Tomato Vegetable Casserole

1 medium potato, peeled and cut into 1/2-inch pieces

1 medium sweet potato, peeled and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces

4 tablespoons olive oil

1 3/4 teaspoons freshly ground black pepper

1 1/2 teaspoon salt

1/2 red onion, thinly sliced into rings

1 large zucchini, cut crosswise into 1/4-inch-thick slices

1/2 cup freshly grated parmesan cheese

2 tablespoons Italian bread crumbs

sprigs of fresh basil, for garnish

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1. Preheat the oven to 450 degrees. In a 13 x 9 x 2-inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, 3/4 teaspoon of pepper, and 1/2 teaspoon of salt. Arrange the onion evenly on top with the zucchini. Drizzle with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper.

2. In a small bowl, stir the parmesan and bread crumbs to blend and sprinkle over the vegetables. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes. Garnish with fresh basil sprigs and serve.

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everyday italian by giada de laurentiis

Simple Salad

On Monday night, I had dinner with my dear friend Jenna. We had not seen each other in at least seven years. I got to visit with her sweet family, meet her amazing girls, enjoy Georgia's spring weather on her porch, and enjoy a fabulous meal. Jenna made a vegetable lasagna. No noodles - lightly fried zucchini instead. It was amazing. I had it for lunch today. Still amazing.
I brought this salad. It has 6 ingredients. So simple and delicious. I made it again last night to share with my husband. He loved it, too!

2 bunches arugula or mache and mixed greens. 1/4 cup extra virgin olive oil. 1/2 large lemon or 1 small lemon, juiced. salt and pepper, to taste. block of parmesan cheese

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Mix the olive oil, lemon juice, salt and pepper to create a vinegarette. Gently toss in a salad bowl with the arugula or mache. Use a vegetable peeler to shave thin pieces of parmesan over the top.

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Tyler Florence. foodnetwork.com

Baked Potato and Greens Soup

Potato Soup:

6-8 baking potatoes, baked and cooled

2 tablespoons olive oil

1 large yellow onion, sliced into short strips

3 cloves garlic, minced

1/2 teaspoon fennel seeds, crushed

1 teaspoon dried thyme

1/2 teaspoon dried sage

1 teaspoon salt

plenty of fresh ground black pepper

1/4 cup dry white wine

4 cups vegetable broth

4 cups kale, torn into bite-size pizza

Potato Wedges for Garnish:

2 heaping tablespoons coarse cornmeal or panko

1/4 teaspoon dried thyme

1/2 teaspoon paprika

generous pinch of salt

2 cloves garlic, minced

olive oil in a spray bottle

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1. Once your potatoes are baked and cool enough to handle, preheat a soup pot and saute the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.

2. White the onions cook, prep the potatoes - slice the baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4 inch chunks.

3. Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for two more minutes, then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil.

4. Mix in the kale. Cover and cook for 15 or 20 more minutes.

5. Slice the reserved potato wedges in half lengthwise so you have six pieces. Preheat a heavy-bottomed skillet over medium-high heat. Combine all the ingredients for the wedges (except for the oil) on a plate. Wet the potato wedges with a little bit of water and dredge the two cut sides in the panko mixture.

6. Lightly coat the skillet with oil. Cook the potatoes on each cut side for about four minutes, or until golden and crispy. Spray with oil as you alternate cooking sides.

7. The soup should be done by this point. As an option, mash half of the potatoes with a potato masher. Ladle into bowls and top with a potato wedge crouton.

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recipe adapted from Veganomicon

Orzo Pilaf

12-16 ounces orzo

4 tablespoons olive oil

1 large red onion, chopped

3-5 garlic cloves, minced

1 head broccoli, small top pieces

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can diced fire roasted tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

2 (15 oz) cans chickpeas, drained and rinsed

4 tablespoons fresh parsley, minced

salt and pepper to taste

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1. In a large pot of boilings salted water, cook the orzo over high heat, stirring occasionally, according to package directions. Drain and set aside.

2. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to soften. Add the broccoli and cook, stirring. Add the tomatoes, oregano, basil, salt, and pepper and simmer for 1 minute.

3. Stir in the chickpeas, parsley, and cooked orzo and cook until heated through, about 5 minutes. Serve hot.

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recipe adapted from vegan on the cheap

Radicchio Pizza

1 large head radicchio

olive oil

sea salt and pepper, to taste

1 fresh whole grain pizza crust

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1. Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, and pepper. This recipe also called for a few dashes of white truffle oil, but I couldn't find it at Publix or Trader Joe's. The pizza tasted great without it, but I'd give the truffle oil a try if you can find it!

2. Preheat the oven to 415 degrees. Toast the pizza crust in the oven for seven minutes or until it is heated through and slightly golden but not crunchy. Remove from oven and scatter the dressed radicchio over the pizza crust and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt. Serve immediately.

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Recipe from The Kind Diet by Alicia Silverstone

Asparagus Whole-Wheat Pasta

1 pound fresh, organic asparagus, trimmed and cut into bite-size pieces

8 ounces whole-wheat penne

16 cherry tomatoes, halved and roasted (375 degrees for 30 minutes)

1 cup fresh basil, chopped

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra virgin olive oil

1/4 cup crumbled feta

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1. Boil asparagus until tender, 3-5 minutes.

2. Remove asparagus from water with a slotted spoon. Add pasta to boiling water and cook according to package directions.

3. Drain pasta and add to a bowl with all remaining ingredients except cheese. Stir to combine. Top with feta. Salt to taste.

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Recipe adapted from Self Magazine April 2011

387 calories, 13 grams fat, 12 grams fiber, 17 grams protein, 58 grams carbs

Portabella Tacos and Mexican Rice

My husband and I first tried this recipe while vacationing at the beach. The original recipe calls for halibut (that's what Andrew eats), but I replace my tacos with portabella mushrooms. We think both versions are delicious. So, if you are a fish eater... use halibut and if you prefer veggies, use the mushrooms! You can't go wrong!!

3 tablespoons olive oil

3 tablespoons fresh lime juice, divided

1 teaspoon ancho chile powder

1 teaspoon salt, divided

3/4 teaspoon black pepper, divided

2 portabella mushrooms caps, cut into strips

1/2 English cucumber, sliced very thin

1/2 small red onion, cut into thin strips

2 tablespoons fresh orange juice

1 teaspoon sugar

6-8 flour tortillas

1 teaspoon seeded, finely minced serrano chile

1 cup salsa

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1. Combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss with mushrooms in a glass dish; chill for 30 minutes.

2. Meanwhile, for relish, stir together cucumber, red onion, orange juice, 2 tablespoons lime juice, sugar, and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

3. Prepare skillet. Coat with olive oil and heat to medium-high. Saute mushrooms for 8-10 minutes.

4. Add serrano chile to relish; spoon 2 tablespoons of relish into each tortilla. Add strips of mushrooms to each taco and top with 2 tablespoons of salsa. Fold tortillas in half and serve.

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I always serve these tacos with this mexican rice recipe:

2 to 3 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 cups long-grain white rice; 1 teaspoon achiote powder; 1 bay leaf; 2 cups canned crushed tomatoes; 2.5 cups low-sodium vegetable broth

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1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,

2. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve.

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recipe adapted from Health Magazine, April 2010/image from Martha Stewart

recipe and image from foodnetwork.com