Vegetarian Reuben

Ingredients:

Dark rye bread
sauerkraut
spinach
mushrooms, sliced
shallots, thinly sliced
swiss cheese
olive oil
butter
Thousand Island dressing (mix equal parts mayo, ketchup, and chopped pickles)

Preparation:
This is pretty self-explanatory, actually, since it's just a sandwich but here we go.

Saute the mushrooms and shallots in oil until soft and add spinach. Cook til wilted. Butter your bread and place on griddle pan. Stack cheese and veggie and grill open faced. Remove from heat, layer sauerkraut and Thousand Island, close up and serve warm.

Beet and Goat Cheese Salad

Eyeball all the ingredients to taste.
Goat cheese
Beets
Toasted Walnuts
Shallots
Lemon juice
Olive oil
Baby greens or frissee

Preheat your oven to 400 degrees. Peel and cut up the beets into inch thick medallions. Roast with a drizzle of olive oil, salt and pepper for about 20 minutes. (Be careful, beets stain.) Pile your greens on a plate, top with thinly sliced shallots, walnuts and goat cheese. Slice the roasted beets and pile on salad. Top with lemon juice and a drizzle of olive oil.

Veggie Wrap #1

Ingredients

1/4 c. red pepper, chopped
1/4 c. yellow pepper, chopped
1/4 c. shallots, slivered
1 tbs olive oil
1 bag of baby spinach
2 tbs goat cheese (or more, however much you want)
1 c. brown rice, cooked
1/4 c. chopped walnuts
2 large flour tortillas
salt and pepper to taste

Preparation:

Prepare your rice. When rice is finished, preheat oven to 200 degreess. Spread goat cheese in tortillas and slide into warm oven until the veggies are ready. Sautee peppers and shallots in oil until softened and add spinach with lemon juice to wilt. Remember to salt and pepper the veggies. Remove tortillas and smear the goat cheese evenly, top with 1/2 c. rice, salt and pepper to taste. Add walnuts. Top with veggies and roll it up!

Gazpacho

Ingredients:

2 cups chopped fresh or canned plum tomatoes
1 cup chopped cucumber
1/2 cup finely chopped red onion
1/3 cup olive oil (or less, optional)
Juice of 3 lemons
2 cups veggie broth
1/4 cup red wine vinegar
1/4 cup finely minced parsley
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice (unless you used canned tomatoes)
some hot sauce, to taste

Preparation:

Chop all in a food processor and combine in a bowl. Chill for at least 4 hours. If you have an emulsion blender, you can juice it in the bowl after it's chilled or leave chunky. Totally up to you.

Cheap Cioppino

Ingredients:

coriander seeds, fennel seeds and black pepper toasted and ground
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks ( I thawed a frozen seafood medley from Trader Joe's, with shrimp, scallops and squid rings and some cubed rock fish, $10)
1 pound cultivated mussels

Preparation:

Toast and grind the seeds and black pepper while you sweat the onions and garlic in a pot with your oil. Add salt, ground seeds, red pepper flakes, and thyme and sautee until onions are soft.

Deglaze with wine and boil for a bit. Add tomatoes in their juice.

Boil on high for 20 minutes (the broth will thicken the more you boil it.

Add fish and seafood and boil until cooked through.

Chewy Flourless Chocolate Chocolate Chip Cookies

From Martha Stewart's Everyday Food Magazine

Ingredients:
makes 12 to 24 cookies

3 c. confectioner's sugar
3/4 c cocoa powder
1/2 tsp salt
1/2 bag chocolate chips
nuts(optional)
4 egg whites, room temperature

Preparation:
Preheat oven to 350. Mix together the sugar, cocoa and salt then stir in the chocolate and nuts. Blend in your egg whites until just blended (do not over mix) and bake on a parchment lined baking sheet for 20 min.

Herb Salad

Ingredients:

Cilantro
Mint
pPurple basil (regular green works fine, too)
Flat-leaf parsley
Romaine, shredded
Corn niblets
White mushrooms, sliced
Avocado, sliced
Red onion, diced

Preparation:

Combine all to taste and top with your preferred vinaigrette or a squeeze of lemon. Top with chicken to make a meal.