Smoky Banana-Chocolate Penne with Corn, Fruit, and Cherry Tomatoes

    Serves 5

    1½ medium-size bananas

    6 ounces penne pasta

    ½ dried chipotle chile, soaked in hot water 10 minutes, or ½ chile from 4-ounce can chipotle peppers in adobo sauce

    1 tablespoon olive oil, divided

    2 cloves garlic, minced (about 2 teaspoons)

    ½ 2-ounce log goat cheese, plus more for crumbling and sprinkling, if desired

    6 tablespoons reduced-fat unsweetened coconut milk

    8 teaspoons water

    6 tablespoons vegan semisweet chocolate chips

    8 teaspoons maple syrup

    8 teaspoons chopped cilantro

    ⅜ teaspoon vanilla extract

    1 cup halved cherry tomatoes

    1½ cups strawberries, stemmed and quartered

    1 cup fresh or frozen corn kernels

    1½ kiwis, peeled, halved crosswise and sliced

    1 mango, peeled and cut into 1-inch pieces

    Salt and pepper, to taste

    2 tablespoons dried unsweetened coconut

1. Preheat oven to 350° F.  Bake whole unopened bananas 15 minutes, or until black and soft.  Cut tips and squeeze flesh into bowl of food processor.
2. Cook pasta according to package directions.
3. Meanwhile, remove seeds from chipotle chile and finely chop.  Heat ½ tablespoon oil in skillet over medium-low heat.  Add chile and garlic, and sauté 1 minute or until fragrant.  Stir in goat cheese, coconut milk, and water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.  Stir in chocolate chips and simmer 2 minutes more, then remove from heat and add syrup, cilantro, vanilla, and remaining oil.  Purée sauce with bananas until smooth.
4. Drain pasta, and return to pot.  Add tomatoes, strawberries, corn, kiwis, chocolate-cheese sauce, and mango.  Season to taste with salt and pepper, and transfer to warm serving bowl.  Sprinkle with coconut and extra goat cheese crumbles, and serve.

Raspberry-Cornmeal-Banana-Carrot S’mores

    Serves 6

    ¼ cup fresh raspberries

    ½ teaspoon sugar

    6 tablespoons all-purpose flour

    1 tablespoon yellow cornmeal

    ¼ teaspoon dry mustard powder

    3 low-fat graham crackers, crumbled

    ⅛ teaspoon salt

    ⅛ teaspoon baking powder

    1 carrot, grated (about ½ cup)

    2 small green onions (white and pale green parts), thinly sliced

    ½ 4-ounce bar milk chocolate, broken into ½-inch pieces

    ½ cup grated sharp Cheddar cheese (about 1½ ounces)

    1 egg, lightly beaten

    ¼ cup low-fat milk

    ½ banana, thinly sliced on an angle

    6 tablespoons marshmallow fluff

1. Preheat broiler.  Toss berries with sugar in bowl, and let stand 10 minutes.
2. Combine flour, cornmeal, mustard, graham cracker, salt, and baking powder in medium bowl.  Add carrots, green onions, chocolate, cheese, egg, and milk, and mix well.
3. Heat large nonstick skillet over medium heat.  Scoop tablespoonfuls of batter into pan, then spread flat with back of spoon to about 3-inch diameter.  Cook 1¼ to 1½ minutes per side.  Transfer to baking sheet.
4. Set 1 or 2 banana slices over half of the cakes.  Top remaining cakes with raspberries.
5. Spread ½ tablespoon marshmallow fluff over each s’more.  Place 6 to 8 inches under broiler, and broil ¾ to 1 minute, or until fluff is toasty and browned.  Serve immediately.

Amber’s Spicy Tarragon Sweet Potato, Peach, and Red Lentil Stew with Crumbled Roquefort

    Serves 6

    ½ tablespoon vegetable oil

    1¼ tablespoons flaxseed oil

    ¾ tablespoon balsamic vinegar

    ½ yellow onion, diced

    4 cloves garlic, finely chopped (about 4 teaspoons)

    1 canned chipotle chile, drained

    2 slices Yves Canadian Veggie bacon, diced

    2 tablespoons dry white wine

    1¾ cups low-sodium vegetable broth

    1½ cups water

    2 medium-size peaches, peeled and cut into thin slices

    ½ cup red lentils

    1 medium-size sweet potato, peeled and cubed (1½ cups)

    1 tablespoon finely chopped fresh tarragon

    ¼ teaspoon cinnamon

    Salt and pepper to taste

    2 small corn tortillas, cut into thin strips

    2 tablespoons crumbled Roquefort or other blue cheese (about ½ ounce)

    4 tablespoons vegan sour cream

    1 green onion, chopped

    Cilantro, for garnish

1. Heat oils and vinegar in large stockpot over medium-high heat.  Sauté onion and garlic 5 to 7 minutes or until onions are translucent.  Be careful not to burn garlic.
2. Add chopped chipotle chiles, veggie bacon, and wine, and sauté 1 minute more.
3. Add broth, water, peaches, lentils, and sweet potatoes; cook 20 minutes, or until lentils fall apart.  Stir in tarragon and cinnamon; add salt and pepper to taste.
4. Cook tortilla strips in small skillet over high heat 3 to 5 minutes, or until crispy.  Set aside.
5. Ladle stew into bowls, and top each serving with ⅔ tablespoon sour cream, ⅓ tablespoon cheese, green onions, and tortilla strips.  Garnish with cilantro, and serve.

Tortellini Pineapple-Veggie-Aloe Fest

Serves 3

½ 8-ounce package refrigerated prepared cheese tortellini

2 tablespoons olive oil

2 green onions, white and light green parts chopped (¼ cup)

2 large cloves garlic, minced (2 teaspoons)

1 carrot, chopped (½ cup)

3 button mushrooms sliced (about 9 tablespoons)

¼ cup pineapple juice

½ 7-ounce bag baby spinach

2 to 4 tablespoons aloe vera juice

1 tablespoon unsweetened cranberry juice

2 tablespoons white wine

½ tablespoon agave nectar or honey, optional

½ pint cherry or grape tomatoes, halved

½ 15-ounce can cannellini beans, rinsed and drained

⅛ teaspoon Italian seasoning

Lime wedges, for garnish

2 tablespoons grated Pecorino Romano cheese, optional

1. Cook tortellini according to package directions. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté 2 minutes. Add carrot and mushrooms, and cook 3 minutes more. Stir in pineapple juice, spinach, aloe vera juice, cranberry juice, wine, and agave nectar or honey (if using), and cook 2 to 3 minutes, or until spinach wilts.
3. Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through. Fold in tortellini. Divide among serving plates, and top with lime wedges and grated Pecorino Romano cheese (if using).

Peanut Butter-Chicken Hummus-Yakitori Rice Bowl

Serves 6

1 (3.5-ounce) bag boil-in-bag basmati rice

1½ tablespoons creamy peanut butter

1½ tablespoons fresh lemon juice

2 tablespoons lower-sodium soy sauce

2½ teaspoons olive oil

2 tablespoons mirin (sweet rice wine)

¼ teaspoon ground cumin

1½ tablespoons sugar

¼ teaspoon black pepper

½ tablespoon rice vinegar

¼ teaspoon kosher salt

1 tablespoon fat-free, lower-sodium chicken broth

½ (15½-ounce) can chickpeas, rinsed and drained

1 garlic clove, minced

3½ tablespoons water

1½ tablespoons peanut oil, divided

½ pound skinless, boneless chicken thighs

4 ounces snow peas, halved lengthwise diagonally

½ bunch green onions, cut into 1-inch pieces

½ English cucumber, cut into 24 ¼-inch-thick slices

1. Cook rice according to package directions, omitting rice and fat.
2. Combine peanut butter and next 12 ingredients (through garlic) in a small saucepan;bring to a boil. Reduce heat; simmer 3 minutes. Transfer to food processor; with food processor running, slowly drizzle in water. Process until smooth.
3. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon peanut oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
4. Return pan to medium-high heat; add remaining peanut oil to pan. Add snow peas and onions; sauté 2 minutes. Add hummus mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken thoroughly heated, stirring frequently. Divide rice evenly among 6 shallow bowls; top each serving evenly with chicken mixture. Finish with 4 cucumber slices atop each bowl.

Blueberry-Zucchini Pancakes Vichysoisses

Serves 6

3 tablespoons unsalted butter, melted, divided, plus additional melted butter

¾ pound large leeks (white and pale green parts only), thinly sliced (about 1¼ cups)

8 garlic cloves, chopped

¾ pound Yukon gold potatoes, peeled, cut into 2-inch pieces

½ pound zucchini, cut into 1-inch rounds

2¼ cups canned low-salt chicken broth

1 cup whole milk

1 cup half and half

1 large egg

Pepper

18 tablespoons cake flour

1 cup all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½-pint basket blueberries

Maple syrup

Chopped fresh chives

1. Melt 1½ tablespoons butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
2. Working in batched, puree mixture in blender. Transfer mixture to large bowl. Mix in milk, half and half, and egg. Season to taste with pepper.
3. Separately, whisk cake flour, all purpose flour, sugar, baking powder, and salt in large bowl. Gradually whisk potato-leek mixture into dry ingredients. Mix in remaining 1½ tablespoons melted butter.
4. Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by ¼ cupfuls onto griddle. Sprinkle each pancake with ½ heaping tablespoon blueberries. Cook until bottoms brown, about 1½ minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Drizzle syrup over, sprinkle with chives, and serve.

Chocolate-Cauliflower-Zucchini Snack Cake with Spicy Carrot-Pineapple Yogurt Sauce

Serves 6

¼ cup freshly squeezed carrot juice

¼ cup freshly squeezed pineapple juice

1½ large shallots, thinly sliced, divided

1 6-oz. container low-fat vanilla yogurt, divided

8½ Tbsp. sugar, divided

¹/₈ tsp. crushed red pepper

Salt and black pepper

¾ cup flour

6 Tbsp. unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. espresso powder

¹/₈ tsp. salt

1 egg

1 egg white

9½ Tbsp. extra-virgin olive oil

½ head cauliflower, cut into florets

1 cup shredded zucchini

1 Tbsp. chopped fresh parsley

1 Tbsp. pumpkin or sunflower seeds – roasted, salted, and shelled

1. Preheat oven to 350º. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease parchment.
2. In a small saucepan, bring carrot and pineapple juices, half of the shallots, half of the yogurt, ½ Tbsp. sugar, and red pepper to a boil, stirring. Reduce th heat to medium and simmer, stirring occasionally, until sauce is thick and reduced to about ¹/₃ cup, 20 to 25 minutes. Season with salt and pepper.
3. Meanwhile, in a large bowl, combine flower, cocoa, baking powder, espresso powder, and salt. Using electric mixer, beat remaining sugar, egg, and egg white to medium-high speed until pale in color, about 3 minutes; whisk in olive oil. Stir in cauliflower, zucchini, and remaining shallots. Stir in flour mixture and remaining yogurt alternately in two batches. Transfer to prepared pan; season with salt and pepper.
4. Bake 13 minutes. Increase temperature to 450º; cook until cauliflower is browned and just tender, cake is springy to the touch, and cake tester comes out with moist crumbs, about another 20-22 minutes. Let cool slightly. Spread sauce mixture over top and sprinkle with parsley and seeds; serve warm.

Winter Greens, Farro, Mushroom, and Grape Leaves Pasta Salad

Serves 6½ cup farro1½ cups water3 oz. angel hair pasta3 tbsp. extra-virgin olive oil, divided4 oz. cremini mushrooms, sliced½ leek, white and light green parts only, chopped1 garlic clove, minced½ bunch dandelion greens, stems removed and chopped in thirds2½ preserved grape leaves, patted dry and chopped2 oz. radicchio, roughly chopped⁵/₈ tsp. kosher salt, divided8 tsp. dried currants, soaked in hot water to soften, then drained¼ cup walnuts, toasted and chopped8 tsp. flat-leaf parsley leaves½ tbsp. lemon juice¹/₈ tsp. pepperRed chile flakes (optional)¼ cup low-fat or whole-milk ricotta cheeseAbout 2 tbsp. toasted plain croutons, crushed

1. Pick over farro for any debris, then rinse. Simmer farro in a medium saucepan with water until tender, 25 minutes; drain.
2. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
3. Heat 1 tbsp. oil in a large frying pan over high heat. Add mushrooms and cook until browned, about 5 minutes. Stir in leek and garlic and cook until fragrant, about 1 minute. Add greens, leaves, radicchio, and ½ tsp. salt and cook until just warm, about 1 minute (add a bit of water if pan starts to scorch).
4. Toss pasta, cooked vegetables, reserved pasta water, currants, walnuts, parsley, 1 tbsp. olive oil, lemon juice, remaining salt, pepper, and chile flakes. Top with dollops of ricotta, croutons, and a drizzle of remaining oil.

Fig-Papaya-Almond Margarita Tart

6 servings

CRUST

1 large egg yolk

1 Tbsp. heavy cream

1¹/₃ cups all-purpose flour plus more

6 Tbsp. sugar

¹/₄ tsp. salt

1 cup (2 sticks) chilled unsalted butter, diced, plus more

FILLING

6 Tbsp. half-and-half

2 Tbsp. plus ¹/₂ cup plus ¹/₃ cup sugar, divided

2 medium eggs

¹/₂ Tbsp. all-purpose flour

¹/₂ tsp. vanilla extract

³/₄ tsp. minced fresh rosemary

¹/₄ large Mexican papaya or ¹/₂ large Hawai'ian papaya, halved, seeded

14 Tbsp. (scant) slivered almonds

¹/₄ cup (¹/₂ stick) unsalted butter, room temperature

6 Tbsp. tequila blanco

6 oz. fresh Mission figs (about 6 medium), stemmed, quartered

4 fresh orchid blossoms (optional)

SPECIAL EQUIPMENT: Use a 10"-diameter tart pan with a removable bottom.

CRUST: Whisk egg yolk and cream in a small bowl. Mix 1¹/₃ cups flour, sugar, and salt in a stand mixer fitted with a paddle attachment. Add 1 cup butter; mix on low speed until coarse meal forms. Add egg mixture. Blend just until moist clumps form. Gather into a ball, flatten into a disk, wrap in plastic, and chill for 1 hour.

Butter tart pan. Roll out dough to 13" round on a lightly floured surface. Transfer to pan. Press onto bottom and up sides. Trim excess dough. Chill 30 minutes.

FILLING: Bring half-and-half to a simmer in a small saucepan. Whisk 2 Tbsp. sugar, 1 egg, and flour in a small bowl. Gradually whisk in half-and-half. Return to saucepan. Whisk constantly over medium heat 1 minute. Add ¹/₂ cup sugar and ¹/₂ cup water. Continue whisking constantly over medium heat until mixture thickens and boils, about 2 minutes. Transfer to a small bowl. Stir in vanilla and rosemary; let steep 15 minutes. Add ¹/₄ cup cold water. Set over a bowl of ice water; stir pastry cream until cold. Remove from ice bath; set aside.

Scrape papaya flesh into a food processor; puree until smooth. Measure 6 Tbsp. puree (reserve remaining puree for another use, such as a smoothie); return to food processor. Add almonds and 8 tsp. sugar to food processor; finely grind (do not grind to a paste). Using an electric mixer, beat butter and remaining 8 tsp. sugar in a large bowl until smooth. Add remaining egg and beat well. Gradually beat almond-papaya mixture, then ¹/₄ cup reserved pastry cream (reserve remaining cream for another use), then tequila. Cover; chill until firm, about 4 hours.

Preheat oven to 375 degrees. Spread filling over crust. Arrange figs, cut side up, in concentric circle over filling. Place tart on a rimmed baking sheet. Bake until filling in center is golden and somewhat set, about 1 hour 15 minutes. Let tart cool completely in pan on a wire rack. Garnish with zest and orchids (if using).