ingredients

shop kitchen ▾ * 2 lemons, halved * 36 baby artichokes (3 pounds) * 1/4 cup extra-virgin olive oil * 6 garlic cloves, quartered lengthwise * 2 carrots, thinly sliced on the bias * 1 medium onion, thinly sliced * 1 tablespoon thyme leaves * 2 bay leaves * 1 teaspoon black peppercorns * 1 teaspoon coriander seeds * 3/4 cup dry white wine * 1/2 teaspoon salt * Fresh Tomato Coulis, for serving complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions 1.
Squeeze the lemons into a bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Using a sharp paring knife, slice off all but 1 inch of the remaining leaves. Peel and trim the stems. Halve the artichokes, scrape out the hairy choke and drop them into the lemon water.
2.
In a large, nonreactive skillet, heat the olive oil. Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes.
3.
Drain the artichokes and add them to the skillet. Cook until the onion is translucent, about 2 minutes longer. Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes. Discard the bay leaves. Spoon the artichokes and their juices onto plates. Drizzle with the Fresh Tomato Coulis and serve.
MAKE AHEAD:
1.
The cooked baby artichokes can be refrigerated for up to 2 days. Gently reheat before serving.

ingredients

shop kitchen ▾ * 1 1/2 pounds turnips (2 large), peeled and cut into 1/2-inch cubes (5 cups) * 2 ounces reduced-fat cream cheese (Neufchatel), softened * 1/4 teaspoon garlic powder * 1/4 teaspoon black pepper * 1/8 teaspoon kosher salt * Fresh chives complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions 1.
Bring a large saucepan or pot of water to boiling; add cubed turnips. Return to boiling; reduce heat. Simmer, covered, about 25 minutes or until turnips are very tender. Drain well; return to the hot saucepan.
2.
Using a potato masher, mash turnips until nearly smooth. Add cream cheese; mash until combined.
3.
Stir in garlic powder, pepper, and kosher salt. Serve warm. Top with chives.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 76, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 10, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 3, vit. A (IU)152.58, vit. C (mg) 29.37, Thiamin (mg) 0.06, Riboflavin (mg) 0.06, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.13, Folate (µg) 23.54, Cobalamin (Vit. B12) (µg) 0.04, sodium (mg) 201, Potassium (mg)291, calcium (mg) 59, iron (mg) 0.47, Vegetables () 2, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients

shop kitchen ▾ * 4 ounces dried wide (pad thai) rice noodles * 2 tablespoons soy sauce * 2 tablespoons unsulphured molasses * 1 tablespoon rice vinegar * 1 tablespoon ketchup * 1 tablespoon minced fresh ginger * 1/2 teaspoon kosher salt * 1/8 teaspoon cayenne * 2 tablespoons vegetable oil * 1 tablespoon minced garlic * 8 ounces extra-firm tofu, drained thoroughly and sliced into 1/2- inch cubes (to yield 1 1/2 cups) * 1 1/2 cups cups bean sprouts * 2 scallions, trimmed and sliced diagonally into 1-inch lengths * 2 tablespoons crushed unsalted roasted peanuts * 3 tablespoons chopped fresh cilantro * 1 lime, cut into wedges for serving complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions Soak the dried rice noodles
1.
Submerge wide (pad thai) rice noodles in a bowl of very warm (110 degrees F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).
2.
Meanwhile, prep the rest of the ingredients.
3.
In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt, and cayenne.
4.
Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy-saucemolasses mixture. When the mixture is bubbling, add the tofu. Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 tablespoons of water. Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
5.
Push the noodles to one side of the skillet and add the remaining 1 tablespoon of oil. Crack the egg into the oil. Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds. Fold the noodles back over the egg, add the peanuts, and stirfry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro, and serve immediately with the lime wedges on the side.

ingredients

shop kitchen ▾ * 1 cup coarse-ground yellow cornmeal * 1/4 teaspoon salt * 1/2 cup crumbled queso fresco or feta cheese * 1 tablespoon snipped fresh oregano * 2 tablespoons olive oil * 1 medium zucchini, cut lengthwise in 1/2-inch slices * 1 medium summer squash, cut lengthwise in 1/2-inch slices * Salt and ground black pepper * 1 pound tomatillos, husks removed and rinsed * 1 medium poblano pepper* * 1 small red onion, cut in 1/2-inch slices * 1 - 2 teaspoons honey * Chopped fresh cilantro * Lime wedges complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions 1.
In a medium saucepan bring 3 1/2 cups water to boiling. Slowly add cornmeal to boiling water, whisking constantly. Cook and stir until mixture returns to boiling. Add salt. Reduce heat to medium-low. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil. Stir in queso fresco and oregano. Pour the polenta into a greased 9-inch pie plate, spreading into an even layer. Let stand, uncovered, for 30 minutes. Cover and chill at least 1 hour or until firm. Cut in 8 wedges. Brush wedges with 1 tablespoon of the olive oil; set aside.
2.
Brush the zucchini and summer squash, with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper; set aside.
3.
For a gas or charcoal grill, place the whole tomatillos, poblano, and onion slices on a grill rack directly over medium heat. Cover and grill 8 to 10 minutes or until softened and lightly charred. Wrap the poblano in foil and let stand 15 minutes.
4.
Liberally grease grill racks with oil. Place polenta wedges, zucchini and summer squash directly on the grill racks over medium heat. Cover and grill about 10 minutes or until polenta easily releases from the grill rack, turn. Remove zucchini and summer squash, set aside. Grill polenta 5 to 8 minutes more, or until polenta wedges easily releases from grill racks. Remove from heat. When cool enough to handle, cut zucchini and summer squash in 1-inch slices.
5.
For Tomatillo slather, stem, seed and peel off skin of poblano and cut up. In a food processor or blender combine tomatillos, poblano, onion, and honey. Cover and process or blend until nearly smooth. Season to taste with salt and pepper.
6.
Serve polenta wedges topped with zucchini, summer squash, and Tomatillo Slather. Sprinkle with cilantro and serve with lime wedges.
Tip
* *
Because hot chile poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Note
* You have to let the polenta wedges release itself from the greased grill racks, it should like about 10 minutes. Trying to flip it too early will cause the wedges to fall apart. Once it has released itself, it is ready to be flipped.

ingredients

shop kitchen ▾ * 1 large onion, chopped (1 cup) * 6 cloves garlic, finely chopped * 1 can Progresso® black beans, drained, rinsed and mashed (15 ounces) * 1 teaspoon finely chopped chipotle chilies in adobo sauce, drained * 4 fat-free flour tortillas (6 to 8 inches in diameter) * 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces) * 1 large tomato, chopped (1 cup) complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions 1.
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2.
Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
3.
Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter orplate.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 250, Fat, total (g) 3, chol. (mg) 5, sat. fat (g) 1, carb. (g) 49, fiber (g) 9, pro. (g) 16, vit. A (IU) 486, vit. C (mg) 6, sodium (mg) 610, calcium (mg) 222, iron (mg) 4, Vegetables () 1, Starch () 3, Percent Daily Values are based on a 2,000 calorie diet