Peanut Butter Graham Squares with Dark Chocolate Drizzle

Peanut Butter Graham Squares with Dark Chocolate Drizzle (Adapted from King Arthur Flour CC) 3 ounces whole graham crackers (about 4-5 rectangles) 3/4 cup graham cracker crumbs 8 tablespoons unsalted butter, softened 1 1/4 cups confectioners' sugar 6 tablespoons peanut butter 1/2 teaspoon vanilla 1/4 teaspoon salt melted dark chocolate to drizzle Arrange whole graham crackers in the bottom of an 8x8" square baking dish. In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth. Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour. Cut into squares and drizzle with enough melted dark chocolate to make you happy! Click here to be taken to the main post

Edamame Lo Mein

Edamame Lo Mein (Adapted from Eating Well) 8 ounces whole-wheat spaghetti 2 cups frozen edamame 4 scallions, thinly sliced 1/4 cup oyster sauce 1/4 cup rice-wine vinegar 3 tablespoons soy sauce 2 teaspoons sugar 2 teaspoons toasted sesame oil 1/8 teaspoon crushed red pepper 2 tablespoons canola oil 2 medium peeled carrots, cut into matchsticks 3/4 cup roasted red bell peppers, cut into strips In a large pot of boiling salted, add spaghetti and edamame - cook about 8-10 minutes. Drain. In a small bowl, whisk together scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper. In a large skillet, heat oil over high. Add carrots - cook about 3-4 minutes, just until the carrots get slightly tender. Stir in the cooked pasta, edamame and roasted peppers. Continue to cook until the pasta is crispy in spots, 2 to 4 minutes. Mix in the sauce and toss to combine.

Pistachio Raisin Biscotti

Pistachio Raisin Biscotti (Adapted from Everyday Food) 1 1/4 cups all-purpose flour 1 cup whole wheat pastry flour 3/4 cup sugar 3/4 cup unsalted pistachios 3/4 cup golden raisins 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla extract Preheat oven to 350 In a large bowl, whisk together flours, sugar, pistachios, raisins, baking powder and salt. In a small bowl, whisk together eggs and vanilla. Add egg mixture into the flour and mix until incorporated. The dough will seem a little dry, so use your hands if necessary to finishing mixing everything together. Divide dough in half and roll each into a 12" roll. Move to a baking sheet lined with parchment paper. Gently flatten the logs to just under 1" thick. Bake 18 to 25 minutes, until pale golden and firm to the touch. Remove baking sheet and place on a wire rack - cool 20-30 minutes. Reduce oven temperature to 300 Using a serrated knife, cut each baked loaf into 1/2" thick slices. Place slices, standing up, back onto the baking sheet. Bake about 15 more minutes to dry and firm them up. Click here to be taken to the main post

Wild Rice Cakes with Bacon

Wild Rice Cakes with Bacon (Adapted from CL) 1 tablespoon butter 1 cup dry brown and wild rice blend 1 1/2 teaspoons salt 14 ounces chicken broth 1 large egg 1 large egg white 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 cup thinly sliced green onions 1/2 cup slivered almonds, toasted 2 teaspoons fresh thyme leaves 1 teaspoon fresh lemon juice 3 center-cut bacon slices, cooked and crumbled In a large saucepan, melt butter over medium-high heat until it starts to smell nutty and turns a touch brown. Add rice and cook 1 minute. Add salt and broth - bring to a boil. Cover, reduce heat and simmer about 40 minutes - until the rice is tender. Drain any remaining liquid. In a large bowl, whisk egg and egg white together. Whisk in flour and baking powder. Stir in cooked rice, green onions, almonds, thyme, lemon juice and bacon. Coat a large skillet with cooking spray and place over medium to medium-high heat. Portion out about 3 (or as many as you can fit) 1/4 cup mounds of the rice mixture into the pan. Using a flat spatula, genlty flatten each mound into a circle. Cook until crisp on each side, 2-4 minutes per side. Repeat with the remaining rice mixture.

Indian Chickpea Rice Casserole

Indian Chickpea Rice Casserole (Adapted from Veg Times) 2 teaspoons canola oil 2 tablespoons mustard seeds 1 teaspoon cumin seeds 3/4 cup chopped red onion 1 tablespoon minced fresh ginger 2 1/4 cups vegetable broth 1 cup brown jasmine rice 1 cup canned chickpeas 1/3 cup dried currants 1 medium carrot, peeled and shredded 1/3 cup chopped cilantro 1/3 cup coarsely chopped cashews Preheat oven to 350 In a large dutch oven, heat oil over medium. Add mustard and cumin seeds. Stir until the seeds begin to pop - 1 to 2 minutes. Remove from heat and transfer to a small bowl. Place pot back over medium and heat remaining oil. Add onion and ginger - cook, stirring often, until the onions begin to soften - about 4-6 minutes. Mix in the popped mustard and cumin seeds, broth, rice, chickpeas, currants and carrot. Firmly cover and bake until the rice is tender and the broth is absorbed, roughly 45-60 minutes. Sprinkle with cilantro and cashews before serving. Click here to be taken to the main post.

Chocolate Malt Ice Cream

Chocolate Malt Ice Cream (Adapted from Eating Well) 1 1/2 cups plain soymilk 1 cup vanilla soymilk 2/3 cup sugar 1/2 cup nonfat dry milk 1/2 cup chocolate malted-milk powder 3 1/2 ounces unsweetened chocolate, chopped 3/4 cup liquid egg whites 1 tablespoon vanilla extract 1/4 teaspoon salt Puree soymilks, sugar, dry milk, chocolate malted-milk powder and chocolate in a blender until fairly smooth. Place mixture into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat. In a large bowl, temper the egg whites by slowly whisking in the milk mixture in a slow stream. Whisk in vanilla and salt. For best results, refrigerate this mixture overnight. According to your ice cream maker directions, add the chocolate mixture and turn on. Enjoy while still semi soft or place in a bowl and put in the freezer to firm up.

Creamy Tarragon Chicken Salad

Creamy Tarragon Chicken Salad (Adapted from Eating Well) 16 ounces boneless, skinless chicken breasts 1/2 cup chicken broth 1/4 cup walnuts, chopped and toasted 1/3 cup sour cream 1/4 cup mayonnaise 1/2 tablespoon dried tarragon (use fresh if you have it!) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3/4 cup diced celery 3/4 cup halved red seedless grapes 4 split whole wheat pitas Preheat oven to 450 In a glass baking dish, place chicken breast in a single layer. Add in the broth and bake the chicken until cooked through, about 25 to 35 minutes depending on the thickness. Remove and place chicken breats on a cutting board until cool enough to handle. Shred or cut the chicken into cubes. In a medium bowl, whisk together sour cream, mayonnaise, tarragon, salt and pepper. Mix in the celery, grapes, cooked chicken breast and walnuts. Refrigerate at least 1 hour to help the flavor develop. Divide between 4 pitas to serve. Click here to be taken to the main post

Nutty Breakfast Bars

Nutty Breakfast Bars (Adapted from Mayo Clinic) 1/4 cup sliced almonds 1/4 cup chopped pecans 1/4 cup sunflower seed kernels 2 1/2 cups rolled oats 1/2 cup soy flour (full fat if possible) 1/2 cup dry milk 1/2 cup toasted wheat germ 1/2 cup dried cinnamon spiced apples, chopped 1/2 cup raisins 1/2 teaspoon salt 1/2 cup brown rice syrup 1/2 cup pure maple syrup 1/2 cup fresh ground (or natural) peanut butter 1 tablespoon olive oil 2 teaspoons vanilla extract Preheat the oven to 325 Place nuts on a baking sheet and place in the oven to toast for about 4-8 minutes - just until they turn a light golden. Remove and let cool. In a large bowl, mix together almonds, pecans, sunflower seed kernels, rolled oats, soy flour, dry milk, wheat germ, dried apples, raisins and salt. In a saucepan, mix together brown rice syrup, maple syrup, peanut butter and oil. Heat over medium-low, stirring frequently, until well combined. Remove from heat and stir in vanilla. Quickly pour the warm mixture into the dry ingredients and mix with a wooden spoon until well combined. Scoop mixture into a 9x13" pan coated with nonstick spray. Lightly coat fingers with nonstick spray, or water, and firmly pat the mixture into an even layer. Bake about 20-25 minutes, turning around halfway through, until the edges turn a rich golden brown. Remove from the oven and place on a wire rack to cool for 10 minutes. Cut into bars and continue to cool until you can easily handle them. Move to a wire rack and cool competely. Click here to be taken to the main post

Creamy Three Cheese Macaroni

Creamy Three Cheese Macaroni (Adapted from Cooks Country) 3 ounces white cheddar cheese 2 ounces fresh grated Parmesan 1/2 cup ricotta cheese 1/2 teaspoon salt 8 ounces dry macaroni 2 tablespoons butter, divided 1 1/2 tablespoons all-purpose flour 1 teaspoon powdered mustard 2 1/2 cups plain soymilk 3/4 teaspoon Frank's Red Hot 1/8 teaspoon fresh grated nutmeg 1/2 cup panko bread crumbs Place white cheddar, Parmesan, ricotta and salt in a food processor. Process until thick and creamy - about 1 minute. Scrape down the sides and process another 30 seconds. Scoop into a small bowl. Bring a large pot of water to a boil and season with salt - 2-3 teaspoons. Add pasta and cook about 7 minutes, or until tender. Drain. Preheat broiler In the same pot you cooked the pasta, melt 1 tablespoon butter. Whisk in flour and mustard until smooth. Slowly pour in the milk, Frank's Red Hot and nutmeg while whisking constantly. Bring back to a boil, reduce heat and simmer until it starts to thicken - about 4 minutes. Be sure to stir this mixture often. Remove pan from heat and drop in dollops of the cheese mixture. Whisk until melted and smooth. Stir in pasta and place back over medium-low heat. While stirring constantly, warm the mixture for 3-4 minutes. Scoop mixture into an 8x8" baking dish coated with nonstick spray. In a small bowl, melt the remaining 1 tablespoon butter. Add in panko and stir until moistened. Sprinkle panko mixture over macaroni and cheese. Place in the oven and broil until golden - 1-3 minutes. Remove and let sit for 5 minutes before serving. Click here to be taken to the main post

Spiced Zucchini Bars with Cranberries and Pecans

Spiced Zucchini Bars with Cranberries and Pecans (Adapted from One Smart Cookie) 3 tablespoons butter, softened 3/4 cup packed dark brown sugar 1 large egg 1 teaspoon vanilla 1/2 cup all-purpose flour 1/2 cup whole wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon salt 1 cup packed grated zucchini 1/2 cup dried cranberries 1/4 cup chopped pecans, toasted Preheat oven to 350 In a large bowl, beat together butter and brown sugar until creamy. Mix in egg and vanilla - beat until smooth. In a small bowl, whisk together flours, baking soda, cinnamon, allspice, and salt. Add the flour mixture along with the grated zucchini into the butter mixture. Stir just until combined and then gently fold in the dried canberries and pecans . Scoop batter into an 8x8" baking dish lightly coated with nonstick spray. Bake until the top springs back when lightly touched near the center, about 25-30 minutes. Cool completely in the pan on a wire rack. Click here to be taken to the main post

Mini Fruit and Sunflower Loaves

Mini Fruit and Sunflower Loaves (Adapted from CL) 1 cup whole wheat pastry flour 1 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking soda 1/4 teaspoon salt 2 cups vanilla yogurt 1/2 cup maple syrup 1/2 cup orange blossom honey 1/2 cup canola oil 1 teaspoon vanilla extract 1 teaspoon grated orange zest 1/3 cup chopped golden raisins 1/3 cup chopped dried cranberries 1/3 cup chopped dried cherries 1/2 cup sunflower seed kernels Preheat oven to 350 In a large bowl, whisk together flours, cornmeal, baking soda and salt. In a medium bowl, whisk together yogurt, maple syrup, honey, oil, vanilla and orange zest. Pour mixture into the dry ingredients and stir just until combined. Genlty fold in chopped dried fruit and sunflower seeds. Evenly divde batter between 4 mini loaf pans lightly coated with nonstick spray. Bake for 30-40 minutes, rotating halfway through, until a toothpick placed in center comes out with a few moist crumbs attached. Carefully remove from the pans and place on a wire rack to cool completely. Click here to be taken to the main post

Chicken with Cashews and Vegetables

Chicken with Cashews and Vegetables 1 tablespoon olive oil 16 ounces boneless/skinless chicken breasts, sliced into strips 2 garlic cloves, minced 6 tablespoons chopped cashews 1 small red bell pepper, cut into strips 1 1/4 cup snow peas 1/2 cup chicken broth 1/2 cup sour cream 2 tablespoons grainy Dijon mustard 2 tablespoons honey In a large skillet, heat oil over medium-high. Add chicken and garlic - cook for about 4 minutes. Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes. Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through. Move chicken and vegetables (keep any liquid in the pan) to a bowl and keep warm. Whisk in sour cream, Dijon and honey to the juices in the skillet and heat until warmed through. Pour sauce over chicken mixture and toss to combine. Click here to be taken to the main post

Spinach with Pine Nuts and Golden Raisins

Spinach with Pine Nuts and Golden Raisins (Adapted from CL) 1/2 cup boiling water 1/3 cup golden raisins 18 ounces baby spinach 2 tablespoons water 1 teaspoon olive oil 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon plus 2 teaspoons pine nuts, toasted In a small bowl, add boiling water and raisins - let sit for 15 minutes, drain. In a Dutch oven over medium-high heat, add spinach and 2 tablespoons water. Cook until spinach wilts, making sure to stir often. Remove spinach mixture and wipe any remaining water in the pan out with a paper towel. Place pan back on stove and heat oil over medium. Add garlic and cook 30 seconds. Mix in spinach, raisins, salt, and pepper. Cook until thoroughly heated, about 1 minute. Serve with pine nuts sprinkled on top. Click here to be taken to the main post

Cinnamon Apple Raisin Bread Pudding

Cinnamon Apple Raisin Bread Pudding (Adapted from CL) 1/2 cup golden raisins 1/2 cup chopped cinnamon spiced dried apples 2 tablespoons Calvados 3 1/2 cups vanilla soymilk 3/4 cup sugar 1 tablespoon fresh grated lemon zest 1 tablespoon butter, melted 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon grated whole nutmeg 4 large eggs 12 ounces cubed cinnamon swirl bread Preheat oven to 325 Microwave raisins, dried apple, and Calvados on high for 1 minute - cool completely. In a large bowl, whisk together soymilk, sugar, lemon zest, butter, salt, cinnamon, nutmeg and eggs. Genlty mix in cubed bread and raisin mixture. Let sit 15 minutes to allow the bread to absorb the liquid. Pour into an 8" baking dish lightly coated with nonstick spray. Bake until set in the center, about 50-60 minutes - be sure to turn around halfway through. Click here to be taken to the main post

Chicken and Corn Quesadillas

Chicken and Corn Quesadillas 4 flour tortillas 2 teaspoons olive oil 2 cooked chicken breasts, shredded or cubed 1 1/4 cups thawed corn kernels - I used the fresh ones I blanched and froze 1 to 2 jalapenos, minced (deseed them if you want them more mild) 4 ounces shredded sharp white cheddar cheese Sour cream or Salsa, if desired for toppings Heat a large skillet with 1 teaspoon olive oil over medium-high. Place one tortilla down and scatter half of the chicken, corn and jalapenos on top. Quicky place 2 ounces of shredded cheese evenly on top and then add another tortilla. When the bottom is crisp and golden, carefully flip the tortilla to brown the other side. Repeat with remaining oil, tortillas, chicken, corn, jalapenos and cheese.

Chicken Breasts with Wild Rice-and-Fig Pilaf

Chicken Breasts with Wild Rice-and-Fig Pilaf (Adapted from CL) 16 ounces chicken broth 1/4 cup water 3/4 cup dry wild rice 1 tablespoon butter 1 cup finely chopped onion 1/2 cup finely chopped celery 1 cup chopped dried black mission figs 2 ounces prosciutto, thinly sliced 3/4 teaspoon dried thyme 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 teaspoon paprika 4 boneless/skinless chicken breasts In a medium saucepan, mix water and broth - bring to a boil. Stir in wild rice - cover, reduce heat and simmer until rice is tender. This might take about 45 - 60 minutes. Drain any leftover liquid. Preheat grill In a large skillet, melt butter over medium-high heat. Stir in onion and celery - cook until tender, about 5 minutes. Mix in cooked rice, figs, prosciutto, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper and paprika. Remove from heat and cover to keep warm. Season the chicken breasts with the remaining salt and pepper. Grill chicken breasts until thoroughly cooked. Portion out the rice pilaf and serve each with a chicken breast.

Tempeh Coconut Curry

Tempeh Coconut Curry (Adapted from Cooking Light) Rice ingredients 1 1/2 cups dry brown jasmine rice 1/3 cup chopped fresh cilantro For the curry 1 tablespoon canola oil 2 cups finely chopped onion 1 teaspoon salt, divided 2 teaspoons tamarind pulp 1 tablespoon fresh minced ginger 3 garlic cloves, minced 1 1/2 teaspoons ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 1 small cinnamon stick 16 ounces cubed peeled sweet potatoes 1 cup water 1 can (14 ounces) light coconut milk 8 ounces organic tempeh, cut into 3/4" cubes 1 tablespoon fresh lime juice 2 teaspoons soy sauce Cook rice according to the package directions. Using brown rice will take 40-50 minutes, so start the rice ahead of time. Mix in cilantro. In a large skillet, heat oil over medium-high heat. Stir in onion and 1/2 teaspoon salt. Cook until onion is tender, about 2-4 minutes. Mix in tamarind, making sure to break it up and cook for 2 more minutes. Add ginger, garlic, coriander, turmeric, red pepper and cinnamon. Continue cooking for 2 minutes, making sure to stir frequently. Add remaining 1/2 teaspoon salt, sweet potatoes, water, milk, and tempeh. Bring to a boil, cover, reduce heat and let simmer for 15 minutes or until the potatoes are tender. Take off the cover, then stir in juice and soy sauce. Simmer until slightly thickened, 3 to 5 minutes. Remove and discard cinnamon stick. Serve the curry with the cooked rice. Click here to be taken to the main post

Chipotle-Bacon Cornbread

Chipotle-Bacon Cornbread (Adapted from CL) 1 cup all-purpose flour 3/4 cup yellow cornmeal 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon baking soda 1 1/3 cups buttermilk 2 tablespoons butter, melted 1 1/2 tablespoons chopped chipotle chiles in adobo sauce 1 large egg, lightly beaten 4 center-cut bacon slices, cooked and crumbled Preheat oven to 425 In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cumin and baking soda. In a medium bowl, whisk toether buttermilk, butter, chiles, and egg. Add wet mixture into flour mixture and stir just until combined. Gently fold in bacon. Scoop batter into an 8" baking dish coated with nonstick spray. Bake 18 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Cool 10 minutes in pan on a wire rack before cutting. Click here to be taken to the main post

Mini Brownie Cappuccino Bites

Mini Brownie Cappuccino Bites 12 tablespoons butter 3/4 cup dutch-proccess cocoa 1 1/2 cups granulated sugar 1 tablespoon espresso powder 2 teaspoons vanilla 4 large eggs 1 cup all purpose flour 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup mini M&Ms or mini chocolate chips Preheat oven to 325 In a medium saucepan, add butter and cocoa powder - melt slowly (be sure to stir frequently) over low heat. When smooth, set aside and cool slightly. In a medium bowl, whisk together sugar and espresso powder. Whisk into the melted butter and cocoa. Whisk in eggs and vanilla. In a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Stir into the wet mixture just until combined. If desired, fold in M&Ms or chocolate chips - I opted to place them on top but you can mix them in. Portion out into 36 mini muffin cups lightly coated with nonstick spray. Bake for 8-12 minutes - when you test for doneness with a toothpick, you want it to be still a little wet in the center of each cup. Remove and let cool completely in the pan. Click here to be taken to the main post

Santa Fe Chicken

Santa Fe Chicken (Adapted from Rosie Daley) 3 limes, juiced 1/4 cup soy sauce 1 1/2 teaspoons olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin seed 1 1/2 teaspoons ground coriander 6 cloves garlic, minced 1 1/2 teaspoons honey 2 boneless/skinless chicken breasts 1/4 cup white wine 3 tablespoons chopped cilantro leaves In a medium bowl, whisk together lime juice, soy sauce, oil, chili powder, cumin seeds, coriander, garlic and honey. Pour mixture into an 8" baking dish and place the chicken breasts in. Cover and refrigerate for one hour. Preheat the broiler Uncover and pour in the white wine. Place in the oven and broil for about 8 to 10 minutes, basting it with the juices to keep it moist. Remove and let cool about 5 minutes. Move chicken to a cutting board and slice. Serve with a drizzle of the pan juices. Click here to be taken to the main post

Zesty Broccoli Casserole

Zesty Broccoli Casserole (Adapted from CL) 30 ounces frozen broccoli florets, thawed 1 1/2 cups plain soymilk 2 1/2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 ounces shredded sharp white cheddar cheese 4 ounces laughing cow wedges, softened 1/2 cup sour cream 1/2 cup plain yogurt 3/4 cup chopped onion 8 ounce can water chestnuts, rinsed, drained, and sliced 3/4 cup panko 1 tablespoon butter, melted Preheat oven to 375 Lightly coat an 11x7" baking dish with cooking spray. Place the thawed broccoli on the bottom in an even layer. In a large saucepan, whisk together soymilk, flour, salt, and pepper. Bring to a boil over medium-high. Cook until thick, about 1 minute. Remove from heat and stir in cheddar and cream cheese. Mix in sour cream, yogurt, onion, and water chestnuts. Spoon mixture evenly over the broccoli. In a small bowl, toss together panko and melted butter. Scatter breadcrumbs over the cheese mixture. Bake 25 minutes or until golden and bubbly. Click here to be taken to the main post

Potato-Gorgonzola Gratin

Potato-Gorgonzola Gratin (Adapted from CL) 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 1 teaspoon chopped fresh thyme 2 1/2 cups plain soymilk 3 ounces crumbled Gorgonzola 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 pounds russet potatoes, cut into 1/8" thick slices 2 ounces fresh grated Parmigiano-Reggiano cheese Preheat oven to 375 In a small saucepan, melt butter over medium-high. Stir in flour with a whisk and cook for about 2 minutes. Mix in the thyme. Slowly mix in the soymilk, whisking constantly, and continue cooking until it starts to thicken - about 3 minutes. Stir in the Gorgonzola. Stir until the cheese completely melts in. Season with salt and pepper, remove from heat. In a 13x9" baking dish lightly coated with nonstick spray, line the bottom with 1/4 of the sliced potatoes. Pour about 3/4 cup sauce over potatoes. Repeat layers twice. Place the remaining potato slices on top. Scatter grated Parmigiano-Reggiano on top. Cover and bake for 30 minutes. Uncover and continue baking for 40 minutes or until potatoes are tender. Remove and let sit 10 minutes before serving. Click here to be taken to the main post

Cornmeal-Carrot Skillet Cakes

Cornmeal Carrot Skillet Cakes (Adapted from Veg Times) 3/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1/2 teaspoon mustard powder 1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup grated peeled carrots 3 green onions, thinly sliced 3 ounces shredded sharp cheddar cheese 1 egg, lightly beaten 1/2 cup plain soymilk 1 tablespoon canola oil, divided To do these in batches, preheat the oven to 200 and set a baking sheet lined with parchment inside to keep them warm. In a medium bowl, whisk together flour, cornmeal, mustard, salt and baking powder. Add carrots, green onions, cheese, egg and milk - mix until thoroughly combined. Heat 1/2 tablespoon oil in a large skillet over medium. Fill the skillet with tablespoonfuls of the batter and gently spread each into a 3" circle. Cook until golden on each side, about 2-3 minutes per. Move them to the baking sheet in the oven to keep warm. Heat the remaining oil and repeat with remaining batter. Click here to be taken to the main post

Honey-Chipotle Baked Beans

Honey-Chipotle Baked Beans (Adapted from CL) 1 teaspoon olive oil 1/2 cup minced shallots 1 tablespoon ground cumin 3 garlic cloves, minced 1/2 cup tomato puree 1 tablespoon canola oil 1/4 cup honey 1/4 cup cider vinegar 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 2 chipotle chiles in adobo sauce, minced 56 ounces canned baked beans Preheat oven to 300 In a large skillet, add 1 teaspoon olive oil and heat over medium-high. Add shallots and cook until they begin to turn a light brown. Add cumin and garlic - cook for an additional minute. Stir in tomato puree and canola oil. Cook for 2 minutes or until thick - mix in honey, vinegar, molasses, Worcestershire, salt and chiles. Reduce heat and simmer for about 10 minutes - be sure to stir often. In a 2 quart baking dish, mix together beans and the above mixture. Bake until thick and bubbly, about 60-70 minutes. Click here to be taken to the main post

Broccoli, Cranberry, and Apple Slaw

Broccoli, Cranberry, and Apple Slaw (Adapted from CL) 5 cups broccoli slaw 1/2 cup dried cranberries 1/3 cup rice vinegar 1/3 cup sugar 2 tablespoons white wine vinegar 2 teaspoons olive oil 3/4 teaspoon salt 1/2 teaspoon coarse cracked black pepper 2 1/4 cups thinly sliced tart apples 1/4 cup chopped pecans, toasted In a large bowl, toss together broccoli slaw and cranberries. In a small bowl, whisk together rice vinegar, sugar, white wine vinegar, olive oil, salt and pepper. Drizzle over broccoli mixture and toss gently to coat. Cover and chill 2 hours. Mix in apple slices. Scatter the top with the toasted pecans. Click here to be taken to the main post

Garlic and Potato Soup

Garlic and Potato Soup (Adapted from Vegetarian Times) 1 1/2 tablespoons olive oil 1 cup diced onion 4 cups water 4 cups vegetable broth 32 ounces russet potatoes, cut into cubes 7 large peeled garlic cloves Salt and pepper to taste In a large saucepan, heat oil over medium. Add onion, and cook 10 minutes, stirring often, until they cook down and are golden. Stir in water, broth, potatoes and garlic. Bring to a boil, cover, reduce heat and simmer 20 minutes or until the potatoes are very tender. Using an immersion blender, puree until most of the big chunks of potatoes are blended, but leave some medium sized bits behind. If you don't have a stick blender, process them in 1 cup batches in a blender. Return soup to the pot if you used a blender, season with salt and pepper and simmer a couple of minutes until fully heated through. Click here to be taken to the main post

Braised Carrots

Braised Carrots (Adapted from EW) 1 tablespoon extra-virgin olive oil 16 ounces carrots, peeled, trimmed and cut into thick sticks 6 cloves garlic, smashed and peeled 2 fresh tomatoes, cored and coarsely chopped 1/4 cup chopped fresh mint 3 slices lemon, seeds removed, plus juice from rest of lemon 1 tablespoon sugar 3/4 teaspoon salt 1/2 teaspoon fennel seeds 1/4 teaspoon ground cumin In a heavy skillet, place oil and carrots inside and heat over high. Cook, stirring often, until the carrots brown - about 10 minutes. Mix in garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin. Continue cooking until very bubbly. Reduce heat to low, cover and cook for 20 minutes. Stir the carrots once again to turn them all around. Cover again and cook until the carrots are very soft, about 20 minutes more. Add the saved lemon juice and season with fresh ground pepper to taste. Serve warm or cold. Click here to be taken to the main post