more veggies, please!

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,...

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

Sautéed Mushrooms with Parsley You’d think this were boring. This is one of the most surprisingly good dishes I’ve made in a while. It’s so good that some nights, we just eat this on toast for dinner. Imagine a poached egg on top! Yum! 20 min  – makes 4 sides or 2 mains 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 1/2 pounds mixed mushrooms, sliced 1/8 inch thick 2 garlic cloves, minced, and divided 1/4 cup chopped flat-leaf parsley Kosher salt and freshly ground pepper 1. In a large skillet, melt the butter in the olive oil. Combine half the garlic with the parsley, add salt, set aside. 2. Add the mushrooms to the hot skillet and cook over moderately high heat, without stirring, until browned on the bottom, about 5 minutes. 3. Add the other half of the garlic, and continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer. 4. Stir in chopped parsley and fresh garlic mixtur...

hello, there! it's been a long time. summer has passed. we had copious ears of corn and are still eating lots of varieties of nightshade (it's almost halloween!). now that's it's cooling down, let's get back to cooking. 1 hr 10 minutes – serves 8 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled 1. Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch springform pan (or use a nonstick pan) and put it on a baking sheet lined with a silicone baking mat or parchment paper. 2. Whisk the flour, baking powder, and salt together in small bowl. 3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. 4. In a medium bowl, beat the eggs with a whisk un...