Creamy Cheese Grits

Ingredients

• 5 1/2 cups water
• Salt
• 1 1/2 cups stone-ground grits
• 2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper

Directions
In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.

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Red wine vinegar dressing

Ingredients

• 1 cup vegetable oil
• 1/2 cup red wine vinegar
• 4 teaspoons Dijon mustard
• 2 teaspoons sugar
• 4 tablespoons diced onion

Directions
Mix, chill, and serve.

Buckwheat Salad with Mushrooms and Parsley Oil

Ingredients

• 2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt
• 1 1/2 cups buckwheat groats (kasha)
• 1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
• 1 garlic clove, minced
• 1 tablespoon dark soy sauce
• 2 large scallions, thinly sliced
• 1 medium fennel bulb, diced

Directions

1. Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain the parsley, squeeze out the excess water and pat thoroughly dry. In a blender, puree the blanched parsley with 1/3 cup of the olive oil. Transfer to a bowl and season with salt.
2. Bring a medium saucepan of water to a boil. In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes. Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes. Drain the buckwheat, spread it out on a large rimmed baking sheet and let cool to room temperature.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms and season generously with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer.
4. In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce.
5. In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil. Serve with the lemon wedges.

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Beet and Red Cabbage Salad with Lentils and Blue Cheese

Ingredients

• 1/2 cup French green lentils
• Salt
• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• 1 1/2 pounds vacuum-packed beets, cut into wedges
• 1/4 cup coarsely chopped parsley
• 1/2 pound red cabbage, cut into 1/2-by-2-inch pieces
• 1/4 pound green-leaf lettuce, torn into large pieces
• 1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)

Directions

1. In a small pot, cover the lentils with 2 inches of water and bring to a boil. Add 1/4 teaspoon of salt and simmer the lentils over moderate heat until they are tender, 25 to 30 minutes. Drain the lentils, rinse with cold water and then drain again.
2. In a small bowl, whisk the oil with the lemon juice; season with salt and pepper. In a large bowl, toss the beets, parsley and lentils with one-third of the dressing. Add the cabbage, lettuce and the remaining dressing and toss gently. Season the salad with salt and pepper, top with blue cheese and serve.

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Lentils with Red Wine and Herbs

Ingredients

• 1 1/2 cups French green lentils (12 ounces)
• Salt
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup dry red wine
• 1 packed cup baby spinach (2 ounces)
• 1/2 cup veggie stock
• 1 tablespoon crème fraîche
• 4 lightly packed cups mâche (2 ounces) or arugula
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped cilantro
• Freshly ground pepper

Directions

1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

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Fusilli with Creamed Leek and Spinach

Ingredients

• 3/4 pound fusilli
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 4 cups packed baby spinach (4 ounces), coarsely chopped
• 1/2 cup lightly packed basil leaves, finely chopped
• Kosher salt and freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

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Brussels Sprouts and Smoky Onions on Cheddar Toast

Ingredients

• 1 pound brussels sprouts, thinly sliced lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• Salt and freshly ground pepper
• 1 teaspoon sweet smoked paprika
• 4 slices of multigrain bread, toasted
• 4 ounces extra-sharp cheddar cheese, thinly sliced

Directions

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

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Creamy Semolina with Roasted Mushrooms

Ingredients

1. 1 pound white button mushrooms, quartered
2. 1 pound shiitake mushrooms, stems discarded and caps quartered
3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 5 cups veggie stock
   
6. 1 1/2 cups semolina (10 ounces)
7. 2 tablespoons unsalted butter
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 2 tablespoons chopped flat-leaf parsley

Directions

1. Preheat the oven to 425°. In a large baking dish, toss the mushrooms with the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring the mushrooms occasionally, until their liquid has evaporated and the mushrooms are lightly browned and tender.
2. Meanwhile, in a large saucepan, bring the stock to a simmer. Whisk in the semolina in a thin stream and bring to a boil, whisking to prevent lumps. Cook, stirring, until thick and creamy, about 3 minutes. Stir in the butter and cheese and season with salt and pepper. Pour the semolina into a large bowl and top with the roasted mushrooms. Garnish with the parsley and serve.

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Mushroom and Noodle Stir-Fry

Ingredients

• 8 ounces Japanese curly noodles or instant ramen
• 3/4 cup veggie stock
  
• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing or dry sherry
• 2 teaspoons Asian sesame oil
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 3 large garlic cloves, thinly sliced
• 2 large eggs, beaten
• 1 package firm tofu
  
• Kosher salt and freshly ground pepper
• 10 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 heads baby bok choy, sliced crosswise 1/4 inch thick

Directions

1. Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
2. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the tofu with salt and pepper. Add the tofu to the skillet and stir-fry over moderately high heat until browned, about 3 minutes. Transfer the tofu to the plate with the garlic and egg.
3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, tofu and any accumulated juices and cook, tossing until heated through, 1 minute. Transfer to bowls and serve.

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Miso Soup with Tofu

Ingredients

1. 5 cups water
2. 1/4 cup white or red miso
3. Salt
4. 1 cup frozen shelled edamame
5. 4 ounces baby spinach (4 cups)
6. 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
7. 7 ounces firm tofu, cut into 1/2-inch cubes
8. 1 scallion, thinly sliced

Directions

1. In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the tofu. Stir the miso mixture and add it to the soup. Simmer about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

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Free-Form Sausage-and-Three-Cheese Lasagna

Ingredients

• 1/2 pound lasagna noodles
• 3 tablespoons extra-virgin olive oil, plus more for tossing
• 1/2 pound sweet Italian veggie sausage
• 1 cup water
• 4 large garlic cloves, thinly sliced
• One 28-ounce can whole tomatoes, chopped and juices reserved
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano cheese
• 1/2 pound fresh mozzarella, cut into 8 pieces
• 6 ounces Italian Fontina, cut into 8 pieces
• 2 tablespoons unsalted butter, softened
• 1/4 cup thinly sliced basil leaves

Directions

1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil.
2. In a medium skillet, heat the olive oil. Add the veggie sausage, water, garlic and tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Simmer the sauce over moderate heat until thickened, about 12 minutes.
3. In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
4. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top, cut into squares and serve.

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Black Bean Burgers

Ingredients

• 1 1/4 cups dried black beans, rinsed and picked over, then soaked for 4 hours and drained
• Kosher salt
• 3 1/2 tablespoons extra-virgin olive oil
• 1/3 cup farro
• 1 small onion, finely diced
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 1 cup coarse fresh bread crumbs
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• 1/4 teaspoon freshly ground pepper
• Vegetable oil, for sautéing
• 8 toasted buns
• Smoky Red Pepper Spread and thickly sliced red onions, for serving

Directions

1. In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
5. In a large, nonstick skillet, heat 1/8 inch of vegetable oil. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the burgers to the buns. Top with the Smoky Red Pepper Spread and the onion slices, close the burgers and serve.

Make Ahead

The burgers can be prepared through Step 4 and refrigerated overnight.

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Chik'n Pot Pies with Puff Pastry

INGREDIENTS

1 package (17.3 oz.) frozen puff pastry, thawed

1 1/3 cups chopped onions

1 cup sliced carrots

1 cup chopped celery

2 tablespoons butter or margarine

2 1/2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1 package MorningStar Farms® Meal Starters® Chik'n Strips

1 cup sliced zucchini

1/4 teaspoon pepper

1/4 cup all-purpose flour

DIRECTIONS

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.

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Roasted Fall Vegetable and Ricotta Pizza

Ingredients

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

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Fried Tofu with Spicy Ginger-Sesame Sauce

Ingredients

1. 2 1/2 tablespoons soy sauce
2. 1 tablespoon sugar
3. 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
4. 1 large garlic clove, very finely chopped
5. 1/2 tablespoon toasted sesame oil
6. 2 teaspoons finely grated fresh ginger
7. 1 teaspoon toasted sesame seeds
8. One 14-ounce container firm tofu
9. Vegetable oil, for frying
10. 1 scallion, thinly sliced
11. Steamed rice, for serving

Directions

1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

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