Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian recipes for pasta, pizza, soup, and sandwiches, these simple dishes transition from stove top to table in less than an hour.

INGREDIENTS
2 - tablespoons butter
1 - cup chopped onion
3/4 - cup chopped red sweet pepper
2 - cups chopped round red potatoes
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen corn
2 - 4 ounce cans chopped green chiles
4 - cups reduced-sodium chicken broth or vegetable broth
1 1/2 - teaspoons chili powder
1/2 - teaspoon ground cumin
1 - cup half-and-half
3- tablespoons all-purpose flour
2 - cups shredded cheddar or Monterey Jack cheese (8 ounces)
2 - tablespoons snipped fresh cilantro
Chopped fresh tomato (optional)

DIRECTIONS
In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.

In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
NUTRITION FACTS (Texas Spicy Black Bean Chowder)

Per serving: 394 kcal , 22 g fat (13 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 64 mg chol. , 1019 mg sodium , 34 g carb. , 6 g fiber , 6 g sugar , 20 g pro.

Vegetarians, these steak dinners were made just for you! The next time you’re inspired to fire up the grill (or your oven), include one of these vegetable steaks. Even the meat-lovers in your life will be inspired to swap their normal steak for a cauliflower, broccoli, eggplant, or cabbage version. To make each of these entrees a little heartier, try serving with rice, quinoa, or another healthy grain.

INGREDIENTS
1 - 2 pound head cauliflower
1/4 - cup olive oil
1/2 - teaspoon salt
1/2 - teaspoon coarsely ground black pepper
1/4 - cup salted butter
1/4 - cup chopped hazelnuts
1 - tablespoon chopped fresh marjoram or oregano
1 - tablespoon lemon zest

DIRECTIONS
Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.

Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.

 Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
NUTRITION FACTS (Cauliflower Steaks with Hazelnuts & Browned Butter)

Per serving: 296 kcal , 30 g fat (10 g sat. fat , 2 g polyunsaturated fat , 16 g monounsaturated fat ), 31 mg chol. , 366 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

Meal is prepared in the slow cooker, you can toss the ingredients in before bed and still have time to sneak in a walk before breakfast.

INGREDIENTS
3/4 - cup chopped red sweet pepper
1 - small onion, halved and thinly sliced
1 - medium fresh jalapeno chile pepper, seeded and finely chopped*
2 - cloves garlic, minced
1 - teaspoon dried oregano, crushed
1 - teaspoon ground cumin
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
1 - 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
1 - 8 ounce can tomato sauce
6 - eggs
3/4 - cup crumbled feta cheese (3 oz.)
2- tablespoons snipped fresh parsley
Pita bread rounds, warmed

DIRECTIONS
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.

Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.

Top servings with cheese and parsley. Serve with pita bread.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PRESSURE COOKER DIRECTIONS
In a 6-qt. pressure cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Break one egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. As soon as pressure is reached turn cooker off and remove from heat. For both models, release pressure quickly. Open lid carefully. If desired, cover and let stand until desired egg doneness is reached. Top servings with cheese and parsley. Serve with pita bread.

NUTRITION FACTS (Butternut Squash Shakshuka)
Per serving: 315 kcal , 10 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 203 mg chol. , 917 mg sodium , 45 g carb. , 6 g fiber , 10 g sugar , 15 g pro.

These power-packed vegetarian meals (each with 15 or more grams of protein) are here to show you that meatless eating doesn't mean sacrificing essential nutrients.

INGREDIENTS
1 - 15 ounce can cannellini beans, rinsed and drained
1 1/2 - cups soft bread crumbs
1/4 - cup shredded carrot
1/4 - cup finely chopped onion
1 - egg
2 - tablespoons snipped fresh parsley
3 - tablespoons olive oil
4 - slices country Italian bread, toasted
1 - cup packed fresh baby spinach
1/4 - cup Easy Tomato Sauce (recipe below)

DIRECTIONS
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Combine remaining bread crumbs and parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
Arrange spinach and patties on bread slices. Top with Easy Tomato Sauce. Makes 4 servings.
Easy Tomato Sauce

INGREDIENTS

1 - 14 1/2 ounce can diced tomatoes, undrained
2 - tablespoons snipped fresh basil
Salt
Ground black pepper

DIRECTIONS
 Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.

NUTRITION FACTS (White Bean Burgers with Spinach)
Per serving: 353 kcal , 13 g fat (2 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 53 mg chol. , 873 mg sodium , 48 g carb. , 9 g fiber , 5 g sugar , 15 g pro.

These power-packed vegetarian meals (each with 15 or more grams of protein) are here to show you that meatless eating doesn't mean sacrificing essential nutrients.

INGREDIENTS
14 - dried lasagna noodles
2 - tablespoons olive oil, divided
1 1/2 - cups finely chopped carrots (3 medium)
2 - cups finely chopped zucchini (1 medium)
4 - cloves garlic, minced
3 - cups sliced fresh mushrooms (8 ounces)
2 - 6 ounce package prewashed baby spinach
2 - tablespoons snipped fresh basil
1 - egg, lightly beaten
1 - 15 ounce carton ricotta cheese
1/3 - cup finely shredded Parmesan cheese
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - 26 ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
2 - cups shredded Italian Fontina or mozzarella cheese (8 ounces)
Rosemary sprigs (optional)

DIRECTIONS
Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.

NUTRITION FACTS (Mile-High Meatless Lasagna Pie)
Per serving: 450 kcal , 23 g fat (12 g sat. fat , 82 mg chol. , 966 mg sodium , 37 g carb. , 6 g fiber , 26 g pro.

The workdayis busy enough without having to cook up dinner when you get home. With a little preplanning, you can stock your freezer with family dinners, easy sauces and sides, plus quick dessert toppings and breakfast options.  Your next easy meal is just a quick thaw away.

INGREDIENTS

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper

DIRECTIONS

In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.

Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.

Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.

FROM THE TEST KITCHEN
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:
If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

NUTRITION FACTS (French Soup)

Per serving: 142 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 886 mg sodium , 17 g carb. , 4 g fiber , 7 g sugar , 3 g pro.

Vegetable noodles can do anything pasta can do and veggie noodle dinner pack more nutrition into typically starch-filled dishes. Easy to make and easy to eat, spiralized veggies work well in traditional pasta dishes, casseroles, and lasagnas, where pasta noodles normally rule. Skip the box of spaghetti and grab your spiralizer or veggie peeler instead.

INGREDIENTS

1 - 3 pound spaghetti squash
1/2 - cup water
1/2 - cup orange juice
3/4 - cup dried tart cherries
2 - tablespoons butter
1/4 - cup chopped walnuts
1/4 - cup snipped fresh Italian (flat-leaf) parsley
1/2 - teaspoon salt
1/8 - teaspoon ground black pepper

DIRECTIONS

Halve squash lengthwise; discard seeds. Place one squash half, cut side down, in microwave-safe baking dish with 1/4 cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Micro-cook, covered, on high (100 percent power) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash.
Using a fork, scrape stringy squash pulp from shells into a serving bowl.

In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.

Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm. Makes 8 (about 2/3-cup) servings.
FROM THE TEST KITCHEN

Two hours ahead, micro-cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 3.
*
To bake squash in oven, preheat oven to 350 degree F. Omit water. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Continue as directed in Step 2.

TEST KITCHEN TIP:
Use a fork to remove the shredded pulp of cooked squash. The cooked squash can be cooled first; otherwise protect your hands with oven mitts.
Nutrition Facts (Jeweled Spaghetti Squash)
Per serving: 135 kcal cal., 6 g fat (2 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 8 mg chol., 190 mg sodium, 20 g carb., 1 g fiber, 8 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Thanks to layers upon layers of noodles and veggies, you'll never have to pass up protein on https://sendameal.com/pasta night again. Plus, this pasta pie still has all of our favorite lasagna ingredients, like gooey cheese and creamy ricotta.

INGREDIENTS 14 dried lasagna noodles 2 tablespoons olive oil, divided 1 1/2 cups finely chopped carrots (3 medium) 2 cups finely chopped zucchini (1 medium) 4 cloves garlic, minced 3 cups sliced fresh mushrooms (8 ounces) 2 6 ounce package prewashed baby spinach 2 tablespoons snipped fresh basil 1 egg, lightly beaten 1 15 ounce carton ricotta cheese 1/3 cup finely shredded Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 26 ounce jar tomato-and-basil pasta sauce (2-1/2 cups) 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) DIRECTIONS Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside. To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula. Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings. Nutrition Facts (Mile-High Meatless Lasagna Pie) Per serving: 450 kcal cal., 23 g fat (12 g sat. fat, 82 mg chol., 966 mg sodium, 37 g carb., 6 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Give fiber-rich garbanzo beans an overnight rosemary-garlic marinade before braising with fresh sweet corn, cherry tomatoes, carrots, and new potatoes in the slow cooker. Before serving, add spinach and zucchini for a serious showcase of summer veggies. Meals for one.

INGREDIENTS

2 - 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
2 - tablespoons snipped fresh rosemary
2 - tablespoons olive oil
1/2 - teaspoon ground black pepper
2 - cloves garlic, minced
2 - cups cherry or grape tomatoes
2 - ears fresh sweet corn, husked and cut crosswise into quarters
1 - pound small new potatoes
10 - 12 - small baby carrots, peeled
1 - medium onion, cut into 6 to 8 wedges
2 - 14 1/2 ounce cans reduced-sodium chicken broth
4 - cups packaged fresh baby spinach
8 - ounces zucchini, halved lenghwise and cut into 1/4-inch slices
2 - cups chopped cooked chicken (optional)
Shaved Parmesan cheese (optional)

DIRECTIONS

In a large resealable plastic bag combine garbanzo beans, rosemary, oil, pepper and garlic. Seal bag. Refrigerate for at least 12 hours or up to 2 days.

Place undrained marinated chickpeas in a 6-quart slow cooker. Add tomatoes, corn, potatoes, carrots, and onion. Pour broth over vegetables in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Just before serving, add spinach, zucchini, and, if desired, chicken. Stir until spinach wilts. If desired, top with shaved Parmesan cheese. Serve immediately.

Nutrition Facts (Braised Chickpeas With Mid-Summer Vegetables)
Per serving: 273 kcal cal., 8 g fat (1 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 716 mg sodium, 42 g carb., 11 g fiber, 13 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Totally New Takes on Traditional Meals
Try our modern takes on the comfort food you know and love from childhood: casseroles, skillets, sloppy joes, and souffles.

INGREDIENTS

1 1/4 - cups dry red or yellow lentils
2 - medium carrots, shredded
3/4 - cup snipped dried apricots and/or golden raisins
1 - medium onion, chopped
1 - stalk celery, chopped
1 1/2 - teaspoons garam masala or 2 tsp. Jamaican jerk seasoning
2 - cloves garlic, minced
1 - tablespoon vegetable oil
3 - eggs, lightly beaten
1 1/2 - cups cooked brown rice
3/4 - cup pecans, toasted and chopped
1/2 - cup mango chutney
1/4 - cup chopped red sweet pepper
1/4 - cup chopped peeled fresh mango
Cilantro leaves (optional)

DIRECTIONS

Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.

In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.
Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Nutrition Facts (Nutty Meatless Loaf)
Per serving: 367 kcal cal., 12 g fat 79 mg chol., 496 mg sodium, 53 g carb., 13 g fiber, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

INGREDIENTS

1/2 - cup olive oil
3 - cloves garlic, sliced
1 - 12 ounce package spaghetti, broken in half
3 - cups reduced-sodium chicken broth
1 - medium zucchini, ends trimmed
1 - medium yellow summer squash, ends trimmed
6 - sticks string cheese
4 - cups red and yellow cherry tomatoes, chopped
1 - large onion, finely chopped (1 cup)
1 - cup chopped fresh Italian flat-leaf parsley
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1/4 - cup red wine vinegar
1/2 - cup walnuts, toasted*

DIRECTIONS

Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.

In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.

FROM THE TEST KITCHEN
TOASTED WALNUTS

Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350 degrees F oven for 5 minutes until toasted; set walnuts aside.
Nutrition Facts (Summer Spaghetti Salad)

Per serving: 335 kcal cal., 19 g fat (4 g sat. fat, 4 g polyunsaturated fat, 9 g monounsatured fat), 9 mg chol., 443 mg sodium, 33 g carb., 2 g fiber, 5 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick dessert toppings and breakfast options. So what are you waiting for? Your next meal is just a quick thaw away.

Ingredients

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper

Directions
In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.

Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.

Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.

From the Test Kitchen
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:

If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts (French Garden Soup)
Per serving: 142 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 10 mg chol., 886 mg sodium, 17 g carb., 4 g fiber, 7 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Serves these at your next Thanksgiving Dinner

Ingredients

12 - 16 - small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 - teaspoon salt
1/4 - cup olive oil
3/4 - teaspoon salt
1/2 - teaspoon ground black pepper
3/4 - cup freshly grated Parmesan cheese
2 - tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions
Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.
From the Test Kitchen

MAKE-AHEAD DIRECTIONS:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

Nutrition Facts (Fried Smashed Potatoes)
Per serving: 101 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 4 mg chol., 232 mg sodium, 9 g carb., 1 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cauliflower is making a comeback! No longer is it a bland, boiled side dish. Old-school cauliflower has been reinvented as cauliflower pizza crust, cauliflower steaks, cauliflower couscous, and just darn delicious roasted cauliflower. Seem too good to be true? Try these creative cauliflower soup and see for yourself.

Ingredients

1 - large head cauliflower, cut into florets (10 cups)
1 - onion, sliced
2 - cloves garlic, halved
2 - tablespoons olive oil
2 - 14 1/2 ounce cans chicken broth
1 - cup water
1 - bay leaf
1 - teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 - cup half-and-half or light cream
1 - teaspoon salt
1/8 - teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.
In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.
Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).
Nutrition Facts (Roasted Cauliflower Soup)
Per serving: 125 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 12 mg chol., 756 mg sodium, 13 g carb., 3 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Not to be corny, but we've got serious eyes for this veggie. It's crispy, golden, and practically the emblem of summer. We'll show you how to get the most of out fresh corn and frozen corn with corn casserole, corn bread, corn salsa, and more corn recipes!

Ingredients

8 - ears fresh sweet corn with husks
1 - recipe Chile Butter (see below)
Cornflakes
Green onions, and/or lime
Directions
Preheat oven to 350 degrees F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.
Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.
From the Test Kitchen
TO GRILL

Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.

To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.

Chile Butter
Ingredients
2 - limes
1/2 - cup butter, softened
2 - teaspoons ground ancho chile pepper
1 - teaspoon ground chipotle chile pepper
4 - cloves garlic, minced
Directions
Finely shred the peel from the limes and juice the limes. In a small bowl whisk together butter, and the lime peel and juice. Stir in ancho, chipotle and garlic. Transfer butter mixture to a serving bowl.
Nutrition Facts (Oven-Roasted Chile Butter Corn)
Per serving: 146 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 17 mg chol., 85 mg sodium, 19 g carb., 2 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - cups pitted green olives
1/4 cup extra-virgin olive oil
1/4 cup fresh flat-leaf Italian parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Freshly ground black pepper
1 1/2 pounds green beans, trimmed

Directions
In a food processor combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and pulse with on/off turns until mixture is almost a paste. Season to taste with salt and pepper. Set aside for at least 30 minutes.
Meanwhile, place green beans in a steamer basket; set over boiling water. Cover and steam for 10 to 12 minutes or until just tender. Transfer to a large bowl filled with ice water; drain well.
Toss green beans with about half of the olive mixture before serving.
From the Test Kitchen
Store any remaining Green Olive Dressing in refrigerator for up to 3 days.

Nutrition Facts (Green Beans with Green Olive Dressing)
Per serving: 135 kcal cal., 11 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 297 mg sodium, 10 g carb., 3 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

A hearty vegetarian meal with full-bodied flavor doesn't have to take hours to prepare. Reduce the cooking time of this Italian-seasoned soup with packaged vegetables and canned beans.

Ingredients

1 - cup packaged peeled baby carrots, coarsely chopped
1 - small onion, chopped
3 - tablespoons olive oil
2 - 15 ounce can cannellini beans, rinsed and drained
1 - 32 ounce box reduced-sodium chicken broth
2 - teaspoons dried Italian seasoning, crushed
1 - 5 ounce package baby spinach
Freshly cracked black pepper
Cracker bread (optional)
Directions
In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.
From the Test Kitchen
FREEZING TIP

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.

Nutrition Facts (Tuscan Bean Soup)
Per serving: 254 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 919 mg sodium, 36 g carb., 12 g fiber, 7 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cracked black pepper, fresh dill, and minced garlic swirl into melted butter to drizzle over fresh asparagus spears. The simple side dish reigns supreme over other grilled asparagus recipes thanks to a final coating of Parmesan cheese.

ingredients
2    tablespoons   unsalted butter, softened
1      small onion, finely chopped
1 1/2   cups   sliced wild mushrooms
2      small carrots, sliced into 1/4-inch pieces
1      small parsnips, sliced into 1/2-inch pieces
2    cups   butternut squash, cut into 3/4-inch cubes
1    teaspoon   finely chopped rosemary
    Salt
    Freshly ground black pepper
3/4   cup   low-sodium chicken broth
2    teaspoons   all-purpose flour
3/4   cup   2 percent milk
1/3   cup   frozen baby peas
4      slices thin whole-wheat sandwich bread, crusts trimmed
4    teaspoons   freshly grated Parmesan
directions
Position a rack in the center of the oven and preheat the broiler. Melt 2 teaspoons butter in a medium skillet over medium-high heat. Add onion, mushrooms, carrots, parsnip, butternut squash and rosemary; season lightly with salt and pepper. Cover and cook, stirring occasionally, until just soft, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender and liquid is nearly evaporated, about 5 minutes.
In a small bowl, whisk flour into milk. Add to skillet. Bring to a boil and simmer until thickened, about 3 minutes. Stir in peas and season again with salt and pepper. Divide the mixture among four 1-cup ramekins.
Spread 1 teaspoon butter on one side of each slice of bread; sprinkle with Parmesan. Arrange bread, buttered side up, over vegetables. Broil 5 minutes, or until tops are golden and filling is bubbling around edges.

ingredients
1/4   cup   dried cranberries
1/4   cup   snipped dried apricots
1    head  cauliflower, cut into florets (8 cups)
2    tablespoons   butter
1    tablespoon   olive oil
1    medium  onion, halved and thinly sliced
2    cloves  garlic, minced
1    5 ounce package  fresh baby spinach, chopped
1/2   cup   roasted pistachios or toasted walnuts, chopped
1/2   teaspoon   salt
1/2   cup   sliced green onions (4)
directions
Place the cranberries and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump; drain well. Set aside.
Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of couscous.
In a very large skillet heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir for 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.
Stir in the drained cranberries and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 tablespoon butter and the green onions. Toss until butter melts. Transfer to a serving bowl.
Make Ahead Tip
To Make Ahead:
Prepare as directed through Step 3. Place in an airtight container; cover. Chill for up to 24 hours. Reheat the cauliflower mixture in an extra-large lightly oiled skillet. Continue as directed. Or prepare the recipe as directed through Step 5. Cover and let stand at room temperature for up to 4 hours.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 139, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 7, pro. (g) 4, vit. A (IU) 1417.3, vit. C (mg) 55.61, Thiamin (mg) 0.11, Riboflavin (mg) 0.09, Niacin (mg) 0.77, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 100.54, Cobalamin (Vit. B12) (µg) 0.01, sodium (mg) 217, Potassium (mg) 446, calcium (mg) 58, iron (mg) 1.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    12 ounce package  light silken tofu
2    tablespoons   reduced-fat mayonnaise
1    tablespoon   Dijon mustard
1    tablespoon   lemon juice
2      cloves garlic, minced (about 2 teaspoons)
1/2   teaspoon   onion powder
1    15 1/2ounce can  artichoke quarters in water, drained, rinsed, chopped
1    cup   frozen chopped spinach, thawed and squeezed dry
1/2   cup   grated Parmesan cheese
    Paprika for dusting
directions
Preheat oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 16, Fat, total (g) 1, chol. (mg) 1, carb. (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 1, sodium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    8 ounce carton  light sour cream
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel)
1    tablespoon   fat-free milk
1/4   cup   finely chopped red or yellow sweet pepper
1/4   cup   finely chopped zucchini
2    tablespoons   shredded carrot
1    tablespoon   snipped fresh chives or green onion tops
1/4   teaspoon   salt
1/4   teaspoon   black pepper
8    cups   fresh vegetable dippers or 64 whole grain crackers
   
directions
In a medium bowl combine sour cream, cream cheese, and milk; beat with an electric mixer on low to medium speed until smooth. Stir in sweet pepper, zucchini, carrot, and chives. Stir in salt and pepper.
Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 55, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 5, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 2, vit. A (IU) 2964, vit. C (mg) 20.67, Thiamin (mg) 0.04, Riboflavin (mg) 0.07, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 104, Potassium (mg) 209, calcium (mg) 50.48, iron (mg) 0.36, Vegetables () 0.5, Fat () 0.5, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
For the vegetables: choose ONE of the following
1    pound   beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
1    pound   carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 1/2   pounds   celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
1    pound   red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1    pound   parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1    pound   red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1 1/2   pounds   sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1    pound   turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1    pound   acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
Seasoning
2    tablespoons   vegetable or olive oil
1/2   teaspoon   kosher salt; more to taste
1    tablespoon   fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
directions
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

ingredients
2    tablespoons   vegetable oil
1/2   cup   Rice Krispies, or other puffed rice cereal
1/4   teaspoon   togarashi or cayenne pepper
    Kosher salt
1/4   cup   Asian fish sauce
2    tablespoons   water
2    tablespoons   sugar
1    tablespoon   rice vinegar
1    tablespoon   fresh lime juice
1      garlic clove, minced
1      small red chile, minced
1/4   cup   chopped cilantro
2    tablespoons   chopped mint
4    cups   roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

This vegetarian pasta meal is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.

ingredients
2    teaspoons   extra-virgin olive oil
1    pound   zucchini, halved lengthwise and thinly sliced
1    9 ounce package  refrigerated four-cheese ravioli
1/4   cup   butter
1/2   teaspoon   kosher salt
1/2   cup   almonds, chopped
2    tablespoons   balsamic vinegar
2    tablespoons   snipped fresh mint
directions
Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 428, Fat, total (g) 30, chol. (mg) 67, sat. fat (g) 12, carb. (g) 35, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 13, vit. A (IU) 697.46, vit. C (mg) 20.68, Thiamin (mg) 0.08, Riboflavin (mg) 0.27, Niacin (mg) 1.03, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 36.57, Cobalamin (Vit. B12) (µg) 0.02, sodium (mg) 683, Potassium (mg) 420, calcium (mg) 157, iron (mg) 2.42, Percent Daily Values are based on a 2,000 calorie diet

Vegetarian meals are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good. 

ingredients
1    15 ounce can  black beans, drained and rinsed
1/2   cup   finely crushed tortilla chips (preferably blue corn)
1/3   cup   salsa plus additional for serving
1/2   cup   50% reduced-fat grated cheddar
1      large egg, lightly beaten
1      scallion, white and green part, finely chopped
1/4   teaspoon   black pepper
4      hamburger buns
2    teaspoons   vegetable oil
4      butter lettuce leaves (optional)
directions
Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.
Tip
This flavor-packed burger has about half the fat of the fast-food version -- even with the cheddar and chips! Recipe adapted from Ten Dollar Dinners by Melissa d'Arabian (Clarkson Potter, $25)

NUTRITION INFORMATION

Per Serving: cal. (kcal) 342, Fat, total (g) 11, sat. fat (g) 2.8, carb. (g) 48, fiber (g) 7, pro. (g) 18, sodium (mg) 845, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2      large leeks (white and light green parts only), cleaned and thinly sliced
1    pound   diced butternut squash
1/2   pound   parsnips, peeled and diced
1/2   pound   carrots, sliced
2/3   cup   barley
2      cloves garlic, sliced
1    box (32 oz)  vegetable broth
1    can (14.5 oz)  petite-cut diced tomatoes
1    teaspoon   fresh thyme, chopped
1    box (10 oz)  frozen corn, thawed
1/2   cup   heavy cream
1/4   cup   chopped parsley
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/8   teaspoon   cayenne pepper
directions
Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 56, fiber (g) 10, pro. (g) 7, sodium (mg) 1132, Percent Daily Values are based on a 2,000 calorie diet

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

ingredients
3    pounds   round red potatoes, cut in 1-inch pieces
1    small  red onion, cut in wedges (1/2 cup)
6    cloves  garlic, minced
2    tablespoons   olive oil
1    cup   frozen whole kernel corn
3/4   cup   mayonnaise
2    tablespoons   cider vinegar
1    ounce   dry ranch salad dressing mix
1/4   teaspoon   cayenne pepper (optional)
1    stalk  celery, bias-sliced
3      hard-cooked eggs, peeled and chopped
1      avocado, halved, seeded, peeled, and chopped (optional)
    Salt
    ground black pepper
    Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
directions
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead Tip
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 167, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 16.53, sodium (mg) 362, Potassium (mg) 416, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

For a vegetarian chili that's as satisfying as the beef variety, add protein-packed quinoa and black beans.

ingredients
1/2   cup   chopped onion
2    tablespoons   olive oil
3 - 4    cloves  garlic, minced
2    15 ounce cans  black beans, rinsed and drained
2    cups   peeled and cubed sweet potato
2    cups   chopped zucchini
3 1/2   cups   water
2    cups   vegetable broth
1    6 ounce can  tomato paste
2    teaspoons   chili powder
1 1/2   teaspoons   ground cumin
1    teaspoon   dried oregano, crushed
1    cup   quinoa, rinsed and drained
    Salt
    Ground black pepper
    Plain Greek yogurt and/or snipped fresh cilantro (optional)
directions
In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 6, pro. (g) 11, vit. A (IU) 4257.68, vit. C (mg) 12.24, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.39, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 54.94, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 808, Potassium (mg) 555, calcium (mg) 89, iron (mg) 4.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   panko bread crumbs
3/4   cup   finely shredded white cheddar cheese
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh thyme
1 1/2   teaspoons   orange zest
1      large head cauliflower, cut into small florets (about 6 cups)
2    tablespoons   olive oil
2    tablespoons   Dijon-style mustard
1/4 - 1/2   teaspoon   salt
2    tablespoons   butter, melted
1/4   cup   chopped, roasted almonds
directions
In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
Make Ahead Tip
*
At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 16, chol. (mg) 25, sat. fat (g) 6, carb. (g) 40, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 36, pro. (g) 7, vit. A (IU) 381.85, vit. C (mg) 50.99, Thiamin (mg) 0.06, Riboflavin (mg) 0.18, Niacin (mg) 0.75, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 64.94, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 370, Potassium (mg) 365, calcium (mg) 145, iron (mg) 0.91, Percent Daily Values are based on a 2,000 calorie diet

Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.

ingredients
2    teaspoons   olive oil
1    medium  onion, chopped
2    tablespoons   tomato paste
1 1/2   tablespoons   curry
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
3      cloves garlic
2    teaspoons   grated ginger
1    pound   yellow split peas
6    cups   water
3/4   pound   red bliss potatoes, quartered
2    cups   frozen green peas
2    tablespoons   cream of coconut
    Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   champagne vinegar
1    teaspoon   Dijon mustard
1/8   teaspoon   plus tsp salt
1/4   teaspoon   black pepper
6    tablespoons   olive oil
2    teaspoons   chopped fresh oregano
1    teaspoon   chopped fresh thyme
6      metal skewers
1    pound   small sweet peppers (such as Pero Farms)
8    ounces   cremini mushrooms, woody stems removed and large ones cut in half
1      red onion, peeled and cut into thin wedges
    Oregano and thyme sprigs for garnish
directions
In a small bowl, whisk together vinegar, mustard, tsp of the salt and tsp of the black pepper. Gradually drizzle in oil, whisking constantly until mixture emulsifies; add oregano and thyme. Set aside.
Thread skewers, using about 4 peppers, alternating with 4 pieces of onion and 4 mushrooms, for each. Brush generously with dressing.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill skewers for about 5 minutes, turn and brush with additional dressing. Grill for 5 additional minutes or until vegetables are crisp-tender.
Remove to a serving platter and season with remaining tsp salt and tsp pepper. Garnish with oregano and thyme sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 158, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 8, fiber (g) 3, pro. (g) 2, sodium (mg) 172, Percent Daily Values are based on a 2,000 calorie diet

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian meal.

ingredients
2    cups   cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
1 1/2   cups   chopped, peeled tomatoes (about 2 tomatoes)
1    cup   cooked corn
1/4   cup   thinly sliced green onion
1      medium jalapeno pepper, seeded and finely chopped
1/3   cup   salad oil
2    tablespoons   red wine vinegar
2    tablespoons   lemon juice
1    tablespoon   snipped fresh thyme or 1 teaspoon dried thyme, crushed
1    tablespoon   Dijon-style mustard
1/4   teaspoon   pepper
    Collard greens (optional)
directions
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet

This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   pomegranate balsamic vinegar
3    tablespoons   honey
1/2   teaspoon   salt
1/4   teaspoon   black pepper
6    tablespoons   canola oil
1    tablespoon   chopped fresh sage
1    tablespoon   chopped parsley
1    teaspoon   chopped rosemary
1    pound   asparagus, trimmed
1      medium eggplant (about 1 lb), cut into 1/2-inch slices
1      large summer squash (about 8 oz), cut into 1/2-inch slices
1      sweet red pepper, seeded and cut into 1/2-inch strips
8    ounces   baby carrots, halved lengthwise
2      large shallots (about 6 oz), peeled and cut into 8 pieces
directions
In a small bowl, whisk together vinegar, honey, tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining tsp salt.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 1, carb. (g) 28, fiber (g) 6, pro. (g) 5, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Tandoori Grilled Vegetables
1    cup   plain Greek yogurt
2    tablespoons   lemon juice
2    tablespoons   chopped fresh ginger
1    tablespoon   canola oil
1      clove garlic, chopped
1    teaspoon   salt
1    teaspoon   garam masala
1    teaspoon   turmeric
1    teaspoon   paprika
1/4   teaspoon   cayenne pepper
1      small head broccoli, cut into large florets (about 5 cups)
1/2     cauliflower, cut into large florets (about 4 cups)
2      medium firm-ripe tomatoes, each cut into 8 wedges
1      large yellow onion, cut into 16 wedges
8      wood skewers (soaked in cold water for at least 1 hour)
    Mint Raita
    Grilled naan bread (optional)
Mint Ralta
1    cup   plain Greek yogurt,
1/4     peeled seedless cucumber, shredded,
3    tablespoons   chopped fresh mint,
1    teaspoon   lemon juice
1/8   teaspoon   salt
directions
Tandoori Grilled Vegetables
In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; simmer for 2 minutes. Drain and run under cold water. Pat dry.
Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Alternately thread broccoli, cauliflower, tomato wedges and onion onto wood skewers. Grill for about 2 to 3 minutes per side, until lightly charred. Remove to a serving platter.
Serve with Mint Raita and, if desired, grilled naan.
Mint Ralta
In a small bowl, combine 1 cup plain Greek yogurt, 1/4 peeled seedless cucumber, shredded, 3 tbsp chopped fresh mint, 1 tsp lemon juice and 1/8 tsp salt. Cover and refrigerate until serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 93, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 12, fiber (g) 4, pro. (g) 7, sodium (mg) 406, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      eggs
1/3   cup   milk
1/2   teaspoon   ground cumin
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1    tablespoon   butter
2      medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
1      green onion, sliced
2    cups   baby spinach
    Fresh Italian (flat-leaf) parsley
    Bottled hot pepper sauce (optional)
directions
In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 13, chol. (mg) 381, sat. fat (g) 5, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 15, vit. A (IU) 13050.15, vit. C (mg) 11.6, Thiamin (mg) 0.11, Riboflavin (mg) 0.55, Niacin (mg) 0.57, Pyridoxine (Vit. B6) (mg) 0.34, Folate (µg) 113.43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 390, Potassium (mg) 465, calcium (mg) 140, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   water
1/2   cup   farro
6      4-inch diameter portobello mushrooms, stems removed
    Olive-oil nonstick cooking spray
1/4   teaspoon   freshly cracked black pepper
2    teaspoons   olive oil
2/3   cup   thinly sliced leeks (2 medium)
1/3   cup   chopped dried tomatoes
3    tablespoons   snipped fresh basil
6      cloves garlic, minced
2    teaspoons   snipped fresh thyme leaves
8    ounces   Swiss chard, stemmed and coarsely chopped (3 cups)
6    ounces   fresh mozzarella pearls
1    tablespoon   balsamic vinegar
directions
Preheat oven to 400 degrees F. In a large saucepan bring water to boiling. Stir in farro; reduce heat. Simmer, covered, about 25 minutes or until tender. Drain. Set aside.
Meanwhile, line a large baking sheet with parchment paper or foil; set aside. Coat both sides of mushroom caps lightly with cooking spray. Sprinkle stem sides of mushrooms with pepper. Arrange mushrooms stem side up on the prepared baking sheet. Bake about 15 minutes or until mushrooms are just tender. Set aside.
In a large nonstick skillet heat olive oil over medium heat. Add leeks, dried tomatoes, basil, garlic, and thyme. Cook and stir for 4 to 5 minutes or until leeks are tender. Gradually stir in chard. Cook and stir for 2 to 3 minutes or until chard wilts. Remove from heat. Stir in cheese, farro, and vinegar.
Fill mushroom caps with chard mixture. Bake about 10 minutes or until heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 196, Fat, total (g) 7, chol. (mg) 20, sat. fat (g) 3, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 11, vit. A (IU) 2786.3, vit. C (mg) 15.31, Thiamin (mg) 0.11, Riboflavin (mg) 0.2, Niacin (mg) 5.6, Pyridoxine (Vit. B6) (mg) 0.28, Folate (µg) 46.54, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 198, Potassium (mg) 699, calcium (mg) 207, iron (mg) 1.93, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    14 1/2ounce can  vegetable broth
1/3   cup   quick-cooking barley
1/3   cup   quinoa, rinsed and drained
1      medium onion, chopped
2      cloves garlic, minced
2    tablespoons   olive oil
2    cups   sliced fresh mushrooms
1    14 1/2ounce can  diced tomatoes, drained
1/2   of a 10-ounce package  frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1 1/4   cups   shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces)
3      large red sweet peppers
directions
Preheat oven to 400 degrees F. In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside.
In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 253, Fat, total (g) 13, chol. (mg) 21, sat. fat (g) 5, carb. (g) 24, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 7, pro. (g) 11, vit. A (IU) 5974.28, vit. C (mg) 109.68, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 2.58, Pyridoxine (Vit. B6) (mg) 0.42, Folate (µg) 102.29, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 641, Potassium (mg) 475, calcium (mg) 246, iron (mg) 2.17, Vegetables () 2, Starch () 1, Lean Meat () 0.5, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   olive oil orcanola oil
1    medium  red onion, thinly sliced
2    cloves  garlic, minced
1    12-inch  Italian bread shell, such as Boboli brand
1 1/2   cups   shredded fontina or Swiss cheese (6 ounces)
1/2   9 ounce package  frozen artichoke hearts, thawed and cut up
1/2   cup   pitted kalamata olives, halved or quartered
    Coarse ground black pepper
    Alfredo pasta sauce, warmed (optional)
directions
Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
Place bread shell on a lightly greased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.
Tip
Icons
Vegetarian

NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 18, chol. (mg) 38, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 16, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   15 ounce package (1 crust)  rolled refrigerated unbaked piecrust
1      medium fennel bulb
1    pound   fresh asparagus, trimmed and cut into 1-inch pieces
1/2   cup   chopped onion
3/4   cup   fat-free milk
2    tablespoons   all-purpose flour
3      eggs
1    tablespoon   snipped fresh basil or 1 teaspoon dried basil, crushed
1/2   teaspoon   salt
1/8   teaspoon   ground black pepper
1    cup   shredded part-skim mozzarella cheese (4 ounces)
    Fresh basil leaves (optional)
directions
Preheat oven to 425 degrees F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside.
In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined.
Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all.
Bake, uncovered, for 30 to 35 minutes or until egg mixture is set in center. If necessary to prevent overbrowning, cover edge of pie with foil for the last 5 to 10 minutes of baking. Let stand for 10 minutes before serving. Top with reserved fennel leaves and, if desired, fresh basil leaves.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 290, Fat, total (g) 15, chol. (mg) 122, sat. fat (g) 6, carb. (g) 28, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 12, vit. A (IU) 777.44, vit. C (mg) 8.86, Thiamin (mg) 0.15, Riboflavin (mg) 0.35, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 524, Potassium (mg) 397, calcium (mg) 232.23, iron (mg) 2.16, Vegetables () 1, Starch () 1.5, Medium-Fat Meat () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      large fennel bulb, cut into 1/2-inch wedges
1/2   pound   small carrots (6 to 8), scrubbed and halved lengthwise
1/2     head cauliflower (about 1 pound), cut into small florets
4    cups   apple cider vinegar
1    cup   sugar
6    tablespoons   pickling spice (such as McCormick)
1    tablespoon   kosher salt
6      garlic cloves, peeled and crushed
4      rosemary sprigs
2      jalapenos, sliced
2 1/2   cups   water
directions
Place fennel, carrots and cauliflower in a large bowl.
In a medium pot, combine vinegar, sugar, pickling spice, salt, garlic, rosemary, jalapenos and water. Bring mixture to a boil, reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Let cool 10 minutes, then pour over vegetables; let cool, cover with plastic wrap and chill 4 hours or overnight. (If necessary, place a dinner plate over plastic to keep vegetables submerged.) Store up to a week in liquid; strain before serving.

ingredients
1    cup   chopped onion (1 large)
1/2   cup   bias-sliced carrot (1 medium)
1/2   cup   sliced celery (1 stalk)
2    cups   sliced fresh mushrooms
1    15 ounce can  red beans, rinsed and drained
1    14 1/2ounce can  stewed tomatoes
1    10 ounce package  frozen whole kernel corn
1/2   cup   regular barley (not quick-cooking)
2    teaspoons   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
3      cloves garlic, minced
5    cups   vegetable or chicken broth
directions
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    box (12oz)  Ronzoni Healthy Harvest whole grain linguine
1    small  sweet red pepper, thinly sliced
1    cup   shredded carrots
1    cup   sliced cucumber
1/4   cup   almond butter
1    tablespoon   canola oil
2    tablespoons   rice vinegar
1    tablespoon   honey
3/4   teaspoon   salt
1/2   teaspoon   sesame oil
1/4   teaspoon   pepper
    Sliced almonds (optional)
directions
Bring a large pot of salted water to a boil. Cook linguine according to package directions, about 10 minutes. Drain and rinse under cold water until cool. Toss with sweet red pepper, carrots and cucumber.
In a separate bowl, whisk together almond butter and canola oil until smooth. Whisk in vinegar, honey, salt, sesame oil and pepper. Pour over linguine and mix well. Serve at room temperature or chilled. Garnish with sliced almonds, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 223, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 37, fiber (g) 6, pro. (g) 8, sodium (mg) 275, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   Brussels sprouts
1/4   cup   butter
1/2   teaspoon   salt
2      small Braeburn or other cooking apples, thinly sliced and seeded
2    tablespoons   fresh thyme leaves
1/4   cup   walnuts, toasted and chopped
1/4   teaspoon   crushed red pepper (optional)
directions
Line a 15x10x1-inch baking pan with paper towels, set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Wash and halve. Bring a large pot of lightly salted water to boiling. Add sprouts. Cook, uncovered, 2 minutes; drain. Immediately plunge Brussels sprouts into a large bowl of ice water. Let sit for 3 minutes or until cool. Drain well. Transfer to prepared baking pan; pat dry.
Meanwhile, in a 12-inch skillet, melt the butter over medium heat. Cook, stirring often, until the butter begins to brown and smells fragrant and nutty, about 5 to 10 minutes (reduce heat to medium-low, if necessary, to prevent burning). Add the Brussels sprouts and salt. Cook, turning occasionally, for 5 minutes. Add apples and thyme; cook 7 minutes more or until Brussels sprouts are browned and apple is slightly tender, stirring occasionally. Transfer to a serving bowl. Sprinkle with toasted walnuts and crushed red pepper, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 143, Fat, total (g) 9, chol. (mg) 15, sat. fat (g) 4, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 4, vit. A (IU) 923.8, vit. C (mg) 68.16, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 0.74, Pyridoxine (Vit. B6) (mg) 0.23, Folate (µg) 45.9, Cobalamin (Vit. B12) (µg) 0.01, sodium (mg) 221, Potassium (mg) 428, calcium (mg) 51, iron (mg) 1.63, Percent Daily Values are based on a 2,000 calorie diet

ingredients
5 1/4   cups   vegetable broth, or reduced-sodium chicken broth
4    1/4inch thick slices  fresh ginger, peeled
2      cloves garlic, crushed and peeled
2    teaspoons   canola oil
1 3/4   cups   shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
1/4   teaspoon   crushed red pepper, or to taste
1      small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2   ounces   Chinese wheat noodles, or rice sticks (see Ingredient note)
1    14 ounce package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
1    cup   grated carrots, (2 large)
4 - 6    teaspoons   rice vinegar
2    teaspoons   reduced-sodium soy sauce
1    teaspoon   toasted sesame oil
1/4   cup   chopped scallions, for garnish
directions
Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
Tip:
Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 230, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 26, Monosaturated fat (g) 1, fiber (g) 5, pro. (g) 11, vit. A (IU) 6316.73, vit. C (mg) 29.52, sodium (mg) 707, Potassium (mg) 344, calcium (mg) 201.94, Vegetables () 2.5, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    ounces   dry linguine or fettuccine
8    ounces   baby zucchini, halved lengthwise, or 1 small zucchini, sliced
8    ounces   peeled fresh baby carrots, halved
2      seedless oranges
1/2   cup   olive oil
1    cup   fresh cilantro leaves
1    teaspoon   salt
1    teaspoon   dry mustard
1    teaspoon   minced garlic or dried garlic
1/2   teaspoon   crushed red pepper
    Cilantro and/or finely shredded orange peel (optional)
directions
Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.
For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 518, Fat, total (g) 28, chol. (mg) 0, sat. fat (g) 4, carb. (g) 58, Monosaturated fat (g) 20, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 10, vit. A (IU) 91.35, vit. C (mg) 0.66, Thiamin (mg) 0.62, Riboflavin (mg) 0.38, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 209.66, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 644, Potassium (mg) 618, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

• 3/4   cup   2% milk
• 4      eggs
• 3    tablespoons   vegetable oil
• 1/2   cup   shredded Parmesan cheese
• 1    teaspoon   dried oregano
• 3/4   teaspoon   garlic salt
• 1/8   teaspoon   ground nutmeg
• 1/8   teaspoon   black pepper
• 3/4   cup   reduced-fat baking mix (such as Bisquick)
• 4    cups   small fresh broccoli florets
• 1    cup   chopped frozen onions, thawed
•     Tossed salad and sliced tomato (optional)

• 1 1/4   cups   fresh or frozen shelled peas
• 2      ripe avocados, halved, pitted, and peeled
• 1 - 2    tablespoons   lime juice
• 1/4   cup   finely chopped red onion
• 1      clove garlic, minced
• 2    tablespoons   chopped cilantro
• 1      small jalapeno pepper, seeded and thinly sliced
•     Tortilla chips

ingredients

6    ounces   firm tofu
1      small poblano pepper
1    tablespoon   vegetable oil
1    8 ounce package  sliced cremini mushrooms
1    teaspoon   ground cumin
1/2   teaspoon   salt
1/4   cup   dairy sour cream
1    cup   shredded cheddar and Monterey Jack cheese (4 ounces)
8      corn tortillas
    Chopped tomato and green onion (optional)

directions

Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.

nutrition information

Per Serving: cal. (kcal) 335, Fat, total (g) 18, chol. (mg) 36, sat. fat (g) 8, carb. (g) 29, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 3, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 521, Potassium (mg) 556, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

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