Food 2: Meatless Mains

Showing posts with label Meatless Mains. Show all posts

Monday, December 9, 2013

Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

6 oz. coarse-textured rustic bread, 3 to 4 days old

Kosher salt and freshly ground black pepper

1⁄2 lb. green beans, cut into 1-inch pieces

1⁄2 lb. yellow wax beans, cut into 1-inch pieces

3 medium red tomatoes, seeded and cut into 3⁄4-inch dice

3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice

1 small red onion, cut into 1⁄2-inch dice

1⁄4 cup fresh basil leaves, lightly packed

1 Tbs. coarsely chopped fresh oregano

5 Tbs. red-wine vinegar

1⁄3 cup extra-virgin olive oil

2 cloves garlic, minced

12 oz. feta cheese, coarsely crumbled

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

1-1/2 lb. fingerling potatoes (about 16 medium)

1/2 cup plus 3 Tbs. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 medium delicata squash (about 2-1/2 lb.)

2 Tbs. minced shallot

2 Tbs. freshly squeezed lemon juice, more as needed

2 Tbs. champagne vinegar, more as needed

1 tsp. Dijon mustard

1 tsp. honey

10 cups packed baby arugula (about 8 ounces)

Seeds from 1 medium pomegranate (about 1 cup)

1 cup shaved or grated Parmigiano-Reggiano cheese

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.

Farro Salad with Artichokes and Fennel

Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.

3 cups semi-pearled farro

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup red wine vinegar

1 tsp. finely grated lemon zest

1/2 cup chopped black olives

Freshly ground black pepper

1 cup oil-packed artichoke hearts

1 cup diced fennel (1/2-inch dice)

1 cup shredded radicchio

1 cup cooked cannellini beans

3/4 cup toasted pine nuts

1/4 cup chopped fresh basil

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Kosher salt

8 oz. orzo (1-1/4 cups)

Vegetable oil for the grill

2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds

1 medium red bell pepper, quartered, stemmed, and seeded

1/3 cup plus 2 Tbs. extra-virgin olive oil

2 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

1/2 small red onion, cut into small dice (about 2/3 cup)

1/2 cup crumbled feta (2-1/2 oz.)

1/2 cup pitted, coarsely chopped Kalamata olives

3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

1-1/2 cups quinoa, preferably red

Sea salt

5 Tbs. extra-virgin olive oil; more as needed

1 large red onion, quartered lengthwise and thinly sliced crosswise

2 Tbs. balsamic vinegar

4 oz. arugula, trimmed and thinly sliced (about 3 cups)

4 oz. aged Gouda, finely diced (about 1 cup)

3 medium celery stalks, thinly sliced

1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice

1 cup walnuts, coarsely chopped

1 cup finely diced fennel

3/4 cup dried cranberries

3 Tbs. sherry vinegar

Freshly ground black pepper

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh rosemary

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup crumbled feta

1/4 cup pitted, slivered black olives

1/4 cup drained and chopped oil-packed sun-dried tomatoes

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

1/4 cup extra-virgin olive oil; more for brushing

4 medium cloves garlic, sliced

2 tsp. ground cumin

4 or 5 six-inch pitas

2 15.5-oz. cans chickpeas, drained and rinsed

5 Tbs. tahini

1/4 cup fresh lemon juice (from 1 medium lemon)

1 large egg

Kosher salt

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. chopped fresh cilantro

1/4 English cucumber, thinly sliced)

1 medium tomato, thinly sliced

Harissa (or other hot sauce; optional)

Prepare a high gas or charcoal grill fire.

Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.

Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.

In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.

Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.

Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

2 Tbs. canola oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)

1 Tbs. ground coriander

1-1/2 tsp. ground cumin

3/4 tsp. ground turmeric

1/2 tsp. cayenne

1 Tbs. tomato paste

2 cups lower-salt chicken broth or vegetable broth

1 cup light coconut milk

One 3-inch cinnamon stick

Fine sea salt and freshly ground black pepper

1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)

2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)

2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)

One 15-1/2-oz. can chickpeas, drained and rinsed

4 oz. baby spinach (about 4 lightly packed cups)

2 Tbs. fresh lime juice

1 tsp. finely grated lime zest

2 Tbs. chopped fresh cilantro

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

2 Tbs. extra-virgin olive oil, more for the bread

1 medium yellow onion, thinly sliced (2 cups)

1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)

1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)

1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)

3 Tbs. tomato paste

2 medium cloves garlic (1 minced, 1 whole)

1/2 cup dry white wine, such as Albariño

One 15.5-oz. can chickpeas, drained and rinsed

1 tsp. chopped fresh thyme

1/8 tsp. pimentón (smoked paprika)

2 pinches saffron

1 bay leaf

Kosher salt and freshly ground black pepper

4 baguette slices, 3/4 inch thick

1/2 cup grated Manchego cheese

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.

Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.

Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.

Spaghetti with Green Garlic and Olive Oil

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

Kosher salt

2 T bs. extra-virgin olive oil

2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced

6 oz. thin spaghetti

2 T bs. freshly grated Parmigiano-Reggiano; more for serving

Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.

Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

1-1/2 cups quinoa, preferably red

Sea salt

5 Tbs. extra-virgin olive oil; more as needed

1 large red onion, quartered lengthwise and thinly sliced crosswise

2 Tbs. balsamic vinegar

4 oz. arugula, trimmed and thinly sliced (about 3 cups)

4 oz. aged Gouda, finely diced (about 1 cup)

3 medium celery stalks, thinly sliced

1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice

1 cup walnuts, coarsely chopped

1 cup finely diced fennel

3/4 cup dried cranberries

3 Tbs. sherry vinegar

Freshly ground black pepper

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

3 Tbs. extra-virgin olive oil

2 medium cloves garlic, smashed

1/2 lb. green beans, trimmed and cut into 1-inch pieces

1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice

Kosher salt

1 quart lower-salt chicken broth

1 14-1/2-oz. can diced tomatoes

1 15-1/2-oz. can cannellini beans, rinsed and drained

1/2 cup dried ditalini pasta or small elbows

1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling

6 large fresh basil leaves, coarsely chopped

Freshly ground black pepper

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

1/2 cup rolled oats

1 15.5-oz. can black beans, rinsed and drained

1 large egg

1 tsp. ground cumin

Kosher salt

2 oz. finely grated pepper Jack cheese (1/2 cup)

1 large scallion, minced

2 Tbs. chopped fresh cilantro

1 Tbs. olive oil; more for the plate

4 whole-wheat hamburger buns, toasted

Jarred salsa, for serving

Sliced avocado, for serving

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Peas and Carrots with Lemon, Dill, and Mint

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

1-2 medium lemons

1/2 cup extra-virgin olive oil

1 Tbs. minced fresh mint

1 tsp. minced fresh dill

Kosher salt and freshly ground black pepper

2 bunches small young carrots, preferably with tops (about 2 lb.)

8 oz. fresh sugar snap peas, trimmed and strings removed

Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper.

Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.

Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.

Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

1 Tbs. extra-virgin olive oil

1 medium yellow onion, finely chopped (1-1/2 cups)

1 medium carrot, peeled and finely chopped (3/4 cup)

1 medium celery stalk, finely chopped (3/4 cup)

1-1/2 tsp. minced fresh rosemary

2 Tbs. tomato paste

2 large cloves garlic, minced (1 Tbs.)

1 quart homemade or lower-salt vegetable broth

Two 15-oz. cans cannellini beans, rinsed and drained

6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)

1 Parmigiano-Reggiano rind (1x3 inches; optional)

1-1/2 tsp. cider vinegar

Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

Kosher salt

8 oz. fresh baby spinach leaves (10 lightly packed cups)

1/4 cup coarsely chopped walnuts

12 oz. dried penne (3-1/2 cups)

3/4 cup heavy cream

2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper

3 Tbs. thinly sliced fresh chives

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.

Shirred Eggs with Vegetable Hash and Smoked Cheddar

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

2 medium sweet potatoes, peeled and cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-1/2-inch pieces

2 medium zucchini, cut into 1-1/2-inch pieces

3 Tbs. olive oil

1 Tbs. unsalted butter

1 Tbs. finely chopped fresh sage

1/4 tsp. cayenne; more to taste

Kosher salt

8 large eggs, at room temperature

Freshly ground pepper

4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes

1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)

2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry

1 Tbs. cornstarch

2 tsp. Asian chile sauce or paste

1 Tbs. vegetable oil

4 tsp. minced fresh ginger

2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced

1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.

Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

4-1/2-inch-thick slices sourdough bread (from a round loaf)

1 large clove garlic, halved

1 Tbs. extra-virgin olive oil, more for brushing the toast

1 lb. asparagus, trimmed of tough, woody stems

Kosher salt

4 large eggs

Freshly ground black pepper

1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
Create your own customized Thai curry with the Recipe Maker.

1 (13.5- to 14-oz.) can coconut milk

1/4 cup yellow curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3/4 cup bite-size green bean pieces

3/4 cup sliced onions (1/2-inch-thick slices)

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

14 oz. extra-firm tofu, drained and cut into bite-size pieces

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup oyster mushrooms, pulled apart into bite-size pieces

3/4 cup loosely packed fresh Italian or Thai basil leaves

Lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.

After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.

Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.