roasted squash and kale

http://www.nytimes.com/interactive/2012/01/01/magazine/eat-vegan-recipes.html?ref=magazine#Roasted_Squash_with_Kale_and_Vinaigrette

Squash (acorn, butternut, etc.)
Kale
Wine vinegarShallots
Olive oil

1. Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
2. Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
3. While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.
4. Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

roasted veggie and bean burrito

2 sweet potatoes, peeled and cubed (small)
1 red pepper, cubed (small)
1 red onion cubed (small)
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze lime
shredded cheddar
Whole Wheat Tortillas or Wraps  (burrito size – I used Ezekiel Sprouted Grain Tortillas)
nonstick olive oil spray

In a bowl, toss veggies in olive oil and season with spices.  Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
Let cool.  Add to a bowl of rinsed black beans.  Add cilantro and squirt of lime juice.  Combine gently.  At this point, mixture can be stored for later use.  Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap.  Top with shredded cheese.  Fold over, fold in sides and continue to roll.  Place on baking dish, seam side down and spray with nonstick spray or olive oil spray.  Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.

rigatoni with roasted vegetables

http://www.foodandwine.com/recipes/whole-wheat-rigatoni-with-roasted-vegetables

Ingredients

1. One 1 1/2 pound acorn squash, scrubbed—cut crosswise into 1/3-inch-thick rings, seeds discarded
2. 1 small red onion, sliced 1/4 inch thick
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 6 large plum tomatoes, halved and cored
6. 12 unpeeled garlic cloves
7. 1/2 pound whole wheat rigatoni
8. 2 tablespoons pine nuts
9. 1/4 teaspoon crushed red pepper
10. 4 kalamata olives, pitted and sliced
11. 1/4 cup thinly sliced basil leaves
12. 2 tablespoons chopped parsley
13. 2 tablespoons freshly grated pecorino cheese 
14.  
15. 1. Preheat the oven to 350°. On a large rimmed baking sheet, toss the squash and onion with 1 tablespoon of the oil; season with salt and pepper and spread in a single layer. Drizzle 2 tablespoons of the oil on another large rimmed baking sheet; add the tomato halves and garlic and roll to coat with oil. Season the tomatoes with salt and pepper and turn them cut side down.
    2. Transfer both sheets to the oven. Roast for about 40 minutes, until tender. Using tongs, transfer the garlic to a bowl; continue roasting the tomatoes for about 20 minutes longer, until very soft. Roast the squash and onion for about 45 minutes total, until tender and golden brown. Cut the squash into bite-size pieces. Discard the tomato skins and coarsely chop the flesh. Squeeze the garlic out of the skins.
    3. In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot.
    4. Meanwhile, in a skillet, heat the remaining 1 tablespoon of oil. Add the pine nuts and toast over moderate heat until golden. Add the crushed red pepper and olives and cook for 1 minute. Add the vegetables and stir over moderately high heat until heated through, about 2 minutes. Season with salt and pepper and scrape into the pasta; add the reserved cooking water, basil and parsley and toss. Serve the pasta in bowls, topping each with 1/2 tablespoon of the pecorino.

    Notes One Serving 496 cal, 69 gm carb, 21 gm fat, 3.1 gm sat fat, 14 gm protein, 12 gm fiber.
     

breakfast burrito

1.   http://www.foodandwine.com/recipes/breakfast-burrito 
2. 1 tablespoon extra-virgin olive oil
3. 1/4 cup finely chopped red onion
4. 4 slices of fakin bacon, cut crosswise into 1/2-inch strips
5. 2 packed cups baby spinach, coarsely chopped
6. 1/2 cup cherry tomatoes, thinly sliced
7. Kosher salt
8. 4 large eggs
9. 4 large egg whites
10. 1/4 cup crumbled feta cheese
11. 1 tablespoon snipped chives
12.  
13.  
    1. In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes. Add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out the skillet.
    2. In a bowl, whisk the whole eggs and egg whites and season with salt. Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add the eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in the bacon mixture, feta and chives.
    3. Spoon the egg mixture down the center of each tortilla and top with the lettuce. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed. Cut the burritos in half and serve.

    Notes One serving 193 cal, 4 gm carb, 14 gm fat, 4.5 gm sat fat, 14 gm protein, 1 gm fiber.
     

eggs baked over mushrooms and spinach

http://www.foodandwine.com/recipes/eggs-baked-over-sauteed-mushrooms-and-spinach

1. 1 tablespoon olive oil
2. 1 large leek, white and light green parts only, cut into 1/2-inch pieces
3. 1 tablespoon unsalted butter
4. 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
5. 1 tablespoon soy sauce
6. 1/4 cup dry red wine
7. 5 ounces baby spinach
8. Salt and freshly ground pepper
9. 4 large eggs
10. 4 slices of whole-grain toast
11. 1. Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
    2. Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

    Notes One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.
     

chard and bean stew

 http://smittenkitchen.com/2011/01/chard-and-white-bean-stew/

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Toasted bread slices, poached eggs (tutorial), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.
Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

carrot miso soup

http://smittenkitchen.com/2012/01/carrot-soup-with-miso-and-sesame/

2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste

Drizzle of toasted sesame oil
2 scallions, very thinly sliced

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.