Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Check out the Spinach, Peppers, and Cherry Tomatoes with Penne Rigate, The Best Creamy Coleslaw, or any of the other yummy recipes in today's post. Enjoy!

SPICY LENTIL RICE BURGERS [VEGAN]

This is from Maya Sozer on One Green Planet. Maya wrote, "This recipe is simple and quick. Made primarily with lentils, brown rice, and sunflower seeds, these patties are protein and fiber dense, so you can nosh knowing that you’re eating a wholesome and filling dish. A little vegan mayo goes great with this particular recipe: it has that cool-down creaminess without overshadowing the taste of the burger."

Cooking Time: 10 minutes; Serves 3

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-lentil-rice-burgers/.

Ingredients

For the Patties:

2 tablespoons olive oil

3/4 cup brown rice, cooked

3/4 cup red lentils, cooked

1/2 cup panko bread

1/2 cup sunflower seed kernels

1/2 red onion, chopped

2 garlic cloves, minced

1 teaspoon garam masala

1 teaspoon cumin

2 teaspoons red chili pepper flakes

Salt, to taste

For Garnish:

Vegan mayonnaise

Lettuce

Pickled jalapeño peppers

Avocado slices

Microgreens

Directions


Pulse all the ingredients in the food processor a few times until more or less uniformly mixed. Don't overdo it though, leave some texture.

Taste and adjust the salt.

Shape into patties and cook both sides in a pan until a golden-brown crust develops.

THE BEST CREAMY COLESLAW

This comes from the Food Network, and begins, "We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamy-coleslaw-7447977.

Ingredients

5 cups thinly sliced green cabbage

1 cup grated carrots

3/4 cup mayonnaise

1/3 cup sour cream

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper

Directions

Toss together the cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

PANDA EXPRESS CHOW MEIN COPYCAT

This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).

Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?

"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.

Ingredients

1/4 cup reduced sodium soy sauce

3 cloves garlic, minced

1 tablespoon brown sugar, packed

2 teaspoons freshly grated ginger

1/4 teaspoon white pepper

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

2 tablespoons olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 cups shredded cabbage

Directions

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

CORNBREAD

This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings

To view this online, click here.

Ingredients

1/4 cup butter (1/2 stick)

1 cup milk

1 large egg

1 1/4 cups yellow, white or blue cornmeal

1 cup Gold Medal™ all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Directions

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Expert Tips

Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

KEY LIME PIE MILKSHAKES

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

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

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

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

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

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

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

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

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

ROASTED CAULIFLOWER SNOWFLAKES

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4

You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.

Ingredients

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

BAKED RISOTTO WITH GREENS AND PEAS

This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."

Yield: 4 servings; Time: 30 minutes

To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

1 small garlic clove, minced

1 cup Arborio rice (about 7 ounces)

Kosher salt and black pepper

4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

3 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

1 cup frozen peas, thawed

3/4 cup grated Parmesan (3 ounces), plus more for garnish

3 tablespoons unsalted butter

1 tablespoon lemon juice

Preparation

Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.

Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.

Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.

Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

CHOCOLATE CHURCH CAKE

This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."

Yield: One 9-inch layger cake; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.

Ingredients

For the Frosting:

1-1/2 cups/ granulated sugar

1-1/2 cups heavy cream

8 ounces unsweetened chocolate

6 ounces grams unsalted butter

1 teaspoon vanilla paste or extract

For the Cake:

Nonstick cooking spray

1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans

3-1/2 cups granulated sugar

2-3/4 cups all-purpose flour (see Tip)

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoons fine salt

3 large eggs, beaten

1-1/2 cups buttermilk, preferably cultured whole buttermilk

3/4 cup/145 grams canola or other neutral oil

2 teaspoons pure vanilla extract

Preparation

Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.

Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.

Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.

Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.

Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.

When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.

Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

Tip

You can substitute an equal amount of a gluten-free baking blend.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

KEY LIME PIE MILKSHAKES

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

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

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

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

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

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

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

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

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

ROASTED CAULIFLOWER SNOWFLAKES

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4

You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.

Ingredients

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

BAKED RISOTTO WITH GREENS AND PEAS

This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."

Yield: 4 servings; Time: 30 minutes

To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

1 small garlic clove, minced

1 cup Arborio rice (about 7 ounces)

Kosher salt and black pepper

4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

3 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

1 cup frozen peas, thawed

3/4 cup grated Parmesan (3 ounces), plus more for garnish

3 tablespoons unsalted butter

1 tablespoon lemon juice

Preparation

Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.

Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.

Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.

Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

CHOCOLATE CHURCH CAKE

This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."

Yield: One 9-inch layger cake; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.

Ingredients

For the Frosting:

1-1/2 cups/ granulated sugar

1-1/2 cups heavy cream

8 ounces unsweetened chocolate

6 ounces grams unsalted butter

1 teaspoon vanilla paste or extract

For the Cake:

Nonstick cooking spray

1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans

3-1/2 cups granulated sugar

2-3/4 cups all-purpose flour (see Tip)

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoons fine salt

3 large eggs, beaten

1-1/2 cups buttermilk, preferably cultured whole buttermilk

3/4 cup/145 grams canola or other neutral oil

2 teaspoons pure vanilla extract

Preparation

Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.

Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.

Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.

Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.

Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.

When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.

Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

Tip

You can substitute an equal amount of a gluten-free baking blend.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Check out the Spinach, Peppers, and Cherry Tomatoes with Penne Rigate, The Best Creamy Coleslaw, or any of the other yummy recipes in today's post. Enjoy!

SPICY LENTIL RICE BURGERS [VEGAN]

This is from Maya Sozer on One Green Planet. Maya wrote, "This recipe is simple and quick. Made primarily with lentils, brown rice, and sunflower seeds, these patties are protein and fiber dense, so you can nosh knowing that you’re eating a wholesome and filling dish. A little vegan mayo goes great with this particular recipe: it has that cool-down creaminess without overshadowing the taste of the burger."

Cooking Time: 10 minutes; Serves 3

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-lentil-rice-burgers/.

Ingredients

For the Patties:

2 tablespoons olive oil

3/4 cup brown rice, cooked

3/4 cup red lentils, cooked

1/2 cup panko bread

1/2 cup sunflower seed kernels

1/2 red onion, chopped

2 garlic cloves, minced

1 teaspoon garam masala

1 teaspoon cumin

2 teaspoons red chili pepper flakes

Salt, to taste

For Garnish:

Vegan mayonnaise

Lettuce

Pickled jalapeño peppers

Avocado slices

Microgreens

Directions


Pulse all the ingredients in the food processor a few times until more or less uniformly mixed. Don't overdo it though, leave some texture.

Taste and adjust the salt.

Shape into patties and cook both sides in a pan until a golden-brown crust develops.

THE BEST CREAMY COLESLAW

This comes from the Food Network, and begins, "We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamy-coleslaw-7447977.

Ingredients

5 cups thinly sliced green cabbage

1 cup grated carrots

3/4 cup mayonnaise

1/3 cup sour cream

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper

Directions

Toss together the cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

PANDA EXPRESS CHOW MEIN COPYCAT

This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).

Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?

"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.

Ingredients

1/4 cup reduced sodium soy sauce

3 cloves garlic, minced

1 tablespoon brown sugar, packed

2 teaspoons freshly grated ginger

1/4 teaspoon white pepper

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

2 tablespoons olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 cups shredded cabbage

Directions

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

CORNBREAD

This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings

To view this online, click here.

Ingredients

1/4 cup butter (1/2 stick)

1 cup milk

1 large egg

1 1/4 cups yellow, white or blue cornmeal

1 cup Gold Medal™ all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Directions

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Expert Tips

Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

KEY LIME PIE MILKSHAKES

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

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

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

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

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

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

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

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

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

ROASTED CAULIFLOWER SNOWFLAKES

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4

You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.

Ingredients

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

BAKED RISOTTO WITH GREENS AND PEAS

This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."

Yield: 4 servings; Time: 30 minutes

To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

1 small garlic clove, minced

1 cup Arborio rice (about 7 ounces)

Kosher salt and black pepper

4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

3 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

1 cup frozen peas, thawed

3/4 cup grated Parmesan (3 ounces), plus more for garnish

3 tablespoons unsalted butter

1 tablespoon lemon juice

Preparation

Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.

Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.

Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.

Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

CHOCOLATE CHURCH CAKE

This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."

Yield: One 9-inch layger cake; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.

Ingredients

For the Frosting:

1-1/2 cups/ granulated sugar

1-1/2 cups heavy cream

8 ounces unsweetened chocolate

6 ounces grams unsalted butter

1 teaspoon vanilla paste or extract

For the Cake:

Nonstick cooking spray

1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans

3-1/2 cups granulated sugar

2-3/4 cups all-purpose flour (see Tip)

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoons fine salt

3 large eggs, beaten

1-1/2 cups buttermilk, preferably cultured whole buttermilk

3/4 cup/145 grams canola or other neutral oil

2 teaspoons pure vanilla extract

Preparation

Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.

Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.

Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.

Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.

Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.

When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.

Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

Tip

You can substitute an equal amount of a gluten-free baking blend.

Pasta - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's double post deals with pasta, and includes Spinach, Peppers, and Cherry Tomatoes with Penne Rigate and Angel Hair Pasta. Enjoy!

PASTA WITH CORN, MINT AND RED ONIONS

This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets. A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer. Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. You can serve this versatile salad warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day."

Time: 25 minutes; Yield: 4 to 6 servings

This was featured in "This Easy Vegetarian Pasta Is Full of Brilliant Hacks", and can be viewed online at https://cooking.nytimes.com/recipes/1024609-pasta-with-corn-mint-and-red-onions.

Ingredients

Fine sea or table salt

1 pound cavatelli (or use another small pasta shape, such as orecchiette or shells)

5 ears corn, shucked, kernels removed (about 4 cups)

2 cups diced ripe tomatoes

1/2 cup thinly sliced red onion

2 teaspoons fresh lemon juice, more to taste

1/2 cup olive oil, more for serving

3 small or 2 large garlic cloves, grated

1/2 teaspoon red-pepper flakes, more for serving

1/2 cup chopped soft herbs, such as mint, basil or cilantro, or a combination, more for serving

Fresh ricotta, for serving (optional)

Preparation

Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to package directions. Add the corn kernels to the pasta about 2 to 4 minutes before the pasta is cooked. Drain.

Meanwhile, in a large bowl, combine the tomatoes, onion, lemon juice and 1 teaspoon salt, and set aside to marinate while the pasta cooks.

Add the oil, garlic and red-pepper flakes to a small skillet set over medium-high heat. Let oil heat until the garlic is fragrant but not at all brown, about 1 minute. Pour into the tomato mixture.

Add drained pasta and corn to the tomato mixture. Stir well to coat the pasta. Mix in herbs. Taste and add more lemon juice and salt, if needed. Serve warm or room temperature drizzled with more olive oil, herbs, red-pepper flakes and dollops of ricotta, if you like.

BAKED ZITI

This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."

Yield: 6 to 8 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.

Ingredients

1/4 cup olive oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

Kosher salt and freshly ground pepper

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes, packed in juice

1 (28-ounce) can tomato purée or sauce

3/4 teaspoon red pepper flakes (optional)

16 ounces/1 pound ricotta

1/2 cup heavy cream

1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top

1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta

1 pound fresh mozzarella, cut into 1/2-inch pieces

Preparation

Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.

Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.

Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.

Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.

Once tomato sauce is done, stir in reserved pasta water.

Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.

Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.

Let cool slightly before eating with a big green leafy salad.

Tip

Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.

VEGAN LEMON AND ASPARAGUS PASTA

This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.

Ingredients

5 Tbs. olive oil, divided

5 cloves garlic, minced (2 Tbs.)

2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths

3 Tbs. fresh lemon juice

1/4 tsp. freshly ground black pepper

8 oz. fettuccine

1 Tbs. grated lemon zest

Preparation

Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.

Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.

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?)

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

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.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Baked Risotto With Greens and Peas, Spinach, Peppers and Cherry Tomatoes with Penne Rigate, and Chocolate Church Cake (because we could all use some chocolatey dessert!). Enjoy!

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

KEY LIME PIE MILKSHAKES

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

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

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

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

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

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

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

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

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

ROASTED CAULIFLOWER SNOWFLAKES

This is part of Vegetarian Times site, and is originally from Barefoot Contessa (Ina Garten). Serves 4

You can view this online at https://barefootcontessa.com/recipes/roasted-cauliflower-snowflakes.

Ingredients

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

BAKED RISOTTO WITH GREENS AND PEAS

This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."

Yield: 4 servings; Time: 30 minutes

To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

1 small garlic clove, minced

1 cup Arborio rice (about 7 ounces)

Kosher salt and black pepper

4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)

3 1/2 cups low-sodium chicken broth

4 ounces baby spinach (about 4 packed cups)

1 cup frozen peas, thawed

3/4 cup grated Parmesan (3 ounces), plus more for garnish

3 tablespoons unsalted butter

1 tablespoon lemon juice

Preparation

Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.

Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.

Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.

Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

CHOCOLATE CHURCH CAKE

This comes from Lisa Donovan in The New York Times cooking e-newsletter. Lisa wrote, "Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this — and because layer cakes may be as close as some will ever get to a holy experience — they’re often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there’s no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don’t be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company."

Yield: One 9-inch layger cake; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1023117-chocolate-church-cake.

Ingredients

For the Frosting:

1-1/2 cups/ granulated sugar

1-1/2 cups heavy cream

8 ounces unsweetened chocolate

6 ounces grams unsalted butter

1 teaspoon vanilla paste or extract

For the Cake:

Nonstick cooking spray

1 cup unsweetened cocoa powder, dark (Dutch-processed) if available, plus more for pans

3-1/2 cups granulated sugar

2-3/4 cups all-purpose flour (see Tip)

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoons fine salt

3 large eggs, beaten

1-1/2 cups buttermilk, preferably cultured whole buttermilk

3/4 cup/145 grams canola or other neutral oil

2 teaspoons pure vanilla extract

Preparation

Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.

Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut 3 rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.

Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1-1/2 cups water to a boil while you prepare your wet ingredients.

Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.

Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.

When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.

Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.

Tip

You can substitute an equal amount of a gluten-free baking blend.