1/2 cup chopped canned beets, drained

7 ounces (about 1 cup) canned red beans, drained and rinsed

1/2 cup unsweetened cocoa powder

3/4 cup liquid egg substitute

3 tablespoons whole wheat pastry flour

3/4 cup agave nectar

1 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 teaspoons natural red food coloring

            Preheat the oven to 350°F. Spray an 8 x 8 x 2-inch baking dish with cooking spray.

            Combine the beets, beans, cocoa powder, egg substitute, and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.

            Add the agave, butter, vanilla, almond extract, and food coloring. Process until all of the ingredients are combined, about 1 minute.

            Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28-30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

            Let the brownies cool completely in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

            In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

            In a large bowl, combine the spinach with the toasted almonds and cranberries.

            In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Cornmeal, for dusting
1/2 medium apple, such as honey crisp or Pippin, unpeeled and cored
2 small red beets

Flour, for dusting

1 (1 pound) ball store-bought pizza dough

1 cup (4 ounces) shredded fontina or mozzarella (see Cook’s Note)

2 tablespoons goat cheese, crumbled (about 2 ounces)

1 tablespoon herbes de Provence

3 tablespoons extra-virgin olive oil

Special equipment: 4-inch round cookie cutter

            Preheat a gas or charcoal grill with a cover. (The pizzettes can also be baked in the oven. Place an oven rack in the upper 1/3 of the oven and preheat to 400 degrees F. Bake the pizzettes on a cornmeal-dusted baking sheet until the crust is golden, 12 to 14 minutes.) Dust a baking sheet with cornmeal. Set aside. Using a mandoline slicer, slice the apples and beets into 1/16 to 1/8-inch thick slices. Set aside. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle. Using a 4-inch round cookie cutter, cut out 6 circles of dough and transfer to the prepared baking sheet. Divide the fontina and sprinkle on top of each circle of dough. Divide the apple and beet slices and place on top. Add the goat cheese and sprinkle with herbes de Provence. Drizzle with olive oil and place on the grill over low, indirect heat. Cover the grill and cook until the crust is crisp and golden and the cheese begins to melt, 8 to 10 minutes.

*Cook’s Note: For easier shredding, freeze the fontina cheese for 15 minutes.

6 baking potatoes (3 lb), baked and cooled

2 Tbsp. olive oil

1 large yellow onion, sliced into short strips

3 cloves garlic, minced

1/2 tsp. fennel seeds, crushed (*I omitted this*)

1 tsp. dried thyme

1/2 tsp. rubbed sage

1 tsp. salt

Plenty of fresh ground pepper

1/4 cup dry white wine (or just more broth if you prefer)

4 cups vegetable broth

4 cups kale, torn into bite-sized pieces (about 6 leaves, rough stems

removed)

1/4 cup plain soy milk (*I use Silk in the green container*)

ONCE YOUR potatoes are baked and cool enough to handle, slice them into 3/4

- inch chunks (do not remove skins).   Preheat a soup pot and saute the

onions in the olive oil over medium-high heat until good and brown, about 12

minutes.

Once the onions are browned, add the garlic, fennel (if using), thyme, sage,

black pepper, and salt.  Cook for 2 more minutes, then add the wine to

deglaze the pan.  Add the chunks of potatoes and the broth, cover, and lower

the heat a bit to bring to a low boil.  Mix in the kale.  Cover and cook for

15 to 20 more minutes.

Once the potatoes are tender, use a potato masher to mash up about half of

the soup, add the soy milk, and mix.  If it’s too thick, add a little water

or vegetable broth.

Enjoy!

Warmly,

Valerie Sabatini

Ingredients

For the Cilantro Cream:

1/2 cup sour cream

1/2 cup fresh cilantro, plus more for garnish

Juice of 1/2 lime

2 teaspoons green hot sauce

For the Quesadillas:

2 cups leftover Mini Skillet Meatloaves, crumbled

1 14.5-ounce can black beans, drained and rinsed

1 scallion, chopped

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

8 8-inch flour tortillas

2 cups shredded cheddar cheese

Directions

Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.

Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.

Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.

1 1/2 pounds small potatoes (recommended: Yukon gold)

1 small head broccoli

1 cup whole milk

2 tablespoons butter

1 1/2 cups shredded sharp Cheddar

Salt and freshly ground black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

Ingredients

Butter, for greasing the pan

1/2 cup (4 ounces) ricotta cheese, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

1/3 cup (3 ounces) goat cheese, at room temperature

1 tablespoon sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

Pinch fine sea salt

1/2 packed cup chopped fresh basil

2 tablespoons extra-virgin olive oil, for serving

Serving suggestion: assorted crackers

Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

* our  PYO specialty basils may be a great substitute in this recipe

1 small bunch of fresh basil

1½ lb. to 2 lbs. turkey sausage, or boneless chicken breast, or boneless pork tenderloin, cut into 1 inch cubes

Olive oil

1 eggplant, quartered and cut into slices

1 green pepper, cubed

1 zucchini, sliced

1 yellow squash, sliced

1 onion, quartered

3 or 4 tomatoes, peeled, seeded & pureed or 1 can of tomato puree

Salt and black pepper, to taste

Rinse the fresh basil leaves with cold water.  Chop basil with the garlic cloves in a food processor.

In a medium Dutch oven or stockpot, coat the bottom and two inches up the sides with olive oil.  Brown the meat.

Add the chopped garlic and basil and the cut up vegetables.

Add the pureed tomatoes.

Add salt and black pepper, to taste.

Cover the pot and cook over medium-low heat for 45 minutes.

Stew can be served alone or over rice.  With a salad and bread, it makes a nice meal.

If brown rice is used and no turkey sausage, this dish is a Core Program meal under Weight Watchers.

1 small onion, diced

1 cup flour

½ teaspoon baking powder

½ cup Italian grating cheese (Romano, Parmesan, or Asiago)

½ cup vegetable oil

4 eggs

Salt & Pepper

Fresh parsley (optional)

Preheat oven to 375 degrees F.

Mix all the above ingredients together.

Pour into greased 8 or 9 inch square or round baking dish.

Bake at 375 degrees F. for 45 minutes (or until nicely browned).

4 large poblano chilies

2 teaspoons minced garlic

3 1/2 pounds medium Yukon Gold or russet potatoes, or what’s in your box,  peeled, cut into 1/8-inch-thick slices

3/4 cup coarsely chopped fresh cilantro

2 cups canned low-salt chicken broth

2 cups whipping cream

1 1/2 cups shredded Monterey Jack cheese

1/2 cup crumbled queso añejo or Romano cheese

Additional chopped fresh cilantro

Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.

Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro. Serves 10.