Spinach Custard with Gruyere Topping

Spinach Custard with Gruyere Topping
By: Williams Sonoma

High in Protein

2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard

Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.

Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.

In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.

Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.

In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.

Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.

Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.

Serves 6

Garlic Cheese Biscuits

Garlic Cheese Biscuits
By: Rosanna

Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water

Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).

Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.

No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House

1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided

Grease 8x8 glass pan

Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.

Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.

Makes 20 bars

No-Dairy Harvest Pumpkin Apple Bread

No-Dairy Harvest Pumpkin Apple Bread

3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)

Preheat oven to 350 degrees

Grease and flour (2) 9x5 loaf pans.

Combine flour, cinnamon, baking soda and salt in a large bowl.

Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.

Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma

Low in Saturated Fat- Cholesterol Free

1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges

Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.

Preheat the oven to 400 degrees.

Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.

Serves 4

Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”

No-Dairy Cornbread Muffins

No-Dairy Cornbread Muffins

¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt

Mix together in a medium size bowl.

Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil

Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.

Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.

Makes 8 muffins

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
By: Gourmet Magazine October 2009

For Cake:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 ½ cups unsweetened applesauce

For Frosting:
8oz cream cheese, softened
3 Tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup confectioners’ sugar
½ teaspoon cinnamon

Preheat oven to 350 degrees

Butter 8x8 glass square baking dish.

Make Cake:
Whisk together flour, baking powder, baking soda, salt and spices.

Beat butter, brown sugar and vanilla with an electric mixer at high speed until pale and fluffy, about 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture just until combined.

Spread batter evenly in prepared pan and bake until golden brown and wooden pick inserted into center comes out clean, about 45 minutes. Cool in pan for 15 minutes. Run a knife around edges of cake to loosen, then invert onto a plate. Reinvert cake onto a rack and cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Stir in confectioners’ sugar and cinnamon, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Serves 6

No-Dairy Carrot and Zucchini Bread

No-Dairy Carrot and Zucchini Bread

1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)

Preheat oven to 365 degrees

Grease and flour an 8x3 loaf pan, set aside.

In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.

Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.

Chicken Enchilada Soup

Chicken Enchilada Soup

2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water

Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.

Serves 6-8

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme

8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained

Breadcrumbs to cover

Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.

Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.

No-Dairy Banana Graham Muffins

No-Dairy Banana Graham Muffins

2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)

Preheat oven to 400 degrees

Line 12 muffin cups with paper liners and spray with cooking spray.

In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.

In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.

Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.

Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.

No-Dairy Baked Potato Soup

No-Dairy Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)

Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).

As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.

Makes 4-6 servings

Salmon, Red Potato, and Asparagus Salad

Salmon, Red Potato, and Asparagus Salad
By: Williams Sonoma

1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed

For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper

10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced

Preheat oven to 400 degrees

Season the salmon evenly with salt and pepper.

Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.

Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.

If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.

When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.

To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.

In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.

Serves 4

No-Dairy Oatmeal Pumpkin Bread

No-Dairy Oatmeal Pumpkin Bread

1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)

Preheat oven to 350 degrees

In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.

In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.

Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.

Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.

Makes 1 loaf; 16 slices

Potatoes and Green Beans with Cucumber and Yogurt Dressing

Potatoes and Green Beans with Cucumber and Yogurt Dressing
By: Williams-Sonoma

For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber

5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar

To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.

Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.

In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.

Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.

Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.

Makes 6 servings

Mashed Potatoes Baked with Three Cheeses

Mashed Potatoes Baked with Three Cheeses
By: Williams-Sonoma

Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley

Preheat the oven to 350 degrees. Butter a 9 inch pie dish.

Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.

Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.

Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.

Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.

Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.

Serves 6

Spiced Fingerling Potatoes

Spiced Fingerling Potatoes
By: Williams-Sonoma

4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint

In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.

In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.

Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.

Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.

Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.

Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.

Makes 4 servings

*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*

Roasted Potato Slices with a Rosemary-Garlic Crust

Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma

Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)

Preheat the oven to 400 degrees.

Generously spray a large baking sheet with nonstick cooking oil spray.

In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Serves 4

Roasted Tomatoes with Cannellini Beans and Capers

Roasted Tomatoes with Cannellini Beans and Capers
By: Williams Sonoma

High in Protein- High in Fiber

1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper

*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.

Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.

Preheat oven to 400 degrees.

Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.

Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.

Transfer to a warmed serving dish and serve at once.

Serves 4

Goat Cheese and Potato Gratin

Goat Cheese and Potato Gratin
By: Williams Sonoma

Good source of Protein

2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese

Preheat oven to 350 degrees

Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.

Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.

In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.

Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.

Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.

Garnish the gratin with thyme leaves, cut into squares, and serve.

Serves 6