chapter 3

meatless mains

Can food be filling and flavorful without meat? Kale yes! Beans, lentils, and cheese pack in the protein while mushrooms, broccoli, and gorgeous greens work their magic on your tongue and in your body. From pot pies and lasagnas to enchiladas and savory bread puddings, it’s high time your favorite farmers’ market finds became the stars of the show.

Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

Bitterness be gone! Slice eggplant, sprinkle with salt, and place it on layers of paper towels for 10 minutes to rid it of excess moisture and bitterness.

HANDS-ON: 1 HR., 10 MIN. ✦ TOTAL: 2 HR., 35 MIN.

2 (26-oz.) jars tomato, garlic, and onion pasta sauce

¹/₄ cup chopped fresh basil

¹/₂ tsp. dried crushed red pepper

¹/₂ cup whipping cream

1 cup grated Parmesan cheese

1 large eggplant (about 1¹/₂ lb.)

¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

3 large eggs, lightly beaten

1 cup all-purpose flour

6 Tbsp. olive oil

6 lasagna noodles, cooked and drained

1 (15-oz.) container low-fat ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

Garnish: fresh basil leaves

1.Preheat oven to 350°. Cook first 3 ingredients in a 3¹/₂-qt. saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.

2.Peel eggplant, and cut crosswise into ¹/₄-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking off excess.

3.Cook eggplant, in batches, in 1¹/₂ Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.

4.Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese on eggplant; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.

5.Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving. (Serves 8 to 10)

NOTE: We tested with Classico Organic Tomato, Herbs & Spices Pasta Sauce.

Eggplant Parmesan with Feta

This take on traditional eggplant Parm is roasted rather than fried, and it replaces creamy mozzerella with tangier cottage and feta cheeses.

HANDS-ON: 50 MIN. ✦ TOTAL: 1 HR., 46 MIN.

¹/₂ small eggplant

³/₄ tsp. table salt, divided

1 tsp. freshly ground black pepper, divided

1 cup Italian breadcrumbs

¹/₂ cup grated Parmesan cheese, divided

3 large eggs, lightly beaten

Vegetable cooking spray

1 medium onion, chopped

2 garlic cloves, minced

1 (28-oz.) can crushed tomatoes

1 tsp. sugar

1 tsp. dried basil

¹/₂ tsp. dried oregano

1 (16-oz.) container 1% low-fat cottage cheese

¹/₂ cup crumbled feta cheese

1.Preheat oven to 375°. Cut eggplant crosswise into ¹/₈-inch-thick slices. Sprinkle evenly with ¹/₂ tsp. salt and ¹/₂ tsp. pepper.

2.Combine breadcrumbs and 3 Tbsp. Parmesan cheese. Stir together eggs and 3 Tbsp. water. Dip eggplant into egg mixture; dredge in breadcrumb mixture. Coat eggplant evenly on both sides with cooking spray. Arrange slices on an oven rack coated with cooking spray; place rack inside a roasting pan.

3.Bake at 375° for 16 minutes, turning after 8 minutes. Reduce oven temperature to 350°.

4.Sauté chopped onion and garlic in a large saucepan coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add tomatoes, remaining ¹/₄ tsp. salt, remaining ¹/₂ tsp. pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until thickened.

5.Spoon 1 cup tomato mixture into an 8-inch square baking dish coated with cooking spray; arrange one-third of eggplant slices in a single layer over tomato mixture.

6.Stir together cottage cheese and feta cheese; spoon ¹/₃ cup cheese mixture over eggplant. Spoon 1 cup tomato mixture over cheese mixture. Repeat layers twice, ending with tomato mixture. Sprinkle with remaining Parmesan cheese.

7.Bake at 350° for 35 to 40 minutes or until bubbly and golden brown. (Serves 6)

serve it on the side

Olive Tapenade: In food processor, place 1 cup pimiento-stuffed green olives, ¹/₂ cup pitted kalamata olives, ¹/₄ cup chopped fresh flat-leaf parsley, 3 Tbsp. olive oil, 1 tsp. herbes de Provence, 2 tsp. fresh lemon juice, and ¹/₂ tsp. freshly ground black pepper. Process using quick on-and-off motions, just until olives are coarsely chopped. Spoon spread into serving bowl. Stir in 1 Tbsp. drained capers. Serve immediately with bakery-style bread or crackers. (Serves 13)

Fresh Vegetable Lasagna

Fresh Vegetable Lasagna

Veggie lasagna is ideal for utilizing everything from zucchini and mushrooms to red and yellow bell peppers.

HANDS-ON: 30 MIN. ✦ TOTAL: 3 HR., 14 MIN., INCLUDING SAUCE

4 medium zucchini, halved lengthwise and thinly sliced

1 (8-oz.) package sliced fresh mushrooms

2 garlic cloves, minced

Vegetable cooking spray

1 medium-size red bell pepper, chopped

1 medium-size yellow bell pepper, chopped

1 yellow onion, chopped

¹/₂ tsp. table salt

1¹/₂ cups ricotta cheese

1 large egg

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

¹/₂ cup freshly grated Parmesan cheese, divided

5 cups Basic Marinara

1 (8-oz.) package no-boil lasagna noodles

Garnish: fresh basil leaves

1.Preheat oven to 450°. Place zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray. Bake for 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2.Stir together ricotta, egg, 1¹/₂ cups shredded mozzarella cheese, and ¹/₄ cup grated Parmesan cheese.

3.Spread 1 cup Basic Marinara in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining ¹/₂ cup shredded mozzarella and ¹/₄ cup grated Parmesan.

4.Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes. (Serves 8)

Tomato-Basil Lasagna Rolls

Tomato-Basil Lasagna Rolls

Baby artichokes add taste and texture to this fun twist on layered lasagna.

HANDS-ON: 35 MIN. ✦ TOTAL: 1 HR., 35 MIN.

10 uncooked lasagna noodles

1 cup finely chopped sweet onion

2 tsp. olive oil

3 garlic cloves, minced and divided

1 (24-oz.) jar tomato-and-basil pasta sauce

1¹/₂ tsp. sugar

¹/₄ tsp. dried crushed red pepper

1 cup low-fat ricotta cheese

2 oz. ¹/₃-less-fat cream cheese, softened

1 (14-oz.) can baby artichoke hearts, drained and quartered

1 large egg white, lightly beaten

¹/₄ cup torn fresh basil

¹/₄ cup (1 oz.) freshly shredded Parmesan cheese

Toppings: fresh basil, Parmesan cheese

1.Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on lightly greased aluminum foil.

2.Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in pasta sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

3.Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread ¹/₄ cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon pasta sauce mixture over lasagna rolls.

4.Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings. (Serves 10)

NOTE: We tested with Classico Tomato & Basil pasta sauce.

dress it up

Parmesan crisps add the elegant look of lace to the top of any casserole. Preheat oven to 350º.Sprinkle about 1 Tbsp. finely shredded Parmesan cheese, forming a 2-inch round, on an aluminum-foil lined baking sheet coated with cooking spray. Repeat with 1¹/₂ cups cheese, leaving 1 inch between rounds. Bake at 350º for 8 minutes or until lightly browned. Quickly remove cheese crisps from baking sheet with a spatula. Cool on a wire rack. Store in an airtight container. (Makes 2 dozen)

Spinach-Ravioli Bake

Spinach-Ravioli Bake

Pasta meets pesto in this simple ravioli bake filled with greens galore.

HANDS-ON: 15 MIN. ✦ TOTAL: 50 MIN.

1 (6-oz.) package fresh baby spinach, thoroughly washed

¹/₃ cup refrigerated pesto sauce

1 (15-oz.) jar Alfredo sauce

¹/₄ cup vegetable broth

1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)

1 cup (4 oz.) shredded Italian six-cheese blend

1.Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2.Combine Alfredo sauce and vegetable broth. Spoon one-third of Alfredo sauce mixture (about ¹/₂ cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3.Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 more minutes or until hot and bubbly. (Serves 6 to 8)

serve it on the side

Tomato, Watermelon, and Feta Skewers with Mint and Lime: Gently toss together 2 large heirloom tomatoes (cored and cut into 1-inch pieces), 3 cups 1-inch watermelon cubes, 8 oz. feta cheese (cubed), 2¹/₂ Tbsp. fresh lime juice, 2 Tbsp. chopped fresh mint, 1 Tbsp. extra virgin olive oil, 1 tsp. kosher salt, and ¹/₂ tsp. freshly ground black pepper in a large bowl. Cover and chill 30 minutes to 1 hour. Thread 1 tomato piece, 1 watermelon cube, and 1 feta cube onto a 3-inch wooden skewer, and place in a serving bowl. Repeat with remaining skewers. Drizzle with remaining marinade, and serve immediately. (Makes about 36 skewers)

Tex-Mex Lasagna

No-cook lasagna noodles make prep for this Southwest-inspired lasagna a snap. Monterey Jack cheese gives a hint of spice, but if you crave more heat, swap out for hot habanero Jack cheese, instead.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR.

2 large eggs, lightly beaten

1 (15-oz.) container ricotta cheese

1 (10-oz.) package frozen chopped spinach, thawed and well drained

¹/₄ cup chopped fresh cilantro

¹/₂ tsp. table salt

4 cups (16 oz.) shredded Monterey Jack cheese with peppers, divided

2 (16-oz.) cans black beans, rinsed and drained

1 (2-lb., 13-oz.) jar pasta sauce

¹/₂ tsp. ground cumin

9 no-boil lasagna noodles

1.Preheat oven to 350°. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

2.Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

3.Top with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese. Repeat with 1 more layer spreading one-third bean mixture, remaining half of spinach mixture, and 1 cup Monterey Jack cheese, and 3 noodles; top with remaining bean mixture and remaining 3 noodles.

4.Bake, covered, at 350° for 1 hour; uncover and top with remaining 1 cup Monterey Jack cheese. Bake 5 more minutes or until cheese melts. (Serves 6 to 8)

Three-Cheese Pasta Bake

Three-Cheese Pasta Bake

One cheese, two cheese, three cheese, yes please! This rich, cheesy bake is ideal as a meatless main, and it also pairs perfectly with grilled chicken or steak.

HANDS-ON: 20 MIN. ✦ TOTAL: 50 MIN.

1 (16-oz.) package ziti, penne, or rigatoni

2 (10-oz.) containers refrigerated Alfredo sauce

1 (8-oz.) container sour cream

1 (15-oz.) container ricotta cheese

2 large eggs, lightly beaten

¹/₄ cup grated Parmesan cheese

¹/₄ cup chopped fresh parsley

1¹/₂ cups mozzarella cheese

Garnish: chopped fresh parsley

1.Preheat oven to 350°. Cook pasta according to package directions; drain and return to pot.

2.Stir together Alfredo sauce and sour cream; toss with pasta until evenly coated. Spoon half of pasta mixture into a lightly greased 13- x 9-inch baking dish.

3.Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

4.Bake at 350° for 30 minutes or until bubbly. (Serves 8 to 10)

NOTE: We tested with Buitoni Refrigerated Alfredo Sauce.

Green Bean Lasagna

Green Bean Lasagna

This isn’t your mom’s green bean casserole. It’s green bean lasagna, and it’s much better. So much better even your mom will be impressed. We promise.

HANDS-ON: 50 MIN. ✦ TOTAL: 2 HR., 25 MIN., INCLUDING SAUCE

2 (14.4-oz.) packages frozen French-cut green beans, thawed

12 uncooked lasagna noodles

¹/₄ cup butter, divided

2 large sweet onions, halved and sliced

8 oz. assorted fresh mushrooms, trimmed and sliced

¹/₄ cup white wine

1 (15-oz.) container ricotta cheese

5 cups (20 oz.) shredded Italian cheese blend, divided

Parmesan Cream Sauce

1¹/₂ cups crushed round buttery crackers

1 (6-oz.) container French fried onions

3 Tbsp. butter, melted

1.Preheat oven to 350°. Drain green beans; pat dry with paper towels. Cook lasagna noodles according to package directions.

2.Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until golden brown. Transfer onions to a large bowl, and wipe skillet clean.

3.Melt remaining 2 Tbsp. butter in skillet; add mushrooms, and sauté over medium-high heat 4 to 5 minutes or until tender. Add wine, and sauté 3 minutes or until liquid is absorbed. Add mushrooms and green beans to caramelized onions in bowl; toss.

4.Stir together ricotta cheese and 1 cup Italian cheese blend. Layer 1 cup Parmesan Cream Sauce, 3 noodles, half of green bean mixture, and 1 cup cheese blend in a lightly greased 15- x 10-inch baking dish. Top with 1 cup Parmesan Cream Sauce, 3 noodles, and all of ricotta cheese mixture. Top with 3 noodles, remaining green bean mixture, 1 cup cheese blend, and 1 cup Parmesan Cream Sauce. Top sauce with remaining 3 noodles, 1 cup Parmesan Cream Sauce, and 2 cups cheese blend.

5.Bake at 350° for 50 minutes or until bubbly and golden brown. Toss together crackers and next 2 ingredients. Remove lasagna from oven; sprinkle cracker mixture over top. Bake 10 more minutes. Let stand 20 minutes before serving. (Serves 8)

Parmesan Cream Sauce

HANDS-ON: 15 MIN. ✦ TOTAL: 15 MIN.

¹/₂ cup butter

¹/₃ cup all-purpose flour

4 cups milk

¹/₂ cup grated Parmesan cheese

¹/₄ tsp. table salt

¹/₄ tsp. freshly ground black pepper

Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper. (Makes 4 cups)

Black Bean ’n’ Spinach Enchiladas

Black Bean ’n’ Spinach Enchiladas

These vegetarian enchiladas get a big flavor boost—and a little heat—from super simple Spinach Madeleine.

HANDS-ON: 25 MIN. ✦ TOTAL: 1 HR., 10 MIN., INCLUDING SPINACH

2 (15-oz.) cans black beans, rinsed and drained

2 Tbsp. fresh lime juice

1 tsp. Creole seasoning

1 tsp. chili powder

¹/₂ tsp. ground cumin

¹/₂ tsp. garlic powder

¹/₂ tsp. onion powder

¹/₂ recipe Spinach Madeleine (2 cups)

1 (8-oz.) container sour cream

8 (8-inch) flour tortillas

1 (12-oz.) block Monterey Jack cheese, shredded

Garnish: fresh parsley

1.Preheat oven to 350°. Combine first 7 ingredients in a medium bowl.

2.Stir together Spinach Madeleine and sour cream until blended.

3.Spoon about ¹/₂ cup black bean mixture down center of each tortilla. Top each with ¹/₃ cup Spinach Madeleine mixture, and sprinkle with 3 Tbsp. cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.

4.Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted. (Serves 8)

Spinach Madeleine

HANDS-ON: 25 MIN. ✦ TOTAL: 1 HR.

2 (10-oz.) packages frozen chopped spinach

¹/₄ cup butter

¹/₂ tsp. minced fresh garlic

2 Tbsp. all-purpose flour

1 cup milk

1 (8-oz.) loaf pasteurized prepared cheese product, cubed

1 tsp. hot sauce

¹/₂ tsp. Creole seasoning

1.Cook spinach according to package directions; drain.

2.Meanwhile, melt butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.

3.Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately. (Serves 8)

MASTER IT the FIRST TIME

BEANS

What’s the difference between canned and dried? It’s time to spill the beans.

COOKING DRIED BEANS

1.If you use dried beans in a recipe, soak them first to reduce the cooking time and help them get tender. There are two methods of soaking: quick soaking and overnight soaking.

2.Place the beans in a large Dutch oven, and add cool water to 2 inches above the beans. For a quick soak, bring the beans to a boil, and cook for 2 minutes. Remove the pan from the heat; cover and let stand 1 hour before draining. For an overnight soak, cover the Dutch oven, let stand for 8 hours or overnight, and then drain.

3.Place the drained soaked beans back in the large Dutch oven. Add water to 2 inches above the beans, and bring to a boil; make sure the beans stay covered with the liquid the entire time they are cooking.

4.Partially cover the pan, reduce the heat, and simmer until the beans are tender. Skim the foam from the surface of the cooking liquid as needed. It’s important to cook the beans at a simmer, not a boil, since boiling can cook the beans too quickly and cause the skins to split.

5.Taste the beans to make sure they’re tender. Don’t just go by the estimated cooking times since older beans and those cooked in hard water will take longer to cook.

TIPS FOR TENDERNESS

• Soak the beans before cooking them in your recipe.

•  Do not add ingredients such as lemon juice, vinegar, tomatoes, chili sauce, ketchup, molasses or wine until after the beans have been soaked and are fully cooked. Adding acidic ingredients or ingredients that are rich in calcium too early in the cooking process can prevent the beans from becoming tender.

•  Add salt just before serving to avoid toughening bean skins.

mix it up

Get Canned: Canned beans are a convenient choice and can be substituted in recipes that call for dried, but keep in mind that the sodium is higher than dried. You can reduce the sodium by 40 percent by rinsing and draining the canned beans, but even then, you might want to decrease the amount of salt in the recipe. If you need to limit the sodium in your diet, look for no-salt-added canned beans or organic beans, which tend to be lower in sodium than regular canned beans.

Substituting canned beans for dried:

• 1 lb. dried beans (2 to 2¹/₂ cups) = 4¹/₂ to 5 cups cooked beans

• 1 cup dried beans = 2 to 2¹/₂ cups cooked beans

• 1 (15-oz.) can beans = 1³/₄ to 2 cups beans

Spanish-Style Lentils and Rice

Spanish-Style Lentils and Rice

Lentils may look small, but these mighty legumes are packed with protein and incredibly filling.

HANDS-ON: 20 MIN. ✦ TOTAL: 40 MIN.

1 cup uncooked long-grain white rice

1 cup dried lentils

1 tsp. table salt

1 medium onion, diced

1 green bell pepper, diced

¹/₂ tsp. ground cumin

¹/₂ tsp. chili powder

¹/₄ tsp. garlic powder

1 (10-oz.) can diced tomatoes with green chiles

1 cup (4 oz.) shredded sharp Cheddar cheese

1.Preheat oven to 350°. Bring 3¹/₂ cups water and first 3 ingredients to a boil in a medium saucepan; reduce heat, cover, and simmer 20 to 25 minutes or until lentils are tender.

2.Sauté onion and bell pepper in a large skillet over medium-high heat until tender. Add cumin, chili powder, and garlic powder; cook, stirring constantly, 2 minutes.

3.Stir onion mixture and tomatoes into rice mixture, and spoon into a lightly greased 13- x 9-inch baking dish.

4.Bake at 350° for 15 minutes; top evenly with shredded Cheddar cheese, and bake 5 more minutes. (Serves 6)

serve it on the side

Caesar Salad Bites: Separate 2 romaine lettuce hearts into 24 medium leaves, and arrange on a large platter. Evenly divide ²/₃ cup bottled refrigerated creamy Caesar dressing down center of each leaf. Top with ¹/₂ chopped English cucumber, 1¹/₄ cups small seasoned croutons, 1 cup sliced grape tomatoes and ¹/₄ cup coarsely chopped fresh parsley. Sprinkle with freshly ground black pepper to taste. (Serves 6 to 8)

Cheesy Broccoli-and-Rice Casserole

Cheesy Broccoli-and-Rice Casserole (pictured here)

Major makeover alert: Cremini mushrooms, panko, and fresh broccoli elevate this classic dish to the next level.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR., 5 MIN.

6 Tbsp. unsalted butter, divided

1 cup panko (Japanese breadcrumbs)

2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided

3 cups chicken broth

2 cups milk

1 bay leaf

1 fresh thyme sprig

2 cups chopped onion

¹/₂ cup diced celery

1 (8-oz.) package sliced cremini mushrooms

1 tsp. kosher salt, divided

Pinch of freshly ground black pepper

Pinch of ground red pepper

2 garlic cloves, minced

¹/₄ cup all-purpose flour

1¹/₂ cups uncooked long-grain rice

¹/₂ cup sour cream

¹/₂ cup mayonnaise

¹/₈ tsp. freshly grated nutmeg

3 cups fresh broccoli

1.Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.

2.Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep warm until ready to use.

3.Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms and ¹/₂ tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)

4.Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients.

5.Bake, covered, at 350° for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove from oven; increase oven temperature to broil.

6.Microwave broccoli, ¹/₄ cup water, and remaining ¹/₂ tsp. kosher salt in a covered microwave-safe bowl at HIGH about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture.

7.Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let stand 5 minutes before serving. (Serves 8 to 10)

Sweet Potato, Cauliflower, and Greens Casserole

Sweet Potato, Cauliflower, and Greens Casserole

Big on vitamins and flavor, this hearty main course will fill you up without weighing you down.

HANDS-ON: 55 MIN. ✦ TOTAL: 1 HR., 45 MIN.

1 head cauliflower (1¹/₂ to 2 lb.), cut into small florets

1 (8-oz.) package fresh cremini mushrooms, stemmed and halved

6 Tbsp. olive oil, divided

1 tsp. ground cumin, divided

1 tsp. kosher salt, divided

¹/₄ tsp. freshly ground black pepper, divided

3 large sweet potatoes, peeled and cut into ¹/₄-inch-thick slices

2 garlic cloves, minced

4 cups chopped fresh kale, collards, or mustard greens

2 tsp. red wine vinegar

1 (14-oz.) can butter beans, drained and rinsed (optional)

1¹/₂ cups Easy Cheese Sauce

¹/₂ cup panko (Japanese breadcrumbs)

1 Tbsp. chopped cilantro

1 tsp. extra virgin olive oil

1.Preheat oven to 475°. Toss together cauliflower, mushrooms, 2¹/₂ Tbsp. oil, ¹/₂ tsp. cumin, ¹/₂ tsp. salt, and ¹/₈ tsp. pepper in a medium bowl. Spread cauliflower mixture in a single layer in jelly-roll pan.

2.Toss together sweet potatoes, 2¹/₂ Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.

3.Bake potatoes and cauliflower mixture at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool 10 minutes.

4.Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.

5.Layer half each of sweet potatoes, cauliflower mixture, butter beans, if desired, kale, and ¹/₂ cup Easy Cheese Sauce in a lightly greased 13- x 9-inch baking dish. Repeat layers once. Top with remaining ¹/₂ cup cheese sauce. Stir together panko, chopped cilantro, and 1 tsp. olive oil, and sprinkle crumb mixture over casserole.

6.Bake at 375° for 20 to 25 minutes or until thoroughly heated and golden brown. Let stand 5 minutes before serving. (Serves 6 to 8)

Gnocchi á la Narciso

Get a jump start on next week’s dinner by freezing some extra uncooked gnocchi on a baking sheet; store it in heavy-duty zip-top plastic bags for up to 2 months. When you’re ready to cook it, just boil as directed for 5 to 6 minutes.

HANDS-ON: 45 MIN. ✦ TOTAL: 1 HR., 10 MIN.

3 large russet potatoes

Vegetable oil

2 cups all-purpose flour

2 large eggs

¹/₃ cup butter, melted

¹/₂ tsp. table salt

³/₄ tsp. freshly ground black pepper

4 cups Basic Marinara

3 cups grated Parmesan or Asiago cheese

1.Preheat oven to 400°. Scrub potatoes, and pat dry. Rub with oil, and wrap in aluminum foil.

2.Bake at 400° for 1 hour or until tender. Remove from oven, and reduce oven temperature to 350°. Peel potatoes, discarding skins; mash pulp with a fork.

3.Beat potato pulp, 2 cups flour, and next 4 ingredients at medium speed with an electric mixer until blended.

4.Turn dough out onto a well-floured surface. Divide dough into 8 equal portions, and coat each portion with flour. Knead portions with well-floured hands until smooth and elastic and no longer sticky. Roll each portion into ³/₄-inch diameter ropes; cut each rope into ³/₄-inch lengths. Place dough pieces on floured baking sheets.

5.Bring 3 qt. water to a boil over medium-high heat in a large Dutch oven. Drop gnocchi, 10 to 12 at a time, into water, and cook 3 to 4 minutes or until gnocchi rises to the top.

6.Spread 1 cup Basic Marinara in bottom of a lightly greased 13- x 9-inch baking dish; top with one-fourth of gnocchi, and sprinkle with ³/₄ cup Parmesan cheese. Repeat layers 3 times with sauce, remaining gnocchi, and cheese.

7.Bake at 350° for 20 to 30 minutes. (Serves 12 to 14)

Savory Vegetable Bread Pudding

Not all bread puddings have to be sweet. This savory option is filled with sautéed fresh veggies, garlic, and cheese, and it makes a great option for the holidays.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 10 MIN.

1 bunch Swiss chard

6 large eggs

1 cup milk

2 tsp. Dijon mustard

1¹/₄ tsp. table salt

³/₄ tsp. freshly ground black pepper

3 cups cubed ciabatta bread

1¹/₂ cups freshly grated Parmesan cheese, divided

1 (8-oz.) package sliced fresh mushrooms

1 red bell pepper, chopped

1 small onion, chopped

1 tsp. minced garlic

2 Tbsp. olive oil

1.Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.

2.Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and ³/₄ cup cheese.

3.Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining ³/₄ cup cheese.

4.Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes. (Serves 4 to 6)

mix it up

Okra-Tomato Bread Pudding: Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1¹/₂ tsp. Cajun seasoning for table salt, and green bell pepper for red bell pepper. Reduce black pepper to ¹/₂ tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley, and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sautéing 2 cups sliced okra with onion 8 to 10 minutes in Step 3. (Serves 4 to 6)

Portobello ’n’ Shiitake Mushroom Pot Pies

Portobello ’n’ Shiitake Mushroom Pot Pies

For the best flavor, choose plump shiitakes with edges that curl under, and avoid those with broken caps.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR.

1 (12-oz.) French bread baguette

3 Tbsp. butter

1 large sweet onion, sliced

¹/₄ lb. shiitake mushrooms, sliced

¹/₂ lb. portobello mushrooms, sliced

2 garlic cloves, pressed

1 (14.5-oz.) can vegetable broth

¹/₄ cup dry red wine or vegetable broth

2 Tbsp. all-purpose flour

¹/₄ tsp. freshly ground black pepper

¹/₄ cup (1 oz.) shredded Italian cheese blend

2 Tbsp. chopped fresh parsley

Garnish: fried sage leaves

1.Preheat oven to 400°. Cut baguette into 4 (1-inch-thick) slices and 8 (¹/₄-inch-thick) slices, and place on a baking sheet. Reserve remaining baguette for another use.

2.Bake at 400° for 5 minutes or until toasted. Remove bread slices from oven; reduce oven temperature to 350°.

3.Melt butter in a large skillet over medium heat; add onion, and cook, stirring often, 20 minutes or until caramel colored. Add mushrooms and garlic, and cook, stirring constantly, 3 minutes. Stir in broth and wine; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until slightly thickened.

4.Stir together ¹/₂ cup water and flour until smooth. Stir flour mixture and pepper into mushroom mixture; cook, stirring constantly, 1 minute.

5.Place 1-inch-thick baguette slices in bottoms of 4 (8-oz.) ramekins or ovenproof glass bowls. Spoon mushroom mixture evenly over bread slices in ramekins. Top each with 2 (¹/₄-inch-thick) baguette slices. Sprinkle with cheese.

6.Bake at 350° for 5 minutes or until cheese melts. Sprinkle with parsley. (Serves 4)

dress it up

Fried sage leaves make a gorgeous garnish. Rinse 20 large fresh sage leaves and lay flat on a double layer of paper towels; cover with more towels and press gently to flatten and dry leaves. Pour olive or canola oil into a shallow 1 to 1¹/₂-qt. saucepan over medium-high heat to a depth of ¹/₄ inch. When hot (oil will ripple), lower heat to medium and add sage leaves, a few at a time, in a single layer. Fry until oil stops bubbling around leaves, 10 to 15 seconds (do not let brown), then remove carefully with tongs and drain on more paper towels. Sprinkle with table salt to taste. Use immediately, or store between layers of paper towels in an airtight container at room temperature up to 1 day.

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Meatless Monday was made with this recipe in mind: an easy combination of fresh and frozen veggies.

HANDS-ON: 30 MIN. ✦ TOTAL: 5 HR., 20 MIN.

FILLING

2 cups diced peeled baking potato

1¹/₄ cups diced carrot

1 cup diced parsnip

³/₄ cup chopped celery

2 (8-oz.) packages presliced cremini mushrooms

¹/₄ tsp. table salt

¹/₂ tsp. freshly ground black pepper

2 Tbsp. olive oil, divided

2 garlic cloves, minced

Vegetable cooking spray

2¹/₂ Tbsp. all-purpose flour

1¹/₂ cups milk

³/₄ cup organic vegetable broth

2 cups frozen petite green peas

1¹/₂ Tbsp. chopped fresh thyme

1 (16-oz.) package frozen pearl onions

BISCUIT TOPPING

1²/₃ cups all-purpose flour

1¹/₂ tsp. baking powder

³/₄ tsp. baking soda

¹/₈ tsp. table salt

1 tsp. freshly ground black pepper

4¹/₂ Tbsp. unsalted butter, cut into pieces

2 oz. grated fresh Parmesan cheese

3 Tbsp. chopped fresh chives

1 cup buttermilk

1.Prepare Filling: Sauté potato and next 6 ingredients in ¹/₂ Tbsp. hot oil in large nonstick skillet over medium-high heat for 5 minutes. Add garlic; sauté 1 minute. Coat a 5-qt. electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2.Heat remaining 1¹/₂ Tbsp. olive oil in skillet over medium-high heat. Add 2¹/₂ Tbsp. flour; cook 1 minute, stirring until smooth. Whisk in milk and broth; cook over medium heat 3 minutes, stirring constantly, or until thickened and bubbly. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3¹/₂ hours or until vegetables are tender.

3.Prepare Biscuit Topping: Combine flour, baking powder, and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in cheese and chives. Add buttermilk, stirring just until dry ingredients are moistened.

4.Increase slow cooker heat to HIGH. Drop large spoonfuls of Biscuit Topping onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving. (Serves 8)

serve it on the side

Spicy Roasted Red Bell Pepper Pimiento Cheese: Stir together 1¹/₄ cups mayonnaise; ¹/₂ (12-oz.) jar roasted red bell peppers, drained and chopped; 2 tsp. finely grated onion; 2 tsp. coarse-grained mustard; and ¹/₂ tsp. ground red pepper. Stir in 2 (10-oz.) blocks sharp white Cheddar cheese, shredded, and freshly ground black pepper to taste. Serve immediately, or store in an airtight container in refrigerator up to 4 days. (Makes 4 cups)

Spring Onion Pie

Spring Onion Pie

The workhorse of so many dishes, onions step into the spotlight in this easy recipe. The accompanying Gruyère cheese adds a sweet but slightly salty flavor, without overshadowing the onion.

HANDS-ON: 20 MIN. ✦ TOTAL: 45 MIN.

10 thin spring onions

4 large eggs, lightly beaten

1 cup milk

³/₄ cup all-purpose flour

1 tsp. kosher salt

¹/₂ tsp. baking powder

¹/₄ tsp. freshly ground black pepper

2 Tbsp. butter

5 oz. Gruyère cheese, cubed

1.Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.

2.Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.

3.Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.

4.Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately. (Serves 6)

Squash Frittata

Squash Frittata

This quick-and-easy frittata will be one of your go-to favorites after a long day of work and busy school activities. It’s simple to throw together and swap out ingredients according to what’s in your fridge.

HANDS-ON: 25 MIN. ✦ TOTAL: 35 MIN.

6 large eggs, lightly beaten

2 Tbsp. heavy cream

¹/₂ tsp. kosher salt, divided

¹/₄ lb. fingerling potatoes, cut into ¹/₄-inch-thick slices

2 Tbsp. canola oil

1 Tbsp. butter

2 small zucchini, cut into ¹/₄-inch-thick slices (about 1 cup)

2 small yellow squash, cut into ¹/₄-inch-thick slices (about 1 cup)

4 Tbsp. freshly grated Parmesan cheese

Garnish: fresh basil leaves

1.Preheat oven to 350°. Whisk together eggs, cream, and ¹/₄ tsp. salt.

2.Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining ¹/₄ tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl.

3.Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini and yellow squash; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat.

4.Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.

5.Bake at 350° for 8 to 9 minutes or until center is set. Remove from oven. (Serves 6 to 8)