White Bean with Bacon Soup

1 lb. dry cannelini beans (soaked as directed)
3-14.5 oz. chicken or vegetable broth
3 medium shallots, finely diced
2 T butter
2 bay leaves
3/4 dried thyme
3/4 cup diced peeled carrots
5-6 strips cooked apple wood smoked bacon
3/4 cup lowfat milk
salt to taste

1 Prepare dried cannellini beans as directed on package (with overnight or quick soak method) in a large pot, drain any remaining water. Add diced shallots to butter in separate pan and brown for 2-3 minutes. Add broth and shallots to beans in pot and bring to a low boil. Cook over medium low heat for 30 minutes.

2. Add carrots, bay leaves, thyme and bacon and cook for another 25-30 minutes on low heat until beans and carrots are soft. Remove bay leaves, add milk, then with a hand mixer or in a blender, puree half of the soup until it becomes creamy. Add salt to taste. Reheat in pot to desired temperature. Serve warm with breadcrumbs, crouton, and diced bacon on top accompanied by bread sticks or sourdough slices.

Cheesy Polenta with Cumin-scented Ratatouille

Ratatouille:
3 T EVOO
1 cup diced zucchini
1 1/2 cups peeled, diced eggplant
1 cup diced green bell pepper
1 cup diced onion
1 1/2 cups chopped tomato
2 garlic cloves, minced
1 T chopped fresh thyme
2 tsp. chopped fresh oregano
1 T chopped fresh rosemary
1/2 tsp ground cumin
1/2 tsp. kosher salt
1/4 tsp. cracked pepper

Polenta:
1 T EVOO
1 large shallot, minced
2 garlic, minced
1 bay leaf
2 1/2 cups low-sodium chicken broth
3/4 cup yellow cornmeal
3/4 cup grated Jarlsberg cheese ( I use cheddar/jack cheese)
1/4 cup Parmesan
1/2 cup half and half

1. Preheat oven to 425 degrees. For the ratatouille, drizzle oil onto a medium baking pan. Add zucchini, eggplant, bell pepper, onion, tomato, garlic, thyme, oregano, rosemary, cumin, salt and pepper; toss to coat. Place pan in oven. Bake 45 minutes or until vegetables are caramelized. Remove pan from oven. Season vegetables with salt and pepper to taste; set aside and keep warm.

2. Meanwhile, for the polenta, in a medium saucepan heat oil over medium-low heat. Add shallot, garlic and bay leaf; cook, stirring occasionally until shallot is tender, about 5 minutes. Stir in broth; bring to boiling. Reduce heat; whisk in cornmeal until smooth. Simmer 20 minutes, stirring frequently.

3. Remove from heat; stir in cheeses and half and half. Let stand, covered, 10 minutes. Remove and discard bay leaf. Spoon polenta into individual bowls, spoon ratatouillle over polenta and serve.

Spinach and Mushroom Quesadilla

2 T Canola oil
2 medium red onions, thinly sliced
8 oz. (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 oz. (about 8 cups) prewashed spinach, shredded
coarse salt and fresh ground pepper
8 flour tortillas (8 in.)
8 oz. (2 cups) pepper Jack cheese

1. Preheat oven to 400 degrees. In a 12 inch skillet over medium heat, warm 1 T oil. Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.

2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper.

3. Brush one side of tortillas with remaining T oil. Place 4 tortillas, oiled sides down, on tow baking sheets. Layer each tortilla with cheese, spinach mixture and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.

4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut into quarters.

NOTE: The quesadillas can be assembled through tep three several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa

Quinoa-Stuffed Bell Peppers

Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 c. shredded carrots
8 oz. mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 T chopped fresh parsley
1 cup cooked quinoa
1 tsp. paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds

1. Preheat oven to 350 degrees. Oil a 9X13-inch glass baking dish.

2. In a large skillet, heat 1 T olive oil over medium-high heat. Saute onion, red bell pepper and carrots for 5 minutes or until softened. Add mushrooms and saute for 5 minutes or until softened. Add spinach and parsley; saute for 2 5o 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.

3. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds.

4. Cover and bake in preheated oven for about 1 hour or until peppers are tender.