Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Slow-Cooker Spinach-Mushroom Tortellini, Rice & Bean Stuffed Peppers, and Superiority Burger’s Crispy Fried Tofu Sandwich. Enjoy!

VEGGIE SAUSAGE SHEET PAN DINNER

This is from Weight Watchers, and begins, "Cool-weather produce—namely butternut squash, carrots, and apples—marries beautifully with vegetarian sausages in this easy dinner. A finishing sauce of grainy mustard and maple syrup unifies all the elements and is great for drizzling over the food or serving as a dip. Go for precut butternut squash to keep prep fast and easy. And change up the herbs according to your preference; sage or rosemary sprigs would also be delicious. If you have leftovers, try chopping up the sausages and apples and then warming everything in a skillet; top with a poached egg (or not) for a delicious breakfast."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Difficulty: Easy

To view this online, go to https://www.weightwatchers.com/us/recipe/veggie-sausage-sheet-pan-dinner/5dd5b554feabaa00a7154a09.

Ingredients

12 oz uncooked butternut squash, chopped

4 medium uncooked carrots, cut into 1-inch pieces

1 medium uncooked red onion, cut into 8 wedges

1 Tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp black pepper

5 sprays Cooking spray

2 medium Fresh apples, such as Honeycrisp, each cut into 8 wedges

13 oz Frozen vegetarian sausages, thawed, apple & sage or other flavor (4 links)

4 sprigs Fresh thyme

1/4 cups Whole-grain mustard

2 tsp Maple syrup

1-1/2 tsp Apple cider vinegar

Instructions

Preheat oven to 425°F. Combine squash, carrots, onion wedges, oil, salt, and pepper in a large bowl; toss gently to coat. Arrange vegetable mixture on a large rimmed baking sheet coated with cooking spray. Bake at 425°F for 15 minutes.

Remove pan from oven (leave oven on). Add apple wedges and sausages to pan; nestle thyme sprigs into vegetables. Bake at 425°F until vegetables are tender and sausages are heated through, about 15 minutes.

Meanwhile, combine mustard, syrup, and vinegar. Serve sauce with sausages and vegetables.

Serving size: 1 sausage, about 1-1/4 cups vegetables, and 1 tbsp sauce

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS

This is from Stephanie Alleyne for the Food Network. It begins, "This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature."

Active Time: 40 minutes; Total Time: 2 hours (includes resting time); Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright

Two 28-ounce cans fire-roasted tomatoes

1 cup Israeli couscous

1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium zucchini, finely chopped

6 cloves garlic, minced

3 cups loosely packed baby spinach

1/4 teaspoon red chile flakes, optional

One 7-ounce block feta cheese, drained and crumbled

1/2 cup chopped fresh basil (about 12 large leaves)

Directions

Preheat the oven to 375 degrees F.

Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.

Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.

To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.

Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.

Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

RICE & BEAN STUFFED PEPPERS

This yumminess is from Eden Foods. Prep Time: 1 hour; Cook Time: 20 minutes; Serves: 5

To view this online, click here.

Ingredients

30 ounces Eden Mexican Rice & Black Beans, 2 cans, or Spanish Rice & Pinto Beans

1/2 cup Eden Spicy Pinto Beans

5 medium bell peppers, red, orange, yellow, or green

1 medium onion, diced

2 tsp Eden Extra Virgin Olive Oil

1 cup organic sweet corn, fresh or frozen

2 cup Eden Crushed Tomatoes with Onion, Garlic & Basil

1/2 cup cold water

1 tsp Eden Sea Salt

Directions

Place rice and beans in a mixing bowl, add spicy pintos, and mix. Remove the tops of peppers and discard the seeds. Blanche the whole pepper and tops in a pot of boiling water for 5 minutes. Remove and drain.

Heat oil in a medium skillet and sauté onion for 3 to 4 minutes. Add sweet corn and sauté 1 to 2 minutes. Place onions and corn in the mixing bowl with the rice and mix thoroughly.

Preheat oven to 400° F. Stuff each pepper with rice mixture and place in a casserole dish. Place the tops on the peppers. Combine crushed tomatoes, water, and salt. Pour into the baking dish. Cover the dish and bake for 45 minutes to 1 hour or until the peppers are tender. Remove tops the last 15 minutes to brown. Spoon some of the tomato sauce over the peppers before serving.

Nutritional Information Per serving – 172 calories, 3 g fat (16% calories from fat), 7 g protein, 31 g carbohydrate, 7 g fiber, 0 mg cholesterol, 685 mg sodium

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."

Time: 45 minutes, plus marinating; Yield: 6 sandwiches

To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

For the Marinated Tofu

1 (14-ounce) package extra-firm tofu, drained

1-1/2 cups pickle juice

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1 teaspoon gochugaru or red-pepper flakes

2 tablespoons grapeseed oil or other neutral oil

For the Fried Tofu

1/2 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cayenne

1 teaspoon kosher salt, plus more as needed

1 teaspoon black pepper

Grapeseed oil or other neutral oil, for frying

For Assembly

6 potato buns or other soft rolls

Vegan mayonnaise and hot sauce, as needed

Thinly shredded green cabbage and dill pickles, for serving

Preparation

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.

CARROT RISOTTO WITH CHILE CRISP

This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."

Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.

Ingredients

2-1/4 pounds carrots, peeled

2 tablespoons store-bought or homemade chile crisp, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

5 cups chicken or vegetable stock

4 tablespoons unsalted butter

1 large shallot, minced

3 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1/2 cup dry white wine

1-1/2 cups/10 ounces arborio rice

2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)

Preparation

Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Slow-Cooker Vegetable Minestrone Soup and Midnight Pasta With Roasted Garlic, Olive Oil and Chile. Enjoy!

VEGETARIAN REUBEN SANDWICH

This yumminess is from Ali Slagle at The New York Times cooking enewsletter. Ali wrote, "The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day."

Time: 15 minutes; Yield: 1 sandwich

To view this online, go to https://cooking.nytimes.com/recipes/1024029-vegetarian-reuben-sandwich. Also, while at the site, sign up for The New York Times cooking enewsletter.

Ingredients

1 tablespoon mayonnaise

1 tablespoon ketchup

1/2 teaspoon hot sauce, or to taste

1/4 teaspoon ground coriander

Salt and pepper

2 slices rye bread

2 slices Swiss cheese

1/2 tablespoon unsalted butter

1/4 cup thinly sliced white onion or shallot

1/2 cup very well drained and squeezed sauerkraut

1 dill pickle, sliced, or 2 dill pickle sandwich slices

Preparation

In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.

Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.

Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

TOFU & BROCCOLI STIR-FRY

I found this yumminess on the AARP site. It begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."

Prep/Cook Time: 30 Minutes, Servings: 4

You can view this online at https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.

Ingredients

1/2 cup vegetable broth or reduced-sodium chicken broth

1/4 cup dry sherry or rice wine

3 tablespoons reduced-sodium soy sauce

3 tablespoons cornstarch, divided

2 tablespoons plus 1 teaspoons sugar

1/4 teaspoon crushed red pepper, or more to taste

1 14-ounce package extra-firm water-packed tofu, drained

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

6 cups broccoli florets

3 tablespoons water

Directions

Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you."

Time: 1 hour; Yield: 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1020668-midnight-pasta-with-roasted-garlic-olive-oil-and-chile. And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, you really should; it's well worth it, with tons of delicious recipes.

Ingredients

1 large head of garlic

Kosher salt

1/2 cup plus 1 teaspoon extra-virgin olive oil

1 cup firmly packed parsley leaves

1 pound spaghetti or other long pasta

1/2 teaspoon red-pepper flakes, plus more for garnish

Black pepper

Freshly grated Parmesan, for serving

Preparation

Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.

When you’re ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.

When the pasta’s done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.

Serve with more red-pepper flakes, black pepper and Parmesan.

CARROT RISOTTO WITH CHILE CRISP

This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."

Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.

Ingredients

2-1/4 pounds carrots, peeled

2 tablespoons store-bought or homemade chile crisp, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

5 cups chicken or vegetable stock

4 tablespoons unsalted butter

1 large shallot, minced

3 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1/2 cup dry white wine

1-1/2 cups/10 ounces arborio rice

2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)

Preparation

Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from Eating Well, and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Yield: 8 servings

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Tips

Equipment: 6- to 8-qt. slow cooker