more veggies, please!

 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...