FalafelWaffles

Ingredients:

115-oz.canchickpeas,drainedandrinsed

1largeegg

1tablespoonoliveoil,plusmoreforgreasingwaffleiron

1/2onion,chopped

2clovesgarlic,minced

1/4cupparsleyleaves

11/2teaspoonscumin

1/2teaspoongroundcoriander

1teaspoonbakingpowder

1teaspoonlemonzest

1/4teaspoonsalt

3/4cupplus2Tbsp.drybreadcrumbs

Cucumberslicesandyogurtorsourcream,optional

Preparation:

1.Combinechickpeas,egg,oliveoil,onion,garlic,parsley,cumin,coriander,baking
powder,zestandsaltinafoodprocessor.Pulseuntilmixtureiswellcombinedbutnot
completelysmooth.Scrapeintoabowlandstirinbreadcrumbs.

2.Heatwaffleiron.Brushgridswitholiveoil.Scoopdoughontoiron.Closeiron;cook
untilwafflesarelightlybrowned,3to5minutesorasmanufacturerrecommends.Serve
withcucumbersandyogurt,ifdesired.

BakedTortellini

Ingredients:

Salt

1poundfrozenorrefrigeratedcheesetortellini

2cupsmarinara

1/2cupricotta

1cupshreddedmozzarella

1/2cupgratedParmesan$

1tablespoonslicedfreshbasil

Preparation

1.Preheatovento400ºF.Mista2-quartbakingdishwithcookingspray.

2.Bringalargepotofsaltedwatertoaboil.Cooktortelliniaccordingtopackagelabel
instructions(8to10minutesforfreshor12to15minutesforfrozen).Drainthoroughly.
Spreadtortellinievenlyoverbottomofbakingdish.

3.Combinemarinaraandricottainalargemicrowave-safemeasuringcup.Microwaveon
highuntilhot,about2minutes.Poursauceovertortellini.Sprinklemozzarellaand
Parmesanoverpasta.BakeuntilheatedthroughandParmesanisbubblingandgolden,
approximately15minutes.Sprinklewithbasilandserve.

BakedEggplantwithCouscousandFeta

Ingredients:

2smalleggplants(about11/2lb.total),halvedlengthwise

1/4cupoliveoil

1clovegarlic,minced

Salt

3/4cupwhole-wheatcouscous

1/4cupfinelychoppedfreshmint

1teaspoongratedlemonzest

1tablespoonlemonjuice

2ouncescrumbledfeta(about1/2cup)$

Preparation

1.Preheatovento400ºF.Lineabakingsheetwithheavy-dutyfoil.Placeeggplantson
sheet,cutsidesup.Combine2Tbsp.oilandgarlic;brushovereggplants.Sprinklewith
salt.Bakeuntilgoldenandtender,about30minutes,dependingonsize.

2.Bring1cupwatertoaboilinamediumsaucepan.Addcouscous,cover,andturnoff
heat.Letstand5minutes.Fluffwithafork,thenstirinmint,lemonzestandjuice;fluff
again.Seasonwithsalt.

3.Scoopeggplantfleshfromskins,leavingabout1/2inchbehind.Chopfleshandtoss
withcouscousmixtureandremaining2Tbsp.oil.Seasonwithsalt.

4.Setovenrackabout3inchesfromheatingelementandpreheatbroilertohigh.Pile
couscousmixtureineggplantshells,sprinklewithfetaandbroiluntilcheesebeginsto
brown,1to11/2minutes.

PastawithBroccoliandRicotta

Ingredients:

Saltandpepper

11/2bunchesbroccoli(about11/2lb.total),cutintoflorets,stemsreservedforanother
use

1poundmediumshellsorpenne

11/2cupsricotta

1/2cupgratedParmesan$

2teaspoonsgratedlemonzest

1teaspoonfreshthyme,finelychopped

2tablespoonsoliveoil

4clovesgarlic,minced

Preparation

1.Bringalargepotofsaltedwatertoboil.Addbroccoliandcookuntiljusttender,about2
minutes.Withaslottedspoon,transferbroccolitoabowl.Addpastatoboilingwaterand
cookuntilaldente,10to13minutesoraspackagelabeldirects.

2.Whilepastaiscooking,combinericotta,Parmesan,lemonzestandthymeinamedium
bowl.Warmoilinalargeskilletovermedium-highheat.Addgarlicandsautéuntil
fragrant,about30seconds.Stirinbroccoli,seasonwithsaltandpepper,andcook,stirring
occasionally,untilheatedthrough,about1minutelonger.

3.Drainpasta,reserving1/2cupcookingwater.Returntopotandstirinbroccoliand
ricottamixture,addingcookingwatertomoistenasnecessary.Seasonwithsaltand
pepper.Serve.

Slow-CookerEggplantParmesan

Ingredients:

2largeeggplants(about2lb.total),peeledandslicedinto1/3-inchrounds

Salt

11/4cupsmarinarasauce$

3largeeggs,lightlybeaten

11/2cupsseasonedbreadcrumbs

2cupsshreddedmozzarella

1/4cupchoppedfreshbasil

Preparation

1.Sprinkleeggplantonbothsideswithsalt,placeonpapertowels,andletstandfor20
minutes.Rinse;blotdry.

2.Mistinsideofslowcookerwithcookingspray.Spread1/4cupmarinaraoverbottom.
Dipeggplantinegg,thencoatwithbreadcrumbs.Arrangealayerofeggplantoversauce.
Topwith1/4cupsauce;sprinklewith1/2cupmozzarella.Layersauce,eggplantand
cheese,endingwithcheese(about4layers),fillingcooker2/3full.

3.Coverandcookonlowuntileggplantissoftandcheesehasmelted,4to6hours.Spoon
ontoplates,sprinklewithbasilandserve.

SugarSnapPeaandMushroomSauté

Ingredients:

2tablespoonsvegetableoil

10ouncecreminimushrooms,trimmedandsliced

10ouncesugarsnappeas,trimmed(about3cups)

3largescallions,whiteandlightgreenparts,cutinto2-inchpieces(about11/2cups)

4clovesgarlic,minced

2tablespoonslow-sodiumsoysauce

Crushedredpepperforgarnish,optional

Preparation:

1.Warmoilinalargeskilletovermedium-highheatuntilshimmering.Addmushrooms,
snappeasandscallionsandcook,stirringconstantly,untilsnappeasarebrightgreenand
mushroomshavereleasedtheirliquid,3to4minutes.Addgarlicandcook,stirring,until
golden,about30seconds.

2.Addsoysauceandcookfor3to4minutesmore,stirring,untilsnappeasarecrisp-
tender.Sprinklewithredpepper,ifdesired.Serve.

ArtichokeandWhiteBeanBruschetta

Ingredients:

28-oz.boxesfrozenartichokehearts,thawed

1/4cupoliveoil

Saltandpepper

114-oz.canwhitebeans,drainedandrinsed

1tablespoonlemonjuice

1/2teaspoonfinelychoppedfreshrosemary

1/4teaspooncrushedredpepper

41/2-inch-thicksliceswhole-graincountrybread,halved

1clovegarlic,peeled

Preparation:

1.Preheatovento375ºF.Tossartichokeheartswith2Tbsp.oil,1/2tsp.saltand1/2tsp.
pepper.Spreadonabakingsheet.Roastuntilcrispyonedges,20to30minutes.

2.Inabowl,combinebeans,juice,rosemary,crushedredpepperand2Tbsp.oil.Tossin
hotartichokes.

3.Toastbreaduntilgoldenonbothsides.Rubonesideofeachpieceofbreadwithgarlic.

Divideartichokemixtureamongtoastsandserve.