Photo: Michele Durante

Savory Muffins
From Veggie Num Nums

Ingredients:
3 cups all-purpose flour
1 tablespoon plus 1 1/2 tsp teaspoons baking powder
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon sugar
10 tablespoons unsalted butter or margarine, melted
2 large eggs
1/2 cup heavy cream or milk, room temperature
1/2 cup whole milk, room temperature
1 cup shredded sharp cheddar cheese, or other cheese of choice
1 red bell pepper finely diced

Directions:
Position a rack in the center of your oven. Preheat the oven to 350F. Line a standard 12-cup muffin tin with muffin papers. In a large bowl, whisk together the flour, baking powder, salt, black pepper, cayenne, and sugar. In a small bowl, whisk together the melted butter, and eggs. Whisk in the heavy cream and milk until combined. Add the cheese, and diced red pepper to the flour mixture, and gently toss with your fingers to coat. Make a well in the center. Pour the butter mixture into the center of the well and, using a rubber spatula; gently pull the flour mixture into the center of the well until just combine. Divide the batter evenly among the prepared muffin cups. Bake for 30-35 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.

Ingredients:
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked; or defrosted frozen corn
2 jalapenos, seeded and thinly sliced (optional)
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Directions:
Combine all ingredients and let sit a few minutes before serving.

Photo: Michele Durante

Tomato and Goat Cheese Tart
From Ina Garten
4 cans of kidney beans, drained and rinsed
1 diced onion
2 diced bell peppers
3 or 4 tomatoes, finely chopped
1 large can peeled, whole tomatoes, pureed in the blender
1 can of tomato paste
1 can of beer
salt, pepper, hot sauce, chili powder to taste (or 1 packet chili seasoning)
a bit of cumin
1 lb. bag of frozen corn
water, as needed
8 ounces of elbow macaroni or other tube shaped pasta, cooked

Ingredients:
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Ingredients:
1 large (32-ounce) container of low-fat berry yogurt
3-4 cups of granola cereal
2-3 ripe bananas
Additional fruit or cookies (optional)

Directions:
In parfait glasses or tall drinking glasses, layer granola, yogurt, and fruit. Serve with a plate of simple cookies, or with additional fresh fruit.

Photo: Michele Durante

Veggie Chili Mac
From Veggie Num Nums

Ingredients:
4 cans of kidney beans, drained and rinsed
1 diced onion
2 diced bell peppers
3 or 4 tomatoes, finely chopped
1 large can peeled, whole tomatoes, pureed in the blender
1 can of tomato paste
1 can of beer
salt, pepper, hot sauce, chili powder to taste (or 1 packet chili seasoning)
a bit of cumin
1 lb. bag of frozen corn
water, as needed
8 ounces of elbow macaroni or other tube shaped pasta, cooked

Photo: Michele Durante

Oatmeal Raisin Pancakes
From Veggie Num Nums

Ingredients:
1 cup oats
3/4 cup buttermilk
1/4 cup milk
1 egg
1/8 cup butter, melted
1 Tablespoon sugar
1/4 cup raisins, chopped
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt

Photo: Michele Durante

Baked Potato Soup
From Veggie Num Nums (adapted from Cooking Light)

Ingredients:
2 tablespoons butter
1 small onion, diced
4 baking potatoes, about 2 1/2 pounds plus 4 extra potatoes for twice baked potatoes later in the week (bake all 8 at one time)
2/3 cup flour
6 cups milk
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream

Ingredients:
1 package of vegetarian chili dogs
1 package hot dog buns
Leftover chili
3-4 large baking potatoes
Oil
Salt and pepper and paprika

Directions:
Cook the veggie dogs per the package instructions. Serve with the re-heated leftover chili.

For the oven fries: Pre-heat the oven to 425F. Scrub and dry the potatoes. Cut each potato in half, and then cut into 1/4-inch wedges. Drizzle the potato wedges with a small amount of oil, and season with salt, pepper, and paprika. Spread in a single layer on 2 baking sheets. Bake the potatoes until they are browned and tender—turning periodically, about 40 minutes.

Photo: Michele Durante

Meatball Subs and Baked Tortilla Chips
From Veggie Num Nums

Ingredients:
4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs
4 Italian sandwich rolls

Tortilla Chip Ingredients:
1 Package of Corn Tortillas

Tortilla Chip Directions:
Cut corn tortillas into small triangles, about 6 or 8 per tortilla. Lay the tortilla triangles in a single layer on a silpat or on another non-stick surface. Spray the top of the chips with vegetable spray and season with salt, and anything else you’re in the mood for–paprika, chili powder, cumin, pepper, etc. Bake in a preheated 375F oven for about 10 minutes or so–just until they are lightly browned and start to crisp up.

Ingredients:
4 leftover baked potatoes
Small tub of ricotta cheese
1 small package of frozen peas
Small package of feta cheese
Salt and pepper to taste

Directions:
Preheat the oven to 350F. Cut each potato in half and scoop out the flesh. Do your best to leave the skin intact. Mash the potato flesh with the cheeses. Season with salt and pepper to taste. Stir in the peas. Fill each potato skin with the filling mixture. Place on a baking sheet and bake for about 25 minutes, or until heated through and lightly browned.

Ingredients:
1/3 cup fresh sage leaves
3/4 cup walnut halves
salt
pepper
olive oil
Parmigiano-Reggiano cheese, grated
1 lb. hot pasta, cooked al dente (cook an extra 1/4 pound of pasta, drizzle with a small amount of olive oil, and save for frittata later in the week)

Photo: Michele Durante

Zucchini Oat Bread
From Veggie Num Nums

Ingredients:
1 c. sugar
2 c. zucchini, grated
1 c. oil
3 eggs
1 tsp. vanilla
1/2 c. nuts, chopped
1 c. quick oats
2 c. flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. soda
3 tsp. cinnamon
1/2 c. raisins, optional

Ingredients:
1 ball of unbaked pizza dough, or partially pizza crust
Leftover veggie meatballs
1 small can of pasta sauce or tomato sauce
About 10 ounces of grated mozzarella cheese

Directions:
Preheat oven to 400F. Lightly grease a baking dish with olive or canola oil. Spread out the pizza dough to the full size of the baking sheet. Top the dough with sauce, cheese, and finally meatballs. Bake until cheese is browned and bubbly, about 15 minutes.

Ingredients:
1 1/2 cups water
1 cup sugar
3/4 cup brewed espresso coffee or 3/4 cup very hot water mixed with 2 tablespoons instant espresso powder
Whipped cream (optional)

Directions:
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.

Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.

Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

Photo: Cafe Lynnylu

Pasta Frittata and Leftover Zucchini Oat Bread
From Veggie Num Nums

Ingredients:
7 large eggs
3 ounces mozzarella cheese, cut into small pieces (about 1 cup)
1/2 to 3/4 cup grape tomatoes, halved; or diced fresh tomatoes
1/2 cup fresh basil leaves, chopped
1/4 cup grated parmesan cheese
Salt and pepper
2 tablespoons extra-virgin olive oil
About 1/3 pound (about 1-2 cups) leftover cooked pasta, with or without sauce

Note: Serve with potato chips and macaroni salad.

Ingredients:
3 cups of cooked or canned white beans
Flour
1 tablespoon butter
1 tablespoon oil
White bread or buns
1 small onion sliced into thin rings
Barbeque sauce
Mayonnaise

Directions:
In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add bean patties, in batches as necessary, and brown on both sides until crispy.

Spread mayonnaise on 2 pieces of white bread. Place bean patty on bread and top with onions and sauce. Repeat to make 4 sandwiches.

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PRODUCE:
1 container grape tomatoes
1 red bell pepper
A few jalapenos (optional)
2 limes
6 yellow onions
5 large tomatoes
3 bananas
12 baking potatoes
4 apples
Head of garlic
2 green peppers
3 medium zucchini
Fresh thyme
Fresh basil
Fresh sage

PANTRY ITEMS:
Flour
Baking powder
Baking soda
Salt
Pepper
Sugar
Hot sauce
BBQ sauce
Mayonnaise
Olive oil or canola oil
Vanilla
Raisins
Cayenne pepper
Black pepper
Salt
Cinnamon
Chili powder
Dried sage
Cumin powder
Paprika
Dried basil

DAIRY:
Butter or margarine
Milk or milk substitute
Eggs
4 ounces heavy cream
32 ounces low-fat berry yogurt
12 ounces sharp cheddar cheese
4 ounces soft garlic and herb cheese
8 ounces buttermilk
Small package of feta
8 ounces sour cream
8 ounces cottage cheese
8 ounces ricotta
12 ounces mozzarella
6 ounces grated parmesan

FROZEN:
2 lbs. frozen corn
1 package puff pastry sheets
1 package veggie dogs
1 small bag frozen peas

BAKERY:
1 package hamburger buns or white bread
1 package hot dog buns
1 package corn tortillas
1 loaf French bread
1 package French sandwich rolls
1 container Italian style bread crumbs

CANNED and JARRED:
1 jar pasta sauce or pizza sauce
4 cans of kidney beans
2 cans of white beans
1 large can of whole peeled tomatoes
1 small can of tomato paste
1 small jar or peanut butter

DRY GOODS:
I small bag of granola cereal
Quick cook oatmeal
2 lbs. of pasta, linguine
8 ounces of elbow macaroni
Baked potato chips
6 ounces pecans
12 ounces of walnuts
Instant espresso powder

MISC:
1 1/2 lbs. prepared macaroni salad
1 can beer
Dry white wine
1 ball of pizza dough, or partially baked pizza crust

Photo: Cafe Lynnylu

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