Feta and Tomato Tart

Ingredients

• 9 in Pastry Shell, uncooked
• 3 Tomato, peeled
• 3/4 cup Mayonnaise
• 6 oz. Président® Feta Plain Crumbled
• 1 cup Mushrooms, sliced
• 1 tbs Onion, chopped
• 1 tbs Green Pepper, chopped
• 1/4 Basil, chopped
• Salt and Pepper, to taste

Directions

Arrange half of tomato slices in pastry shell.

Combine mayonnaise, Feta, mushrooms, onion, green pepper and basil, stirring well. Spread half of mixture over tomato slices. Repeat layers with remaining tomatoes and mayonnaise mixture. Bake at 350 degrees for 30 to 35 minutes. Set aside and allow to cool for 10-15 minutes before serving.

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

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Nutty Apple Cherry Slaw

Ingredients

• 1/3 cup sunflower oil, vegetable oil or olive oil
• 3 Tbsp. cider vinegar or white wine vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. honey or sugar
• 1-1/2 tsp. Dijon-style mustard or coarse-ground mustard
• 1/4 tsp. salt
• dash ground cinnamon or ground nutmeg (optional)
• 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
• 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
• 1/2 cup dried cherries, dried cranberries, currants or raisins
• 2 Tbsp. thinly sliced green onion (1)
• 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

Directions

1. For vinaigrette: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

2. In a large bowl, toss together cabbage, arugula, apple, cherries and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.

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Creamy Artichoke Lasagna

Ingredients

• 3 cups water
• 1/4 cup lemon juice
• 15 fresh baby artichokes
• 9 dried lasagna noodles
• 3 Tbsp. olive oil
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 15-oz. carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 tsp. salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

2. Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

3. For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

4. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

5. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

6. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

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Roasted Red Pepper Lasagna

Ingredients

• Nonstick cooking spray
• 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz.container ricotta cheese
• 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
• 1 Tbsp. Chianti or other red wine (optional)
• 1/4 cup finely shredded Parmesan cheese
• 1 cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

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Three-Cheese Eggplant Lasagna

Ingredients

• 2 medium eggplants (2 lb.), chopped (11 cups)
• 2 large red onions, halved crosswise and thickly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1 cup snipped fresh sweet basil or purple basil
• 1/4 cup olive oil
• 12 dried lasagna noodles
• 8 ounces Gruyere cheese, finely shredded (2 cups)
• 1 15-ounce carton ricotta cheese
• 12 ounces goat cheese (chevre)
• 1 cup whipping cream
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 teaspoons finely shredded lemon peel

Directions

1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.

2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.

3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings.

To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.

*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.

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Pumpkin Lasagna

Ingredients

• 12 dried lasagna noodles
• 8 ounces shiitake or porcini mushrooms, stemmed and sliced
• 8 ounces cremini or button mushrooms, sliced
• 3/4 teaspoon kosher salt or 1/2 tsp. salt
• 2 tablespoons olive oil
• 12 slices bacon, cut crossways into 1/4 inch strips
• 1-1/2 cups chopped onion
• 3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
• 2 15-ounces cans pumpkin
• 3/4 cup whole milk or half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon cider vinegar
• 1 teaspoon kosher salt or 3/4 tsp. salt
• 1 15-ounce carton ricotta cheese
• 1 lb. fresh mozzarella cheese, cut into thin slices
• 6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)

Directions

1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.

2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.

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Baked Penne Florentine

Ingredients

• 8 ounces dried multigrain or whole wheat penne pasta
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1/4 cup vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw cashews
• 1 3/4 cups water
• 1 15- to 16-ounce can Great Northern beans, navy beans, or cannellini beans (white kidney beans), rinsed and drained
• 2 teaspoons lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup soft whole wheat bread crumbs

Directions

Preheat oven to 375°F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.

In a small saucepan, combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.

Place cashews in a food processor. Cover and process until finely ground. Add half of the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.

Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

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Thai Chik'n Pasta

Ingredients

• 8 ounces dried angel hair or vermicelli pasta
• 3 chik'n cut into strips
• 1 14-ounce can unsweetened coconut milk
• 1 teaspoon Thai seasoning
• 1/4 cup roasted peanuts
• 2 tablespoons snipped fresh cilantro

Directions

1. Cook pasta according to package directions. Drain and return pasta to pan

2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat. Makes 4 servings.

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