Category Eggs, Pasta, Beans, Tofu

Crispy Bean Cakes

2 (15-ounce) cans pinto* beans, drained 3 tablespoons cornstarch 1 teaspoon dried dill ¾ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon harissa**, plus more for serving 1 lemon 1 egg…

Vegetarian Meatballs

1/2 cup uncooked white quinoa 1 cup water 1-1/2 teaspoons kosher salt, divided 4 cups riced cauliflower (12-ounce package) 1/2 cup olive oil, divided 8 ounces sliced fresh shiitake mushrooms (about 4 cups) 1 medium shallot, finely chopped (about 1/4…

Pumpkin Sage Gnocchi

1.5 to 2 (17.5-oz.) packages gnocchi 2 tablespoons extra-virgin olive oil* 2 cloves garlic, minced 1 tablespoon tomato paste 1-1/2 cups chicken or vegetable broth 3/4 cup pumpkin puree 1 1/2 teaspoons dried rubbed sage 2 tablespoons heavy cream (optional)…

Zucchini Spinach Quiche

2 tablespoons butter* 1 medium zucchini, peeled, sliced and quartered 3 cups fresh spinach, chopped handful of dried mushrooms 1/4 cup sun-dried tomatoes, chopped* 2 large eggs 1/2 cup milk 1/4 teaspoon dried sage 1/4 teaspoon dried thyme 2 teaspoons…

Deep Dish Pizza

This recipe makes two 9-inch pizzas. CRUST 3-1/4 cups all-purpose flour 1/2 cup yellow cornmeal 1-1/4 teaspoons salt 1 Tablespoon granulated sugar 2-1/4 teaspoons instant yeast (1 standard packet) 1-1/4 cups slightly warm water 1/2 cup unsalted butter, divided (1/4…

Thai Noodles

1 lb. rice vermicelli or linguine noodles 1 carrot, julienned 1 cucumber, julienned Peanut Sauce 1/2 cup peanut butter 2 tablespoons low sodium soy sauce 1 tablespoon rice vinegar 2 tablespoons brown sugar 1 garlic clove, grated 1 tablespoon ginger…

Family Recipes