Recipes

Cheesy Tomato and Bell Pepper Pizzas

Cheesy Tomato and Bell Pepper Pizzas

6 pizzas
Preparation 25 minutes
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Ingredients

Instructions

  • Heat oven to 450°F.
  • On ungreased large cookie sheet, place pizza crusts.
  • Spread cream cheese on pizza crusts to within 1⁄4 inch of edges.
  • Gently spread pesto over cream cheese.
  • Top with tomatoes, bell pepper and onions.
  • Sprinkle with basil and both cheeses.
  • Bake 7 to 12 minutes or until cheeses are melted.

Notes & Wine Advice

Keep prebaked pizza crusts or pita bread on hand for impromptu meals and snacks. You can top them a thousand ways to satisfy even the pickiest eaters.

Nutrition values

Calories: 620 kcal
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Course; Pizza
Diets; Vegetarian

Caramelized Onion–Potato-Polenta Pizza

Caramelized Onion–Potato-Polenta Pizza

6 servings
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Ingredients

CRUST

TOPPING

Instructions

  • Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal.
  • In 2-quart saucepan, mix 1 cup cornmeal and 3⁄4 cup water.
  • Stir in 3 1⁄4 cups boiling water and 1 1⁄2 teaspoons salt.
  • Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until very thick.
  • Remove from heat.
  • Stir in olive oil until smooth.
  • Spread hot polenta in 11-inch round on cookie sheet.
  • Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat.
  • Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized.
  • In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1⁄8 teaspoon salt and the pepper.
  • Heat oven to 450°F.
  • Bake crust 20 minutes.
  • Remove from oven.
  • Spread pizza sauce over crust; spoon onions evenly over sauce.
  • Top with potatoes and cheese.
  • Return to oven; bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender.
  • Sprinkle with oregano before serving.

Notes & Wine Advice

Polenta as a crust adds flavor and texture to this great pizza. If you like, you can make the crust as directed up to 24 hours before you plan to bake it. This pizza topping works well on a traditional pizza crust, too.

Nutrition values

Calories: 310 kcal
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Course; Pizza
Diets; Vegetarian

Sharp Cheddar, Artichoke and Red Onion Pizza

Sharp Cheddar, Artichoke and Red Onion Pizza

4 servings
Preparation 20 minutes
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Equipment

  • oven

Ingredients

  • 2 teaspoons butter or margarine
  • 1 large red onion sliced (2 cups)
  • 1 package 14 oz prebaked original Italian pizza crust or other 12-inch prebaked pizza crust
  • ½ cup marinated artichoke hearts from 6-oz jar, drained, sliced
  • 3 tablespoons sliced drained roasted red bell peppers from a jar
  • 1 cup shredded sharp Cheddar cheese 4 oz

Instructions

  • Heat oven to 400°F.
  • In 8-inch skillet, melt butter over medium heat.
  • Add onion; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Spread onion over pizza crust.
  • Top with artichokes, roasted peppers and cheese.
  • Bake 8 to 10 minutes or until cheese is melted.
  • Cut into wedges to serve.

Notes & Wine Advice

Artichoke hearts add distinctive flavor to this easy pizza. Serve the pizza for a light supper, or cut it into small squares for a great meatless appetizer. If roasted red bell peppers aren’t available, use jarred pimiento.

Nutrition values

Calories: 440 kcal
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Course; Cheese / Pizza
Diets; Vegetarian

Asian Sloppy Joes

Asian Sloppy Joes

6 sandwiches
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Equipment

  • skillet 10-inch

Ingredients

Instructions

  • In 10-inch skillet, heat oil over medium heat.
  • Add onion, bell pepper and gingerroot; cook 3 to 4 minutes or until onion is softened.
  • Stir in crumbles, barbecue sauce and soy sauce.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 2 minutes or until thoroughly heated.

Notes & Wine Advice

Soy-protein crumbles come both frozen and refrigerated. When frozen, the crumbles do not require thawing.
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Course; Sandwiches
Diets; Vegetarian

Garbanzo Bean Sandwiches

Garbanzo Bean Sandwiches

8 servings
Preparation 15 minutes
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Equipment

  • Food processor ,or blender

Ingredients

Instructions

  • In food processor or blender, place beans, water, parsley, walnuts, onion and garlic.
  • Cover; process until smooth.
  • Cut each pita bread in half to form 2 pockets; line with lettuce leaves.
  • Spoon 2 tablespoons bean spread into each pita half.
  • Add tomato, cucumber and dressing.

Notes & Wine Advice

Nuts and seeds are great little nuggets of nutrients, but adding them in moderation is best because they can be high in fat. Fortunately, a little goes a long way in terms of flavor, and when nuts and seeds are lightly toasted, they become flavor giants!

Nutrition values

Calories: 260 kcal
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Course; Sandwiches
Diets; Low Fat / Vegetarian

Veggie Melts

Veggie Melts

4 sandwiches
Preparation 25 minutes
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Ingredients

  • 4 slices hearty multigrain bread
  • 4 tablespoons chives-and-onion cream cheese spread from 8-oz container
  • ½ cup packed fresh spinach or arugula leaves
  • 1 medium zucchini shaved lengthwise into 16 thin strips
  • 4 slices provolone cheese 1 oz each
  • 4 slices tomato from 1 large
  • 2 slices red onion thinly sliced, separated into rings

Instructions

  • Place oven rack 5 to 6 inches from broiler; set oven control to broil.
  • Place bread on ungreased large cookie sheet.
  • Broil 1 to 2 minutes or until golden brown and toasted.
  • Turn bread; toast other side.
  • Spread 1 tablespoon cheese spread on each slice of toasted bread.
  • Top each with spinach, zucchini, cheese, tomato and onion.
  • Broil about 3 minutes or until cheese is melted and bubbly.
  • Serve immediately.

Notes & Wine Advice

Use a vegetable peeler to “shave” the zucchini.
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Course; Sandwiches
Diets; Vegetarian

Spicy Chimichurri Sauce

Spicy Chimichurri Sauce

2⁄3 cup; about 10 servings (1 tablespoon each)
Preparation 5 minutes
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Ingredients

Instructions

  • In tightly covered container, shake all ingredients.

Notes & Wine Advice

Serve with grilled or steamed vegetables, soy-protein burgers or bean burgers or use as a dipping sauce for bread and raw vegetables.

Nutrition values

Calories: 50 kcal
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Course; Sauce
Diets; Vegetarian

Basil Pesto

Basil Pesto

11⁄4 cups pesto; 10 servings (2 tablespoons each)
Preparation 10 minutes
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Equipment

  • blender or food processor

Ingredients

Instructions

  • In blender or food processor, place all ingredients.
  • Cover; blend on medium speed, stopping occasionally to scrape sides, about 3 minutes until smooth.
  • Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
  • Toss over hot cooked pasta or rice.
  • Serve over soy-protein burgers, bean or vegetable burgers or hot cooked vegetables.

Notes & Wine Advice

Cilantro Pesto:
1 1⁄2 cups firmly packed fresh cilantro and
1⁄2 cup firmly packed fresh parsley for the basil.
Spinach Pesto:
 2 cups firmly packed fresh spinach leaves for the basil.
Sun-Dried Tomato Pesto:
Use food processor. Omit basil.
Decrease oil to 1⁄3 cup; add 1⁄2 cup oil-packed sun-dried tomatoes (undrained).
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Course; Sauce / Tapas
Diets; Vegetarian

Peanut Sauce

Peanut Sauce

1 cup sauce; 8 servings (2 tablespoons each)
Preparation 10 minutes
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Equipment

  • Saucepan 1-quart

Ingredients

Instructions

  • In 1-quart saucepan, mix all ingredients with whisk.
  • Heat over medium heat, stirring occasionally, until smooth and warm.
  • Use sauce immediately, or cover and refrigerate up to 3 days or freeze up to 2 months.

Nutrition values

Calories: 110 kcal
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Course; Nuts / Sauce
Diets; Vegetarian

Chipotle Mayonnaise

Chipotle Mayonnaise

16 servings (1 tablespoon each)
Preparation 1 hour 5 minutes
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Equipment

  • Small bowl

Ingredients

Instructions

  • In small bowl, mix all ingredients.
  • Cover; refrigerate at least 1 hour to blend flavors.
  • Serve with soy-protein burgers, chicken-style breaded soy-protein patties and nuggets, grilled chicken-style soy-protein patties, bean burgers and vegetable burgers.

Nutrition values

Calories: 70 kcal
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Course; Sauce
Diets; Vegetarian