Italian-Style Roasted Vegetables

This version is dressed with Italian seasonings. Select at least four different vegetables, or follow the combination below. To speed preparation, parboil the harder, longer-cooking vegetables, such as sweet potatoes and potatoes, before roasting them. Serves 4 to 6

Roasted Vegetables
2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above
2 carrots, peeled and cut into 1-inch chunks or cut on diagonal
1 large onion, cut into wedges
1 medium-sized zucchini, cut into 1-inch chunks or cut on diagonal into 1/2-inch-thick slices
2 bell peppers, cut into 1-inch chunks

Italian Dressing
4 tsp. olive oil
1/4 cup fresh lemon juice
6 cloves garlic, minced or pressed
3 Tbs. minced fresh rosemary
1 Tbs. minced fresh oregano
1 tsp. salt

To make Roasted Vegetables: Preheat oven to 425F.
Parboil potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes. Remove from heat, and drain well. In large bowl, combine parboiled vegetables with onions, zucchini and bell peppers.
To make Italian Dressing: Place ingredients in bowl, and whisk together or purée in blender.
Toss vegetables with dressing, and place in single layer on large unoiled baking tray.
Bake vegetables, stirring every 15 minutes, until tender, about 45 minutes.

PER SERVING: 180 Calories, 4g Protein, 3g Total Fat, 35g Carbohydrates, 410mg Sodium, 4g Fiber, 11g Sugars.

Italian-Style Roasted Vegetables (Recipe of the day: April 24, 2007)

Herbed Tofu Lasagna with Zucchini

Simple, fresh flavors and an innovative way with tofu—it’s blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you’ll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil. Serves 10 - Vegan

Ingredients:
2 14-oz. pkg. firm tofu, well drained
1⁄2 cup chopped fresh basil
1⁄3 cup chopped fresh Italian parsley
1⁄3 cup pine nuts, toasted*
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1⁄2 tsp. red pepper flakes
1⁄4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into
1⁄2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)

Preparation:
* To toast pine nuts: Place nuts in dry skillet over medium-high heat. Cook, stirring constantly, about 3 minutes, until golden.

1. Preheat oven to 350F. Coat 13x9- inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

2. Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1⁄2 cup sauce. Finish with another layer of noodles and remaining sauce.

4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

PER SERVING: 314 CAL; 18G PROT; 12G TOTAL FAT (1.5G SAT. FAT); 36G CARB; 0MG CHOL; 617MG SOD; 6G FIBER; 10G SUGARS

HERBED TOFU LASAGNA WITH ZUCCHINI (Apr. '06 issue)

Tabouleh / Taouli Salad

Ingredients:
- bulgur wheat-- 3 cups soak in warm water 1.5 hours
- tomatoes--5 roma
- cucumbers--2
- parsley--3 bunches

Preparation:
cut vegetables into chunks of approximately the same size
add wheat
add juice of half a lemon
add 1/4 tsp black pepper
add 1 tsp hing/asafoetida
add 1.5 tsp salt
add finely chopped parsley--put last so you know that if it's mixed, the other spices are too
optional--add 2 tsp sumac
add olive oil to taste
stir.

TABOULEH/TAOULI SALAD

Mushroom and Swiss Chard Lasagna

For brands of oven-ready lasagna noodles that contain 12 noodles per box, use 3 noodles per layer. For those with 16 noodles, use 4 per layer. Serves 8.

1 lb. Swiss chard, well rinsed, or 16 oz. frozen spinach
2 tsp. olive oil
1 lb. cremini or baby bella mushrooms, quartered
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1 26-oz. jar marinara sauce
Salt and freshly ground black pepper to taste
1 large egg
1 15-oz. container low-fat ricotta cheese
2/3 cup freshly grated Parmesan cheese
1 8- to 9-oz. pkg. oven-ready lasagna noodles (12 to 16 noodles)
2 cups grated part-skim mozzarella cheese

Bring large pot of water to a boil. Remove stems from Swiss chard leaves; cut stems into 1/2-inch lengths. Cut leaves into 1-inch strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook 3 to 4 minutes, until tender. Drain, rinse under cold water; press out excess moisture.

Heat oil in nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add garlic and crushed red pepper; cook, stirring, about 10 seconds. Transfer to bowl, and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.

Whisk together egg, ricotta, 1/3 cup Parmesan cheese, salt and pepper in bowl. Put 3 or 4 lasagna noodles in large bowl, and cover with warm water; let soak.

Preheat oven to 400F.

Spread about 1/2 cup marinara sauce in 9x13-inch baking dish coated with cooking spray. Place 3 or 4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.

Lift soaked noodles from water, pat dry and arrange on top of lasagna. Cover with remaining marinara sauce. Tightly cover pan with aluminum foil. (Lasagna can be prepared ahead to this point, and refrigerated up to 2 days.)

Bake 35 minutes, and then uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake, uncovered, about 15 minutes, until noodles are tender. Let stand 5 minutes before serving.

Mushroom and Swiss Chard Lasagna (Weekly Recipe - April 10, 2007)