One Pot Chili Casserole

Serves 4 - From Wholefood Market online

This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework.

This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like.

Serve with a spinach salad on the side for a complete meal.

Ingredients
Olive oil for coating baking dish
1 pound cornbread
1 (15-ounce) can vegetarian bean chili
1 (15-ounce) can kidney or black beans, drained
1 (12.5-ounce) jar medium salsa
1 1/2 cups shredded Monterey Jack & Cheddar cheese
3 scallions, sliced

Method
Preheat oven to 350°F. Coat the inside of a 9-inch square baking dish with olive oil. Crumble half of the cornbread into the baking dish.

In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the
cornbread.

Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded
cheese.

Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown.

Allow to sit 5 to 10 minutes before serving.

Sprinkle sliced scallions on top and serve with a spinach salad.

Nutrition
Per serving (about 17oz/471g-wt.): 380 calories (90 from fat), 10g total fat, 2.5g saturated fat, 10mg cholesterol, 780mg sodium, 63g total carbohydrate (8g dietary fiber, 19g sugar), 12g protein

Hearty Minestrone Soup

Serves 6 to 8 - Taken from Whole Food Market online

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.

Ingredients
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1 cup thinly sliced Savoy cabbage
1/4 cup tomato paste
1/4 cup chopped parsley
1 tablespoon chopped basil
2 large stalks of celery, sliced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans
Salt and pepper to taste
3/4 to 1 cup grated Parmesan cheese

Method
In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent.

Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.

Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper.

Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

Nutrition
Per serving (about 18oz/518g-wt.): 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mgcholesterol, 830mg sodium, 41g total carbohydrate (8g dietary fiber, 8g sugar), 12g protein

Tomato Egg Cups

Serves 4 | 10 minutes active time | 25 minutes total time

• 4 medium-size vine-ripened tomatoes
• Kosher salt and freshly ground black pepper to taste
• 4 large eggs
• 4 tablespoons shredded white cheddar cheese
• 4 slices toast, cut into strips (as shown in the picture)

1. Preheat the oven to 425° F.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4. Break an egg into each tomato.
5. Bake, with the sliced tops, for 10 minutes.
6. Remove the tops, add the cheese, and bake until the cheese is bubbly, 5 to 7 minutes more.
7. Let them cool for 5 minutes. Serve them with the tops and toast strips (also called "soldiers"—as your child might be delighted to know) for dipping.

From Cookie Magazine online

Steak Salad

Serves 4 | 20 minutes, plus additional time for marinating

• 1 pound skirt, flank, flat-iron, or top sirloin steak, trimmed
• Kosher salt
• Fresh black pepper
• 1 lemon (juice and zest)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 tablespoon red-wine vinegar
• 1/4 pound salad greens (sorrel, tatsoi, arugula, or spinach)
• 1/2 pound asparagus, washed, blanched, and cut diagonally into 2-inch pieces
• 1/2 cup sliced radishes
• 1 cup chopped Italian parsley
• 2 hard-cooked eggs, peeled and sliced in half lengthwise
• Parmigiano Reggiano, grated

1. Season the steak with the salt and pepper and place it in a resealable plastic bag with the lemon juice and zest and 2 tablespoons of the olive oil. Refrigerate it for at least 1 hour, or overnight.
2. Preheat the grill (preferably wood-fire) to high.
3. Grill the steak until it reaches the desired temperature. (These cuts can be thin, so it should take about 4 minutes a side for medium-rare.) Let it rest for a few minutes before slicing.
4. In a large bowl, whisk together the mustard, shallot, vinegar, and the remaining olive oil. Toss in the salad greens, asparagus, radishes, and parsley and mix well. Season with additional salt and pepper, if desired.
5. Distribute the salad on four plates, and garnish each with a piece of egg.
6. Slice the steak across the grain (this is critical if you're using flank steak), and place several slices on top of each salad. Serve with the grated cheese.

From Cookie Magazine