Lentil Sloppy Joes

Some favorite childhood foods will always have a special place in your heart (and belly). Taco night is best, I will always be excited for breakfast for dinner, and sloppy joes will always bring me a little child-like glee when they appear on my plate. Whether it was sauce from scratch or a can of Manwich, sloppy joes were a dinner that would make my kid-self linger in the kitchen and pester my parents asking when it was time to eat.

But as an adult, the HCFS-driven saccharinity of Manwich is a little much for me, and I keep to a primarily vegetarian diet so I can really splurge on the carnivorous delights I love. Enter lentil sloppy joes, with the deep flavor of a the traditional homemade sauce and all the affordable vegetarian nutrition lentils have to offer. This sauce is sweet, but not in a cloying way, and although the texture certainly different than the ground beef variety, the lentils hold their own against the hearty sauce. The complex mélange of smoky, sweet, and acidic elements all blend nicely together but I can see myself adding a kick of mustard next time.

Leftovers certainly shouldn't be subjected to a merely a sandwich fate. Serve these lentils over rice, as a taco filling, or next to eggs and definitely don't be afraid to melt some cheese over the top, no matter what you do. This recipe makes a generous batch and you can freeze leftovers, though the texture will change a bit on thawing.

Lentil Sloppy Joes
adapted from Whole Foods
serves 8

1 1/2 cup brown lentils, rinsed and picked over
1 tablespoon olive or canola oil
1 yellow or white onion, diced (about 2 cups)
1 cup diced sweet bell pepper, from one medium to large pepper, or a combination of
1 1/2 tablespoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste (more recommended; optional)
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 (15-ounce) can no-salt-added crushed tomatoes
Kosher or sea salt
Freshly ground black pepper
8 whole wheat hamburger buns, pitas, tortillas, or sliced bread, for serving

1. Place lentils in a small pot. Cover with 2 inches of water. Cover and bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 20 minutes, or according to package directions.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently until onion is golden brown, about 5 minutes. Add chili powder, paprika, cumin, cayenne and tomato paste. Cook, stirring constantly until spices and tomato paste are fragrant, about 2 minutes. Add vinegar and then use a wooden spoon to scrape up any bits from the bottom of the pan. Add 2 cups water, garlic, and crushed tomatoes. Reduce heat to medium-low and let sauce simmer until it thickens, at least 30 minutes. Season to taste with salt and pepper.

3. When lentils are cooked, drain off any excess cooking liquid. Add lentils to the pan with sauce; stir well to combine. Mash some or all of the lentils using a wooden spoon. Taste and season again with salt and pepper. Toast hamburger buns in the oven, if desired. Ladle approx. 1 cup of the lentil mixture on each toasted bun and serve.

Italian Nachos

There are bowl games and NFL playoffs coming up, and let's face it, you need snacks. I spent most of the Packer season making personal pizzas/flatbreads and experimenting with different variations on poutine, but after I decided I'd exhausted my creativity with those foods (at least for the time being), I starting flexing my culinary muscle with nachos. First of all, I should say that I'm using with word nachos very loosely here (i.e. tortilla chips with toppings), but since no real Mexican cuisine actually includes nachos, I don't feel bad about flexing the definition. That being said, who doesn't love tortilla chips smothered in cheese, sauce, meat, and veggies? I started my nacho tangent with something very standard and about as Mexican as nachos ever get-chicken, black beans, corn, cheddar, salsa, sour cream, scallions, and cilantro. While that was an absolutely delicious plate of indulgence, my mind immediately started to calculate other delicious combinations, this being my first nonstandard creation. It may be a bastardization of two cultures, but there's no denying that  sausage, peppers, onions, marinara and mozzarella are all great friends and make tortilla chips just as happy as they do pasta. But if this rich dish makes you feel a little too guilty, just sneak it in before New Years' resolutions roll around and make up for it in 2013.

Italian Nachos
serves 1 very hungry person or 2 average appetites

1 link sweet or hot Italian sausage
1 small yellow or white onion, thinly sliced
4 ounces jarred roasted red bell peppers, rinsed and cut into strips
2 ounces tortilla chips
1/2 cup marinara sauce
2 ounces shredded mozzarella cheese

1. Preheat oven to 450 degrees F. Meanwhile, remove the casing from the Italian sausage, and cook in a large skillet about 7 to 8 minutes, until sausage is nicely browned. Add the sliced onions to the skillet and continue to cook until onions are browned and tender, about 8 to 10 minutes more, adding the roasted red peppers during the last few minutes of cooking to warm through.

2. Place tortilla chips on an oven-safe platter in an even layer. Top chips with sausage, pepper, and onion mixture, pour marinara over the top, and sprinkle with mozzarella.

3. Place platter in the oven and bake until nachos are warmed through and cheese is melted and browned in spots, about 5 to 10 minutes. Serve immediately.

Smoky Chipotle Black Bean Chili

Fall is chili weather. I've made traditional Better Homes and Gardens chili more times than I can count, each time bringing up fond memories of cooking up a batch in a big cast iron pot with my dad as a kid. Much like getting the wishbone is good luck with the Thanksgiving turkey, in my kid brain getting the bay leaf in your bowl of chili was good luck (so as long as you didn't find it by taking a big bite). Although I hope to develop my own signature, but still largely traditional, chili recipe at some point in my life, my recent experimentation in that department has been largely with bean-based chilies. Some may argue that they're not chili at all, but I find bowls of Pinto Bean and Sweet Potato Chili or Quick Three Bean Chili just as hearty and satisfying as any with beef. But of all the bean chilies I've had and made, this has to be my favorite. As in all Susie Middleton recipes, she builds a complex palate with a deft use of spices, each taste keeping you guessing about what you're enjoying in each bite. This chili has a complex heat from ancho and chipotle chilies with a layered smoky flavor, joined a by melange of sweet and savory spices that coexist in perfect harmony. Red wine allows the spices to bloom and intense tomato paste creates savoriness and umami without meat for a balanced and satisfying dish. Hearty, healthy, and packed with flavor this is the perfect way to fortify yourself for the winter to come.

Smoky Chipotle Black Bean Chili
adapted from The Fresh and Green Table by Susie Middleton
serves 6

1 tablespoon plus 1 teaspoon ground ancho chile
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 tablespoon sweet paprika
1 tablespoon brown sugar
1 1/2 teaspoons unsweetened cocoa
1/4 teaspoon ground (dried) chipotle chili
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Kosher salt
1/4 cup dry red wine
1/4 cup tomato paste
1/4 cup finely chopped fresh cilantro stems and leaves, plus 2 tablespoons chopped fresh cilantro leaves, plus additional for garnish
2 teaspoons finely chopped canned chipotle in adobo, plus 2 teaspoons adobo sauce from the can
1 1/2 cups (one 14.5-ounce can) fire-roasted crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large or two medium onions, cut into 3/4-inch dice (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons minced garlic
1 1/2 teaspoons minced fresh jalapeno, seeds and ribs removed
Three 15.5-ounce cans black beans, drained and rinsed
Brown rice, for serving
Salsa, for serving (optional)
Sour cream, goat cheese, or queso fresco, for serving (optional)
Toasted pepitas, for serving (optional)
6 lime wedges (optional)

1. In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1 1/2 teaspoon salt. Set aside.

2. In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside.

3. In another liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well.

4. In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onion, bell pepper, 1/2 teaspoon salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeno, and cook, stirring, until softened and fragrant, about 1 minutes.

5. Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes.

6. Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gently simmer, and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep and eye on the heat and reduce it, if necessary, to maintain a gently simmer.

7. Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes.

8.  Remove the pan from the heat and stir in the 2 tablespoons chopped cilantro. The chili will stay warm, covered, off the heat for half an house.

9. To serve, spoon 1 cup rice into each of six deep bowl and ladle about 1 cup chili over the rice. Top with your choice of salsa, sour cream, cilantro, pepitas, and lime wedges.

Roasted Pepper Salad

Like zucchini just a short time ago, bell peppers are everywhere at the farmers' market and at rock-bottom prices to boot. While I really like bell peppers, I usually think of them as accoutrements to dishes instead of the star. I'll heap roasted peppers on sandwiches, pizzas, or quesadillas and stuff frittatas and omelets to capacity, but I'm ashamed that I've never made a dish that really focused on the peppers before. One could argue that stuffed peppers, which I've made countless times, are pepper-centric, but really, it's all about the stuffing. I've always preferred my peppers roasted and that task has become much simpler and quicker now that I have gas stove, making roasted pepper salad an obvious way to use up my pepper surplus. Roasting the peppers intensify their sweetness, that simple flavor played up beautifully by a balanced dressing and fresh herbs here. I was surprised by how much I liked this simple salad, which turned out to be much more than just a decent way to use up some peppers lingering in the fridge, and provides an excellent template for further experimentation with other vinegars and herbs. The perfect contrast between the fresh flavors of summer and roasted heartiness of fall, try this if you're at a loss as to what to do with your early fall pepper surplus.

Roasted Pepper Salad 

from Gourmet, via Epicurious

serves 4 to 6

2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil

1. Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

Grilled Salmon Soft Tacos

It's hard to believe there was a time in my life when I didn't like fish. As a kid, the only seafood I would eat was shrimp, tuna salad, and my dad's homemade cornmeal-breaded fish sticks. Now my freezer is well-stocked with fish fillets, I eat fish at least once a week for dinner, and have an insatiable appetite for sushi. A lot of fish fillets find their way onto my dinner table, but after picking up a package of corn tortillas, I couldn't get fish tacos out of my head. Fish tacos are traditionally made with white fish, so I had to do a little digging to find a salmon taco recipe (to use up the fish I already had) that seemed worth the effort, which this recipe definitely was. Smoky ancho chile powder coats the luscious salmon, turning into an intensely flavorful crust on the grill and playing beautifully against the fresh and crunchy cabbage slaw and cool, creamy cilantro crema. Since ancho chile powder isn't spicy, this is a great recipe for those who don't like a lot of heat (my husband); throw on a few pickled jalapenos to punch it up if you're a capsaicin addict like me. These light and fresh tacos invoked a small taste of summer, taking me away from the frigid winter winds of February into the sunny days of July. Although a complete meal on their own, I added a side of refried beans to satisfy my ravenous appetite, washing it all down with a cold beer while trying to forget about the snow.

Grilled Salmon Soft Tacos
adapted from Eating Well
serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, for serving (recipe follows)
Homemade or store-bought salsa, for serving
Cilantro Crema, for serving (recipe follows)

1. Preheat grill to medium-high.

2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, and Cilantro Crema among the tortillas and top with salsa.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper, to taste

1. Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.


Cabbage Slaw
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Thai Carrot Burgers

This has been one of those weeks at work where the demands on my time never seem to cease. During those weeks when work is particularly chaotic, having a delicious and nutritious lunch is more important than ever, particularly if it doesn't take me very long to throw together at night. One of my favorite solutions to this problem is whipping up a batch of veggie burgers on the weekend for lunches during the week. My recently rekindled obsession with veggie burgers (thanks Moosewood!) has led to me start tackling the long list of bookmarked recipes I haven't yet made from Veggie Burgers Every Which Way, starting with Sesame Sweet Potato and Cabbage Burgers and most recently leading me to these vibrantly flavored Thai Carrot Burgers. Fans of the cuisine of Southeast Asia will be delighted by this melange of sweet, spicy, fresh, and earthy flavors, reveling in the cloud of spices that fills the kitchen while these burgers are cooking. Sweet carrots play beautifully with the spicy serrano,  rich and creamy peanut butter, and fresh cilantro in this powerfully aromatic burger that has more flavor than anything that healthy has a right to. Although best fresh out of the oven, these will still delight even if (unideally) frozen and reheated in the work microwave. As corny as it sounds, even when life is crazy, try not to lose yourself in the shuffle-staying healthy and energized with meals like this is the best way to make it through.


Thai Carrot Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes four 6-inch burgers

3 tablespoons olive oil
1 bunch scallions, including one inch into the dark green parts, thinly sliced
3 cloves garlic, minced
2-inch piece fresh ginger, grated
1 Serrano pepper, finely chopped (seeded or not, depending on your personal heat threshold)
4 cups grated carrots (about 8 medium size carrots)

1 teaspoon salt
1 teaspoon ground coriander

3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons natural peanut butter

Juice of 1/2 lime 

1/4 cups roughly chopped cilantro
1/2 cup toasted bread crumbs

1. Preheat the oven to 375 degrees.

2. Heat a large lidded saute pan over medium heat. Add 1 tablespoon of the oil. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and chile pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, tumeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

3. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Adjust seasonings. Shape into 4 patties.

4. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned each side, 4 to 6 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Roasted Poblano and Corn Frittata

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich.  Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Three Sisters Stew

At some point during your childhood, you probably heard of the Iroquois legend of the Three Sisters-the smallest, who could only crawl and was dressed in green, the middle, clad in yellow who liked to run off by herself, and the eldest, robed in pale green with flowing yellow hair standing tall over her sisters and protecting them. In a nutshell, the legend tells the story of how the youngest and middle sisters are taken from the field and the eldest stands mourning their loss until she is reunited with her beloved sisters at the harvest. More than just a charming story, this Indian legend explains the symbiotic relationship between these three vegetables, who are currently in the midst of their family reunion. These are truly the glory days of the farmers' market, where one can still buy the last of the sweet corn, myriad beans, and the first of winter squash, and this stew is the perfect way to unite those last flavors of summer with the first tastes of fall.

With temperatures dropping into the thirties overnight this week and only reaching the sixties during the day, I was more than ready to embark on soup/stew season. This thick and hearty stew is overflowing with delicious vegetables and flavors that make for an immensely satisfying meal on their own, but are also happily soaked up into a piece of crusty bread or fresh corn muffin. (I've been craving corn muffins/corn bread for a while and this stew was the perfect excuse to whip up a quick batch-believe me, the effort is well worth it.) While I chose a comforting combination of butternut squash and pinto beans, this soup would gleefully accomodate black, cranberry, or kidney beans, acorn squash, or even sweet potatoes. So grab a big pot, an armful of fall vegetables, and make this stew to protect yourself against the impending cold.

Three Sisters Stew
adapted from Food and Wine
serves 4

1 quart water 
One 1 1/2-pound butternut squash—peeled, seeded and cut into 1-inch cubes

4 cups fresh corn kernels (cut from about 6 ears) 
One 15-ounce can pinto beans, drained
1/2 cup chopped basil leaves 
2 tablespoons canola oil 
1 large onion, coarsely chopped 
1 red bell pepper, coarsely chopped 
1 green bell pepper, coarsely chopped 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
1 teaspoon smoked paprika 
Salt and freshly ground black pepper

1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and the basil; puree. Return the puree to the pot and keep warm.

2. Meanwhile, in a large skillet, heat  the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper. Ladle the stew into bowls and serve.

Creamy Shrimp and Rice Stuffed Peppers

Are you ready for some football? With the NFL season premiering tonight, it is prime season for consuming mass quantities of delicious snacks. Although I usually use Packer games as an excuse to indulge in junk food (and Wisconsin microbrews), sometimes it's nice to have something a bit healthier(though never at the price of flavor) and these stuffed peppers fit the bill. They're creamy, cheesy, and satisfying, but filled with seafood, whole grains, and vegetables, and easy to prepare in large quantities if you're having friends and family over for the game. And what's more appropriate than something smothered in cheese with the game if you're a Packer fan (like me)? Serve these alongside some chips and salsa for a game day snack you can indulge in without feeling guilty. Already have big plans for some deep-fried deliciousness with the game? Make up a batch of these with a side of veggies for a quick and tasty dinner another night.

Creamy Shrimp and Rice Stuffed Peppers
serves 4

4 small bell peppers or large poblano peppers
1/2 cup sour cream
1/2 cup roasted tomatillo (or other) salsa
1 cup cooked brown rice
8 ounces cooked salad shrimp, thawed, rinsed, and patted dry
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack or mozzarella cheese

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, mix sour cream and salsa together in a large bowl. Add rice, shrimp, scallions, and cilantro and stir well to combine. Season to taste with salt and black pepper.

3. Divide rice mixture evenly among the four pepper halves, top with shredded cheese, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Smoked Beef Pizza

Even though I eat a huge variety of fruits and vegetables and eat plenty of vegetarian meals, I am an absolute sucker for charcuterie and pretty much any smoked meat or cheese product. I was unable to exist the siren song of smoked, cured beef at the farmer's market with thoughts of delicious, stacked-high deli sandwiches on crusty bread in my future, but decided to take a different approach once I brought my bounty home. In the spirit of the Italian beef sandwich, traditionally made with thinly sliced roast beef topped with giardineria or sauteed green peppers and delicious meat juices, I covered my smoked beef with delicious slow-cooked onions and peppers, uniting them under a blanket of melty cheese on a pizza crust. The savory, smoky beef melds divinely into the soft, caramelized onions and peppers and rich, crusty cheese in this carnivore-pleasing pizza. While these ingredients make a delicious sandwich nestled together on a crusty roll, they are just as happy on a pizza crust with the higher ratio of toppings to bread allowing the flavor of the meat and vegetables to come to the forefront even more. Use green and yellow (Packer fans) or red bell peppers (Badger fans) and serve with a cold beer for a great game snack during the rapidly approaching football season.

Smoked Beef Pizza
serves 3-4

1 tablespoon canola oil
1 medium onion, sliced
1 medium green bell pepper, sliced
1 red or yellow bell pepper, sliced
Kosher salt
One 12-inch prepared whole grain pizza crust
1/2 cup pizza sauce
8 ounces sliced smoked, cured beef
1 cup shredded mozzarella or provolone cheese

1. Preheat canola oil in a medium saucepan over medium-high heat. Add sliced onions, peppers, and a dash of salt and cook, stirring frequently, until vegetables are browned, about 5 minutes. Reduce heat to medium-low and continue cooking until vegetables are soft and caramelize, about 30 minutes.

2. Meanwhile, preheat an oven to 450 degrees F. Spread pizza sauce evenly over pizza crust. Arrange sliced beef in a concentric circle, covering the crust completely with beef. Distribute peppers and onions evenly over the top of the beef and top with shredded cheese.

3. Cook pizza for 8 to 12 minutes, until cheese is melted and just starting to brown. Let pizza rest for a couple minutes, then slice into 8 pieces and serve hot.

Italian Stuffed Peppers

I was really excited when I saw that bell peppers were making their first appearance at the farmers' market this summer, with my thoughts instantly drifting to stuffed peppers. Stuffed peppers can take on Mexican, Italian, or Mediterranean flavors, and there were so many possibilities that I failed to find pick out a recipe or pick up any specific ingredients before the night before that I was planning on making stuffed peppers for dinner. Taking a quick look through my freezer, fridge, and cabinets, I was able to find the makings for these delicious Italian-style stuffed peppers. Just like so many of my other favorite types of dishes to make, stuffed peppers have nearly infinite possibilities and allow you to use up all kinds of leftovers and odds and ends of ingredients you already have on hand. The Italian sausage and prepared marinara pack the peppers with flavor without any effort on your part, provided you have good sausage and sauce; I used sauce from R.P.'s Pasta Company and Italian sausage from Willow Creek Farm, both local companies that produce tons of fantastic products. Top that with rich, melty cheese and you have a dish that's sure to please nearly everyone. If you want to make this dish vegetarian navy or cannellini beans can be substituted for the Italian sausage, though you will be doing so at the expense of flavor.

I also try to make large batch of grains (brown rice, quinoa, etc.) and beans and freeze the extras so I have a blank palette ready to go in the freezer for a quick lunch or dinner anytime. Prepared grains and beans offer up the possibility of tons of delicious salads and wraps; I frequently combine them with veggies and sauce for nutritious, tasty lunches to bring to work. I keep enough different beans and grains in the freezer and veggies in the fridge that I never get bored with my lunch and don't have to sacrifice taste when I have little time to put a meal together for myself on a busy night. Letting some rice cook in the rice cooker or beans cook on the stove while doing other chores around the house is well worth the small sacrifice in time on the weekend to make the work week a bit more harried.
 
Italian Stuffed Peppers
serves 2

2 green or red bell peppers, halved, seeds and ribs removed
Canola oil cooking spray
4 ounces Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely minced or pressed through a garlic press
1 cup marinara sauce
1 cup cooked brown rice
2 slices provolone cheese, cut in half
 
1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, preheat a pan over medium heat and add Italian sausage, breaking up any large pieces with a wooden spoon or spatula. Once the sausage has rendered some fat, add chopped onion and garlic and continue cooking until onions are translucent and soft, but not falling apart, about 9 to 12 minutes. Add brown rice and marinara sauce, stir well to combine, and continue cooking until mixture is heated through.

3. Divide rice mixture evenly among the four pepper halves (about 1/2 cup per pepper), top each with a half slice of provolone, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches

As strange as it may sound, I've been kind of obsessed with eggs lately. I'll happily eat them for breakfast, lunch, or dinner cooked nearly any way you can imagine. Because cheese, eggs, and vegetables go so perfectly together and I nearly always have bounty of cheese and produce in my refrigerator omelettes and frittatas make frequent appearances on my menus, though rarely the same exact recipe twice. In the spirit of that creativity, I decided to spice up the typical fried egg sandwich with some goat cheese, peppers, and spinach, not only adding a lot more flavor but more healthy ingredients to this often-greasy and unhealthy dish. I really love creamy, tangy goat cheese, but a good melting cheese could be substituted for those who find goat cheese a bit too assertive, although the texture won't be as irresistably smooth as goat cheese. Full of protein, vegetables, and whole grains, this vibrant dish, equally suitable for breakfast, brunch, or lunch, gives you the energy for all the fun or chores you want pack into your weekend.

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches
serves 2

4 slices whole grain bread
2 ounces goat cheese, slightly softened
6 mini bell peppers, halved, ribs and seeds removed if necessary (or 1 small to medium bell pepper)
1 oz. spinach
4 eggs
Salt and freshly ground black pepper

1. Toast the bread and spread evenly with the softened goat cheese. Place half the peppers on each of two slices and half the spinach on each of the two other slices (the goat cheese will help the veggies stick to the bread and not fall out when eating the sandwich).

2. Meanwhile, heat a pan over medium heat. Crack four eggs into the pan and season with salt and pepper. Cook eggs to desired level of doneness (fried soft, fried hard or even over-easy), flipping approximately halfway through cooking. Place 2 eggs each on top of two slices of bread, top with the second slice, and serve immediately.

Sunshine Soup

I absolutely love Nigella Lawson. She's wonderfully talented and poised and one of the most charismatic and inviting celebrity chefs out there. When I picked up her latest book, Nigella Kitchen: Recipes from the Heart of the Home, I found myself wanting to bookmark nearly every recipe, with this one being the first of a long list of recipes I plan to make.

And what a fantastic start! This soup is so simple and tastes like a burst of summer, most welcome on a cold, snowy winter night, although it would be even more incredible in the summer with fresh sweet corn and peppers from the farmer's market. This soup also has a delightfully rustic texture and makes for a satisfying dinner for two with a crusty roll or side salad (or both, if you're feeling particularly ravenous). As written, it is beautifully sweet and mild, but if you'd like to give it a bit more kick, substitute chili-flavored oil for the garlic-flavored oil and add a bit of cayenne, habanero, or chipotle pepper when adjusting the final seasoning.

Sunshine Soup
from Nigella Kitchen
serves 4 as a starter, or 2 as supper in its entirety

1 yellow bell pepper
1 orange bell pepper
2 teaspoons garlic flavored oil
1 quart vegetable or chicken broth (good-quality canned, carton, or cube), preferably organic
1 pound (3.5 cups) frozen corn
Salt and pepper

1. Preheat the oven to 450 degrees F and cover a smallish lipped baking sheet with aluminum foil.

2. Remove the core, seeds, and white membrane from the bell peppers, then cut the peppers into strips and place on the prepared baking sheet shiny-side down. Sprinkle them with the oil and smoosh them about so that all the sides are a little covered by oil, then leave them, shiny-skin-side up this time. Roast them in the oven for 25 minutes.

3. Pour the vegetable broth into a large saucepan and bring to a boil. Add the frozen corn, bring back to boil, reduce the heat, cover, and let bubble for about 20 minutes.

4. Using a perforated spoon, remove about 1 cup of corn, and set to one side while you blend the rest of the corn along with all its cooking liquid and blistered bell peppers, then toss the set-aside corn niblets back into the blended, but not too smooth, soup, and season to taste.

Easy Mexican Pita Pizzas

This is another one of those dishes I threw together quickly in an effort to use up ingredients that I bought without any specific purpose (most of my grocery shopping is driven by a specific meal plan for the week, as well as sale prices). I got a great deal on some organic bell peppers because they were just a little past their prime, and I instantly thought of roasting them because having a bit of a softer texture than normal doesn't matter in the slightest. Roasting brings out the best in vegetables, creating a smoky flavor and intensifying the natural sugars, transforming veggies into little bombs of complex flavor.

As written, this could either make a nice light dinner for two with a vegetable side or an appetizer for 4. Although fresh corn off the cob is ideal, particularly if you have time to roast it, frozen will have to do during winter in Wisconsin. To make this more a bit more substantial, add some black beans or chorizo; if serving as an appetizer, try dipping the wedges into sour cream. This quick and easy meal will please everyone from kids to adults, while still being relatively healthy.

Easy Mexican Pita Pizzas
serves 2 (as a main course) to 4 (as an appetizer)

1 small onion, cut in half and peeled
1 red or green bell pepper
2 whole wheat pitas
6 tablespoons salsa
2 tablespoons corn
1/2 cup shredded Mexican melting cheese like Chihuahua or Oaxaca, mozzarella, or Monterey Jack cheese
Cilantro, for garnish (optional)
Sour cream (optional)

1. Preheat broiler. Line a baking sheet with aluminum foil, if desired, and spray with cooking spray. Place onion and pepper on baking sheet and broil until blackened on all sides, 5 to 10 minutes, rotating every few minutes during cooking. Remove pepper and onion from the oven and set aside and allow to cool to room temperature. Reduce the oven temperature to 450 degrees F. Once cool, core and seed the pepper and slice both the onion and the pepper.

2. Spread 3 tablespoons salsa on each pita. Top each pita with 1 tablespoon corn and the desired amount of roasted peppers and onions (you will likely have extra). Sprinkle each pita with 1/4 cup cheese, place on a baking sheet, and return to the oven. Bake for 7 to 10 minutes, until cheese is melted, bubbly, and just starting to brown. Cut into wedges and serve hot.

Quick Three Bean Chili

Few dishes are more at home in cool fall and winter days than chili. It's one of the foods that I really look forward to as the cool weather creeps in and we leave summer behind. Chili and football, another event that heralds the beginning of fall, are a perfect pair and I decided to kick off my season of Packer snacks with a batch of chili (and cornbread, recipe to come). Today ended up feeling more like a summer than fall day, but I still happily devoured a hearty bowl of chili with a big piece of cornbread. Although this is far from your traditional chili, it has the advantage of coming together quickly, without sacrificing rich flavor due to the addition of bacon. This chili is a healthy and filling dish and could easily be put together on a weeknight for dinner as well as easily turned into a vegetarian or vegan dish. It contains both jalapeno peppers and a healthy portion of chili powder; cut back on the chili powder if you don't like things too spicy or throw in the jalapeno seeds if you like things extra spicy.

Quick Three Bean Chili
from Food and Wine
serves 4

2 tablespoons vegetable oil
3 slices of bacon, cut crosswise into 1/4-inch strips
1 onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
2 cups chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

1. In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.

Roasted Poblano-Potato Salad with Flaked Tuna

I'll confess, I do little more with tuna at home besides make tuna salad with mayo and relish. And while I'm not willing to give that up any time soon, a more adventurous tuna salad recipe is definitely a welcome change. This light, yet filling, salad comes together quickly; you can get most of the vegetables ready while the poblanos roast under the broiler, although you do have to wait for the potato, onion, and poblano mixture to come to room temperature before adding the cilantro and tuna (I used this time to make an apple crisp, as unlikely a dessert pairing as that might be). I opted not to serve this salad over lettuce, thinking of it more as a main-dish potato salad, although it would also be delicious over greens. If poblanos are too hot for you (I think they're the perfect level of spicy), substitute roasted red bell peppers, which can be purchased already prepared, though I'd strongly recommend roasting them yourself if you have the time.

Roasted Poblano-Potato Salad with Flaked Tuna
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 1/2-inch pieces
Salt
1/3 c. vegetable or olive oil
1 medium red onion, sliced 1/4-inch thick
3 T. mild vinegar (I like rice or champagne vinegar)
1 t. crumbled dried oregano, preferably Mexican
1/2 t. ground black pepper
One 7-ounce can or pouch cooked tuna, drained if canned
1/2 c. chopped cilantro
Romaine, Boston/butterhead or Bibb lettuce, for serving

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, about 10 minutes for a broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable.

2. Meanwhile, scoop the potatoes into a microwaveable bowl. Sprinkle with a teaspoon of salt and toss. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until completely tender. Leave covered.

3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove  bits of skin and seeds. Cut into 1/4-inch strips.

4. Heat the oil in a large (10-inch) skillet over medium-high. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and poblano strips. Stir well, then pour the  mixture over the warm potatoes. Let cool to room temperature, then gently stir in the tuna and cilantro.

5. Arrange the lettuce leaves on dinner plates. Spoon a portion of the salad mixture down or into the center of the leaves. Drizzle any dressing that's collected at the bottom of the bowl over the greens, and serve.

Quinoa and Vegetable Stir-Fry

Quinoa is a fantastic and tragically underutilized grain. It cooks quickly, has a richer flavor that rice or couscous, and is a complete protein. Sti-fries and fried rice are great ways to use lots of vegetables, so why not quinoa? It is important to wash quinoa thoroughly before cooking it because the outside is coated in saponins, soap-like substances that will definitely come in the dish through if quinoa isn't washed.

Quinoa and Vegetable Stir-Fry
adapted from Epicurious, who got it from Self

3/4 c. quinoa, rinsed
1/2 teaspoon salt, divided
1 T. sesame oil
1 small carrot, thinly sliced
1 medium orange or red bell pepper, cored, seeded and chopped
1 T. thinly sliced ginger
2 cloves garlic, thinly sliced
3 c. snow peas, trimmed
1/4 t. freshly ground black pepper
1 egg, beaten
2 scallions, chopped white/light green and dark green parts divided
1/2 c. cilantro
1 T. soy sauce

1. Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

2. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, and garlic; cook, stirring frequently, about 2 minutes. Add peas and white/light green scallion pieces, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 1 to 2 minutes. Add vegetables, dark green scallion pieces, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.