1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
1/4 cup butter, melted
Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.
1 ½ cups coarsely chopped yellow summer squash (1 medium)
1 cup coarsely chopped red onion (1 large)
1 cup coarsely chopped fennel bulb
¾ cup coarsely chopped green sweet pepper (1 medium)
¾ cup coarsely chopped red sweet pepper (1 medium)
1 small eggplant (about 10 ounces), coarsely chopped
3 tablespoons olive oil
12 ounces dried whole wheat penne pasta
2 cloves garlic, minced
1 cup torn fresh basil
⅓ cup grated Pecorino Romano cheese
¼ cup chopped walnuts, toasted
½ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
2 cups cherry tomatoes, halved
Ground black pepper
Snipped fresh basil (optional)
Preheat oven to 400°F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.
Serve at room temperature. If desired, sprinkle with additional basil.
Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.
Per Serving: 203 calories, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 2 mg cholesterol, 177 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.
*Use parsley or basil if marjoram is not available.
Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning. When cool enough to handle, cut kernels off the cobs.
In a large bowl combine corn and the next 6 ingredients (through pepper). Add marjoram and stir to combine.
2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon dry mustard powder
pinch cayenne pepper
8 Ounces Vermont sharp white cheddar cheese
Package frozen spinach (thawed and drained)
green food coloring (optional)
1 Pound box pasta, cooked and drained (I used medium shells)
1 head fresh caulflower (steamed**)
Melt butter in a large pan/Dutch oven over medium to low heat. Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in milk. Whisk to combine in order to remove all lumps. Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine. Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted.
Add the drained spinach and stir. If desired, add a few drops of green food coloring.
Add the drained pasta. Stir until completely coated. Then add the steamed cauliflower. **
**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.
Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet