Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Asparagus & Crispy Beans With Mint & Parmesan

Recipe from Food 52 Genius Recipes (Allison Arevalo)

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

I was inspired by this recipe. Roasting cannelloni beans is pretty genius. They are crispy on the outside and creamy on the inside. The roasted beans are tossed with arugula, fresh mint, blanched asparagus and Parmesan shavings. The original recipe called for high quality anchovies, but though I like them, I already had salmon in the freezer. So I roasted and flaked it to top off the salad. We enjoyed it with some grapes and homemade Zucchini Parmesan Loaf (also thawed from the freezer) This was a delicious, healthful and easy to make dinner.

1 (15 ounce) can cannelloni beans, drained and rinsed

Kosher salt

8 ounces fresh asparagus

6 Tablespoons extra virgin olive oil (you could use less)

Freshly ground black pepper

4 ounces arugula

3 ounces shaved Grana Padang or Parmigiano-Reggiano cheese

1 cup chopped fresh mint

1 (1.6 ounce) can or jar of anchovies, drained, fillets rolled into little spirals OR 2 small salmon fillets

Flakey sea salt (I use Maldon.)

Heat the oven to 375F.  Place a clean dry towel on the counter.  Place the beans on the towel and allow them to dry while the oven is preheating.  It’s really important that the beans be completely dry before roasting.  Bring a pot of water to boil and add 1 Tablespoon salt to the boiling water.  Add the asparagus.  Blanch for 1 minute.  Drain and then quickly plunge the asparagus into ice water to cool.  Cut into bite sized pieces (about 2 inches.) Once the beans have dried, place them on a large rimmed baking sheet.  Drizzle with 3 Tablespoons oil and season with 1 1/2 teaspoons salt and a few grinds of black pepper.  Toss gently to fully coat.  Spread them out into an even layer.  If you’re using salmon fillets in this recipe, you can add the fillets to the baking sheet to cook along with the beans.  Roast the beans for 20 minutes, until browned and crisp.  Remove and cool to room temperature.  

In a large bowl, place the arugula, asparagus, cheese, mint, and beans.  Right before serving, slowly drizzle in about 3 Tablespoons olive oil and gently toss.  Spread the salad on a large platter and scatter around the anchovies or flaked cooked salmon.  Garnish with flaky sea salt. Serve.

Macadamia Nut or Brazil Nut Ricotta Cheese (Vegan)

Recipe from Dolly and Oatmeal 

Husband-Tested in Alice’s Kitchen

Makes about 1 cup 

I’ve made this “cheese” several times now.  It’s especially nice to use as a spread on toast with a thick slice of summer tomato (see above photo.)  It has a very subtle sweet flavor from the nuts.  My husband LOVES this.  This cheese can be used in any recipe calling for traditional ricotta cheese like lasagna, pizza or any pasta dish. I like the fact that as long as I have nuts in my fridge, I can easily whip this up instead of running to the grocery store.  

1 cup Macadamia nuts or Brazil nuts (Soak the nuts in water overnight to soften.)

1 1/2 Tablespoons Nutritional Yeast

2 teaspoons Apple Cider Vinegar

1 1/2 teaspoons Fresh Lemon Juice

2 teaspoons Mellow White Miso Paste

2 cloves peeled Garlic 

8-10 Tablespoons Water

1/4 teaspoon Sea Salt or Kosher Salt

Drain and rinse the soaked nuts.  Place them in a high speed blender.  Add the nutritional yeast, vinegar, lemon juice, miso, and garlic.  Blend on high, scraping down the sides of the blender.  Then add the water one Tablespoon at a time until you get the consistency you wish.  Season with the salt.  Store the ricotta cheese in an airtight container until ready to serve.

To make the delicious dish pictured (adapted from a recipe found at Eating Well, add about 1 Tablespoon pesto and 1-2 Tablespoons Parmesan cheese to the ricotta cheese and stir well.  Spiralize 1 to 2 zucchini or summer squash.  Toss the zucchini with a bit of olive oil.  Sprinkle with salt and pepper.  Place in little “nests” on a parchment lined baking sheet.  Dollop some of the ricotta cheese over the top of the nests.  Place the baking sheet under the broiler for about 5 minutes (watch carefully so they don’t burn) or until toasty brown.  

Optional for Serving: Vegan Parmesan Cheese and/or Pesto

Pictured above is an adaptation of No-Bake Summer Lasagna.  I used the Macadamia Nut Ricotta Cheese instead of dairy ricotta.  I also used whole-grain noodles instead of lasagna noodles.  Yum!

Pow Pasta

Recipe from Alice's Kitchen

Makes 2 very generous servings

I bought some Pow Pasta (Red Lentil Rotini) and decided to give it a try with bits and pieces of things that I had in my fridge/pantry.  The hubster and I ate the ENTIRE dish in one sitting.  The pasta by itself seemed a bit gummy, but with all the lovely additions, we didn't notice.  Here's how I put this yummy dinner together.  (The measurements are approximate.)

1 cup fresh mozzarella, cut into small cubes

½ cup shredded Parmesan cheese

1/3 cup Fennel Pistachio Pesto or regular pesto

2 cups baby greens

1/3 cup marinated artichokes, roughly chopped

¼ cup Spicy Pepitas

8 oz. box of Pow Pasta (red lentil rotini), cooked per package instructions

Put everything in a bowl and toss with the hot pasta.  The heat from the pasta will loosen the pesto and wilt the greens. 

Fennel-Pistachio Pesto

Makes about 2½ cups

Recipe from the Food Network Magazine

Husband-Tested in Alice’s Kitchen

I was delighted to find fennel in our recent CSA (community supported agriculture) box.  There was only one, not enough for a side dish.  Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes.  Luckily, I found this one that included this delicious vegetable.  I loved the idea of using golden raisins and capers as well.  Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.

Preheat the oven to 400F.  Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds.  Place on a rimmed baking sheet.  Drizzle and toss with olive oil.  Sprinkle with kosher salt and freshly ground pepper.  Roast until tender, about 20 minutes or more.  Let cool to room temperature.  Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt.  With the machine running, gradually add ½ cup olive oil.  Pesto can be stored in an air-tight container in the fridge up to a week.  It can also be frozen.

*To toast the pistachios:  Place the pistachios in a dry skillet over medium heat.  Toast for about 5 minutes stirring often so they don’t burn.  You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.

Slow-Cooker Vegetable Lasagna

Makes 8 servings

Recipe from Laura Walsh via Eating Well

Husband-Tested in Alice’s Kitchen

This is a meal you make when you’ve got a busy day ahead.  Just layer the ingredients in a slow cooker, turn it on, and 6 hours later, dinner is ready.  Serve this comfort food meatless lasagna with a crisp green salad.

Olive oil cooking spray

1 large red or yellow bell pepper, chopped

4 ounces cremini mushrooms, sliced or chopped (3-4 large)

2 cups packed baby spinach, coarsely chopped

1 (24 ounce) jar low-sodium red pasta sauce

1 (15 ounce) can no-sodium-added diced tomatoes, undrained

1 (15 ounce) carton part-skim ricotta cheese

¾ cup freshly grated Parmesan cheese, divided

8 ounces oven-ready whole-wheat lasagna noodles (about 9 total)

2 cups shredded part-skim mozzarella cheese

¼ cup chopped fresh basil (or 6 cubes Dorot Frozen Basil)

·      Coat a 6-quart slow cooker with olive oil cooking spray.

·      Combine bell pepper, mushrooms, and spinach in a medium bowl.

·      Combine pasta sauce, tomatoes, ricotta cheese, and ½ cup Parmesan cheese in a large bowl.

·      Spread 1 cup of the sauce mixture on the bottom of the slow cooker. 

·      Place 3 noodles over the sauce, breaking them as needed to fit in one layer. 

·      Spread another 1 cup sauce over the pasta noodles. 

·      Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. 

·      Sprinkle with ½ cup mozzarella cheese. 

·      Continue layering one-third of the vegetable mixture,1 cup sauce ½ cup mozzarella, and the remaining noodles. 

·      Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

·      Cover and cook on Low for 5 hours. 

·      Turn off and unplug the cooker.  Remove the lid.  Place a clean cloth towel over the slow cooker.  Place the lid back on the cooker over the towel.  (This will prevent condensation from building up on the underside of the lid during the 1 hour resting period.)

·      Let the lasagna stand, covered, for 1 hour.  (The resting period is important.  It will allow the lasagna to firm up a bit.  The lasagna will still be hot enough to serve.)

·      Serve topped with the remaining ¼ cup Parmesan and basil.

Nutritional Information:  According to my calculations, 1 of 8 servings = 397 calories; 4.2 grams fiber

Tip:  To save time, prep and mix the vegetables and store in the fridge overnight.  Mix all the sauce ingredients together and store in the fridge overnight.  Then in the morning, it will just be a matter of placing the layers in the slow-cooker and turning it on.

Green Spring Risotto

Serves 4-6

Recipe from Ina Garten

Alice Husband-Tested this recipe in Ellen’s Kitchen

While visiting my good buddy, Ellen, we made this delicious risotto.  It was absolutely delectable!  We prepped the ingredients before cooking it and then while I stirred, Ellen seared some scallops to go with.  What a lovely way to celebrate the best of spring.

1½ Tablespoons good olive oil


1½ Tablespoons unsalted butter


3 cups chopped leeks, white and light green parts (2 leeks)


1 cup chopped fennel


1½ cups Arborio rice


2/3 cup dry white wine


4 to 5 cups simmering chicken stock, preferably homemade


1 pound thin asparagus


10 ounces frozen peas, defrosted or 1½ cups shelled fresh peas


1 Tablespoon freshly grated lemon zest (2 lemons)

Kosher salt

Freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese 


½ cup freshly grated Parmesan, plus extra for serving


3 Tablespoons minced fresh chives, plus extra for serving (Optional)

Cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) Place the asparagus on a dry towel. Set the asparagus and the peas aside.

Whisk the lemon juice and mascarpone together in a small bowl. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks
and fennel and sauté for 5 to 7 minutes, until
tender.

Add the rice and stir for a minute to
coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has
been absorbed.

Add the chicken stock, 2
ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper.

Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.

Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.