Spring Risotto

Spring Risotto

From: Cuisine at Home, Issue No. 68
Makes: 6 cups
Total Time: 1 hour
Nutrition: per cup - 288 cal; 11g fat; 31g carbs; 4g fiber; 17g protein.

Ingredients:

• 3 oz prosciutto, diced (Omit if vegetarian)
• 2 tbs asparagus, trimmed, cut into 1" pieces
• 1 tbs shallots, minced
• 2 tsp garlic, minced
• 1 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth, hot
• 2 cups fresh spinach, chopped
• 1 cup frozen peas, thawed
• 2 tbs chopped fresh chives
• 1/2 tsp chopped fresh tarragon
• 1/2 cup parmesan, shredded
• Salt and pepper to taste

Instructions:

1. Fry prosciutto in 1 tbs oil in a large saute pan over medium heat until crisp, 3-5 minutes, remove and set aside. Add asparagus to pan and saute until tender, about 5 minutes; remove and set aside. Return pan to medium low heat. Saute shallots and garlic in remaining oil until translucent; stir in rice to coat. Add wine and cook until absorbed, 2-3 minutes.
2. Ladle 1 cup broth over rice and simmer until it is nearly absorbed, stirring often with a wooden spoon. Continue adding broth, 1 cup at a time, until rice is creamy and tender, 20-25 minutes. Fold asparagus, spinach, peas, herbs, cheese, and seasonings into risotto. Garnish with prosciutto.

Curried Potato and Pea Samosas

Curried Potato and Pea Samosas

From: Cuisine at Home, Issue No. 68
Makes: 4 samosas
Total Time: 45 minutes
Nutrition: per samosas - 612 cal, 34g total fat; 70g carbs; 3g fiber; 7g protein

Ingredients:

• 1/2 lb yukon gold potatoes, diced
• 3/4 cup water
• 1/2 cup onion, diced
• 1 tbs garlic, minced
• 2 tbs butter
• 2 tbs curry powder
• 1/2 cup vegetable or chicken broth
• 1/2 cup frozen peas
• Juice of 1/2 a lime
• Salt to taste
• 1 pkg purchased pie dough (15 oz)

Instructions:

1. Preheat oven to 450 degrees; line a baking sheet with parchment.
2. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.
3. Saute onion and garlic in butter over medium heat until onion begins to soften, about 3 minutes. Stir in curry powder and cook 30 seconds. Deglaze with broth, then add peas and reserved potatoes; bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.
4. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Place other quarters on top of mixture and seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Simple Marinara

Simple Marinara Sauce

From: Cuisine at Home, Issue No. 67
Makes: 3 cups
Total Time: 30 minutes
Notes: Freezes well

Ingredients:

• 1/4 cup olive oil
• 1 cup onion, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 4 cups fresh tomatoes, halved or quartered if large
• 1 tsp sugar optional
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and pepper flakes; saute 1 minute.
2. Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then coarsely crush with a potato masher. Simmer 5-8 minutes to thicken, then season sauce with salt and pepper. Pulse in a food processor or with an immersion blender if desired. Finish with basil.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 

From: Cuisine at Home, Issue No. 67
Makes: 8 cups
Total Time: 45 minutes
Nutrition: per cup - 317 cal, 9g total fat, 58g carbs, 6g fiber, 3g protein.

Ingredients:

• 1/3 cup olive oil
• 3 1/2 lbs sweet potatoes, peeled, cut into 1" chunks
• 1/2 tsp cayenne
• salt to tatste
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp ground cinnamon
• chopped fresh cilantro

Instructions:

1. Preheat oven to 425 degrees
2. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minutes.
3. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast five more minutes. Garnish with cilantro.

Rice Veracruz

Rice Veracruz

From: Cuisine at Home, Issue No. 69
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 267 cal, 7g fat, 46g carb, 1g fiber, 8g protein.

Ingredients:

• 1 cup dry converted rice
• Chicken broth per rice package instructions (OR Vegetable Broth)
• 1/3 cup onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup poblano pepper, diced
• 1 tbs olive oil
• 1 tbs garlic, chopped
• 1/2 tsp paprika
• 1 cup tomatoes, seeded, diced
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/3 cup chopped fresh parsley
• 1 tbs cappers, drained
• salt and pepper to taste

Instructions:

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium-high heat. Cook until soft, about 3 minutes, then add garlic and paprika. Saute an additional minute.
3. Off heat stir in rice and remaining ingredients.

Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Avocado Hummus

Avocado Hummus

From: Cuisine at Home, Issue No. 61
Makes: 1 1/2 cups hummus, 24 chips
Total Time: 30 minutes

Ingredients:

• 2 cloves garlic
• 1 cup lightly packed parsley leaves
• 1 cup chickpeas, drained, rinsed
• 1 avocado, halved, pitted
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp toasted sesame oil
• 3 pitas (7" in diameter)
• 2 tbs olive oil
• salt for sprinkling

Instructions:

1. Preheat oven (for pita chips) to 425 degrees.
2. Mince garlic in food processor. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, oils, and salt; process until smooth, 1-2 minutes, scraping the side of the bowl. Transfer humus to a serving bowl, and drizzle with olive oil.
3. Brush both sides of pitas with oil, then cut into wedges. Arrange on a baking sheet, sprinkle with salt, and bake until golden, 5-7 minutes. Serve chips with hummus.

Zucchini Cakes

Zucchini Cakes with Diavolo Sauce

From: Cuisine at Home, Issue No. 66
Makes: 8-10 cakes
Total Time: 30 minutes
Nutrition: per 2 cakes with 1/3 cup sauce - 220 calories; 11g total fat; 20g carbs, 2g fiber, 8g protein.

Ingredients:
For the Cakes:

• 4 cups zucchini, grated
• 1/2 cup onion, grated
• 1 cup panko crumbs
• 2 eggs
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbs olive oil
• fresh parsley
• grated parmesan

For the Diavolo Sauce:

• 1/4 cup prosciutto, diced
• 1 tbs olive oil
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tbs tomato paste
• 1 tsp garlic, minced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil leaves
• salt to taste

Instructions:

1. Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes, then stir in tomato paste and garlic; cook 2 minutes.
2. Deglaze with wine, reduce until nearly evaporated, then add reaming ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
3. Strain grated zucchini and onion in a salad spinner (or pat dry with paper towel) to remove excess moisture. Transfer to a large bowl and stir in panko.
4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
5. Heat 2 tbs oil in a non-stick skillet over medium. When hot, drop mounds of batter into the pam, using a 1/3 cup measure. Fry cakes golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a papertowl lined plate and keep warm.
6. Fry remaining cakes in remaining oil.
7. To serve, divide sauce among 4 plates, top with 2 cakes, and garnish with paresley.

Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Tortellini & Butternut Squash

Tortellini and Butternut Squash

From: Cuisine at Home, Issue No. 65
Makes: 4 cups
Total time: 30 minutes
Nutrition: per cup - 395 cal; 23g fat; 39g carbs; 3g fiber; 11g protein

Ingredients:

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tbs olive oil
• 2 slices prosciutto, cut into thin ribbons (1 oz) (Omit for vegetarian)
• 5 tbs butter, cubed
• 1 large sprig of fresh sage (about 10 leaves)
• 2 tbs dry white wine
• 1 tsp sugar
• Juice of 1/2 lemon
• Chopped fresh parsley
• Fresh ground black pepper

Ingredients:

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain pasta and squash; set aside.
2. Heat oil in skillet over medium high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.
4. Off heat, finish with lemon juice, parsley and pepper.

Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy (baking time may vary depending on size). Let apples cool in the pan 10 minutes.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.

Curried New Potato & Pea Soup

Curried New Potato and Pea Soup

From: Cuisine at Home, Issue No. 62
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 206 cal; 8g fat; 26g carb; 4g fiber; 8g protein

Ingredients:

• 1 tbs butter
• 8 oz yellow new potatoes, diced (about 1 1/2 cups)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tbs flour
• 1 tbs curry powder
• 1 tsp garam masala
• pinch of red pepper flakes
• 2 cups chicken broth
• 1 cup whole milk
• 2 tsp sugar
• 1 cup frozen peas
• Juice of 1/2 lime
• salt to taste
• plain yogurt
• chopped fresh cilantro

Instructions:

1. Sweat potatoes, onion, garlic in 1 tbs butter in a large sauce pan over medium heat. Cook until onion is translucent, about 5 minutes.
2. Stir in flour and spices; saute for 30 seconds, stirring constantly. Add broth, milk and sugar. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
3. Season with lime juice and salt. Garnish with yogurt and cilantro.

Autumn Beet Salad

Autumn Beet Salad

From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.

Ingredients:

• 1 lb beets, peeled, halved if large
• 1/4 cup olive oil
• 3 tbs apple cider vinegar
• 1 tbs apple juice concentrate
• 1 tsp whole grain mustard
• 1 tsp caraway seeds toasted and crushed
• salt to taste
• 4 cups savoy cabbage, thinly sliced
• 2 cups fennel, shaved
• 1 cup fennel fronds, torn

Instructions:

1. Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
2. Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
3. Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.

Southwest Pasta Salad

Southwest Pasta Salad

From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.

Ingredients:

• 1 lb dry pasta (rotini or farfalle)
• 1 lb frozen corn, thawed
• 1 can sliced black olives (3.8 oz) drained
• 2 red bell peppers, diced
• 1 1/2 cups sliced scallions
• 3 tbs chopped garlic
• 2/3 cup olive oil
• 1/3 cup fresh lime juice
• 1-2 tbs white wine vinegar
• 1 tbs minced fresh oregano or 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 2 avocados, peeled, pitted and diced

Instructions:

1. Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
2. Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.

Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature. 

Spanish Quinoa

Spanish Quinoa

From: Cuisine at Home, Issue No. 75
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving- 225 cal; 6g fat (1g sat); 0mg chol; 371mg sodium; 38g carbs; 6g fiber; 8g protein.

Ingredients:

• 2 cloves garlic, minced
• 1 tbs extra-virgin olive oil
• 2/3 cup uncooked quinoa
• 1/4 cup low-sodium chicken broth (OR Vegetable Broth)
• 1 cup water
• 1 bay leaf
• 1 tsp saffron threads
• 1 tsp salt
• 1 cup frozen peas
• 1/4 cup diced dried figs (2 oz)
• 2 tbs jarred chopped pimientos, drained

Instructions:

1. Saute garlic in oil in medium saute pan over medium heat. When garlic becomes fragrant, add quinoa. Stir for 1 minute to toast quinoa. Deglaze pan with chicken broth.
2. Add water, bay leaf, saffron and salt; stir lightly. Bring liquid to a boil. Reduce heat until liquid simmers; cover pan and cook quinoa for 20 minutes.
3. Remove pan from heat. Remove and discard bay leaf. Stir in peas, figs and pimientos. Cover pan and let quinoa sit for 5 minutes. Fluff before serving.

Split Pea Supper

Split Pea Supper

From: Cuisine at Home, Issue No. 73
Makes: 2 servings (4 cups)
Total Time: 1 hour
Nutrition: per serving- 687 cal; 21g fat (7g sat); 26mg chol; 89g carbs; 656mg sodium; 33g fiber; 41g protein.

Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth (Or Vegetable Broth)
• 1 cup dried split peas, rinsed and picked through
• 1 cup frozen green peas
• 2 tsp pickapeppa or Worcestershire sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 Tbs butter
• 1 tbs minced fresh parsley

Instructions:

• Saute bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove to drain on a paper-towel lined plate. Reserve 1 tbs drippings in pan.
• Add onion, carrot, celery, and caraway seeds; saute until onion is softened, about 3 minutes.
• Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
• Toast bread cubes in a nonstick pan over medium-low heat, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley and croutons.

Brothy Asian Greens

Brothy Asian Greens

From: Cuisine at Home, Issue No. 73
Makes: 4 cups
Total Time: 25 minutes
Nutrition: Per 1 cup serving- 127 calories; 1g fat (0 sat); 0 mg chol; 22g carbs; 629mg sodium; 3g fiber; 8g protein.

Ingredients:

• 2 1/2 cups low-sodium chicken broth (OR Vegetable Broth)
• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 2 tbs sugar
• 2 tbs minced fresh ginger
• 2 oz whole wheat spaghetti
• 4 oz shiitake mushrooms, stemmed and sliced (substitute or add soy beens or white beans)
• 4 cups assorted Asian greens (Bok choy, mustard greens, Napa cabbage)
• 1/4 cup sliced scallions

Instructions:

1. Bring large pot of salted water to boil for spaghetti.
2. Combine broth, sherry, soy sauce, sugar, and ginger in a saucepan. Cover and simmer over medium heat for 5 minutes.
3. Boil spaghetti in water according to package directions until al dente; DO NOT over cook. Drain and set aside.
4. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, vegetables and broth between 4 bowls. Garnish with scallions.

Beet Tabbouleh

Beet Tabbouleh

From: Cuisine at Home, Issue No. 73
Makes: 8 servings (4 cups)
Total Time: 20 minutes plus soaking and cooking beets
Nutrition: per serving (1/2 cup)- 139 calories; 9g fat (2 sat); 4mg chol; 14 carbs; 73mg sodium; 3g fiber; 3g protein.

Ingredients:
For the Vinaigrette -

• 3 tbs lemon juice
• 2 tbs minced shallots
• 2 tsp honey
• salt and pepper to taste
• 1 tbs olive oil
• 1 tbs walnut oil (or additional olive oil)

For the Tabbouleh -

• 2 cups presoaked bulgur
• 1 cup diced cooked beets (5 oz)
• 1/3 cup each chopped fresh parsley and mint leaves
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook beets and soak bulgur according to package directions.
2. Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
3. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.

Falafels

Falafels

From: Cuisine at Home, Issue No. 73
Makes: 4 servings (3 falafels each)
Total Time: 1 hour
Nutrition: per 3 falafels with 1/4 of yogurt sauce - 242 cal; 10g fat (1 sat); 46 mg chol; 31g carbs; 463 mg sodium; 5 g fiber; 10 g protein.

Ingredients:

For the falafels:

• 2 tbs olive oil
• 1 can chickpeas, drained and rinsed (15oz)
• 1 cup diced onion
• 3 garlic cloves, smashed
• 1/4 cup each packed fresh cilantro and parsley
• zest of one small lemon
• 1/2  tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp baking powder
• 1/3 cup all purpose flour
• 1 egg, beaten

For the Yogurt Sauce:

• 1/2 cup plain nonfat yogurt
• 1/4 cup seeded and minced cucumber squeezed dry
• 2 tsp fresh lemon juice
• 1 tsp minced garlic
• salt and cayenne pepper

To Serve:

• Grilled pita wedges
• Diced tomatoes
• shredded lettuce
• cucumber slices

Instructions:

1. Coat a 9 x 13-inch metal baking pan with nonstick spray and 1 tbs olive oil and place inside oven. Preheat oven to 375 degrees.
2. Pulse chickpeas, onion, 3 garlic cloves, cilantro, parsley, zest, salt, cumin, pepper flakes, and baking powder in a food processor until minced but not a paste. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. Drop mixture into balls the size of golf balls onto hot baking sheet (a No. 30 scoop works well) and bake 20 minutes. Brush falafels with remaining oil, flip, and bake until golden on both sides, 15-20 minutes more.
4. Combine yogurt, cucumber, lemon juice, and 1 tsp minced garlic in a bowl. season to taste with salt and cayenne. Chill until ready to serve.
5. Serve falafels with grilled pita wedges, diced tomatoes, shredded lettuce, cucumber slices, and yogurt sauce.