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2 cups almond milk (or other non-dairy milk)
2 cups medium shell macaroni
Sea salt and freshly ground pepper
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded or grated Parmesan cheese
2 teaspoons Dijon mustard
Hungarian paprika

Preparation:

Spray 11″x7″ baking dish with nonstick oil.
Cook macaroni in salted boiling water for 6 minutes.
Drain macaroni and set aside.
Heat milk in large saucepan.
Add the cooked macaroni shells and cauliflower florets.
Season well with salt and pepper.
Cook for 3-5 minutes, until cauliflower and macaroni are tender and sauce is thickened.
Add butter, cheddar and mozzarella cheeses and mustard.
Stir and cook over low heat until cheese has melted.

Preheat broiler:

Pour macaroni mixture into prepared baking dish.
Top with Parmesan cheese and paprika (can add more cheddar cheese, if desired).
Place casserole in the upper third of over to brown (watch carefully).
Remove from oven.
Ready to dig in…

Serves 4 – 6
Note: To make this a vegan dish, use plant-based butter and non-dairy cheeses.

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Nonstick cooking spray
1 large unpeeled eggplant
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
3/4 cups marinara sauce, store-bought or homemade
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese

Preheat oven to 400°

Line baking sheet with parchment paper.
Spray with nonstick cooking spray.
Cut off and discard both ends of the eggplant.
Slice eggplant into 1/2 inch thick rounds.
Arrange slices in a single layer on baking sheet.
Brush tops of slices with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes, or until eggplant is soft and golden brown.
Remove from oven.
Top each slice with approximately 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese.
Sprinkle slices with the Parmesan cheese.
Bake for 5 – 10 minutes, or until the cheese is hot and bubbly.

Note: Substitute the cheeses for non-dairy ones to make this vegan.
Inspired by a recipe from Joy Bauer, MS, RDN

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1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)

In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Reduce heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.

Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe

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1 large butternut squash (approximately 3 lbs.)
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, cut into pieces*
Fresh sage or oregano leaves, about 6 sage leaves or oregano leaves from 2 stems (can substitute with 1 teaspoon dry herbs)
2 garlic cloves, crushed
1 Tablespoon fresh lemon juice
Salt and pepper to taste

Cut neck off from squash.
Peel squash.
Resting squash on its base, may have to slice 1/2 inch off bottom, cut squash lengthwise in half, creating two steaks.
Heat oil in large heavy skillet (cast iron is great) over medium heat.
Cook squash steaks, turning every 3 minutes, until browned on both sides and fork-tender, approximately 15 minutes.
Add butter, herbs and garlic, tilting pan to pool the butter on one side.
Use large spoon to continually baste steaks with butter.
Baste until butter is no longer bubbling, approximately 1 minute.
Remove from heat.
Stir in lemon juice; season with salt and pepper.

Serves 2
*Note: can substitute with non-dairy butter
Inspired by a recipe from Bon Appetit

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4 Japanese Eggplants, cut in half lengthwise
1/4 cup good quality olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 – 1 cup marinara sauce
1 cup crumbled feta cheese
1/2 cup tortilla chips, finely crushed
1/4 cup grated Parmesan cheese
1 pinch crushed red pepper flakes
Torn fresh basil leaves, garnish

Preheat oven to 400°

On a rimmed baking sheet fitted with parchment paper, place the halved eggplants cut side up.
Rub them with 2 tablespoons olive oil; season with salt and pepper.
Roast them for approximately 15 minutes, or until tender.
Remove eggplants from the oven.
Divide marinara sauce evenly over each eggplant half.
Sprinkle with feta cheese.
In a small bowl, mix together crushed tortilla chips, Parmesan cheese, red pepper flakes, and remaining 2 tablespoons olive oil.
Top eggplant halves with the crumb mixture.
Return to oven and bake for approximately 12-15 minutes, until brown and bubbly.
Garnish with basil leaves.

Serves 2-4

For Vegans, substitute the cheese for non-dairy cheese

Inspired by a recipe from Giada De Laurentiis

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1/2 cup non-dairy butter, softened
1/2 cup sugar (plus more for topping)
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree
1 1/2  cups unbleached all-purpose flour
1/2 Tablespoon cornstarch or potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg, grate fresh, if available
3/4 teaspoon ground cinnamon
1 Tablespoon unsweetened almond milk (or other non-dairy milk)

Preheat oven to 350°

Add softened butter to food processor; blend until smooth.
Add sugar, brown sugar and vanilla and blend until fully incorporated.
Add pumpkin and mix.
Sift dry ingredients into a mixing bowl.
Add to pumpkin mixture.
Mix until incorporated, being careful not to over mix.
Add almond milk and mix until a soft dough is formed.
Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight).
Scoop out heaping 1 Tbsp amounts of dough and roll into balls.
Place on a baking sheet, fitted with parchment paper, 2 inches apart to allow for spreading.
Dip a glass into sugar and then gently smash the cookie ball down into a disc.
Bake on the center rack for 10-12 minutes or until slightly golden brown.
Let rest on pan for a few minutes.
Then transfer to a cooling rack to cool completely.

Makes 22 cookies

Inspired by the Minimalist Baker

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1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. balsamic vinegar

Preheat oven to 350°F

Toss tomatoes, garlic, rosemary, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes.
Let cool slightly.
Remove garlic cloves from baking dish, mash slightly, then return to dish.
Add vinegar and toss to coat.

Serves 6

Serving suggestions: use as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs, etc.

Inspired by epicurious.com

Photo credit: Chelsea Craig

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3 or 4 scallions, or 1 or 2 shallots
1 cucumber peeled and seeded
16 oz. can beets, whole, sliced, or julienned or 3 cups roasted beets (3-4 beets)
1 jar bottled beet borscht
1 cup vegetable broth
1 Tablespoon red wine vinegar or fresh lemon juice
Salt and pepper to taste

With an electric blender or food processor, first chop the scallions.
Add the rest of the solid ingredients with just enough of the liquids to blend (do not pureé).
Mix beet borsht through vinegar or lemon juice in a large bowl or 5 quart saucepan.
Add vegetable mixture.
Season to taste with salt and pepper.
Chill several hours.

Serves 4

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10-12 medium lemons
2 cups sugar
4 cups cold-brewed tea

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring  once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.
So refreshing!

Serves 6

Note: Left over fresh lemon juice can be reserved for another use.