Sweet Potato Ravioli with Lemon-Sage Butter

1 (1-pound) sweet potato
2 T grated fresh Parmesan Cheese
1/2 tsp. salt, divided
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 tsp. freshly ground black pepper
Sage sprigs

1. Preheat oven to 400 degrees
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees fro 40 minutes or until tender. Cook. Peel potato; mash. Combine potato, cheese, 1/4 tsp. salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 T potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm.. Repeat procedure with remaining ravioli.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan;cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 tsp. salt, juice and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Cheese and Spinach Stuffed Portebellos

4 large portobello mushroom caps
1/4 tsp. salt
1/4 tsp. freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 T finely chopped kalamata olives
1/2 tsp. Italian seasoning
3/4/ cup prepared marinara sauce

1. Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 tsp. pepper. Roast until tender, 20 t0 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 tsp. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on high until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return to caps to the pan gill-side up. Spread 1 T marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Eggplant Parmesan

1 cup dry breadcrumbs
1/2 cup Finely grated fresh Parmesan Cheese
1/4 cup chopped fresh parsley
1 T dried Italian seasoning
1 tsp. salt-free lemon pepper
1/2 tsp. salt
2 (1 pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large eggs, lightly beaten
1 large egg, lightly beaten
cooking spray
1 (25.5 oz. jar fat-free marinara sauce
1 cup shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta

Preheat oven to 350 degrees

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350 degrees for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. bake an additional 10 minutes or until cheese is milted. Serve over pasta.

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.

Broccoli Quiche

15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese

Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)

In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.

Tex-Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.

Penne with Cauliflower

1/2 cup EVOO
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped or 4 cups plum tomatoes, drained and chopped.
1 head cauliflower, broken into florets
2 T salt
1 pound penne
1/2 cup finely chopped fresh Italian parsley
freshly ground black pepper
1/2 cup parmesan cheese

In a saute pan beat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring,until tomatoes begin to break down.

Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes or until cauliflower is tender.

Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente.

Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat.

Divide evenly among 6 warm pasta bowls, top with grated cheese and serve immediately.

Streusel Sweet Potatoes

Recipe from AllRecipes.com

4 1/2 c mashed sweet potatoes
3/4 c milk
3 eggs, lightly beaten
1/4 c and 2 T sugar
1/4 c and 2 T butter, melted
1 1/2 t ground cinnamon
1 1/2 t ground nutmeg
1 1/2 t vanilla
3/4 c chopped pecans
3/4 c packed brown sugar
3 T flour
3 T butter, melted
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In a large bowl, combine the first eight ingredients. Spoon into a greased baking dish. Combine the topping ingredients, sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.

Makes 6 servings

Indiana Succotash

Recipe from Martha Stewart Living

6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
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Carefully slice kernels from corn using a sharp knife.

Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.

Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

Curried-Zucchini Soup

1 Tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium) sliced one inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

2. Add zucchini, potato and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

3. In batches, puree soup in a blender (do not fill more than halfway) or use immersion blender until smooth; serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with tasted almonds.

More Vegetable-Than-Egg Frittata

2 Tablespoons olive oil
1/2 onion, sliced
4 cups mixed vegetables (zucchini, yellow squash, mushrooms, spinach, asparaghus, etc.)
1 teaspoon salt
1/4 cup fresh basil leaves
3 eggs
1/2 cup grated Parmesan cheese

1. Put 1 Tablespoon of the oil in 12" nonstick skillet over medium heat. when hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon salt. Raise heat to medium high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.

2. Turn heat to low when vegetables are nearly done and add basil. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes loger for wetter ingredients such as mushrooms.

3. Beat eggs and cheese in bowl while vegetables cook. Season with remaining 3/4 teaspoons salt and freshly ground black pepper. Add remaining 1 Tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.

4. Cut into wedges and serve hot, warm or at room temperature.

Vegetarian Ribollita

1/4 cup EVOO
1 medium onion, dices (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig rosemary
Kosher salt
ground pepper
1 head Savoy cabbage, cleaned an coarsely chopped or shredded (7 1/2 cups)
1 (15 ounce) can diced tomatoes in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15 ounce) can cannellini beans, drained
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved pecorino/romano cheese

In a soup pot or Dutch oven heat the 1/4 cup EVOO over medium heat. Add the onions, celery, zucchini, carrots, garlic and rosemary; season with salt the pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth and adjust the beat to simmer for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle of EVOO.

Green and White Vegetable Roast

2 large stalks broccoli
1/2 small head cauliflower, cut into small florets
1 pound small turnips, peeled and cut into 1/2-inch wedges
12 large cloves garlic, peeled
1-1/2 cups packed shredded arugula
1/3 cup olive oil
1 Tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 small head cabbage, cut into chunks

1. Preheat oven to 400 degrees F.

2. Separate the broccoli into small florets and stalks. Cut the stalks in 1/3-inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.

3. In a small bowl, whisk together the oil, mustard, 1/2 teaspoon salt and the pepper. Spoon about 2 tablespoons of the mixture into a large roasting pan. Place the cabbage on top of the oil.

4. Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.

5. Cover the pan with foil and roast for 35 minutes. Uncover, stir gently and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender. Sprinkle with the remaining 1/2 teaspoon salt and transfer to serving bowl.


NOTE: I use spinach instead of the arugula. When I don't have fresh garlic I use garlic powder mixed into the oil mixture. Also good with brussell sprouts and carrots.

Vegetable Trio with Orange-Thyme Dressing

Ingredients

3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar

Directions

1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.

2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.

3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.