Asparagus and Couscous with Orange-Sesame Vinaigrette

Ingredients

2 pounds fresh asparagus
1/4 cup orange juice, preferably fresh
1 T rice vinegar or red wine vinegar
1 t. orange zest
1 t. soy sauce
1 T vegetable oil
2 t. Asian sesame oil
1/4 t. salt
1 t. butter or oil
1 cup couscous
2 t. sesame seeds
1 orange, halved and sliced

Directions

To prepare the asparagus, snap 1 stalk; this will remove the tough part. Line up the rest of the asparagus and cut them the same length as the first stalk. In a large saucepan, bring 1 1/2 inches of water to a boil. Place the asparagus in a steamer over the water and cook until tender but still firm, about 7 to 10 minutes.

Meanwhile, in a small bowl, combine the orange juice, vinegar, orange zest, and soy sauce. Whisk in the vegetable and sesame oils until well blended. Set aside. In a small pan, bring 1 1/3 cups water to boil over high heat. Add the salt and butter (optional). As soon as the butter melts, stir in the couscous, cover, and remove from heat. Let stand 5 minutes.

Fluff the couscous with a fork and turn it out onto a serving platter. Top with asparagus and sprinkle sesame seeds over the asparagus. Top with vinaigrette or pass vinaigrette on the side as a dipping sauce. Garnish with the orange slices. Serves 4.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Rice and Red Lentil Stew with Cauliflower and Peas

Ingredients

1 T vegetable oil
2 large leeks, rinsed and sliced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1 1/2 t. dry mustard
1 t. turmeric
1/4 t. cayenne
3/4 cup long-grain rice
1 1/2 t. salt
1/2 cup red lentils
1/2 med. head cauliflower, cut into 1" florets
1/2 cup fresh or frozen peas
2 T butter

Directions

In medium stew pot, heat oil over medium heat. Add leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

Add rice, salt, and 4 1/4 cups water. Bring to a boil over high heat. Stir in lentils. Reduce heat to medium, cover, and cook until rice and lentils are just tender, about 20 minutes.

Add cauliflower, raise heat to high, and continue to cook, covered, stirring occasionally, for 5 minutes. Add peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add the butter, stirring until it melts. Serve hot in bowls. Serves 4-6.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Penne and Asparagus with Garlic Tomato Vinaigrette

Ingredients

1 pound asparagus
1 pound penne
3 tablespoons olive oil
5 cloves garlic, minced
1/4 cup balsamic vinegar
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, grated

Directions

Cut asparagus on the diagonal into the same lengths as the penne, discarding the tough bottom sections.

In a large pasta pot, bring 4 quarts of salted water to a rapid boil. Add the penne and cook 8 minutes. Add the asparagus and continue to cook until penne and asparagus are tender but still firm, 2 to 4 minutes; drain.

Add oil and garlic to pot. Cook over medium heat, stirring constantly, for 1 minutes. Add vinegar, tomatoes, salt, and pepper. Cook, stirring, just until the tomatoes are slightly warm, about 2 minutes. Pour into small bowl and set aside.

Return pasta and asparagus to the pot. Pour vinaigrette on top and toss well to coat. Add Parmesan cheese and toss lightly again. Serve warm or at room temperature. Serves 4-5.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Prosciutto, Spinach and Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped
  

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

Nutrition Facts

• Calories 288,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 21,
• Sodium (mg) 627,
• Carbohydrate (g) 42,
• Total Sugar (g) 6,
• Fiber (g) 3,
• Protein (g) 15,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 20,
• Calcium (DV%) 23,
• Iron (DV%) 14,
• Starch (d.e.) 2.5,
• Vegetables (d.e.) 1,
• Medium-fat Meat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Cajun Snapper

Ingredients

• 2 10-oz. fresh red snapper fillets
• 2 tsp. Creole or Cajun seasoning
• 2 lemons
• Italian (flat-leaf) parsley (optional)
• 2 Tbsp. butter, melted

Directions
Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

From Better Homes and Gardens
Submitted by Shelli

Zucchini Cakes with Mushroom Ragout

Ingredients

• Nonstick cooking spray
• 1/2 of a medium zucchini, shredded (1 cup)
• 1 8-1/2 oz. pkg. corn muffin mix
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1 egg
• 1/4 tsp. cayenne pepper
• 12 oz. assorted mushrooms, quartered (4-1/2 cups)
• 1 cup drained bottled roasted red sweet peppers

Directions

1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

2. In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11 to 14 minutes or until golden.

3. Meanwhile, heat 1 Tbsp. olive oil in large skillet over medium-high heat. Add mushrooms; cook 3 to 4 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.

4. Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.

Nutrition Facts

• Calories 443,
• Total Fat (g) 21,
• Saturated Fat (g) 7,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 84,
• Sodium (mg) 701,
• Carbohydrate (g) 49,
• Total Sugar (g) 3,
• Fiber (g) 2,
• Protein (g) 16,
• Vitamin C (DV%) 180,
• Calcium (DV%) 24,
• Iron (DV%) 15,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Sausage and Orzo

Ingredients

• 1 lb. cooked sausage, halved lengthwise and cut in 2 -inch chunks
• 1 Tbsp. cooking oil
• 1 cup dried orzo (rosamarina)
• 1 14-oz. can low-sodium beef broth
• 1 tsp. dried Italian seasoning
• 2 medium zucchini, halved lengthwise, coarsely chopped (2-1/2 cups)
• 1/3 cup 1-inch slices green onions
• 1/3 cup chopped red sweet pepper

Directions

1. In large skillet over medium-high heat, brown sausage in hot oil 2 minutes; stir in orzo. Cook and stir 1 minute. Stir in broth, 1/2 cup water, and seasoning. Bring to boiling; reduce heat. Simmer, covered, 8 minutes or until orzo is tender. Add zucchini last 4 minutes of cooking. Stir in green onions and sweet pepper. Season to taste with salt and pepper. Serves 4.

Nutrition Facts

• Calories 467,
• Total Fat (g) 24,
• Saturated Fat (g) 8,
• Monounsaturated Fat (g) 10,
• Polyunsaturated Fat (g) 5,
• Cholesterol (mg) 79,
• Sodium (mg) 1630,
• Carbohydrate (g) 40,
• Total Sugar (g) 3,
• Fiber (g) 3,
• Protein (g) 23,
• Vitamin C (DV%) 59,
• Calcium (DV%) 4,
• Iron (DV%) 19,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli