Butternut Squash and Black Bean Chili

• 2 tbsp. avocado or olive oil
• 6 scallions, sliced, dark-green parts reserved for garnish
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, finely chopped
• 1/2 small butternut squash, peeled and chopped (about 3 cups)
• 2 cups vegetable stock
• 1 can (about 15 oz.) black beans, rinsed
• 1 can (about 14.5 oz.) diced fire-roasted tomatoes
• 1/3 cup bulgur
• 2 tbsp. chili powder
• 1 tbsp. finely chopped chipotle pepper in adobo sauce
• Sour cream, for garnish

In a large pot or Dutch oven, heat the oil over medium. Add the white and light-green scallion parts, the bell pepper, and garlic. Cook, stirring often, until the vegetables start to soften, about 5 minutes. Stir in the squash, stock, beans, tomatoes with juices, bulgur, chili powder, and chipotle pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the squash and bulgur are tender, 25 to 30 minutes.

Divide the chili among bowls. Garnish with sour cream and the dark-green scallion parts.

Serves: 4

VERDICT: I made this to use up some scallions and a sweet potato (which I subbed in for the butternut squash) and was surprised by how much I liked it.  The bulgur adds nice texture.

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.

Maple Egg Cream

• 3 cups cold whole milk
• 6 cups cold seltzer
• 1 1/2 c. pure maple syrup

Divide the milk among 8 tall glasses, letting it foam up the sides. Add seltzer, dividing equally among the glasses. Pour 3 tbsp. maple syrup into the center of each glass. Gently stir in the syrup, moving your spoon only at the bottom of the glass so you don't disturb the foam.

Serves 8.

VERDICT: Delicious!  I had leftover whole milk and club soda, which turned out to be fine in a pinch.  Keep.

Double-Mint Barley Tabbouleh

• 1 cup pearl barley
• Salt and pepper
• 1 1/2 cups fresh spearmint leaves
• 1/3 cup EVOO
• 1 small clove garlic
• 1 tablespoon fresh lemon juice
• 2 cups parsley leaves, chopped
• 1 bunch scallions, trimmed and thinly sliced
• 3/4 cup shelled salted, toasted pistachios, coarsely chopped
• 1/2 cup chopped roasted red peppers

In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.

Makes 6 c.

VERDICT:  I stripped my garden bare of mint and only came up with a scant cup of mint, so this may not have turned out as intended.  It seemed like it took a lot of work--I especially resented getting out the blender for the sauce--and that the resulting tabbouleh that was no better or worse than any other I've had.  Toss.

Coffee-Marshmallow Crispies with Chocolate, Cherries & Almonds

• 1 stick  (4 oz.) plus 2 tbsp. unsalted butter
• 2 bags  (10.5 oz. each) mini marshmallows (about 12 cups)
• 5 cups crisped rice cereal
• 2 cups salted roasted almonds, coarsely chopped
• 1 1/2 cups dried cherries, chopped
• 2 teaspoons ground coffee (not instant)
• 1/4 teaspoon coarse salt
• 6 ounces dark chocolate chips (1 cup)

Line an 8- or 9-inch square baking dish with foil; grease lightly. In a 10- to 12-qt. pot, melt the butter over medium-low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat. Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee and salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon the mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely. Cut into squares to serve.

Serves 9.

VERDICT:  Too rich for my taste, plus it cost about $25 to buy all the ingredients.  I do think I'll try stirring in unmelted mini marshmallows into the next batch of regular rice krispie bars I make, though.  Toss.