pasta with veggie sausage

http://www.tastingtable.com/entry_detail/chefs_recipes/11557?media=print&printEntry=true&allowDraft=true

INGREDIENTS 2 cups strained, whole canned tomatoes (preferably Italian tomatoes) 1 pound malloreddus (or penne or fusilli) 1 tablespoon plus 1 teaspoon kosher salt, divided ½ cup extra-virgin olive oil 1 small red onion, finely chopped 1 small garlic clove, crushed ¾ pound mild Italian sausage, casing removed and sausage roughly chopped 8 basil leaves, roughly chopped Pinch dried red pepper flakes Pinch saffron 1 cup finely grated Pecorino cheese, divided

1. In a medium bowl, roughly crush the Italian tomatoes using your fingers. 2. Bring a large pot of water to a boil over high heat. Add the pasta and 1 tablespoon of salt and cook, following the package instructions, until al dente. Drain the pasta, reserving ½ cup of pasta cooking water. 3. While the pasta water comes to a boil, start the sauce: In a large skillet set over medium heat, add the olive oil, onion and garlic. Cook, stirring often, until the onion and garlic are tender and translucent, 4 to 6 minutes. Stir in the sausage, increase the heat to medium-high, and cook, stirring often, until the liquid in the pan evaporates and the sausage browns, 8 to 10 minutes. Add the tomatoes, basil, red pepper flakes, saffron, remaining 1 teaspoon of salt and the reserved pasta cooking water and bring to a simmer. Reduce the heat to medium-low, and cook until the sauce is thick, about 35 minutes. Taste and season with more salt if needed. 4. Add the pasta to the sauce along with ½ cup of the Pecorino. Toss to combine and divide among 4 bowls. Sprinkle with the remaining Pecorino before serving.

black rice, corn and cranberries

http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html?ref=dining#Black_Rice,_Corn_and_Cranberries

1 cup black rice or wild rice
3 tablespoons olive oil or other healthy vegetable oil
3 to 4 cloves garlic, minced
3 to 4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping

Preparation

1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
4. To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Yield: 8 servings.

lentil, squash and apple stew

http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html?ref=dining#Curried_Lentil,_Squash_and_Apple_Stew

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Preparation

1. In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
2. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Yield: 6 servings.

noodles with peanut sauce and tofu

http://www.purewow.com/entry_detail/recipe/3670?media=print

INGREDIENTS

Peanut Sauce 1 small yellow onion, halved
3 garlic cloves, unpeeled
½ cup roasted unsalted peanuts
2 tablespoons low-sodium soy sauce
2 teaspoons apple cider vinegar
1½ teaspoons hot sauce

Noodles with Tofu
One 8-ounce package soba or udon noodles
One 14-ounce package firm tofu, cut into ½-inch cubes
1 tablespoon sesame oil
3 radishes, trimmed and cut into matchsticks
½ cucumber, peeled and cut into matchsticks
¼ cup bean sprouts
¼ cup fresh cilantro leaves
¼ cup unsalted roasted peanuts, roughly chopped
1 tablespoon toasted sesame seeds
Red-pepper flakes
1 tablespoon rice vinegar
Kosher salt

Start to finish: 40 minutes

DIRECTIONS

1. Make the peanut sauce: In a dry cast-iron skillet set over high heat, cook the onion, cut side down, until the bottom is blackened, about 8 minutes. Remove from the skillet, roughly chop and set aside. Add the garlic to the skillet and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Remove from the skillet, cool slightly, peel and set aside. 2. In a blender, combine the onion with the garlic and peanuts and pulse until a coarse paste forms. Add ½ cup hot water, the soy sauce, vinegar and hot sauce and blend until smooth. Add more water if needed to thin the sauce. Set aside.
3. Make the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook until tender but still chewy, according to the package instructions. Drain the noodles and rinse briefly with cold water. Divide the noodles among 4 bowls.
4. While the noodles cook, toss the tofu with the sesame oil in a small bowl. In a large skillet set over medium-high heat, cook the tofu, stirring occasionally, until browned and warmed through, about 5 minutes. Spoon about ¼ cup of the peanut sauce over the noodles in each bowl and top with the tofu. (Reserve any remaining peanut sauce for another use.)
5. In a small bowl, combine the radishes with the cucumber, bean sprouts, cilantro, peanuts, sesame seeds and a pinch of red-pepper flakes. Add the vinegar and a pinch of salt, then toss to combine. Place the salad on top of the tofu and serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/3670?media=print#ixzz2BOrW7dRw

spicy swiss chard

http://www.foodnetwork.com/recipes/aaron-mccargo-jr/spicy-swiss-chard-recipe/index.html

Ingredients

• 2 tablespoons extra-virgin olive oil
• Pinch red pepper flakes
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped into thin strips
• Splash white wine
• 1 tablespoon sugar
• Salt

Directions

In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

spicy cauliflower

http://souschefseries.com/detail/scs/11065/Meet-Bradley-Herron-chef-de-cuisine-at-Michaels-Genuine.htm

Raisins, ¼ cup
Rosemary, ¼ small sprig
Water, 1 tablespoon
Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
Cauliflower, 1 medium head (cut into florets)
Kosher salt, 1 tablespoon
Black pepper (ground)
Garlic cloves, 3 (thinly sliced)
Red pepper flakes, ½ teaspoon
Red wine vinegar, ¼ cup
Flat-leaf parsley, 2 roughly chopped tablespoons

1. Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the

• Raisins
• Rosemary
• Water
• ⅓ cup olive oil

Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
2. Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add

• 2 tablespoons olive oil
• Cauliflower florets
• Kosher salt
• Freshly ground black pepper

Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the

• Sliced garlic

Cook until fragrant and the edges start to brown, about 30 seconds. Add the

• Red pepper flakes
• Drained raisins

Toss once and then add the

• Red wine vinegar

3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the

• Chopped parsley

Serve.