Monday Recipes

It's Monday again. It seems that the weekend went by too quickly. But there's always next weekend.

In the meantime, we still need to eat. Here are six vegetarian recipes to help you through the week, including Vegan Spinach and Mushroom Lasagna and Vegetarian Skillet Chili. Enjoy!

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

VEGETARIAN SKILLET CHILI

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”

Yield: 4 servings; Time: 30 minutes

This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Preparation

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.

VEGAN SPINACH AND MUSHROOM LASAGNA

This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."

Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

VEGAN SPINACH AND MUSHROOM LASAGNA

This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."

Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

WINTER VEGETABLE BEAN SOUP WITH PESTO

This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”

Serves: 10 servings (1-1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

2 medium carrots, diced (about 2/3 cup)

3 medium potato, peeled and diced (about 3 cups)

1 medium turnip, peeled and diced (about 1 cup)

2 large leeks, white part only, sliced (about 2 cups)

2 stalks celery, sliced (about 1 cup)

5-1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.

Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.

RUMPLEMAYER’S HOT CHOCOLATE

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”

Yield: 4 servings; Time: 2 minutes.

This was featured in “Food; Loco for Cocoa,” and can be viewed here.

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

Salads

While Salads can be a great side dish to many meals, they can also be a meal on their own. To that end, here are six salads you can fix any time, including Rhubarb and Citrus Salad with Black Pepper Vinaigrette and Coleslaw. Enjoy!

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

MACARONI SALAD WITH LEMON AND HERBS

This is from Alexa Weibel in The New York Times cooking enewsletter. For this yummy recipe, Alexa wrote, "Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen."

Total Time: 25 minutes; Yield: 10 to 12 servings

This was featured in "Macaroni Salad for Modern Times," and can be viewed online at https://cooking.nytimes.com/recipes/1021095-macaroni-salad-with-lemon-and-herbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (this one is a case in point), guides, and more.

Ingredients

Kosher salt and freshly ground pepper

2/3 cup minced bread-and-butter pickles

2 large stalks celery, peeled and finely chopped

4 scallions, trimmed and thinly sliced, plus more for garnish

1/2 cup mayonnaise

1/2 cup buttermilk (see Tip)

1/2 cup finely chopped fresh Italian parsley, plus more for garnish

1/4 cup chopped fresh dill, plus small sprigs for garnish

1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine

4 teaspoons Dijon mustard

1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1 teaspoon granulated sugar

16 ounces elbow macaroni

Preparation

Bring a large pot of salted water to a boil over high.

While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

Tip

If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

COLESLAW

This yumminess is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "This classic coleslaw recipe is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best coleslaw, make it a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they’re unavailable. For extra flair, you could add 1/2 cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches."

Total Time: 10 minutes; Yield: 8 to 10 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023278-coleslaw. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon granulated sugar

1/2 teaspoon celery seeds

Kosher salt and black pepper

1 medium head green cabbage (about 2 pounds)

1/2 medium head purple cabbage (about 1 pound)

2 carrots, grated on the large holes of a box grater

Preparation

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.

Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.

Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)

Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

SUMMER PARTY SALAD

This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."

Serve: 12; Makes: 12 cups; Chill Time: 1 hour

To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.

Ingredients

1/3 cup extra virgin olive oil

4 tablespoons lime juice

3 cloves garlic, minced

2 tablespoons finely chopped cilantro

1/4 teaspoon salt

1/2 teaspoon black pepper

1 (15-ounce) can chick peas, rinsed and drained

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

1-1/2 cup cherry tomatoes, cut into quarters

1 cup frozen corn, thawed

1 cup chopped cucumber

1/2 cup thinly sliced scallion

Directions

In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.

In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.

Refrigerate 1 hour or until ready to serve.

PESTO PASTA SALAD WITH SUN DRIED TOMATOES

This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.

Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8

To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.

Ingredients

1 16 oz box cellentani, rotini, or bowtie pasta

1 cup pesto sauce

1 can chickpeas

1/2 cup sun-dried tomatoes chopped

1/2 cup shredded parmesan cheese

1 head broccoli florets

1 tbsp olive oil

Salt and pepper to taste

1/2 lemon (optional)

Directions

Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.

While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.

Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.

Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.

Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.

RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE

This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."

Total Time: 15 minutes; Makes 4 servings

To view this online, click here.

Ingredients

2 tbsp. honey

2 tbsp. white wine vinegar

3 stalks rhubarb, trimmed and cut into 1-in. pieces

1/4 c. olive oil

Kosher salt and pepper

2 Cara Cara oranges

3 oz. baby spinach (about 4 c.)

2 bunches watercress, thick stems removed

1/4 c. toasted pistachios, chopped

1 oz. ricotta salata, shaved

Directions

In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.

Meanwhile, cut away peel and white pith from oranges, then thinly slice.

In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.

Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Italian Grilled Stuffed Peppers and Vegan Spinach and Mushroom Lasagna. Enjoy!

CURRIED APPLES AND "CHICKEN"

This is from the October 2003 issue of Vegetarian Times, page 56. It begins, "A hint of India peeks through in this hearty apple and “chicken” dish, spiked with lashes of hot—or mild—curry powder. Serve over Indian basmati rice, and pass with yogurt and flat Indian bread."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/curried-apples-and-chicken/.

Ingredients

2 Tbs. vegetable oil

1 1/2 tsp. ground turmeric

2 tsp. hot or mild curry powder, or to taste

1 onion, chopped

1 Tbs. grated fresh ginger

3/4 cup apple juice or apple cider

2 Tbs. cornstarch

1 6-oz. pkg. "chicken" strips

8 oz. sliced mushrooms

1 apple, cored and diced, skin on

1/2 cup dry-roasted peanuts for garnish

Preparation

Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.

Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add “chicken” strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.

To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.

LENTIL SLOPPY JOES

This is from Diabetes Food Hub.

Prep Time: 15 minutes; Cook Time: 30 minutes; Servings: 6; Serving Size: 1 hamburger bun and about 1/2 cup lentil mix

To view this online, go to https://diabetesfoodhub.org/recipes/lentil-sloppy-joes.

Ingredients

1 medium white onion (sliced into 12 thin onion slices)

6 leaves lettuce

6 whole whole wheat hamburger buns

1/4 tsp salt

1/2 tsp smoked paprika

1/2 tsp chili powder

1 tbsp Worcestershire sauce

1 tbsp brown sugar

1/4 cup tomato sauce

1 cup lentils (green, rinsed)

2 cups low sodium vegetable broth

2 cloves garlic (minced)

\1 small yellow onion (diced)

1 tbsp Extra Virgin Olive Oil

Directions

Place a saucepan over medium heat. Add the oil, onion, and garlic. Cook, stirring occasionally, until onion begins to soften, 3–4 minutes.

Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cover for about 20 minutes, until lentils are tender.

Stir in the tomato sauce, brown sugar, Worcestershire sauce, and spices.

To serve, divide lentils between buns. Top with lettuce and onion rings.

Serve with a tossed salad on the side.

WINTER VEGETABLE BEAN SOUP WITH PESTO

This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”

Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

2 medium carrots, diced (about 2/3 cup)

3 medium potato, peeled and diced (about 3 cups)

1 medium turnip, peeled and diced (about 1 cup)

2 large leeks, white part only, sliced (about 2 cups)

2 stalks celery, sliced (about 1 cup)

5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.

Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

VEGAN SPINACH AND MUSHROOM LASAGNA

This is from the Food Network, and begins, "We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg."

Prep Time: 15 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 55 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-spinach-and-mushroom-lasagna-3362768

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos; shocking, isn't it?). Today's offerings include Crock Pot Broccoli & Rice Casserole and Stuffed Grape Leaves Casserole. Enjoy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

Ingredients

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Directions

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

Ingredients

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Directions

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

CROCK POT BROCCOLI & RICE CASSEROLE

This came from a long-since-forgotten-emailing-list.

Ingredients

1 small onion, diced

1/4 c. butter, melted

2 c. quick cooking rice

2 c. water

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

Pepper to taste

1 (5 oz.) jar sharp cheese spread

2 (10 oz.) pkgs. frozen chopped broccoli, partially thawed

1/4 lb. Velveeta cheese

Corn flake crumbs, browned in butter (opt.)

Directions

Combine all ingredients except corn flake crumbs in crock pot. Stir thoroughly. Cover. Cook low 7 to 10 hours or high 2 to 3 hours. Just before serving, sprinkle crumbs over top. If crock pot comes out of your crock pot, brown under broiler for extra crispness. I double this in my large crock pot. Great for pot luck.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos; shocking, isn't it?). Today's offerings include Crock Pot Broccoli & Rice Casserole and Stuffed Grape Leaves Casserole. Enjoy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

Ingredients

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Directions

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

Ingredients

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Directions

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

CROCK POT BROCCOLI & RICE CASSEROLE

This came from a long-since-forgotten-emailing-list.

Ingredients

1 small onion, diced

1/4 c. butter, melted

2 c. quick cooking rice

2 c. water

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

Pepper to taste

1 (5 oz.) jar sharp cheese spread

2 (10 oz.) pkgs. frozen chopped broccoli, partially thawed

1/4 lb. Velveeta cheese

Corn flake crumbs, browned in butter (opt.)

Directions

Combine all ingredients except corn flake crumbs in crock pot. Stir thoroughly. Cover. Cook low 7 to 10 hours or high 2 to 3 hours. Just before serving, sprinkle crumbs over top. If crock pot comes out of your crock pot, brown under broiler for extra crispness. I double this in my large crock pot. Great for pot luck.

New Year's Eve Recipes

Tomorrow is New Year's Eve, so I'm reposting my post from December 31, 2015. Here's to the coming new year - hope you have a great one! If you're partying this weekend, stay safe.

I might be posting here this afternoon or tomorrow morning. In the meantime, here are today's six recipes. Enjoy!

BUTTERNUT SOUP

This recipe comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.

To view this online, click here.

Ingredients

1 butternut squash diced

1 sweet potato diced

1 onion finely chopped

1 tablespoon olive oil

cinnamon to taste

1 teaspoon nutmeg

salt to taste

3 tablespoons plain low fat yogurt

2 vegetable cubes (see note above)

Directions

In a large pot, add the olive oil and onion, stir until soft.

Then add the butternut and sweet potato and cover with boiled water half an inch over.

Add the stock cubes, nutmeg and salt.

Cook until veggies are soft.

Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

New Year's Eve

It's New Year's Eve. Here's to the coming new year - hope you have a great one! If you're partying tonight, stay safe.

I will be posting here tomorrow morning. In the meantime, here are today's six recipes. Enjoy!

BUTTERNUT SOUP

This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.

To view this online, click here.

Ingredients

1 butternut squash diced

1 sweet potato diced

1 onion finely chopped

1 tablespoon olive oil

cinnamon to taste

1 teaspoon nutmeg

salt to taste

3 tablespoons plain low fat yogurt

2 vegetable cubes (see note above)

Directions

In a large pot, add the olive oil and onion, stir until soft.

Then add the butternut and sweet potato and cover with boiled water half an inch over.

Add the stock cubes, nutmeg and salt.

Cook until veggies are soft.

Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

Stuffed Grape Leaves Casserole,Houseman's Roasted-Squash Salad,Butternut Soup,Cranberry-Cherry Lattice Pie,Perfect Every Time Pie Crust,Corn Bread Applesauce Muffins,