4th of July

Since tomorrow is the Fourth of July, here are are six vegetarian recipes to help you celebrate the holiday, including Mediterranean Veggie Burger and Baked Sweet Potato Fries. Stay safe, and...Enjoy!

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

MEDITERRANEAN VEGGIE BURGERS

This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.

To view this online, click here.

Ingredients

4 oz. rigatoni

1/2 cup red quinoa

7 oz. low-sodium vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

9 cloves garlic, finely chopped

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. Tomato Sauce (recipe follows)

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. canola oil for oiling patties and grill topper

Directions

Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1-1/2 cups very tightly packed rigatoni, and set aside.

Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.

nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan

TOMATO SAUCE

This comes from page 59 of the September 2014 issue of Vegetarian Times. It begins, “This basic sauce is used in soups and stews to thicken, lend color, and heighten flavors.” Makes 3 cups.

To view this online, go to http://www.vegetariantimes.com/recipe/tomato-sauce/.

Ingredients

2 Tbs. vegetable oil

6 cloves garlic, minced (2 Tbs.)

1 28-oz. can diced tomatoes

2 Tbs. rice wine vinegar or 2 tsp. white vinegar

1 Tbs. turbinado sugar

2 tsp. low-sodium soy sauce

1 pinch sea salt

Directions

Heat oil in medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in remaining ingredients, cover, reduce heat to medium-low, and simmer 30 minutes.

nutritional information Per 1/4-cup serving: Calories: 45; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 187 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

STRAWBERRY SORBET

This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarts; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

4th of July

Since today is the Fourth of July, here are are six vegetarian recipes to help you celebrate the holiday, including Mediterranean Veggie Burger and Baked Sweet Potato Fries. Stay safe, and...Enjoy!

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

MEDITERRANEAN VEGGIE BURGERS

This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.

To view this online, click here.

Ingredients

4 oz. rigatoni

1/2 cup red quinoa

7 oz. low-sodium vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

9 cloves garlic, finely chopped

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. Tomato Sauce (recipe follows)

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. canola oil for oiling patties and grill topper

Directions

Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.

Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.

nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan

TOMATO SAUCE

This comes from page 59 of the September 2014 issue of Vegetarian Times. It begins, “This basic sauce is used in soups and stews to thicken, lend color, and heighten flavors.” Makes 3 cups.

To view this online, go to http://www.vegetariantimes.com/recipe/tomato-sauce/.

Ingredients

2 Tbs. vegetable oil

6 cloves garlic, minced (2 Tbs.)

1 28-oz. can diced tomatoes

2 Tbs. rice wine vinegar or 2 tsp. white vinegar

1 Tbs. turbinado sugar

2 tsp. low-sodium soy sauce

1 pinch sea salt

Directions

Heat oil in medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in remaining ingredients, cover, reduce heat to medium-low, and simmer 30 minutes.

nutritional information Per 1/4-cup serving: Calories: 45; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 187 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

STRAWBERRY SORBET

This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarts; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

Thursday Recipes

Here are six yummy vegetarian recipes to help you through the day, including Vegan Lentil Burgers and Peanut Butter Bars with Salted Chocolate Ganache. (Do I have your attention?) Enjoy!

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

BEET-TOP CRUSTLESS QUICHE

This is from the Vegetarian Times website (May 5, 2008), and begins, “Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.”

Makes 6 servings and can be viewed online here.

Ingredients

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

4 cups beet greens, stems trimmed and coarsely chopped

3 large eggs

1/2 cup all-purpose flour

1/2 tsp. baking powder

1 1/2 cups low-fat milk

1/4 cup grated Parmesan cheese

Preparation

Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.

Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.

Nutrition Information: Calories: 152; Carbohydrate Content: 15 g; Cholesterol Content: 112 mg; Fat Content: 6.5 g; Fiber Content: 1 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 448 mg; Sugar Content: 5 g

VEGAN LENTIL BURGERS

This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”

Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through

1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water

2 teaspoons extra-virgin olive oil

1 large red onion, half finely chopped and half thinly sliced

Juice of 1/2 lemon

Kosher salt

8 ounces fresh baby spinach

2 large cloves garlic, minced

Freshly ground black pepper

1/2 teaspoon ground cumin

1 cup whole-wheat breadcrumbs

1/2 cup walnuts, toasted and finely chopped

Cooking spray

6 whole-grain vegan hamburger buns

Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Directions

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

CHICKPEA TIKKA MASALA

This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.

This can be viewed online here.

1 Tbs. vegetable oil

1/2 medium onion, diced

1 Tbs. garam masala

1 Tbs. tomato paste

2 tsp. grated fresh ginger

1 serrano chile, minced

2 15-oz. cans chickpeas, rinsed and drained

1 28-oz. can crushed tomatoes

1/2 cup low-fat Greek-style yogurt

1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.

Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.

nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Salads

For years, salads were thought of as nothing more than lettuce, tomatoes, maybe a cut up onion, and dressing.

And while that is perfectly fine, that's far from the only way to enjoy a salad, as the following recipes show. Check out the Creamy Coleslaw or Bell Pepper Salad, and go from there. Enjoy!

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.”

To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

CREAMY COLESLAW

This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”

At the time it was posted, it had a points value of 1.

Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

3/4 pound packaged coleslaw mix (shredded cabbage and carrots)

1 medium red onion(s), thinly sliced

1/2 cup fat-free mayonnaise

1 tsp dark sesame oil

1/8 tsp table salt, or to taste

2 Tbsp cilantro, fresh, chopped

1/8 tsp black pepper, or to taste

Directions

Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.

INA GARTEN'S MAPLE-ROASTED CARROT SALAD

Recipe from ‘Cooking for Jeffrey,’ by Ina Garten

To view this online, click here.

Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes

Ingredients

2 pounds carrots, preferably with leafy tops

Good olive oil

Kosher salt and freshly ground black pepper

1/4 cup pure Grade A maple syrup

2/3 cup dried cranberries

2/3 cup freshly squeezed orange juice (2 oranges)

3 tablespoons sherry wine vinegar

2 garlic cloves, grated on a Microplane

6 ounces baby arugula

6 ounces goat cheese, such as Montrachet, medium-diced

2/3 cup roasted, salted Marcona almonds

Directions

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

SWEET AND SPICY FRUIT SALAD

This recipe comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Yield: 2 to 12 servings; Time: 25 minutes.

This was featured in “A Fruit Salad Both Sweet and Spicy” and can be viewed online here.

Ingredients

1/3 cup granulated sugar

1 serrano chile, halved

1 whole dried star anise

7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas

2 teaspoons chopped tarragon

2 teaspoons chopped basil

Flaky sea salt, to taste

Black pepper, to taste

Mascarpone or crumbled ricotta salata, for garnish (optional)

Preparation

Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)

Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

BELL PEPPER SALAD

Servings: 4

View recipe: http://diabeticgourmet.com/recipes/html/40.shtml

Source: The Diabetic Newsletter

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides.

Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips.

Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper.

Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg

Thursday Recipes

Here are six yummy vegetarian recipes to help you through the day, including Vegan Lentil Burgers and Peanut Butter Bars with Salted Chocolate Ganache. (Do I have your attention?) Enjoy!

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

BEET-TOP CRUSTLESS QUICHE

This is from the Vegetarian Times website (May 5, 2008), and begins, “Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.”

Makes 6 servings and can be viewed online here.

Ingredients

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

4 cups beet greens, stems trimmed and coarsely chopped

3 large eggs

1/2 cup all-purpose flour

1/2 tsp. baking powder

1 1/2 cups low-fat milk

1/4 cup grated Parmesan cheese

Preparation

Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.

Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.

Nutrition Information: Calories: 152; Carbohydrate Content: 15 g; Cholesterol Content: 112 mg; Fat Content: 6.5 g; Fiber Content: 1 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 448 mg; Sugar Content: 5 g

VEGAN LENTIL BURGERS

This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”

Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through

1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water

2 teaspoons extra-virgin olive oil

1 large red onion, half finely chopped and half thinly sliced

Juice of 1/2 lemon

Kosher salt

8 ounces fresh baby spinach

2 large cloves garlic, minced

Freshly ground black pepper

1/2 teaspoon ground cumin

1 cup whole-wheat breadcrumbs

1/2 cup walnuts, toasted and finely chopped

Cooking spray

6 whole-grain vegan hamburger buns

Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Directions

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

CHICKPEA TIKKA MASALA

This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.

This can be viewed online here.

1 Tbs. vegetable oil

1/2 medium onion, diced

1 Tbs. garam masala

1 Tbs. tomato paste

2 tsp. grated fresh ginger

1 serrano chile, minced

2 15-oz. cans chickpeas, rinsed and drained

1 28-oz. can crushed tomatoes

1/2 cup low-fat Greek-style yogurt

1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.

Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.

nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Grasshopper Brownies and Mint-Green Tea Coolers. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

Years ago, I found this in an issue of Vegetarian Times (if I remember, it was the May 2005 issue). My better-half wasn’t a vegetarian, but I fixed this anyway, and he was instantly hooked. I ended up fixing this at least every other week, and would scramble up the left-over egg yolks for our aging Cocker Spaniel, Osha.

(For the record, Osha knew that when she saw the quiche dish come out of the cupboard, she was in for a scrambled egg yolk treat and would sit in the doorway, almost quivering in anticipation.)

This recipe starts off, “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.”

I have yet to make this using broccoli, opting for making it with fresh spinach, instead. Very yummy!

Makes 6 servings, and can be found online here.

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.

Nutrition Information: Calories: 160; Carbohydrate Content: 8 g; Cholesterol Content: 85 mg; Fat Content: 9 g; Fiber Content: 2 g; Protein Content: 14 g; Saturated Fat Content: 4 g; Sodium Content: 370 mg; Sugar Content: 3 g

GRASSHOPPER BROWNIES

This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”

Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling

To view this online, click here.

Ingredients

For the Brownie:

8 ounces bittersweet chocolate, finely chopped

1/2 cup unsalted butter

2 large eggs

3/4 cup light brown sugar

1/4 cup Dutch process cocoa powder

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1/3 cup all purpose flour

For the Crème De Menthe Buttercream:

1/2 cup unsalted butter softened

2 tablespoons cream cheese, at room temperature

2 tablespoons crème de menthe

1/2 to 1 teaspoon peppermint extract

Pinch kosher salt

2 cups confectioner’s sugar

For the Ganache:

6 ounces bittersweet chocolate

1/4 cup heavy cream

2 tablespoons unsalted butter

Pinch kosher salt

Preparation

Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.

Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.

In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.

Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.

Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.

Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.

Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

CHUNKY PIZZA SOUP

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 tb Oil, vegetable

1 Onion, chopped small

1/2 c Mushrooms, sliced

1/4 c Green peppers, slivered

1 c Tomatoes, undrained

1 c Stock, beef

1 c Pepperoni, thin sliced

1/2 ts Basil, dried

1 c Cheese, mozzarella shredded

Directions

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.

MINT-GREEN TEA COOLERS

This is from Diabetes Self-Management, and can be viewed online here.

Yield: 2 servings.

Ingredients

2 bags green tea

4 thin slices fresh ginger (about 1 inch)

7 or 8 large fresh mint leaves, roughly torn

2 cups boiling water

2 cups crushed ice

Directions

Place tea bags, ginger, and mint leaves in teapot or 2-cup heatproof measuring cup. Add boiling water; steep 4 minutes. Remove tea bags, ginger and mint leaves; discard. Cool tea to room temperature.

Pour 1 cup crushed ice into each of two tall glasses. Divide tea between glasses.

Tip: Squeeze a lime wedge (about 1/8 of a lime) into each cooler before serving.

Nutrition Facts Per Serving: Calories: 3 calories, Carbohydrates: 1 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Fiber: 1 g

Friday Food

It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Summer Ratatouille with Farro and Vegetable Shepherd's Pie. Enjoy!

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

LEMON BARS

This yummy recipe comes from Ina Garten, star of The Food Network show, Barefoot Contessa.

Total: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min; Yield: 20 squares or 40 triangles; Level: Intermediate

To view this online, click here.

Ingredients

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

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

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

SUMMER RATATOUILLE WITH FARRO

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”

Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.

This was featured in “Just Add Farro”, and can be viewed online here.

Ingredients

For the Ratatouille

1 1/2 pounds eggplant, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

Salt

3/4 pound (2 medium) onions, thinly sliced

3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long

4 to 6 large garlic cloves, thinly sliced

1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)

1 pound tomatoes, peeled, seeded and coarsely chopped

1 bay leaf

1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme

1/2 teaspoon dried oregano

Freshly ground pepper

For the Vinaigrette

2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice

Salt to taste

1 very small garlic clove, pureéd

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

For the Big Bowl

3 to 4 cups cooked farro or spelt

2 to 4 tablespoons slivered or chopped fresh basil, to taste

6 eggs, poached

2 ounces crumbled feta or freshly grated Parmesan

Preparation

For the Ratatouille

Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.

Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.

Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.

For the Big Bowl

Whisk together ingredients for the vinaigrette.

To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

Thursday Recipes

Here are today's six recipes to help you through the day, including Summer Minestrone with Fresh Basil and Corny Green Enchiladas. Enjoy!

LEMON-ALMOND BUTTER CAKE

This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”

Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.

This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.

Ingredients

For the Lemon Curd:

Grated zest and juice of 2 lemons

3/4 cup plus 2 tablespoons sugar

4 extra-large eggs

6 tablespoons unsalted butter, cubed

For the Cake:

9 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon flour

1 cup plus 1 to 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 extra-large eggs

1/2 cup ground toasted almonds

2 tablespoons toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tablespoon almond liqueur (optional)

Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.

Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

ONE-INGREDIENT BANANA ICE CREAM

This comes from The New York Times cooking e-newsletter, and begins, “This outrageously easy ‘ice cream’ is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.”

Yield: Four servings; Time: 6 hours 10 minutes.

This was featured in “Food; Uncle Food” and can be viewed online here.

Check out Melissa Clark’s guide, “How to Make Ice Cream”. Very informative, very yummy…After looking through this, I wanted to spend the next weekend making batch after batch of ice cream.

Ingredients

4 ripe bananas

Preparation

Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

SUMMER MINESTRONE WITH FRESH BASIL

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”

Yield: 6 to 8 servings; Time: 1 hour 20 minutes.

This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.

Ingredients

For the Soup

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, peeled and chopped

1 celery stalk, chopped

Salt

4 large garlic cloves, minced or pressed

1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid

1 medium turnip, peeled and diced

3/4 pound zucchini, diced

A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth

1 (15-ounce) can cannellini or borlotti beans, drained and rinsed

6 ounces green beans, cut into 1-inch lengths

1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne

Freshly ground pepper to taste

1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)

Freshly grated Parmesan for garnish

Preparation

Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.

Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.

Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

Monday Recipes

It's Monday, time to get the week started off right. True, there were posts over the weekend (to give you ideas for the 4th of July, which falls on Wednesday), but this is usually when I start off posting for the week.

So, without any more chit-chat, here are today's six recipes, including Corn Salad, a Lemon Meringue Tart and vegan Slow-Cooker Sloppy Joes. Enjoy!

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yield: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

LEMON MERINGUE TART

This is from Kim Severson in The New York Times cooking e-newsletter. The recipe begins, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. ‘It’ll get away from you fast,’ she said.”

Yield: 10 to 12 servings; Time: 45 minutes, plus chilling and freezing.

This was featured in “An Alabama Chef and Her Beloved Desserts Hit the Big Time”, and can be viewed online here.

Ingredients

For the Tart:

1 1/2 cups all-purpose flour

2/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter (1 stick), cubed

2 egg yolks

For the Filling and Meringue:4 large eggs

1 1/4 cups granulated sugar

Zest from 2 lemons

1/2 cup plus 1 tablespoon lemon juice

1/2 cup unsalted butter (1 stick), cut into large pieces

4 ounces white chocolate, finely chopped

Preparation

In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.

Heat oven to 350 degrees.

Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.

Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.

Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.

Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.

Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.

Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.