Meatless Monday: Chilled Green Gazpacho, Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

Happy Fourth of July! It's a great day for grilling and getting together outdoors, so here's a couple recipes to please any vegetarians at your holiday BBQ.

Chilled Green Gazpacho with Chipotle Crema

2 cups seedless cucumber, chopped

2 cups water or vegetable stock (more if you like it thinner)

2-3 tomatillos, chopped (roasted tomatillos kick up the flavor even more)

1/2 cup sweet Vidalia onion, chopped

1 ripe avocado

1 lime, juiced

1/4 cup fresh cilantro

1 clove garlic

1 tsp. salt or to taste

1/2 tsp. chopped jalapeno

Sprinkle of fresh ground pepper

Combine all ingredients in a food processor and pulse until desired thinness. Adjust seasonings to taste.

Chipotle Crema

Mix 1/2 cup Mexican crema or creme fresh with a few drops of chipotle chili sauce and a squeeze of fresh lime juice.

Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

1 package of your favorite soy sausage

Assorted vegetables: red pepper, yellow pepper, orange pepper, sweet onion, Japanese eggplant, zucchini, squash

2 cups fresh pineapple, cut into chunks

1/2 cup store bought or homemade teriyaki sauce (I reccomend Soy Vay Veri Veri Teriyaki)

1/4 cup pineapple juice

1 tsp. sesame oil

1 tbs. canola oil

Sprinkle of salt

Whisk together teriyaki, pineapple, sesame oil, canola oil, and salt.

Marinate sausage in a small bit of the sauce for 20 minutes to 1 hr, then grill sausage outdoors or indoors in a grill pan. Grill the vegetables and the pineapple and drizzle sauce on top, making sure to adequately cover everything. Place grilled sausages on top for a nice presentation.

Fresh Berry and Meringue Trifle

3 meringues per serving (I bought mine at Whole Foods, but I know they have these at Trader Joe's too. Meringues come in a few shapes, I bought the "nests" because they fit nicely in a wine glass)

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup fresh raspberries

2 tbs. agave syrup or sugar

Juice of 1/2 lemon

Approx 1 cup whipped cream

Combine berries with sweetener and lemon. Place one meringue on the bottom of a wine glass. Top with a dollop of whipped cream and a layer of fresh berries. Repeat until you've used 3 meringues per glass.

Meatless Monday: Wrap It Up! Lemon Dill Humus, Arugula and Tomato Wrap, Blueberry Peach Tart with Gingersnap Crumble

Some Summer nights you just don't feel like cooking! Wraps are a simple, tasty, healthy alternative featuring almost anything you may have in your refrigerator.  I had the humus already prepared ( I like to make a batch weekly and enjoy it with veggies as an appetizer or as a nice base for a wrap or sandwich)

Lemon Dill Hummus

1-2 cloves garlic

1 can  garbanzo beans rinsed and drained

1 lemon juiced

1-2Tbs fresh dill

1 tsp tahini * optional

1/4 cup extra virgin olive oil

1tsp salt or to taste

1/4 tsp cumin powder

1/4 tsp fresh ground pepper or to taste

Combine all ingredients in a blender or food processor and blend until very smooth  If you want a thinner mixture add a bit more olive oil, water or lemon juice. This can be made up to a week ahead and kept in the refrigerator in a sealed container.

Variation: add in a few pieces of roasted red pepper or sun dried tomato

Wrap 

1-3 whole grain tortilla wraps or flat breads

1 cup fresh arugula

1-2  ripe tomatoes, sliced thin

2-3 Tbs Hummus

To assemble, spread the humus evenly all over the wrap, concentrating on the center. Top with the arugula and fresh tomato and any other fresh veggies (try cucumber or shredded carrots) you have in the fridge. Roll the wrap into a tight cylinder, cut into half.

Blueberry Peach Tart With Gingersnap Crumble

1 pint washed drained organic blueberries

2 cups fresh peaches or nectarines sliced (can use defrosted frozen organic peaches)

2 1/2 cups organic or all natural gingersnap cookies crushed into crumbs (you can do this in a food processor, pulsing 4-5 times (not too fine) or the lazy persons way: place gingersnaps in a baggie and use the bottom of a glass or rolling pin to crush into crumbs)

2 Tbs earth balance or butter, melted

2 Tbs flour

2 Tbs sugar or Agave syrup

1 lemon juiced

1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees.

In a small bowl combine the gingersnap cookie crumbs with nutmeg and the melted Earth Balance or butter to form a slightly sticky topping. Set aside.

In another larger bowl combine the blueberries, peaches, sugar or agave, lemon juice and flour (if you use the agave syrup you may need to add a bit more flour if the mixture seems too wet)

Pour the fruit mixture into deep round pie pan or dish. Spread the gingersnap topping evenly over the fruit.

Bake at 350 for 10 minutes just until the topping becomes slightly toasty. This short baking time really retains the fresh fruit taste. If you want more of a true pie consistency bake approximately 25  minutes

Short cut - slightly different version

Omit the flour and just place gingersnap topping over fresh fruit, or for a fancier presentation layer  blueberry peach combo with the gingersnap crumb topping with ice cream or yogurt in a parfait glass

This recipe works with any type of berry combo.

Meatless Monday: Seasonal Vidalia Onion and Cheese Tart

Vidalia Onion and Cheese Tart

Vidalia onions came into season in late April, so you should be able to find these sweet veggies at your local grocer right now! Vidalia onions are sweeter and milder than your average onion - so sweet you could almost eat them raw like an apple - but I prefer to use them in salads, on pizzas, or in this savory cheesy tart.

3 medium-large Vidalia onions, sliced evenly and thinly (not diced)

1 all-natural puff pastry sheet, thawed to room temperature (instructions for defrosting the pastry and rolling it out will be on the package)

1/2 cup grated or shredded Parmsan-Asiago cheese blend

1/2 cup Gruyère cheese

1/4 cup white wine

2 cloves on garlic, finely chopped

2 tsp. fresh thyme leaves, chopped

1-2 tbs. good olive oil

1/2 - 1 tsp. salt 

1/2 - 1 tsp. fresh ground pepper

Preheat oven according to pastry package specifications. In a large skillet or medium-high heat, heat olive oil and add the onions. Season with a bit of salt and pepper. Saute for 2-3 minutes, then add garlic. Lower the heat a bit and continue to saute 6-7 minutes until onions begin to brown. Season with fresh thyme and add the white wine. Continue to cook until onions are golden and caramelized but not burnt and the liquid is absorbed. Set aside and let cool.

Roll out one sheet of puff pastry into a 9-10 inch rectangle, following package directions (I like to prick the pastry a few times with a fork). You can place the sheet directly onto a baking sheet or press gently into a tart pan. Top the pastry sheet with caramelized onions and cheese. Bake according to package directions until pastry is fully cooked.

You can also do this with phyllo dough or an all-natural pie crust.

Serve with a nice white wine such as Honey Moon Viognier (from Trader Joes) or Kono Sauvignon Blanc.

Meatless Monday: Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Making a vegetable marinara sauce is a great way to use up any extra vegetables you have in the fridge. You can use almost any vegetable you'd like, just remember when you're cooking them to add them in order of hardness/how long they take to cook so everything is tender when the sauce is finished.

1/2 box whole grain penne, cooked according to box directions (you may want to reserve some pasta water)

1 can (about 14.5 oz) diced tomatoes and their juice (the kind I used also had roasted garlic which added a nice flavor)

1/4 - 1/2 cup red wine

2-3 carrots, chopped

2-3 cloves garlic, minced

1 small onion, diced

1/2 cup frozen peas

2-3 handfuls kale, spinach, or your favorite similar green

1-2 handfuls green beans, cut in half

1 link Italian soy sausage chopped into rounds or chunks (I used Trader Joe's brand)  

3-4 tbs. tomato paste

2-3 tbs. olive oil

2-3 tsp. red pepper flakes (optional)

Salt and sugar to taste

Parmesan or your favorite Parmesan Blend for topping

In a pot, heat 2 tbs. olive oil over medium heat and add the carrots (they will take the longest to cook so do them first). Cook for 1-2 minutes, then add onions and a pinch of salt. When the onions just begin to get tender, add the garlic, kale (if you are using spinach, it won't take as long to cook so you can hold off for a bit) and green beans. Cook vegetables until they begin to soften, then add the tomatoes and juice. Cook the tomatoes and vegetables for a few minutes, then add the wine and tomato paste. Stir well to combine and season with a bit of salt and sugar and add the red pepper flakes if you want some spice. You can add additional tomato paste for a thicker sauce or a touch of pasta water for a thinner sauce. Add frozen peas. Put a lid on the pot, reduce heat and let simmer until the peas are cooked through - you can cook the sausage while you wait.

In a pan, heat 1 tbs. olive oil over medium-high heat and add soy sausage. Saute until lightly browned, then add to the sauce.

Pour sauce over cooked pasta and top with cheese before serving.

St. Patrick's Day Gourmet

Colcannon is a traditional Irish side dish typically made with mashed potatoes and cabbage. My version offers a slightly different twist: I used Alexia brand shredded potatoes for a quick shortcut that turned out sort of like a "colcannon gratin." You can shred your potatoes by hand if you prefer. I also cut back on the fat by using turkey bacon.

Leslie's Naturally Gourmet Colcannon 

2-3 medium Yukon gold or russet potatoes, shredded and drained OR about 10 oz. defrosted shredded (hash brown) potatoes

2 leek stalks, cleaned and chopped (at some grocery stores, like Trader Joe's, they sell pre-cleaned and trimmed leeks)

1 medium onion, sliced

1 small head green cabbage, shredded OR one 8-10 oz bag pre-shredded cabbage

2-3 slices turkey bacon, turkey Canadian bacon, or vegetarian imitation bacon or ham, chopped

1.5 cups Dubliner Irish Cheese OR cheddar or Parmesan/Asiago blend, grated

2-3 tbs.  olive oil

3 cloves garlic, chopped

1.5 tsp. whole grain mustard

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

Preheat oven to 350 degrees. In a large, deep skillet, heat olive oil over medium-high heat and saute onions and leeks until just tender (4 minutes or so).  Add chopped garlic, then turkey bacon or whatever meat/meat substitute you are using. Season with a small sprinkle of salt and pepper. Cook another 1-2 minutes, then add hash browns or shredded potatoes. Cook about 3-4 minutes (it might take an additional 4 minutes or so if you are using fresh shredded potatoes). Add shredded cabbage and mix well.

Season again with salt and pepper, then add mustard. Cook an additional 2-4 minutes until cabbage has wilted. Stir in about half of the cheese. You can serve the dish at this point, but it's even better when baked. Pour mixture in a greased casserole dish and top with remaining cheese. Bake for 25-30 minutes until browned and cheese is melted.

*You can easily make remaining colcannon into a breakfast frittata with the following method*

Preheat oven to 350 degrees. Scoop leftover colcannon into a large bowl and add three large eggs. Mix well and pour into a greased casserole dish or a large skillet. Top with additional cheese if desired. Bake 7-10 minutes until the eggs are cooked through and frittata is puffy and brown.

Beer pairing suggestions:

I found two very affordable beers at Trader Joe's that went well with the colcannon. Harp Lager and Smithwick's Irish Ale - delicious, malty, and full-bodied, I could picture myself drinking this in an Irish pub.

Meatless Monday: Mixed Greens with Spicy Soy Sausage over Polenta

Mixed Greens with Spicy Soy Sausage

10-12 oz. organic mixed greens (Such as kale, collards, mustard greens, beet tops, swiss chard, etc. You can get a bag of pre-washed mixed greens at Whole Foods or Trader Joe's)

2 links of your favorite spicy soy sausage, chopped into rounds (or about 1/2 link of Trader Joe's soy chorizo)

3-4 cloves garlic, chopped

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1/2 tsp. crushed red pepper flakes (you can leave these out if you don't want any spice)

1-2 tbs. extra virgin olive oil

In a large, deep pot over medium high, heat olive oil and garlic and saute until just tender but not browned. Add a sprinkle of salt and red pepper flakes, then add your soy sausage. Saute sausage for 2-3 minutes, then use tongs to slowly add the greens and toss them gently in the oil. Season with salt and fresh ground pepper to taste. Cook greens for 7-9 minutes or until wilted and tender. Set aside.

Creamy Polenta 

1 cup quick-cooking (not instant) polenta

3 cups soy creamer or broth 

2 tbs. Earth Balance or herb butter

1/2 cup grated Parmesan or your favorite cheese blend

Fresh ground pepper to taste

1 tsp. garlic powder (optional)

Bring soy creamer (or broth) and 1 tbs. of the Earth Balance or garlic herb butter to a simmer in a medium sized saucepan. Add the polenta slowly in a thin stream while stirring with a whisk or spoon. Stir for about one minute until the polenta just separates from the sides of the saucepan. Add the cheese and continue stirring until it melts and disappears. Finish with the other tbs. of Earth Balance or butter.  Top with mixed greens and sausage.

Coconut Milk Crepes with Fresh Fruit and Lemon Mascarpone

The lemon mascarpone recipe can be found in this previous posting. Follow that recipe with the addition of 1 tsp. of good quality vanilla extract. Since the batter should rest before cooking, I like to whip it up before dinner, then fry the crepes afterward for dessert.

1 cup flour 

1.5 cups light coconut milk from a can or So Delicious brand Coconut Milk Beverage (I bought this recently and have been using it a few different recipes, it makes a delicious drink, too - over all it's a good investment)

2 eggs

2 tbs. Earth Balance of butter - melted

2 tbs. sugar or agave syrup

Pinch of salt to taste

In a large bowl, whisk together all ingredients except eggs until well-blended. Add eggs one a time, whisking well after each addition. Store the batter in your refrigerator for about an hour before cooking the crepes. You can start on the filling while you wait.

Heat a bit of butter in a crepe pan (or a small-medium sized nonstick skillet with shallow sides). Keep the heat fairly low or else the crepes will brown too quickly. Hold the pan with one hand and drop about 1/4 cup of batter in with the other. Swirl the pan around so the batter evenly covers the bottom in a thin layer.

Serve crepes with a dollop of mascarpone and your favorite fresh fruits. I used strawberries, as they taste great with the lemon flavor.

You can also serve the crepes with plain lemon curd inside and an orange sauce like a Crepe Suzette.

Quick Orange Sauce

2 tbs. Earth Balance or butter 

1/2 cup orange liqueur such as Triple Sec

1 cup fresh orange juice

In a saucepan, melt Earth Balance or butter over medium-high heat. Add orange and liqueur and let sauce reduce for about 30 seconds or until slightly thickened. Pour warm sauce over the crepe and serve with whipped cream or powdered sugar if desired. For a more traditional Crepe Suzette style, you can make the sauce in a pan and place a crepe directly inside while the sauce reduces.

 

Meatless Monday - Whole Grain Linguine with Pesto, Roasted Artichokes, and Leeks

As part of an antipasti platter I put together for New Years*, I made roasted artichokes with pesto vinaigrette. The leftover artichokes made a great addition to this vegetarian pasta dish!

Roasted Artichokes

12 oz. frozen artichoke hearts, defrosted

1 tbs. extra virgin olive oil

1/2 tsp. of salt or to taste

Fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle the olive oil on a baking sheet and lay the artichokes on top. Sprinkle with salt and pepper. Toss to coat, then distribute artichokes evenly in one layer. Roast for 20-25 minutes until artichokes are soft and beginning to brown.

Pesto Vinaigrette

2 tbs. home made or store bought pesto 

Juice of one lemon

1/4 cup extra virgin olive oil

1 tsp. Dijon mustard

2 cloves garlic, chopped

Sprinkle of salt 

Fresh ground pepper to taste

In a bowl, whisk together fresh squeezed lemon juice, garlic, mustard, and pesto. Drizzle in the oil slowly, whisking constantly. Season with salt and pepper to taste. If you prefer a sweeter dressing, add 1-2 tsp. of sugar or to taste. Serve vinaigrette over mixed greens, or continue to follow roasted artichoke recipe.

Drizzle desired amount of vinaigrette over roasted artichokes, tossing well to combine.

Whole Grain Linguine with Roasted Artichokes, Leeks, and Pesto

1/2 box of whole grain Linguine or Spaghetti cooked according to box directions (reserve about a cup of pasta water in case you need it)

About 2 cups roasted artichokes with pesto vinaigrette (you can use plain roasted artichokes if you don't feel like making the vinaigrette dressing)

1 large leek stalk, cleaned and chopped (Trader Joe's sells cleaned and trimmed leeks, 2 per package)

3-4 cloves garlic, chopped

3 tbs. home made or store bought pesto (I used Key Ingredient Market, but Bear Pond makes a delicious pesto as well)

2 tbs. extra virgin olive oil

1/2 cup dry white wine

1 to 1 1/2 cups Imagine No-Chicken Broth or vegetable broth

Juice of 1/2 lemon

1/4 - 1/2 cup Parmesan or Parmesan blend (for a vegan version of this recipe, leave out the cheese or use a vegan Parmesan substitute)

Salt and fresh ground pepper to taste

In a large, deep saute pan, heat olive oil over medium-high. Add the chopped leeks and a pinch of salt and saute 2-3 minutes until slightly softened. Add chopped garlic and continue to saute another minute until tender. Add roasted artichokes, about 2 tbs. of the Parmesan, pesto, and lemon juice. Mix well. Add wine and broth and season with a little salt and pepper to taste. Cook 3-4 minutes, then add cooked pasta and a bit more broth (or some leftover pasta water) if you want a thinner sauce. Sprinkle with remaining cheese and toss everything together. Kick it up with a squeeze of lemon juice before serving if you'd like.

*Stay tuned for a list of my New Years party appetizers and recipes

Cornish Hens with Passion Fruit Guava Glaze

Cornish Hens with Passion Fruit Guava Glaze

2-3 hens, rinsed and patted dry

1/2 cup guava jelly

1 cup sherry wine

1 1/2 cups passion fruit juice

4-5 cloves garlic

1 lemon, cut in quarters

1 tsp. garlic powder

1 tsp. onion powder

About 10 sprigs fresh thyme leaves

About 10 sprigs fresh sage leaves

About 6 sprigs rosemary

Pinch of paprika

Salt and fresh ground pepper to taste

Preheat oven to 350 degrees.

Season inside and outside of rinsed, dried hens with salt, pepper, garlic powder, and onion powder. Inside the cavity of each hen, stuff 1-2 garlic cloves and the fresh herbs.

In a saucepan, combine guava jelly with juice, sherry, salt and pepper to taste, and a sprinkle of garlic powder and a sprinkle of paprika. Simmer over medium-high heat until jelly has melted and mixture is slightly reduced/thickened. Pour some of the sauce over the hens, then bake in the oven for an hour to an hour and twenty minutes, until cooked through. Reserve the rest of the sauce for drizzling over the finished hens.

I served the hens with a side of cranberry compote and some roasted sweet potatoes, fennel, and parsnips tossed with olive oil and seasoned with a little salt, pepper, garlic powder, and a pinch of pumpkin pie spice.

Meatless "Marsala" and Roasted Root Vegetables

Here's something I whipped this up for last night's Meatless Monday dinner. The sauce is reminiscent of a Marsala - but a bit sweeter and with much less fat!


"Chicken" Cutlets with Creamy Sherried Mushroom Sauce

1 box (4) Quorn Naked Cutlets (defrosted)

1 container (10-12 oz) baby bella mushrooms (or button/white)

1/3 cup good quality sherry (not cooking wine) or cognac

3/4 cup soy creamer (or half and half if you're looking for a more indulgent dish)

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper or to taste

1/4 tsp. fresh thyme leaves

1 tbs. Earth Balance or olive oil (or a combination of half oil, half Earth balance)

1 tbs. garlic herb butter (optional)

2 cloves garlic, minced

1 tbs. of olive oil (for sauteing cutlets)

Heat 1 tbs. olive oil in a skillet. Season Quorn cutlets with a bit of salt and pepper, then satue until lightly golden brown on each side. Set aside.

In sauteuse or deep-sided skillet, heat Earth Balance and/or olive oil over medium-high heat. Add the mushrooms and season with a little salt and pepper. Saute for a few minutes until they start to soften, then add minced garlic and cook an additional 3-4 minutes until mushrooms are tender. Sprinkle in thyme leaves. If you are using garlic-herb butter, add it now. Add sherry and saute until it is almost absorbed. Add soy creamer. Cook until sauce is reduced and slightly creamy. The longer you cook it the thicker the sauce will be. If you want a thinner sauce, add a bit more soy creamer. When the sauce is ready, add the cutlets to the pan to re-heat them. Serve over mashed potatoes or whole grain pasta.

Spiced Roasted Fennel and Squash 

1 large fennel bulb, washed and dried and roughly chopped

1 lb cubed seasonal squash, such as delicata, acorn, or butternut

1 tbs. olive oil

1 tsp. pumpkin seed oil - optional (I got mine at Wegman's, but you can usually find it in the specialty oil section of most supermarkets. You only need a tiny amount each time you use it, so one bottle will last a long time)

Salt and fresh ground pepper to taste

1 tsp. pumpkin pie spice

Preheat oven to 400 degrees (I used convection roast - use this setting if your oven has it). Drizzle oil evenly on the bottom of a baking sheet and place cut vegetables in a single layer on top. Sprinkle with seasonings and toss to coat. Roast in the oven for about 25 minutes or until fork tender. Place in a serving bowl and drizzle pumpkin seed oil on top if you are using it.

Meatless Monday: Vegetarian Red Beans and Rice and Sauteed Kale with Apples and Onions

Here are two warm, comforting vegetarian dishes to usher in the chilly fall season.

Vegetarian Red Beans and Rice with Soy Sausage

1 16 oz. can red kidney beans, rinsed and drained

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 yellow pepper, diced

1 stalk celery, chopped

3 cloves garlic, chopped

1/4 cup Trader Joe's Soy Chorizo (or chopped Tofurkey brand Kielbasa or your favorite smokey-flavored imitation sausage)

3/4 - 1 cup No-Chicken Broth or Vegetable Broth or water

1 1/2 tbs. olive oil

Salt and fresh ground pepper to taste (it might not need much salt at all so taste before seasoning)

1 tsp. your favorite Cajun seasoning

About 2 cups prepared white or brown rice seasoned with a little olive oil, salt, pepper, garlic powder, and a sprinkling of Cajun seasoning. 

In a large skillet, heat olive oil on medium-high heat. Add chopped onion and saute for about a minute, then add peppers, celery, and garlic. Sprinkle with a pinch of salt and Cajun seasoning (use more if you like a stronger flavor). Saute 4-5 minutes until vegetables are tender. Add the soy sausage and beans and cook another 2-3 minutes. Add the broth or water and stir to combine. Let as much broth cook off as you would like. Serve over prepared rice.

Sauteed Kale with Apples and Onions

1 lb. kale, washed, dried, and roughly chopped (remove tough stems)

1 medium onion or 1/2 large onion, chopped

2 medium crisp, tart apples (Honey Crisp, Gala, Pink Lady, etc) chopped

2-3 tbs. balsamic vinegar

1 tsp. extra virgin olive oil

1/2 - 1 tsp. mild curry powder

Salt and fresh ground pepper to taste

1/4 - 1/2 cup water 

In a deep pot or skillet, heat olive oil over medium-high heat. Add a sprinkle of salt and the onion. Saute 2-3 minutes until onion starts to get tender. Add apple, balsamic vinegar, and curry powder and saute until softened. Add the kale and season with salt and pepper to taste. Mix thoroughly and cook the kale for 4-5 minutes and add 1/4 cup of water to start. Continue cooking until kale is as tender as you want it. Add more water and cook further for softer veggies.

Butternut Squash Ravioli with Brown "Butter" Sage Sauce and Broccoli Rabe with Garlic and Lemon

Butternut Squash Ravioli with Brown "Butter" Sage Sauce

Using Earth Balance spread and soy creamer saves a lot of fat and calories without sacrificing the taste of this delicious dish!

Two 6 oz packages or One 16 oz packages of your favorite brand of squash ravioli (I used Trader Joe's Fresh Butternut Squash)

8 oz organic fresh or frozen butternut squash cut in cubes (I got mine pre-cut, but I chopped it into even smaller cubes)

3 cloves of garlic chopped

1 tsp pumkin pie spice (or  you can substitute 1 tsp cinnamon with a little grate of fresh nutmeg)

3-4 tbs extra virgin olive oil

2-3 tbs organic Earth Balance spread

2 tsp garlic herb butter (Kerry gold) - optional

6-7 fresh sage leaves chopped roughly

1-2 tbs agave syrup (can substitute real maple syrup or brown sugar)

1/2- 3/4 cup organic soy creamer (I used Trader Joe's brand)

1/2-3/4 cup Imagine Brand No-Chicken broth or vegetable broth or chicken broth

1-2 tsp  kosher salt or to taste

Fresh ground pepper to taste

*1/4 cup white wine optional

Ravioli

Prepare butternut squash ravioli by placing them in a large pot of boiling salted water and cooking them 3-4 min (they will not take too long since it is fresh pasta)

Butternut Squash 

Pre-heat oven to roast 400 degrees.

Put about 1tbs olive oil on a sheet pan and sprinkle with a little salt. place the squash cubes on top and season with pumpkin pie spice and fresh ground pepper. Drizzle the agave syrup or other sweetener on top and toss to coat evenly. Roast 20 -25 minutes until just tender.  set aside while preparing the sauce

In a saucepan on medium high heat 1-2 tbs olive oil and Earth Balance with a sprinkle of salt. When melted  add the garlic and saute about 30 seconds just to get slightly soft but not brown. Add in 3 of the chopped sage leaves and saute for a few seconds. Add in the soy creamer, broth and wine if you are using it. Add the roasted squash and the garlic herb butter. Let sauce reduce - it will take 4-5 minutes. Add in cooked butternut squash ravioli and the rest of the fresh sage leaves and toss gently to coat with sauce you can add a bit more soy creamer or broth if you want a thinner sauce.

Did you know broccoli rabe isn't actually in the broccoli family? Also called rapini, this dark leafy vegetable packs a nutritious punch. High in vitamins and minerals like folate, calcium, iron, and fiber as well as phytochemicals (thought to help prevent cancer), broccoli rabe is a great alternative to spinach or regular broccoli. It is widely used in European and Asian cuisines - particularly in Italy - but its popularity is on the rise here as well.

Quick Sauteed Broccoli Rabe with Garlic and Lemon

About 1 lb fresh broccoli rabe - cleaned

3-4 cloves garlic, chopped

Juice of one lemon

1-2 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Chop the cleaned broccoli rabe and place in a large pot of boiling water. Cook for 10-15 minutes (this will help remove the bitterness). Drain and dry very well. Heat olive oil in a large skillet over medium heat. Add a sprinkle of salt and the chopped garlic. Saute garlic until just tender (not browned) and add broccoli rabe. Saute until tender, 3-5 minutes depending how you like your vegetables. Re-season with salt and pepper to taste. Squeeze in fresh lemon juice. Toss to coat. Add a drizzle of extra virgin olive oil before serving if desired.

Turkey Meatloaf with Truffled Parmesan Mashed Potatoes and Maple Glazed Brussel Sprouts with Crispy Onions

Now that it's finally cool enough to turn the oven on - here's a lovely dinner to usher in the fall season.

Turkey Meatloaf

1 lb organic ground dark meat turkey

3/4 cup seasoned breadcrumbs

1 tsp. garlic powder

1/2 packet (about .5 oz) organic onion soup mix (I used Simply Organic brand, but Fantastic Foods makes a good one as well)

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2-3 tbs. Worcestershire sauce

3 tbs. ketchup

3 tbs. your favorite bbq sauce

1 egg

Preheat oven to 400 degrees. In a bowl, gently combine all ingredients except the egg with your hands or a fork. When combined, add egg and mix gently but thoroughly. Put mixture into a loaf pan and bake for 45-60 minutes or until cooked through. After 35 minutes, cover with foil for the remainder of the cooking time.

Truffled Parmesan Mashed Potatoes

3-5 medium-large organic potatoes (Russet or Yukon Gold are best) OR you can cheat by using Alexia brand frozen organic Yukon Gold mashed potatoes. Prepare according to directions, then add the remaining ingredients.)

2-3 tbs. Earth Balance spread

1-2 tbs. black truffle butter (I used D'artagnan brand) OR 1 tsp. or a drizzle black truffle oil*

1/4 cup fresh grated Parmesan or Romano cheese (more if you like it really cheesy)

3/4 - 1 cup Silk brand soy creamer OR milk

1 tsp. salt or to taste

Fresh ground pepper to taste

Peel the potatoes if you wish (I generally don't when I use Yukon gold), then cut them into chunks. Place into a large pot of boiling water and cook until tender. Drain. With a potato masher, smash them down a little bit. Add salt, pepper, soy creamer, cheese, truffle butter/oil, and Earth Balance. Continue to mash until they reach desired smoothness. Adjust seasonings if necessary and add more soy creamer if they need to be thinned out

.

*I know truffle butter/oil is a bit pricey, but you only need to use little bit at a time and the results are fantastic. Keep the butter in the freezer to extend its shelf-life. Truffle oil can occasionally be found in the specialty foods section of TJ Maxx or Marshalls stores for just a fraction of its typical cost! Either way, it is a worthwhile investment for your pantry. 

I read a distressing article in the New York Times on October 5th by noted health authority Jane E. Brody that said even though everybody knows vegetables are good for them, most people are not eating enough of them. According to the National Center for Disease Control and Prevention, "Americans have fallen far short of the goal set a decade ago to increase consumption of vegetables."

Even though brussel sprouts have a bad reputation in terms of taste, they have great health benefits! In fact, the entire cruciferous vegetable family (broccoli, kale, cabbage, and collard greens to name a few) have been shown to help protect against cancer. I was never a huge fan of brussel sprouts, but after developing this recipe, I've changed my mind. Hopefully I can convert some skeptics.

Maple Glazed Brussel Sprouts with Crispy Onions

1-2 lbs. brussel sprouts, cleaned and tough bottoms trimmed (cut very large ones in half)

2-3 tbs. real maple syurp

1/4 - 1/3 crispy dried onions (I used Trader Joes brand but you can also use Lar's brand - both are a great all natural alternative to French's.)

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

1/3 cup toasted pecans (optional)

Preheat oven to 400 degrees (or Convection Roast if you have that setting). Spread oil on a baking sheet and sprinkle on a small amount of salt. Place brussel sprouts on oiled sheet. Drizzle on maple syrup and add onions. Toss to combine. Season with a bit more salt and some fresh ground pepper. Roast until tender - about 20-25 minutes depending how big your brussel sprouts are.You can shorten the baking time by cooking your cleaned brussel sprouts in the microwave for 3-4 minutes in a covered bowl with a small amount of water before draining and following the rest of the directions. When cooked through, place in a serving dish and adjust seasonings as needed. Add another touch of maple syrup as well as the pecans if you are using them and toss to coat. If your pecans are not pre-toasted, sprinkle them on the baking sheet with the sprouts so they can cook as well.

One more note - I want to give a nod to my friend, author and Bucks County, PA native Karin Kasdin. She just released her 4th book Life, Death, and Doughnuts - the story of 4 women and their 50-year friendship "carried out primarily through monthly dinner parties." I just picked up at her launch-party, but you can find it on Amazon or in Barnes and Noble Bookstores.

Savory Summer Dinner - Swordfish, Yellow Squash, and Seasonal Fruit Crumble

Swordfish with Shallot and Saffron Butter

1 pound harpoon-caught swordfish steak (you can find this at Whole Foods, it's more sustainable and fished in a more responsible way than conventional swordfish)

1 tbs. Earth Balance spread or butter

1/2 tbs. olive oil

Juice of one lemon

Sprinkle of smoked paprika (pimenton)

Salt and fresh ground pepper to taste

2-3 tsp. shallot-saffron butter - recipe follows

Season fish on both sides with salt, pepper, and pimenton. Be careful not to use too much pimenton, as the flavor is very strong. Heat the Earth Balance and olive oil together over medium-high heat and saute fish 4-5 minutes per side until browned and easy to flip over. Cook an additional 3-5 minutes depending on thickness until desired doneness. Top with fresh lemon juice and shallot-saffron butter.

Shallot and Saffron Butter

Makes extra to keep for another time

1/2 cup Earth Balance spread or butter, softened but not melted

1 medium shallot, minced

Sprinkle garlic powder or 1 garlic clove, minced

Sprinkle of salt if you wish

Squeeze of fresh lemon juice

2-3 saffron threads, cut into tiny pieces (you can use 1/8 tsp. pimenton if you don't want to buy saffron)

2 tsp. fresh parsley, chopped (optional)

Combine all in ingredients into softened butter. Can be make ahead and refrigerated in an air-tight container for up to 2 weeks.

Summer Squash Gratin with Lemon and Thyme

3-4 small-medium yellow summer squashes, cut into bite sized pieces

1-2 tbs. Earth Balance, butter, or olive oil

Leaves from 3-4 thyme sprigs (about 1/2-1 tbs.)

3/4 cup seasoned panko or regular breadcrumbs - recipe follows

1/2 cup shredded Parmesan cheese or 365 brand Parmesan blend

Salt to taste

A few sprinkles of garlic powder

Fresh ground pepper to taste

Saute squash in butter, Earth Balance, or oil over medium heat until pieces are just tender - about 4-5 minutes. Season with salt, pepper, thyme, a sprinkle garlic powder and lemon juice. Pour into a greased, oven-safe dish or ramekin. In a separate bowl, combine breadcrumbs with a few more sprinkles of garlic powder, salt and pepper to taste, and cheese. Top the squash with the breadcrumb mixture and bake at 350 degrees for 5-7 in a toaster oven or regular oven until topping is nicely browned.

Nectarine Blackberry and Blueberry Crumble with Ginger Snap Crust

Crust and Crumble

1 10-oz. back all natural ginger snaps (I used 365 brand)

1/2 cup sugar

3 tbs. Earth Balance spread or butter, softened

Pinch of salt if you prefer

Preheat oven to 350 degrees. In a food processor, chop gingersnaps until they become fine crumbs, then add sugar and butter. Blend until mixture comes together. Press about half of the mixture into an 8-inch pie pan. Bake for about 10-15 minutes until hardened and remove from oven but keep the oven at 350 for later.

Fruit Filling

4-5 ripe nectarines or peaches (or a combination of both)

About 1/2 pint blackberries, cleaned

1/2 cup blueberries

Juice of one lemon

2 tbs. flour

1/4 - 1/2 cup sugar or agave syrup (more or less depending on your taste - I wanted the natural fruit flavors to shine through)

In a bowl, toss everything together until berries are coated. Pour into prepared crust and top with some of the remaining crumb mixture (you may have crumbs left over, which can be stored in the freezer for future use) . Bake for 10-15 minutes until fruit is just softened. Serve with ice cream or whipped cream.

Out and About - Meatless Monday Edition

Eating vegetarian isn't only about reducing animal cruelty - it's also about limiting your environmental impact. One of the easiest (and tastiest) ways to do this is to frequent your local farms and farmer's markets and buy what's in season. The shorter the distance between your produce and your plate, smaller your carbon footprint, so on this Meatless Monday, I'll take you on a tour of two of my favorite local places to buy fruits, vegetables, and other vegetarian products.

Terhune Orchards - Princeton, NJ

Blueberries, peaches, nectarines, and watermelon are delicious in July

Try incorporating summer vegetables like squash, beets, carrots, and radishes into your salads and side dishes

The Wrightstown Farmer's Market is open May - Mid-November from 9am to 1pm and features locally grown (often organic) produce and other vegetarian offerings such as cheeses, honeys, baked goods, and breads from Bucks County area farms.