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.
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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.