6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried raisins or currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded




 

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Just before serving, toss watercress and lettuce with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress and lettuce mixture.

Beet Salad

One 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/2 cinnamon stick
2 whole cloves
10 coriander seeds
1 tablespoon honey
2 star fruit, ends trimmed and each sliced into 8 stars
1 tablespoon brown sugar

2 1/4 pounds carrots with tops
2 tablespoons Sherry vinegar
1 tablespoon packed dark brown sugar
1 teaspoon cumin seeds, toasted
6 tablespoons extra-virgin olive oil
1/2 pound Savoy cabbage, thinly sliced (about 6 cups)
 
Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.

Cut carrots crosswise into 2-inch pieces, then julienne with slicer. Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.

Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.

1 tablespoon olive oil
3/4 cup chopped leek (white and pale green parts only; about 1 medium)
1 teaspoon (scant) coriander seeds
1 1/4pounds yellow crookneck squash, coarsely chopped
1 (14-ounce) can vegetable broth
1/4 cup crème fraîche* or sour cream
1/2 teaspoon finely grated lemon peel

Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes.

 Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes.

Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.

Whisk crème fraîche and grated lemon peel in small bowl.

Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

1 avocados
1/4 cup carob powder (or cocoa or chocolate powder)
1/2 cup dates
 

You will need a knife, high speed blender or hand blender

Simply blend all ingredients until the mixture is smooth and creamy and no lumps.
Taste test before using. Add more avocado if you’d like it richer and/or creamier; add more dates for extra sweetness or add more carob for a stronger chocolate flavor.
Serve on its own or with ice-cream for the ultimate treat.

Helpful Hints


1. You are going to need some water (or soy, almond or cow’s milk) to blend the ingredients. I tried to blend it without water and the pudding didn't get very far, and it just made my blender cranky. So when making this recipe just add a bit of water to get the blender working, and add more as needed.

2. The best part about this pudding? It's so quick that you could make it in the morning and take it with you to work or school!

3. Lasts in the fridge for a few days!
 

1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh ginger
2 teaspoons curry powder
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed (2 cups)
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper

If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes.

Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes.

Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

Olive oil (for brushing)
1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 5-ounce package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
Cut sandwiches in half. Serve with spinach salad.

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar

Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

3 medium beets, trimmed
1 tsp grated orange peel
1/4 tablespoon Dijon mustard
1 tsp fennel seeds, crushed
1/9 cup balsamic vinegar
1/4 cup olive oil
1fennel bulb, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
3 large navel oranges
1/3 cups halved pitted Kalamata olives

Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.

Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)

Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.

Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
Fine sea salt
Freshly ground black pepper
 
Potatoes
2 cups coarse sea salt
2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
2 small shallots, thinly sliced
2 hard-boiled eggs, peeled, chopped
2 green onions, thinly sliced

For vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.

For potatoes:
Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

1 1/3 cups shredded four-cheese mix or pizza cheese
2 tablespoons Italian-style dry breadcrumbs
1/3 cup plus 2 tablespoons thinly sliced fresh basil

1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated Parmesan cheese

Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.

Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture.

Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

1 leek
1 sweet apple
2-3 potatoes
3 celery stalk
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
cooking oil
pepper
salted crackers (optional)
cilantro (optional)

Part 1 (15 min)
Chop the top of the leek off . Slice the leek and celery. Peel and slice the potatoes and apple. Measure out the milk and the chicken broth and make sure you have all the ingredients.

Part 2 (45 min)
Add about 2 teaspoons of oil in a pot. Turn the stove to high heat. Add the sliced leek and cook for about 3 min. Add the chicken broth and the rest of the vegetables. Add 1/2 teaspoon of salt and mix. Cover and let it simmer on low to medium heat for 20 min until the potatoes are soft. Turn off the heat, open the cover, and let the soup cool down to room temperature (takes about 15 min).

Part 3 (15 min)
With a soup ladle, transfer the contents of the soup into a blender. Cover and blend for 20 seconds. You may have to do this multiple times depending on the size of your blender. If that's the case, just transfer the blended mix into a different bowl and keep adding the soup content to blend. Add the blended soup back into the pot. Add the milk. Warm up the soup by turning the stove on medium heat and stir the soup for about 5 min.

Serve with pepper, salted crackers, and diced up cilantro (optional).

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

Using small sharp knife, cut peel and white pith from tangerines.

Working over medium bowl, cut between membranes to release segments.

Add olives to bowl.

Whisk oil and next 4 ingredients in another medium bowl to blend.

Add to tangerine mixture; toss to coat.

Season tangerine mixture with salt and pepper.

Divide lettuce among 4 plates.

Top lettuce with tangerine mixture.

Sprinkle salads with parsley.

Yield 10-12 servings
 
2 pounds assorted mushrooms
1/2 pound sunchokes
2 tablespoons olive oil
2 tablespoons butter or margarine
1 cup thinly sliced shallots
2 cloves garlic, minced or pressed
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
1/4 cup dry sherry
Salt and pepper

Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes.

Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.

Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.

Peel and coarsely chop sunchokes.

In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.

Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.

Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.

Spoon vegetables into a serving dish. Add salt and pepper to taste.

Makes 4 servings

3 ripe peaches or nectarines, pitted and chopped
1 cup blueberries
1 banana, preferably frozen
1 cup low fat or non-fat vanilla yogurt

Place ingredients in a blender and blend until smooth.

Thin with some calcium-fortified orange juice if desired

Preparation Time: 15 minutes
Makes 4 Servings
Cooking Time: 10 minutes

2 tablespoons olive oil
2 slices bacon, chopped
6 corn tortillas, cut into triangles
1 small yellow onion, coarsely chopped
1 poblano pepper, finely chopped
1 clove garlic, chopped
1 (12-ounce) can stewed tomatoes, drained and cut up; or 2 very ripe fresh tomatoes, chopped
1/2 teaspoon salt
4 eggs
1 cup grated Monterey jack or mild longhorn cheese
sour cream, for garnis

Preheat a heavy skillet, preferably cast-iron, on medium-high for 1 minute. Add the olive oil and bacon. Cook just until the bacon is limp. Remove it from the oil with a slotted spoon.

Add the tortilla triangles and cook for 1 to 2
minutes per side. Remove the tortillas and drain all but 1 tablespoon of the grease from the pan.

Add the onion and poblano pepper to the pan and cook for 3 minutes. Add the garlic and cook for 1 to 2 minutes more.

Over the vegetables in the pan, layer the corn tortillas, then the bacon bits, the tomatoes, then the 4 eggs broken individually, like fried eggs. Season with the salt.

Reduce heat and cook, covered, for 2 to 3 more minutes. Cover with the cheese and let stand until the cheese has melted. Serve with a dollop of sour cream, taking care to give each person an egg.


All the Trimmings

Arrange the avocado, grapefruit, and pomegranate seeds on a platter in a
pinwheel design. This not only looks good, but it allows people to take what they want. We love the drama of bringing the chilequiles to the table in the black skillet.

Serve the refried beans in a nice bowl. We usually open a can of refried beans and microwave them in the serving bowl. To spruce them up, add 1/4 cup of salsa. We love Pace mild Pan dulce, or Mexican bread pastries, which are usually beautifully colored, unworldly pinks, blues, and yellows, can be
purchased at any Mexican grocery store.

Warm and serve them on a big platter. We like to cut them in half so that people can taste the pink ones and the blue ones!

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb cabbage, cored and cut into 1 1/2-inch pieces
1 Cameo apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1
minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
 
Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

6 servings
8 oz. watercress
3 T. olive oil or vegetable oil
1 T. white wine vinegar
1/4 tsp. salt
Freshly-ground pepper
12 radishes, sliced

Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss. Spoon radish mixture over watercress.

Serving: 6

1 head of romanesco cauliflower
2 shallots, minced
1/3 cup of dry white wine
1 pound of fresh linguini
3 tablespoons of fresh basil, finely chopped
1/3 pound of fresh mozzarella cheese, grated
2 tablespoons of olive oil
Salt and pepper

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1 inch pieces.

Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot and stir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown.
Start making the pasta.

Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil.

Remove the sauce from the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Serves 4

1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
1/4 cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1 1/2 tablespoons sour cream
1/2 cup shredded sharp white Cheddar cheese
chopped fresh parsley for garnish

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute.

Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.

Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

Serves 4
1 tablespoon sesame seeds
1 tablespoon olive oil
1/2 pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.

Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.

Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

oil for frying
pinch of cumin seed
pinch of mustard seed
2 tsp minced ginger
3 cloves of garlic, chopped
one onion, thinly sliced
1/2 tsp ground turmeric
one medium cauliflower, cut into flowerlets
2 tsp red chili powder (or 3 chopped green chilis)
salt and pepper
chopped fresh cilantro (optional)

Heat the oil in a fry pan (about 2 to 3 tbsp) and add the mustard seed.

When the seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few minute until the onion turns golden.

Sprinkle ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat the vegetable.

Add the chili powder or chilis, salt and pepper to taste.

Cover the pan and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top when ready to serve.
 
This dish is best served with rice and a curry dish. You will not be disappointed

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste, try Jalapenos instead!), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice

Special equipment: a well-seasoned 14-inch flat-bottomed wok

Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces
 
Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).

Stir together soy sauce, chiles, and salt in a small bowl.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.

*Available at Asian markets.

**Available at kalustyans.com.

Cooks' notes: · Beans can be boiled, drained, and patted dry 3 hours ahead.

If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)

Makes 8 servings

1 red onion
1 pint of tomatoes
4 cups of alfalfa sprouts
3/4 pound of baby spinach

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes. Toss together remaining ingredients and serve with lemon juice.

Preparation time: 45 minutes
Serves 2

1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon margarine
1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
2 tablespoons jalapeno peppers -- finely chopped
1/2 pound lasagna noodles -- broken into bite-size pieces
2 tablespoons fresh parsley -- minced

In a heavy skillet cook the garlic and the shallot in the oil and the margarine over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.

To a kettle of boiling salted water add the lasagna gradually, stirring, and boil it, stirring, until it is tender.

Drain the pasta in a colander and rinse it briefly under hot water.

Add the pasta and the parsley to the skillet and toss the mixture well.

Serves 8

Watermelon ice
· 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
· 1/4 cup sugar
· 8 5-ounce disposable paper cups
· 8 ice pop sticks or wooden coffee stirrers

Lemon ice
· 1/2 cup water
· 1/4 cup sugar
· 1/2 cup fresh lemon juice
· 1/4 cup orange juice
· 1/4 teaspoon vanilla extract

Blueberry ice
· 2 cups fresh blueberries (from three 1/2-pint containers)
· 1 cup water
· 5 tablespoons sugar
· 1 teaspoon fresh lemon juice

For watermelon ice:
 Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible..

Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.

For lemon ice:
Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.

For blueberry ice:
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve

Serves 6

One 16-ounce package whole-wheat penne, or other pasta
2 tablespoons unsalted butter
1 onion, cut into slivers
1 small delicate squash, peeled, seeded, and cut into 1/2-inch dice
0.5 ounces of dried shiitake mushrooms, reconstituted with stems removed, cut into 1/4-inch-thick slices
1/4 cup dry sherry
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 ounces low-fat goat cheese, crumbled

Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.         

Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes.

Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Serves 6 about 3/4 cups
1 cup uncooked long-grain and wild rice mix
2 tablespoons sherry
3/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped shallots
4 cups chopped cremini mushrooms (about 1/2 pound)
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.
Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 2 minutes. Add mushrooms; sauté 4 minutes. Stir in rice mixture, parsley, and pepper.

Serves 6

2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup packed parsley leaves, washed well and spun dry
1 Vidalia onion— sliced
1 1/4 pounds wax beans, trimmed

In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet add onions and sauté until translucent. Add more oil if needed

Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

Serves 12
6 tablespoons (3/4 stick) butter, room temperature, divided
2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
2 cups whole milk
1 garlic clove, pressed
1 tablespoon kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream

Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.