White Bean Salad

I call for a citrus olive oil in this recipe (I used the ruby grapefruit olive oil from O Olive Oils. Orange or Lemon would likely be nice as well (and more readily available). In a pinch, an alternative would be to use a good quality extra-virgin olive oil along with some citrus zest.

• 2 big handfuls baby spinach, washed and dried
• 2 cans white cannellini beans (or freshly cooked equivalent)
• 2 handfuls walnuts, toasted
• a couple glugs of citrus-flavored olive oil
• a small splash of champagne vinegar
• a few pinches fine-grained sea salt
• a bit of crumbled cheese (manouri, goat cheese work nicely)

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

from 101 Cookbooks

Sausage Couscous with Fruit and Pistachios

• 2 cups chicken stock
• 3 tablespoons olive oil
• 1 link Aidells Chicken & Apple Sausage, chopped
• 1 small onion, chopped
• 1 1/3 cups couscous
• ¼ cup chopped dried apricots
• ¼ cup golden raisins
• 3 links Aidells Chicken & Apple Sausage
• ¼ cup shelled pistachios
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped, fresh mint
• Salt and freshly ground black pepper

Preheat the oven to 350°.

Bring the stock to a boil in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, stir in onion and sausage, and cook 4-5 minutes, browning slightly. Add the couscous, apricots and raisins and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes.

In a heavy skillet over medium heat fry the whole sausages for 2-3 minutes a side until well browned, set aside.

Stir the pistachios, lemon juice and mint into the couscous and mix well. Season to taste with salt and pepper. Spoon the couscous onto a serving platter and arrange the browned sausages on top.

Makes 4 servings

Adapted from Aidells

Curried Pecans

Munch on these with a tall, cool drink or sprinkle over chicken salad, stir-fried green beans, or a mixed green salad.

• 2 cups (8 ounces) large pecan halves
• 2 tablespoons unsalted butter, cut into small pieces
• 2-3 teaspoons curry powder
• 1/2 teaspoon coarse salt

1. Preheat the oven to 350 degrees F. Spread the pecans in a large, shallow baking pan and dot with the butter. Bake until the butter just melts, about 5 minutes.

2. Remove from the oven and sprinkle with the curry powder and the salt. Stir to coat.

3. Bake, stirring often, until the pecans are toasted and coated with the butter and curry, 10 to 15 minutes. Cool; store in an airtight container in a cool place.

Makes 2 cups

From Fresh & Fast by Marie Simmons

Roasted Butternut Squash with Sage and Cranberries

Serves 4 to 6

Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.

Ingredients

• 1 medium butternut squash
• 4 tablespoons olive oil*, divided
• Sea salt and ground pepper
• 2 medium onions
• 2 tablespoons chopped sage
• 4 tablespoons dried cranberries or cherries

Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Nutrition Per serving (about 9oz/247g-wt.): 210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g total carbohydrate (6g dietary fiber, 9g sugar), 2g protein

from Whole Foods

Orange Quinoa Salad

With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or increase the serving size to 3/4 cup and add feta cheese or shredded rotisserie chicken to make it a main dish.

Yield: 10 servings (serving size: about 1/2 cup)

Ingredients

Dressing

• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons low-fat buttermilk
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Salad

• 1 1/3 cups uncooked quinoa
• 2 3/4 cups water
• 1/2 teaspoon salt
• 1 cup thinly sliced green onions
• 1 cup sweetened dried cranberries
• 1/3 cup chopped fresh parsley
• 3 tablespoons sliced almonds, toasted

Preparation

To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.

To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.

Nutritional Information: Calories: 170 (28% from fat); Fat: 5.2g (sat 0.6g,mono 3.1g,poly 1.1g) ; Protein: 3.5g; Carbohydrate: 28.8g; Fiber: 2.7g; Cholesterol: 0.0mg

Maureen Callahan, Cooking Light, JULY 2006

Whole-wheat Spaghetti with Chard and Ricotta

Yield: Makes 4 to 6 servings

Ingredients

• 1 pound dried whole wheat spaghetti
• 2 teaspoons olive oil
• 1 1/2 tablespoons minced garlic
• 1 pound green chard (rinsed, ends trimmed, and coarsely chopped)
• 1 container (15 oz.) low-fat ricotta
• 1/3 cup chopped roasted, salted pistachios
• 1/4 cup grated pecorino or parmesan cheese
• 1 1/2 tablespoons grated lemon peel
• 1 tablespoon lemon juice
• Salt and pepper

Preparation

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return spaghetti to pan.

2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 cup of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes.

3. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 cup reserved pasta-cooking water, and salt and pepper to taste.

Nutritional Information: Calories: 430 (23% from fat); Protein: 22g; Fat: 11g (sat 3.2); Carbohydrate: 66g; Fiber: 11g; Sodium: 260mg; Cholesterol: 20mg

Sunset, NOVEMBER 2003

Almond Cake with Strawberry-Rhubarb Compote (Gâteau aux Amandes)

For the compote

• 1 pound strawberries, rinsed and hulled
• 1 pound rhubarb, trimmed
• 1 lemon
• 3/4 cup granulated sugar

For the almond cake

• Butter and flour for the pan(s)
• 7 ounces almond paste
• 1/4 cup granulated sugar
• 4 ounces unsalted butter, cut into small pieces and chilled
• 2 tablespoons honey
• 3 large eggs
• 2 tablespoons amaretto, plus additional for brushing
• 1/3 cup all-purpose flour, sifted
• Kosher salt
• 1/3 to 1/2 cup sliced almonds, toasted
• Confectioners’ sugar
• 3/4 cup creme fraiche, whipped to soft peaks

Make the compote

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)

Make the cake

1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.

2. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

3. Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.

4. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.

5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.

6. Unmold the small cakes or invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. (The large and small cakes can be stored, well wrapped, at room temperature for up to 2 days.) To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped creme fraiche and the strawberry-rhubarb compote.

from Smitten Kitchen, adapted from Thomas Keller’s Bouchon (via Leite’s Culinaria)

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

Chicken Curry with Cashews

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
• 1 (14.5-oz) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews (1/4 lb)
• 3/4 cup plain whole-milk yogurt
• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

from Epicurious

Yield: 4-6 servings

Moroccan Lamb Tagine with Raisins, Almonds, and Honey

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Accompaniment: couscous

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note: Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

USER NOTES: Substituted two types of garam masala and a tiny bit of chinese 5 spice powder for the ras el-hanout and it seemed like the taste was a fair approximation. Next time I might add less almonds and less prunes as the recipe could be a bit less sweet and there are almost 2 almonds in every bite with this amount.

reduce honey to 1T.

Substitute currants for the raisins and reduce the liquid to really get that great flavor. If you go to an international market, look for dried, whole lemons- one added to the stew makes a nice addition, as well as adding some whole cardamom pods.

from Epicurious

Yield: 6-8 servings

Chicken Salad with Rosemary, Almonds, and Green Onions

• 3 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 2 skinless boneless chicken breast halves
• 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
• 1/4 cup thinly sliced celery
• 2 green onions, thinly sliced
• 1 apple, chopped
• salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings

Blondies

• 1 cup (4 ounces) pecans or walnuts
• 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
• I teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups (10 1/2 ounces) packed light brown sugar
• 2 large eggs, lightly beaten
• 4 teaspoons vanilla extract
• 6 ounces Guittard white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.

Makes 36 servings

Blondies

• 1 cup (4 ounces) pecans or walnuts
• 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
• I teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups (10 1/2 ounces) packed light brown sugar
• 2 large eggs, lightly beaten
• 4 teaspoons vanilla extract
• 6 ounces Guittard white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.

Makes 36 servings

Pumpkin, Prosciutto, and Parmesan Lasagne

Soothing, unusual, and perfect for a dinner party on the first frosty night in October or for a sophisticated Halloween soiree.

• 1/2 cup (1 stick) unsalted butter
• 6 leeks, trimmed, rinsed well, and minced
• 4 cups canned pumpkin puree
• 1/2 cup dry white wine
• Salt and freshly ground black pepper to taste
• Bechamel Sauce
• 1 1/4pounds lasagne noodles, cooked al dente and drained
• 8 ounces thinly sliced Prosciutto
• 1/4 cup fresh sage leaves, torn into irregular pieces
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups walnut pieces, lightly toasted

Preheat the oven to 350F. Butter a 15 x 10-inch casserole or baking pan.

Prepare the pumpkin filling: Melt the butter in a large skillet over medium heat. Add the leeks and saute, stirring occasionally, until very tender, about 15 minutes. Stir in the pumpkin and the white wine and cook, stirring constantly 2 minutes. Remove from the heat and season with salt and pepper. Set aside.

To assemble the lasagne, make a layer of the lasagne noodles in the prepared casserole and top with half the sliced prosciutto and one-third of the bechamel. Scatter half the sage leaves evenly over the top. Cover with another layer of noodles, then all the pumpkin filling, 1 cup of the Parmesan, and 1 cup of the walnuts. Make another layer of the lasagne noodles and top with the rest of the prosciutto, another third of the bechamel, and the remaining sage. Make a final layer of noodles and top with the remaining bechamel, walnuts, and Parmesan.

Bake the lasagne in the oven until lightly browned and bubbling, 50 to 60 minutes. Let cool 10 minutes before cutting and serving.

Makes 12 servings

from Cold-Weather Cooking, p. 19-20

Spiced Pecans

• 2 cups pecan halves
• 2 1/2 tablespoons vegetable oil
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard

1. Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels.

2. Preheat the oven to 300F.

3. Spread the nuts on an ungreased baking sheet and toast stirring occasionally, for 45 minutes. Remove the nuts and increase the oven temperature to 350F.

4. Whisk together the vegetable oil, sugar, salt, cinnamon, nutmeg, cloves, ginger, and mustard in a medium-size bowl. Add the hot nuts and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up to 2 weeks.

from Cold Weather Cooking

Orzo and Roasted Vegetable Salad

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• Salt and freshly ground black pepper to taste
• 1 pound orzo, cooked according to package directions and drained
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

1. Preheat the oven to 375F.

2. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

3. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Makes 8 to 10 servings

from Cold Weather Cooking

Pumpkin Pecan Oatmeal

• 1 1/2 cups water
• 1/2 teaspoon pumpkin pie spice*
• 1/8 teaspoon salt (optional)
• 1 cup oatmeal (quick or old fashioned, uncooked)
• 1/2 cup canned pumpkin
• 1/6 cup firmly packed brown sugar
• 4 ounces vanilla low-fat or nonfat yogurt
• 1 1/2 tablespoons coarsely chopped toasted pecans**

*To make your own pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store tightly covered.

**To toast pecans: Spread pecans evenly in shallow baking pan. Bake at 400°F 5 to 7 minutes or until deep golden brown.

1. In medium saucepan, bring water, pie spice and salt to a boil; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency.

2. Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

Nutritional Info per 1 cup serving: calories 180, fat 4g, carbohydrates 31g, fiber 3g, protein 6g

Yield: 3.5 servings

Chicken Cashew Chili

Pureed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when pureeing.

• 2 dried ancho chilies
• 1/4 cup cashews, raw or roasted
• 1 cup chicken broth
• 2 whole chicken legs plus 1/2 chicken breast (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 large onion, chopped coarse
• 3 garlic cloves, chopped fine
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 3 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
• 1 14 1/2-ounce can diced tomatoes with juice
• 1/2 cup cashews, raw or roasted
• 1/2 ounce fine-quality bittersweet chocolate (not unsweetened) or semisweet chocolate
• 1 cup canned kidney beans, rinsed and drained

Make chili puree: Heat a small heavy skillet over moderate heat until hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, seed and de-vein chilies. In a blender puree chilies with cashews and broth until smooth.

Cut legs into drumsticks and thigh portions. Remove excess fat from chicken and pat chicken dry.

In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cool onion and garlic, stirring, until softened. Add cumin, chili powder, and salt and cook, stirring, 1 minute. Add chicken and stir to coat with onion mixture. Stir in chili puree, 2 tablespoons coriander, and tomatoes with juice and simmer, covered, stirring occasionally to avoid sticking, 45 minutes, or until chicken legs are cooked through.

Remove pan from heat and transfer chicken to a bowl. With 2 forks shred meat, discard bones and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans. Cook chili over moderate heat, stirring, until heated through and chocolate is melted. Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled, covered.

from Epicurious

Yield: 2 generous 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

Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

• 4 firm Anjou or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon table salt
• ground black pepper
• 2 bunches of arugula (about 7 cups)
• 4 ounces Parmesan cheese
• 1 cup walnuts

Chop walnuts coarsely and toast in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes. Set aside to cool.

For Roasted Pears: Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.

Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.

Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.

For Salad: Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

Remove arugula stems, wash, dry, and tear into bite-sized pieces. 4 ounces Shave Parmesan cheese into thin strips with vegetable peeler. Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.

menu: with Pasta all' Amatriciana

from Cooks Illustrated

Yield: 4-6 servings