cookin' in the kitchen

honey-lime asparagus with goat cheese

1 lb asparagus, peeled, trimmed, and halved lengthwise if very thick
2 tablespoons pine nuts
1 tablespoon lime juice
1 lime, zest of
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon kosher salt
2 ounces goat cheese

- bring a large pot of salted water to a boil
- add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain
- meanwhile, in a skillet, lightly toast the pine nuts over medium heat, stirring occasionally, about 5 minutes; set aside
- in a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth
- add the asparagus and toss well
- top with the goat cheese and toasted pine nuts before serving

chicky salad - from wendy

1 (15 oz.) can chick peas
1 medium boneless skinless chicken breast, cooked
seedless red grapes
red onion
raw pecan pieces
fresh cilantro
plain yogurt
salt, curry powder, cumin, coriander

- rinse the chick peas and put them in a bowl
- add about a cup of halved red grapes
- add about half a cup of finely chopped red onion (more, to taste)
- add cooked chicken, torn into shreds; add a dash of salt here
- stir in the pecan pieces
- add coarsely chopped cilantro
- add yogurt and mayo; about a quarter cup of each, to taste
- start with a tablespoon of curry powder and keep adding for taste and color
- add about 1/4 teaspoon each of cumin and coriander (more, to taste)
- chill

black bean and corn salad - from murphy

3 cans black beans
2 cans corn
red onion
green onions
juice from 1/2 lemon
red wine vinegar
olive oil
s & p to taste

optional: garbanzo beans, black eyed peas, spices to taste (such as garlic salt, crushed red pepper, lemon pepper)

- wash/rinse black beans; place in large mixing bowl
- drain corn; add to black beans
- chop up onions, add to mixture
- wash cilantro, cut around stems & dice with scissors
- season with cumin and salt & pepper
- juice 1/2 a lemon; mix with equal parts oil & vinegar - pour over mixture

"no cooka da noodles" classic Y veggie Y lasagna - sj's famous recipe!

1 c. chopped onion
5 cloves garlic
2 c. sliced mushrooms
1 c. each chopped zucchini, summer squash, bell peppers
2 c. fresh spinach, chopped
1 T. vegetarian worchestershire sauce, soy sauce or teriyaki
1 t. oregano
1 t. parsley flakes
1/2 t. salt
1/4 t. black pepper
lasagna noodles
ricotta cheese (15 or 16 ounce)
1 can Italian Blend (parmesan & romano)
3 c. mozzarella cheese
small can tomato paste
4 c. tomato juice

- preheat oven to 350 F
- sautee onions, garlic, bell peppers, zucchini, and squash until onions are clear
- stir in tomato juice, mushrooms, tomato paste, and seasonings; add your own seasonings to taste!
- simmer for at least 30 minutes, the longer the better!
- mix cheeses and spinach in seperate bowl, save 1 c. mozzarella for last 15 minutes

- in a 13x9 pan, cover bottom with thin layer of sauce, then layer three times:
- noodles
- sauce
- cheese
- cover with foil, bake 30 minutes; remove foil and bake uncovered 15 minutes with last c. of mozzarella
- put foil back on and let stand 20 minutes before serving

quick&easy: phunky bitch black bean/tofu burritos

2 (15oz) cans black beans
1 pkg of firm or extra firm tofu (cut in tiny cubes or mashed)
1 (9oz) pkg frozen corn
1 (24oz) jar of salsa
1 small can of green chiles
1 envelope of taco seasoning
1/2 onion (chopped)
dash of cumin
cooking spray

- spray the bottom of a large pot with cooking spray or spread a teaspoon of oil in the bottom of the pot and saute the onion for a few minutes until soft
- add everything else (except the tortillas of course) to the pot and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes, stirring once or twice
- heat your tortillas and serve with a little shredded cheese and sour cream if you like

cool veggie pizza

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 tsp. dried dill weed
1/4 tsp garlic salt
1 (1 ounce) packet ranch dressing mix
celery, carrot, bell peppers, cut into thin sticks
onion, fresh broccoli, cauliflower, chopped

- preheat oven to 350 F
- roll out both packages of crescent rolls onto a baking sheet, forming into a single, flat surface
- bake according to directions on the package; allow to cool
- in a bowl, mix the cream cheese, sour cream, dill weed, garlic salt & ranch dip mix
- spread the mixture evenly over the cooled crust
- arrange the veggies on top of cream cheese mixture
- cover and let chill; cut into squares and serve

roasted rosemary potatoes

12 medium sized potatoes
garlic cloves crushed, to taste
4 T. olive oil
2 T. fresh rosemary
s & p to taste

- preheat oven to 375 F
- scrub potatoes, cut into small dice
- toss in 4 T. olive oil, garlic, salt and pepper
- finely chop fresh rosemary, then toss in with potatoes & oil
- spray baking sheet with non-stick spray; place potatoes in single layer on baking tray
- roast 40 - 45 minutes until tender, crisp & golden
- serve immediately