Farroto with Garden Tomatoes

• 2 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, grated
• Pinch of crushed red pepper
• 2 cups diced garden tomatoes
• 2 tablespoons slivered basil
• 2 cups cooked (al dente) farro
• Coarse salt
• Chopped fresh rosemary
• 1/3 cup grated Parmesan
• Freshly ground black pepper

1. Pour the broth into a small saucepan and heat to a boil; reduce heat and keep warm over low heat.

2. Heat the oil in a large wide saucepan or deep sauté pan over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook 1 minute. Add the tomatoes, half of the basil, the farro and about ½ cup of the hot broth.

3. Cook, over medium heat, uncovered, stirring occasionally adding the remaining broth in ½ cup additions as farro absorbs the previous addition. Keep adding the broth until the farro is tender, but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should be the consistency of risotto, neither soupy nor pilaf like.

4. Stir in the grated cheese and the remaining basil until well blended. Season to taste with salt and pepper. Ladle into soup bowls and top with shaved Parmesan.

Makes 4 servings

Inspired by Fresh & Fast Vegetarian by Marie Simmons

Endives aux Gratin with Ham

• 4 tb olive or vegetable oil
• 8 whole heads Belgian endive cored
• ¼ cup chopped green bell pepper
• ¼ cup chopped red bell pepper
• 1 tablespoon flour
• ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
• 2 tb grated Parmesan Cheese
• Salt and pepper to taste
• 8 slices of Ardennes ham (or Black Forest ham)
• Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Corn Tortillas Stacked with Sautéed Mushrooms, Spinach and Manchego Cheese

• 8 6-inch corn tortillas
• Extra-virgin olive oil
• 1/2 cup chopped onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can (28 ounces) diced tomatoes with the juice
• 2 teaspoons minced jalapeño or Serrano chilies, or more to taste
• 2 tablespoon finely chopped cilantro leaves and tender stems
• 10 to 12 ounces sliced cremini mushrooms (about 4 cups)
• Coarse salt
• Freshly ground black pepper
• 1 bag (5-6 ounces) baby spinach (about 6 cups packed), rinsed and drained
• 1 cup shredded Manchego or Monterey Jack cheese
• 1 cup Mexican crema, light or regular sour cream
• 2 scallions, trimmed, cut into thin diagonal slices

1. Preheat the oven to 350°F. Brush one side of each of the tortillas with the oil and arrange, slightly overlapping, on a rimmed sheet pan or baking sheet. Bake until warmed and slightly crisp, about 5 minutes.

2. Meanwhile heat 2 tablespoons of oil over medium-low heat in deep skillet or sauté pan until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring 1 minute. Add the tomatoes and heat to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the chiles and 1 tablespoon of the cilantro.

3. While the sauce is cooking heat 2 tablespoons oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat, until golden and tender, about 5 minutes. Sprinkle with salt and pepper. Add the spinach all at once and cook, covered, over medium- low heat, until wilted, about 2 minutes. Uncover and if there is moisture in pan, cook on high heat, to evaporate, about 30 seconds.

4. Remove all but 4 of the tortillas from the baking sheet and set aside. Ladle about ¼ cup of the thickened sauce in the center of each tortilla and spread to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture place a portion on top of each sauced tortilla. Top with the remaining 4 tortillas. Add remaining sauce to each, and top with remaining mushroom and spinach mixture, dividing evenly. Sprinkle each with 2 tablespoons of the shredded cheese.

5. Return to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.

6. To serve slide each tortillas stack onto a dinner plate. Top with a spoonful of sour cream, a sprinkling of scallions and a pinch of chopped cilantro. Serve at once.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Curried Egg and Feta Breakfast Quesadillas

• 3 8-inch flour tortillas
• Extra-virgin olive oil
• 3 tablespoons chopped onion
• 3/4 teaspoon curry powder
• 5 large eggs, beaten until frothy
• 1/3 cup crumbled feta cheese
• 1/4 cup tomato salsa
• 2 tablespoons finely chopped cilantro

1. Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.

2. Heat 1 tablespoon of oil in a medium skillet over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 3 minutes. Stir in the curry powder. Add the eggs and cook, stirring with the flat edge of a rubber spatula, adjusting the heat as needed, until the eggs begin to set, about 2 minutes. Turn the eggs out of the skillet onto a plate.

3. Place the tortillas on a baking sheet and sprinkle half of each tortilla with 2 tablespoons of the feta. Spoon the scrambled egg mixture on top of the cheese distributing evenly. Top with a spoonful of salsa if using and a generous sprinkling of cilantro. Fold the tortillas over to make half circles. Press down lightly.

4. Bake until the tortillas are warm and beginning to color, about 3 minutes. Turn each with a wide spatula and bake 2 to 3 minutes more. Transfer to a cutting board and cut into wedges.

Makes 3 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Ricotta Honey Crostini

Toast some whole grain-type bread. Butter it (yes, butter) while hot. Sprinkle with cinnamon and drizzle with really good honey, then top with ricotta and drizzle with more honey. Variation: add sliced banana.

Ham and Asparagus Quiche

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Snap the tough ends off the asparagus before cooking them.

• 8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon ground white pepper
• pinch fresh grated nutmeg
• 4 ounces deli-style baked ham , cut into 1/4-inch dice
• 1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Serves 8

from Cook's Illustrated

Chicken Enchiladas with Tomatillo Sauce

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Makes 10 enchiladas, serving 4 or 5 as a main dish.

Sauce
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3/4	pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3	large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1	teaspoon granulated sugar
1/2	teaspoon table salt
Filling
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped (about 1 cup)
1	tablespoon ground cumin
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2	cup chopped fresh cilantro leaves
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce , washed, dried, and shredded
2	limes , quartered

1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan. 2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside. 3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees. 4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately. STEP BY STEP: Assembling Enchilidas

1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.	2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.	4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.	6. Sprinkle 1/4 cup grated cheese down center of enchiladas.

from Cooks Illustrated

Warm Grecian Spinach and Sausage Salad

• 4 links Aidells Artichoke and Garlic Sausage, thinly sliced
• 6 cups baby spinach leaves
• 1 16-ounce can garbanzo beans, drained
• 1 cup coarsely chopped artichoke hearts
• 1/4 cup diced red onion
• 1/4 cup sliced pitted Kalamata olives
• 1/4 cup finely chopped fresh oregano
• 1/4 cup toasted pine nuts
• 2 plum tomatoes, chopped
• juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons olive oil
• 1 large clove garlic, through a press
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon lemon zest
• 1/2 cup crumbled feta cheese

In a nonstick skillet, over medium high heat, saute the sausage until nicely browned. In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices. Return the skillet to medium high heat and add the remaining ingredients. Bring to a boil and cook 1 minute, until heated through. Toss the hot dressing with the sausage and spinach mixture to evenly coat. Serve immediately garnished with feta cheese.

Serves 6

from Aidell's

Cauliflower, Bean and Feta Salad

• 1/3 cup + 3 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can kidney beans, drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 1 cup coarsely chopped walnuts, toasted

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining 1/3 cup olive oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Makes 6 servings

from Smitten Kitchen, adapted very loosely from Bon Appetit, January 2007

Orecchiette with Chicken Sausage and Spinach

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

• 12 ounces dried orecchiette pasta
• 3 tablespoons butter
• 1 onion (8 oz.), peeled and chopped
• 2 large cloves garlic, peeled and minced
• 1/4 teaspoon hot chili flakes
• 8 ounces chicken sausages, removed from casings and crumbled (see notes)
• 1 pound ripe tomatoes, rinsed, cored, and chopped
• 8 ounces baby spinach leaves (about 3 packed cups), rinsed
• 4 ounces ricotta salata cheese, thinly sliced or crumbled (see notes)

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Yield: 4 to 6 servings

Nutritional Information: CALORIES 442(35% from fat); FAT 17g (sat 8.3g); PROTEIN 18g; CHOLESTEROL 66mg; SODIUM 726mg; FIBER 5g; CARBOHYDRATE 55g

from Sunset magazine [user rating 4 stars]

Pasta with Chicken Sausage, White Beans, and Spinach

Semi-improvised on 2/6/08:

• 1/2 box gemelli
• 4 chicken sausages, sundried tomato flavor, sliced on a diagonal
• olive oil
• 1 medium onion, sliced
• 1 6-oz bag baby spinach
• 1 can cannelini, rinsed
• about 2 ounces part-skim low-moisture mozzarella

Preheat oven to 350. Put water on for pasta. Cook chicken sausage in grill pan. Saute onions in olive oil with a little salt. Add spinach in bunches and cook until wilted. Meanwhile, cook pasta to doneness. Combine all ingredients in large ovenproof skillet, adding pasta water as necessary (about 1/2 cup) to moisten and combine. Heat, uncovered, until cheese is melted.

Serves 2 1/2 people for dinner with two lunch-sized leftovers

NOTES: try Parmesan instead of mozzarella. Fresh basil would be a nice addition if you have it.

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Salsa

• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper

Omelet

• 4 eggs
• 2 tablespoons water
• Salt and pepper
• 1 tablespoon butter
• 3 slices lean bacon, cooked until crisp, crumbled
• 1/2 small avocado, peeled, pitted and sliced
• 1/2 cup grated Monterey Jack cheese

1. For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

2. In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

nutrition per serving: Carbohydrates: 8.5 grams, Net Carbs: 6 grams, Fiber: 2.5 grams, Protein: 30 grams, Calories: 555

from Atkins for Life

Yield: 2 servings

Creamy Roasted Corn Risotto

• 2-3 ears of corn
• 1 cup raw risotto rice
• 4 - 4 1/2 cups hot chicken broth
• 1/2 cup low-fat milk
• 1/2 cup white wine
• 1/3 lb. creamy cheese not strong flavored (Teleme, Taleggio or Port Salut)
• 4 very fresh scallions
• Smithfield ham (optional)
• Cooked bacon (optional)
• Sun-dried tomatoes (optional)
• Tasso (optional)

Wrap each ear of corn tightly in aluminum foil. Do not remove the husks or tassels at this point. Roast them in a 450-degree oven for 25 minutes. Remove from the oven, loosen the foil and let them cool until easy to handle.

While the corn is roasting, prepare risotto as follows:

Lightly brown the rice in a few TBS olive oil and butter.

Using the standard risotto technique, add hot chicken broth and wine (1/2 cup at a time), stirring until absorbed. It will take about 30 minutes for the rice to cook fully.

While preparing the risotto, you can finish processing the corn as follows:

Remove the husks and tassels. Don't rinse after roasting to preserve the roasted flavor.

Cut the tip-end off each ear so it can stand upright on your kitchen counter.

Holding the ear upright with the tip-end on the counter, cut the kernels off each ear.

Set aside the kernels from one ear.

Process the kernels from the other ear in your food processor with 1/2 cup milk until very creamy.

Cut the cheese into little cubes and cut the scallions into very thin ribbons on a sharp diagonal.

Final assembly:

Mix the creamy corn/milk mixture into cooked risotto, then add cheese and heat gently to the melting point. 2. Mix the whole corn kernels into the risotto.

Off heat, just before serving, mix in scallions and season to taste (salt, pepper, nutmeg).

Other flavor sparklers could be added at this point.

Serve immediately in warmed bouillabaisse bowls. Decorate with a sprig of basil (optional) and serve with roasted vegetables (optional).

Notes:

Corn: I prefer using sweet white corn. If find that yellow corn is too starchy for this recipe.

Risotto rice: I used Lundberg Family Farms' California-grown Arborio rice. It was cheaper than the Italian import and cooks exactly the same way. For more about their farm go to http://www.lundberg.com.

Creamy cheese: not strong flavored (Teleme, Taleggio or Port Salut)

Cutting the kernels: Cut close to the core, but not so close as to cut into the inedible portion.

Sparklers: Add a few finely chopped TBS of one of these "sparklers": Smithfield ham, cooked bacon, sundried tomatoes, Tasso

Warm Mushroom and Arugula Salad

This is a wonderfully woodsy, warm salad for chilly autumn evenings.

• 7 tablespoons fruity olive oil
• 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
• 8 ounces domestic white mushrooms, stems discarded, caps thinly sliced
• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup pitted Nicoise olives, finely minced
• 2 tablespoons capers
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 bunches arugula, trimmed, rinsed, and patted dry
• Salt and freshly ground black pepper
• 4 ounces crumbled Gorgonzola cheese

1. Heat 3 tablespoons of the oil in a skillet over medium-high heat. Add the mushrooms and saute, stirring frequently, 5 minutes. Reduce the heat to medium and stir in the garlic, anchovies, olives, capers, lemon juice, and balsamic vinegar. Simmer 5 minutes or so to blend the flavors.

2. Meanwhile, toss the arugula with the remaining olive oil in a large salad bowl. Season to taste with salt and pepper. Add the warm mushroom mixture to the arugula and toss until thoroughly blended. Mix in the Gorgonzola and divide the salad among 6 plates. Serve at once.

Makes 6 servings

from Cold Weather Cooking

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Commenters’ variations: can use chicken or turkey sausage; can replace sun-dried tomatoes with oven-roasted; or use chorizo and pepper jack with Mexican flavors; can add veg such as sauteed spinach, portobello mushrooms, and roasted red peppers

from Epicurious

Yield: 8 servings

Zucchini and Sausage Casserole

• 2 pounds zucchini or yellow squash, coarsely grated
• 3/4 pound sage sausage
• 3/4 pound hot sausage
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup fresh bread crumbs
• 5 large eggs, lightly beaten
• 2 to 3 cups grated sharp cheddar cheese
• 2 cups chopped pecans
• Salt
• Freshly ground pepper
• Hot sauce

Topping

• 6 tablespoons butter, melted
• 3/4 cup fresh bread crumbs
• 3/4 cup chopped pecans
• 1/2 cup grated cheddar cheese

Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.

Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.

Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.

Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.

For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

from Epicurious

Yield: 6 servings

Roasted Turkey with Herbed Cream Cheese and Strawberries

• 4 ounces cream cheese, softened
• 1 1/2 tablespoons chopped mixed fresh herbs such as dill, tarragon, chervil, chives, basil, parsley, marjoram, thyme
• 4 slices good quality bread, toasted
• 1/2 pound roasted turkey breast, thinly sliced
• 1/2 pint strawberries, hulled and thinly sliced
• Fleur de sel*, optional

Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. Place turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of fleur de sel, if using. Slice each sandwich in half. Adapted from Tyler Florence, Food 911 via The Food Network

Golden Onion Soup

• 2 tablespoons butter
• 4 medium onions, thinly sliced
• 4 cups chicken broth
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 slices low carb white bread, crusts removed
• 1/2 pound Gruyere cheese, coarsely shredded

1. Melt butter in a large saucepan over medium heat until it just begins to color. Add onions, reduce heat to medium-low, and cook, stirring occasionally, 30 to 35 minutes until onions are very wilted, golden, and tender.

2. Add broth, rosemary, and salt; bring to a boil. Reduce heat, cover, and simmer 20 minutes.

3. During last 5 minutes of soup-cooking time, heat broiler. Arrange bread slices on a baking sheet. Toast bread under broiler, 4 inches from the heat source, 20 to 40 seconds per side. Turn broiler off. Top each toasted slice with cheese. Return baking sheet to hot oven until cheese melts, about 30 to 50 seconds).

4. To serve: Place 1 bread slice in bottom of each soup bowl, ladle in soup, and top with another bread slice.

Nutritional info (per serving): 25 grams carbohydrate; 15 grams net carbs; 10 grams fiber; 35.5 grams protein; 30 grams fat; 498 calories

from Atkins for Life

Yield: 4 servings

Market Salad with Berries and Chevre

• 4 cups mixed mesclun greens
• 24 small sugar snap peas, strings removed
• 2/3 cup fresh blueberries, or 1/2 cup dried blueberries
• 1/2 cup dried cranberries
• 1/2 cup crumbled local goat cheese
• 1/4 cup smoked salted almonds, coarsely chopped
• about 1/4 cup Simple Shallot Vinaigrette
• 1 teaspoon maple syrup

1. If peas are large, cut them in half on the diagonal.

2. Wash and dry greens. Spread them out on either a large platter or individual plates, to make a bed. Arrange the snap peas over the greens and scatter with the berries, cheese, and almonds.

3. Whisk together the vinaigrette and maple syrup in a small bowl. Drizzle over the salad and serve.

from Dishing Up Maine

Mushroom Goat-Cheese Quesadillas

• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large portobello mushroom caps, cleaned, stems removed
• 3 ounces cream cheese
• 2 ounces mild goat cheese
• 8 (8-inch) flour tortillas
• 3/4 cups Onion Chutney
• 3/4 cups grated mozzarella cheese

Place the balsamic vinegar, olive oil, garlic, salt and pepper in a large bowl. Mix well, and add the portobello mushroom caps. Marinate for 20 to 30 minutes, turning the portobellos ones or twice.

Preheat the oven to 350F. While the mushrooms are marinating, blend the cream cheese and goat cheese in a medium bowl with a fork or by hand.

Grill the mushrooms until tender-crisp, about 4 minutes per side. You may also broil the mushrooms in the over about 3 inches from the broiler element, 4 to 5 minutes per side. Cut the mushroom caps into slices about 1/4 inch thick.

Place 1 tortilla on the work surface. Top with about 2 tablesppons of the cheese mixture, spead to with 1/2 inch of the edge of the tortilla. Top with 2 to 3 tablespoons of the onion chutney, spreading it evenly. Add 3 to 4 slices of the mushrooms and sprinkle with 3 tablespoons of the mozzarella cheese. Top with a tortilla. Repeat until all the cheese filling, chutney, mushrooms, mozzarella, and tortillas are used.

Line a baking sheet with parchment paper or spray it with vegetable oil. Place the filled tortillas on the sheet pan; don't allow the sides to touch. Bake in the over for about 5 minutes, or until the cheese has just melted. Remove the quesadillas with a wide spatula, cut into wedges, and serve immediately.

Serve with a field green salad and a glass of pinot noir or merlot.

540 calories per serving

from The Whole Foods Market Cookbook

Yield: 4 servings