Grown up Scalloped Potatoes

I was never a scalloped potatoes person growing up. But I am now looking at a cabinet full of potatoes from my CSA and thinking of everything I can do with them. I also have a stock pile of zucchini and summer squash. So I had an experiment last night with leftover ingredients and CSA vegetables.

The result was a very grown-up version of scalloped potatoes. It also seems like a great July 4th side dish.

Scalloped Potatoes

1.5 - 2 lbs potatoes

4 medium zucchini or summer squash

1 bunch green onions or summer onions

coarse salt and pepper

garlic powder

crushed rosemary

1 can 98% fat free cream of mushroom soup

1/2 cup reduced fat sour cream

1/3 cup shredded smoky cheese, such as cheddar or smoked Gouda

1/2 cup panko crumbs

Preheat oven at 400 degrees. Wash and cut potatoes into one inch pieces - about the size for boiling mashed potatoes. Toss potatoes with one tbsp olive oil, coarse salt and pepper and spread into a rimmed baking sheet. Bake potatoes while you prepare vegetables. I love to use butter infused olive oil from Midtown Olive Press in Raleigh, but EVOO is also good.

Wash and cut summer squash into one inch pieces. Also slice onions. I get a lot of spring onions from my CSA, which always come in a combination of white, yellow and red. I like the color combination but any color/flavor is good for this recipe. Heat skillet on medium-high heat and saute onions first. Toss squash with 1 tbsp olive oil, salt, pepper and crushed rosemary. I have fresh rosemary in the garden, and if you let a stem dry for a day you can use a mortar and pestle to crush. Once pan is hot, add squash. You may need to do this in batches to make sure the squash is evenly spread in the pan.

Sear squash until soft. Check on potatoes - they should be slightly brown and easily pierced with a fork, but not tender. Reduce oven temp to 350 degrees. Mix vegetables and potatoes in a large bowl. Add cream of mushroom soup, sour cream, garlic powder and more seasonings. Stir in smoky cheese. Trader Joes has a great shredded bag of smoky cheese including cheddar, Gouda, mozzarella and provolone. Any of these cheeses work but the smoky will being out the best taste in this dish.

Pour cheesy vegetables into a baking pan. Top with panko crumbs and bake for 25 minutes. Turn oven to broil and let top brown slightly, 5 minutes max. This dish is very rich but surprisingly light. It's almost enough for a meal in itself, but I recommend this as a side for your holiday spread or a pot luck.

In season: Pineapple

I have had a hard time finding a salsa recipe that works for me. I love black bean and corn salsa because of the smoky flavors, but I also enjoy a sweet and spicy version as well.

This is where pineapple comes in. To my surprise most tropical fruits - pineapple, kiwi, mango etc - are considered some of the most nutritious fruit you can eat. Pineapple's high vitamin C, magnesium and anti-oxidant power contribute to better eye sight, digestion and works as an anti-inflammatory.

Pineapple is prime in late winter/early spring so find yourself some FRESH pineapple at the grocery store. You can buy a pineapple corer/slicer for less than $10 at Target or other kitchen-aid stores and it's worth the freshness. Canned fruit can often come with added sugar and unnatural preservatives. Once you have your pineapple tower, cut into quarters and use for a breakfast fruit salad or this wonderful salsa recipe.

This recipe is rather simple and you can easily adjust the ingredients to impact the flavors you prefer in a salsa recipe.

Fresh Pineapple Salsa

1 ripe pineapple

1 green apple, finely chopped

1 shallot, mined

1 ripe lime

fresh cilantro

pickled jalapeño

cumin

chili powder

salt

1 tbsp olive oil

Chop pineapple slices - mine was a fine consistency. Mix with apple and let drain in a strainer while you prepare other ingredients. I liked using green apple because it's crisp and firm - you can use other cooking apples as well, such as Fuji.

Mince shallot and jalapeño. Add as much or as little jalapeño as you care for - the pineapple has an overwhelming sweetness so I prefer more pepper. I use pickled peppers because the raw pepper is not appealing to me in salsa. Clean cilantro and chop.

Add onion, pepper and cilantro in a bowl. Mix in 1/2 tsp cumin and chili powder each. Also add 1 tsp coarse ground salt. Add pineapple and apple to mixing bowl. Stir in olive oil and juice from one lime. Taste to determine if more spice or salt is needed.

This salsa is great for just chips but also pairs well with meats such as pork and chicken. For a vegetarian option, make fish tacos on corn tortillas and add pineapple salsa. This is also a great pot luck item for a tropical party theme.

Martha Stewart has a version in her March Everyday Food magazine that includes black beans.

Pasta with Spicy Vegetables and Vegan Tomato Sauce

Pasta is a great ingredient for recipes when trying to take out leftovers - pasta stores easily and practically forever. This is a recipe I threw together after days of Thanksgiving turkey leftovers and we needed a turkey break. Additionally, I am featuring a vegan "creamy" tomato sauce that foodie friend recommended.

Vegetable Pasta

8-10 oz. whole wheat penne, or other short pasta (about half a box)

1-2 carrots, shredded

3 stalks celery, chopped

1 small onion, chopped

1 jalapeño, seeded and diced

big handful baby spinach, stemmed

vegan tomato sauce:

5-7 cloves garlic, minced

24 oz. can whole tomatoes or crushed tomatoes

1 cup roasted nuts, such as almonds or cashews

1/2 cup unsweetened soy milk

1/2 cup nutritional yeast (cheese substitute)

crushed red pepper

fresh basil (or frozen)

rosemary

Nutritional yeast is typically used as a cheese or cream substitute in vegan meals. Although referred to as "yeast" it is more of a thickening agent than a leavening ingredient. Toast your nuts at 425 degrees for 7-10 minutes or until fragrant. You will want to use a fatty nut like cashews or almonds, but do not use peanuts. These nuts contain good fats and will make for a heartier sauce.

Saute garlic in olive oil. If you are using frozen basil packed in olive oil, you do not need to add any oil. Add crushed red pepper, rosemary and basil (if using fresh). Once garlic is golden add soy milk, tomatoes and nuts. Let tomatoes heat through and use a submersion blender to cream the tomatoes and nuts. I found it difficult to blend the nuts to a consistency that I liked, so I would recommend crushing your nuts in a coffee grinder or rolling pin (in a plastic bag) before adding to the sauce. If you like a nuttier texture, blend the nuts whole. Once you have a texture you like, stir in nutritional yeast.

Boil pasta according to package instructions. Reserve 1 cup pasta water before draining pasta.

This is also a great opportunity to take out some leftover vegetables or frozen vegetables. I have frozen shredded carrot, leftover celery from Thanksgiving stuffing and a little bit of spinach that was about to go bad. I also have jalapeños growing in our garden, finally. You can add other vegetables that you think will partner well. Carrots, celery and onion, known as mirepoix, are quite universal but add a little sweetness to any recipe. That is why this recipe has a lot of herbs and some spice.

Saute vegetables in olive oil until soft. Stir in tomato sauce and heat to a simmer. Stir in spinach until leaves wilt slightly. Pour modest amount over pasta - add reserved pasta water, or soy milk, if needed.

For a quicker version of this recipe, use spicy Arrabbiata tomato sauce.

Vegetarian Tortilla Pie

Any of you who know me personally know that my weakness is Mexican food. Something about tortillas, cheese and beans that I can't get enough. But it is rough on my cholesterol and waistline. One option I have been able to use is vegetarian tortilla pie. This recipe is an Amy original. It calls for a ton of vegetables, high protein beans and light on cheese (so sad). It doesn't go very far though and usually only makes 2-4 servings. It is perfect for kicking a Mexican food craving though.

When you go to a Mexican food restaurant and order "refried beans" you are usually getting a lot of lard-fried beans. They taste so good, but honestly making beans at home is the best way to get the good nutrition without the unnecessary fats. Pinto beans are actually one of the MOST nutritious beans you can eat, just behind soybeans, with their fiber, folic acid and iron content. Black beans are also high in fiber and folic acid. Beans are also one of the healthiest foods for you that you can get for cheap. Canned beans run about $1 per can and have a lasting shelf life. I stock up any time they are on sale. If you can, buy organic or preferably low-sodium. You should rinse and drain your beans to ensure all preservatives and added salt are washed away.

Lastly, beans are great for vegetarians because they provide high levels of protein with no dependence on meat. Beware my friendly vegetarians, tofu is not as potent with protein levels as beans and also fails to provide adequate levels of fiber for a daily diet. Tofu and other processed soy products lose a lot of nutrition of natural soy beans because of the heavy processing it undergoes. For more about the awesome-ness of beans, catch Cooking Light's September 2010 issue.

Vegetarian Tortilla Pie

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

small can corn, rinsed and drained

bag baby spinach

1 cup salsa

6-9 corn tortillas

1/2 medium onion, red or white

1 jalapeño, chopped

fresh cilantro

8 oz pepper jack or Mexican blend cheeses, shredded

1.5 tsp cumin

1/2 tsp crushed red pepper

Preheat oven 400 degrees. Saute onion and pepper in minced garlic, cumin and red pepper. Once pepper and onion are soft, add beans. Add 1/4 cup water to beans and cook until beans start to break. Slightly mash beans to speed up the process. The mixture should be "refried" with some whole beans still in tact.

Stir in corn and spinach leaves. Stir until spinach is wilted. Remove from heat. Stir in salsa. Trader Joes has a fantastic Double Roasted salsa that goes with about any dish I prepare. I highly recommend this salsa for cooking because it is flavorful and chunky. If you are using salsa with a lot of cilantro, than adding fresh cilantro is unnecessary. Otherwise, add cilantro now.

Oil a 1 quart round casserole dish (small and tall if you have one). Layer two tortillas on the bottom of the dish, trying to cover as much space as possible. Top tortillas with half bean mixture and 1/3 cup of cheese. Repeat once more. Top cheese with two more tortillas and remaining cheese.

Bake 15-20 minutes or until cheese is melted. Heat oven to broil for a few minutes to brown top cheese. Cut into fourths and serve with more salsa and sour cream.

Deviled Eggs

Worried about eggs going bad? A healthy snack and simple deviled egg recipe will do the trick. I make these using only what I have in my refrigerator door. I try not to eat more than two eggs a day so it's ideal for taking out the last of the eggs before the expiration date.

My husband is stubborn about eating hardboiled eggs, but they are incredibly healthy for you, despite anti-cholesterol posters, and simple to make low-fat. Eggs are great for the eyes and may reduce the risk of cataracts due to their carotenoid content. One egg contains six grams of protein and only 1.5 grams saturated fat. Eggs are also naturally rich in Vitamin D and sulpher, which promotes healthy hair and nails. Be sure to buy organic or free-range chicken eggs.

Deviled Eggs

4 eggs (2 to share)

2 tbsp low-fat, olive oil mayonnaise e.g. Smart Balance or Kraft

1/2 tsp mustard

1/2 tsp white wine vinegar (optional)

hot sauce, to taste

garlic salt and pepper

2 tsp dill relish

1 scallion or 1/2 tsp onion powder

paprika or crushed red pepper

Set eggs in a small pot and cover with water. Heat pot until water boils, turn off heat (do not remove from stove) and cover. Let stand 13 minutes. This is a fool-proof method for perfect eggs. It seems unpredictable, but it works.

Once cool enough to handle, shell eggs and slice in half long ways. Using a small spoon, scoop out egg yoke (it should come out easily if the eggs are cooked correctly) and add to a medium bowl. Add mayo, mustard, and relish. If you are using Tabasco sauce, you do not need to add anymore vinegar - the eggs will taste too bitter. If you are using a less vinegary hot sauce, such as Louisiana, add the white wine vinegar. I still prefer Nandos, but it's only available in Africa in care packages from my sister.

I think scallion tastes great in eggs, but this is supposed to be a cabinet stables kind of recipe so substitute a little bit of onion powder instead. Season with garlic salt and pepper. You may want to add more hot sauce or relish depending on how you want your eggs to taste. Be sparing when adding mayo and mustard since you won't be able to lessen those portions.

Use a small fork to reload deviled eggs with filling. They will be full. The fork makes a nice indention in the egg, although the icing bag is ideal. Unfortunately I don't have one. Top your eggs with paprika or crushed red pepper - for a bigger kick.

Italian Pasta Salad

Happy Labor Day weekend! Here is a quick recipe to include in your holiday celebrations.

Sometimes it is easy to let vegetables go bad before you have something to make with them. That has been especially difficult this year with gathering CSA vegetables every week. I try not to meal plan until Tuesday's pick-up, but not everything in-season is always the most convenient.

One trick I have learned is making pasta salad with leftover vegetables and cabinet staples. And you don't have to make a ton of it either. Just boil enough pasta to about half the amount of vegetables you plan to use. I will not include measurements so you can use your own portions based on what you have and what you like. This also makes a great side dish for weekend barbecues and outdoor dining.

Italian Pasta Salad

rotini pasta

fresh tomatoes and/or jarred sundried tomatoes, chopped

red or green bell pepper, chopped

red onion or shallot, chopped

shredded carrot

jarred, pitted black olives, sliced

dried or fresh basil

Italian dressing, low fat

shredded Parmesan cheese

I prefer Trader Joe's rotini pasta because it is multi-colored and makes for a more colorful presentation. I never use an entire bag of pasta in one setting because I am usually only making food for two people. It is easy to pour what I want to use and store the rest. Be aware that pasta swells when it is cooked so use less than what you think you need.

I've said before I do not care for raw vegetables, although most vegetables are more nutritious when they are served raw. I sauté the bell pepper, onion and carrot and let them cool before mixing my salad. You may even want to boil or steam the vegetables to avoid added fat and over heating. Any of these techniques are acceptable, even if you want a quick side dish that calls for raw vegetables.

Once vegetables cool to room temperature, mix with pasta and basil. Slowly add Italian dressing one teaspoon at a time until you get a coating that suites you. If you do include olives, their natural fat will make up for taste from low-fat dressing. Mix in shredded Parmesan last.

Hummus Wrap

The good thing about summer is that it invites light meals to avoid packing on warm fat. This results in a lot of lunch salads and cold sandwiches, but you can easily get burnt out of those quickly. Rachel, my roommate foodie before I got married, was impeccable about making homemade hummus every week to make wraps with for lunches on campus. I had her sit down with me and go over her "recipes" before she moved out. I say "recipes" in quotations because Rachel is a open-the-cabinet-and-make-something kind of cook. She literally had to make the hummus in front of me to know what measurements to give me. So she got to do all the experimenting and I get to enjoy fool-proof hummus - as well shall you.

Hummus ala Rachel

1 can chickpeas, drained and rinsed

1 small bunch parsley

1 tbsp. flax seed (or flax seed meal)

juice of one lemon

Cayenne pepper

cumin powder

2-3 tbsp olive oil

2 cloves garlic

1 tbsp peanut butter

add ins: one jarred roasted red pepper and/or feta cheese

Boil chickpeas for about 3 minutes or when skins start to come off - drain and move to blender. Reserve 1 cup water. Add 2 tbsp oil, lemon juice and flax seeds and blend. Flax seeds need to be "damaged" to release their beneficial fats, so blend the seeds or buy flax meal. If chickpeas get "chalky" add another tbsp oil or reserved water. Add red pepper, cumin, garlic, parsley and peanut butter. I know you are supposed to use tahini paste in hummus, but Rachel tried the tahini and it really didn't taste as good. You get more of an earthy taste with the peanut butter. Use natural peanut butter if you can, or TJ's reduced-fat peanut butter. You can also use almond butter for healthier fat. Blend your add-ins if using.

The best variety Rachel ever made was to add a jarred, feta cheese stuffed red pepper. I accidently bought some at the sore and didn't intend to use them so Rachel added them to her weekly hummus and it was amazing. You don't have to use feta-stuffed peppers, or you can just add feta cheese - it comes in Mediterranean-seasoned also. Fermented cheese are the least processed cheese because the "process" is natural. Cheeses like goat cheese, feta, cottage cheese are all probiotic cheeses that come with great benefits, especially for women.

Store-bought hummus contains a lot of unnecessary oil. I like that Rachel uses a modest amount of oil and substitutes water. You can also add more peanut butter for a smoother consistency. Rachel is also great about hiding flax seed in her meals and shakes. Flax seed is a good cholesterol-building fat. Rachel suffered from awful cholesterol regardless of her all-natural diet, and she had great tips for increasing good cholesterol to maintain a healthy balance.

Mediterranean Wrap

3 tbsp fresh lemon juice

2 tbsp olive oil

4 Roma (or similar sized) tomatoes, chopped

1 English cucumber, chopped

parsley, chopped

shallot, chopped

coarse salt and pepper

feta cheese, crumbled

homemade hummus

tortilla wraps or Naan bread

This wrap is great for the summer because it uses so many in-season vegetables. I am not a huge fan of cucumbers, but for some reason the CSA cucumbers are more appealing - or maybe my tastes have just changed. I like to make this the day before I eat it to let the tomatoes and cucumber "pickle" in the marinade.

Combine lemon juice, oil and salt/pepper. Set aside. Combine tomatoes, cucumber, shallot and parsley. I know I've said I hate the taste of raw onion, but shallots give off the aroma of red onion without having an overwhelming aftertaste. And let's face it, if you are eating Greek for lunch, your breath is not going to be saved from anything. Drain any excess juices if possible. Slowly add oil mixture to vegetables. Do not oversaturate the vegetables. Let sit overnight preferably.

To make your wrap, spread hummus on a tortilla wrap or Naan. Top with marinated vegetables - use a fork to limit juices from transferring to the wrap. Top with feta crumbles. Wrap and enjoy.

Perfect Potato Salad

How many of you have tried to make your own potato salad? I love potato salad, but I am so picky it's hard to order some and know how it will turn out. Some are dry and tasteless and others are drown in cheese and sour cream. I think I have finally found a recipe combination that works for me, except for one odd quality - it's served warm.

When I think of potato salad I think of BBQ side dishes and eating outside in the summer, but honestly this recipe only works so well because it is served warm. You do have a lot of flexibility in what you can include in potato salads. I don't like many raw ingredients - red onions have an after taste that take days to fade. And hard celery bites in my potato salad is such a turn off. But there are also ways to add some nutrition to this party side that can pretty much go unnoticed by those anti-vegetable family members of yours.

Potato Salad

2 lb. red potatoes

1.5 tbsp cider vinegar

2 eggs

1/4 c. mayo e.g. Kraft's olive oil

1/4 tsp dijon mustard

1/4 tsp celery seed

1/2 tsp onion powder

1/2 tsp garlic powder

2 stalks celery, chopped

1/2 red pepper, diced

1-2 carrots, shredded

1/2 yellow onion, diced

2 tbsp dill pickle relish

paprika, for serving

fresh parsley, for serving

You should definitely use red potatoes for this recipe. Someone did a test to see which potatoes were most absorbing and would take on the most flavors for potatoes salad, and red potatoes won hands down. I know they are cheap but don't use russet potatoes - it will not taste the same. Boil the potatoes for 20-25 minutes or until able to easily pierce with a knife. Let potatoes cool. Cut the potato in half long-ways and then into thirds, or approximately bite-sized pieces. Stir in vinegar and set aside.

While potatoes are boiling, put two eggs into a shallow pot and cover with water. Set stove to high until water boils. Once boiling, cover pot and turn off stove - do not remove pot from heat. Time for 13 minutes. This is Martha's full-proof hardboil egg instructions and you will never have an overcooked egg. Once cool enough to handle, shell eggs and chop.

Mix your mayo and mustard together. Add seasonings. Add relish. Set aside.

In a frying pan add celery, onion, red pepper and carrot. Sauté until celery starts to become soft and vegetables are slightly brown. Add salt and pepper to vegetables.

First mix the warm potatoes and vegetables. Start with half your mayo mix and stir into potatoes. The heat of the vegetables will "melt" the mayo slightly and you will better be able to tell how much more you need. Add egg last. Top salad with fresh, chopped parsley and paprika. Serve immediately.

Some other tips: I like sautéed sweet onion in my salad, but you can also use sliced green onions since it is not so powerful. I am a big fan of dill relish but other recipes called for sliced cornichons if you prefer that taste to dill. Also, I never peel my potatoes, even for masked potatoes. As long as you clean the potatoes you are actually getting more nutrition from the skins. But if you dislike your potato skins remove them once they have boiled and are cool enough to handle.

CSA Dinner Frittata

Oh yum! One of the best things about being a cook is when you can take leftovers or raw ingredients and make a world-win creation. We are coming off a four-day holiday and are about to leave for our week vacation, so I was intent on making dinner with only what we had. When I came home to find that my thawed shrimp had gone bad I was already out of ideas.

However, my last CSA pick-up was a new batch of vegetables including heirloom tomatoes, fingerling potatoes and leeks. And of course kale. So after a few searches on recipe search lists I came up with a pretty delicious frittata that is hearty enough for dinner, but yummy enough to eat any meal of the day.

CSA Dinner Frittata

1-1.5 lb fingerling potatoes, cleaned and cut to one inch pieces

2 heirloom tomatoes (mr. stripey, german queens or similar size), chopped

1 pound kale (about three handfuls), chopped

1-2 bullion cubs, beef or vegetable

1 tbsp olive oil

3 baby leeks or green onions, sliced

garlic, minced

crushed red pepper

1 tbsp fresh lemon juice

6 eggs

1/4 -1/3 c. grated smoked Gouda or other smoky cheese

coarse salt and pepper

1/4 c. grated Parmesan

hot sauce, such as Louisianna

Set a pot of water to boil. Cut potatoes half longways and then into thirds, eliminating rough or discolored pieces. I never peal my potatoes unless they are pretty old - the skin is very nutritious. Boil potatoes 10-15 minutes or until slightly soft - they should not be 'mashed potato' soft.

Meanwhile sauté olive oil with garlic and leek/onion over medium heat. My CSA leeks are scallion-sized and I think the taste is more conducive to this recipe, but I have never found leeks that petite in grocery stores so use what you can find. Once the garlic is brown add crushed red pepper. I use more than most but 0.5 tsp should be enough heat for anyone. I highly recommend using heirloom tomatoes because the 'meat' of the tomato is more savory and there is less need to seed the tomato. When chopping your tomato avoid white and hard parts.

When potatoes are done, fish them out with a slotted spoon and add them to the skillet with the tomatoes and lemon juice and cover. Add the bullion cubes (I added two for more flavor but it depend on how much water you still have in your pot) to boiling water. Once cubes are dissolved, add chopped kale. You should have one part potato, one part tomato and two parts kale. Boil kale about 3-4 minutes or until tender. Stir potato mix occasionally to avoid sticking.

Preheat oven 350 degrees. In a large bowl mix potato mixture and kale. Add coarse salt and pepper. Let mixture cool. In a smaller bowl beat smoky cheese, eggs and coarse salt and pepper. In a greased deep dish pie pan spoon vegetables until evenly distributed. I actually had a lot of leftover vegies but there is an incentive to make another frittata. Pour egg mixture over the vegetables and slightly blend together. Top frittata with parm cheese.

Bake for 25-30 minutes or until egg is set. I broiled the frittata for about 4 minutes to get a good brown on top. Let cool slightly before serving. Serve with hot sauce. My sister sent me an African care package with a hot sauce that is so flavorful and spicy. It is a new favorite in my house, but a decent domestic alternative is Louisiana. I am not a Tabasco fan but it will suffice.

It took a lot of will power not to eat the whole thing last night - it was so good. I also used the leftovers for breakfast so this is an all around meal. I was also able to use so many leftovers. I tagged this recipe cheap because I literally didn't have to buy anything. The used leftover cheese, took out the rest of my eggs and my vegetables from my CSA. This meal is also a high score on the vegetable list as well.

Black-eyed Pea Spinach Pie

Even after some research I could not find where this recipe originated from. But it has been so modified that it is a true Ross recipe. I do not like black-eyed peas. I don't much like any peas, but my husband does. And this recipe is my one annual promise of peas on New Year's Day. It is a great dish for pot-lucks or holiday meals too.

Black-eyed Pea Spinach Pie

2 cans black-eyed peas, preferably organic

1 bag spinach

2 pie crust shells, such as Pillsbury

5 oz pepper-jack cheese, shredded

1 egg, beaten

1 white onion, diced

garlic

cilantro

Preheat oven 350 degrees. In a 9 inch pie plate fit one pie crust. Stab with a fork and bake for 8 minutes and let cool. Saute onion and garlic in 1 tsp oil. Add spinach and stir until wilted. Remove from heat. Stir in cheese, egg, cilantro, salt/pepper and peas. Fill the pie dish and top with the second pie crust. Cut slits in the top layer to vent. Bake 45 minutes. Cool before cutting.

Mama added three links of chicken sausage to the frying pan before mixing in the spinach. The sausage makes this dish a meal in itself, but it works better as a vegetarian side dish.

Super-Satisfying Vegetarian Breakfast Sandwich

Subway's new low-fat breakfast sandwiches had me inspired to try to use them toward my weight-loss goals. I wanted to take a picture of the sandwich I made, but by the time I thought to post this on the blog, our meal was gone.

I was again blown away by how much I liked this meal. I was most skeptical because this is not a revised recipe but something I put together off the cuff. This breakfast sandwich is very filling, all vegetarian but probably not the healthiest of my breakfast recipes. To reduce fat even more, cut back on cheese and mayo portions.

Vegetarian Breakfast Sandwich

2 whole wheat english muffins

3 eggs (cage free or organic)

1 handful of spinach

4 green onions, whites only

1/3 cup shredded white cheese

1 tomato, thinly sliced

2 tbsp mayonnaise

When choosing eggs, I had to consult my husband on this one. I have no idea if free range, cage free, vegetarian fed, etc are any better than the rest. I know I should always buy organic but you can get a dozen white eggs for $1.50 v. organic eggs, which are typically smaller, for $4.99. So I normally buy in the middle range. My husband used to work on a chicken farm and he said vegetarian chickens are a myth. Even if they are only fed vegetarian, chickens like animal product. Free range means they are able to get around but cage-free means they have access to outside. Short of organic, but the most humane-raised chickens are free range.

Sauté sliced green onions with spinach in small frying pan. Add a tbsp water to help wilt the spinach. Remove from heat and coarsely chop. Whisk eggs, add spinach and cheese and salt and pepper. I used a mixed bag of swiss and Gouda, which made the sandwich very smoky and savory. But any white cheese is efficient. Try to stick to reduced-fat cheeses but not fat free.

Using a small frying pan, add egg mixture. My smallest frying pan is between 6 and 8 inches and perfect for omelets. When the edges start to set, pull the egg away from the pan and tilt the pan toward the opening to let the raw egg seep underneath. Fold the egg over to make a half moon and squeeze any excess. Continue to fold over until all egg is cooked and you have an omelet. Remove from heat.

Toast English muffins. Beware when buying English muffins and look at the ingredients. Since the new craze is "whole wheat" products are now being colored with molasses to look like wheat. Make sure that the ingredients include WHOLE grain or that it is advertised as 100% whole wheat. It is more crusty but lightly toasted really brings out the flavor.

Spread one side of the muffin with mayonnaise. We have had this conversation before about what mayo is best. I hate Miracle Whip but Dukes real mayonnaise is not worth the calories. I am most dedicated to Kraft Mayo with olive oil. It is reduced-fat but has all the flavor of real mayo. Smart Start also has a good brand of mayo.

Top muffin with tomato and cut omelet to fit muffin. I had a little more than two muffin-sized omelets, but we were happy to finish the rest of it 'naked'. For a complete breakfast, serve with a side of fresh fruit (we had pineapple) or chicken sausage.

To reserect this sandwich for during the work week, freeze as soon as the sandwich is at room temperature. Only freeze omelet with the English muffin, and leave off tomato and mayo. Once at work, wrap sandwich in a paper towel and defrost for 60 seconds. The heat on high for 60 seconds. Add mayo and tomato after heated. Only reserect within a between 1-3 days or the sandwich will taste bland.

Southern Tomato Pie

Sorry to those of you who are getting a repeat of this recipe. I meant to post this at a later date i.e. today.

This is the only Paula Deen recipe I have ever made, but it is a big hit. To be honest, I've never had a bite of it myself, but I constantly bring it to pot luck dinners and it is a big talk among guests, so I trust their judgment. Just be sure to bring more than - one pie feeds about six people.

I am not going to even try to play this off as a healthy, vegetarian side dish. However, there are some things you can do to cut back on the amount of calories you add to this party favor.

Tomato Pie

2-3 large tomatoes
1 bunch fresh basil leaves
1 bunch green onions, chopped
1 refrigerated pie shell, such as Pillsbury
1 cup grated white cheese
1 cup grated cheddar
1 cup lite mayonnaise, such as Kraft Olive Oil or Smart Balance (NOT Miracle Whip)
coarse salt and pepper

I highly recommend buying your tomatoes at your local farmer's market or getting them from your garden. This recipe does not do well with tough, white tomatoes. You do want to seed your tomatoes, although I didn't skin them as the recipe recommends. Cut off about one inch of the bottom of your tomato and take a teaspoon to scoop out the seeds. If you are using several tomatoes-on-the-vine or Romas you can just squeeze and work the seeds out with your hand.

Roll out your pie dough into a 9-inch pie pan. I have used the frozen pie dish for this recipe, but it doesn't work as well. Stab dough with a fork and bake for 8 minutes at 350 degrees.

When choosing mayonnaise, do not assume that low fat means "just as acceptable". I will promote Kraft products all day, but you cannot cook with Miracle Whip. I'm not even sure what it is. Duke's makes a great mayonnaise, but I cannot justify the calories. You can make your own from Martha or a lite recipe, but I haven't tried that yet. As soon as we get our chickens and have more eggs than we know what to do with I will let you know how the mayonnaise turns out. The best reduced-fat mayonnaise I have cooked with is Kraft's Mayo with Olive Oil with half the fat and calories but all the 'body' of full-fat mayo.

When choosing your cheese, you can have a lot of power over cutting back calories. Nurtrition Action found that low-fat Cobot and low-fat Sorrento are the best low-fat cheese that still include nutrition. For this recipe I used 75% less-fat Cobot white cheddar and Sorrento low-fat mild cheddar. Paula Deen's recipe calls for mozzarella, which Sorrento makes in low-fat as well. Amounts will vary, apparently. In my kitchen laboratory 8 oz is one cup. But when you buy the shredded cheese packages, 8 oz is two cups. I start with one cup mayonnaise and mix cheese until well blended, no more than 16 oz total. Season with coarse salt and pepper and let sit.

Layer slices of tomato into the bottom of the baked pie crust. After each layer spread basil leaves and green onions over tomato before adding another layer. I could only put two full layers into the pie dish before it started to get too full, but you may have a lot more room if you are using smaller tomatoes. If you feel your basil is not being spread enough across the pie, use some dried basil. I forgot the green onions the last time I made this, which didn't seem to make a difference in taste. I love onions, but if you are without don't feel the need to make an extra trip to the market to buy them.

Cover your sliced tomatoes with the mayo-cheese spread. Bake for 30 minutes. Turn oven to broil and keep an eye on your pie until the cheese starts to brown, within 3 minutes. Do not eat this pie alone; you must have company to help you.

Vegetable Pad Thai (Quick Meal)

This is a recipe I found in Martha Stewart's Everyday Food. I was actually somewhat disappointed in the description of "vegetable" which only consists of three scallions. So we had to fix that.

Continuing my excitement over my CSA vegetables, I picked up a pound of pak choi, which is a kind of baby bok choy with more leafy greens and less stalk. They could be related, but I am not sure. I also picked up some summer onions, which look like over-sized green onions. The ones I picked up even came in red onion. So cute. So this was my first real CSA dinner.

Vegetable Pad Thai

8 oz (half a box) of linguine pasta or flat rice noodles

2 tbsp brown sugar

2 tbsp fresh lime juice

3 tbsp soy sauce

2 tsp vegetable oil

1 bunch spring onions (more or less depending on the size)

1 tsp garlic or one minced garlic clove

1 pint whole mushrooms

2 eggs, beaten

1 lb bok choy or pak choi (about 2), lightly chopped

cilantro

cashews or peanuts, roasted and salted

Wisk together brown sugar, lime juice and soy sauce and let sit. Boil pasta or noodles until aldente. Drain and keep covered to retain moisture and heat.

Heat oil in skillet and add garlic and onions. I used six spring onions and about 4 scallions I had leftover in the fridge. I had a good bunch of onions. Trader Joes sells huge scallions so you can get a lot of onion from those too. The State Farmer's Market sells big spring onions as well.

Stem and half the mushrooms. A trick a friend told me was to keep the mushrooms rather big so they have a meatier texture to them. Add mushrooms to pan and sauté. Once vegetables look soft add beaten eggs and slowly stir until eggs are almost set, maybe 30 seconds. Remove vegetables from pan and keep in a bowl. Add another tsp of oil to pan and add leafy bok choy to pan. I did not chop very deep into the root so I had just the tender leaves. Sauté until vegetables are reduced to 1/3 original size. Add bok choy to vegetable bowl.

Add warm pasta to pan and pour soy sauce mix over pasta, mixing well. Make sure pasta is coated with sauce and add vegetables back to pan. Mix thoroughly but remove from heat quickly. Leaving the meal on stove top too long will dry out the pasta. Serve with roasted nuts and cilantro. I don't keep peanuts in the house (one of the few nuts/legumes I don't keep in stock), but I did have cashews, which I think matched the meal better.

I have seen versions of pad thai with chicken and shrimp. You can also garnish with chives from your green onions, but I think that is a tad too much onion for me. I thought the mushrooms and the eggs gave this meal a meaty taste. I was really surprised how much I liked it. I only made it because pak choi was with my CSA and it looked like it would be a good add-in.

Not to mention how fast this meal takes. I was rushing to cook for some company coming in and it was done in 15-20 minutes. The pasta took the longest at 9 minutes. Everything else sautés fast and then you just mix.

Mother's Day Brunch

It's the North Carolina primary. Don't forget to vote today!

I actually made this on Easter Sunday, but it was so amazing I had to share for those wonderful adult children who want to make their mothers a fabulous, meatless breakfast.

Martha Stewart's Spinach and Gruyere Quiche

I have not yet picked up my deep dish pie plate, so I normally have to reduce the contents of my quiche. I used only 1/2 red onion - you can probably still use three shallots, but I already had a red onion. I used one bag of spinach - I am not sure what a bunch is unless I'm at the Farmer's market. I only bought 4 oz of cheese instead of 8 oz, but since I reduced so much of my ingredients it worked out better. I only used six (6) eggs and 1.5 cup of half-n-half (organic, of course).

I do not make pie crust. Some people have this fabulous way of making the most desirable pie crust. I am not that person. I buy Pillsbury refrigerated pie crust and it tastes the same as all others I could make. I have also been known to buy the frozen deep dish pie crusts if I do need more. It's all the same to me. You will not be able to buy low fat pie crusts, so don't even try. You can reduce your calories by what you put in it instead.

A few tips here:

When wilting your spinach, do about 1/2 the bag at a time. When the spinach is wilted, lift the pan and tilt away from you so that the liquid falls to the other side. Take a spoon and pull the spinach towards the edge of the pan closest to you, draining the liquid. Then just spill the spinach onto a cutting board. It doesn't waste paper towels. Pour out the liquid before moving to the second half of the bag. Chop spinach after wilted.

You want to saute all your vegetables and let them cool in the bowl before adding the eggs. I hate when I add eggs to hot foods and it cooks the egg. Not pretty presentation. Add the half-n-half first to cool the vegies before whisking in your eggs. I like my whole eggs, but for those of us (myself included) who need to be more conscious of cholesterol, substitute egg whites for a few of the eggs. You will not get as firm a quiche using egg whites, so I suggest only substituting two eggs.

Fruit Skewers

This is not much of a recipe, but its a beautiful presentation. Take your favorite colorful fruits; I used strawberries, green grapes, pineapple and kiwi. Buy a few days before to make sure that all fruit is ripe. Prep fruits e.g. wash and haul strawberries, skin kiwi, etc.

Take wood or metal skewers (ask your grilling partner to borrow some or buy the wooden ones for cheap at your grocery). Just be careful that you do not buy "seasoned" skewers. Most likely they are not flavored with seasonings that complement fruit. Layer different color fruits together to create a rainbow pattern. I alternated green fruits with red strawberries and yellow pineapple.

Other Sides

I made Martha's Angel Biscuits with black strap molasses. Beware, the biscuits take 2 hours to chill so make them in advance. I would also suggest a yummy chicken sausage for our meat eaters. Trader Joes has an awesome selection. Martha also suggests a nice bibb lettuce salad for my super-healthy readers. I couldn't get my food audience to go along with that, but maybe mama will. I hope your mother feels special today!

Vegetable Panini

As some of you know, I do not have cable. I have not had cable or satellite since the invention of TiVo, so The Cooking Channel and other wonderful food stations are not part of my routine. However, since we got our converter boxes, we have found that network television is attempting to complete with their cable rivals with their own versions of The Weather Channel, American Movie Classics and The Food Network. Live Well hosts "Let's Dish" which features a lot of low-calorie, everday foods. The Grilled Vegetable Panini is one of their better dishes. I made a few adjustments, but there is a video online if you want visual instructions.

Vegetable Panini

1 zucchini, sliced 1/2 inch
1 pint baby bellos, sliced
1/2 red onion, sliced
1/4 c plus 2 tbsp reduced fat Italian dressing
pumpernickel or whole grain bread (the sturdy kind)
low-fat slices of provolone cheese
sliced tomato
lettuce

I did not grill my vegetables; however, if you have an in-home grill or leftover grilled vegeies, those are great for this sandwich.

Mix 1/4 cup of Italian dressing with zucchini, mushrooms and red onion. It is better to use a reduced fat or low fat dressing with this meal as opposed to fat as opposed to fat free so that you don't have to add any oil to saute the vegetables. Saute vegeies in hot pan until soft.

Brush one slice of bread with remaining Italian dressing. Top other slice with vegetables and cheese. Toast in toaster oven (or conventional oven at 375 degrees) until cheese is melted and toast is brown. The cheese melting with the vegetables helps to keep the vegetables in tact. Nothing is more frustrating than food falling apart as you eat it. Layer vegetables with sliced tomoato and lettuce.

Pear and Arugula Pizza

Modified from "Cooking Light" Pear and Prosciutto Pizza

I was actually more inspired by the photo than the actual recipe. I made this pizza and I couldn't stop thinking about it. It's a great vegetarian choice and a promo for Trader Joes.

1 bag prepared Trader Joes pizza dough for $1! (or homemade, do not use Pillsbury)
1 7-8 oz ricotta cheese (I have a new obsession with TJ's ricotta but reduced fat Sorrento is also good. Don't use fat free)
dried or fresh thyme leaves
minced garlic (from jar or crushed fresh)
1/2 red onion, chopped
1-2 Bartlett pears, cored and thinly sliced
4-5 oz arugula or baby spinach (about half a bag), lightly chopped
balsamic vinegar or vinegarette
finely shredded mozzarella, preferably TJ's goat mozz

Preheat oven to 450 and heat pizza stone, if using. If using store-bought dough let it sit out for 20 minutes or until room temperature. Saute' onion in oil and garlic until caramelized. Remove from pan and add tbsp more oil and pears. Saute' until slightly brown and softened. Flour counter surface with cornmeal and roll out pizza dough into thin crust. Move dough to pizza stone or cookie sheet and bake 5-8 minutes until mostly done. Let cool slightly; otherwise your ricotta will run.

Spread ricotta cheese onto dough and top with thyme leaves. Evenly spread sauted onions and pears. Top with greens, and sprinkle dressing and cheese. Bake for another 5-8 minutes or until cheese is browned to liking. If crust starts to burn but cheese is not melted lower temp to 400 or broil for a few minutes (do not leave kitchen if you choose to broil!). Serve with a white wine. It is ab fab!

Tips: Chopping greens keeps the pizza from being a tower when you put it in the oven. I simply pile my greens (I always prefer spinach for the iron and nutrients) and quickly chop with a butcher's knife. The greens will wilt when cooked so they are manageable to eat. Do no, do not use fat free cheese for this recipe. Trader Joes also has a great low-fat mozzarella you can use, but reduced fat and fat-free cheese do not melt well. It is better for you to use a higher-fat cheese and use more sparingly. This recipe was the first time I used to goat mozzarella and loved it. The flavor went perfect with the pear and spinach.

Win choices: I am one of those strange people who love dry, red wines but do not like the meals that standardly go with them i.e. red meat. However, I love chicken and fish dishes but do not prefer the lighter, sweet, white wines that are recommended. I say go with what you like! I did recommend a white for this dish because the greens and pear and white cheeses paired very well with the Chardonnay I had in stock.

Variations: for a non-vegetarian dish, add pancetta to pizza before baking. I have also seen versions with feta or blue cheese. The goat mozzarella is enough kick for me :)