Creamy beet pasta

2 medium beets
1 tsp. caraway seeds
2 green onions
1 bunch chives
1 oz. walnuts
salt
2 Tbs. creme fraiche or sour cream
black pepper
2 tsp. lemon juice
4 oz. feta cheese

Cook beets, covered, in enough water to cover generously, over medium heat until tender, about 40 to 50 minutes. (I usually wrap them in foil and bake in the oven for an hour).

Peel beets, chop into cubes and puree in food processor with caraway seeds.

Clean green onions and chop finely.

Cut chives into rings.

Break walnuts into small pieces (I usually toast them in the oven for a few minutes too).

Boil water and add pasta, cook until al dente. Reserve 3-4 Tbs. of cooking water.

Heat beet puree with green onion, walnuts, creme fraiche, reserved pasta water, salt, pepper, and lemon juice on stovetop.

Drain pasta and mix into beet mixture.

Mix chives and crumbled feta cheese together. Sprinkle on top of pasta to serve.

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.

Moroccan Tagine with Cinnamon Couscous

Makes 8-10 servings

Heat 2 T. olive oil in a large, heavy pan. Add:
-4 cups small-diced onions
-1 cup small-diced red peppers
Stir and cook for three minutes.

Add:
2 T. minced garlic
2 tsp. minced fresh ginger
1 T. sugar
1 cinnamon stick
1 T. ground cumin
1 T. paprika
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 tsp. ground cardamom
1 tsp. ground coriander
2 tsp. salt
1/2 tsp. ground black pepper
Cook, stirring spices into onion mixture for a couple more minutes.

Add:
1 can (14 1/2 ounces) diced tomatoes in puree
4 cups water or vegetable stock (I always use stock)
2 cups large-diced carrots,
4 cups green beans, tipped, tailed, and cut in half.
3 cups (one pound) red potatoes, cut in quarters
2 cups large-diced parsnips
1 can (15 1/2 ounces) garbanzo beans, drained
Bring to a simmer and reduce heat to medium-low. Cover and slowly simmer for 15-20 minutes or until vegetables are tender.

In a small bowl, mix 1/4 cup fresh lemon juice with 1 and 1/2 T. cornstarch. Stir into simmering tagine. Cook for a couple more minutes. Stir in 2 T. chopped cilantro and 2 T. chopped parsley.

Serve in warmed bowls over cinnamon couscous. Top with sliced, toasted almonds and a little more chopped cilantro

Cinnamon couscous:
Makes 10 cups, serves 8-10

Place 4 cups (one box) couscous (I use whole wheat) in a 9-by-13 inch baking dish.
Stir in 2 T. olive oil, 1/2 tsp. cinnamon, 1 tsp. salt.

Bring 3 cups water to a boil and our over the couscous, stir, and immediately cover with plastic wrap. et sit for 6-8 minutes, fluff with a fork.

Greek Stew

Serves 4:
Heat one tablespoon olive oil in heavy soup pot. Stir in two cups diced onions, and one tablespoon minced garlic. Cover and cook on low, stirring occasionally, for 10 minutes until the onions are translucent.

Stir in one teaspoon dried oregano, one teaspoon salt, 2 cups chopped tomatoes (fresh or canned), four cups ( 2 pounds) cubed potatoes (I use Yukon Gold), and four cups (one pound) green beans, with the ends snapped off. Cover the pot and simmer for about 20 minutes, until the beans and potatoes are tender.

Just before serving stir in 1/4 cup chopped parsley (I skipped this), 1/4 cup freshly squeezed lemon juice, and black pepper to taste.

The last step: stir in a half cup (2 ounces) kasseri cheese, or if you prefer to use feta cheese, just sprinkle it on top of the stew rather than stirring it in.

Good served with crusty whole grain bread and a green salad.

From Moosewood Restaurant Low-Fat Favorites

Katie's Mac-A-Cheese

Two cups macaroni (or any small pasta)
Two eggs, beaten
Two cups evaporated milk
1/2 cup melted butter
1/2 tsp. cayenne
3 cups sharp cheese
1 cup breadcrumbs
1 tsp. paprika
1/4 cup parmesan

Cook pasta. Beat eggs, milk, cayenne pepper and 1/4 cup butter. Grate cheddar, stir into the mixture along with the cooked pasta.

Mix paprika, bread crumbs, parmesan and the rest of the butter.

Spread on top of pasta.

Bake 45-50 minutes at 350 degrees, uncovered.