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    Spinach soufflé

    Spinach soufflé

    Serves 4 to 6 • 2 lbs. fresh spinach • 2 tsp. salt • ⅓ cup chopped green onions • 1 Tbs. olive oil • ½ tsp. cider vinegar • ¼ tsp. dried dill weed • 3 Tbs. butter • 4 Tbs. flour • 1 cup hot milk • pinch of nutmeg • pinch of cayenne pepper • 6 egg yolks • 3 Tbs. grated...

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    Spicy cheese and potato soufflé

    Spicy cheese and potato soufflé

    Serves 4 to 6 • 5 Tbs. butter • 3 Tbs. flour • 1⅓ cups hot milk • 6 egg yolks • 6 oz. Munster cheese, grated • 1 medium-sized potato (about ½ lb.) • 1 medium-sized yellow onion, peeled, quartered, and thinly sliced • 4 to 5 tsp. crushed dried red peppers (depending on...

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    Cottage cheese soufflé

    Cottage cheese soufflé

    Serves 4 to 5 This is not really sweet enough for a dessert, but it is a good dish for brunch or lunch. • 1 cup small-curd cottage cheese • ½ cup sour cream • 5 Tbs. flour • 5 tsp. sugar • 12 tsp. salt • ¼ tsp. cinnamon • crushed seeds from 2 cardamom pods • 1 Tbs....

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    Oatmeal muffins

    Oatmeal muffins

    It makes 12 muffins • 1½ cups whole wheat flour • 2 tsp. baking powder • ½ tsp. salt • ¾ cup rolled oats • ¼ cup ground filberts (optional) • 1 cup milk • 1 egg • 3 Tbs. butter, melted • 2 Tbs. molasses • ½ cup currants 1. Sift together the flour, baking powder, and...

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    Three-Bean Enchiladas

    Three-Bean Enchiladas

    PREP: 25 minutes BAKE: 25 minutes OVEN: 350°F MAKES 8 servings 16 6-inch corn tortillas 1 15-ounce can red kidney beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can navy beans or Great Northern beans, rinsed and drained 1...

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    Lentil and Veggie Shepherd’s Pie

    Lentil and Veggie Shepherd’s Pie

    PREP: 45 minutes BAKE: 35 minutes OVEN: 350°F MAKES 8 servings 1 14-ounce can vegetable broth 1 cup brown lentils, rinsed and drained 1 cup water 3 cloves garlic, minced 4 medium carrots, cut diagonally into 1⁄2 -inch slices 3 small parsnips, peeled and cut diagonally...

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    Potato-Crusted Veggie Pie

    Potato-Crusted Veggie Pie

    PREP: 45 minutes BAKE: 50 minutes OVEN: 350°F MAKES 6 servings 1 14-ounce can vegetable broth 1 cup brown lentils, rinsed and drained 3⁄4 cup water 3 cloves garlic, minced 4 medium parsnips, peeled and cut into 1⁄2 -inch slices 1 medium red onion, cut into wedges 1...

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    Portobello Wrap with White Bean-Chile Spread

    Portobello Wrap with White Bean-Chile Spread

    PREP: 30 minutes MARINATE: 15 minutes GRILL: 6 minutes MAKES 4 servings 4 portobello mushroom caps, stems and gills removed 1⁄4 cup bottled Italian salad dressing 1 19-ounce can white kidney beans (cannellini), drained and rinsed 2 cloves garlic, quartered 3...

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    Pita, Cheese, and Veggie Grill

    Pita, Cheese, and Veggie Grill

    PREP: 20 minutes GRILL: 11 minutes MAKES 4 servings 1 8-ounce block feta cheese, quartered 1 medium zucchini, halved lengthwise 1 medium red onion, cut into 1⁄2 -inch slices 1⁄4 cup bottled Italian salad dressing Salt Ground black pepper 1 tablespoon honey 4 pita...

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    Open-Face Veggie Melts

    Open-Face Veggie Melts

    PREP: 30 minutes GRILL: 12 minutes MAKES 6 servings 61⁄2 -inch slices eggplant 61⁄2 -inch slices yellow summer squash 21⁄2 -inch slices red onion 1 8-ounce package whole white mushrooms 1 large red sweet pepper, seeded and cut into 1⁄2 -inch slices 1⁄4 cup vegetable...

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