Artichoke-Parmesan-Sourdough Dressing

Ingredients

• 1 tablespoon butter
• 2 onions (3/4 lb. total), chopped
• 1 cup chopped celery
• 2 tablespoons minced garlic
• About 2 cups vegetable broth
• 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
• 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
• 1 cup freshly grated parmesan cheese
• 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
• Salt and freshly ground black pepper
• 1 large egg

Preparation

1. In a 12-in. frying pan over high heat, cook butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Dal With Winter Vegetables

From The Farm to Table Cookbook, by Ivy Manning

Put 1 and 1/2 cup red lentils into a pot with 6 cups of water, 1 bay leaf, 1 cinnamon stick, 1 tsp. turmeric, and 2 tsp. of salt. Bring to a boil, then simmer over low heat for 25 minutes, or until the lentils are a muted amber color and the mixture is the consistency of a thick porridge.

Add:

2 cups 1" cauliflower florets

2 large carrots, peeled and roughly chopped

1 cup roughly chopped cabbage

2 cups Yukon gold potatoes, cut into 2" chunks

Simmer until potatoes are tender, about 30 minutes.

Meanwhile, heat 3 T. olive oil in a large saute pan. Add 1 tsp. mustard seed, cover, and cook until the seeds pop, about 30 seconds. Reduce heat and add 1 tsp. cumin, 2 T. peeled, minced ginger, 2 T. minced garlic, 1 small serrano chile, finely chopped, and 2 cups minced onion. Saute until the onions begin to brown. Stir the mixture into the soup pot, season with salt and pepper, and serve in soup bowls, topped with chopped cilantro.

Joanne's Protein Muffins

These muffins are amazingly good for having no grain & no sugar....

- 1 cup cooked squash, pumpkin or sweet potato
- 4 eggs
- 2 cups almond flour (meal)
- 1 cup mashed ripe banana
- 1 cup chopped walnuts
- 2 T. olive oil
- 14 - 1/2 tsp. salt
- 2 tsp. baking powder

Prepare 12 muffin tins (unbleached muffin papers work well), preheat oven to 350 degrees. Beat the eggs until creamy. With mixer going, add bananas, almond flour, squash, oil, baking powder, and salt. Add walnuts at the very end. Fill muffin tins to the very top. Bake for 25 minutes. Cool on wire rack for 5 minutes, then remove from tin. These are best warm - just reheat individual muffins in the microwave.

Creamy Onion and Fontina Soup

1 Tsb olive oil
2 Tbs butter
5 cups thinly sliced onions
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. nutmeg
1/8 tsp. black pepper
rounded 1/3 cup flour
2.5 cups milk warmed slightly in micro
2.5 cups water
1/4 cup dry white wine
2 tsp dijon mustard
2 cups grated fontina cheese
dash of nutmeg and fresh parsley for topping

Warm oil and melt butter in soup pot. Add onions and salt and saute, uncovered, on medium high heat for about 10 minutes, stirring often, until the onions are translucent. Add the thyme, nutmeg, and pepper and continue to saute until onions are lightly browned about 10 minutes.

Lower heat and while stirring constantly, gradually add the flour to make a thick roux the consistency of paste. Gently cook for 1 minute, stirring constantly. Add one cup of milk and stir well to make a smooth thick sauce. Whisk in the remaining milk and the water, and increase heat to medium. Stir until smooth and beginning to thicken, about 5 minutes.

Add the wine, mustard, and grated cheese. Cover and cook on low heat for 5 minutes, until the cheese has melted and soup is hot.

Top each serving with a dash of nutmeg and parsley.

Serves 4 to 6 people.

From Moosewood Restaurant Daily Special cookbook

Coconut rice with edamame and sweet potatoes

1 tsp oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 Tbs minced fresh ginger
10-ounce bag shelled edamame
1-1/4 cups jasmine rice
15 ounce can coconut milk
1-1/2 Tbs lime juice
1 tsp salt
1 cup water
1 tsp grated lime zest
1/2 cup chopped peanuts

In a large saucepan with a lid, heat the oil over medium low. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. Top with peanuts.

Tim's b-day rice pudding cake

4.5 cups whole milk
1 cup arborio rice
pinch of salt
1 cup sugar

2 Tbs dry breadcrumbs
1/2 cup chopped blanched slivered almonds
1/4 cup chopped candied orange peel
2 tsp grated lemon peel
1/4 tsp almond extract
4 large eggs

Bring milk to boil in large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is desolved and mixture is thick and creamy, stirring frequently, about 30 minutes. And 1/2 cup sigar and stir 2 minutes. Remove from heat and cool to lukewarm, about 30 minutes.

Preheat oven to 325 F. Butter 10 inch diameter springfoam pan with 2.5" tall sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yokes and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.

Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. It can be prepared 1 day ahead- cover and refrigerate, bring to room temperature before serving.

Run small knife around cake to loosen, release pan sides from cake and put it on a platter. Sift powdered sugar on top.

Yum!

Minestrone Soup from Alice Waters

Minestrone means "big soup" in Italian = a soup of many vegetables.

Prepare:
-1 cup dried cannellini or borlotti beans (I use little white beans)
If using canned beans use 2-3 cups. Reserve the cooking liquid or canned liquid.

Heat in a large heavy-bottomed pot over medium heat:
-1/4 cup olive oil

Add:
-1 large onion, finely chopped
-2 carrots, peeled and finely chopped
Cook for 15 minutes. Add:
-4 garlic cloves
-5 thyme sprigs (I used some fresh rosemary...1 tsp. dried thyme would work, too)
-1 bay leaf
-2 tsp. salt
Cook for 5 minutes longer. Add, and bring to a boil:
-3 cups water
When boiling, add:
-1 leek, diced
-1/2 lb. green beans, cut into 1/2-inch lengths
Cook for 5 minutes, then add:
-2 medium zucchini, cut into small dice
-2 medium tomatoes, peeled, seeded, and chopped, or 1 medium-sized can diced tomatoes
Cook for 15 minutes. Taste for salt and adjust as necessary.
Add the cooked/canned beans, along with
-1 cup bean cooking liquid, or liquid from canned beans and enough water to make 1 cup
-2 cups spinach leaves, coarsely chopped (about 1 lb.)
Cook for 5 minutes. If the soup is too thick, add more bean cooking liquid or water. Remove the bay leaf.

Serve in bowls. each garnished with 2 tsp. olive oil and grated Parmesan cheese.

Fall Minestrone variation:
Add 2 finely chopped celery stalks to the onions and carrots. Instead of thyme, add sage and rosemary with the garlic. Omit the green beans, zucchini, tomatoes and spinach, and use instead 1 bunch kale, stemmed, washed and chopped, 1 small can tomatoes, drained and chopped, and 1/2 butternut squash, peeled and cut into 1/4 inch cubes (about 2 cups). Cook the tomatoes and kale with the onions for 5 minutes, add water and cook for 15 minutes. Add the squash and continue cooking until tender, about 10-15 minutes, before adding the cooked beans.

Salsa Verde

Salsa Verde

Combine in a small bowl:
1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil

Duncan's Skillet Gnocchi with Chard & White Beans

6 servings:
- 1 T. plus 1 tsp. olive oil
- 1 16 ounce pkg. gnocchi (or fresh...)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water or vegetable broth
- 6 cups chopped chard leaves or spinach (about 1 small bunch)
- 1 15 ounce can diced tomatoes with Italian seasonings
- 1 15 ounce can white beans, rinsed
- 1/4 tsp. freshly ground pepper
- 1/2 cup shredded part-skim mozzarella or fresh mozzarella
- 1/4 cup finely shredded Parmesan cheese

Heat 1 T. oil in a large skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 tsp. oil and onion to the pan and cook, stirring, over medium heat for two minutes. Stir in garlic and water. Cover and cook until onion is soft, 4-6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1-2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the ghocchi and sprinkle with cheeses. Cover and cook until cheese melts and sauce is bubbling, about 3 minutes.

Best Banana Bread

You can substitute chocolate chips for the coconut....
Makes one 9" loaf

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup coconut (or semi-sweet chocolate chips)
  
• 3/4 cup walnuts, toasted, chopped
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 3 large bananas)
  
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.

Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes (Check frequently, don't overbake) Turn out onto rack and cool.

Squash/Carrot Soup with Crispy Kale

Serves 6-8

Kale Chips:
1 bunch kale, wash, patted dry, stems removed, leaves chopped into large pieces
5-7 T. olive oil, divided
Kosher salt

Soup:
1 small yellow onion, diced
3 large garlic cloves, smashed and minced
_ t. dried thyme or 3 sprigs fresh thyme, stems discarded, leave minced
2 bay leaves
1 Granny Smith apple, peeled, cored, diced
Dash salt and pepper
2 pounds butternut squash, peeled, seeded and chopped (or use small sugar pumpkin)
1 lb. carrots, cleaned and chopped
4 c. chicken broth
1 -2 c. water
1 T. apple cider vinegar

1. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.

2. Place chopped kale on prepared cookie sheet. Drizzle with 2 to 3 T. olive oil and lightly sprinkle with kosher salt. Gently toss kale so that it’s evenly coated with oil and salt and then spread it over the cookie sheet. Bake in preheated oven for 10 min. Toss and bake for an additional 5-8 min. or until slightly golden and crispy. Keep an eye on it; kale can overcook quickly once it becomes crispy. Remove from oven and set aside.

3. Place 3 T. olive oil in a stockpot over medium heat. Add onions and sauté until translucent, about 5-8 min. Add garlic and sauté for approx. 2 min. Add thyme, bay leaves, diced apple, salt and pepper and sauté 2-3 min. Add squash and carrots and continue to sauté another 2 min. Stir in chicken broth and 1 _ c. water. Reduce heat to a low simmer and let cook 25-30 min. or until carrots and squash are tender.

4. Remove soup from heat. Remove bay leaves. Puree soup with a hand-held blender. If soup is too thick, thin to desired consistency. Add apple cider vinegar. Check season and adjust salt and vinegar to taste. Reheat if necessary. Serve soup hot, topped with crispy kale.

Chinese spicy noodles

A little bit hot, this is adapted from Pasta and Co.'s best-selling Chinese Vermicelli. You can find hot chili oil and sesame oil in the Asian section of the grocery store.

-1/4 cup sesame oil
-1/4 cup soy sauce
-2 T. sugar
-2 T. hot chili oil
-2 T. balsamic vinegar
-1 and 1/8 lb. whole wheat spaghetti noodles
-1 cup almonds, toasted and chopped
-1 cup green onions, thinly sliced on the diagonal

Whisk the first five ingredients together in a large bowl.
Cook the noodles until barely tender (undercook by a couple of minutes), drain, rinse with cold water and drain again. Toss with the dressing, using your hands to completely coat the noodles in the dressing. Stir in almonds and green onions. Serve at room temperature.

To make a complete meal:
Serve with a stir-fry of julienned carrots, slivered sweet onion, pea pods, minced ginger and 2 cloves garlic, minced.

Lemon, Almond, and Olive Oil Sponge Cake

This cake is delicious served with raspberry sauce or fresh berries.

Be sure and beat the eggs as long or longer than called for, as this is what causes the cake to rise (no baking powder).

Preheat oven to 325 degrees. Oil a 9" springform pan.

Assemble all the ingredients ahead to add while beating the eggs:

5 large eggs
3/4 cup sugar
1/4 cup extra-virgin olive oil
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. fine sea salt
grated zest of one lemon
1/4 cup freshly squeezed lemon jice
1 cup all purpose flour
confectioner's sugar for garnish

In a deep bowl, beat the eggs at high speed until pale and thick, about 3 minutes. Add the sugar and continue beating until the mixture triples in size and is pale, thick and foamy, at least two more minutes. Continue beating, and add the olive oil, almond and vanilla extracts, salt, lemon zest and lemon juice. Sift the flour over the mixture and fold in gently with a wide spatula.

Pour into prepared pan, and bake for 50 - 60 minutes until the cake is golden, springy and shrinks away from the sides of the pan. Let cool on rack, and in 10 minutes run a knife around the sides, then remove the sides of the springform pan. Sift confectioners sugar over the top and serve cut into thin wedges.

Raspberry Sauce:
4 cups fresh raspberries
1 T. confenctioner's sugar
2 T. freshly squeezed lemon juice

In a blender, combine the berries, sugar and lemon juice and blend. Strain the sauce through a fine mesh sieve set over a large bowl to remove the seeds. Transfer to a container and seal tightly. The sauce can be refrigerated for 2-3 days or frozen for six months.

WHIDBEY BLACKBERRY CRISP

Berry mixture:
1/2 cup sugar
1/4 cup flour
1 quart Blackberries
1 teaspoon grated lemon peel
2 tablespoons blackberry brandy

Topping:
3/4 cup flour
1/4 teaspoon salt
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut in pieces

Directions:

Heat oven to 350F. Butter an 8" square glass baking dish; set aside.

Combine the sugar and flour. Add berries and lemon zest and toss gently to evenly coat. Place in prepared baking dish. Sprinkle with the liqueur and set aside.

For topping, sift the flour and salt together. Add all remaining ingredients and blend with fingers until crumbly and well mixed. Sprinkle in an even layer over fruit. Bake until crisp is golden brown and fruit is bubbly, about 35 minutes. Let stand 15 minutes. Serve warm.

Can also use black raspberries or a combination of blackberries and/or black raspberries with raspberries.

HERBED RIGATONI & CHEEESE

Serves 6
This Northern Italian pasta dish has 30% less butter and cheese than typical mac-a-cheese, plus it's livened up with fresh basil and sun dried tomatoes:

12 ounces rigatoni or penne
2 T. butter
1/3 cup finely chopped sweet onion
2 T. flour
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups low-fat milk
6 ounces sharp cheddar, cubed
1/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes in oil, drained and dried between paper towels

Cook the pasta and drain. Melt butter in a large skillet or saucepan, saute the onions, then blend in flour, salt and pepper. Stir until golden, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring until thickened and bubbly, about 2 minutes. Add the cheese, stir until melted. Temove from heat and add teh pasta, basil and tomatoes. Transfer to a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes.

Tim's Triathlon Rice Salad with Lime Dressing

Serves 4-6

Cook 1 and 1/2 cups of brown rice or a mix of wild and brown rice in salted water, about 45 minutes. Drain, rise with cold water, and shake off excess moisture.

Whisk together for the dressing:
3 T. olive oil
3 T. rice vinegar
3 T. fresh lime juice
2 teaspoon Asian sesame oil
1 teaspoon garlic minced
1/2 tsp. salt
1/4 tsp. pepper

Blanch for a few minutes in boiling water, cool under running water, then drain:
1 cup green beans cut into one inch pieces
1 cup thinly sliced carrots
1 cup frozen corn

Chop:
3 T. cilantro
3 green onions (white and green parts)

Stir all ingredients together, and just before serving add 1 cup unsalted dry peanuts

Serve warm or at room temperature

Pasta with Greens & Tomatoes

Healthy, quick and delicious - from Moosewood's "Simple Suppers"

12 ounces whole wheat pasta (I used those wide whole grain noodles from Trader Joe's)
1 medium head of curly endive or escarole (about 12 ounces)
5 garlic cloves, minced or pressed
2 T. olive oil
1/4 tsp. salt
a bunch of cherry tomatoes or 3 large tomatoes, diced, or a 28 oz. can diced tomatoes
1/4 tsp. dried oregano
1/4 tsp dried romeary or 1/2 tsp. fresh rosemary, minced (I used more, at least a teaspoon)
grated parmesan cheese
chopped black olives

- Bring a large pot of water to boil for the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.
- When the water boils, add the pasta and cook until al dente. While it cooks, heat the oil in a large skillet over medium heat, and add the garlic, cooking until it sizzles. Add the greens, sprinkle with salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano and rosemary: cover and simmer until the pasta is done.
-Drain the pasta when it's done, toss with olive oil, and serve topped with the sauce, grated cheese and a few chopped olives.

Orange-Almond Polenta Cake

From Moosewood's "Simple Suppers": You make it in a blender!
This not-too-sweet cake is perfect for brunch or dessert, served with berries or sliced peaches.

1/3 cup cornmeal
2/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 and 1/2 cup almonds
3/4 cup sugar
1 orange
1/2 cup vegetable oil
2 eggs
powdered sugar for dusting the top of the cake

Preheat oven to 350 degrees. Lightly oil and flour a 9-inch round pan.

- Stir or sift together the cornmeal, flour, baking powder and salt in a bowl.
- In a blender, whirl the almonds and sugar until the almonds are finely ground. Add to the flour mixture.
- Grate the orange peel and juice the orange for about 1/3 cup juice. Add the orange juice, zest, oil, eggs and 1/3 cup water to the blender and whirl for 15 seconds. Add teh dry ingredients and blend until well mixed, using a spatula to scrape down the sides.
- Pour the batter into prepared pan and bake for 35-40 minutes until lightly browned and a toothpick inserted in the center of the cake comes out clean. Don't overbake....it should be moist.
- Cool on a rack for 10 minutes, then dust with powdered sugar.
Note: If you don't have an orange, just use 1/3 cup orange juice.
-

Zucchini Buttermilk Bread

This is a moist casserole bread, which makes a meal served with a big green salad:

1/2 cup butter, melted
1 cup buttermilk
1/4 cup minced sweet onion
1 cup grated zucchini
2 eggs
1/2 cup grated Parmesan cheese
3 cups flour
2 T. sugar
3 tsp. baking powder
3/4 tsp. salt
1 tsp. dill weed

- Stir together the melted butter, buttermilk, onion, zucchini and eggs

- Set aside 2 T. of the grated Parmesan

- Combine remaining ingredients and stir into egg mixture

- Turn into greased, floured, 9 -inch pie plate

- Sprinkle the top of the bread with the reserved cheese and bake at 350 degrees for 55 minutes or until pick inserted into the center comes out dry. Don't overbake. Serve warm

Edamame Salad with Roasted Garlic Vinaigrette

This high-protein salad serves 4-6

Vinaigrette:
-one head garlic, with a half inch cut off top to reveal the cloves
-2 T. extra virgin olive oil (I'm partial to the Spanish olive oil from Trader Joe's)
-3 T. red wine vinegar
-3/4 tsp. coarse salt
-1/4 tsp. red-pepper flakes
-freshly ground pepper to taste

Salad:
-4 cups shelled edamame
-2 cups frozen corn kernels
-1 medium cucumber, quartered lengthwise and thinly sliced
-1/2 red onion, thinly sliced
-2 T. chopped fresh parsley
-4 ounces feta cheese, crumbled
-3/4 cup walnuts, toasted and chopped

To make the vinaigrette:
-Heat oven to 350 degrees. Drizzle garlic with a teaspoon of olive oil, wrap in parchment and then in foil, and bake until soft, about a half hour. Squeeze garlic out and mash with a fork until smooth.

-Whisk one tablespoon of the mashed garlic with the rest of the dressing ingredients.

To make the salad:
-Cook frozen edamame for 4 minutes in boiling water, drain, and spray with cold water to cool them. Cook the frozen corn for 1 minute in boiling water, drain and spray with cold water.

-Mix the beans and corn with cucumber, onion, parsley, feta, and walnuts. Toss in the vinaigrette. Refrigerate. Best served at room temperature, or slightly chilled.

Rose Bakery Ricotta Cheesecake

This Italian via France version of cheesecake is smooth and creamy but not as rich as American cakes. It's from "Breakfast, Lunch, Tea, Rose Bakery" (Phaidon Press).

Butter a 10" springform pan and line it with parchment paper.
Preheat oven to 350 degrees

Crust:
Crush 7 ounces (one and a half packets - there are 3 packets per box) graham crackers with a rolling pin or in a blender, and mix in 1/4 - 1/3 cup butter until moist. Add a pinch of ginger or cinnamon. Pat into the base of the tin, pressing down evenly.

Filling:
3 and 1/2 cups ricotta cheese
Scant 1 cup of cream cheese
2/3 cup superfine sugar
grated zest and juice of two lemns
1 tsp. vanilla
pinch of ground cinnamon
5 eggs
1 egg yolk
scant 1 cup half-and-half
1 T. all purpose flour

Mix all the ingredients for the filling together in the order listed. Make sure there are no lumps. It helps to use an electric mixer.

Pour into prepared tin over the graham cracker crust and bake for 45 - 50 minutes, or until just set. The top shold be pale and just beginning to puff up - you don't want it to turn golden.

Remove from the oven and cool the cheesecake in the pan before taking it out

Pasta with Garden Greens

Joan Caine’s Whole Wheat Pasta with Greens, Herbs and Goat Cheese.:
Serves 4

10-12 oz whole wheat linguine or spaghetti
4-5 cups finely chopped chard leaves, spinach, arugula
2-3 T. minced herbs (mint, dill, chervil, tarragon, chives)
3-4 T. Good quality extra virgin olive oil
4 oz goat cheese, crumbled (I like to use Port Madison plain Chevre)
Sea salt and freshly ground pepper

Mix together the chard and other chopped tender leaves, herbs and olive oil. Let sit while you prepare the pasta. Once the pasta is al dente, drain briefly and immediately toss with the greens, herbs and olive oil. Add the crumbled cheese and toss gently, season with salt and pepper. Serve with additional olive oil.

Green Easter Lasagna

Adapted from "A Platter of Figs" by David Tanis

Filling: Buy two big bags, 2 lbs. total, of pre-washed greens - spinach, chard, kale and rapini is a good mix. Chop the greens more finely, then heat 3 T. olive oil in a deep saucepan, add 4 minced garlic cloves, and sizzle it without browning. Add 1 tsp. red pepper flakes, then the greens. Stir and let them wilt down for a minute (you'll probably need to do this in a couple of batches). Season with salt and pepper, and stir again. Then put the wilted greens in a colander to drain, then squeeze them to get out any excess moisture.

Ricotta: Put 1 lb. fresh ricotta in a bowl, add grated zest of 1/2 lemon, salt and pepper and stir well.

Onion: Slice 2 sweet onions into thin rings, and saute until soft and lightly browned

Bechamel sauce: Melt 4 T. butter in a heavy-bottomed saucepan over medium flame. Stir in 1/4 cup flour, cook, stirring for a minute without letting it brown. Whisk in 5 cups whole milk, a cup at a time, letting the sauce thicken a bit after each addition. When all the milk is in, add a bay leaf, a tsp. of thyme, salt and pepper, and let it simmer gently on low for 10 minutes. Add 1/2 tsp nutmeg.

Parmesan cheese: 2 cups grated parmesan

To put it all together:
Butter a 9 x 12 baking dish. You'll need eight large, fresh, spinach lasagna noodles (or whatever kind). For the first layer, lay noodles side by side in the bottom of the buttered dish. Arrange a quarter of the cooked greens over the pasta. Add 1/4 of the onions. Dot with 1/4 of the ricotta. Spoon 1/2 cup bechamel sauce over the ricotta, and sprinkle with a handful of grated parmesan. Repeat the process to make 3 more layers. Finish with 2 or 3 sheets of pasta on top, coat with the remaining bechamel, and sprinkle with the remaining parmesan.

Refrigerate for several hours or overnight to mingle the flavors. Bring the lasagna to room temperature, then bake for 30 minutes or slightly more, UNCOVERED, until bubbling and browned on top. Let rest 10 minutes before serving.

Pear and Walnut Salad

From Jeanne - and she suggests cutting pears in thicker slices:

3 pears, peeled and thinly sliced
1 TB olive oil
l/2 tsp kosher salt
l/2 c walnuts, finely chopped and toasted
8-10 c shredded romaine lettuce
2 oz Gruyere cheese, cut into small chunks

Dressing
l/4 c balsamic vinegar
1 shallot, diced finely
1/4 olive oil
1 TB dijon mustard

Oven at 425 d. Toss pear slices with olive oil and salt. Spread in even layer on baking sheet. Roast 7 minutes. Turn over and roast another 5-7 minutes, until soft. Remove. Cool. combine lettuce, slices, walnuts, cheese and pears w/dressing (or place pears on top).

Tortilla Soup

This vegan recipe is hearty, spicy, and delicious. Don't be put off by the number of ingredients; it isn't difficult to make and SO worth the time...

Salsa:
Whisk together 1 T. olive oil, 1 T. fresh lime juice, 2 tsps. minced fresh jalapeno chile, 2 minced cloves of garlic, and 1/4 tsp. sugar. Then gently stir in 1 avocado, pitted and cut into small dice, 1/4 cup frozen corn kernels, thawed, 2 T. minced red onion, 2 T minced fresh cilantro, salt and pepper to taste. Set aside

Soup:
In big pot, warm 1 T. olive oil, then add one coarsely chopped onion, 1 coarsely chopped red or yellow bell pepper, one stalk celery chopped, and 4 cloves minced garlic. Stir and cook for 10 minutes. Add 1/2 tsp. cumin and stir well.

Add 3 cups vegetable stock (or half stock and half water), one 15 oz. can chopped tomatoes, one 15 oz can black beans, drained, 1/2 tp. black pepper, and a pinch of red pepper flakes. Bring to a boil, reduce heat, cover the pot and simmer for 20 minutes. Stir in 2 T. minced cilantro and salt to taste

Top each bowl of soup with corn chips and a mound of salsa. You can add some grated cheddar cheese if you like, but it's not needed for protein or taste.

Spinach Panini

Spinach and Red Pepper Panini

As if spinach weren’t enough, the roasted red peppers in these delicious panini add another set of nutrients: the carotenoids found in red vegetables and fruits, as well as vitamins C, A and B6. Use a whole grain bread.

Serves four (use one bag of spinach for 2 sandwiches)

12 ounces (2 bags) baby spinach

3 tablespoons olive oil

2 garlic cloves, minced

Salt, preferably kosher salt, and freshly ground pepper

1 large or 2 smaller roasted sweet red peppers, sliced

1/4 pound mozzarella, grated

8 slices whole grain country bread

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the spinach. Toss together to coat with oil, and season to taste with salt and pepper. Remove from the heat.

3. Preheat a panini grill. Top four of the bread slices with the spinach, and top the spinach with strips of roasted pepper, then with cheese. Top with the remaining bread, and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for five minutes, until the cheese has melted and the bread is toasty. Slice in half, and serve hot.

Advance preparation: You can prepare the spinach through step 2 several hours or even a day ahead of assembling the panini.

Cauliflower Marranca

Adapted from the Moosewood Cookbook

Cook one cup brown rice, stir in one tsp. of salt and 2 T. butter (makes about 3 cups cooked rice)

Saute one large chopped onion in olive oil until soft.

Add one large head cauliflower, separated into florets. Saute with the juice of one lemon, 3 cloves crushed garlic, one tsp. dried basil, salt and pepper.

Stir together sauteed cauliflower/onion, brown rice, and two-and-a-half cups of grated sharp cheddar cheese. Pour into buttered casserole dish, and bake, covered for a half hour at 350 degrees.

Good additions include fresh basil or a few tablespoons of pesto

Moroccan Carrots with Cumin and Lemon

Cut the leafy tops off one or two bunches of organic baby carrots, and scrub well.

Steam for 7 - 10 minutes, or bake in olive oil at 400 for 25-30 minutes, until tender

Sauce:
Mix together 3 T. lemon juice, 2 tsp. olive oil, 1 crushed garlic clove, 1/2 tsp. ground cumin,
1/2 tsp. sweet paprika, 1/2 tsp. sugar, and 1/2 tsp salt.

When the carrots are done, drizzle sauce over them, rolling them in sauce to make sure they're thoroughly coated.

Cream of Tomato Soup

Adapted from the Barefoot Contessa Back to Basics Cookbook

Heat 3 T. olive oil in a large, heavy saucepan. Add 2 red onions, chopped, 2 unpeeled carrots, chopped, and 2 stalks of celery, chopped. Saute for 10 minutes.

Add 3 cloves minced garlic and saute another minute

You can use either fresh or canned tomatoes. Add 5 large fresh tomatoes, chopped, or two 14 1/2 oz. cans of chopped tomatoes, 3 cups vegetable broth, 2 tsp. sugar, 1 T. salt, 2 tsp. pepper (a little less if you like less heat), 1 T. tomato paste.

Bring to a boil, turn down heat and simmer uncovered for 30-40 minutes. Remove from heat and let cool a bit, then stir in 1/4 cup cream or milk.

Transfer to the blender in a couple of batches, swirl until fairly smooth, then return to the pan and reheat.

Serve topped with a generous swirl of basil and a handful of crunchy croutons.

Grandmother Hathaway's Angel Gingerbread

My mother made this pale, light-textured gingerbread at least once a week when I was growing up. It's quick, easy, and delicious served with ice cream, whip cream or frozen yogurt.

Combine 1/2 cup golden(light) molasses, 1/4 cup melted butter, 1/4 cup sugar, and one beaten egg. Beat well.

Add 1 and 1/4 cup sifted flour, 1/4 tsp. salt, 1 tsp. soda, 1/2 tsp. each cinnamon and ginger.

When well mixed, add 1/2 cup boiling water and beat well.

Bake in greased 8" square pan at 350 degrees for 25-30 minutes. Best served right out of the oven.