of making things in the sizzling cast iron pan.  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.

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.

Farro with Honey-Garlic Roasted Tomatoes

• 1½ tablespoons olive oil
• 1 tablespoon honey
• 3 garlic cloves, minced
• 1 pound cherry or grape tomatoes, halved lengthwise
• ¾ cup uncooked farro
• 1½ teaspoons sherry vinegar
• 5/8 teaspoon kosher salt
• 3 tablespoons toasted walnuts, coarsely chopped
• 2 ounces feta cheese, crumbled (about ½ cup)
• 2 teaspoons chopped fresh thyme

Preheat oven to 375°.

Combine oil, honey, and garlic in a large bowl. Add tomatoes; gently, with your hands, toss until thoroughly coated. Pour tomatoes onto a jelly-roll pan; turn tomatoes until they’re all cut side down. Draw tomatoes together until they’re cozy and touching. If there’s any honey mixture left, drizzle over tomatoes. Bake at 375° for 20 to 25 minutes or until wrinkled and soft but not mushy; do not brown. (Note: Grape tomatoes may take less time than cherry tomatoes.) Remove tomatoes from oven; cool to room temperature.

While tomatoes cook, place farro in a medium saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until nicely chewy and not puffed open and starchy. Drain and rinse with cold water; drain.

Combine farro, tomato mixture, vinegar, and salt in a large bowl; toss gently to combine. Top with walnuts and feta; garnish with thyme. Serve immediately, or let the flavors marry in the fridge for an hour or 2.

Serves 6 as side dish (1/2 c.); 191 calories.

VERDICT:  The end result is good, but it was a little disheartening to realize that it tasted almost exactly like Smitten Kitchen's wonderful one-pot farro, but with five times as many steps and pans.  Toss.

Whole-Grain Breakfast Bar

• 4.75 ounces whole-wheat flour (about 1 cup)
• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas
• 3/4 cup brown sugar
• 1/4 cup 2% reduced-fat milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 3/4 cup chopped walnuts
• 3/4 cup dried cranberries
• Cooking spray 

Preheat oven to 375°.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl.

Place bananas in a large bowl; mash until smooth. Add sugar and next 5 ingredients (through egg white); stir until combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.

Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.

Yield: 16 bars; 198 calories.

VERDICT:  Like a cross between an oatmeal cookie and cake.  Not bad for breakfast, and seems easily adaptable to whatever you might have around.  Keep.

Split Pea Soup with Rosemary

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

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

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil.

Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

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

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

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

VERDICT:  Not terrible, but the fresh rosemary at the end is a little pine-y.  Toss.

Black Bean, Hominy, and Kale Stew

• 2 poblano chiles
• 8 ounces tomatillos, husks removed and halved (about 4)
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 3 cups organic vegetable broth
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 (15.5-ounce) cans unsalted black beans, rinsed and drained
• 1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
• 1 (15-ounce) can hominy, rinsed and drained
• 6 tablespoons reduced-fat sour cream
• 2 ounces shredded sharp white cheddar cheese (about 1/2 cup)
• 1/4 cup chopped fresh cilantro

Preheat broiler to high.

Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
 
Serves 6 (1.25 c.); 240 calories.

VERDICT:  Pretty bland, and more watery than I expect something called stew to be.  Toss.

New Mexican Green Chile "Cheeseburgers"

Relish:

• 4 garlic cloves
• 1 Cubanelle pepper
• 1 serrano chile
• 1 medium tomatillo, papery skin removed
• Cooking spray
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt

Burgers:

• 6 (1/2-inch-thick) slices small red onion
• 1 1/2 tablespoons olive oil, divided
• 4 ounces cremini mushrooms
• 2 garlic cloves
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 1/2 cup plus 1 tablespoon whole-wheat panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ancho chile powder
• 1 large egg
• 2 ounces aged white cheddar cheese, thinly sliced
• 6 romaine lettuce leaves
• 6 whole-wheat hamburger buns, toasted 

Preheat broiler to high.

To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat vegetables with cooking spray. Broil 14 minutes, turning vegetables once. Wrap Cubanelle and serrano in foil; let stand 10 minutes. Peel and cut into 1-inch strips; discard peels and seeds. Combine tomatillo, Cubanelle, serrano, garlic, cilantro, and next 5 ingredients (through 1/4 teaspoon salt) in a mini food processor; pulse until combined.

To prepare burgers, brush onion slices with 1 1/2 teaspoons oil. Arrange onion in a single layer on a foil-lined baking sheet. Broil 6 minutes or until lightly charred, turning once.

Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko and next 5 ingredients (through egg); pulse until combined. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch-thick patty.

Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add patties; cook 12 minutes, turning once. Add cheese to patties during last 2 minutes of cooking; cover pan to melt cheese. Place 1 lettuce leaf on bottom half of each bun. Top each lettuce leaf with 1 patty, 1 charred onion slice, and about 1 1/2 tablespoons relish. Top with top halves of buns.

Serves 6; 286 calories.

VERDICT:  This was a little fussy, but not hard, and turned out pretty well.  Maybe skip making the relish and use salsa verde?  If so, keep.

Orzo Salad with Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley. 

Serves 4 (1 3/4 c.); 424 calories.

VERDICT:  I made this to use up a bit more buttermilk and the most recent batch of tomatoes from the garden.  A bit too spicy and a bit too liquid-y.  Dial back both, and it might improve.  Still, toss.