Ten-Minute Lime Cracker Pie.

• 2 (14-ounce) cans sweetened condensed milk
• 2 cups heavy cream
• 1 p--tablespoon finely grated lime zest, plus more for serving
• 1/2 cup freshly squeezed lime juice (from about 8 limes)
• 10 ounces Ritz crackers (85 crackers, from about 3 sleeves)

Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.

Spread 1 cup of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

Serves 8-10.

VERDICT:  I appreciate that this is, in fact, kind of a genius recipe--so very, very easy, made with just a few easily-found ingredients.  And no eggs!  I let it chill for maybe three hours--it could definitely have used more time for the crackers to soften.  I also did not use as many crackers as called for--they did not fit in what I thought was a deep-dish pie pan.  So, probably not the epitome of a Ten-Minute Lime Cracker Pie.  It was perfectly fine, but I was disappointed.  Toss.

Edamame Pasta Salad

• 12 ounces gemelli or other short pasta
• 1 teaspoon kosher salt, plus more for cooking pasta
• 1 12-oz. bag frozen shelled edamame (about 2½ cups)
• 1 lemon, cut into wedges, seeds removed
• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• ½ teaspoon freshly ground black pepper
• 5 ounces baby arugula
• 4 ounces crumbled feta (about 1 cup)
• ¼ cup chopped toasted walnuts

Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.

Meanwhile, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.

Reserving 2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.

Whisk together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

Serves 4; 744 calories.

VERDICT:  This was also meant for the blizzarded-out dinner with Jen and Beth. It is nearly instantaneous (especially if you skip grilling the lemons, which I would in future) but a little underwhelming.  The pasta turned a weird gray color, and "serves four" seemed wildly inaccurate--I ate this forever.  Toss.

Spinach Feta Slab Pie

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

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

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

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

Serves 12.

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

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.

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.

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.

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.

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.

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.

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. 

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.

Quinoa with Butternut Squash and Pumpkin Seeds

• 1 cup quinoa
• 2 tablespoons olive oil
• 1/2 red onion, finely diced
• 3/4 teaspoon chili powder
• 1 2-pound butternut squash, cut into 3/4-inch cubes
• 1 3/4 cups water or vegetable stock
• 1 teaspoon salt
• 1/2 cup pumpkin seeds
• 2 large handfuls baby spinach
• 1/2 cup dried cranberries

Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.

Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.

Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.

Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Serves 4.

VERDICT:  I have a real problem with cooking grains, and true to form, this turned out mushy instead of fluffy.  Despite decent flavor and a good ingredient list, toss.

Lentil Salad with Roasted Oranges and Radicchio

• 2 medium oranges
• 1 head radicchio, quartered, cored, and thinly sliced (4 cups)
• 4 large shallots, thinly sliced lengthwise (2 cups)
• 2 Tbs. olive oil, divided
• 1 cup French or Puy lentils, rinsed
• 1 cup freshly squeezed orange juice
• ½ cup toasted walnuts
• 2 Tbs. chopped fresh mint

Preheat oven to 400°F. Line baking sheet with parchment paper.

 

Trim orange ends all the way to juicy flesh. Stand fruit upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom. Hold fruit over large bowl, and cut sections along membranes to release each wedge. Set segments aside, and squeeze empty membrane over separate bowl to capture any remaining juice.

 

Add radicchio, shallots, and 1 Tbs. oil to bowl with orange segments. Season with salt, if desired, and toss gently. Spread mixture in single layer on baking sheet, and roast 25 minutes, or until oranges begin to brown and caramelize, stirring once and rotating tray halfway through.

 

Meanwhile, bring lentils, 11/2 cups water, and orange juice to boil in medium saucepan. Reduce heat to medium-low, and simmer 25 minutes, or until lentils are tender.

 

Drain lentils, and transfer to large bowl, reserving cooking liquid. Return liquid to saucepan, and simmer over medium heat 5 to 7 minutes, or until reduced to 1/4 cup. Pour over lentils.

 

Add roasted orange-vegetable mixture to lentils with remaining 1 Tbs. olive oil, walnuts, and mint. Season with salt and pepper, if desired.  

 

Serves 6 (1 c.); 279 calories.

 

VERDICT:  I was intrigued by roasting oranges, but I don't think I did it right--they just seemed like orange segments, but hot.  On the whole, not bad, considering it has radicchio in it, but not really worth the effort.  Perhaps if I had served it over peppery greens as suggested, it would have been stunning, but I did not.  Toss.

Butternut Squash and Cauliflower Chowder

• 2 Tbs. unsalted butter
• 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ cups)
• 1 ¾ lb. butternut squash, peeled, seeded, and diced into ½-inch cubes (4 cups)
• 1 small head cauliflower florets, chopped or broken into bite-size pieces (4½ cups)
• 2 Tbs. all-purpose flour
• 2 ½ cups low-sodium vegetable broth
• 1 ½ cups low-fat milk
• 1 bay leaf
• 2 sprigs fresh thyme
• ⅔ cup frozen corn
• 2 Tbs. grated lemon zest

Heat butter in large pot or Dutch oven over medium heat. Add leek, and sauté 4 to 5 minutes, or until softened. Add butternut squash, and season with salt and pepper, if desired.
Add cauliflower, and sprinkle with flour. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, or until vegetables are tender.

Stir in corn and lemon zest, and cook 2 to 3 minutes more. Remove thyme sprigs.
 

Serves 6 (1.5 c.); 172 calories.

 

VERDICT:  Pretty--creamy and pale orange--but a little bland.  Ramp up the seasoning or toss. 

Pear Ginger Champagne

Simple syrup:

• 1 cup of water
• 1 cup of sugar
• 1 pear (peeled and cored)
• 3 pieces of ginger (broken off from ginger root, peeled with vegetable peeler)
• 1 cinnamon stick

Boil all of the ingredients together until sugar has melted, about 5 minutes. Cool and put in container in fridge. Will keep for up to 2 weeks. (This makes a great gift on its own!)

To assemble drink, add a double shot of pear, ginger & cinnamon simple syrup to a glass.  Fill the remainder of the glass with champagne.  Top with frozen cranberries if you’re feeling festive!

VERDICT:  I made these to use up a hunk of leftover ginger.  The pear didn't come through as much as I'd hoped for, and they were frankly a little odd.  Toss.  From  Design*Sponge.

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.

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.

Baked Orzo with Eggplant and Mozzarella

• 1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
• Salt and black pepper
• 1/4 cup (60 ml) olive oil
• 1 medium carrot, peeled and cut into 1/4-inch dice
• 1 celery stalk, in a 1/4-inch dice
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
• 1 teaspoon (6 grams) tomato paste
• 1 1/2 cups (355 ml) vegetable stock
• 1 to 3 tablespoons fresh oregano, chopped
• 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
• 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
• 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
• 3 medium tomatoes, diced 

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

Serves 6ish.

VERDICT:  I went on the high end of both lemon and oregano and still found this bland.  Toss.