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Eggplant Marinara Bake

A good option for vegetarians or meatless Mondays. Eggplant is hearty, filling and especially delicious layered with cheese! I serve with bread and salad. (from Martha Stewart Everyday)

2 large eggplants, sliced lengthwise into 3/4" thick strips
3 tablespoons olive oil, plus more for dish
kosher salt and ground pepper
15 oz container part-skim ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
2 teaspoons dried oregano, or 2 tablespoons fresh
one 16 oz jar good store-bought marinara sauce

Preheat oven to 450 degrees. Place eggplant slices in a single layer on rimmed baking sheets. Brush on both sides with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, then flip slices over and bake another 10-15 minutes.

Meanwhile, whisk together the ricotta, eggs, 1/2 cup parmesan, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Oil an 8x8 baking dish. Place 1/4 of the roasted eggplant slices in the bottom of the dish, then cover with half of sauce. Top with another 1/4 of the eggplant, then cover with half of ricotta mixture. Repeat layers, then sprinkle top with remaining parmesan cheese. Bake for 20-25 minutes, and let cool for 10 minutes before serving.

*Live near Trader Joe's? I also like to get their frozen breaded eggplant patties. Prepare as directed, then layer with marinara sauce and mozzarella cheese in a casserole dish and bake until bubbly. Serve over spaghetti or make sub sandwiches on french bread.

Jalapeno Popper Dip

Mildly spicy and very easy to make! A great one to take along to parties or potlucks. (I realize that I should put a little symbol over the "n" in jalapeno, but this is beyond my skills...)

two 8 oz blocks of cream cheese, softened
1 cup mayo
4 oz can chopped green chiles, drained
2 oz can diced jalapeno peppers, drained
1 cup grated parmesan cheese
panko breadcrumbs for the top

Preheat oven to 375 degrees. Combine cream cheese and mayo, then stir in chiles, peppers and 1/2 of the cheese. Spoon into a small baking dish and sprinkle with remaining cheese and some breadcrumbs. Bake for about 30 minutes or until bubbly.

*Serve with Ritz crackers, pita chips, pretzels, tortilla chips and/or bagel chips. You can make this ahead of time and stick it in the fridge—just bring to room temp before baking or add a few minutes to the baking time.

Penne al Pomodoro e Peperoncino

This one has a kick! We serve it to our kids anyway, but you might want to do a taste test first. My husband says this recipe is a favorite of Janet Jackson's, but I don't know: a) whether this is actually true, b) why he knows this, or c) whether that really recommends it. Either way, it's a favorite recipe of ours, so I always double and freeze the sauce. (from my mother-in-law, Jody)

1 1/4 cups olive oil
2 cups chopped red onion
3 cloves chopped garlic
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 teaspoon salt
1/2 teaspoon pepper
one 14.5 oz can diced tomatoes
1 teaspoon crushed red pepper flakes
10 fresh basil leaves
1 1/2 lbs penne pasta, cooked until al dente
chopped parsley for garnish

Heat oil in a medium-large saucepan, then add red onion, garlic, celery, carrot, salt and pepper. Cook over medium-high heat for about 15 minutes, stirring occasionally. Add tomatoes and red pepper flakes and simmer for another 30 minutes, stirring once in a while. Add basil leaves. Puree with a hand blender, or transfer to a blender or food processor and process until smooth. Serve over pasta and sprinkle with chopped parsley, if using (I always seem to forget this).

*One of the few pastas that I don't serve with parmesan cheese—it really doesn't need anything.

Award-Winning Caramel Bars

These took 1st place at a cookie bake-off hosted by friends earlier this year. Well, they tied for first place, but the blue ribbon still hangs proudly on our kitchen bulletin board. It's not my fault that one of the judges fell for something with peanut butter. Rich, buttery, sweet and addictive. (from allrecipes.com)

bag of Kraft caramels, unwrapped (about 64 total)
10 tablespoons heavy cream
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, melted (yes, this is 3 sticks)
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees. In a medium saucepan, melt together the caramels and heavy cream over low heat, stirring until smooth. Set aside.

In a large bowl, stir together the flour, oats, brown sugar, baking soda and salt. Add melted butter and stir until well blended. Press half the mixture into the bottom of a 9x13 baking pan, reserving the rest. Bake for 8 minutes, then remove from the oven. Sprinkle evenly with chocolate chips and walnuts, then pour the caramel sauce over. Crumble the remaining oat mixture over the top.

Return to the oven and bake for another 12-13 minutes, or until the top is toasted and a light golden brown. Cut into squares while still slightly warm.

*I'm always tempted to add more chocolate chips, but I've tried it and it upsets the caramel/cookie balance. Sometimes I use bittersweet chocolate chips to cut the sweetness.

Cheesy Turkey Meatloaf

Meatloaf is always popular in our house, so I rotate between a few different recipes that have all earned the thumbs up. I love that I can get it in the oven quickly, then reach in the freezer for fries and veggies to go on the side. We eat half one night and have sandwiches another night.

1 cup milk
1 cup Italian breadcrumbs
2 lbs ground turkey
2 eggs
half of an onion, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire
3/4 lb colby or cheddar cheese, in small cubes or shredded
1/2 cup ketchup or barbeque sauce

Preheat oven to 400 degrees. Soak breadcrumbs in milk, then add the turkey, eggs, onion, salt, pepper and Worcestershire and mix together well with clean hands. Fold in cheese and put into a loaf pan on top of a baking sheet. Top with sauce and bake for an hour or until cooked through.

*Adapt with what you have in the house—shallot can stand in for onion, plain breadcrumbs can be seasoned, other cheeses would work fine. Meatloaf freezes well, so it's a good one to double!

Baked Oatmeal

Instant oatmeal is a weekday staple in our house, but I like to make better breakfasts over the weekend when I have more time. A nice, hearty recipe for the colder months. (from babble)

2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons butter, melted
2 cups milk
1 egg
1/4 cup honey
1 banana, thinly sliced
2 apples, diced
cinnamon or cinnamon sugar for the top

Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.

In a large bowl, mix together the oats, baking powder, salt, allspice and cinnamon. In another bowl, whisk the butter, milk, egg and honey until combined. Spread banana slices on bottom of dish. Cover with half of the oat mixture, then half of the chopped apples. Repeat. Pour milk mixture over the top and sprinkle with cinnamon sugar. Bake for 35-45 minutes or until golden brown around the edges. Serve with maple syrup on the side for drizzling.

*Occasionally I also get inspired to drag the blender out of the pantry and make smoothies (or milkshakes). A new one I like: zap 1/2 cup milk, a handful of ice, squeeze of honey, sprinkle of nutmeg and frozen banana chunks, then add 1 cup Greek yogurt and blend until just combined.

Ham and Swiss Sliders

My daughter loves ham and cheese. While she never seems to tire of it, the rest of us do - so I was happy to find this savory twist on the classic combo. Serve with chips! (from foodgawker)

package of soft white dinner rolls or hawaiian rolls
sliced ham
sliced swiss cheese
mayonnaise
3 tablespoons dijon mustard
4 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire
1 tablespoon poppy seeds or caraway seeds
3 tablespoons brown sugar

Preheat oven to 400 degrees. Split rolls and place bottom halves in a baking dish. Top with a folded slice of ham and a slice of cheese. Spread top half of roll with a little mayo and place on top. Rolls should fit together snugly in the dish.

In a small bowl, combine the mustard, melted butter, onion powder, Worcestershire, seeds and brown sugar. Pour evenly over the rolls. Cover dish with foil and bake for 10 minutes, then remove foil and bake for another 10 minutes or until tops are browned and cheese is melted.

(You can tinker with the sauce and adjust it to taste. The original recipe called for twice as much butter, more sugar and less mustard, but we found it too sweet and rich the first time around.)

*A new obsession for the adults in our house - spicy pickles called Wickles. See if your grocery store carries them. They're great on the side here. If you can find Gulden's Zesty Honey Mustard, get that too. It's my favorite and a good replacement for the dijon in this recipe!

Baked Penne with Sausage

Cold nights are coming! This easy 5-ingredient casserole will warm everyone up in no time. I love the way the pasta cooks in the sauce here - it adds great flavor. (from my friend Tracy)

1 lb penne pasta

3/4 cup extra-virgin olive oil

1 lb Italian sausage, casings removed

two 28 oz. cans crushed tomatoes - I like Muir Glen, with basil or fire-roasted

parmesan cheese to taste

Preheat oven to 400 degrees. Combine uncooked penne and olive oil in a large, deep baking dish. Let stand for 5 minutes. Meanwhile, cook the sausage until no longer pink, breaking up into small pieces with the back of a wooden spoon. Stir cooked sausage and crushed tomatoes into the pasta mixture.

Cover dish tightly with aluminum foil. Bake for 40 minutes and then check pasta for doneness. It should be tender to the bite, but not too soft. Mine took more like 45-50 minutes. Remove from oven, stir well and sprinkle liberally with grated parmesan. 

*My spouse requires bread with pasta. I make garlic toast with whatever bread I have on hand. Brush it with olive oil, sprinkle with garlic salt and bake for the last five minutes with the pasta. 

Peanut M&M Bars

One of those "why didn't I think of that?" recipes. I had to make them almost immediately, and sure enough, Peanut M&Ms and peanut butter bars turned out to be an unbeatable combination. I also love the festive look created by the rainbow-colored candies on top. (from Tasty Kitchen)

1/2 cup butter

2 cups light brown sugar

1/2 cup creamy peanut butter

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla

large bag of Peanut M&Ms

Preheat oven to 350 degrees. Spritz a 9x13 pan with cooking spray. Melt butter and brown sugar in a heavy saucepan, stirring until smooth. Remove from heat and stir in peanut butter. Let cool slightly. Meanwhile, combine flour, baking powder, baking soda and salt in a small bowl.

Add eggs to PB mixture one at a time, then stir in vanilla. Add flour mixture and stir until just combined. Pour into baking dish and sprinkle M&Ms on top, pressing down on them slightly with the palm of your hands. Bake for 18-20 minutes or until just done; they should be chewy.

*The original recipe used Peanut Butter M&Ms, and would work with regular M&Ms, of course. 

Big-Batch Bean Burritos

I like to have these in the house for weekend lunches, but they also make a great vegetarian dinner. This makes a big batch so you can freeze some for a later date. (from Martha Stewart)

3/4 cup brown or white rice, cooked
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 teaspoon ground cumin
kosher salt and black pepper
3 tablespoons tomato paste
3 15 oz cans pinto beans, rinsed and drained
10 oz frozen corn kernels
8-12 flour tortillas, depending on how much you fill them
2 cups shredded Monterey Jack cheese
salsa and sour cream, for serving

Heat oil in a large skillet over medium heat. Add onions, garlic, jalapeno, cumin and salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes. Add tomato paste and cook one more minute. Add beans and 1 1/2 cups water and bring to a boil, then reduce and simmer over low heat for 10-12 minutes or until thickened. Stir in corn and cook for a few more minutes.

Heat tortillas according to package. Take one tortilla and place a scoop of rice and a spoonful of bean mixture on top, then sprinkle with cheese. Fold in sides and roll tightly. Place seam-side down on a platter and repeat with remaining ingredients. Serve right away, or reheat when ready.

*To freeze, wrap each individually in plastic and place in large ziploc bags. When ready to eat, remove wrap and microwave for 3 minutes, then bake at 450 degrees for about 10 minutes.

Walnut-Crusted Tilapia

My husband's favorite birthday dinner - luckily the rest of us like it, too. Good with roasted fingerling potatoes and buttered green beans on the side. (from Ladies' Home Journal)

1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tilapia filets, about 2 lbs total
2 tablespoons butter
2 tablespoons vegetable or olive oil

Pour milk into a shallow dish. Process walnuts in a food processor until finely ground. Add breadcrumbs, thyme, salt and pepper and pulse to combine. Pour crumb mixture into another shallow dish. Dip fish filets in milk, then dredge in the breadcrumb mixture until well-coated.

Heat one tablespoon of butter and one tablespoon of oil in a large skillet over medium-high heat. Fry two of the filets until just cooked through, about 1-2 minutes per side. Repeat with remaining butter, oil and filets.

*This fish is great with a browned-butter lemon sauce. Melt butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, remove from heat. Carefully squeeze in some fresh lemon juice (it will sizzle) and stir.

Broccoli Cheddar Soup

Some broccoli-cheese soups can turn out thick and heavy. Not this one—it has a ton of flavor without milk or cream, and the croutons make all the difference. (from 101Cookbooks.com)

3 cups small bread chunks; use rustic artisan-type bread
2 tablespoons melted butter and 2 tablespoons olive oil, combined
1 1/2 tablespoons whole-grain mustard
1/4 teaspoon sea salt or kosher salt
2 tablespoons butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into small cubes
2 cloves garlic, finely chopped
3 1/2 cups good vegetable broth
1 large head broccoli (3/4 lb), cut into small florets
1/2 cup grated sharp cheddar, plus more for serving
1-3 teaspoons whole-grain mustard, to taste

Preheat oven to 350 degrees. Whisk butter/oil, mustard and salt together in a large bowl. Add bread cubes and toss until well coated, then place on a baking sheet. Bake for 10-15 minutes, stirring once or twice, until nice and crunchy.

Meanwhile, add butter or oil to a large saucepan set over medium-high heat. Add shallots, onion and a pinch of salt, then saute for a few minutes. Add potatoes, then cover and cook for 4-5 more minutes. Stir in garlic and broth and bring to a boil, simmering until potatoes are tender. Add broccoli and simmer for another 3-4 minutes. Remove from heat and puree soup with a stick blender. Slowly stir in cheddar cheese and mustard until combined. Serve with a drizzle of olive oil, a sprinkling of cheese and a generous handful of croutons on top.

*These croutons are so good, I usually make extra and serve them with other soups or salads.

Little Zucchini Bites

Single servings of squash-filled goodness, great for appetizers or small appetites. Simple, tasty! (recipe from thenaptimechef)

2 cups grated zucchini; squeeze out the excess moisture
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs—I used panko
1/4 cup fresh parsley, minced

Preheat oven to 400 degrees. Butter or spray mini-muffin tins and set aside (makes about 24). Combine zucchini, eggs, onion, cheese, breadcrumbs and parsley in a large bowl. Fill each muffin cup to the top, then bake for 15-18 minutes or until light golden brown.

*Try with a mix of zucchini and summer squash for extra color. Next time, I'm going to try making the mixture a few hours ahead—I think it will work fine with a little extra cooking time.

Summer Pasta with Tomatoes and Brie

It's been a hot summer here and I find myself avoiding the oven! I love this because you just have to chop up the ingredients, let them sit awhile and then boil some pasta. (from my mom)

4 large ripe tomatoes, cubed

1 lb Brie cheese; remove the rind and then cut into cubes

1 cup fresh basil, shredded

3 cloves minced garlic

3/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 lbs linguini or other pasta

Parmesan cheese for serving

Combine all ingredients except pasta in a large serving bowl. Let sit out on the counter for 1-2 hours, stirring occasionally. Cook pasta until al dente, then toss with mixture until very well combined.

*Nice enough for company! My favorite kind of recipe—do all the prep ahead of time, and then you can sit out on the porch with a drink. Serve crusty bread and good butter on the side. 

Weeknight Tacos

Put your kids to work—mine love to sprinkle the tacos with the toppings before serving. My spouse prefers burritos to tacos, so he gets his in a flour tortilla instead. (from Real Simple)

1 1/2 lbs ground beef or ground turkey
1 teaspoon ground cumin
1 cup jarred salsa; I'm a big fan of Green Mountain Gringo
kosher salt or Lawry's seasoned salt
8 taco shells
diced avocado
chopped cilantro
shredded cheese
sour cream
extra salsa
chopped cherry tomatoes
sliced olives
shredded lettuce

Heat a large skillet over medium-high heat. Add meat and cook until browned, about 6-8 minutes, then drain if necessary. Stir in cumin, salsa, and 3/4 teaspoon salt and simmer for a few more minutes. Fill taco shells with mixture and your preferred toppings. Fast!

*I like to add lots of shredded lettuce to mine which kind of makes it like taco salad. I also create "pink sauce" by mixing sour cream and salsa and drizzle it over the top. Sometimes I use a can of black beans in place of half the ground beef to make it healthier. Adapt as you will...

Pudding Pops

Fun to make and easy, too! Use a popsicle mold or small paper cups with wooden sticks. We sometimes like to add rainbow or chocolate sprinkles to the mix. (from Family Fun)

1 package of instant pudding—chocolate, vanilla or whatever sound good
2 cups milk
1/2 cup cream
1/2 cup sugar

Whisk together ingredients in a large bowl until well combined—kids love to do this part. Pour into popsicle molds or paper cups (cover tops with foil), then insert sticks. Freeze until set.

*You can add other mix-ins like cut-up fruit, crushed cookies, mini-marshmallows etc. Go wild!

Pecan-Maple Green Bean Salad

It's potluck season again! This recipe comes together quickly and will go well with pretty much anything at the barbeque. (from Real Simple)

3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup

Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.

While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.

*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.

Pesto Pizza Hearts

This is a favorite lunch at our house—my kids love that the pizzas are shaped like hearts. Buy good pesto or make your own (recipe here); it keeps well in the freezer. From Parents magazine.

2 cups shredded mozzarella cheese
4 tablespoons grated parmesan
8 naan breads (the smaller, rectangular ones)
about 1/2 cup pesto, or more as needed

Preheat oven to 450 degrees. Combine cheese in a small bowl and set aside. Slice each naan bread in half at an angle. Flip one half over and put next to the other half to make a heart shape, and place on baking sheet. Repeat with other pieces, then spread the naan with pesto and sprinkle with cheese mixture. Bake for about 10 minutes.

*Naan makes super quick personal pizzas, so I always try to keep some in the freezer. This would also work well for cheese pizza hearts or whatever kind of pizza is popular in your house.

Ratatouille

Roasted vegetable ratatouille is hearty and satisfying, making it a great dinner for vegetarians and meat-eaters alike. You can make it a few days ahead; reheat before tossing with pasta. (recipe from my sister Liz)

2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving

Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.

While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.

Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.

*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.