minutes or until golden brown.
- courtesy of Sam Bracken, The Canebrake resort and restaurant
Chef Sam Bracken said that this dish is a lighter take on a heavier French classic. The vegetables can be grilled in advance and chilled. Toss any leftover grilled vegetables in a vinaigrette for a summer salad.
GRILLED VEGETABLE RATATOUILLE
Makes 8 servings
2 medium yellow squash, large dice
2 medium zucchini, large dice
1 small eggplant, large dice
1 red onion, large dice
2 bell peppers, large dice
1 tablespoon herbs de Provence blend
3 cups cherry tomatoes
2 tablespoons garlic cloves, minced
3 tablespoons fresh basil, chopped
Olive oil as needed
Salt and pepper to taste
1. Place the yellow squash, zucchini, eggplant, onion and bell pepper in a large bowl. Toss with enough oil to coat and season with the herbs de Provence, salt and pepper.
2. Place the seasoned vegetables into a grill basket and place onto the grill. Cook until they are lightly charred. Remove from the grill and set aside.
3. Add enough oil to a large saute pan to coat the bottom of the pan and place over medium heat. Place the tomatoes, garlic, basil and grilled vegetables in the saute pan. Saute until the tomatoes are softened and the grilled vegetables are warmed through.
4. Season to taste with salt and pepper. Drizzle with olive oil before serving.
- courtesy of Chef Sam Bracken and The Canebrake
1 tablespoon olive oil
1 10-ounce package leaf spinach, thawed, drained, chopped
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten to blend
1 tablespoon chopped Italian parsley
Salt and pepper
2 cups prepared spaghetti sauce
8 lasagna noodles, freshly cooked
1 1/4 cups grated mozzarella
1. Preheat oven to 350 degrees. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper.
2. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagna noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling.
3. Arrange seam-side-down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.
- adapted from Bon Appetit
Comfort food, reconsidered: Less pasta, a lighter sauce, more broccoli (even the stems are included), and whole-wheat bread crumbs add up to a much more wholesome dish.
MINI BROCCOLI AND PASTA CASSEROLES
2 slices whole-wheat sandwich bread
1 head broccoli (about 1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
8 ounces whole-wheat fusilli pasta
1 tablespoon plus 1 teaspoon olive oil
1 onion, finely chopped
3 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 teaspoon ground mustard
4 cups skim milk
1/4 cup part-skim ricotta cheese, pureed in a food processor
4 ounces finely grated Parmigiano-Reggiano (1 cup)
1. Preheat oven to 425 degrees. Pulse bread in a food processor until fine crumbs form. Transfer to a baking sheet and toast 8 minutes, tossing halfway through.
2. Cook broccoli in a large pot of boiling salted water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add pasta to pot, and cook 2 to 3 minutes less than package instructions. Drain.
3. Wipe pot clean. Add olive oil and heat over medium. Saute onion, stirring, until translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring, 1 minute. Whisk in milk in a slow, steady stream. Bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove from heat. Add cheeses and season with salt and pepper.
4. Stir broccoli and pasta into sauce. Divide mixture among six 1 1/2-cup baking dishes; top with bread crumbs. Bake on a rimmed baking sheet until bubbling and tops are browned, 25 to 30 minutes. Let cool slightly before serving.
- Martha Stewart Living, Meatless: More Than 200 of the Very Best Vegetarian Recipes
Here is a recipe that Mary Ann O'Dell makes. It includes tempeh, which is made from fermented soybeans that are cooked in a mold. It is less processed than tofu, so it has more protein and fiber than tofu. Look for it in health-food stores in the refrigerated section.
1 pound tempeh, sliced into thin short strips
1-2 tablespoons vegetable oil
1 cup sliced onion
3 cups sliced mushrooms
1/4 cup whole wheat flour
3/4 cup vegetable broth
2 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1 1/2 cup nonfat plain yogurt
cooked pasta or brown rice
1. Heat oil in a large skillet. Saute tempeh until golden brown. Remove tempeh from pan and set aside.
2. Saute mushrooms and onion in same pan, adding oil if needed and cooking until onions soften.
3. Stir in flour and cook 2 minutes until flour has browned slightly and coated mushroom mixture.
4. Stir in broth, vinegar, mustard and paprika. Cook until mixture thickens slightly.
5. Stir in tempeh and warm.
6. Remove pan from heat. Take 1 cup of liquid from the pan and mix with yogurt in a separate bowl. Add yogurt mixture back to pan and blend.
7. Serve warm over pasta or rice.
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