Green up your sandwich with a variation on chicken Parmesan. For an extra-cheesy version, melt tablespoon shredded low-fat mozzarella on top of each patty during the last minute of baking.
The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)
Carrie Guilfoil, of Lockport, Ill., whipped up this juicy veg version of an Italian steak sandwich for her brown-bag lunch: “After everyone—even carnivores—picked at my sandwich and commented on how good it smelled, I realized I should submit the recipe!”
Sturdy homemade buns mean you can assemble these sliders ahead of time, then pop them in the oven to warm before serving.
Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested. Kashmiri, Persian, and Spanish saffrons are some of the best.
Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
This quick, versatile vegetable medley is perfect served over pasta or steamed wheat berries. It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double-sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.
Cheesy polenta offers a satisfying alternative to pasta and sauce on a weeknight. For a different flavor combination, substitute crumbled feta for mozzarella and fresh chopped mint for basil.
These oven-fried sandwiches skip the bread and use tofu instead. To make them gluten free, replace the breadcrumbs with finely chopped pecans or almonds.