Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Vegetarian Skillet Chili Topped with Cornbread. Enjoy!

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."

Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

Chili:

2 tablespoons vegetable oil

1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

3 cloves garlic, thinly sliced

1 medium onion, finely chopped

4 tablespoons chili powder, or to taste

2 teaspoons ground cumin

3 cups low-sodium vegetable stock

Two 14.5-ounce cans diced tomatoes with chiles, drained

One 14.5-ounce can kidney beans, drained and rinsed

1 tablespoons sugar

5 ounces (about 6 cups lightly packed) baby spinach

Cornbread Topping:

3/4 cup fine cornmeal

3/4 cup all-purpose flour

3/4 teaspoon baking soda

3 tablespoons sugar

Kosher salt

1/2 cup whole milk

1/4 cup sour cream, plus more for serving

1 large egg

3 tablespoons unsalted butter, melted

3/4 cup shredded Cheddar (about 3 ounces)

Pickled jalapenos, for serving

Directions

For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.

Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.

For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)

Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Friday Recipes

It's finally Friday. Hopefully, you're ready for the weekend. I know I am!

Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

BEIGNETS

Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."

Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.

Ingredients

1 cup whole milk, warmed but not hot

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

1/3 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, melted

1/2 teaspoon kosher salt

1 large egg, beaten

3 1/2 cups all-purpose flour, plus more for dusting

Canola oil, for frying (about 8 cups)

3 1/2 cups confectioners' sugar

Directions

Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.

Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)

Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)

Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BASIC VEGETABLE SOUP

This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."

Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy

To view this online, click here.

Ingredients

2 medium cloves garlic, minced

2 medium uncooked carrots, diced

2 small uncooked zucchini, diced

2 cups uncooked savoy cabbage, shredded, or other variety, shredded

2 cups uncooked Swiss chard, chopped

2 cups uncooked cauliflower, small floret

2 cups uncooked broccoli, small florets

1 medium uncooked onion, diced

1 medium sweet red pepper, diced

1 rib medium uncooked celery, diced

2 tsp fresh thyme, chopped

6 cups fat free reduced sodium vegetable broth

2 Tbsp fresh parsley, or fresh chives, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp Fresh lemon juice, optional

Directions

Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

HEARTY BROCCOLI AND ORECCHIETTE

This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.

Ingredients

1 cup orecchiette pasta

6 cups small broccoli florets

2 Tbs. olive oil

3 cups sliced button mushrooms

1 Soyrizo sausage (6 oz.), chopped

1 clove garlic, minced (1 tsp.)

Preparation

Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.

Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Vegetarian Skillet Chili Topped with Cornbread. Enjoy!

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."

Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

Chili:

2 tablespoons vegetable oil

1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

3 cloves garlic, thinly sliced

1 medium onion, finely chopped

4 tablespoons chili powder, or to taste

2 teaspoons ground cumin

3 cups low-sodium vegetable stock

Two 14.5-ounce cans diced tomatoes with chiles, drained

One 14.5-ounce can kidney beans, drained and rinsed

1 tablespoons sugar

5 ounces (about 6 cups lightly packed) baby spinach

Cornbread Topping:

3/4 cup fine cornmeal

3/4 cup all-purpose flour

3/4 teaspoon baking soda

3 tablespoons sugar

Kosher salt

1/2 cup whole milk

1/4 cup sour cream, plus more for serving

1 large egg

3 tablespoons unsalted butter, melted

3/4 cup shredded Cheddar (about 3 ounces)

Pickled jalapenos, for serving

Directions

For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.

Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.

For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)

Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Friday Recipes

It's finally Friday. Hopefully, you're ready for the weekend. I know I am!

Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

BEIGNETS

Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."

Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.

Ingredients

1 cup whole milk, warmed but not hot

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

1/3 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, melted

1/2 teaspoon kosher salt

1 large egg, beaten

3 1/2 cups all-purpose flour, plus more for dusting

Canola oil, for frying (about 8 cups)

3 1/2 cups confectioners' sugar

Directions

Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.

Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)

Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)

Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BASIC VEGETABLE SOUP

This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."

Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy

To view this online, click here.

Ingredients

2 medium cloves garlic, minced

2 medium uncooked carrots, diced

2 small uncooked zucchini, diced

2 cups uncooked savoy cabbage, shredded, or other variety, shredded

2 cups uncooked Swiss chard, chopped

2 cups uncooked cauliflower, small floret

2 cups uncooked broccoli, small florets

1 medium uncooked onion, diced

1 medium sweet red pepper, diced

1 rib medium uncooked celery, diced

2 tsp fresh thyme, chopped

6 cups fat free reduced sodium vegetable broth

2 Tbsp fresh parsley, or fresh chives, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp Fresh lemon juice, optional

Directions

Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

HEARTY BROCCOLI AND ORECCHIETTE

This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.

Ingredients

1 cup orecchiette pasta

6 cups small broccoli florets

2 Tbs. olive oil

3 cups sliced button mushrooms

1 Soyrizo sausage (6 oz.), chopped

1 clove garlic, minced (1 tsp.)

Preparation

Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.

Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.

Friday Recipes

It's finally Friday. Hopefully, you're ready for the weekend. I know I am!

Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

BEIGNETS

Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."

Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.

Ingredients

1 cup whole milk, warmed but not hot

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

1/3 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, melted

1/2 teaspoon kosher salt

1 large egg, beaten

3 1/2 cups all-purpose flour, plus more for dusting

Canola oil, for frying (about 8 cups)

3 1/2 cups confectioners' sugar

Directions

Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.

Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)

Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)

Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BASIC VEGETABLE SOUP

This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."

Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy

To view this online, click here.

Ingredients

2 medium cloves garlic, minced

2 medium uncooked carrots, diced

2 small uncooked zucchini, diced

2 cups uncooked savoy cabbage, shredded, or other variety, shredded

2 cups uncooked Swiss chard, chopped

2 cups uncooked cauliflower, small floret

2 cups uncooked broccoli, small florets

1 medium uncooked onion, diced

1 medium sweet red pepper, diced

1 rib medium uncooked celery, diced

2 tsp fresh thyme, chopped

6 cups fat free reduced sodium vegetable broth

2 Tbsp fresh parsley, or fresh chives, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp Fresh lemon juice, optional

Directions

Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

HEARTY BROCCOLI AND ORECCHIETTE

This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.

Ingredients

1 cup orecchiette pasta

6 cups small broccoli florets

2 Tbs. olive oil

3 cups sliced button mushrooms

1 Soyrizo sausage (6 oz.), chopped

1 clove garlic, minced (1 tsp.)

Preparation

Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.

Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon and Vegetarian Skillet Chili Topped with Cornbread. Enjoy!

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."

Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

Chili:

2 tablespoons vegetable oil

1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

3 cloves garlic, thinly sliced

1 medium onion, finely chopped

4 tablespoons chili powder, or to taste

2 teaspoons ground cumin

3 cups low-sodium vegetable stock

Two 14.5-ounce cans diced tomatoes with chiles, drained

One 14.5-ounce can kidney beans, drained and rinsed

1 tablespoons sugar

5 ounces (about 6 cups lightly packed) baby spinach

Cornbread Topping:

3/4 cup fine cornmeal

3/4 cup all-purpose flour

3/4 teaspoon baking soda

3 tablespoons sugar

Kosher salt

1/2 cup whole milk

1/4 cup sour cream, plus more for serving

1 large egg

3 tablespoons unsalted butter, melted

3/4 cup shredded Cheddar (about 3 ounces)

Pickled jalapenos, for serving

Directions

For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.

Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.

For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)

Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Monday Recipes

It's Monday, time to get the week started again. Today's offerings include Country Panzanella With Watermelon Dressing and Everyday Buddha Bowl. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

EVERYDAY BUDDHA BOWL

This comes from Jenné Claiborne, who runs a cool site, Sweet Potato Soul. If you've never run across her site - and I hadn't, until seeing a link on The Penny Hoarder - I seriously advise you to check out Sweet Potato Soul. You won't regret it.

(You also should check out The Penny Hoarder, too. Lots of good info...)

Anywho, for this recipe, Jenné wrote, "A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. I happen to adore it because it is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty."

She also added, "The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe."

She also has a cool ebook titled "5 Ingredient Vegan" for $5.55 that you might want to check out.

Okay, now. For this recipe, prep time: 5 minutes; makes 4 servings. To check this on Jenné's site, go to https://sweetpotatosoul.com/everyday-buddha-bowl/.

Ingredients

2 sweet potatoes cubed & roasted

2 cups cooked brown rice or quinoa

2 heads broccoli chopped and steamed or roasted

2-3 cups cooked lentils or beans two 14-oz cans

1-2 cups kimchi or sauerkraut

fennel seeds black sesame seeds, and chili flakes

Tahini Miso Sauce

1 tbsp light or yellow miso

1/4 cup tahini

juice from 1/2 a lemon

3-5 tbsp water

dash of cayenne pepper

Instructions

Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.

Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.

Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul

CINNAMON-MAPLE APPLESAUCE

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."

Yield: 3 cups; Time: 35 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.

Ingredients

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady

2 tablespoons lemon juice

2 tablespoons maple syrup, plus more as needed

3/4 teaspoon ground cinnamon

Pinch of kosher salt (about 1/8 teaspoon)

Preparation

In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.

For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.

Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

Tip

To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.

WEIGHT WATCHERS SLOW-COOKER SOUP

This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.

Ingredients

10 oz baby spinach leaves

2 medium carrots, chopped

2 medium celery ribs, chopped

1 large onion, chopped

1 medium garlic clove, minced

4 C vegetable broth

28 oz canned diced tomatoes

2 bay leaves

1 Tbsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes, crushed

Directions

Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.

Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

ROASTED GARLIC HUMMUS

This was in the October 2008 issue of Vegetarian Times (page 34), and begins, "This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma."

Makes 3 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-garlic-hummus/.

Ingredients

4-5 heads garlic

1 Tbs. plus 1/4 cup olive oil, divided, plus more for drizzling

1 28-oz. can chickpeas, rinsed and drained

1/2 cup lemon juice

3 Tbs. tahini

Preparation

Preheat oven to 350°F. Cut tops from garlic heads to reveal tips of garlic cloves. Place garlic heads on large sheet of foil, and drizzle with 1 Tbs. olive oil. Wrap garlic heads tightly in foil, and bake 30 to 45 minutes, or until garlic heads feel soft through foil. Cool in foil.

Purée chickpeas 1 minute in food processor, or until finely chopped. Add lemon juice, 1/4 cup olive oil, tahini, and 1/2 cup water. Blend chickpea mixture 2 to 3 minutes, or until smooth.

Squeeze roasted garlic pulp from each clove into chickpea mixture in bowl of food processor. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on large plate, and drizzle with olive oil. Serve with whole-wheat pita wedges.