Wine-Braised Lentils

Wine-Braised Lentils

Serves 4

3/4 cup French green (Le Puy) or black (Beluga) lentils, cleaned and rinsed
1 tablespoon plus 1 teaspoon olive oil, divided use
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 garlic cloves, 1 crushed, 1 halved
1 tablespoon tomato paste
1 1/2 cups dry red wine
1 teaspoon prepared Dijon-style mustard
Sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of spinach or other greens, such as Tuscan kale, leaves only, washed
1 tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread

Parboil lentils for 5 minutes and drain.

Heat 1 tablespoon oil in a 2- or 3-quart saucepan. Add diced onion, carrot and celery and cook over medium-high heat for several minutes, browning them a bit. Add crushed garlic, mash tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 1 1/2 cups water, the drained lentils, and 1 teaspoon salt. Simmer, covered, until lentils are tender, 30 to 40 minutes.

While lentils are cooking, blanch pearl onions in boiling water for 1 minute, then drain. Peel off
skins, then put them in a pan with the remaining 1 teaspoon olive oil and cook over medium heat, sliding them in the pan now and then, until tender and beginning to color, about 5 minutes. Add a splash of wine or water toward the end and deglaze pan. Season with salt and pepper.

Wilt spinach in a skillet in the water clinging to its leaves. Season with salt and pepper. (Tuscan kale will take about 7 minutes.) Stir cooked greens into the lentils, add 1 tablespoon of butter or walnut oil, taste again, and season to taste.

Toast bread and rub it with the halved garlic. Cut each piece in thirds and arrange them on the plates. Spoon lentils over the toast and garnish with onions.

From "Vegetarian Suppers From Deborah Madison's Kitchen" by Deborah Madison

Dried Porcini and Fresh Mushrooms over Toast

Adapted from Deborah Madison's Vegetarian Suppers

1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.

Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.

Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.

Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.

Roasted Vegetable Slides with White Bean Spread

White Bean Spread

1 can cannellini beans, rinsed and drained
Juice of 1/2 lemon
1 head garlic, roasted
Salt and pepper to taste

Using an immersion blender or food processor, combine ingredients until fairly smooth and thick. Add water as necessary to bring the mixture to a nice, spreadable consistency.

Roasted Vegetables

1 medium zucchini, sliced 1/4" thick
1 yellow summer squash, sliced 1/4" thick
1 bell pepper (preferably red or orange), cut in large chunks
1 red onion, sliced 1/4" thick
1/2 cup cherry tomatoes, halved
4 small portobello mushrooms, peeled and gills removed
4 slices roasted green chili, peel and seeds removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Combine olive oil and balsamic vinegar in a nonreactive pan. Lay vegetables on top of oil and vinegar; salt and pepper to taste. Marinate 2 hours, turning occasionally so all the vegetables have a chance to absorb marinade.

Arrange vegetables on a baking sheet, keeping similar items together. Roast in a 450 degree oven until desired degree of doneness, checking frequently, turning as necessary. Remove items as they reach the desired doneness, setting aside.

To assembly sandwiches:

Slice 4 buns and brush cut sides with olive oil. Broil until slightly toasted.

Spread white bean spread on the bottom half of each bun. Top with roasted vegetables and top half of bun.

Zucchini-Corn Filling

Vegetarian Times, May/June 2009

3 tablespoons vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
1 diced jalapeno (my addition)
2 medium zucchini, cut into 1/2-inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels (I used Trader Joe's roasted corn)
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional

Heat oil in skillet over medium-high heat. Add onion, garlic, and jalapeno, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

Nopalitos-Style Chayote Salad

Vegetarian Times, May/June 2009

2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
3 tablespoons olive oil
1-2 drops hot sauce, optional
2 chayote squash, diced (2 cups)
1 bunch radishes, sliced (1 cup)
6 green onions, thinly sliced
4 cups watercress or arugula

Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot auce, if using. Let stand 30 minutes at room temperature.

Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.

Combine chayotes, radishes, green onions, watercress, adn dressing in bowl. Toss well.

Oven-Baked Sopes

Vegetarian Times, May/June 2009

3 cups masa harina
1/4 cup Parmesan cheese (optional)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons vegetable oil
1 cup grated Monterey Jack cheese

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 teaspoons grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

Skillet Gnocchi with Chard and White Beans

Skillet Gnocchi with Chard & White Beans

Makes 6 servings

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• ½ cup water
• 6 cups chopped chard leaves (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• ¼ teaspoon freshly ground pepper
• ½ cup shredded part-skim mozzarella cheese
• ¼ cup finely shredded Parmesan cheese

Instructions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.