Spicy Snow Peas

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes.

Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute.

Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.


--Adapted from Cooking Light

Zucchini Au Gratin

Very tasty. It's rather soupy though, so it needs to stand and thicken up before serving.

2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.

Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.

Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.






--Adapted from Rachel Ray

Sweet Potato and Brie Flatbread

4 pieces Naan or other premade flatbread
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced



Heat oven to 425° F.

In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.




--Adapted from Real Simple

Crispy Noodle Salad with Sweet and Sour Dressing

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size (such as chow mein)
2 tablespoons sweet plum sauce (hoisin) or duck sauce
2 tablespoons rice wine vinegar
1/3 cup light oil, peanut, canola or vegetable oil
Salt and pepper


In a bowl, combine greens, bean sprouts, carrot, scallions, red bell pepper and half of the fried noodles.

Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.




--Adapted from Rachel Ray

Roasted Potatoes with Paprika Butter

3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper


Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender.

Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.




--Adapted from Rachel Ray

Harvest Sweet Potato Pecan Pie Tarts

I made this in ramekins, rather than the phyllo cups. It was great.


1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)


Preheat oven to 350°.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.



--Adapted from Cooking Light magazine

Parmesan Zucchini Fries

Don't cut them too thin, or they simply shrivel up. You might also want to take a spoon and scoop out the seeds and inner membranes. The firm flesh fries seem to work better.

3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute( or 2 eggs)
Cooking spray


Preheat oven to 400°.

Cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.



--Adapted from Cooking light magazine

Zaatar Straws

Zaatar:
3 tablespoons sumac
1 tablespoon dried thyme
1 tablespoon roasted sesame seeds
1 tablespoons dried marjoram
1 tablespoons dried oregano
1 teaspoon coarse salt

Combine all ingredients in a small food processor or coffee grinder. Pulse to combine.


Straws:
About 1/2 cup flour for rolling pastry
1/2 pound chilled puff pastry
About 2 tbsp. extra-virgin olive oil
3 to 4 tbsp. zaatar
Egg wash (1 egg whisked with 2 tbsp. water)


1. Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.

2. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.

3. With a sharp knife or pizza wheel, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.

4. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool.



-- Adapted from Cooking Light magazine

Creamy Dill Slaw

4 green onions, sliced
1 (8-ounce) container sour cream
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package coleslaw mix
1 (10-ounce) package finely shredded cabbage


Stir together first 8 ingredients in a large bowl until mixture is blended; stir in coleslaw mix and cabbage. Cover and chill 8 hours. Garnish, if desired.



--Adapted from Southern Living magazine

Artichoke-Potato Salad

1 can chopped artichokes
3/4 pound small red potatoes
1/2 cup frozen green peas, thawed
1/4 cup mayo
1 tablespoon chopped fresh or 1 teaspoon dried dill
3 tablespoons fresh lemon juice
2 tablespoons whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced



Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Add potatoes and peas to chopped artichoke in bowl.

Combine mayo and remaining ingredients in a small bowl, and stir well with a whisk. Pour over the artichoke mixture, and toss well. Cover and chill.



--Adapted from Cooking Light magazine

Vermont Baked Beans

These had a mild flavor that needs a strong accompaniment. Would be good for potlucks.

1 pound dried navy beans (about 2 cups)
Cooking spray
1 tablespoon onion powder
1/2 cup diced salt pork or bacon (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco)


1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand overnight. Drain beans.

2. Preheat oven to 325°.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 5 minutes. Add beans, onion powder, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.





--Adapted from Cooking Light magazine

Wild Rice Salad with Pumpkin Vinaigrette

This would be a great recipe for Thanksgiving leftovers. We added fresh baby spinach, and served it warm for a great main dish.

1/2 cup chopped pecans
1 (6-oz.) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
1 cup finely chopped celery
3/4 cup chopped green onions
1/4 cup canned pumpkin
1/4 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup olive oil



1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Prepare rice according to package directions; let cool to room temperature (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.





--Adapted from Southern Living magazine

Roasted Vegetables with Tangy Butter Sauce

Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
8 green onions, white parts only
1/8 teaspoon salt
8 ounces haricots verts, trimmed

Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter



To prepare vegetables:

Combine carrots and potatoes in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts and green onions with cooking spray. Add haricots verts and green onions to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.

To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve alongside vegetables.




--Adapted from Cooking Light magazine

Asparagus with Ginger

1 1/2 pounds fresh asparagus, trimmed
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sesame oil


Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.



--Adapted from Southern Living

Salty Rosemary Oven Fries

2 large baking potatoes
2 tablespoons olive oil
1 tsp garlic powder
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
Vegetable cooking spray


Cut each potato lengthwise into 10 to 12 wedges. The wedges should be large enough to sit upright, skin side down. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

Bake at 450° for 35 to 40 minutes or until golden brown.




--Adapted from Southern Living magazine

Braised Carrots with Orange and Capers

2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley



1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.

2. Add celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.

3. Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.

4. Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.





--Adapted from Cooking Light magazine

Pickled Mushrooms

2 pounds mushrooms (2-in. caps)
1 1/2 cups white wine vinegar
1 dried bay leaf
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons dill seed
2 teaspoons salt
2 cloves garlic, crushed


1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.



--Adapted from Cooking Light magazine

Strawberry-Orange Salad

3/4 cup sugar
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges


1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.

2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).

3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.

4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.



--Adapted from Cooking Light magazine

Lemon Rice

1 garlic clove
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind

1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.

2. Remove and discard garlic; stir in lemon rind using a fork.




--Adapted from Cooking Light magazine

Orzo Salad

3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced


Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.



--Adapted from Cooking Light magazine