more veggies, please!

used dry lasagna sheets, 150 mL water, and canned tomato instead of fresh https://www.theguardian.com/lifeandstyle/2018/apr/28/yotam-ottolenghi-tray-bake-recipes

 https://cooking.nytimes.com/recipes/1015830-mushroom-tart

 https://cooking.nytimes.com/recipes/1019086-roasted-squash-with-coconut-chile-and-garlic

 https://www.bonappetit.com/recipe/soy-and-scallion-tofu-bowl

 https://smittenkitchen.com/2016/06/charred-eggplant-and-walnut-pesto-pasta-salad/

 https://smittenkitchen.com/2019/07/zucchini-quesadillas/

 https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/

 https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta

 https://www.bonappetit.com/recipe/bucatini-with-swiss-chard-and-garlicky-breadcrumbs

 https://www.epicurious.com/recipes/food/views/rice-pudding-380221

These are a hit every time I make them. I know, there is fish in this recipe, you can omit the anchovies and still have really delicious crostini, but I admit, the anchovy fillet puts this over the top. 35 minutes - serves 6 5 Japanese eggplants (about 12 oz), stem ends trimmed 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 tablespoon kosher salt, plus more to taste 5 garlic cloves Juice of 1 lemon Freshly cracked black pepper 3 tablespoons chopped flat-leaf parsley Six 3/4-inch thick clives country-style bread 6 anchovy fillets Preheat a charcoal or gas grill for medium-high indirect cooking. Toss eggplants with 1/4 cup of the olive oil and sprinkle with the salt. Transfer the eggplants to the unheated part of the grill and cook, covered, turning occasionally, until the skin is lightly charred and the flesh is soft, 10-15 minutes. (Alternatively, you can roast the eggplant in a 400ºF oven until soft.) Cool completely. Thinly slice 4 of t...

Way better than you think it is! Even for brussels sprouts lovers. 20 min - serves 4 3/4 pound Brussels sprouts, trimmed  1/2 pound dried egg fettuccine, or gemelli 2 tablespoons unsalted butter  2 tablespoons extra-virgin olive oil  3 tablespoons pine nuts Grated Parmigiano-Reggiano 1. Slice Brussels sprouts in a food processor fitted with slicing disk.  2. Cook pasta in a pot of boiling salted water until al dente.  3. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.  4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. 5. Serve with grated parmesan from Gourmet Magazine

1 hour - makes 10 servings 2/3 cup light brown sugar 1/2 cup canola oil 1/2 cup honey 3 cups rolled oats 1 cup sliced almonds 1/3 cup unsalted roasted sunflower seeds 1/3 cup sesame seeds 1/3 cup flaxseeds Plain low-fat yogurt, for serving 1. Preheat the oven to 300 and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray. 2. In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a rack and let the granola cool. 3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with the yogurt.  Make ahead: The granola can be sto...

45 minutes - serves 4 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1/8 teaspoon cayenne pepper 4 cups (or more) water 1 cup dried brown lentils, rinsed 1/2 cup tomato puree 1/3 cup plus 2 tablespoons chopped green onions 1. Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes.  2. Add garlic and saute 30 seconds. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 seconds.  3. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface.  4. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes.  5. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally,...

About an hour to prepare – serves 2 to 4 1 head cauliflower, broken into small florets (about 1 ½ lbs) 5 tbsp olive oil 1 large celery stalk, cut on an angle into ¼-inch slices (I used half a medium fennel bulb sliced thinly) 5 tbsp hazelnuts, with skins 1/3 cup flat-leaf parsley leaves 1/3 cup pomegranate seeds (from ½ a medium pomegranate) generous ¼ tsp ground cinnamon 1 tbsp sherry vinegar 1 ½ tsp maple syrup salt and freshly ground black pepper 1. Preheat the oven to 425ºF. 2. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down. 3. Decrease the oven temperature to 325ºF. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes. 4. Allow the nuts to cool a little, th...

I served this without sparkling wine because I drink out of old candle holders since I don't own coupes. It was awesome. 5 min – serves 2 Honey syrup: 1/4 cup clover honey 2 tablespoon hot water in a small jar Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey. 6 tablespoons gin 3 tablespoons fresh lime juice 2 tablespoons Aperol or Capelletti 1 tablespoon honey syrup 2 dashes of Angostura bitters Ice Champagne or sparkling wine Lime wheel for garnish Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel.  from bo...

When it’s too cold to go outside, but you still want bar snacks. 50 minutes - yields about 4 cups 1 pound raw unsalted nuts of your choice (mixture of walnuts, pecans, almonds and pistachios) 2 tablespoons unsalted butter, melted ⅓ cup packed light-brown sugar 3 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1. Heat the oven to 350°F. 2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside). 3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.) from the New York Times T Magazine, but re...

What to do when you have too many containers of ricotta in your fridge? Maybe you’ve been making ricotta, honey, and cracked pepper toasts for a week. Maybe you wake up hungry on a cold winter morning and just want to stay in and watch the Podemos rally in Madrid. Here’s a recipe for fluffy, revolutionary ricotta pancakes. 40 minutes – serves 4 2/3 cups (3 1/3 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) whole-milk ricotta cheese 2 large eggs, separated, plus 2 large whites 1/3 cup whole milk 1 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/4 cup (1 3/4 ounces) sugar 1-2 teaspoons vegetable oil 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven. Whisk flour, baking soda, and salt together in medium bowl and make well in cent...

A great snow day recipe! These will be gone in minutes. 40 minutes – serves 2 to 3, makes 12 pancakes 1 pound (about 2 medium) zucchini 1/2 large yellow onion, sliced thinly 1 1/2 teaspoons coarse or Kosher salt, plus extra to taste 1 large egg, lightly beaten Freshly ground black pepper 1/2 cup all-purpose flour 1/2 teaspoon baking powder Olive oil 1. Preheat oven to 200 degrees F. Have a baking sheet ready. 2. Trim ends off zucchini and shred in food processor. 3. Toss zucchini with 1 teaspoon salt and let sit for 10 minutes in a colander. Squeeze out the liquid by pressing shredded zucchini against the sides of the colander with a wooden spoon, and then squeeze out small handfuls at a time, transferring wrung-out handfuls to a medium metal bowl. 4. Add ½ teaspoon salt. Stir in onion slices, egg, and some freshly cracked black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter. 5. I...

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit