Turkey Veggie Meatloaf Cups and Roasted Squash and Einkorn Wheat Salad

Perhaps I was a bit too gullible, making meatballs in muffin cups. The “Turkey Veggie Meatloaf Cups,” from allrecipes.com, were very flavorful — moist and sweetened by the topping of barbecue sauce. The muffin ceremony turned out to be necessary due to the very soft texture of the meat mix. If I were to form these into balls instead, they would require a bit more structure, such as breadcrumbs or rice.

 

Hoppin’ John in the Summertime and Summer Squash and Chive Pancakes

Here’s my farewell to summer: “Summer Squash and Chive Pancakes,” from skinnytaste.com, and “Hoppin’ John in the Summertime,” from allrecipes.com. Eggy pancakes and a crabby rice and bean salad. Not bad.

 

Chickpea, Quinoa and Spinach Salad with Preserved Lemon Vinaigrette and Squash and Green Beans in Coconut Milk

Who needs a recipe for a salad? Admittedly, I tend to roll my eyes at the ridiculousness of a salad recipe: “Combine vegetables, dress them, and eat.” But allow me to defend the recipe for “Chickpea, Quinoa and Spinach Salad with Preserved Lemon Vinaigrette,” from theperfectpantry.com. I launched a winning salad with this one, using a lot of trendy red quinoa, extra chickpeas, and double the dressing. I’ve shouted about preserved lemons before, with their unforgettable tartness and intense lemony flavor. These are the secret ingredient in this vinaigrette.

 

Veggie Paella with Saffron and Orange

I’ve made the wonderfully textured and colorful “Veggie Paella with Saffron & Orange,” from veggienumnum.com. I failed to achieve the coveted “crustiness” of a proper paella (!), but I was a winner with deep flavors — not bad for a vegetarian rice dish.

 

Honey Dukkah Roasted Pumpkin and Tofu and Roasted Asparagus with Garlic, Lemon and Thyme

I regret that 42 years have passed, before I discovered the wonderment that is dukkah: an Egyptian blend of toasted nuts, spices, and herbs. Make this fantastic mix and you’ll want to sprinkle it into everything that you eat. It’s an elevation of taste and texture that I can no longer live without. It serves as the crunchy coating for the “Honey Dukkah Roasted Pumpkin & Tofu,” from veggienumnum.com, and is surely a big reason why this is such a great, great dish.

 

Mushroom and Hazelnut Loaf and Mark’s Yam and Acorn Squash Holiday Casserole

When I see a recipe like the “Mushroom & Hazelnut Loaf,” from greenkitchenstories.
com, I’ll always think, “Here’s something to do with my leftover Chinese-takeout rice!” Don’t expect a meaty loaf here; this one is dry, crunchy, and would benefit from a sauce. It’s a celebration of mushrooms and hazelnuts, and that alone might be reason enough to try it.

 

Baked Tofu Steaks and Mushroom Gravy and Couscous with Roasted Butternut Squash and Preserved Lemon

The recipe for “Baked Tofu Steaks and Mushroom Gravy,” from veggiebelly.com, appealed to me with its minimalism: just tofu and garlic?! Just a simple marinade?! Wow. And what’s more, the recipe asks me to make a silky mushroom gravy, to top it off. I can’t recall ever baking tofu for this long (75 minutes), but this patient method does what it should — firm and brown tofu triangles. How great I felt to insert garlic slices in the tofu slits. Too easy.

 

Hamilton Squash

Take a look at the recipe for “Hamilton Squash,” from jamieoliver.com. Notice the cheeky combination of dried mushrooms and sun-dried tomatoes, basmati rice and pine nuts. The rice is uncooked when it’s stuffed into the squash: baking the foil-wrapped, stuffed squash for 75 minutes takes care of cooking the whole package. It cooks into a wonderfully soft, completely edible delight. I even enjoyed eating the squash skin.

 

Roasted Chicken and Butternut Soup and Wild Rice Stuffing with Pine Nuts

I’ve made a rewardingly easy soup. The “Roasted Chicken and Butternut Soup,” from the October 2010 issue of Everyday Food, allowed me to first roast my chicken thighs, butternut squash, and onion together in a 425-degree oven for 30 minutes. Then, I pulled out the chicken. I put the vegetables, vegetable-bouillon broth (instead of chicken broth), ground cumin, and ground coriander in a big soup pot to simmer. Notice the beautiful orange color of my soup…

 

Tri-Colored Irish Vegetable Terrine and Butternut Pear Curry Bisque

I must say, I’ve never made a terrine for dinner — until now. See my lovely “Tri-Colored Irish Vegetable Terrine,” from thedailyspud.com. Once more, I was comforted by The Daily Spud’s casually inviting tone. True, this recipe involves a few steps and a stretch of attentive timing, but the result was a visibly impressive, pleasantly flavored meal. It was airy and eggy and not-at-all fussy. My young child enjoyed it too.