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Quinoa & Cauliflower Cakes With Ramps from Vegetarian Everyday - 2 stars

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EatingWell

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November/December, 2009

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Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Almond Cherry Bites

(EatingWell, November/December, 2009)

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.
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Brine-Cured Roast Turkey

(EatingWell, November/December, 2009)

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Chocolate Coconut Meringues

(EatingWell, November/December, 2009)

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Cranberry Upside-Down Cake

(EatingWell, November/December, 2009)

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Creamed Onions

(EatingWell, November/December, 2009)

A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In this version, we roast the onions for an added layer of flavor and lighten up the sauce with low-fat milk. The result is a luxuriously silky sauce with a sweet roasted onion flavor for far fewer calories and less fat. We like the smaller size of pearl onions, but boiling onions also work well.
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Double Nut & Date Tassies

(EatingWell, November/December, 2009)

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.
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Double Peanut Butter-Chocolate Chewies

(EatingWell, November/December, 2009)

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.
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Fig ‘n’ Flax Thumbprint Cookies

(EatingWell, November/December, 2009)

We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.
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Fig-Anise Rolls

(EatingWell, November/December, 2009)

The early American yeast bread, anadama bread, made with molasses and cornmeal, inspired these delicious dinner rolls. We think the sweet figs and floral aniseeds enhance the rich molasses flavor and make the rolls extra festive. Any type of cornmeal works in this recipe, but we especially like how stone-ground cornmeal looks on top of the rolls.
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Homemade Potato Gnocchi

(EatingWell, November/December, 2009)

Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!
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Iberian-Style Sausage & Chicken Ragu

(EatingWell, November/December, 2009)

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Layered Mashed Potato & Mushroom Casserole

(EatingWell, November/December, 2009)

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Mediterranean Sauteed Shrimp & Fennel

(EatingWell, November/December, 2009)

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Mixed Green Salad With Grapefruit & Cranberries

(EatingWell, November/December, 2009)

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Moroccan Skirt Steak With Roasted Pepper Couscous

(EatingWell, November/December, 2009)

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Orange Spice Molasses Cookies

(EatingWell, November/December, 2009)

These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains.
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Oven-Roasted Squash With Garlic & Parsley

(EatingWell, November/December, 2009)

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Quick Chicken Cordon Bleu

(EatingWell, November/December, 2009)

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Quick Chicken Cordon Bleu For Two

(EatingWell, November/December, 2009)

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Quick Paella With Shrimp & Mussels

(EatingWell, November/December, 2009)

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Ragu alla Bolognese (Classic Bolognese Meat Sauce)

(EatingWell, November/December, 2009)

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Roasted Pumpkin-Apple Soup

(EatingWell, November/December, 2009)

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.
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Roasted Tomato & Almond Pesto

(EatingWell, November/December, 2009)

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