Monday Recipes

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

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

HOUSEMAN'S ROASTED-SQUASH SALAD

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

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

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

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

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

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

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

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

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

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

VEGAN SPINACH AND MUSHROOM LASAGNA

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

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

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

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

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

One 8-ounce package vegan cream cheese

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

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

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

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

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

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

VEGAN SPINACH AND MUSHROOM LASAGNA

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

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

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

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

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

One 8-ounce package vegan cream cheese

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

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

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

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

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

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

WINTER VEGETABLE BEAN SOUP WITH PESTO

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

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

To view this online, click here.

Ingredients

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

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

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

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

2 stalks celery, sliced (about 1 cup)

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

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

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

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

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

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

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

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

RUMPLEMAYER’S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes.

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

Chili

While many people think of Chili as a cool weather meal, there's no reason we can't have it during the summer. To that end, here are six vegetarian chili recipes to help you through the day, including Easy Vegan Tempeh Chili and Chocolate Chili. Enjoy!

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

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

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

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

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

BUSY DAY CHILI

This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."

The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.

"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4

To view this online, click here.

Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.

Ingredients

2 Tbsp. olive oil

1 12-ounce package vegetarian crumbles

1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)

1 medium (6-oz.) poblano chile, chopped (1 cup)

1 (16-oz.) can dark kidney beans, drained and rinsed

1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)

1 (8-oz.) can tomato sauce

1 cup chicken stock

1 (1.25-oz.) envelope chili seasoning mix

Sour cream, shredded Cheddar cheese, and tortilla strips (optional)

Directions

Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.

Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.

Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.

Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.

Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.

Monday Recipes

It's Monday, time to get the work week started. Today's offerings include Veggie Taco Soup in the Crockpot and Stuffed Grape Leaves Casserole. Enjoy!

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

VEGETARIAN TACO SOUP IN THE CROCKPOT

This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!

“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”

Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

OVEN FRIED ONION RINGS

This is from Jeff Mauro on the Food Network.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.

Ingredients

2 cups all-purpose flour

2 teaspoons smoked paprika

4 teaspoons kosher salt

2 cups buttermilk

4 eggs

3 cups panko breadcrumbs

4 tablespoons olive oil

2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Directions

Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

DUCHESS POTATOES

This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.

Ingredients

3 lb. russet potatoes (about 3 large), peeled and cubed

4 Tbs. unsalted butter

3/4 cup low-fat sour cream

2 egg yolks

1/2 cup chopped chives

Preparation

Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

STUFFED GRAPE LEAVES CASSEROLE

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

To view this online, click here.

30 jarred or fresh grape leaves

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

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

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

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

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

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

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

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

Chili

While many of us think of Chili as a fall or winter meal, there's no reason you can't have it during the summer. To that end, here are six vegetarian chili recipes to help you start the week, including Easy Vegan Tempeh Chili and Chipotle Veggie Chili. Enjoy!

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

1 can (15 oz.) kidney beans, rinsed and drained

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

Directions

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

EASY VEGAN TEMPEH CHILI

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes

You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.

Ingredients

3 tablespoons olive oil

8 ounces tempeh

1 medium onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1 cup)

1/2 orange bell pepper, chopped (about 1 cup)

1 stalk of celery, chopped

1 15-ounce can of organic pinto beans (undrained)

1 15-ounce can of organic kidney beans (drained)

2 15-ounce cans of fire-roasted diced tomatoes (undrained)

3/4 cup of water

3 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (or to taste)

Directions

Heat olive oil in a large (6-quart) saucepan on medium heat.

Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.

Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.

Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.

Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.

Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

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

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

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

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Here are six yummy vegetarian recipes, including Macaroni Salad With Lemon and Herbs and Sweet Potato Casserole. Enjoy!

VEGAN SPINACH AND MUSHROOM LASAGNA

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

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

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

Ingredients

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Kosher salt

One 12.3-ounce package firm tofu, strained

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

One 8-ounce package vegan cream cheese

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

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

12 to 13 no-boil vegan lasagna noodles

1/2 cup shredded mozzarella-flavored vegan cheese

Directions

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

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

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

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

MACARONI SALAD WITH LEMON AND HERBS

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

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

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

Ingredients

Kosher salt and freshly ground pepper

2/3 cup minced bread-and-butter pickles

2 large stalks celery, peeled and finely chopped

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

1/2 cup mayonnaise

1/2 cup buttermilk (see Tip)

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

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

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

4 teaspoons Dijon mustard

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

1 teaspoon granulated sugar

16 ounces elbow macaroni

Preparation

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

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

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

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

Tip

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

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

SWEET POTATO CASSEROLE

This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

MAPLE SRIRACHA ROASTED VEGETABLES

This is from Kikkoman.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.

Ingredients

2 tablespoons avocado oil

2 tablespoons maple syrup

1 tablespoon Kikkoman® Sriracha Hot Chili Sauce

2 cups brussels sprouts, trimmed and halved

2 cups carrots, peeled and sliced into 1/2-inch pieces

1 cup red onion, coarsely chopped

For Serving

1/2 teaspoon flaky salt

Directionos

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.

Spread vegetables evenly on baking sheet. Bake for 20 minutes.

Serve hot topped with flaky sea salt.

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

Monday Recipes

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

In the meantime, we still need to eat. Here are six vegetarian recipes to help you get the week started, including Vegetarian Shepherd’s Pie and Stuffed Grape Leaves Casserole. Enjoy!

OVEN FRIED ONION RINGS

This is from Jeff Mauro on the Food Network.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.

Ingredients

2 cups all-purpose flour

2 teaspoons smoked paprika

4 teaspoons kosher salt

2 cups buttermilk

4 eggs

3 cups panko breadcrumbs

4 tablespoons olive oil

2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Directions

Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

VEGETARIAN SHEPHERD'S PIE

This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)"

Total Time: 1-3/4 hours; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Topping

2 tablespoons kosher salt, plus more for seasoning

2 pounds russet potatoes, peeled and quartered (about 3 large)

6 tablespoons unsalted butter

1/2 cup whole milk

1/2 cup sour cream

1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)

Freshly ground black pepper

For the Filling

3/4 cup French lentils

4 sprigs thyme

3-1/2 cups vegetable broth

1 teaspoon kosher salt, plus more for seasoning

4 tablespoons butter

8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake

1 large leek, white part only, thinly sliced (about 1-1/2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons flour

1 cup frozen peas, thawed

1 to 2 teaspoons fresh lemon juice

Preparation

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.

Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.

Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.

Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.

Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

CRISPY HALLOUMI WITH TOMATOES AND WHITE BEANS

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this recipe, Nargisse wrote, "This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special."

I had seen several recipes over the past year or so featuring halloumi, and had no idea what it was. This recipe got me interested enough to Google it. Turns out it's a type of cheese that lends itself well to grilling, etc., and has an interesting taste. Now I'm seriously wanting to try it, and will no doubt use this recipe as a starting point. Thanks, Nargisse!

Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. You might even find a new food to try!

Ingredients

Olive oil, as needed

1 pound cherry or grape tomatoes, halved lengthwise

2 garlic cloves, minced or pressed

1 tablespoon finely chopped parsley, plus more for serving

1 teaspoon honey, plus more for serving

1/2 teaspoon dried oregano or thyme

Salt and black pepper

1 (15-ounce) can cannellini beans, butter beans or navy beans, drained

1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices

1/2 lemon

Crusty bread (optional), for serving

Preparation

Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.

In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.

Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.

STUFFED GRAPE LEAVES CASSEROLE

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

To view this online, click here.

30 jarred or fresh grape leaves

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

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

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

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2-1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

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

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

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

WINTER VEGETABLE BEAN SOUP WITH PESTO

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

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

To view this online, click here.

Ingredients

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

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

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

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

2 stalks celery, sliced (about 1 cup)

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

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

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

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

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

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

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

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

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

Friday Recipes

It's finally Friday, the end of the work week (for some of us). Here are six yummy recipes to help you through the day, as well as the weekend, including Rumplemayer’s Hot Chocolate (do I have your attention yet?) and Pasta Primavera. Enjoy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

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

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

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

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

Beat remaining ingredients in a small bowl.

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

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

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

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

VEGETARIAN SKILLET CHILI

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

Yield: 4 servings; Time: 30 minutes

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

Ingredients

For the Pickled Onions:

1 lime

1 red onion or shallot, thinly sliced

Salt, as needed

Sugar, as needed

For the Chili:

Olive or grapeseed oil

1 large onion, chopped

Garlic cloves, to taste, minced

Chile powder

Dried oregano

2 (15-ounce) cans beans, drained

1 (15-ounce) can diced tomatoes

Salt, to taste

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

Preparation

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

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

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

RUMPLEMAYER’S HOT CHOCOLATE

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

Yield: 4 servings; Time: 2 minutes.

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

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

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

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

WINTER VEGETABLE BEAN SOUP WITH PESTO

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

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

To view this online, click here.

Ingredients

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

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

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

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

2 stalks celery, sliced (about 1 cup)

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

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

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto

Directions

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

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

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

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

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

PASTA PRIMAVERA

This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.