Mediterranean Stuffed Peppers

Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.


Ingredients:
4 large yellow or red bell peppers
3/4 cup pomegranate or cranberry juice
1/2 cup dried figs, stemmed and chopped
1 1/2 cups cooked wild rice
1 cup diced yellow squash
1/2 cup nonfat feta cheese, crumbled
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 400ºF.

2. Cut tops off peppers to use as lids. Scrape out seeds and ribs with knife. Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7 to 10 minutes, or until figs soften and juice reduces and becomes syrupy. Remove from heat, and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture, and set in 9x13-inch baking pan. Place tops on peppers. Add 1/2 inch water to pan, and cover with foil.

3. Bake 30 to 40 minutes, or until peppers are tender with slightly wrinkled skins and filling is hot.

Mediterranean Stuffed Peppers [Vegetarian Times Issue: September 1, 2005 p.87]

No-Cook Cannellini Salad with Pesto Dressing

In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash. Serves 4.

2 19-oz. cans cannellini beans, rinsed and drained
3 cups shredded red cabbage
2/3 cup thinly sliced green onions
2 to 3 Tbs. prepared basil pesto
1 Tbs. chopped capers

Directions: Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.

No-Cook Cannellini Salad with Pesto Dressing [Vegetarian Times]

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71

Roasted Garlic Pasta

To roast slice off just the very top of the head of garlic so that you can see the tip of the flesh of the cloves. Drizzle with olive oil and roast at 350 F for about 15-20 minutes or until soft. When it has cooled break open the skin of each clove and the garlic should just pop out. You can keep the roasted garlic in the refrigerator for a couple of days. Serves 2.

1 head roasted garlic
1/2 - 3/4 cup cream
1/2 cup fresh thyme (or whatever) chopped
salt and pepper to taste
pasta for 2
parmesan cheese to taste

1. In a small pot mash the roasted garlic to a paste.
2 Add cream, thyme, salt and pepper and stir until slightly thickened
3. In a separate pot cook pasta in abundant boiling water until al dente.
4. Pour the sauce over the pasta and serve immediately

Roasted Garlic Pasta: From Hugh Alter, via Nigel Slater

Fava Bean Cakes with Diced Red Peppers and Yogurt

This simple main course pairs favorite Mediterranean flavors and ingredients. It comes together quickly and suits family tastes, yet looks dramatic enough to impress VIPs. Serves4.


Ingredients:
2 cups canned fava beans, drained and rinsed
1 large egg [or substitute]
1 onion, peeled and diced
1 tsp. minced garlic
1 Tbs. olive oil, plus extra oil for frying
1 Tbs. fresh lemon juice
3 Tbs. all-purpose flour
2 Tbs. chopped Italian parsley
1 ½ cups plain low-fat or regular yogurt, for garnish
1 red pepper, seeded and diced, for garnish

Directions:
1. Combine fava beans, egg, onion, garlic, 1 Tbs. olive oil, lemon juice, flour, and 1 Tbs. parsley in food processor. Process until coarsely chopped and well combined.

2. Heat 2 to 3 Tbs. oil in large skillet over medium heat. When hot, scoop 1/4 cup bean mixture into oil and repeat until skillet is full. Cook for 2 to 3 minutes on one side, and when firm and slightly brown, turn over to cook other side. Carefully remove from skillet and place on plates. Repeat with remaining bean mixture until mixture is used up.

3. To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.

Fava Bean Cakes with Diced Red Peppers and Yogurt [Recipe of the day: Vegetarian Times]

Soba Noodle Salad

Dressing
2 tbsp sesame oil
1 1/2 tsp chili oil or chili flakes
3 cloves garlic, minced
1/2 tsp chili flakes
2 tbsp rice vinegar
1/2 cup soy sauce
1 cup water
1/4 cup honey
1 tsp corn starch or arrowroot powder
juice of 2 limes
2 tbsp cilantro, minced

Salad
1 lb soba noodles
2 tbsp hijiki seaweed, soaked and cut into small pieces or seaweed flakes, unsoaked
4 scallions, minced
1 carrot, shredded
1 sweet red pepper, julienned
1/2 English cucumber
2 avocado, cubed
1/4 cup roasted cashews

1. Heat oils in pot over medium heat. Add garlic and chili and saute briefly being careful not to let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce to simmer and add honey, stirring to dissolve. Mix corn starch and a couple of tablespoons of water and whisk into simmering liquid. Continue to simmer for about 5 minutes. When the mixture has thickened slightly, remove from heat and cool. Stir in lime juice and cilantro and set aside.

2. Meanwhile cook noodles according to the package. Drain and rinse in cold, running water. Remove excess water. Lightly toss with sesame oil. Refrigerate until ready to use.

3. Before serving combine chilled noodles with prepared vegetables except avocado. Coat liberally with dressing and toss well. Garnish with avocado and cashews. Serve immediately.

From Sarah Bonsall and Robert Oullette of Reading Toronto [via TreeHugger].

Swiss Chard

[Chard] has a more delicate taste than spinach and it holds it's shape and colour better in the cooking. You can find regular swiss chard which has a bright red stem or rainbow chard which has red and orange stems.

If you have young chard, by all means cook the stems as well. If the plant is a bit older and the stems are large they can be a bit woody so you should trim them off. With this recipe you can come home from work and have a simple, delicious dinner on the table in less than half an hour.

Ingredients:
1 bunch swiss chard, carefully washed and roughly chopped
2 cloves of garlic - mashed, chopped or minced - this is entirely to your taste
olive oil
1 can beans, drained and rinsed - use navy, black beans or white kidney beans, also your choice
crusty bread
sea salt and pepper to taste

Directions:
1. Heat oil in pan. Saute garlic until golden. Add chard the saute over medium heat until tender, about 8 minutes.
2. Add beans and heat through.
3. Toast a couple of slices of bread - if you want, rub a clove of garlic over the toast. Pour the chard and beans on the toast and add salt and pepper. Serve immediately.

Of course, you can always soak dry beans over night and then cook them and add to this recipe, but that implies forethought. This is really about getting something nutritious and delicious to the table quickly when you are tired and hungry and are tempted to order take-out. If you can't find chard you can substitute spinach and cook it for less time or kale and cook it for closer to 20 minutes.

Swiss Chard

Zucchini, Mushroom and Taleggio Tart

Try making this light appetizer with the wild mushrooms that are gaining popularity at farmers’ markets around the country. If you can’t find Taleggio cheese, use a soft goat cheese instead. Serves 8.

Ingredients:
* 2 Tbs. olive oil
* 1 lb. zucchini, cut into 1/4-inch rounds (about 3 cups)
* 10 oz. mushrooms, sliced (about 2 1/2 cups)
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. chopped fresh thyme
* 2 Tbs. Madeira wine
* 1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
* 3 oz. Taleggio cheese, thinly sliced (about 1/2 cup)

Directions:
1. Preheat oven to 350F. Line baking sheet with parchment paper. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add half of zucchini and sauté 5 to 7 minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain. Repeat with remaining zucchini. Sprinkle with salt and pepper.

2. Add remaining olive oil to skillet. Sauté mushrooms 7 to 10 minutes, or until browned and liquid has evaporated. Stir in garlic and thyme, and cook 1 minute. Add Madeira, and sauté 1 minute more, or until liquid has evaporated. Remove from heat.

3. Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving 1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay zucchini and cheese over mushrooms. Bake 20 to 25 minutes, or until edges are golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.

Zucchini, Mushroom and Taleggio Tart

Rustic Plum Tart

Take advantage of another fruit in peak season: Substitute unpeeled nectarines for the plums. Serves 10.

Filling
1⁄4 cup chopped walnuts
2 lbs. ripe plums
1⁄4 cup unbleached flour
1⁄2 cup sugar
3 Tbs. red currant jelly

Pastry crust
1 1⁄2 cups unbleached flour
2 Tbs. sugar
1⁄2 tsp. salt
1⁄3 cup walnut oil
3 to 6 Tbs. ice water

Directions
1. Preheat oven to 425F. Lightly coat baking sheet with cooking spray.

2. To make Pastry Crust: In medium bowl, mix flour, sugar, and salt. Using fork, slowly stir oil into flour until mixture is crumbly. Stir in enough ice water so dough will hold together. Press dough into flattened disk.

3. Roll dough between sheets of wax paper into rough circle, 14 to 15 inches in diameter and approximately 1⁄16 inch thick, patching where necessary. Remove top sheet and invert dough onto prepared baking sheet. Cover and refrigerate while preparing filling.

4. To make Filling: Spread nuts in pie pan and toast in oven until lightly golden, about 5 minutes. Let cool.

5. Meanwhile, quarter plums, discarding pits. In food processor, combine walnuts, flour and 1⁄4 cup sugar. Process until finely ground.

6. Spread flour-nut mixture over pastry, leaving 11⁄2-inch border around edge. Arrange plums, resting on their sides, in concentric circles, over nut mixture. Sprinkle with remaining 1⁄4 cup sugar. Fold pastry border over plums.

7. Bake 15 minutes. Reduce oven temperature to 375F and bake until crust is golden and juices are bubbling, 30 to 40 minutes.

8. Using long spatula, loosen warm tart from baking sheet and slide onto serving platter. Let cool.

9. Heat jelly in small saucepan over low heat until melted, then brush sauce over plums before serving.

Rustic Plum Tart [Vegetarian Times]

Rice Noodle Salad with Pineapple Dressing

Ingredients:
7 oz. thin rice noodles
2 tsp. vegetable oil
1 cup finely diced red bell pepper (1 small)
1 cup grated carrots (about 2)
1⁄2 cup chopped cilantro
1⁄2 cup chopped fresh mint leaves
1 medium head Boston lettuce, leaves separated
1 lime, sliced in half moons, for garnish

Dressing:
1 cup pineapple juice
1⁄2 cup low-sodium soy sauce
1⁄3 cup coarsely chopped fresh ginger
1⁄4 cup rice vinegar
2 Tbs. vegetable oil
3 to 4 tsp. vegetarian Thai green curry paste
2 tsp. brown sugar
6 medium cloves garlic, minced

This delicate and refreshing salad is guaranteed to perk you up on a hot summer’s day. The generous amount of fresh-tasting, tangy dressing is enough to moisten the salad and pass the remainder as a dipping sauce. You could also serve rice paper wrappers alongside and use the noodle salad and lettuce as a filling for spring rolls. Dip rice paper wrappers in warm water 10 to 20 seconds to soften before filling.

Directions:
1. Bring large pot of water to a boil.

2. Make dressing: In blender or food processor, combine all dressing ingredients; process until well blended. Set aside. (Dressing can be made up to 4 days ahead and refrigerated.)

3. Put noodles into large bowl. Pour boiling water over noodles and stir to immerse and separate strands. Let soak 5 minutes. Drain and rinse under cold water. Drain again, shaking colander. Return noodles to bowl, drizzle with oil and toss to coat.

4. Add bell pepper, carrots, scallions, 1⁄4 cup cilantro and 1⁄4 cup mint to noodles in bowl. Add half of the reserved dressing and toss to coat. Line platter or shallow serving bowl with lettuce leaves; top with noodle salad. Sprinkle with remaining cilantro and mint and garnish with lime. Serve, passing remaining dressing separately.

Rice Noodle Salad with Pineapple Dressing [via Vegetarian Times]