Slow Cooker Enchiladas

Ingredients
1/2 yellow onion, diced
1/2 bell pepper, diced
1-16 ounce can black beans, drained and rinsed
1 c. frozen corn
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1-1/2 c. cheese, shredded and divided
2-16 ounce jars of your favorite salsa or enchilada sauce
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat


DirectionsIn a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. 

To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

Poppyseed Salad Dressing

Ingredients
1/2 cup sugar
1 teaspoons mustard (I use Coleman’s)
1 teaspoon table salt or 2 teaspoons Kosher
1/2 cup olive oil
1/2 cup canola or grapeseed oil
1/3 cup apple cider or white wine vinegar
1/4 cup finely grated red onion
1 1/2 teaspoon poppy seeds

Directions
Pour the olive and canola oil into a measuring cup and set aside. Add the sugar, mustard, red onion and salt to the jar of a blender (I used the Magic Bullet).  Pour in the vinegar and blend on high until the sugar has thoroughly dissolved. With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified. Pour the dressing into a jar, add the poppy seeds and shake or stir the dressing to combine.  Seal the jar tightly and refrigerate until use. Makes about 2 cups.

Pasta Fagioli

Pasta Fagioli (pasta and beans) is an incredibly hearty traditional Italian dish that is just perfect for fall. This recipe makes a fagioli so thick you can stand a spoon up in the pot, so it's sure to warm you to the bone and fill your tummy. Even better, it goes from prep to plate in half an hour.

Ingredients

1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
½ c. carrots, chopped
½ large onion, grated
5 cloves garlic, pressed or grated
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 tbsp. tomato paste
2-14.5 oz. cans diced tomatoes
8 c. low sodium vegetable broth
2-15 oz. cans low sodium red kidney beans, rinsed
16 oz. ditalini pasta
2 tsp. kosher salt
1 tsp. fresh ground black pepper

Directions

Heat butter and oil in an 8 quart stock pot over medium high heat. Add onion and carrots to pan and cook until onions are almost translucent; add garlic, thyme sprig, rosemary sprig, and bay leaf. Add tomato paste, chicken broth, tomatoes, beans salt and pepper. Cover and bring to a boil. 

Add pasta and cook according to the package directions, about 7 minutes. Remove from heat, remove herb stems, serve and enjoy!

Chickpea, Squash & Red Lentil Stew

Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)

Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Brussels Sprout & Butternut Squash Lasagna

Ingredients
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped 
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping 
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)

Directions

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. 

Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. 

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. 

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

Serves 6.

P.F. Chang’s Lettuce Wraps

Ingredients
3 tbsp. oil
2 c. meat substitute (“chicken” strips or soy crumbles)
1 c, water chestnuts
2/3 c. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
4 -5 leaves lettuce

Special Sauce
1/4 c.sugar
1/2 c. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. hot mustard
2 tsp. water
1 -2 tsp. garlic and red chile paste

Stirfry Sauce
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. rice wine vinegar

Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute meat substitute until slightly browned. Remove from the pan and cool. Keep oil in the pan, keep hot.

As it cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When the meat substitute is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another tablespoon of vegetable oil. Add meat substitute, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

Vegetable Pot Pie

This dish lends itself to creativity and leftovers. Use the veggies you've got in the fridge!

Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits

Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.

In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.

Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.

UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...

Smashed Peas on Toast

Ingredients
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp.  ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil

Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.

Lemon Dill Snap Peas & Chickpeas

Ingredients
1 tbsp. olive oil
1/3 c. green onion, diced
1 c. snap peas
1 tbsp. fresh dill
2-3 tbsp. lemon juice
1/8 tsp. salt
1/2 c. chickpeas
goat cheese or French feta, chives, and olive oil to finish

Directions
In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.

White Gazpacho

Ingredients
2 c. of crustless stale bread, broken into pieces
2 c. vegetable stock
1-1/2 tsp. salt
1 c. slivered blanched almonds (must be blanched, the skins are bitter)
2 c. green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 garlic cloves, chopped
2-3 tbsp. sherry vinegar or cider vinegar
1/4 c. olive oil
Chives for garnish

Directions
Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.

Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.

Serves 6-8.

Spicy Peanut Noodle Salad

Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2  tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c.  mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips

Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

1 tbsp. sauce = 44 calories

Sesame Coconut Vinaigrette

Ingredients
2 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. coconut balsamic vinegar
1 tbsp. honey
toasted sesame seeds (optional)

Directions
Whisk all ingredients together.

Elote

Ingredients
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips

Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.

Garlic Scape & Arugula Pesto

Ingredients
2 c. arugula, packed tightly
2 c. garlic scapes, cut into 2-inch pieces and packed loosely
2 tbsp. parmesan, preferably freshly grated
¾ c. olive oil
¼ tsp. salt

Directions
Process all ingredients except oil in food processor, until coarsely chopped. Then, slowly add the olive oil as you continue to process the pesto. May be frozen up to a year.

Lentil Sloppy Joes

Ingredients
1 c. lentils
1 1/2 to 2 c. water
1 onion, chopped
2 tbsp. brown sugar
1-2 tsp. Montreal steak seasoning
1 tsp. oregano
1 c. ketchup
2 tbsp. red wine vinegar
2 tbsp. barbecue sauce
1 tbsp. Worcestershire sauce

Directions
Combine the lentils and the water in a medium saucepan.  Bring to a boil, reduce heat and simmer until lentils are tender. Saute the onions in a little olive oil for about 2 minutes.  Add the brown sugar, oregano, and steak seasoning.  Saute until onions are tender. Add the ketchup, vinegar, Worcestershire sauce,and  barbecue sauce. Add the lentils and cook until heated through. Serve on whole wheat buns.

UPDATE: This recipe works really well in the crockpot! Just toss the ingredients in and cook for 5-6 hours on low. I recommend going with 1 1/2 cups of water, instead of 2.

Roasted Butternut Squash with Warm Cider Vinaigrette

Ingredients

1 (1 1/lb.) butternut squash, peeled and 3/4-inch diced

Good olive oil

1 tbsp. pure maple syrup

Kosher salt and freshly ground black pepper

3 tbsp. dried cranberries

3/4 c. apple cider or apple juice

2 tbsp. cider vinegar

2 tbsp. minced shallots

2 tsp. Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 c. walnuts halves, toasted

3/4 c. freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Chive Risotto Cakes

Ingredients
Kosher salt
1 c. uncooked Arborio rice
1/2 c. Greek yogurt
2 extra-large eggs
3 tbsp. minced fresh chives
1 1/2 c. grated Italian fontina cheese (5 ounces)
1/2 tsp. freshly ground black pepper
3/4 c. Panko bread crumbs
Good olive oil

Directions
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Quinoa with Mango & Curried Yogurt

Ingredients

1/3 c. plain yogurt

1 tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. finely grated peeled fresh ginger

3/4 tsp. salt

1/4 tsp. black pepper

2 tbsp. vegetable or peanut oil

1 1/3 c. quinoa

1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)

1 red bell pepper, cut into 1/4-inch dice

1 fresh jalapeño chile, seeded (if desired for less heat) and minced

1/3 c. chopped fresh mint

1/2 c. salted roasted peanuts (2 1/2 ounces), chopped

Directions

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.

Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).

Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.

Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

Marathon Bread

Ingredients

1-5/8 c. water
2 tbsp. honey
1 tbsp. molasses
¼ c. shredded carrots
¼ c. applesauce
2-½ c. bread flour
3/4 c. rye flour
3/4 c. white whole wheat flour
1/3 c. flax seed (1/2 half ground – ½ whole)
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tbsp. wheat germ
2 tbsp. rolled oats
2 tbsp. sesame seeds
2 tbsp. lecithin
2 tbsp. banana chips, chopped
1 tbsp. wheat gluten
1 tsp. diastolic malt powder
½ tsp. salt
1/8 tsp. ascorbic acid
1-½ tsp. instant yeast

Directions
Place all ingredients in bread machine pan. Use the dough cycle only. Remove dough and shape into loaf. Place in greased 9 x 5 pan. Let rise until doubled, about 40 min. Bake at 375 degrees for 40-45 minutes. Remove from pan and cool. Try 2-8 x 4 pans and bake for 30 minutes.

Pumpkin Spice Syrup (For Lattes!)

Ingredients

1½ c. water

1½ c. sugar

4 cinnamon sticks

1 tsp. ground nutmeg

½ tsp. ground ginger

½ tsp. ground cloves

3 tbsp. pumpkin puree

Directions

Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.   Store in the refrigerator.

To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.  Top as desired with freshly whipped cream and ground cinnamon.

Homemade Yogurt

Ingredients

3 or 4 c. milk

1 tbsp. yogurt with active bacteria, or yogurt start

Directions

In a sauce pan over high heat, bring the milk to a just to a simmer, then remove it from the heat and allow it to cool to 110˚F/43˚ C or below.

In a glass or other non-reactive container (I use a 4-cup Pyrex measuring cup), combine the milk with the yogurt culture, stirring until the culture is completely incorporated into the milk.

Cover with plastic wrap, and keep warm, ideally 104˚ F/40˚ C, for 18 to 24 hours (see post for suggestions on ways to do this), then refrigerate.

For Greek yogurt, strain through an All-Strain cloth or cheesecloth for 8 to 12 hours.

Barbecue Buttermilk Onion Rings

Ingredients

2 tbsp. barbecue sauce

1 tbsp. hot sauce

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

1 large sweet yellow onion

2 c. buttermilk

2 c. all-purpose flour

2 tsp. salt

1/2 tsp. paprika

1/2 tsp. fresh ground black pepper

1 qt. vegetable, canola or peanut oil for frying

NOTE: Consider using leftover buttermilk mixture for biscuits the next day!

Dipping Sauce

1/2 c. sour cream

3 tbsp. buttermilk

2 tbsp. barbecue sauce

1 tsp. hot sauce

two pinches salt

2 tbsp. fresh chives, slices tiny

Directions

Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees. Allow the onion to cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and fourth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

Corn Cakes with Tomato Avocado Relish

Ingredients

Corn Cakes:

3 large ears of corn, shucked

1 c. all-purpose flour

½ c. cornmeal

¼ c. red onion, finely diced

¼ c. thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 tbsp. buttermilk

2 tbsp. unsalted butter, melted

Canola or vegetable oil, for frying

Relish:

1 large tomato, cored and chopped

1 scallion, minced

1 tbsp. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)

Directions

Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.  

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.  

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Cranberry Scones

Ingredients

2 c. all-purpose flour, plus more for work surface

(we used white whole wheat, and it was very good!)

5 tbsp. sugar, plus 1 tbsp. for topping

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. chilled unsalted butter, cut into small pieces

2/3 c. (plus 1 tablespoon) half-and-half

1/2 c. halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Tortellini Soup

Ingredients

1 tbsp. olive oil

½ c. onion, chopped

2 cloves garlic, minced

½ tsp. dried oregano

1-15 oz. can diced tomatoes, with juices

4 c. low-sodium vegetable broth (or chicken broth)

9 oz. tortellini, any variety (fresh or frozen)

3 c. fresh baby spinach, loosely packed

Various veggies, including fennel, carrots, broccoli, red pepper

Fresh basil

Salt and pepper

Grated Parmesan, for serving

Directions

In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about five minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Sweet Potatoes with Warm Black Bean Salad

Ingredients

4 medium sweet potatoes

1 15-oz. can black beans, rinsed

2 medium tomatoes, diced

1 tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 c. reduced-fat sour cream

1/4 c. chopped fresh cilantro

Directions

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

"Soysage" Gravy & Biscuits

Ingredients
3 tbsp. olive oil, divided
1/2 stick of butter (or margarine)
1/2 tube “Gimme Lean” soy sausage
1/4 c. all-purpose flour
3 c. 1% milk
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
cayenne, to taste
chives, to garnish

Directions

Heat 1 tbsp. oil in a skillet. Add sausage, cook until browned. Remove sausage from pan and break up until well crumbled. Add butter and remaining 2 tablespoons oil to the pan. After butter foams, whisk in flour until combined. Whisk in milk. Add salt, pepper, and return crumbled sausage to the pan. Bring to a boil. Reduce heat. Let it simmer until it thickens.

Poblano, Corn & Pinto Burger

Ingredients

Burgers

15 oz. can of pinto beans, liquid reserved, rinsed and drained

1/2 c. sweet onion, diced

1/2 c. poblano pepper, seeds removed and diced

1/3 c. fresh corn, or thawed frozen corn

2 tbsp. canola oil

1/2 tsp. garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. chili flakes

1/4 c. cornmeal

1 tbsp. tomato paste

2 tsp. reserved pinto bean liquid

1/8 c. green onions, thinly sliced

2 tsp. cilantro, minced

canola oil for sautéing

Chipotle Aioli—Whisk ingredients in a small bowl.

1 cup Veganaise

2 chipotles in adobo sauce, minced

2 tsp. adobo sauce, add less for a less spicy aioli

3/4 tsp. agave syrup

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

Directions

In a large bowl, mash the beans with a large spoon or fork until about 70 percent are smashed. Next, heat the oil in a skillet over medium heat. Add the onions, poblanos, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until tender and starting to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1 to 2 minutes, stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3 to 4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and veggies. Enjoy while still warm. Makes 4 burgers.

Herb & Pistachio Falafel

Falafel

Ingredients

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
2 c. garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp. olive oil
1 tsp. cumin
1 tbsp. flour (we used buckwheat flour)
1 tsp. baking powder

Directions

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing-- Whisk ingredients until combined.

6 tbsp. cashew butter (look for it in health stores or make it yourself)
6 tbsp. canola or rapeseed oil
3 tbsp. lemon juice
a pinch of salt

Tomato Chili Salsa – Combine ingredients.
3 tomatoes, diced
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
fresh oregano
salt & pepper

Tzatziki – See recipe.

Goat Cheese & Roasted Corn Quesadillas

Browning the corn carmelizes its sugars and deepens the flavor here.

Ingredients

1 c. fresh corn kernels (about 1 large ear)*
2/3 c. (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 c. chopped green onions
10 tbsp. salsa, divided
Cooking spray
I’ve also mixed in chopped red pepper, black beans, cilantro, and chicken chorizo, depending on leftovers in the fridge.

Directions

Heat a large nonstick skillet over medium-high heat. Add corn; sauté for about two minutes, until browned. Place corn in a small bowl. Add goat cheese to corn and stir until well blended.

Divide corn mixture evenly among four tortillas; spread to within 1/4 of the sides. Sprinkle each tortilla with green onions. Top with remaining tortillas.

Heat pan over medium-high heat. Coat pan with cooking spray. Place a quesadilla in the pan and cook 90 seconds on each side, until golden. Wipe pan clean with a paper towel and recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into four wedges and serve with salsa.

Old Country Pie

A curious recipe from The Moosewood Cookbook, by Mollie Katzen, this is a new favorite at our house. It offers a great solution for a mish-mosh of leftover veggies. Just keep a pie crust on hand for such an occasion.

Ingredients

1 9 to 10-inch pie crust
1 tbsp. butter
1 1/2 c. onion, minced
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushrooms, chopped
1 1/2 c. cabbage, shredded
1 medium broccoli stalk, chopped
1 carrot, thinly sliced or diced
2 tsp. dill
lots of black pepper, freshly ground
3 medium cloves garlic, minced
2 tbsp. flour
1/2 c. cottage cheese (lowfat okay)
2 eggs
2 medium scallions, minced
Optional for garnish:
3/4 c. sour cream or yogurt
paprika

Directions

Preheat oven to 350 degrees. Melt butter in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until onions begin to brown (10 to 15 minutes).

Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender -- about 8 more minutes. Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.

Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well. Spread into unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.

Spanakopita

From Mollie Katzen’s vegetarian Moosewood Cookbook, this spinach pie is less salty and lighter than more traditional recipes.

Ingredients

1 pkg. frozen filo dough
1 tbsp. olive oil
2 c. onion, minced
1/4 to 1/2 tsp. salt
1 tsp. basil
1 tsp. oregano
2 1/2 lbs. fresh spinach, stemmed & finely chopped
5 medium cloves garlic, minced
3 tbs. flour
2 to 3 c. (about a 1 lb.) crumbled feta cheese
1 c. cottage cheese
freshly ground black pepper, to taste
1/3 to 1/2 c. olive oil, for the filo
1 lb. filo pastry leaves (approximately 20 leaves), thoroughly defrosted

Directions

Preheat oven to 375 degrees. Oil a 9x13 inch baking pan. Heat 1 tbsp. olive oil in a large pot or Dutch oven. Add onion, salt, and herbs, and sauté for about five minutes, or until onion softens. Add spinach, turn up the heat, and cook, stirring, until the spinach wilts. Stir in the garlic.

Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat. Mix in the cheeses. Taste to correct seasonings, adding lots of black pepper. Unwrap the thawed filo dough. Place a sheet of filo in the oiled pan, letting the pastry edges climb up the sides. Brush lightly with oil, and add another sheet. Keep going until you have a pile of 8 oiled sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of oiled filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing oil in between. Oil the top, tuck in the edges, and bake, uncovered for about 45 minutes, or until golden and crispy. Serve hot or warm.

Sauteed Root Veggies

An autumnal treat made with a mix of late harvest veggies.

Ingredients

parsnips, peeled & julienned
carrots, peeled & julienned
baby turnips, peeled & julienned
onion, sliced & quartered
McCormicks’ Vegetable Supreme seasoning
butter

Directions

Melt about 1/2 stick of butter in a large pan. Sauté all the vegetables over high heat until they begin to brown. Toss vegetables with Vegetable Supreme and serve.
--OR--
Coat the raw vegetables in melted butter and Vegetable Supreme. Bake in the oven at about 400 degrees until golden brown.

Pineapple Bread Pudding

Something special for the sweet tooth at dinner time, this pineapple bread pudding is an excellent accompaniment to ham!

Ingredients

8 slices bread, cubed
1 tsp. cinnamon
1/2 tsp. nutmeg
2-15 oz. cans crushed pineapple
3/4 c. brown sugar
1/2 c. butter, melted
4 eggs, beaten
1 tbsp. vanilla

Directions

Preheat oven to 350 degrees. Combine bread, cinnamon and nutmeg. Stir in pineapple. Spoon into greased 12x8 casserole dish. Whisk together sugar, butter, eggs and vanilla. Pour over bread. Bake for 40 to 45 minutes.

Pammy's Granola

Perfect atop yogurt or ice cream.


Ingredients

3 c. oats
1 c. coconut, shredded
1/2 c. walnuts or pecans, chopped
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/3 c. honey
1/2 stick butter

Directions
Preheat oven to 325 degrees. Melt butter and mix with honey. Combine with all dry ingredients. Spread evenly, in a single layer, on a cookie sheet and bake for 20 minutes, tossing once.

Grandma Fisher's Peanut Butter Cookies

My grandfather’s mother’s very special Sunday treat.

Ingredients

1/2 c. sugar
1/2 c. brown sugar
1 egg, beaten
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. vanilla

Directions
Preheat oven to 350 degrees. Mix all ingredients and make into small balls. Press with a fork. Bake for 10 minutes.

Ina's Roasted Tomatoes

Ingredients

Roma tomatoes
Olive oil
Garlic
Breadcrumbs
Gorgonzola cheese

Directions

Halve the tomatoes lengthwise and scoop out the seeds. Toss in an garlic and olive oil marinade.
Toss breadcrumbs and gorgonzola, then stuff into tomatoes. Place tomatoes on parchment paper and sprinkle with more olive oil.

Bake at 375 degrees for 20 minutes. Sprinkle with parsley to serve.

Lemon Bisque

Ingredients

1 pkg. lemon gelatin (3 oz.)
1 can evaporated milk (13 oz.)
1 1/2 c. boiling water
3/4 c. sugar
1/8 tsp. salt
6 tbsp. lemon juice
Zest of one lemon
1 pkg. graham cracker crumbs
4 tbsp. butter, melted

Directions

Chill milk in refrigerator, or freeze to make crystals around edge of bowl. Dissolve gelatin in water and add sugar, salt, lemon juice and zest. Allow mixture to congeal slightly. Beat milk until stiff and then whip in gelatin mixture. Combine graham cracker crumbs with melted butter and press into a 10x13 pan. Pour gelatin mixture into the graham cracker crust. Chill.

Best served with strawberry sauce and whipped cream!