Recipe index

-Asparagus Mushroom Casserole
-Carrot Mushroom Loaf
-Spinach Artichoke Casserole
-Zucchini Roulade
-Zucchini Slice
-Zucchini Slice

-Baked Chiles Relleños
-Chiles Relleños
-Baked Tortilla Surprise
-Vegetarian Chilaquiles
-Enchiladas Sencillas
-Sour Cream Chicken Enchiladas
-Light Enchiladas
-Potato & Arugula Tortilla
-Veggie Paella
-Black Bean Casserole Olé
-Calavacitas con Chile Verde

-Mom's Quiche
-Herbed Root Potpie
-Leek & Blue Cheese Tarts
-Roasted Veg Pie
-Artichoke White Bean Cobbler
-Stuffed Polenta Pie
-Swiss Chard Parmesan Tart
-Torta di Riso
-Tart Dijonnaise

-Baked Eggs with Salsa
-Baked Eggs with Ricotta
-Frittata alle Cipolline
-Bloody Mary Eggs
-Ginger Chili Eggs
-Dad's Breakfast Eggs
-Chipotle Deviled Eggs


Casserole Recipes

Asparagus Mushroom Casserole

  • 1 cup brown rice, uncooked
  • 2 cups water
  • 1 pound asparagus, cut into 2" pieces
  • 1/2 pound mushrooms, chopped
  • 1 medium onion, chopped
  • 1/4 cup cashews or sunflower seeds
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 tsp. black pepper
  • 1 tsp. marjoram
  • 1/4 cup grated swiss or mozzarella cheese butter or margarine (to grease the pan)

Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes.

Carrot Mushroom Loaf

Yield: 4 to 6 servings

  • 1 cup chopped onion
  • 4 1/2 cups grated carrots
  • 1 lb. chopped mushrooms
  • 5 eggs
  • 2 cloves garlic
  • 1 cup fresh, wholewheat breadcrumbs
  • 1 cup grated cheddar cheese
  • 1/4 cup butter
  • salt
  • pepper
  • basil
  • thyme

Crush garlic into melting butter. Add onions and mushrooms and sauté until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 minutes covered, then 5 uncovered, or until browned.

Spinach Artichoke Casserole

  • 1 onion, chopped
  • 1/2 stick butter
  • 8 oz. Mushrooms, sliced
  • 2 packages frozen spinach
  • 8 oz. Sour cream
  • 1 14 oz. Can artichoke hearts, quartered
  • 1/2 C. parmesan

Sauté onion in butter. Add mushrooms and sauté until wilted. Squeeze the water out of thawed spinach. Mix spinach, onion and mushrooms, sour cream, and artichoke hearts in a casserole dish. Top with parmesan cheese and bake at 350 F 30-60 minutes (until warm through and cheese is melted).

Zucchini Roulade


  • 2 Tbsp. butter
  • 1/4 cup plain flour
  • 1 1/4 cups milk
  • 3/4 cup ricotta


  • 1 cup grated zucchini
  • 2 Tbsp. filling
  • 4 egg yolks
  • 2 Tbsp. grated gruyere cheese
  • 3 Tbsp. grated parmesan
  • 1/2 tsp. ground nutmeg
  • 4 egg whites

Melt butter in small saucepan, add flour, cook 30 seconds. Remove from heat, stir in milk. Stir over low heat until thickened. Set aside 2 Tbsp. for roulade, and mix ricotta with remaining sauce.

Blend zucchini with filling, egg yolks, cheese and nutmeg. Beat egg whites until stiff and fold into mixture. Bake 12-15 minutes in 375 F oven in Swiss roll tin (greased and lined with greaseproof or baking paper). Roll up roulade, hold 30 seconds, unroll and roll 5 minutes and fill. Roll up and serve at room temperature. Good with roasted tomato and pepper pesto or similar tasty red sauce.

Zucchini Slice

Yield: 4 servings

  • 360 g zucchini
  • 1 large onion
  • 3 rashers bacon
  • 1 C. grated cheese
  • 1 C. self-rising flour
  • 1/2 C. oil 5 eggs
  • salt and pepper to taste

Wash and coarsely grate the zucchini. Finely chop the onion and bacon. Combine all ingredients well in a bowl. Pour all ingredients into a well-greased 16 x 25 cm metal baking pan. Bake 350 F oven for 35-45 min. until brown. Serve hot or cold.

Zucchini Slice

  • 300 g of zucchini (grated, squeezed into a dish towel to get out moisture)
  • 5 rashers of bacon (trimmed of fat and chopped)
  • 5 eggs
  • 1 C. grated cheese (tasty cheddar style)
  • 1 large onion chopped
  • lots of chopped parsley
  • 1/2 C. light olive oil
  • 1 cup self-rising flour

Mix and pour into a lightly greased loaf tin if it is to be served in slices as an entree or light lunch dish. Bake at 350 F. Serve with grilled or roasted vegetables such as bell peppers or eggplant. Also great served with a roasted pepper / tomato / garlic / chile sauce.


Baked Chiles Rellenos

Yield: 4 servings

  • 8 large fresh poblano peppers
  • 1 1/2-2 cups grated Monterey Jack cheese
  • 1/4 cup sour cream
  • 2 whole eggs
  • 3 Tbsp water
  • 3 Tbsp flour
  • 8 egg whites
  • No-stick spray

First, roast and peel peppers. To do this, place peppers on a baking sheet and broil 5-6 inches away from heat, turning until all sides are blistered. Place peppers in a ziplock bag and shut it. Let peppers steam for 10-15 minutes (or more). Peeling the peppers is easier under running water.Carefully slit peppers lengthwise and remove seeds and stem.

Mix cheese and sour cream, and fill each pepper with an equal amount of the mixture. Beat together the whole eggs, water and flour in a large bowl. Set aside.

Beat egg whites with an electric mixer until stiff peaks form. Fold egg whites into whole egg mixture. Spray a 12 x 8 x 2 inch baking dish liberally with no-stick spray. (If you don't have this pan size, it's better to go smaller rather than larger.)

Spread half of batter in pan. Arrange chiles over the batter, and top with remaining batter. Bake at 325F for 25 to 30 minutes or until top is browned. Slice into individual "rellenos."

Chiles Relleños

Baked Tortilla Surprise

Loosely based on chilaquiles
Yield: 4 servings

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • crushed red pepper (optional)
  • 2 cloves garlic, crushed
  • 3/4 lb. Monterey Jack cheese, grated
  • 2 medium zucchini, coarsely grated
  • 8-12 corn tortillas
  • 14 oz. can whole tomatoes
  • 1/2 tsp. cumin

Heat olive oil in a skillet. Add onion and sauté for 5 minutes. Add zucchini, garlic, and salt and pepper to taste. Sauté for another 5 minutes.

Transfer zucchini mixture to a bowl and sprinkle in about a third of the cheese. Stir well. Tear the tortillas into strips and place them in a 9-inch round or square pan. Top the tortilla strips with blobs of the zucchini/cheese mixture and spread it out.

Puree tomatoes, cumin, and red pepper (if using) in blender or food processor. Pour over the casserole. Sprinkle remaining cheese on top of casserole. Bake uncovered in 325 degree (F) oven 15-20 minutes. Cool for 10 minutes before serving.

NOTE: Other vegetables can be used in place of the zucchini.


  • 4-6 corn tortillas
  • 3 (or more) onions
  • Oil for frying
  • Water
  • Several chopped tomatoes (or canned roma tomatoes)
  • Chopped jalapeno or green chiles (can substitute chile powder and bell peppers)
  • Soup stock
  • Salt and pepper to taste

Cut tortillas into strips. Place in oven in a single layer at about 300 F until they are crisp. Fry onions in wok or sauté pan, in about 2 Tbs. Oil, stirring constantly. When they begin to brown, pour in half a cup of water, stir, and let it evaporate. Repeat twice. Add crisp tortillas, tomatoes, peppers, stock, salt and pepper. Pour in enough stock to completely moisten everything. Simmer until all stock is soaked up and tortillas are soft.

Scramble eggs into mixture at this point.
Layer with shredded cheese and salsa and bake until it melts.
Substitute a can of tomatillos (with cilantro and chiles) for the tomatoes.

Vegetarian Chilaquiles

Yield: 6 servings
From "The Working Stiff Cookbook" by Bob Sloan

  • Nonstick cooking spray
  • 2 Tbsp. canola oil
  • 1 medium onion, halved and thinly sliced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 small zucchini, halved and sliced 1/4" thick
  • 1 (1 1/4 oz) package taco seasoning mix
  • 1 Tbsp. mild chili powder
  • 1 (28 oz) can crushed tomatoes
  • 1 (16 oz) jar salsa
  • 1 (15 oz) can pinto beans or kidney beans
  • 2 C. grated Mexican cheeses
  • 6 C. tortilla chips, crushed
  1. Preheat oven to 350 F. Spray 9x13" pan with cooking spray, set aside.
  2. In large nonstick skillet, heat oil over medium heat. Add onion, peppers, and zucchini; sauté 5 min. Add taco seasoning, chili powder, crushed tomatoes, salsa and beans. Simmer 10 min.
  3. Spread about 1/3 of the sauce in the baking dish. Top with a third of the cheese and a third of the crushed chips. Repeat twice.
  4. Bake in preheated oven 25 min. Let sit 5 min before serving.

Enchiladas Sencillas

Serves 6

  • 12 freshly made tortillas
  • 2 onions finely chopped
  • 1 cup grated Chihuahua Cheese
Tomato Sauce
  • 1 pound tomatoes, broiled (really - broil them until they're blackened on the outside)
  • 1 clove garlic, peeled
  • 2 fresh serrano chiles
  • 2 tablespoons peanut or safflower oil
  • 1/2 tsp salt
  • 1/2 Cup thick sour cream (1/2 pint heavy cream, 2 Tablespoons buttermilk)

Mix together, set mixture in warm place until it is set, about 6 hours) Preheat oven to 350 Degrees F. Blend Tomatoes, blackened skin, core, and all, garlic & peppers. Heat the oil and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add the salt, set aside to cool a little. Stir in sour cream and heat through gently. Don't let it boil or it will curdle!

  • 1/2 cup peanut oil

Heat the oil and fry the tortillas one by one, without letting them become crisp. Dip the tortillas in the warm tomato sauce the should be lightly covered. Fill them. (I use cheese & onions, but you could also use eggs, or shredded chicken). Roll the filled tortillas up loosely and set them side by side on an ovenproof dish. Cover the enchiladas with the remaining sauce and sprinkle with cheese & onion. Put them in oven and heat through for a short time - no more then 10 minutes. Serve immediately.


Yield: 8 servings

  • 24 small tortillas
  • lard or oil for frying
  • 3 cups of beans cooked, fried
  • 100 grams mozzarella or manchego cheese
  • 100 grams of grated sharp cheese

Put beans in the blender to make a sauce (They should be really runny). Get the lard really hot and then dip the tortillas in the lard and then into the bean sauce. Put on a plate and fill with the cheeses, fold them over (in 2) then pour some more sauce over them and the rest of the cheese. Notice - there is no chile in this recipe but if you must have it add a little chipotle to the bean sauce.

Sour Cream Chicken Enchiladas

  • 12 - 18 corn tortillas
  • 1/2 c. oil
  • 8 oz. shredded Monterey Jack cheese
  • 1/4 c. butter
  • 1/4 c. flour
  • 2 c. chicken broth
  • 4 oz. can chopped green chiles
  • 1 to 1 1/2 c. sour cream
  • Whatever you like in your enchiladas: 1 whole chicken or 3 breast halves, boiled and shredded -- or a couple of cups of shredded cooked turkey
  • Black beans, cilantro, chopped red onions, avocado, etc.

Cook tortillas in hot oil until softened (5 seconds).

Fill the tortillas and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated, but don't boil. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes.

Top with chopped green onions, tomatoes, cucumbers, more sour cream, etc.

Light Cheese and Beans Enchildadas

Yield: 4 servings
From Walking Magazine, April/May 2001

  • 1 19-oz can dark red kidney beans, drained
  • 2 tsp olive oil
  • 1/2 C. onion, chopped
  • 4 large flour (burrito-size) tortillas
  • 8 Tbsp. salsa
  • 2 C. lowfat cottage cheese with chives
  • Green pepper sauce
  • 1/4 C. nonfat sour cream
  • 3 Tbsp. cilantro, chopped
  • 3 small scallions, chopped, white parts only

Preheat oven to 375 F. Spray 9x9" pan with cooking spray, set aside. In skillet, heat oil and sauté until tender. Add beans, cook until warm, 3-4 min.

Lay tortillas on work surface and spread with 2 Tbsp. salsa each. Leave a 1" border of tortilla. Spread beans down center of tortilla and cover beans with 1/2 C. cottage cheese. Sprinkle with pepper sauce.

To fold the tortilla, begin by folding one side over the cheese then fold in both ends; finally roll it tight. Place enchildadas in baking dish seam side down. Bake uncovered 20-25 min.

Serve topped with sour cream, cilantro, and scallions.

Potato and Arugula Tortilla

Author: Digital Chef
Yield: 2 servings

  • 1 baking potato, large
  • 3 large whole eggs
  • 1/4 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 1 tsp olive oil
  • 1/4 Spanish onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup arugula, chopped
  • 1 1/2 tsp basil, chopped fine
  1. Preheat oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork. Microwave on high for about 7 minutes. Remove the potatoes from the microwave and reserve.
  2. Combine eggs, salt, and pepper in a medium bowl. Whip, using a wire whisk, until well-blended. Using a paring knife, trim the ends of the potatoes and remove skin. Cut potatoes into 1/2- to 1-inch chunks.
  3. Heat half of the oil in a non-stick pan over medium-high heat. Stir in onions and cook until translucent, about 3 minutes. Stir in the arugula and cook until wilted, about 1 minute. Add the potato along with the garlic, basil, and egg mixture. Stir well to evenly blend all ingredients.
  4. Bake until golden brown and edges have pulled away from the sides of the pan, about 25 minutes. Loosen the egg from the sides of the pan before inverting a plate over the omelet to turn it out. Cut the "tortilla" into wedges and place each wedge on a plate.

Veggie Paella

  • 6- 8 oz flavored tofu or tofu sausage
  • 2 cups black beans, cooked (mix drained beans with juice of one lemon and set aside)
  • 2-3 Tbs minced garlic
  • 1 red pepper, diced
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 tsp paprika
  • 1/2 tsp fennel seed
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp crushed saffron threads
  • 2 cups uncooked long grain brown rice
  • 3 1/2 cups boiling water
  • 2 bay leaves
  • 1 cup fresh or frozen green peas
  • 1 cup fresh or frozen corn kernels
  • Cherry tomatoes, quartered, for garnish
  • Chopped parsley or cilantro, for garnish
  • Vegetable stock for sauté

Cut tofu into bite-sized pieces and set aside. Heat 1-2 Tbs of veggie broth in a pot. Add garlic and sauté for about one minute, then add diced pepper and sauté until fragrant, 1-2 minutes. Set aside. Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and onion and carrot. Sauté for 2 minutes. Add paprika, fennel, cumin, salt, pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook for 40-45 minutes over low heat until water has been absorbed and rice is cooked. Add black beans, sautéed peppers, peas and corn to top of rice, replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with a fork. Discard bay leaves. Serve garnished with cherry tomatoes and parsley or cilantro.

Black Bean Casserole Olé

Yield: 6 servings

  • 1 C. Chopped onions
  • 3/4 C. Yellow corn meal
  • 2 tsp. Chile powder
  • 1 C. Evaporated skim milk
  • 1/4 C. Water
  • 16 oz Whole kernel corn, canned
  • 16 oz Black beans, canned; rinsed
  • 16 oz Canned stewed tomatoes
  • 4 oz Canned diced mild green chiles

Preheat oven to 350 F. Lightly spray an 8" square baking pan with non-stick spray. In a large bowl, combine all ingredients. Mix well. Place in prepared pan. Bake uncovered 45 minutes.

Calavacitas con Chile Verde
(Summer Squash with Green Chile)

(without bacon grease or cheese)

  • Fresh corn from one cob
  • 4 Tbs. bacon drippings
  • 1/2 C. fresh green chile, chopped
  • 1 clove garlic, chopped
  • 1/2 C. chopped onions
  • 4 medium-sized summer squash, diced
  • 1 C. milk
  • Salt & pepper to taste
  • Fresh cilantro
  • Cumin (optional)
  • Cheese (grated)

Chop four pieces of bacon & cook until crisp. Remove from fat. On low heat, sauté corn in bacon drippings. Add onion, garlic, and green chile. Cook until onion is translucent. Turn into casserole dish. Add squash, seasonings, and 1 cup milk, cook at 350 for half an hour or until squash is tender. Cover with grated cheese and return to oven until cheese is melted.

(Use zucchini, yellow crookneck, eggplant, sweet onions, scallions, canned chiles if you can't find good fresh or frozen stuff, whatever you've got.)


Mom's Quiche

Yield: 1 9" pie

  • 1 carrot
  • 1 onion
  • 1 Tbsp. Butter
  • 3 eggs
  • 1 C. milk
  • 1/4 C. flour
  • 1 tsp. Garlic
  • pepper
  • 1 1/2 C. shredded cheese
  • Grated potatoes for crust OR 1 9" pie crust
  1. Press potatoes or piecrust into pie plate, grate carrot into plate.
  2. Cut up onion. Melt butter in a pan and fry onion until brown; add to pie plate.
  3. Mix shredded cheese with flour and add to plate.
  4. Mix eggs, milk, salt, and pepper; pour into plate.
  5. Bake at 350 F 1 hour.

Herbed Root Vegetable Potpie
with Whole-Wheat Pastry Crust

From Natural Health January/February 2000
Yield: 8-10 servings

  • Root Vegetable Filling
  • 2 1/2 C. plain nonfat soymilk
  • 2 Tbsp. chopped fresh thyme or 1/2 tsp. dried
  • 2 Tbsp. chopped fresh sage, or 1/2 tsp. dried
  • 4 cloves garlic, minced
  • 2 1/2 Tbsp. olive oil
  • 3 Tbsp. all-purpose flour
  • salt and pepper
  • 1 onion, chopped
  • 2 medium celery roots (about 1 lb.), peeled and diced
  • 3 carrots (about 1 lb.), peeled and sliced
  • 3 parsnips (about 3/4 lb.), peeled and sliced
  • 1 1/2 lbs. Yukon Gold potatoes, diced
  • 2 C. frozen peas
  • nonstick cooking spray
Whole-Wheat Crust
  • 3/4 C. whole wheat flour
  • 3/4 C. all-purpose flour
  • 1/2 tsp. salt
  • 6 Tbsp. vegetable oil
  • 6 Tbsp. ice water
  • 1 tsp. cider vinegar
  1. To make filling: combine soymilk, thyme, sage, and garlic in medium saucepan; bring to boil. Reduce heat to low, simmer 2 min. Keep warm
  2. Heat 2 Tbsp. oil in medium nonstick saucepan over medium-low heat. Add flour and whisk until turns golden, 3 min. Quickly add soymilk mixture and whisk until smooth. When sauce begins to bubble, whisk over low heat 4 min or until thickened. Season with salt and pepper; set aside.
  3. Heat tsp. oil in medium nonstick skillet over medium heat. Add onion and sauté until golden, 5 min. Season with salt and pepper; transfer to large bowl.
  4. Meanwhile, bring an inch or two of water to a boil in a large saucepan with a steamer basket. Steam celery root, carrots and parsnips until almost tender, 6-8 min. Add to onion along with potatoes and peas. Pour sauce over veggies; toss to combine. Transfer to 9x13" baking dish coated with cooking spray.
  5. To make crust: Preheat oven to 350 F. Whisk together flours and salt in medium bowl. Work in oil with fork until mixture becomes pebbly. Combine ice water and vinegar in small bowl. Add to flour mixture, 1 Tbsp. at a time, until rough dough forms. Transfer to lightly floured surface and roll out to form 10x14" rectangle. Carefully place dough over filling. Press edges with tines of a fork. Using knife, poke several steam holes in crust.
  6. Bake 50 min or until crust is golden. Cool on rack 5 min before serving.

Notes: You can prepare the potpie several hours in advance of baking and refrigerate it. It can also be wrapped and frozen uncooked. To cook, thaw the potpie completely, bring to room temperature, then bake as directed.

Leek and Blue Cheese Tarts

by Virginia Redmond, Chef, Cicciolina
Yield: 4 servings

  • 2 leeks
  • 1 Tbsp. olive oil
  • 1 clove garlic, crushed
  • salt and pepper
  • white wine
  • plain flour
  • 4 sheets puff pastry
  • 2 eggs
  • 1 C. sour cream
  • 200 g firm blue cheese
  • rocket leaves and quince paste (to serve)
  1. Slice tops of leeks off and cut into thumb-size pieces. Rinse in strainer under running water to remove dirt then shake off excess water.
  2. Warm a frying pan with the olive oil. Add chopped leeks with garlic, pepper and salt to taste and splash of white wine. Cook on low until soft.
  3. Lightly flour four individual pie cases and line with puff pastry, chopping off excess pastry.
  4. In a bowl, whisk eggs and cream lightly with a fork, then add cooked leeks.
  5. Place chopped blue cheese and egg mix into pastry cases, then bake in moderate oven for about half an hour, or until golden brown on top.
  6. Serve with rocket leaves and shaved quince paste.

Note: Take care not to burn the leeks, which should be cooked till soft but not too browned.

Roasted Vegetable Pie

  • 8 sheets whole-wheat phyllo dough (12" x 17"), thawed if frozen
  • 1/2 C. dried bread crumbs, divided
  • 3 zucchini, sliced thinly lengthwise
  • 3 yellow squash, sliced thinly lengthwise
  • 4 red peppers, cut into 1" strips
  • 3 Tbsp. fresh thyme or 1 1/2 tsp. dried thyme
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 container (15 oz.) part-skim ricotta cheese
  • 1/2 C. Mozzarella cheese, shredded
  • 1/4 C. Parmesan cheese
  • 2 cloves garlic, minced
  • 2 C. fresh basil leaves

Heat oven to 375 F. Place 1 phyllo sheet on work surface, coat with butter-flavored cooking spray and sprinkle with 1 Tbsp. bread crumbs. Fold in half lengthwise; coat with cooking spray. Drape lengthwise down center of 9" springform pan. Repeat with remaining phyllo, overlapping phyllo in criss-cross fashion. Bake 8-10 min, shielding edges to prevent burning.

Place zucchini, squash, and peppers on baking sheet. Coat with butter-flavor cooking spray and sprinkle with thyme, salt, and pepper. Bake 15 min or until tender.

In a bowl, combine cheese and garlic until blended. Layer 1/3 of veggies in pastry shell. Top with 1/2 the basil and 1/2 the cheese mixture. Repeat. For top layer, arrange remaining vegetables in decorative pattern. Bake 15 min or until heated through. Let stand 10 min before cutting.

NOTE: while working with phyllo, keep frozen until ready to use. Keep sheets covered with damp towel after unrolling until ready for use.

Savory Artichoke, White Bean and Greens Cobbler with Herb Biscuits

From Natural Health January-February 2000
Yield: 8 servings

Artichoke, Beans, and Greens Filling
  • 2 1/4 C. veggie broth
  • 3/4 C. dry white wine
  • 2 Tbsp. fresh thyme, or tsp. dried
  • 2 Tbsp. fresh oregano, or 1 tsp. dried
  • 4 cloves garlic, minced
  • 4 Tbsp. olive oil
  • 4 1/2 Tbsp. all-purpose flour
  • 2 tsp. Dijon mustard
  • 1/2 tsp. red pepper flakes
  • salt
  • 2 medium leeks, white and light green parts, sliced
  • 1 10-oz. package frozen kale, thawed
  • 1 10-oz. package frozen spinach, thawed
  • 2 10-oz. packages frozen artichoke hearts, thawed
  • 2 15 oz. cans cannellini beans, drained and rinsed
  • nonstick cooking spray
Biscuit Topping
  • 1 C. all-purpose flour
  • 3/4 C. whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 C. chilled Spectrum Spread
  • 3 Tbsp. chopped fresh parsley 1/2
  • C. plain nonfat soymilk
  • 1/3 C. plain soy yogurt
  1. To make filling: Combine broth, wine, thyme, oregano, and garlic in medium saucepan; bring to boil. Reduce heat to low; simmer 2 min. Keep warm.
  2. Heat 3 Tbsp. oil in medium nonstick saucepan. Sprinkle in flour and whisk until it turns golden, 3 min. Quickly whisk in broth mixture and continue whisking until sauce is smooth. When sauce begins to bubble, whisk over low heat 4 min or until thickened. Whisk in mustard and red pepper flakes. Season with salt; set aside.
  3. Heat Tbsp. oil in large nonstick skillet. Add leeks, sauté over medium heat until softened, 3 min. Add kale and spinach and sauté 2 min to evaporate some water. Transfer greens to large bowl. Stir in artichokes, beans, and sauce; season with salt. Transfer to 9x13" baking dish coated with cooking spray. (At this point, cobbler can be covered with plastic and refrigerated for several hours.
  4. To make biscuit topping: Preheat oven to 400 F. Whisk together flours, baking powder, baking soda, and salt in medium bowl. Work in Spectrum Spread with fork until mixture becomes pebbly; stir in parsley.
  5. Whisk together soymilk and yogurt in small bowl. Add to flour mixture; stir with fork to moisten. Dough will be soft and damp. Turn dough out onto lightly floured surface. Divide into 8 pieces and shape each into a round. Place biscuits over veggies, evenly spaced.
  6. Bake cobbler for 15-20 min, until biscuits are golden. Cool on rack 5 min before serving.

Stuffed Polenta Pie

(without cheese)

Author: Digital Chef

  • 1 qt water
  • 1 tsp. salt, to taste
  • 1 C. cornmeal, coarse ground, yellow
  • 1 Tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 leek whites, quartered, diced, soaked and drained
  • 2 C. mushrooms, sliced thin
  • 1/4 tsp. hot red pepper flakes, to taste
  • 2 plum tomatoes, chopped
  • 2 tsp. thyme, chopped
  • 2 tsp. sage, shredded
  • 1/4 tsp. black pepper, to taste
  • 1/4 tsp. salt, to taste
  • 1/4 C. Parmesan cheese, grated
  1. Bring the water to a rolling boil in a sauce pot over high heat. Add the salt. Whisk in the cornmeal in a very thin stream. Stirring constantly, allow mixture to return to a boil, then reduce heat to medium. Simmer the cornmeal for about 25 minutes; stir periodically. The cornmeal is properly cooked when it forms a heavy mass that pulls cleanly away from the sides of the pot. Lightly oil a 9-inch pie pan.
  2. Pour cooked cornmeal into the pan. Spread it evenly while working some of the mixture up the pan sides, forming a shell. Cover and refrigerate until firm, about 20 minutes.
  3. Adjust an oven rack 8-inches from the broiler. Preheat broiler on high. Heat the olive oil in a skillet over medium-high heat. Add the garlic, leeks, mushrooms, and red pepper flakes; cook, stirring frequently, until the leeks are translucent and tender, about 6 minutes. Stir in the tomatoes, thyme, sage, and pepper. Simmer until any moisture from the tomatoes cooks away, about 2 minutes.
  4. Uncover the shell and fill it with the mushroom and tomato mixture and sprinkle the top with cheese. Place under the broiler for 10 minutes until the cheese is lightly browned.
  5. Use a paring knife to carefully loosen the crust from the pan. Carefully cut the pie into wedges.

Swiss Chard and Parmesan Tart

from "The Complete Italian Vegetarian Cookbook" by Jack Bishop

  • 1 recipe of olive oil tart dough
  • 1 pound swiss chard
  • 1 T. olive oil
  • 2 medium garlic cloves, minced
  • Salt and Pepper
  • 4 large eggs
  • 1 1/4 cups freshly grated parmesan

Prepare the dough and fit it into a 10-inch tart pan with a removable bottom. Refrigerate while preparing the filling.

Preheat the oven to 350 degrees. Removed and discard stems from the chard. Wash, dry and coarsely chop the leaves.

Heat the oil in a large pan. Add the garlic and sauté over medium heat until golden, about 2 minutes. Add the chard and cook, stirring often, until the leaves have completely wilted and all the liquid in the pan has evaporated, about 5 minutes. Set aside to cool slightly. Add salt and pepper to taste.

Beat the eggs in a large bowl. Stir in the cheese and the chard mixture. Carefully pour the mixture into the prepared tart pan.

Bake until the filling is set in the center and turns golden brown in spots, 40-45 minutes. Let cool for 5 minutes before cutting.

Torta Di Riso

From Special Occasions by Martha Stewart.
Serves 10-15

  • 6 tbsp unsalted butter, plus more for pan
  • 1/2 cup bread crumbs
  • 10 cups chicken stock, preferably homemade
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup finely chopped mixed fresh herbs, such as thyme, rosemary, basil, parsley, and oregano
  • 3 cups arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan, plus more for garnish
  • Salt and freshly ground pepper
  1. Butter springform pan and coat with breadcrumbs, shaking out excess. Set aside In a large saucepan, heat stock to boiling, then lower to a simmer.
  2. In a large heavy saucepan over low heat, melt 3 Tbsp. of butter. Add onion, garlic, and about 2/3 cup of the herbs and cook until onions are soft and transparent. Increase heat to medium and add rice. Stir well to coat all the grains.
  3. Add wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly until mostly absorbed, about 3 minutes. Add remaining stock a ladleful at a time, stirring constantly. Always wait until one ladleful is nearly absorbed before adding the next. Continue until rice is creamy and firm but not hard in the center (al dente) The cooking time should be about 15-20 minutes, but you must taste rice to judge doneness. Add remaining herbs about halfway through cooking time.
  4. Stir in remaining 3 tblsp of butter, Parmesan, and salt and pepper to taste. Pour into prepared pan and cool completely. Refrigerate overnight.
  5. Heat oven to 400 degrees. Bake torta for about 30 minutes, or until heated through (test by inserting a knife into the center for 15 seconds and checking the temperature of the blade upon removal to see that it is hot.)
  6. Unmold torta carefully onto a plate, sprinkle additional Parmesan over the top, slice into wedges and serve.

Notes: This Torta is good for a party since it can be made ahead of time. It is essential that you use Italian short-grain rice; arborio is a widely available variety.

Tart Dijonnaise

  • butter pastry crust
  • onions
  • tomatoes
  • Dijon mustard
  • Emmanthal cheese

Roll out pastry crust and put in pie plate. Spread with Dijon mustard. Saute sliced onions and tomatoes, then pour into pastry. Top with shredded Emmanthal. Bake 30 minutes.


Eggs Baked in Fresh Tomato Salsa with Melted Cheese

Source: "The Good Egg: More Than 200 Fresh Approaches From Soup to Dessert" by Marie Simmons
Yield: 4 servings.

Tomato Salsa:
  • 2 1/2 cups diced (1/4 inch) tomatoes (2 to 3 large ripe tomatoes)
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro or basil
  • 2 teaspoons fresh lime or lemon juice
  • 1 to 2 teaspoons minced jalapeno chile
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 cup shredded Monterey Jack or mozzarella cheese (about 4 ounces)
  • Toasted bread
  • Extra-virgin olive oil

Brush 4 (8-ounce) ramekins or small gratin dishes (about 5 inches in diameter and 1 inch deep) with olive oil. Set dishes on baking sheet.

To prepare salsa, combine tomatoes, onion, oil, cilantro, lime juice, jalapeno and salt in medium bowl and stir to blend. Distribute salsa evenly among prepared dishes. Make indentation in middle of salsa in each dish. One at a time, break eggs into a cup and slip 1 egg into each dish.

Bake at 400 degrees until whites are set, about 8 minutes. Serve at once with toasted bread.

Notes: Make your own fresh tomato salsa, or buy a good-quality refrigerated fresh salsa from the supermarket. The flavors are best if you prepare the fresh salsa just before baking and serving. The entire dish, including preparation and cooking times, takes less than 30 minutes. A little wine vinegar can be used instead of lime or lemon juice. Red onion and mix of red and yellow tomatoes are also good.

Baked Eggs with Ricotta

Yield: 4 servings

  • 2 tbsp butter, melted
  • 1/2 cup ricotta cheese
  • 2 tsp snipped fresh chives
  • 4 eggs
  • 1/2 cup whipping cream
  • salt and freshly ground pepper
  • whole chives to garnish

Preheat oven to 350 degrees F (175 degrees C). Use butter to grease 4 small individual heatproof dishes.

Divide ricotta cheese among dishes, leveling surface with a teaspoon. Sprinkle cheese with chives. Break an egg into each dish and top with cream. Season with salt and freshly ground pepper.

Place dishes in a shallow baking pan half-filled with warm water. Bake in preheated oven 10 to 12 minutes until eggs are cooked as desired. Garnish with whole chives.

Italian Open-Faced Omelet with Scallions
(Frittata alle Cipolline)

From Giuliano Hazan, 'Every Night Italian' (Scribner, 2000)
Serves 4 to 6 people

  • 16 scallions
  • 1 1/2 tablespoons butter
  • 1 tablespoon vegetable oil
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons finely chopped Italian flat-leaf parsley
  • 4 ounces Montasio, cream Havarti, or mild Cheddar cheese
  • 8 extra-large eggs

Remove the dark green tops of the scallions (approximately the top third) and trim the root ends. Cut the scallions lengthwise in half, then crosswise into 1/2-inch pieces. Rinse well in a strainer under cold water.

Preheat the oven to 400 degrees Fahrenheit.

Put 1 tablespoon of the butter and the vegetable oil in an ovenproof 9 or 10-inch skillet, preferably nonstick. Place over medium heat and add the scallions. Season with salt and pepper and saute until they are tender and have colored lightly.

While the scallions are cooking, chop the parsley and grate the cheese. Break the eggs into a mixing bowl and beat until the whites and yolks are well mixed. Add the parsley, cheese, and a little salt and pepper. Lift the scallions out of the skillet with a slotted spoon, leaving as much of the oil in the pan as possible, and stir them into the egg mixture.

Put the remaining 1/2 tablespoon butter in the skillet and return it to medium heat. When the butter is hot, add the egg mixture and cook, without stirring, for about 5 minutes to set the bottom. Transfer the skillet to the oven and continue cooking until the frittata looks firm when the skillet is shaken, about 10 minutes. Remove from the oven and slide the frittat onto a plate. Serve hot or at room temperature.

Bloody Mary Deviled Eggs

Makes 24 stuffed eggs
Copyright 2003, Kathy Casey Food Studios
Published in the Seattle Times

  • 1 dozen hardboiled eggs
  • ½ cup mayonnaise or reduced-fat mayonnaise
  • ½ teaspoon salt
  • 1 tablespoon prepared horseradish
  • ¼ teaspoon celery seed
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce


  • ½ cup (¼-inch dice) tomatoes
  • 2 tablespoons minced celery
  • 4 teaspoons minced, pimento-stuffed green olives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vodka
  • 24 tiny celery-leaf sprigs (from the heart)
  1. Cut the hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
  2. Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the mayonnaise, salt, horseradish, celery seed, Worcestershire and Tabasco until smooth. (You can also do this in a mixing bowl with a whip attachment.)
  3. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
  4. To make the topping: In a small bowl, mix together the tomatoes, celery, olives, lemon juice and vodka. Top each egg half with about 1 teaspoon of this mixture, then garnish each with a tiny celery-leaf sprig.

Ginger Chili Eggs

Makes 24 stuffed eggs
Copyright 2003, Kathy Casey Food Studio
Published in the Seattle Times

  • 1 dozen hardboiled eggs
  • ½ cup mayonnaise or reduced-fat mayonnaise
  • ½ teaspoon salt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Sambal Oelek (Asian hot chili paste)
  • 1 teaspoon minced garlic
  • 2 teaspoons minced gingerroot


  • 1/3 cup very-tiny-diced English cucumber (seeded but not peeled)
  • 2 tablespoons very-tiny-diced red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1-½ teaspoons fresh lime juice
  1. Cut hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
  2. Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the mayonnaise, salt, mustard, Sambal Oelek, garlic and gingerroot until smooth. (You can also do this in a mixing bowl with a whip attachment.)
  3. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
  4. In a small bowl, mix cucumber, bell pepper, cilantro and lime juice. Top each egg half with about 1 teaspoon of this mixture.

Dad's Breakfast Deviled Eggs

Makes 24 stuffed eggs
Copyright 2003, Kathy Casey Food Studios
Published in the Seattle Times

  • 1 dozen hardboiled eggs
  • 3 tablespoons regular or low-fat sour cream
  • 3 tablespoons mayonnaise or reduced-fat mayonnaise
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon Dijon mustard, optional
  • 1 teaspoon minced garlic
  • ¼ cup finely grated medium or sharp cheddar cheese


  • ¼ cup finely chopped crispy-cooked bacon
  • 2 tablespoons very thinly sliced green onion
  • Freshly ground black pepper for sprinkling
  1. Cut the hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg-white halves on a platter, cover and refrigerate.
  2. Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, black pepper, mustard and garlic until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheese until evenly mixed in.
  3. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg-white halves.
  4. To make the topping: In a small bowl, mix together the bacon and green onion. Top each egg half with about ¾ teaspoon of this mixture, then sprinkle with black pepper.

Chipotle Deviled Eggs

Makes 24 stuffed eggs
From "Dishing with Kathy Casey" (Sasquatch Books, 2002)
Published in the Seattle Times

  • 1 to 2 tablespoons puréed canned chipotle peppers in adobo sauce*
  • 1 dozen Perfect Hard Cooked Eggs (See other recipe.)
  • 3 tablespoons regular or low-fat sour cream
  • 3 tablespoons mayonnaise or reduced-fat mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon Dijon mustard, optional
  • 1 teaspoon minced garlic
  • 2 tablespoons very thinly sliced green onion


  • ½ cup (¼-inch dice) tomatoes
  • 1 tablespoon minced white onion
  • 2 tablespoons minced fresh cilantro
  • 1 to 2 teaspoons chipotle chili purée*
  1. Cut the hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
  2. Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, chipotle purée and garlic until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onions.
  3. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
  4. To make the topping: In a small bowl, mix together the tomatoes, onion, cilantro and chipotle purée. Top each egg half with about 1 teaspoon of this mixture.

* To make chipotle chili purée: Place 1 can of chipotle chili peppers in adobo sauce in a blender and purée until smooth. Freeze any remaining purée for another use.

Rik's Scramble

  • 2 links chicken sausage (e.g. basil & sundried tomato, Italian, etc.)
  • 5-6 mushrooms, sliced
  • 4 eggs
  • 1 green onion, chopped
  • 1/2 c. roasted red pepper, chopped
  • 1/2 c. montery jack cheese, chopped
  • 1/2 c. garlic herb feta cheese, crumbled
  • 1/2 small can sliced black olives
  • 1 Tbsp. salsa
  • 1 Tbsp. sour cream
  • 1/4 c. milk
  • pinch dried basil
  • pinch red pepper flakes
  • salt & black pepper to taste

Crumble or dice chicken sausage and saute in large frypan until browned. Add mushroom slices and saute briefly. Mix eggs and the rest of the ingredients, then pour into pan with sausage and mushrooms. Cook over medium-low heat, stirring frequently, until eggs are scrambled and cooked through and cheese is melted.