Monday Recipes

How is it possible that we're more than half-way through Septmber? This year has just flown by. But then, so has this weekend. Sigh...

Well, since we still need to eat, here are six yummy recipes to help you through the day, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.

Pasta

I've loved Pasta most of my life. If you also have a soft spot for pasta, today's post is sure to please. Check out the Creamy Lemon Pasta, the Sicilian-Style Spaghetti Alla Carrettiera, and the rest of today's recipes. Enjoy!

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4-1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

PASTA WITH SPINACH, CHICKPEAS AND FETA

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.

Ingredients

8 oz. uncooked spiral-shaped pasta

4 cups coarsely chopped fresh spinach leaves

1/3 cup crumbled feta cheese

1 Tbs. olive oil

1 Tbs. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 19-oz. can chickpeas, drained and rinsed

2 cloves garlic, minced

Preparation

Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.

When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARLIC SAUCE)

This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."

Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4

To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.

Ingredients

1-1/4 pounds plum tomatoes (about 5 tomatoes)

1/4 cup extra-virgin olive oil, plus more for drizzling if needed

1/4 cup loosely packed, roughly chopped fresh basil leaves

3 medium cloves garlic, finely minced

1 large pinch red pepper flakes

Kosher salt

1 pound dried spaghetti

1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided

Grated Sicilian Pecorino or ricotta salata, for serving (optional)

Directions

Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.

In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.

Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.

Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Preparation

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

VEGGIE-LOADED PASTA

This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1/2 cup onions, chopped

1 cup mushrooms, sliced

1 clove garlic, minced

12 ounces soy crumbles, ground

2 cans tomatoes, diced, no salt added (14.5 ounces each)

2 cups small zucchini, cut into 1/4-inch slices

1 teaspoon dried Italian seasoning

1/2 teaspoon black pepper, ground

6 ounces whole wheat bow-tie pasta

3 tablespoon basil, fresh (or 3 teaspoons dried basil)

Instructions

Place a large saucepan over medium to high heat.

Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.

Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.

While the mixture is simmering, cook the pasta according to the package directions.

When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.

Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g

Thursday Recipes

We're nearing the end of the work week. Here are six yummy recipes to help you through the day, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.

Pasta

It's Monday, time to get the work week started. I don't know about you, but my weekend didn't seem quite long enough. Fortunately, there's always next weekend.

In the meantime, we still need to eat. Since I've loved Pasta for as long as I can remember, I figure pasta would be a good way to start off the week. Check out the Creamy Tomato Spaghetti With Preserved Lemon, the Angel Hair Pasta, and the rest of today's offerings. Enjoy!

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4-1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe is from my e-cookbook, Off the Wall Cooking.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. 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

Fine sea salt and black pepper

3 tablespoons olive oil

1/2 medium yellow onion, finely chopped

2 garlic cloves, minced or crushed in a garlic press

5 tablespoons tomato paste

1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste

2 teaspoons honey, plus more to taste

1 cup heavy cream

1 pound spaghetti (or other long pasta)

Finely grated Parmesan (optional), for garnish

Preparation

Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.

Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.

Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.

Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.

Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.

Serve warm, topped with Parmesan if desired.

Pasta

It's Monday, time to get the week started. Since I love pasta, I'm starting the week off with six meatless pasta recipes. Check out the Mexican Pasta, the Roast Veggie Pasta, and the rest of today's recipes. Enjoy!

SICILIAN-STYLE SPAGHETTI ALLA CARRETTIER (FRESH TOMATO AND GARIC SAUCE)

This is from Daniel Grizer at Serious Eats. The recipe begins, "Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce."

Prep Time: 5 minutes; Cook Time: 20 minutes; Active Time: 25 minutes; Total Time: 25 minutes; Serves: 4

To view this online, go to https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce. While you're there, read what Daniel wrote before the recipe. I found it interesting. But then, I love hearing the back-story of many of the recipes I come across.

Ingredients

1-1/4 pounds plum tomatoes (about 5 tomatoes)

1/4 cup extra-virgin olive oil, plus more for drizzling if needed

1/4 cup loosely packed, roughly chopped fresh basil leaves

3 medium cloves garlic, finely minced

1 large pinch red pepper flakes

Kosher salt

1 pound dried spaghetti

1/2 cup (1-1/4 ounces) lightly toasted panko breadcrumbs, divided

Grated Sicilian Pecorino or ricotta salata, for serving (optional)

Directions

Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.

In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup pasta cooking water to tomato mixture and whisk to form an emulsion.

Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon at a time, until it reaches the desired consistency. Taste for seasoning.

Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Preparation

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

MEXICAN PASTA

This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4

To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.

Ingredients

1/2 pound seashell pasta

2 tablespoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/2 cup sweet corn kernels

1 (15 ounce) can black beans, drained

1 (14.5 ounce) can peeled and diced tomatoes

1/4 cup salsa

cup sliced black olives

1-1/2 tablespoons taco seasoning mix

salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.

Toss sauce with cooked pasta and serve.

CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. 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

Fine sea salt and black pepper

3 tablespoons olive oil

1/2 medium yellow onion, finely chopped

2 garlic cloves, minced or crushed in a garlic press

5 tablespoons tomato paste

1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste

2 teaspoons honey, plus more to taste

1 cup heavy cream

1 pound spaghetti (or other long pasta)

Finely grated Parmesan (optional), for garnish

Preparation

Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.

Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.

Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.

Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.

Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.

Serve warm, topped with Parmesan if desired.

PASTA WITH SPINACH, CHICKPEAS AND FETA

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.

Ingredients

8 oz. uncooked spiral-shaped pasta

4 cups coarsely chopped fresh spinach leaves

1/3 cup crumbled feta cheese

1 Tbs. olive oil

1 Tbs. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 19-oz. can chickpeas, drained and rinsed

2 cloves garlic, minced

Preparation

Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.

When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Pasta

I've loved Pasta as long as I can remember. If you do, too, today's post is sure to please. Check out the Roast Veggie Pasta, the Baked Spaghetti, and the rest of today's recipes. Enjoy!

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

MEXICAN PASTA

This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4

To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.

Ingredients

1/2 pound seashell pasta

2 tablespoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/2 cup sweet corn kernels

1 (15 ounce) can black beans, drained

1 (14.5 ounce) can peeled and diced tomatoes

1/4 cup salsa

cup sliced black olives

1-1/2 tablespoons taco seasoning mix

salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.

Toss sauce with cooked pasta and serve.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.

Note This recipe originally called for chicken stock. However, since I'm posting this in a vegetarian blog, I've exchanged the chicken stock with vegetable stock.

Ingredients

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium vegetable stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

BROCCOLI PASTA

This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."

Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.

Ingredients

1 bunch broccoli (about 1 pound), trimmed and cut into large florets

4 tablespoons (1/2 stick) unsalted butter

Kosher salt and freshly ground pepper

12 ounces spaghetti

2 cloves garlic, minced

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Directions

Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.

Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.

In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

Monday Recipes

Hoe is it possible that today's the last Monday of August? This year has just flown by, so far.

Here are six yummy recipes to help you through the day, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

GREEK-INSPIRED VEGGIE BURGERS

This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy

To view this online, click here.

Ingredients

4 sprays cooking spray

1 serving frozen vegetarian burger(s)

1 English muffin, grilled or toasted

2 Tbsp Tzatziki

1/4 cup Roasted red peppers (packed in water), thinly sliced

1/4 cup Cucumbers, cut in ribbons with a peeler

Directions

Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.

On English muffin, layer tzatziki, burger, red peppers, and cucumber.

BBQ TEMPEH BURGERS

This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”

Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings

Ingredients

2 tsp oil

1 cup onions, chopped

1 cup carrots, chopped

1/4 tsp salt

2 cloves garlic, chopped

1 cup cooked or canned pinto beans, rinsed and drained

1/4 cup wheat germ

juice of 1/2 lime

1 tbsp tomato paste

1 tbsp almond or peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp chili powder

1/4 tsp liquid smoke, optional

1 (8 oz) package tempeh, cubed

2 tbsp sesame seeds

4 hamburger buns

1/3 cup low-sugar barbecue sauce

1 cup roasted red peppers, sliced

2 cups cabbage, shredded

Directions

Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.

Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg

Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.