more veggies, please!

i sampled a really delicious rugelach from my friend's zabar's care package. this was not the forgotten, stale rolled cookie in the dusty cookie jar from your coffee shop. these were flaky, earthy, and mysteriously heart-warming. i scoured the internet to recreate the rugelach. taking some liberties, i came up with something that fits the aforementioned categories. until i find the zabar's recipe... 3 ½ hours—makes 48 cookies 8 ounces (1 pack) cream cheese, at room temperature 16 tablespoons (2 sticks) unsalted butter, at room temperature ¼ cup granulated sugar plus 8 tablespoons ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour ¼ cup light brown sugar, packed 1 ½ teaspoons ground cinnamon ¼ cup raisins or dried cranberries ½ cup chocolate chips 1 cup walnuts, finely chopped ½ cup apricot preserves 1 egg beaten with 1 tablespoon milk, for egg wash 1. If you are affluent, cream the cheese and butter in the bowl of an electric mixer fitted w...

1 hour – makes 3 main servings 3 tablespoons olive oil, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided 2 tablespoons (or more) curry powder 1 cup French green lentils 4 1/4 cups (or more) water, divided 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed 1 tablespoon fresh lemon juice 2 tablespoons (1/4 stick) butter 2 green onions, thinly sliced 1 lemon, cut into 6 wedges 1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. 2. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. 3. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. 4. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 5. Meanwhile, p...