Spinach Salad with a Hot Blackberry Walnut Dressing

 photo: pauladeen.com

Spinach Salad with a Hot Blackberry Walnut Dressing

original recipe: http://www.pauladeen.com/recipes/recipe_view/spinach_salad_with_a_hot_blackberry_walnut_dressing/

Ingredients:

• 1 lb Baby Spinach Leaves, washed and fully dried
• 1/2 red onion, very thinly sliced
• 2 eggs, hard boiled and sliced
• 6 slices bacon, cooked and crumbled, reserve fat
• 1/2 cup Paula Deen Collection Blackberry Walnut Dressing
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh raspberries for garnish
• 1/4 cup fresh blackberries for garnish

Instructions:

In a large bowl, gently toss spinach, onion and egg together. Keep refriigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Paula Deen Collection Blackberry Walnut dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. Serve immediately.

Broccoli Cauliflower Casserole

photo: www.mccormick.com

Broccoli Cauliflower Casserole



Ingredients:

• 1/2 cup plain dry bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
• 1 package (16 ounces) frozen broccoli florets, thawed
• 1 package (16 ounces) frozen cauliflower florets, thawed
• 2 tablespoons butter
• 1 large onion, chopped (1 cup)
• 2 tablespoons flour
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1/4 cups milk
• 4 ounces (1/2 package) cream cheese, cubed

Instructions:

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

original recipe: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx

Broccoli, Grape, and Pasta Salad

photo: www.myrecipes.com

Broccoli, Grape, and Pasta Salad


Ingredients:

• 1 cup chopped pecans
• 1/2 (16-oz.) package farfalle (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled

Instructions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


original recipe: http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad-50400000115388/

Parmesan Spinach Cakes

photo: http://www.eatingwell.com

Healthy Spinach Recipe - Parmesan Spinach Cakes

original recipe: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html


4 servings, 2 spinach cakes each
Active Time: 15 minutes
Total Time: 40 minutes

 Ingredients:

• 12 ounces fresh spinach, (see Note)
• 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
• 1/2 cup finely shredded Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions:

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired. 

Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

NUTRITION
Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.

Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Vegetable Spring Rolls

Vegetable Spring Rolls


Ingredients:

Broccoli and Cheese Baked

 photo: http://www.momswhothink.com

Broccoli and Cheese Baked

original recipe: http://www.momswhothink.com/dinner-recipes/broccoli-cheese-bake.html

Ingredients:

• 5 boxes frozen chopped broccoli
• 1 pound Velveeta cheese
• Salt, black pepper, garlic powder (all to taste)
• 3/4 cup (1 1/2 sticks) butter
• 1 sleeve Ritz crackers

Instructions:

1. Cook broccoli.

2. Melt 1 stick butter and Velveeta cheese (careful not to burn). Season broccoli. Add cheese mixture.

3. Crumble crackers and mix throughout, saving some for the top. Dot casserole with remaining butter.

4. Bake 20−25 minutes at 350 degrees F.

Rice and Vegetable Cake

 photo: http://www.exclusivelyfood.com.au

Rice and Vegetable Cake

original recipe: http://www.exclusivelyfood.com.au/2007/07/rice-and-vegie-cakes-recipe.html

Ingredients:

• 150g (2/3 cup) rice
• 140g (1 cup, lightly packed) grated zucchini
• 20g (1 tablespoon) butter
• 90g (1/2 cup) finely chopped onion
• 1 small red chilli, seeds removed and finely chopped
• 4 medium cloves garlic, peeled and crushed
• 90g (1/2 cup, very firmly packed) grated carrot
• 40g (1 cup, lightly packed) finely chopped baby spinach leaves
• 1 tablespoon finely chopped parsley
• Salt and pepper
• 2 large eggs (we use eggs with a minimum weight of 59g)
• 44g (1/2 cup) grated parmesan cheese
• 36g tasty cheddar cheese, cut into six equal pieces
• 3 cherry tomatoes, halved (or 6 small slices of tomato)
• Sweet chilli sauce, to serve

Instructions:

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.

Boil rice according to directions on packet. Drain cooked rice and set aside.

Squeeze excess moisture from grated zucchini (we do this over the kitchen sink).

Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.

Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.

Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.

Top each vegie cake with a piece of cheese and a piece of tomato.

Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce.

Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out.

White House Salad for “The Biggest Loser"

 photo credit: http://www.ivillage.com

White House Salad for “The Biggest Loser"

original recipe: http://www.ivillage.com/white-house-salad-biggest-loser/3-r-319466#axzz2CBqR9Thh 

Ingredients:

• 1 head of fresh lettuce         
• 1/3 cup olive oil (for dressing)
• 1 cucumber         
• 4 tbsp lemon juice (for dressing)
• 2 fresh in-season tomatoes         
• 1 tsp honey (for dressing)
• 1/4 red onion         
• salt and pepper, to taste
• 1 bunch fresh basil

Instructions:

1. For the salad: wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.
2. In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.
3. For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
4. Add the dressing to the salad, toss and serve immediately.

Asparagus Gruyere Tart

 photo credit: http://www.marthastewart.com

Asparagus Gruyere Tart

original recipe: http://www.marthastewart.com/318340/asparagus-gruyere-tart

Ingredients:

• Flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper

Instructions:

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Note :

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Avocado with Warm Bacon Cilantro Dressing

photo credit: http://www.livingeventfully.com

Avocado with Warm Bacon Cilantro Dressing

original recipe: http://www.livingeventfully.com/2011/04/avocado-with-warm-bacon-cilantro.html

Ingredients:

• 1/3 pound sliced bacon (about 4 slices)
• 2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges
• 3 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped cilantro

Instructions:

1. Cook bacon in a skillet over medium-low heat until crisp.
2. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 tbsp. bacon fat back into your skillet.
3. Divide the sliced avocado wedges among 4 plates.
4. Heat bacon fat over medium heat. Add garlic, 1/4 cup water, lime juice, and sugar and simmer for 1 minute, stirring.
5. Season with salt and pepper. Stir in cilantro.
6. Crumble the bacon in to the skillet.
7. Stir until combined.
8. Spoon over avocado wedges and serve immediately.
9. Lick your plate.

Broccoli Cheddar Twice-Baked Potatoes

 photo credit: http://catesworldkitchen.com

Broccoli Cheddar Twice-Baked Potatoes

original recipe: http://catesworldkitchen.com/2009/07/broccoli-cheddar-twice-baked-potatoes/

Ingredients:

• 4 medium-sized baking potatoes
• 1 cup finely chopped broccoli florets
• 1/2 cup (loosely packed) shredded cheddar cheese
• 2-4 tbsp milk (or more, as needed)
• salt and pepper to taste

Instructions:

1. Heat the oven to 400 F.
2. Bake the potatoes for about 50-60 minutes, or until soft.
3. Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
4. Put the skins on a baking sheet.
5. Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, and add salt and pepper to taste
6. Scoop the filling into the potato skins and bake for 15 to 20 minutes.

Creamy Spinach Enchiladas

 photo credit: David Prince - http://www.realsimple.com

Creamy Spinach Enchiladas

original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-enchiladas-00100000072583/index.html

Ingredients:

• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed
• 6 ounces Cheddar, grated (1 1/2 cups)
• 2 4.5-ounce cans chopped green chilies
• 1 cup heavy cream
• kosher salt and black pepper
• 8 6-inch corn tortillas, warmed
• 1/4 small red cabbage, thinly sliced (about 4 cups)
• 2 scallions, thinly sliced
• 1/4 cup pepitas (roasted hulled pumpkin seeds)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

Instructions:

Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.

Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

Eggplant, Pumpkin & Tofu in Garlic Sauce

 photo credit: http://freshcatering.blogspot.com

Eggplant, Pumpkin & Tofu in Garlic Sauce

original recipe: http://freshcatering.blogspot.com

Ingredients:

• 2 medium Japanese eggplants
• 1 small Japanese pumpkin
• 1 small red bell pepper
• 1 medium onion
• 1 small thai bird chile
• ½ cup tofu (optional)
• 5 cloves garlic, slivered
• 6 tablespoons vegetable oil
• ½ teaspoon cornstarch
• water
• 2 teaspoons fish sauce (optional)
• 1 teaspoon soy sauce
• 1 tablespoon sugar
• 1 ½ cups vegetable stock (mushroom is best)
• 1 small handful Thai basil

Instructions:

Chop all of the vegetables into large dice. Mince the chile, add to the veg and set aside.

In a small bowl combine the cornstarch with some cold water (a tablespoon or so) to create a slurry.

Heat the oil in a large pot. Add the garlic and cook until just fragrant, about 30 seconds. Add the fish sauce, soy sauce, minced chile and sugar. Add the vegetables and the veg stock.

Cover and cook for 10 minutes or until the pumpkin is soft. Remove the lid and let simmer another 5 minutes to reduce slightly. Add the slurry, stir to combine. Reduce the heat and add the basil.

Serve with rice.

Makes enough for four

---------------

Japanese pumpkins are also called Kabocha It is dense and sweet and has a texture more like a potato than pumkin

Mushroom Lasagna

 photo credit:Photo: Johnny Autry; Styling: Mary Clayton Carl
http://www.myrecipes.com

Mushroom Lasagna

original recipe: http://www.myrecipes.com/recipe/mushroom-lasagna-50400000118580/

Ingredients:

• 1 cup boiling water
• 1 ounce dried porcini mushrooms
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• 1 1/4 cups chopped shallots (about 4)
• 1 (8-ounce) package presliced cremini mushrooms
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/2 cup white wine
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh chives, divided
• 3 cups 2% reduced-fat milk, divided
• 1 1/10 ounces all-purpose flour (about 1/4 cup)
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Instructions:

1. Preheat oven to 350°.

2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Grilled Vegetable Lasagna

 photo credit: http://www.myrecipes.com

Grilled Vegetable Lasagna

original recipe: http://www.myrecipes.com/recipe/grilled-vegetable-lasagna-10000001041905/

Ingredients:

• 3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
• 3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
• Cooking spray
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 red bell peppers, quartered and seeded
• 1 (15-ounce) container fat-free ricotta cheese
• 1 large egg
• 3/4 cup grated Asiago cheese, divided
• 1/4 cup minced fresh basil
• 1/4 cup minced fresh parsley
• 9 lasagna noodles, divided
• 1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup commercial pesto (such as Alessi)

Instructions:

Preheat grill.

Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.

Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips. Add bell peppers to eggplant mixture.

Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

Cook the lasagna noodles according to package directions, omitting the salt and the fat.

Preheat oven to 375°.

Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.

Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.

Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.

Bake at 375° for 1 hour. Let stand 15 minutes before serving.

Lowfat Eggplant Parmesan

 photo credit: http://recipes.sparkpeople.com

Lowfat Eggplant Parmesan

original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=133524

Ingredients:

• 1 large eggplant peeled and sliced into 1/2inch rounds
• 1 egg, beaten with 1/4 cup water
• 1/2c bread crumbs
• 1/2c parm cheese
• 1 tbl garlic powder
• 1 cup tomato sauce
• 1/2c mozzarella cheese, part skim

Instructions:

1.Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).

Lightly rinse eggplant of salt and pat dry.

2.Preheat oven to 450. Mix together breadcrumbs, parmesan cheese and garlic powder in a shallow bowl.

3. Place eggplant in egg-water wash, then in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.

4.Bake for 15-20 min, turning halfway or until browned and crispy.

5.Then either layer eggplant and sauce in a baking dish or put a spoonful of sauce on each round, top with cheese and bake until melted.

Number of Servings: 4

Recipe submitted by SparkPeople user JFALGIATANO.

Easy Zucchini Parmesan

 photo credit : http://recipes.sparkpeople.com

Easy Zucchini Parmesan

original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2718

 Ingredients:

• Zucchini, 1 cup, sliced
• Parmesan Cheese, grated, 1 tbsp
• I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
• Non-stick cooking spray

Directions:

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Mushroom Turnovers with Sour Cream

 photo credit: http://www.marthastewart.com

Mushroom Turnovers with Sour Cream

original recipe: http://www.marthastewart.com/337819/mushroom-turnovers-with-sour-cream

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
• Coarse salt and ground pepper
• 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
• 1/2 cup reduced-fat sour cream, for serving

Instructions:

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.

On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.

Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

Vegetable Enchiladas

 photo credit: http://www.marthastewart.com

Vegetable Enchiladas

original recipe: http://www.marthastewart.com/351778/vegetable-enchiladas

Ingredients:

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup tomato paste
• 1 can (14 1/2 ounces) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese (12 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 box (10 ounces) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas (6-inch)

Instructions:

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Falafel ( Vegetarian Patties )

photo credit: http://www.marthastewart.com

Falafel ( Vegetarian Patties )

original recipe: http://www.marthastewart.com/349175/falafel

Ingredients:

• 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
• 2 garlic cloves, smashed
• 1 small yellow onion, cut into 1-inch pieces
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• Juice of 1 lemon
• 1 egg, lightly beaten
• 3 tablespoons sesame seeds, toasted
• 1/2 cup safflower or canola oil

For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Instructions:

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.

Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.

Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.

Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.

Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.