Ingredients

2 tablespoons (1/4 stick) butter, divided
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
2 teaspoons chopped fresh thyme
4 cups low-salt vegetable broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 tablespoons all purpose flour
3/4 teaspoon freshly grated nutmeg
Nonstick vegetable oil spray
1 9-ounce package (12 noodles) no-cook lasagna noodles
1 1/2 cups (about) finely grated Parmesan cheese, divided

Directions

1. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 8 minutes. Transfer to medium bowl.
2. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes.
3. Add to bowl with leeks and toss to distribute evenly.
4. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
5. Preheat oven to 350°F. Coat a large lasagna dish with nonstick spray. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Break off corners of noodles to fit flatly into dish. Scatter 1/3 of the vegetable mixture over, spreading in even layer. Drizzle 1/3 of the sauce over. Sprinkle 1/3 of cheese cheese over each. Repeat layering two more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
6. Cover dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 45 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

Serves 6.

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Ingredients

4 cups of quick cooking oats
1/3 cup canola oil
2/3 cup honey
1 teaspoon vanilla extract
1/2 cup chocolate chips
1 cup chopped organic nuts (optional)

Directions

1. Preheat oven to 350°F.
2. Spread oats on an ungreased baking sheet. Bake for 15 minutes, stirring a couple of times. Allow oats to cool to room temperature.
3. Combine remaining ingredients in a large mixing bowl. Add cooled oats. Spread mixture into a 9x13-inch baking dish that has been sprayed or oiled, pressing down hard to compact it.
4. Bake for 25 to 30 minutes, or until golden brown. Cool completely and cut into bars.

Makes 16 bars.

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Ingredients

1/8 teaspoon crushed red-pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 teaspoon dry mustard
1 tablespoon vegetable oil
1/2 cup popcorn kernels
1/4 cup fresh lime juice
6 tablespoons unsalted butter
coarse salt

Directions

1. Place pepper flakes, cumin, and coriander in a spice grinder; grind until fine. Transfer to a small bowl, and stir in garlic powder, pepper, and mustard until combined. Set aside.
2. Heat a 4-quart pot over medium-high heat, and add oil. When oil is hot, pour in popcorn kernels. Cover, and keep pan over heat until first kernel pops. Shake pan gently, close to burner; continue shaking until kernels stop popping, 4 to 5 minutes.
3. Bring lime juice to a boil in a small skillet over medium heat. Reduce heat; cook until liquid is reduced to 1/2 tablespoon. Add butter, and swirl to melt; add spice mixture. Drizzle over popcorn while stirring to coat evenly. Season with salt, and toss. This popcorn is best eaten the day it is prepared.

Makes 1 gallon.

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Ingredients

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
1-1/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special equipment: a candy thermometer

Directions

1. Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
2. Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
3. Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

Makes about 12 cups.

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Ingredients

4 to 6 pieces asparagus, each 3 inches long
2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
1 Tbs. mayonnaise
2 oz. goat cheese (chèvre), crumbled
Salt and freshly ground pepper, to taste

Directions

1. Blanch the asparagus: bring a saucepan of salted water to a boil over high heat, add the asparagus and cook for 1 to 2 minutes. Using tongs or a slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking and preserve the bright green color. Drain and pat dry.
2. Preheat an electric panini maker according to the manufacturer's instructions. Alternately, heat a griddle pan over medium high heat.
3. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Sprinkle the cheese on the other slice and top with the asparagus. Season with salt and pepper. Top with the other bread slice, oiled side up.
4. Place the sandwich on the preheated panini maker or griddle pan and cook until the bread is golden and the cheese is melted, 3 to 5 minutes.
5. Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Serves 1.

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Ingredients

1 medium bell pepper, cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 lb mushrooms, cut into fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
6 flour tortillas (8 or 10 inch)
1 1/2 cups shredded lettuce

Directions

1. Heat oven to 450°F. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 × 10 inch.
2. Mix oil, basil, salt and pepper. Brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Meanwhile, combine the mayonnaise, parsley, and garlic in a small bowl.
4. Spread about 2 teaspoons garlic mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1⁄4 cup lettuce.
5. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Makes 6 wraps.

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