Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto

One of my big "secrets" to feeding myself well and in a hurry is having a cache of delicious sauces at the ready. I prefer the nights when I can linger over the cooking and eating of my dinner, but when things are busy, I follow a general recipe of protein + veggie + grain + sauce, using whatever I happen to have on hand that sounds good. Often I resort to a bottle of teriyaki sauce from Whole Foods, but it is so much better when I can dip into a batch of homemade spicy peanut sauce or pesto, like this one.

There are some pesto purists out there that might object to a non-pine nut and basil-based recipe, but I'm not one of them. As long as the combination of greens/herbs, nuts, and cheese is delicious one, I'm all for it, and I might even eat a vegan pesto from time to time. This wonderfully rich and savory sauce is a happy companion to pasta, as pestos tend to be, but there are so many more possibilities, like this wrap.

I've included instructions for cooking the asparagus and mushrooms from scratch, but I came up with the wrap when I had extra grilled asparagus and mushrooms from my Father's Day cookout to use up. If I'm firing up the grill, I always cook beyond the meal I'm about to eat because nothing beat the smoky caramelization al fresco cooking achieves. Pesto adds another savory layer to charred vegetables and smoky provolone in this simple wrap, a satisfying sandwich for carnivores and vegetarians alike. Although I definitely prefer this warm, it's still pretty good cold, so give it a try even if you don't have the time or tools for a hot wrap.

The pesto recipe makes far more sauce than you'll need for these wraps, so get creative with the rest. After you've had a bowl or two of pasta, try drizzling some on your eggs, perking up a tuna melt, making a salad dressing, or combining it with whatever protein and veggies are on the menu that day.

Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto
pesto adapted from The Kitchn
makes  approximately 1 1/2 cups

For the pesto:
1/2 cup chopped pecans
8 ounces Swiss chard, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

For the wrap (ingredients per wrap) :
4 ounces asparagus, trimmed
4 ounces cremini, shiitake, or portobello mushrooms, thickly slice
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 whole grain tortilla
1 to 2 slices provolone cheese

For the pesto:
1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes

2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped Swiss chard into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

3. Drain the Swiss chard and plunge it into the cold water. Drain again, then place the chard on a clean dishtowel and blot away the moisture.

4. Place the nuts, chard, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

For the wrap:
1. Prepare a grill over medium-high heat. Meanwhile toss asparagus spears and sliced mushrooms with olive oil and season with salt and pepper. Grill vegetables until charred in spots and tender, about 2 to 4 minutes per side, depending on the thickness of the asparagus spears and mushroom slices. (Alternatively, saute the vegetables in a pan over medium to medium high heat).

2. Preheat a pan over medium heat. Lay tortilla on a flat surface and place cheese in the center of the tortilla, cutting slice(s) in half, if necessary. Top with asparagus spears and then sliced mushrooms, and drizzle a tablespoon or two of pesto over the top. Roll up the tortilla, using a little extra pesto to help seal, and place, seam side down, in the pan. Cook until tortilla is golden brown and cheese is melted, about 3 to 4 minutes per side. Slice in half and serve promptly, with extra pesto on the side.

Avocado Pasta

For as much as I'm into food and cooking, food trends will often pass me by. Yes, I've put bacon and Sriracha in many recipes, and made many a batch of kale chips, but I missed it when Avocado Pasta made the rounds a few years ago. And it's a real shame that I did, because I could have been eating it for years.

Now a lot of recipes claim to be 15 minute meals, but this one really is. The time it takes for the water to come to a boil and the pasta to cook is more than enough to blend up some avocado, lime, garlic, and cilantro to create the simple sauce. I like to spice it up with a bit of red pepper flakes and hot sauce, but this sumptuously creamy sauce is quite tasty even with just a bit of salt and pepper. Cilantro and lime are my favorite combination, but basil or parsley with lemon are lovely as well. You may also want to add a bit of Parmesan (or nutritional yeast, for vegans) for an even savorier sauce, or chicken or shrimp to make it an even heartier meal.

The only disadvantage to this dish is that, because of the avocado in the sauce, it doesn't reheat well and should be eaten as soon as it's made. But with a meal this tasty, you probably won't end up with any leftovers anyway.

Avocado Pasta
adapted from Two Peas and Their Pod
serves 2

4 to 6 ounces whole wheat spaghetti or fettuccine
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
1/4 to 1/2 teaspoon red pepper flakes or to taste (optional)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (optional)

1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions, reserving 1 cup of the pasta cooking water.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Add pasta cooking water, a tablespoon or two a time, to achieve a pourable consistency.

3. Combine the pasta and avocado sauce, adding pasta water as needed to thin the sauce and coat the pasta. Serve warm, garnishing with hot sauce, if desired.

Fall Vegetable Soup with White Beans

While I can't say I'm enjoying these unseasonably cold temperatures, at least this enduring grip of winter means a prolonging of soup weather. I'm working hard to clear the freezer of all the soups and stews and other stick-to-your-bones fare, and these rescued meals are keeping me cozy and fed. The final portion of Stewed Cauliflower, Butternut Squash, and Tomatoes was part of my end-of-winter purge, appropriately transforming into this belly-filling bowl of soup.

The time invested prepping and slowly cooking those hearty vegetables is again clearly returned in this recipe with many elements of intense flavor come together quickly. The stewed vegetables bring a perfect balance of deep flavor and vinegary pop and the hearty helping of beans making it a satisfying meal. A sprinkling of croutons across the top start as a toasty, crispy bits, slowly disintegrating as they soak up the broth and meld into each thick, rich bite. A scant sprinkling of good Parmesan across the top creates a deep savoriness, gingerly bringing the perfect amount of umami to this vegetarian meal. (For the carnivores and hedonists out there, a bit of crumbled bacon would not be unwelcome as well.)

I've almost at the end of my rope when it comes to cold weather eating, but with such a meager time investment, I was absolutely delighted to chow down on this collection of diverse flavors - the perfect antidote to end-of-winter dinner fatigue.

Fall Vegetable Soup with White Beans
adapted from Serve Yourself by Joe Yonan
serves 1

1 slice sourdough or rustic whole grain bread or roll, cut into 1/2-inch cubes

Kosher or sea salt

Freshly ground black pepper

1 teaspoon extra virgin olive oil

1 cup Stewed Cauliflower, Butternut Squash, and Tomatoes

3/4 cup chicken or vegetable stock or water, plus more if needed

1/2 cup cooked white beans, preferably homemade, drained and rinsed

Leaves from 3 or 4 sprigs thyme

2 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees F.

2. Put the bread cubes on a small baking sheet, drizzle with the oil, season with salt and pepper, and toss to coat. Arrange in a single layer and toast in the oven for 5 to 6 minutes, until very crisp and golden brown, watching closely to avoid burning them. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons. Remove from the oven.

3. Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.

4. Add the white beans and cook for a few minutes until heated through. Add more water if you want a thinner texture. Stir in the thyme. Taste and add salt and pepper, if desired.

5. Pour the soup into a bowl, add the croutons, sprinkle with the cheese, and eat.

Baked Egg in Fall Vegetables

I'm glad that eggs have mostly lost their dubious repuation, because I absolutely adore them. A runny egg can be relied upon to be the crowning jewel of a burger, rice bowl, or pasta dish, but here it is the golden soul of a rich pile of vegetables. All the prep and cooking time might have seemed a bit onerous when preparing a big batch of Stewed Cauliflower, Butternut Squash, and Tomatoes, but once you start to delve into its myriad applications, it becomes clear it was more than worth the effort.

If you enjoy shakshuka or eggs in purgatory, this recipe is also made for you. It steers away from the bold spice used in those recipes, instead punctuating the rich vegetables with a pickled pop of capers. That tender cocoon of vegetables perfectly encases the egg as it gently cooks, the two substances blending together at the edges while transforming into a warm and comforting meal. The Parmesan and herb-kissed bread crumbs are a nice finishing touch, the salty, toasty garnish providing a crispy contrast and last infusion of flavor. It is quite the filling breakfast with just a slice of toast for soaking up each and every last bit, but add a salad on the side and you've got a well-rounded brunch, lunch, or dinner as well.

Baked Egg in Fall Vegetables
adapted from Serve Yourself by Joe Yonan
serves 1

1 teaspoon unsalted butter
2/3 cup Stewed Cauliflower, Butternut Squash, and Tomatoes, cold
1 egg
Kosher or sea salt
1 tablespoon dried whole wheat bread crumbs, preferably whole wheat panko
1/2 to 1 tablespoons chopped fresh herbs (basil, parsley, etc.) or 1/2 teaspoon dried herbs
1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 375 degrees F. Coat the inside of a large (8-ounce) ramekin with the butter.

2. Add 1/3 cup of the vegetables to the ramekin and make a well in the center of the vegetables with a teaspoon. Carefully break the egg into the well, season with salt, and top with the remaining 1/3 cup stewed vegetables.

3. Mix the bread crumbs with the herbs and sprinkle evenly on top of the vegetables; sprinkle the cheese on top.

4. Bake for 20 to 25 minutes, until the topping is browned and crisp, and when you use a spoon to gently lift some of the vegetables from the top to uncover the egg, you can see that the white is cooked through but the yolk is still runny.

5. Let cool for a few minutes, then eat with a spoon.

Spicy Kale Salad with Miso-Mushroom Omelet

It's not often that I discover a recipe that is truly a new culinary concept for me. Eggs are a staple food in my diet and it seems like I've prepared them nearly every possible way. More times than I can count, especially when I'm pressed for time, my dinner has been a veggie-packed frittata or omelet with a side salad and toast. With the thousands of bites of frittata and salad I've taken so perilously close to each other, I can't believe I'd never thought to cut up an omelet to top my salad until this recipe. But I'm here to tell you that it's fantastic!

It surely doesn't hurt that this particular omelet is one of savoriest you can make. Umami powerhouses miso and mushrooms team up in the omelet itself and with a topping of Parmesan cheese, this savoriness can scarcely be rivaled. Miso isn't a terribly common ingredient, though with the mainstreaming of sushi, it's finding its way into a lot more restaurants and home kitchens. I'll confess it might seem like a big investment for being used in a such a modest amount, but it's one of the best ingredients to have around for adding a quick punch of umami to a dish, especially when eating vegetarian. (But if you're in a real pinch, a bit of soy can almost do the trick.) It takes a hearty green like kale to hold up to the robustly flavored omelet and the spice of vinaigrette livens up every bite. Toasted pecan bits finish the dish with a rich and toasty note with a mere slice of crusty bread all that is required to turn this into full meal.

Spicy Kale Salad with Miso-Mushroom Omelet

adapted from Serve Yourself by Joe Yonan

serves 1

1 tablespoon unsalted raw pecan halves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged 

2 tablespoons Lemon Chile Vinaigrette (see below)

1 ounce coarsely grated Pecorino Romano or Parmesan cheese

Freshly ground black pepper

1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.

3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.

4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.

5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and cheese to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

Lemon Chili Vinaigrette

1 clove garlic

1/2 teaspoon kosher salt, plus more to taste

1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)

1/4 cup chili-infused oil

1/4 cup extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey 

Freshly ground black pepper

1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.

2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season.

Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
adapted from the New York Times
serves 4

5 garlic cloves, peeled and crushed

2 tablespoons unsalted butter

4 anchovy fillets

1/2 cup bread crumbs, preferably whole wheat panko

1 tablespoon finely chopped fresh or 1 teaspoon dried sage

1/4 teaspoon black pepper, plus more, to taste

Kosher salt, to taste

8 ounces small whole wheat pasta (rotini, penne, etc.)

1/4 cup extra virgin olive oil

1/2 teaspoon red chile flakes

8 cups shredded cabbage

2/3 cup grated pecorino or Parmesan

1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 

2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 

3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Kale Walnut Pesto

In the not too distant future, it's going to be time to completely clean out my vegetable and herb gardens. My kale plants have continued to produce generously throughout the summer, and despite a voracious appetite for kale chips, my overzealous planting left me with an abundance of kale to use up. I've made many pestos with my herb garden plenitude and other greens, but this is my first foray into one made with hearty winter greens, and while it has a character all its own, it certainly doesn't disappoint. Kale doesn't have as assertive a flavor as basil, but its earthiness is a wonderful foil for salty, savory Parmesan and rich, toasty walnuts. Traditional pesto doesn't contain any citrus, but the subtle addition of lemon really brightens the sauce and brings out more in all of the other ingredients.

I froze this pesto in 1/4 cup portions, enough  to lightly sauce one serving of pasta, so there's no excuse not to prepare a homemade meal for dinner. To use with pasta, cook pasta to just shy of al dente and drain, reserving about 1/4 cup pasta water per serving. Return the pasta to the pan, add the (thawed) pesto to the warm noodles and toss to coat, adding  pasta water a tablespoon at a time until sauce achieves desired consistency. Add a little more freshly grated Parmesan, if desired, and serve promptly.

This pesto has many uses beyond a pasta sauce, delicious on a sandwich (especially grilled cheese), as a dressing for potato salad, or with eggs. If this particular combination of greens, nuts, and cheese isn't to your liking feel, this is still a great template for experimentation. Arugula, pecans, and Pecorino Romano? Spinach, almonds, and Asiago? No matter what greens, nuts, and cheese you choose, this recipe is a culinary road map to, quite literally, awesome sauce.

Kale Walnut Pesto
makes 1 1/2 to 2 cups, enough for 6-8 servings of pasta

adapted from The Kitchn

1/2 cup chopped walnuts
8 ounces kale, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice

1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper

1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes.

2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

3. Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.

4. Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare.

It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.

Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

adapted from Food and Wine

serves 1

1 ounce sliced bacon, cut crosswise into 1/2-inch strips

2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
1/2 medium to large or 1 small onion, sliced thin
Salt and freshly ground black pepper
2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
2 cloves garlic, sliced thin
2 to 3 ounces pound whole wheat rotini, or other small pasta
2 tablespoons grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 

3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Lighter Eggplant Parmesan

I had a marathon of sharing zucchini recipes, so I figured I should do the same for eggplant. My cache of eggplant recipes doesn't come close to rivaling the ones I had for zucchini, but I've got a few gems to share that helped my turn my healthy eggplant crop into many delicious meals.

I have to start by saying that I did not pick this eggplant Parmesan recipe because it was lower in calories, but because it was easy. There's no doubt that deep-fried eggplant is absolutely delicious, but I do not have the patience for all that when I'm trying to dinner on the table after a long day of work. Instead of the exhaustive process of breading and frying, these eggplant slices roast while you throw together a short-cut sauce using already prepared marinara sauce. A little layering, a generous topping of mozzarella and Parmesan, and a few more minutes in the oven produce a big of pan of bubbling, cheesy goodness. The one traditional element this dish is missing is the breading, and if I made it again I would revive that with a sprinkling of buttery panko bread crumbs on top.

It's sad to see summer go, but bring on the fall foods! It can be so easy to overindulge and hibernate as the temperatures drop, but this hearty meal keeps it healthy without feeling like low-cal eating.

Lighter Eggplant Parmesan
adapted from Martha Stewart
serves 4

1 large or multiple smaller eggplants (2 pounds total), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
4 garlic cloves, minced or pressed through a garlic press
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup freshly grated Parmesan

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Zucchini Rice Gratin

I've been slowly publishing the many zucchini recipes I tried this season because it seemed like it would never end. Much to my relief, my zucchini plant seems to finally be slowing down. After spending several hours Labor Day weekend I'm finally caught up and have a lot of recipes to share before the zucchini growing season is over entirely. In addition to my zucchini, I have a couple of heirloom tomatoes plants that are putting out a fine, though modest crop, and this recipe was the perfect meal to represent my garden's bounty.

The list of ingredients here is short, the flavor relying on the quality of the produce and the Parmesan cheese -that green can of Kraft and supermarket tomatoes just won't cut it here. It doesn't get more fresh and local than the backyard and while I could lay down some serious money for imported Parmigiano-Reggiano, I opt for Hook's Parmesan. It's surprising how just that modest amount of cheese, a couple of eggs, and some olive oil make this feel exceptionally rich, the rice adding just enough to make this as a light meal for four with a side salad and slice of crusty bread. It may have unofficially turned to fall with the passing of Labor Day, but I'm anxious to hold on to these tastes of summer just a little bit longer.

Zucchini Rice Gratin
adapted from Gourmet, March 2008
makes 4 to 6 (side dish) servings

1 cup prepared brown rice
1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
4 1/2 tablespoons olive oil, divided
1/2 pound tomatoes, sliced crosswise 1/4 inch thick
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1/2 dried thyme
1/2 cup grated Parmesan or Parmigiano-Reggiano, divided

1. Preheat oven to 450°F with racks in upper and lower thirds.

2. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

3. Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

4. Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

5. Stir together onion mixture, wild rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and sprinkle with remaining 1/4 cup cheese.

6. Bake in upper third of oven until set and golden brown, about 20 minutes.

Carrot Ribbon Fettuccine

We are lucky enough in Madison to have our own local pasta company, R.P.'s Pasta. You can purchase it from at many of the local grocery stores or even buy it from Peter Robertson himself (R.P.'s founder) at the farmers' market. Dried pasta is mostly a vehicle for other flavors, but fresh pasta should be treated with a lighter hand because it is a treat in itself. This recipe gives fresh pasta the respect it deserves, weaving it together with strands of sweet carrot and savory Parmesan cheese, all dressed gently by fresh lemon juice and olive oil. Thought my pasta was made in town and my carrots purchased from the farmers' market, the most local ingredient of all was the basil I plucked fresh from my backyard for garnish. Most of what I've planted this year has not come even close to the harvesting stage, but being able to walk out my kitchen door for ingredients is one of the small gestures that has made my house most feel like a home since I moved in just one year ago. This recipe almost didn't come to pass as I intended to make it on a day that turned out to be quite chaotic, but making and eating this dish turned out to be the perfect reward for a tough day, not a burden to prepare when I was exhausted. A plate of glorious simplicity, this meal can easily grace the table from a healthy Meatless Monday to an elegant weekend dinner party.

Carrot Ribbon Fettuccine
adapted from The Kitchn
serves 4

4-5 medium sized carrots
12 ounces fresh whole wheat fettuccine pasta (or 8 ounces dried)
4 tablespoons extra-virgin olive oil
1 lemon (with zest removed for garnish)
1/4 cup shredded parmesan (plus a little more for garnish)
Fresh basil (for garnish)
Coarse sea salt

1. Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).

2. Cook and drain the pasta.

3. In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.

4. Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!

Spinach and Shiitake Salad with Parmesan

Even though Memorial Day weekend is the unofficial start of summer, Mother Nature didn't seem to get the message. From this point on, my goal is to grill as much as possible of what I eat, starting with brats for dinner tonight. In order to indulge myself with zero guilt, I eat meals like this flavorful and healthy salad for lunch. For a dish with no meat, this is one of the savoriest meals you can eat. The shiitake mushrooms and Parmesan both bring a healthy helping of umami to the dish, that deep savory quality perfectly contrasted by the sharp red onion and fresh spinach. (If raw red onion is a little to assertive for your taste, I recommend rinsing it before adding to the salad, which will tame the sharpness without rendering the onions flavorless.) Equally as appropriate as a vegetarian main as the companion to a juicy grilled steak, this short list of ingredients will fool everyone into thinking you're a gourmand with precious little effort.

Spinach and Shiitake Salad with Parmesan
serves 1 as a main or 2 as a side

2 ounces baby spinach, washed
1/4 cup thinly sliced red onion (about 1 ounce), rinsed if desired
4 ounces shiitake mushrooms, sliced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons (about 1/2 ounce) shaved Parmesan
Salad dressing, for serving (I recommend balsamic vinaigrette)

1. Spread spinach on a place and top evenly with sliced red onion. Set aside.

2. Heat a pan over medium heat and add a drizzle of olive oil. When the oil is warm, add the sliced mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are golden and just tender, about 5 minutes. Add warm mushrooms to spinach and top with Parmesan. Drizzle with dressing of choice and serve promptly.

Winter Squash and Ricotta Lasagna

This last beautiful weekend almost had me convinced it was spring, but the cold snap this week indicates otherwise. The only saving grace of this retreat into winter is that it puts some foods back on my seasonal table, like this lasagna. I've gotten quite lax in using up my winter squash puree in my freezer recently, but this recipe uses a whopping four cups to a delicious end. Winter squash and ricotta get paired up all the time, their sweetness and silkiness blending beautiful while still maintaining their own character. Pungent Parmesan cheese adds a more assertive note, with a simple seasoning of salt, pepper, and sage bringing it all together. I can't exactly call this fast food since it spends quite some time baking, but you won't spend long preparing it before putting it in the oven. For a meal that will make you resent this backslide into winter just a little less, make up a batch of this hearty lasagna. Even if it's only for a few minutes, a cozy meal will make the cold spring rains feel just a little less harsh and threatening.

Winter Squash and Ricotta Lasagna
adapted from Vegetarian Times
serves 4 to 6

2 12-oz. pkg. frozen wintersquash purée, thawed, or 4 cups fresh winter quash purée
1 ½ tsp. salt
1 tsp. dried rubbed sage
½ tsp. ground black pepper
15 oz. part-skim ricotta cheese
½ cup grated Parmesan cheese
8 short no-cook whole wheat lasagna noodles (about 7x4 inches)

1. To make Lasagna: Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and ¼ tsp. pepper in medium bowl; mix well. Combine ricotta, ¼ cup Parmesan, ½ tsp. salt and ¼ tsp. pepper in second bowl, and mix well.

2. Coat 8×8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining ¼ cup Parmesan.

3. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Winter Squash Orzo with Sage

If you're a regular reader of this blog, you may be sick of squash recipes by now. But then you'd also know how I love local, organic ingredients and hate waste, so you may still have an appreciation for the plethora of squash recipes. Luckily I've managed to find enough variety in my recipes to use up my freezer squash cache that I'm not sick of it just yet, but I may feel differently when it truly feels like spring around these parts. Until then I'm going to keep looking for new and different ways to enjoy many members of the gourd family. I've made quite a few pastas with a squash-based sauce, but this stands out as one of the creamiest, silkiest indulgences yet. The squash itself is mildly sweet and very smooth, with a little bit of butter and milk enriching the sauce enough to form a full background against which the sage and Parmesan shine. For me, sage is decidedly a harvest and winter herb, and this perfectly seasonal bowl of flavor is a fine way enjoy the (hopefully) impending end of winter.

Winter Squash Orzo with Sage
adapted from Serious Eats
serves 4

8 ounces whole wheat orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups winter squash puree (pumpkin, butternut, acorn, etc.)
1 1/2 cups vegetable or chicken stock
1/2 cup milk
1 shallot, diced
1 tablespoon butter
3/4 teaspoon salt
Freshly ground black pepper

1 teaspoon dried sage
1/4 cup Parmesan cheese, plus additional for serving

1. In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 7 or 8 minutes or until pasta is just shy of al dente. Drain and set aside.

2. Meanwhile, sauté shallots in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so.

3. Add squash puree to simmering broth and stir well. Add salt, pepper, sage and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for about 8 to 10 minutes, or until sauce is slightly thinner than the desired consistency.

4. Add orzo, stir thoroughly, and continue to cook for an additional few minutes until the orzo is cooked and sauce is the desired consistency, adding additional water or broth if sauce is too thick. Stir in Parmesan cheese and serve hot, serving with more cheese on top, if desired.

Butternut Squash Mac and Cheese

Half of the time I'm cooking with squash puree I'm trying to sneak it in and half the time I'm trying to feature it. When it comes to blending in, sauces are the way to go, with squash mac and cheese the cream of the crop. Not only does butternut squash blend perfectly with color-wise with (yellow) cheddar cheese, but it's silky texture gives the sauce body and richness without the need for cream. Using a combination of three distinctive cheeses gives the sauce real character and depth of flavor, blending seamlessly with the squash. No baked mac and cheese would be complete without a layer of crunchy breadcrumbs on top, and I opted for whole wheat panko blended with Parmesan, the perfect crunchy, savory complement to the rich and cheesy glory it rests upon. A classic comfort food healthified without loss of flavor or texture, this meal is a great to way to the feed the family and stave off the winter blues.

Butternut Squash Mac and Cheese
adapted from Cooking Light
serves 4 

1 cup butternut (or other winter) squash puree
3/4 cup skim milk
2 garlic cloves, pressed through a garlic press
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons (2.5 ounces) shredded smoked or sharp cheddar cheese
1/2 cup (2 ounces) grated Pecorino Romano cheese
2 tablespoons (0.5 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
8 ounces uncooked whole wheat rotini, macaroni or other small pasta
Cooking spray
1/4 cup whole wheat panko or regular breadcrumbs
1 teaspoon olive oil 
Chopped fresh parsley, for garnish (optional)

1. Preheat oven to 375°. Spray a 9 x 9-inch baking dish with cooking spray and set aside.

2. Cook pasta two minutes less than directed on the package, drain and set aside, reserving 1 to 2 cups pasta cooking water.

3. Meanwhile, combine squash puree, milk, garlic, and salt in pepper in a blend until smooth. Add squash mixture to a medium saucepan; bring to a simmer over medium heat. Add cheddar, Pecorino, and 1 tablespoon of the Parmesan cheese and 1/2 cup pasta cooking water and whisk to thoroughly combine. Add the noodles and stir thoroughly. Add additional pasta water, a couple tablespoons at a time and stirring well with each addition, until sauce is thin and coats pasta thoroughly. (You want the sauce to be thin as the sauce will cook down and be absorbed by the pasta during baking - I used 1 cup total water.) Transfer the pasta mixture to the baking dish.

4. Combine bread crumbs and remaining 1 tablespoon Parmesan in a small bowl. Add olive oil and toss to coat. Sprinkle in an even layer over the pasta.

5. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, if desired, and serve immediately.

Baked Winter Squash Pasta with Parmesan Croutons

Now that I've either eaten or preserved most of my winter CSA vegetables, save for some potatoes, carrots, and onions, I'm working on tackling the massive stores of frozen squash puree in my freezer. While I love squash flavor, especially pumpkins and butternut, squash puree can also seamlessly blend into sauces without becoming the dominant flavor. In this scrumptious pasta dish, its subtle sweetness and silky texture is the perfect canvas for pungent Parmesan cheese and fresh rosemary, creating a grown-up mac and cheese that you might even be able to convince the kiddos to eat. Although I always choose whole grain pasta over one made with white flour, I think the nuttiness of whole grain pasta is a particularly good complement to both the squash and Parmesan, an under-appreciated palate in its own right. My first choice of squash would be butternut, but acorn, festival, or nearly any other winter squash would work also nicely. Despite a relatively short list of ingredients, the flavor of this meal is surely more than the sum of its parts. Be it Meatless Monday or date night, this sophisticated blend of vegetables, whole grains and cheese is a hearty bowl of comfort any winter night.

Baked Winter Squash Pasta with Parmesan Croutons
adapted from Martha Stewart's Everyday Food
serves 4

Cooking spray, for baking dish
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
Coarse salt and ground pepper
1 teaspoons chopped fresh rosemary leaves
8 ounces small whole wheat pasta (penne, rotini, shells, etc.)
1/2 package (6 ounces) frozen winter squash puree, thawed
1/2 cup grated Parmesan cheese
1 baguette or whole grain bread, cut into 1/4-inch cubes (about 2 ounces)

1. Preheat oven to 400 degrees. Spray a 8- or 9-inch square baking dish with cooking spray. Heat 1 1/2 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 10 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes total. Stir in 1/2 teaspoon rosemary.

2. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 cup  cooking water. Return pasta to pot.

3. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/4 cup Parmesan with pasta. Transfer to prepared dish.

4. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Spinach and Artichoke Nachos with Chicken

At this point in the NFL season, any game could be your last, so you've got to really bring it with the snacks. I was recently struck with a craving for spinach and artichoke dip, but because I knew I'd eat far more than is good for me, I wanted to scale it back to a slightly more reasonable portion. Given my recent penchant for nachos, it seemed natural to use that template to size it down. And so I bring you, spinach and artichoke nachos! (If you still want to enjoy it as a dip, just bake the spinach and artichoke mixture and serve tortilla or pita chips on the side). This is everything you expect from spinach and artichoke dip - a plethora of veggies enveloped by rich and cheesy goodness - perfectly sized for one or two; add the chicken to really turn it into a meal. The healthy helping of vegetables are both delicious and nutritious, the cheese blend melty and nutty, with just the right spicy punch from the red pepper flakes. I like to use light mayo and light sour cream to bring it all together because it creates a creamy base without making an already rich dish too heavy. Any sturdy tortilla or pita chip will do here, but I love Trader Joe's Sweet Potato Tortilla chips, the extra subtle hint of sweetness making these an even more perfect canvas for my nacho experimentation. All there's really left to say is GO PACK GO! and happy footballing, no matter who you're cheering for this weekend (unless it's the 49ers).

Spinach and Artichoke Nachos with Chicken
serves 1 to 2

Cooking spray or canola or olive oil
4 ounces boneless skinless chicken breast, cut into small pieces (optional)

2 ounces tortilla chips
2.5 ounces (about 1 cup) frozen chopped spinach, thawed, excess moisture squeezed out
3 ounces (about 3/4 cup) frozen artichoke hearts, thawed, and chopped into small pieces
2 tablespoons light mayo
2 tablespoons light sour cream
1 ounce (1/4 cup) shredded mozzarella cheese
3/4 ounce (3 tablespoons) shredded Parmesan cheese
2 large garlic cloves, minced or pressed through a garlic press
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

1. Preheat oven to 450 degrees F. If including chicken, preheat a skillet over medium heat and spray with cooking spray. Add chicken and cook until meat has reached 170 degrees F and is no longer pink.

2. Meanwhile combine spinach, artichokes, mayo, sour cream, cheeses, garlic, and red pepper flakes in a medium bowl and mix thoroughly. Season with salt and pepper to taste.

3. Place tortilla chips on an oven-safe platter in an even layer and top with the spinach and artichoke mixture.

4. Place platter in the oven and bake until spinach and artichoke mixture is warm and  melty, about 8 to 12 minutes. Turn oven to broil and continue to cook until cheese is bubbling and browned in spots, another 3 to 5 minutes (or more, depending on the strength of your broiler). Serve immediately.

(Alternatively, the spinach and artichoke mixture can be baked alone and served with chips on the side).

Pumpkin Lasagna

Until recently, I didn't think of pumpkin as a likely companion for cheese, but I've come really to appreciate it's ability to pair wonderfully with all different types as of late. I know few people who can turn down a pumpkin bar with cream cheese frosting, and it really holds it's own against strong cheeses like chevre or Parmesan. In this lasagna it pairs up with a classic trio - ricotta, mozzarella, and Parmesan - blending seamlessly with all the richness and creaminess of those cheeses. Joining all the sweetness and richness are earthy shiitake mushrooms, which give the lasagna enough savoriness and heartiness to make the absence of meat a mere afterthought. Thanksgiving is rapidly approaching, and although this holiday lauds a perfectly roasted turkey, there's no reason that vegetarians shouldn't have a delicious main as well. Lasagna is an automatic crowd pleaser, and vegetarians and carnivores will happily dig into this classic with a harvest-y bent. Whether a vegetarian Thanksgiving centerpiece or simply a weeknight dinner, this meal speaks to the soul of the season.

Pumpkin Lasagna
adapted from Taste of Home
serves 4 to 6

1/2 pound sliced shiitake mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 teaspoon dried sage leaves
Dash pepper
9 oven- ready whole wheat lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Baked Pasta with Spinach and Mushrooms

I don't many people who will turn down a plate of ooey-gooey, cheesy pasta. (Needless to say, I'm not friends with a lot of vegans). Being a Wisconsin girl, I can hardly to say no to something bursting with cheese, but I still love my whole grains and veggies. With a few tweaks to Susie Middleton's recipe, I turned this dish into the perfect compromise of both of those food aspirations. Spinach is my favorite green in pasta, and mushrooms a natural companion, but kale or broccoli could also be wonderful in this recipe. This can be as homemade as you'd like, with homemade sauce and fresh-from-the-garden veggies (and even homemade pasta and cheese if you're so inclined), or can be thrown together quickly with store-bought sauce and frozen vegetables, making it a recipe suitable from everyone from the harried working mom to the hardcore foodie. It can also run the gamut from economical to truly luxurious, from family weekday dinner to special date night. Packed with nutrition and flavor, but adaptable to nearly any time frame, taste, or budget, this is a recipe that every (non-vegan) needs to keep in their back pocket.

Baked Pasta with Spinach and Mushrooms
adapted from The Fresh and Green Table
serves 4

Extra-virgin olive oil
4 cups homemade or purchased tomato sauce
Kosher salt
8 ounces dried (whole wheat) pasta of your choice (e.g. fusili, penne, cavatappi, rotini etc.)
8 ounces diced or shredded fresh mozzarella
3/4 cup coarsely grated Parmigiano-Reggiano (or Parmesan) cheese
3 tablespoons chopped fresh basil or parsley or 1 tablespoon chopped fresh oregano or thyme (or a combination)
8 ounces fresh cremini mushrooms, sliced and sauteed in olive oil until shrunken and golden brown
4 to 5 ounces fresh spinach, blanched and thoroughly drained or sauteed in olive oil until wilted

1. Preheat the oven to 450 degrees. Brush a 3-quart shallow gratin or other baking dish with olive oil. Put the tomato sauce in a medium mixing bowl.

2. Bring a large saucepan of water to a boil and add 1 teaspoon salt. Add the pasta to the boiling water and cook until al dente, or according to the package instructions. Before draining add 6 tablespoons of the pasta cooking water to the tomato sauce and whisk to thin the sauce slightly. Drain the pasta in a colander and transfer it to the bowl of sauce. Sprinkle it with 1/2 teaspoon salt. Add the mozzarella, 6 tablespoons of the Parmigiano-Reggiano, the herbs, mushrooms, and spinach to the pasta and stir well.

3. Transfer the pasta mixture to the prepared baking dish, spreading it in an even layer. Top with the remaining Parmigiano-Reggiano. Bake until brown and bubbly, about 20 minutes. Let cool for a minute or two and serve hot.