Summer Vegetable Casserole

Squash, zucchini, tomatoes... summer bounty! It's the end of the season, and we're all looking for ways to use the warm weather harvest. I decided to put my favorite warm weather veggies into a casserole-- perfect for when the days are getting cool enough to heat up your oven. Baked with a layer of crunchy panko breadcrumbs on top, it's a crisp and flavorful way to enjoy an end-of-summer dinner.

Ingredients

• 1 TBSP olive oil
• 4 TBSP butter, plus a little extra for the baking dish
• 1 summer squash, sliced thin
• 1 zucchini, sliced thin
• 1 1/2 large beefsteak tomatoes, sliced thin (approximately 2 cups)
• 1/2 large onion, diced (approximately 1/2 cup)
• 4 cloves garlic, minced
• 1 bunch asparagus, broiled and cut into 1 inch pieces (Need instructions for how to broil asparagus? I shared a recipe a while back-- http://cookingfrommyhearth.blogspot.com/2011/03/broiled-asparagus.html)
• 1 cup panko breadcrumbs
• 1 TBSP italian seasoning
• 3 cups "italian blend" cheese (mozzarella, parmesan, asiago, provolone, fontina, etc.)
• salt and pepper (on the asparagus), to taste

To Make

1. Preheat your oven to 350 degrees Fahrenheit.
2. Heat up a skillet, add the olive oil, and sauté the onions and garlic until translucent and lightly browned. Add a little salt if you like. 
3. Grease an 8x8 baking pan with butter. 
4. Layer your casserole: First a zucchini and squash layer, then onions and garlic, then asparagus, then tomatoes, then cheese. Repeat until you reach the top of the pan and top with cheese. 
5. Melt the 4 TBSP butter and stir into the panko and italian herbs. 
6. Top the casserole with the panko blend and any remaining cheese. 
7. Cover the dish with foil and bake, covered, for 25-30 minutes.
8. Uncover the baking dish, raise the temperature of the oven to 400 degrees Fahrenheit, and bake the casserole for another 5-10 minutes... until the breadcrumbs are golden brown. Be sure to keep an eye of things during this stage; the breadcrumbs can burn very easily.
9. Allow the cooked casserole to rest for 10 or so minutes before serving to give it the opportunity to set.

The Salem Bake

I'm by no means the first person to come up with the idea of putting chopped vegetables in a foil packet on the barbecue, but I give you my family's version: The Salem Bake. Named for Salem, New York, the town where my Dad first put the Salem Bake together and placed it on the grill, this is a great dish to throw together when you're looking for a vegetarian-friendly alternative to the usual veggie kebabs. There's no recipe, just "guidelines." This truly is one dish you can make up as you go.

What You'll Need

• root vegetables, chopped into small-medium bite size pieces 
• Examples: Potatoes, Sweet Potatoes, Parsnips, etc.
• more vegetables, chopped small
• Examples: Carrots, Sweet Onions, Asparagus, Squash, Zucchini, etc.
• garlic, minced
• your favorite herbs and spices
• Examples: salt and pepper to taste, fresh or dried rosemary, sage, etc.
• fat
• olive oil, extra virgin olive oil, butter, etc.

To Make

1. Heat up your grill!
2. Layer a couple large pieces of foil as the bottom foundation of your bake. 
3. Fill the foil with your veggies of choice. When you're doing this, make like you're filling a burrito-- add too much and you will make your bake unwieldy when you go to move it to your grill.
4. Add a little oil and/or dot with butter.
5. Toss in your herbs and spices. Not sure what to add? The basic kosher salt and freshly ground pepper have never failed to disappoint!
6. Close up the bake with another layer or two of foil, and pat into a rectangle.
7. Put your foil packet on the grill. The cooking time will depend on how big you chopped your vegetables and how hot your barbecue is, but my time usually averages about 45 minutes. 
8. To test for doneness, tear a little whole in the top of the foil (watch out for steam!) and poke your biggest vegetable with a fork (just like poking a baked potato in the oven). If the fork comes in and out easily you are done!

Oven Roasted Chickpeas

Feel like a crunchy snack, but not in the mood to break out the chips and crackers? I love roasting chickpeas. There's a nice protein punch in this snack, and you get to customize your spices to boot!

Ingredients

• 1 15.5 ounce can of chickpeas
• 1 TBSP olive oil
• Your spices of choice (about 2-3 tsp total). Sky's the limit, so be creative and pick flavors you like. I like using:
• kosher salt and cayenne pepper
• garlic salt
• parsley and paprika

To Make

1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse chickpeas thoroughly, and allow to drain.
3. Spread the chickpeas out in one layer on a cookie sheet and bake for 20-40 minutes, until golden and crunchy.
4. While they're still warm, toss the chickpeas in the olive oil, then stir in your spices.

Cold Sesame Noodles

This dish is a warm-weather favorite in our house. The noodles get better and better over a few days in the 'fridge... if they last that long. Chili paste gives them a little zing, but they're truly not spicy as far as my palate is concerned. Serve 'em up with some freshly sliced cucumbers or sugar snap peas.

Ingredients

• 8 ounces Chinese egg noodles
• 2 TBSP peanut oil
• 3 TBSP dark/toasted sesame oil
• 4 cloves garlic, minced
• 1-2 TBSP freshly grated ginger (depending on how much you enjoy ginger)
• 2 scallions, sliced thin
• 1/2 cup creamy peanut butter
• 3 TBSP reduced sodium soy sauce or tamari
• 1 tsp red chili paste- I've used Sriracha Hot Chili Sauce and had good results
• 2 TBSP brown sugar
• 3 TBSP rice vinegar
• 6 TBSP hot water
• 1.5 TBSP sesame seeds, toasted

To Make

1. Cook the noodles to al dente, according to package directions. When cooked, drain and rinse noodles until room temperature.
2. Put noodles in a large bowl, making sure that all of the water has been drained. Toss them in the sesame oil to keep them from sticking together.
3. Heat the peanut oil in a pan over medium heat. Cook the scallions, garlic, ginger, and chili paste until soft. Stir in the brown sugar, peanut butter, vinegar, soy sauce, and water. Mix until the peanut butter is blended in and the sugar has dissolved. 
4. Toss your noodles in the peanut butter mixture and stir in the toasted sesame seeds. 
5. Chill for a few hours and serve.

Stuffed Peppers

Summertime is here, and peppers are in season. What to do? What to do? There's always tossing them into a cold salad or a morning omelet, but when you feel like something heartier, try stuffing them full of tasty brown rice, beans, vegetables, cheese, and spices.

INGREDIENTS

- 6 large bell peppers, any color... tops and seeds removed

- 2 cups cooked brown rice

- 4 medium tomatoes, chopped

- 1 small/medium sweet onion, diced

- 6 cloves garlic, diced small

- 1 cup cheese shredded (cheddar, monterey jack, parmesan, etc.), plus a little extra

- 1/2 cup red kidney beans

- 1/2 cup black beans

- 1 TBSP dried basil

- salt and pepper to taste

- 1 TBSP extra virgin olive oil

- 3/4 cup pasta sauce

- 1 cup vegetable broth

HOW TO PREPARE

1. Preheat your oven to 350 degrees Fahrenheit.
2. Sauté onions and garlic in olive oil until lightly browned.
3. In a small bowl, combine the vegetable broth and pasta sauce.
4. In a large mixing bowl, combine the rice, tomatoes, cooked onions and garlic, cheese, beans, and spices. 
5. Arrange the peppers, hollowed side up, in a baking dish.
6. Spoon the mixture from the large bowl into the peppers.
7. Poor the sauce and broth into the bottom of the pan, and sprinkle a little extra cheese on top of the peppers.  
8. Bake peppers for 30-40 minutes, or until the cheese is golden and bubbly and the peppers are tender when poked with a fork.

Zesty Black Bean Soup

It's a challenge to make a spicy black bean soup that doesn't taste like chili! Ease up on the chili powder, as a little extra broth, break out the crock pot and get ready to enjoy a soup that works great as a main dish or a side.

Ingredients
-  1.5 pounds dried black beans rinsed and soaked overnight in water (makes approximately 9 cups once soaked)
- 2 cups corn kernels
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups tomatoes, diced
- 1 onion, diced
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp cayenne pepper
- 2 TBSP olive oil

How To Cook It
1) Put beans, corn, garlic, broth, tomatoes, and spices into your crock pot.
2) Meanwhile, heat a skillet, add the olive oil, and sauté onions until they're translucent and lightly browned.
3) Add the cooked onions to the crock pot with the other ingredients.
4) Cook the soup mixture on low for 8 hours.
5) Garnish individual bowls with your fav. homemade guacamole and fresh cilantro. Guac makes the soup smooth and creamy (not to mention extra delicious) when stirred in, so enjoy!

Potato Parsley Soup

You can't beat a hearty soup in the cool weather months! Enjoy this one with some freshly baked bread or rolls, and you've got yourself a meal. I wrote the recipe including higher fat ingredients like butter, cheese, and whole milk. These obviously aren't so great for your cholesterol, but sometimes you've got to cook with them if you want to make a meal that's over-the-top delicious. This one is, so enjoy!

Ingredients
- 8 medium red-skinned potatoes, scrubbed and diced small (Skins on! They'll add a little color to your soup pot.)
- 8 cups vegetable broth
- 1 medium-large onion, diced
- 6 ribs celery, diced
- 4-6 cloves garlic, minced
- 2 tsp salt
- 3 TBSP butter
- 1 1/2 cups sharp cheddar, freshly grated
- 1/2 cup Parmigiano Reggiano, freshly grated
- 1 1/2 cups whole milk
- 2-3 TBSP fresh parsley, minced or torn

How To Cook It
1) Melt butter in a pan and sauté celery, onions, and garlic until the onions are translucent. Add salt.
2) Meanwhile, heat your diced potatoes and vegetable broth to boiling in a stock pot.
3) Add your sautéed veggies to the pot, reduce heat, and simmer for about 15-30 minutes, until potatoes are soft and give easily to a fork.
4) Add cheese and milk. Simmer for a few minutes longer and stir in the parsley.
5) Serve.

Chili Pie

The start of football season coincides with the beginning of chili season in our home. It doesn't get better than crusty, homemade bread or freshly baked cornbread on the side. This recipe combines the two for a quick and easy dinner that makes a great meal whether you're having guests over, a casual game day, or a combination of the two. It's based on the recipe found in the 2002 edition of Practical Vegetarian Cookery. If you're lacking fresh tomatoes, corn, and dried beans, simply substitute one drained and rinsed can of each for the filling ingredients listed below.

Ingredients

For The Filling You'll Need...
- 1 TBSP vegetable oil
- 2 garlic cloves, minced
- 2 bell peppers (one red, one green), seeded and diced
- 2 celery stalks, diced
- 2 tsp chili powder
- 1-2 tomatoes, diced
- 1 1/2 cups corn
- 1 1/2 cups cooked kidney beans
- 2 TBSP fresh cilantro, chopped + plus a little extra to garnish
- salt and pepper, to taste

For The Cornbread Topping You'll Need...
- 2/3 cup cornmeal
- 1 TBSP all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg, beaten
- 6 TBSP whole milk
- 1 TBSP vegetable oil
- 1 cup of your favorite sharp cheese, shredded

How To Cook It
1) Heat 1 TBSP of oil in a large skillet and gently fry the garlic, peppers, and celery for about five minutes until they're just softened.
2) Stir in the spices (salt, pepper, and chili pepper), tomatoes, corn, and beans. Bring all to a boil, reduce heat, and simmer for ten minutes. Add the cilantro.
3) Spoon all into an ovenproof dish and set aside.
4) Preheat your oven to 425 degrees Fahrenheit.
5) Mix the dry topping ingredients (cornmeal, flour, baking powder, salt). Once well combined, add the egg, milk, and oil. Stir until just moistened.
6) Use a spatula to evenly cover your chili filling with the cornbread batter.
7) Bake the Chili Pie for about 30 minutes, or until golden and firm.
8) Garnish with cilantro and serve.

Zuccanoes

I found this great recipe in The New Moosewood Cookbook. If you're baking it for a child, you might consider sitting a toy person with a little toothpick or mini flag "paddle" on top. Hope you enjoy baking (and eating) up this tasty zucchini dish as much as I did!

Ingredients
- 1 1/2 cups cooked rice
- 4 medium-sized zucchini (about 2 pounds)
- 1-2 TBSP olive oil
- 1 1/2 cups onion, minced
- 1 tsp salt
- 1/2 pound mushrooms, minced
- 6 medium cloves garlic, minced
- 1 1/2 cups almonds or pecans, minced and lightly toasted
- 3 TBSP fresh lemon juice (about 1 small lemon)
- black pepper, to taste
- cayenne pepper, to taste
- a few pinches of freshly minced or dried herbs: any combination of parsley, basil, dill, thyme, or marjoram
- 1 cup packed and grated swiss or cheddar cheese

How To Cook It
1) Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
2) Heat the olive oil in a medium-sized skillet. Add the onions and salt and saute over medium heat until the onion is soft (5 to 8 minutes).
3) Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
4) Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
5) Preheat oven to 350 degrees Fahrenheit. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.

Stuffed Mushrooms

Stuffed mushrooms have long been one of my favorite appetizers. Depending on how much stuffing you like, you find that either the mushroom either shines on it's own or serves as more of a tasty carb delivery system. Strike the balance of both and you might very well achieve hors d'oeuvres nirvana.

Ingredients
- 20-40 ounces mushrooms, washed with stems removed. Use less mushrooms if you want a "Would you like some mushrooms with your stuffing?" dish, and more if you prefer to highlight your mushrooms.
- 4 1/2 cups fresh breadcrumbs. Put your favorite bread through a food processor or to a cheese grater to achieve this.
- 1/2 medium onion, diced
- 4 cloves garlic, diced
- 1 TBSP dried parsley
- 2 tsp dried oregano
- salt and pepper, to taste
- 5 TBSP butter
- 2 eggs, whipped
- Splash of red wine
- 1 cup freshly grated Parmigiano Reggiano

How To Make Them
1) Splash a little wine into a pan and warm.
2) Add onion and garlic, sauté until translucent.
3) Combine breadcrumbs, parsley, oregano, salt and pepper, and cheese in a large mixing bowl. Add the onion/garlic mixture and the egg.
4) Melt the butter and stir into all. You should be able to pick up a bit of the stuffing and press it together to form a little ball. If the mixture seems too dry, add a bit more wine.
5) Preheat your oven to 350 degrees Fahrenheit.
6) Lay out your mushrooms on a baking sheet and fill with the stuffing.
7) Bake for 30-45 minutes. When the mushrooms are done they'll be golden brown, and you'll have to fight the urge to pop one in your mouth fresh out of the oven.
8) Make sure you eat a mushroom or two yourself before putting them out for friends and family. These little beauties disappear quickly!

Veggielicious Enchiladas

Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety.

Ingredients

- 6 large tortillas
- 1.5 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well)

For the sauce you'll need...
- 2 1/2 cups tomatoes, chopped
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 1/2 cups vegetable broth
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (Cayenne tends to add heat more than flavor, so if you like your enchiladas on the mild side, leave this spice out.)

For the filling you'll need...
- 2 cups black beans, cooked
- 4 TBSP peas
- 2 cups bell pepper (any color), chopped
- 1 jalapeño pepper, minced (leave out if you want a mild enchilada filling)
- 1/2 of a large Vidalia onion, minced
- 15 baby corn-on-the-cobs (approximately one can), sliced
- 4 TBSP extra virgin olive oil
- salt and pepper to taste


How To Cook It

The Sauce...
1) Add all ingredients to a pot. Bring to a boil.
2) Reduce heat and simmer for 20-30 minutes (stirring constantly), or until the mixture is reduced by half.

The Whole Enchilada...
1) Preheat your oven to 375 degrees Fahrenheit.
2) Heat the olive oil in a pan. Add all filling ingredients except for the beans and peas. Sauté on medium heat for about 5-10 minutes, until vegetables begin to brown just a little bit.
3) Stir the beans and peas into the pan and cook for another 1-2 minutes.
4) Divide the enchilada filling equally between the six tortillas. Roll up and lay seam side down in a glass baking dish.
5) Pour the sauce you've made over the top of the tortillas, and sprinkle the cheese over all.
6) Bake for 20 minutes, or until cheese is golden brown and bubbly.

Chilled Tortellini Salad

On a hot summer day, there are times when a warm meal just won't do. This cold, hearty salad is perfect for when you're looking for a meal that'll fill you up without turning your home into an oven. Make it the night before you plan to eat it so that the tortellini can marinate and all of the flavors can meld.

Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove garlic, minced
- 8 ounces tortellini, cooked according to package instructions
- 8 ounces of your favorite hard cheese (I love using sharp cheddar!), cut into small cubes
- 1 large bell pepper, diced (I like using red, orange, or yellow)
- 1/3 cup olives, pitted and sliced
- 3 cups of your favorite salad greens (spinach, lettuce, arugula, etc.)

How To Make It
1) Put olive oil, vinegar, dry mustard, oregano, basil, and minced garlic in a bowl. Blend well using an emersion blender. Set aside.
2) Place hot pasta in a lidded container, pour your marinade over it, and invert/gently shake container
several times to coat well.
3) Cool the mixture to room temperature.
4) Add cheese cubes, pepper pieces, and the olives.
5) Invert/shake again to coat all ingredients.
6) Chill for several hours, ideally overnight.
7) Right before serving add your fresh greens.

Tip From The Hearth: Make Stromboli

Looking to mix up your pizza night? Make stromboli instead of pizza for a change. Sounds kinda fancy and difficult, right? Well, I seek to make my kitchen a no-intimidation zone, so no! Only an extra step or two and longer baking time required. Stromboli is essentially just a pizza in jellyroll form.

Simply:
1) Preheat oven to 425 degrees Fahrenheit.
2) Prepare your pizza dough.
3) Using your hands and/or a rolling pin, roll the dough out on a rectangular cookie sheet until it looks like it would be ready to turn into a regular pizza.
4) Add your favorite toppings (think red sauce, cheese, broccoli, mushrooms, garlic, onions, meat for the omnivores if you're making a couple of these at a time, etc.). Use a little more sparingly than you would with pizza to avoid the a mess of stromboli filling on your baking sheet.
5) Roll up as you would a jelly roll (or a loaf of cinnamon bread) and pinch the ends together. Use a little water if the dough is difficult to stick together.Place seam down on your baking sheet.
6) Lightly brush the top of the stromboli with extra virgin olive oil and sprinkle with a little bit of cheese.
7) Bake for 30-45 minutes, or until thoroughly browned.

Asparagus Soup

I looooooove asparagus in spring. Heck, I love asparagus any time of year, but enjoying a vegetable in season is where it's at. If you have a half hour and want to use the extra asparagus you have laying around, try out this recipe. Not only are we using one seasonal vegetable, but I've thrown in spring-only fresh garlic and green garlic stalks for good measure. If you're not reading this in the spring, then just replace the garlic stalks with leeks or any other vegetable that has a mild onion flavor.

Ingredients
- 2 TBSP butter
- 1 1/2 TBSP flour
- 1 head garlic, chopped
- 1/2 cup green garlic stalks, cleaned and sliced thin
- 1 bunch asparagus, with dry ends snapped off and snipped into small pieces
- 1/2 cup whole milk
- 1/3 cup white wine
- 4 cups vegetable broth
- 1 tsp dried rosemary
- 1/2 tsp ground ginger
- salt and pepper to taste

How To Cook It
1) Using a dutch oven or stock pot, melt the butter. Add the garlic and sliced garlic stalks. Sauté until both are tender.
2) Stir in the flour (make sure to blend it in well), and cook for an additional few minutes.
3) Pour in the wine and use the liquid to remove the browned garlic and garlic stalk pieces from the bottom of the pan so that they can add flavor to your soup.
4) Add the vegetable broth, asparagus, rosemary, ginger, salt, and pepper.
5) Simmer until the asparagus is tender, about 10 minutes. Keep an eye on the color of your asparagus. When it turns bright green, it's pretty close to being done. Going from that nice green to a browner color means that you've overcooked it.
6) Remove the soup from the heat and purée until smooth using an immersion blender, food processor, blender, etc.
7) Place your pot back on the stove and add your milk. Cook for an additional five minutes and serve.

Pasta Lentil Bolognese

This recipe became what I like to call... accidentally vegan. Translation: Laura forgot to add milk. It was delicious though, and it is nice to have a recipe that can be good with or without animal products.

The recipe comes from the April/May 2011 issue of Clean Eating Magazine. My in-laws gave us a subscription as a gift, and there's a lot of inspiration to be had by looking at all of their culinary creations. They describe what a bolognese sauce is with the recipe too, which is nice: Bolognese sauce is a rich ragout that simmers for hours, coaxing flavor from aromatic vegetables and texture from at least one form of meat. Our plant-based version honors it's roots with steady preparation (thankfully quicker than several hours!) that persuades sweet notes from caramelized vegetables and soft yet sturdy chew from meaty lentils. A splash of milk (OOPS) towards the end of an hour-long stovetop stay rounds out the zip of the tomato-based sauce.

Now, without further adieu, I give you Pasta Lentil Bolognese...

Ingredients
- 2 tsp olive oil
- 1 medium onion, diced small
- 1 medium carrot, peeled and diced
- 2 small celery stalks, diced small
- 1 small fennel bulb, diced smal
- 4 cloves garlic, minced (I used one head of garlic instead)
- 2 TBSP white wine vinegar
- 2 cups vegetable broth
- 1 cup lentils
- 28 ounces canned, diced/chopped tomatos
- 2 tsp oregano
- 2 tsp parsley
- 1 tsp basil
- 8 ounces pasta
- 1/2 cup low-fat milk
- 1/4 tsp salt
- 1/2 tsp fresh ground black pepper

How To Cook It
1) In a large Dutch oven or saucepot, heat oil on medium-high. Add onion, carrot, celery, fennel, and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley, and basil. Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
2) Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
3) Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper.

Baked Meatballs

Do you have omnivores in your life? I do, and I cook meat for them. Where my son is concerned, it's a matter of choice: When Gavin is an adult, he'll choose what diet he wants to follow. In order for it to be a real decision, he'll need to be able to digest meat. Sure, he could get all of the nutrition he needs from an octo-lavo vegetarian diet like I do, but as anyone who has eaten a big hamburger after giving up red meat for a significant period of time can tell you: It's not going to be a picnic digesting the thing. So, Gavin will eat meat as a little boy. If he trends like his mama he'll get sick of it by the time he's in middle school, and he can learn how to have a healthy diet without it. If he follows in his daddy's footsteps, I'll need to invest in a good set of steak knives. Either way, it'll be his choice.

Now, where others (including my husband) are concerned, it comes down to this: I do not feel that my status as a vegetarian means that others around me should/must follow the same path. You'll encounter some "Vegan-gelicals" out there, but I am not one of them. Vegetarian food is tasty and nutritious, and you're missing out on a great meal if you poo-poo food when it doesn't have cow, pig, chicken, fish, etc. in it, but if you feel you want to eat meat-- eat it. My only request to my omnivore friends is to look into where your meat and animal products come from. Purchase them from local, responsible, humane, and (ideally) organic farmers; do not support the factory farming industry.

Phew! Quite a soapbox speech that was. On to the recipe. These meatballs have been endorsed by Gavin, who cleaned his plate, and Greg, who said that they were "tasty".

Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 4-6 cloves garlic, chopped
- 2 TBSP red wine, plus a little extra
- 1 egg
- 1/3 cup parmesan cheese, shredded
- 1/2 cup breadcrumbs (either from a container, or made with stale bread you've got laying around)
- 1 tsp parsley
- 1 tsp paprika
- 1 tsp oregano

How To Cook It
1)  Preheat your oven to 350 degrees Fahrenheit.
2) Get a big bowl, and mix together all of your non-meat ingredients until well-blended.
3) Using your hands (or gloved hands), knead the beef into the mixture.
4) Roll meat into balls (this recipe should make about 15-20) and leave in the bowl.
5) Heat up a little olive oil in a large oven-safe pan with a lid.
6) Once the pan is hot (but not scorching... olive oil has a low smoke point), add the meatballs and brown for a couple minutes.
7) Add a splash of red wine to the pan, immediately cover with the lid, and place in the oven for 15-20 minutes.
8) Serve over pasta and red sauce, sliced up on a pizza, on a salad... be creative!

Samosas

In my early twenties, I lived in Ithaca, New York, home to great vegan and vegetarian fare... along with some awesome waterfalls! Unfortunately, I wasn't a vegetarian then, and I had no idea what I was missing when I walked by the original Moosewood Restaurant. I once stopped in for an Italian Soda on a hot afternoon, but that was about it. Little did I know that eating without meat could be not only manageable, but delicious! I've been meat-free for a few years now, and I've cooked and baked regularly using the wonderful cookbooks published by Moosewood.

This recipe for Samosas from The New Moosewood Cookbook is a favorite of mine. If you have some time to put in to the prep work, I promise you'll reap the rewards!

Ingredients

For the dough you'll need...

- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup buttermilk or yogurt
- extra flour as needed

For the filling you'll need...
- 2 large potatoes
- 1 TBSP butter
- 1 cup onion, minced
- 2 cloves garlic, minced (I usually double the garlic)
- 1 TBSP freshly grated ginger (If you don't have fresh ginger, use 1 TBSP powdered ginger)
- 1 tsp mustard seeds
- 1 tsp dried coriander
- 3/4 tsp salt
- 1 1/2 cups uncooked green peas (Thawed frozen peas work just fine)
- 2 TBSP lemon juice
- Cayenne pepper, to taste

For the dipping sauce you'll need...
- 1/2 cup cider vinegar
- 1/2 cup water
- 3 TBSP brown sugar
- 1 clove garlic, minced
- 1 tsp salt

How To Cook It

The Dough...
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. (or use a stand mixer)
3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

The Filling...
1) Peel the potatoes and chop them into 1-inch pieces.
2) Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

3) Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Sauté over medium heat 8-10 minutes, or until onions are quite soft. 

4) Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

To Assemble and Bake...
1) Preheat the oven to 425 degrees Fahrenheit. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3) Place approximately 1 1/2 TBSP filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes, then reduce heat to 375 degrees Fahrenheit and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
5) Serve with dipping sauce within 5 minutes of baking. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch drips.

The Dipping Sauce...
1) Place all dipping sauce ingredients in a small saucepan. Stir until the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. The mixture will reduce slightly.
3) Serve warm or at room temperature with hot samosas.

Fugassa

Fugassa was a dish I remember my Nana making while I was growing up. At it's core, it's a piece of flatbread or pizza dough topped with olive oil and onions. I like to add herbs, garlic, and a small amount of cheese to put taste buds over the top.

You'll need a dough recipe for the base of the Fugassa, and I highly recommend spending $15 and buying Artisan Bread In Five Minutes A Day. Not only will you find a great Olive Oil Dough recipe that you can use for pizza, you'll find many other recipes for loaves you'll love to bake and share with your loved ones. This is the book got me baking bread again after having my son! It's not intimidating, and gives you the tools to do great things with your oven.

Ingredients
- Enough pizza dough to spread across an 11x17" baking sheet (about an overflowing cereal bowl's worth). I half of the Olive Oil Dough I made using the recipe from Artisan Bread In Five Minutes A Day.
- 3 TBSP extra virgin olive oil + extra for greasing the baking sheet
- 1/2 cup parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 2 heads (yes, heads not clove) garlic
- 1/2 of a large sweet onion, sliced into very thin rings
- 1 TBSP oregano

How To Cook It
1) Preheat your oven to 375 degrees Fahrenheit.
2) Grease your baking sheet with a little of the extra virgin olive oil.
3) Using a food processor, blend the garlic, 3 TBSP extra virgin olive oil, and oregano until thoroughly minced and combined. You can also finely dice the garlic and mix it with the extra virgin olive oil and oregano if you don't have a food processor.
4) Spread out the pizza dough evenly across the baking sheet.
5) Using a small spatula, distribute the garlic mixture evenly across the dough.
6) Sprinkle the dough and garlic with about half of your parmesan and mozzarella.
7) Add the onion rings.
8) Sprinkle the rest of the cheese on top of all.
9) Bake for 20-25 minutes, or until your Fugassa looks golden brown. We're using a lower temperature than you'd usually use to bake pizza to avoid charring the onions on top.
10) Slice and serve.

Aloo Matar: Potatoes and Peas Curry

This dish takes some time to cook, but the preparation is pretty basic. Since it freezes well, Aloo Matar is in my arsenal of "make ahead" dishes. Assuming that you aren't cooking for a large group, the amount of ingredients used will create enough food to leave you with leftovers aplenty.

One of my simple pleasures in life is enjoying the aroma of this dish filling my home. All of the spices make it smell so good. I hope that you find cooking (and eating) it to be just as enjoyable!

Ingredients
- 3 medium onions, peeled and chopped coarsely
- 9 cloves garlic, peeled
- 4 large tomatoes, chopped
- 4 1/2 cups peas
- Approximately 4 pounds (equals about 4 large) potatoes, peeled and cubed.
- 8 cups vegetable broth
- 1 cup extra virgin olive oil (I used unfiltered, that's why it's so dark green. I've tried many kinds of olive oil in this recipe, and all have had tasty results.)
- 2 tsp ground ginger
- 1 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp turmeric powder
- 4 tsp coriander
- 1 1/2 TBSP salt

How To Cook It
1) Put the onions and garlic cloves in a food processor or blender. Purée untill smooth.
2) Blend in the ginger, paprika, chili powder, turmeric powder, and coriander to the onions and garlic.Allow the mixture to sit for about five minutes or so that everything can meld together.
3) Heat the olive oil in a large, deep pan. Add your the ingredients from steps 1 & 2 and cook over medium heat, stirring frequently, until the mixture deepens in color (the onions and garlic are browning in there, it's just difficult to see because of the spices) and the oil beings to separate out.
4) Add your tomatoes and salt. Cover the pan and (continuing to stir frequently) cook everything down until the tomatoes, onions, garlic, and spices look like a rich gravy, or curry paste.
5) Gently fold in the potatoes and peas, coating them with your curry paste.
6) Pour in the vegetable broth and simmer until the potatoes are cooked through and the broth boils down to your desired consistency (about 1 hour in my case).
7) Serve over rice or with naan and enjoy!

Spinach and Tomato Open-Face Sandwich

Looking for a quick and easy lunch or dinner just for you? Whip this sandwich up in about 15 minutes. It's tasty layers will have you making extra the next time around.

Ingredients
- 1 thick slice of crusty bread, ideally from a bread boule or otherwise hearty loaf
- 1 TBSP extra virgin olive oil
- 1 clove garlic, diced
- 1/4 tsp dried parsley
- 1/2 cup grape/cherry tomatoes, halved lengthwise
- 1 cup spinach
- 1/8 cup parmesan cheese, shredded
- 1/8 cup sharp cheddar cheese, shredded

How to Cook It
1) Turn your oven to "broil" and set your bread slice (I used homemade herb bread) on a small oven-safe tray or a piece of foil.
2) Heat the olive oil in a small pan and begin sautéing garlic. Add spinach and toss in the oil and garlic. Cook until the spinach is slightly wilted, but still a nice bright green. Your garlic should just be starting to get a little color.
3) Time to layer! Evenly spread half of the spinach, oil, and garlic over the top of the bread, being careful not to drizzle too much oil in any one spot.
4) Put about half of the sliced tomatoes down.
5) The next layer should have half of each cheese and half of the parsley.
6) Repeat the layers again with the remaining ingredients: spinach and garlic, then tomatoes, then cheese and parsley.
7) Put your open face sandwich under the broiler for about 5 minutes, or until everything looks golden brown, bubbly, and delicious!