Mixed Greens & Haricots Verts With Walnut Oil Vinaigrette

2 Tbs white-wine vinegar
1/3 cup walnut oil or extra-virgin olive oil
1/2 pound haricots verts (thin Fresh green beans), trimmed
1/2 pound baby lettuce, washed and spun dry
1/2 pound frisée (French or Italian curly endive), washed and spun dry
2 Tbs minced red onion

1) In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
2) In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
3) Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.

Review:  I loved the dressing with this, but the veggies aren't enough to make a main meal.  It would make a great side salad, however.

Pecan Bulgur Salad

1/3 cup medium or coarse bulgur
1 1/2 tsp salt
2 cups boiling-hot water
1/2 cup pecans
1 small tomato
1/4 English cucumber
2 Tbs fresh lemon juice
1 tsp honey
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp cayenne, or to taste
1/4 tsp freshly ground black pepper
3 Tbs olive oil
2 Tbs chopped fresh dill fronds
1 cup loosely packed salad greens such as frisée

1) In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
2) While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
3) In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.

Review:  This was ok.  I wasn't too fond of the cinnamon flavor, as I seem to only associate cinnamon with dessert. 

Radicchio & Haricot Vert Salad With Candied Walnuts

3/4 cup walnuts
1/4 cup (packed) dark brown sugar
2 tsp plus 1/4 cup walnut oil
3 1/2 Tbs seasoned rice vinegar, divided
1 garlic clove, pressed
1 head of Bibb lettuce, coarsely torn
1/2 large head of radicchio, thickly sliced
2 cups frozen haricots verts or small slender green beans, thawed

1) Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
2) Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper.
3) Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.

Review:  Wow.  The walnuts were so amazing, I actually picked off the excess "candy" from the foil and ate it, too!  This was the perfect balance of sweet and tangy.  So yummy!!!!!

Gnocchi With Roasted Cauliflower

1 small head cauliflower, cut into small florets
12 fresh sage leaves
3 Tbs olive oil
kosher salt and black pepper
1 pound gnocchi (fresh or frozen)
1/4 cup grated Parmesan

1) Heat oven to 400F.  On a rimmed baking sheet, toss the cauliflower, sage, oil, 1/2 tsp salt and 1/4 tsp pepper.  Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
2) Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions.  Divide the gnocchi among bowls.  Top with the cauliflower and Parmesan.

Review:  Mike complained about the cauliflower, but it didn't stop him from eating it!  The cauliflower browned fast and didn't take the 25 to 30 minutes the recipe called for.  I did about 17 minutes and pulled it out of the oven as it seemed to be burning.  I liked the dish, but it only made two servings. 

Curried Beans & Greens

1 cup adzuki beans, picked over and rinsed
1 Tbs olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced
2 lbs fresh kale or Swiss chard, stemmed and torn into large pieces
2 tsp curry powder
Salt and freshly ground black pepper to taste

1) Soak beans overnight in enough cold water to cover by at least 2 inches. Drain, rinse beans well and combine in large soup pot with 4 cups water. Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour.
2) Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add greens to skillet. Sprinkle with 2 tablespoons water. Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes. Remove from heat.
3) Drain beans and transfer to serving dish. Add curry powder and stir will. Reheat greens if necessary, then add to beans and toss to mix. Season with salt and pepper.

Review:  I'm always amazed at how bright green kale becomes when it's cooked!!  This was yummy.  Adzuki beans have a bit of a sweet flavor, which was nice.  I do believe I need a different curry powder, however, as it didn't add much flavor. 

Mexican Bean Bake

1/2 cup Bisquick
2 Tbs salsa
1 cup canned vegetarian refried beans
2 Tbs canned chopped green chilies, undrained
1/3 cup salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded lettuce
1/4 cup chopped tomato
2 Tbs sour cream

1) Heat oven to 375F.  Grease loaf dish, 9x5x3 inches.  Mix baking mix, 2 Tbs salsa, the beans and chilies.  Spread in loaf dish.  Top with 1/3 cup salsa and the cheese.
2) Bake uncovered 20 to 25 minutes or until set.  Let stand 5 minutes.  Cut into slices.  Top with lettuce, tomato and sour cream.

Review: I doubled the recipe, as it initially said it made 2 servings.  Therefore, I made it in an 8x8 pan instead of a loaf, to ensure even cooking.  Regardless of my efforts, it didn't quite "set."  It was also a bit dry.  A difference that may have affected it, was that I used "Carbquik," which is a low-carb version of Bisquick.  I did serve it up with plenty of sour cream, which made it yummy. 

Spaghetti Squash With Roasted Tomatoes & Ricotta

1 2-lb spaghetti squash, halved, seeds removed
2 pints cherry tomatoes
1 large red onion, cut into wedges
1 15oz can chickpeas, rinsed and drained
2 1/2 Tbs garlic oil, such as Garlic Gold
1 Tbs minced fresh thyme
1 Tbs minced fresh rosemary
1 cup nonfat ricotta cheese
4 Tbs grated Romano cheese, optional
1/2 tsp red pepper flakes

1) Set one oven rack to bottom position of oven and another several levels up. Preheat oven to 375°F. Coat baking sheet with cooking spray; fill 13x9-inch baking dish with 1 inch water.
2) Lay spaghetti squash cut-side down in water-filled baking dish. Scatter cherry tomatoes, onion wedges, and chickpeas on prepared baking sheet. Drizzle oil over tomato mixture, and sprinkle with thyme and rosemary. Season with salt and pepper, if desired, and toss mixture to coat with oil and seasonings.
3) Place spaghetti squash on lower oven rack and tomato mixture on top rack. Bake 1 hour. Turn off oven, and remove squash; leave tomato mixture inside oven.
4) Cool squash 15 minutes. Scrape spaghetti-like strands out of shell and into large bowl with fork. Divide among 6 bowls. Remove tomato mixture from oven; stir to combine, then spoon over spaghetti squash. Top each serving with ricotta cheese, and sprinkle with Romano cheese, if using, and red pepper flakes.

Review:  I did not roast my veggies for the full hour, as after 45 minutes, my chickpeas were dehydrated (crunchy!).  I don't think that was supposed to happen!  This was really delicious and fairly easy to make.  Well, there was one small snafu - Mike cut open the squash and feared the knife was never going to be removed from the squash!  There was a scary struggle, but he won the fight.  The knife was salvaged and the squash halved - next time we use a serrated knife!