Spicy Vegetable Soup

Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.
Servings: 4
Yield: 4 servings, about 2 1/4 cups each
Total Time: 40 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.

Garlic-Cheese Grits

Garlic-cheese grits are a typically rich Southern dish, but the truth is you don’t need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we’ve found you can use much less cheese and still get flavor-packed results.
Servings: 6
Yield: 6 servings, about 2/3 cup each
Total Time: 1-1 1/2 hours
Prep Time: 20 minutes
To Make Ahead: Prepare through Step 4, cover and refrigerate until ready to bake.

Indian-Spiced Chicken Pitas

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.
Servings: 4
Yield: 4 servings
Total Time: 30 minutes
Prep Time: 30 minutes
To Make Ahead: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.

Lahmahjoon Pizza

Spiced ground lamb, feta and pine nuts top this Armenian-flavored pizza. Beer pairing: Break out the stout—the rich, sweet flavors from the lamb and pomegranate molasses yearn for an equally rich, sweet beer.
Servings: 6
Yield: 6 servings
Total Time: 45 minutes
Prep Time: 45 minutes

Recipe Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 1/2 cup chopped shallots
3. 8 ounces ground lamb
4. 4 medium plum tomatoes, chopped
5. 2 tablespoons minced fresh parsley
6. 1 tablespoon pomegranate molasses (see Shopping Tip)
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon salt
9. 1/2 teaspoon freshly ground pepper
10. Yellow cornmeal for dusting
11. 1 pound Easy Whole-Wheat Pizza Dough or other prepared dough
12. 1/3 cup crumbled feta
13. 1 tablespoon pine nuts

Recipe Steps:

1. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook, stirring often, until softened, about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes. Transfer to a colander and drain fat. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes. Cook until the tomatoes begin to break down, about 3 minutes. Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
2. Preheat grill to low. (For charcoal grilling or an oven variation, see below.)
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread the lamb mixture on the crust, leaving a 1-inch border. Sprinkle with feta and pine nuts.
6. Close the lid again and grill until the toppings are hot and the bottom of the crust has browned, about 8 minutes. Variations: Pizza on a charcoal grill: Light 6 quarts (about 1 large chimney starter full) of charcoal and burn until the coals are mostly white, about 20 minutes. Spread the coals in an even layer. Place a grate over the coals. Let the coals burn until they are about medium-low. (Grill any toppings for the pizza while the coals are burning down.) To test the heat, hold your palm about 5 inches above the grill rack; if you can hold it there for about 8 seconds before you need to move it away, the fire is medium-low. Transfer the crust to the grill rack, cover the grill and cook the crust, checking once or twice, until lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes. If your crust browns faster than your toppings are cooking, slide a baking sheet under the pizza to keep the crust from burning while the toppings finish. Pizza in the oven: Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Quick French Onion Soup

French onion soup is a favorite but it usually isn’t substantial enough to make a complete meal. We’ve solved this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, we didn’t forget the gooey topping, we’ve just made it a little lighter and a lot easier to prepare at home—simply top toasted whole-wheat bread with cheese and pour the soup on to melt it.
Servings: 6
Yield: 6 servings, 1 1/2 cups each
Total Time: 45 minutes
Prep Time: 45 minutes

Recipe Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 2 large sweet onions, sliced
3. 2 cups chopped spring onions or leeks, whites and light green parts only
4. 2 tablespoons chopped garlic
5. 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
6. 1/4 cup dry sherry (see Ingredient Note)
7. 1/2 teaspoon freshly ground pepper
8. 3 14-ounce cans reduced-sodium beef broth
9. 1 15-ounce can chickpeas, rinsed
10. 1/4 cup minced fresh chives or scallions
11. 6 slices whole-wheat country bread
12. 1 cup shredded Gruyère or fontina cheese

Recipe Steps:

1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Recipe Tips & Notes:

1. Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Recipe Nutrition:

Per serving: 374 calories; 10 g fat (4 g saturated fat, 4 g mono unsaturated fat); 20 mg cholesterol; 48 g carbohydrates; 18 g protein; 6 g fiber; 591 mg sodium; 555 mg potassium
Nutrtion Bonus: Calcium, Folate & Vitamin C (25% daily value).
3 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat

Roasted Vegetable Salsa

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. This mild salsa is delicious on grilled fish- or grilled anything, for that matter.

Ingredients

1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste
3/4 cup corn kernels
1 14-oz can Fire Roasted Tomatoes with Green Chiles
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of organic raw agave  syrup, to taste
2 tablespoons chopped fresh cilantro

Instructions

Combine in a bowl and toss:

1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste

You'll also need:

3/4 cup corn kernels
1 14-oz can Fire Roasted Tomatoes with Green Chiles
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of organic raw agave  syrup, to taste
2 tablespoons chopped fresh cilantro

Preheat the oven to 425 degrees F.

Arrange the tossed veggies on a baking sheet in a single layer, leaving some room for the corn; add the corn to the baking sheet in one section.

Roast the veggies in the top third of the oven until the veggies get tender and edges get nicely browned- anywhere from 30 to 45 minutes. If you have a grill you could grill your veggies instead of roasting.

Spoon the roasted veggies- sans the corn- into a food processor bowl; add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave. Cover and pulse a few times to achieve the consistency and texture you prefer. Don't puree it- keep some texture.

Pour the salsa into a storage container; stir in the roasted corn and cilantro. Taste test and adjust the seasoning to your liking.

Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.

Serving Ideas:

Serve as a dip with tortilla chips or yummy Brown Rice Chips.
Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos, you name it.
Serve as a fresh uncooked sauce for pasta or polenta.

Total Servings: 6

Nutritional Information Per Serving

Total Servings: 6
Calories: 39
Carbohydrates: 7.7g
Cholesterol: 0mg
Fat: 0.2g
Saturated Fat: 0g
Fiber: 2.0g
Sodium: 198mg
Protein: 1.7g