by Linda Larsen
1. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes.
2. Add bell pepper and vegetable broth; bring to a boil. Stir in orzo; bring to a simmer. Cover and simmer for 8 minutes, stirring occasionally.
3. Uncover and add spinach and tomatoes; simmer for 3 minutes. Stir in pesto and cheese; remove from heat, cover, and let stand for 5 minutes. Stir and serve.
Barley Mushroom Casserole
Barley is a delicious, nutty, and mild grain that’s very healthy. Cooked with vegetables, it makes an excellent vegetarian main dish or side dish for grilled meats.
EASY
INGREDIENTS | SERVES 6
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
2 cups sliced cremini mushrooms
1 cup sliced button mushrooms
1½ cups pearl barley
½ cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme leaves
3½ cups vegetable broth
1/4 cup chopped flat-leaf parsley
½ cup grated Parmesan cheese
1. Preheat oven to 350°F. Spray a 2½-quart casserole with nonstick cooking spray and set aside.
2. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes. Add mushrooms; cook and stir for 4 minutes longer.
3. Add barley; cook and stir for 5–6 minutes, stirring, until barley is lightly browned. Add celery, salt, pepper, thyme, and broth and bring to a simmer.
4. Pour mixture into casserole, cover, and bake for 50–65 minutes until barley is tender. Mix in chopped parsley and cheese and serve.
Cheese and Tomato Manicotti
This decadent and elegant dish is perfect for a main-dish vegetarian option.
MAKE AHEAD
INGREDIENTS | SERVES 8
1 cup part-skim ricotta cheese
1 cup mascarpone cheese
1 (3-ounce) package cream cheese, softened
1 egg, beaten
1 teaspoon dried Italian seasoning
1/4 teaspoon white pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded provolone cheese
6 plum tomatoes, seeded and chopped
¼ cup chopped flat-leaf parsley
14 uncooked manicotti shells
1 (32-ounce) jar pasta sauce
1 (14.5-ounce) can diced tomatoes, undrained
½ cup grated Parmesan cheese
¼ cup grated Asiago cheese
Make-Ahead Tips
The pasta shells have to sit a while in the sauce to soften before baking, which is why the completed casserole is refrigerated for several hours. It’s also easier to stuff uncooked manicotti! Those limp cooked noodles can be hard to handle. You can use a small iced-tea spoon to stuff the pasta, or put the filling in a pastry bag and use that.
1. In large bowl, combine ricotta, mascarpone, and cream cheese; beat until smooth and combined. Beat in egg, Italian seasoning, and pepper.
2. Add mozzarella, provolone, tomatoes, and parsley. Using a small spoon, stuff the manicotti shells with cheese mixture.
3. Spread 1 cup pasta sauce in bottom of 9″ × 13″ glass baking dish. Top with stuffed manicotti. Add tomatoes to remaining pasta sauce in jar and mix well; pour over manicotti.
4. Cover and chill for 8–12 hours. When ready to eat, preheat oven to 350°F. Bake the manicotti, covered, for 55 minutes. Uncover and sprinkle with Parmesan and Asiago cheese; bake for 15–25 minutes longer until manicotti is tender when tested with fork. Black Bean Lasagna
Black Bean Lasagna
No one will miss the meat in this rich and indulgent casserole. It feeds a crowd easily.
MAKE AHEAD
INGREDIENTS | SERVES 12
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 jalapeño peppers, minced
1 (15-ounce) can refried beans
2 (15-ounce) cans black beans, drained, divided
1 tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 cup sour cream
1 cup part-skim ricotta cheese
1 (4-ounce) can diced green chilies, drained
2 cups vegetable broth
3 cups salsa
12 dry lasagna noodles
2 cups shredded part-skim mozzarella cheese
½ cup grated Cotija cheese
1. In large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeño peppers; cook and stir until tender, about 6 minutes. Add refried beans, 1 can of black beans, chili powder, cumin, and cayenne pepper; simmer for 3 minutes.
2. Meanwhile, in medium bowl combine sour cream, ricotta cheese, green chilies, and remaining can of black beans; mix gently.
3. Combine broth and salsa in another bowl and mix. Place ½ cup broth mixture in bottom of greased 13″ × 9″ glass baking dish. Top with four of the lasagna noodles, one-third of the refried bean mixture, one-third of the sour cream mixture, and one-third of the mozzarella cheese. Repeat layers. Pour remaining salsa mixture over all.
4. Cover casserole and refrigerate for 12–24 hours. When ready to eat, preheat oven to 350°F. Bake for 1½ hours, then uncover and sprinkle with Cotija cheese. Bake for 10–15 minutes longer until casserole is bubbly and pasta is tender. Let stand for 15 minutes, then serve.
Sweet Potato Enchiladas
Sweet potatoes add great flavor, nutrition, and fiber to these wholesome and delicious enchiladas.
MAKE AHEAD
INGREDIENTS | SERVES 8
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 jalapeño peppers, minced
1 (15-ounce) can refried beans
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon pepper
3 tablespoons Dijon mustard
1 (20-ounce) can sweet potatoes, drained and chopped
1½ cups salsa, divided
12 (10-inch) flour tortillas
2½ cups shredded Cheddar cheese, divided
1 (18-ounce) can enchilada sauce
Transport Tips
This casserole is best baked at the party so it can be served piping hot. If you’re the guest, make sure that the host knows that you need a 375°F oven to finish your contribution. Cover it well, using toothpicks or wire picks to hold the foil away from the dish, and bring the cheese along in a separate bag.
1. In large skillet, heat olive oil over medium heat. Add onions, garlic, and jalapeño pepper; cook and stir until tender, about 6 minutes.
2. Add refried beans, chili powder, cumin, salt, pepper, and mustard; bring to a simmer. Add sweet potatoes and ½ cup salsa and remove from heat.
3. Place tortillas on work surface. Divide sweet potato mixture among them; top each with 2 tablespoons Cheddar cheese. Roll up, enclosing filling.
4. Combine remaining 1 cup salsa with enchilada sauce and mix well. Place ½ cup in 13″ × 9″ glass baking dish. Top with enchiladas, then pour remaining sauce over. Cover and chill for 12–24 hours in refrigerator.
5. When ready to eat, preheat oven to 375°F. Uncover and top with remaining 1 cup Cheddar cheese. Bake for 45–55 minutes until casserole is hot and bubbling.
Greek Pasta Salad
White balsamic vinegar and Worcestershire sauce are used to keep the dressing light colored, so the colors of the food shine through.
MAKE AHEAD
INGREDIENTS | SERVES 8
1 clove garlic, peeled ½ teaspoon salt
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon white Worcestershire sauce ½ teaspoon dried
oregano
1/8 teaspoon white pepper
2 cups orzo pasta
2 cups sliced spinach
2 cups canned cannellini beans, drained
1 red bell pepper, chopped
¼ cup sliced green onion
½ cup minced red onion
4 plum tomatoes, seeded and chopped
½ cup crumbled blue cheese
1 cup walnut pieces, toasted
¼ cup grated Asiago cheese
1. In large bowl, combine garlic and salt; work together with back of spoon until a paste forms. Gradually whisk in olive oil until smooth. Add lemon juice, vinegar, Worcestershire sauce, oregano, and pepper and blend well.
2. Bring a large pot of salted water to a boil. Add orzo pasta; cook according to package directions until al dente. Drain well and immediately stir into dressing in bowl.
3. Add all remaining ingredients and toss well to coat. Serve immediately or cover and chill for 4–6 hours before serving.
Tomato Veggie Pizza
This pizza is served cold, so it’s perfect to take to a potluck party. It’s also delicious as an appetizer, cut into smaller pieces.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
1 recipe Make-Ahead Pie Crust (page 251)
1 (3-ounce) package cream cheese, softened
1 (8-ounce) package cream cheese, softened
½ cup ranch salad dressing
½ teaspoon seasoned salt
½ teaspoon dried oregano leaves
1 red onion, minced
3 stalks celery, chopped
2 red bell peppers, chopped
4 plum tomatoes, seeded and chopped
1 cup grated carrots
1 cup shredded Cheddar cheese
3 tablespoons grated Asiago cheese
Party Fun
You could make this excellent recipe several different ways. Flavor the cream cheese mixture with your favorite salad dressing. Top the two crusts with different vegetable mixtures. And the way you serve the pizza can be varied too. Cut into strips across the whole rectangle, cut into triangles, or into small squares.
1. Preheat oven to 400°F. Make the Pie Crust recipe for two crusts. Roll the crusts out on a cookie sheet into two 7″ × 15″ rectangles; crimp edges. Bake for 12–16 minutes until crusts are deep golden brown. Let cool on sheets.
2. Spread the 3-ounce package of cream cheese evenly over crusts. Work carefully. In small bowl, beat together 8-ounce package cream cheese, ranch salad dressing, seasoned salt, and oregano. Spread over cream cheese on crust.
3. Top with the chopped vegetables, then Cheddar and Asiago cheese. Cover and chill for 2–3 hours before cutting into squares to serve.
Classic Quiche
Three kinds of rich cheese are delicious in this simple and mild quiche.
INEXPENSIVE
INGREDIENTS | SERVES 6
¼ cup butter
1 onion, finely chopped
3 tablespoons flour ½ teaspoon salt
½ teaspoon pepper
Pinch nutmeg
1 cup light cream
¼ cup sour cream
4 eggs, beaten
1½ cups shredded Swiss
1 Make-Ahead Pie Crust (page 251), prebaked
3 tablespoons grated Asiago cheese
1. Preheat oven to 350°F. In large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, about 6 minutes.
2. Add flour, salt, pepper, and nutmeg; cook and stir until bubbly. Add light cream; cook and stir until thick. Remove from heat.
3. Beat in sour cream, then add eggs, one at a time, beating well after each addition.
4. Place Swiss cheese into pie crust and pour egg mixture over. Sprinkle with Asiago cheese. Bake for 40–50 minutes or until quiche is puffed and golden brown. Let stand for 5 minutes and serve.
Curried Vegetable Quiche
Curry adds great flavor to mild vegetables in this easy quiche.
EASY
INGREDIENTS | SERVES 6
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced mushrooms
1 tablespoon curry powder
½ teaspoon salt
1/8 teaspoon pepper
1 Make-Ahead Pie Crust (page 251), prebaked
1½ cups grated Swiss cheese
4 eggs, beaten
½ cup sour cream
¼ cup milk
3 tablespoons grated Parmesan cheese
Make-Ahead Hints
Quiches reheat beautifully, so you can make this recipe ahead of time. Just cool it at room temperature for about an hour, then cover and refrigerate until you’re ready to eat. Preheat the oven to 350°F. Add the quiche, covered, and bake for 10–15 minutes. Uncover and bake another 5 minutes or so until it’s hot.
1. Preheat oven to 350°F. In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add bell pepper and mushrooms; cook and stir until liquid evaporates, about 6–7 minutes.
2. Add curry powder; cook and stir for 1–2 minutes longer. Add salt and pepper and remove from heat. Place in prebaked Pie Crust and top with Swiss cheese.
3. In medium bowl, beat eggs with sour cream and milk. Pour over cheese in Crust. Sprinkle with Parmesan cheese.
4. Bake quiche for 35–45 minutes until it’s puffed and golden brown. Let stand for 5 minutes before slicing to serve.
CHAPTER 10
Side Dishes and Vegetables
Almond Barley Casserole
Mustard Sauce
Mustard and Garlic Carrots
Pecan Green Beans
Grilled Vegetable Medley
Roasted Honey Mustard Potatoes
Rice and Cheese Balls
Curried Cauliflower
Three-Bean Medley
Scalloped Onions
Green Rice
Corn Pudding
Creamy Cheesy Potatoes
Crisp Hash Brown Casserole
Three-Rice Pilaf
Mustard Cheese Fan Potatoes
Roasted Brussels Sprouts
Spanish Rice
Roasted Vegetables
Orzo Pilaf
Almond Barley Casserole
Barley is very good for you and it’s delicious too. The nutty flavor is accented by two kinds of almonds, onions, and garlic.
INEXPENSIVE
INGREDIENTS | SERVES 6–8
2 tablespoons butter
1 tablespoon olive oil
½ cup slivered almonds
1 onion, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
1½ cups medium pearl barley
3 cups vegetable broth
½ cup sliced almonds
1. Preheat oven to 350°F. In large skillet, melt butter with olive oil over medium heat. Add slivered almonds; cook until toasted; remove with slotted spoon.
2. Add onion, garlic, and mushrooms to pan; sauté until crisp-tender, about 6–8 minutes. Add barley and stir until coated.
3. Add broth and toasted almonds to pan; bring to a simmer. Transfer to a 2½-quart baking dish and top with sliced almonds. Bake for 65–75 minutes or until barley is tender and broth is absorbed.
Mustard Sauce
This delicious sauce can be served with a spiral sliced ham, with grilled salmon, or baked chicken.
EASY
INGREDIENTS | YIELDS 1 CUP; SERVES 6
2 tablespoons flour
½ cup honey
2 teaspoons dry mustard powder
1 cup light cream
3 egg yolks
½ cup Dijon mustard
½ cup apple cider vinegar
1. In small saucepan, combine flour, honey, mustard powder, cream, and egg yolks. Whisk well and add mustard; beat until blended.
2. Place over medium heat and slowly whisk in the vine
gar. Bring to a boil; reduce heat and simmer for 3–4 minutes until thickened. Cool for 30 minutes, then refrigerate for up to 4 days.
Party Fun
This sauce can be dressed up by adding fresh chopped herbs. Basil, cilantro, parsley, tarragon, thyme, or oregano would all be good additions. Make several batches and offer them as sauces for grilled meats, or use as a dipping sauce for appetizers like crudités, hot cooked meatballs, or breadsticks.
Mustard and Garlic Carrots
This super easy dish infuses carrots with lots of flavor. You could use 4 cups sliced carrots instead of the baby carrots; just cook for 10 minutes.
EASILY DOUBLES
INGREDIENTS | SERVES 6
1 (16-ounce) package baby carrots
1 cup water