Sloppy Veg-Head Joe (vegetarian sloppy joe)

Serves: 4

INGREDIENTS:
1 tablespoon veg. oil
1 red, green or yellow bell pepper, chopped
2 jalapeno chiles, seeded and finely chopped
1 red onion, chopped
2 large cloves garlic, grated or finely chopped
two 15 oz cans black beans, rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
one 15 oz can diced fireroasted or crushed tomatoes
1 tablespoon brown sugar
1 tablespoon Worcestershire
juice of 1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles
1/2 cup chopped cilantro

DIRECTIONS:
1. In a large skillet, heat the oil, 1 turn of the pan, over mediumhigh heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6 to 8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
2. In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.

Chicken Succotash

Serves: 4 Prep 5 minutes Cook 10 minutes

INGREDIENTS
2 tablespoons butter
1 bunch scallions, white and green parts thinly sliced separately
salt and pepper
one 10-oz box frozen corn
1 cup frozen lima beans (I'm going to substitute edamame)
1 cup heavy cream
2 1/2 cups shredded rotisserie chicken
1 tomato, chopped

DIRECTIONS:
In a large skillet, melt the butter over medium heat. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.

Chicken Little Nuggets

Serves: 10 Prep: 20 minutes Bake: 25 minutes

INGREDIENTS:
1 stick (4 oz) melted unsalted butter
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 1/2 cups bread crumbs
1/2 cup unsweetened shredded coconut
1 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes

DIRECTIONS:
1. Preheat the oven to 400°. In a small bowl, combine the butter, cayenne pepper and salt. In a shallow dish, combine the bread crumbs and coconut.
2. Brush the chicken cubes with the butter mixture, then toss in the coconut mixture to coat. Place the chicken on a rack set on a baking sheet and bake until crisp and golden, about 25 minutes.

French Onion Bread Soup

Serves: 4 Prep: 15 minute Cook: 35 minutes

INGREDIENTS:
2 tablespoons EVOO
2 pounds onion, thinly sliced
1 small garlic clove, finely chopped
1 teaspoon dried thyme
salt & pepper
1/2 cup dry white wine
2 cups beef broth
1/2 baguette, cut into small cubes
2 cups shredded gruyere cheese

DIRECTIONS:
1. Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
2. Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

Pretzel-Crusted Chicken Finger and Zucchini Sticks

Serves 4

INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 oz shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
salt and pepper
1 12-oz bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 1/2 pounds chicken tenders
3/4 cup EVOO
carrot sticks, celery sticks, and dill pickle spears for serving

DIRECTIONS:
1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk begins to bubble, stir in the cheese and mustard. Season the sauce with salt and pepper, remove from the heat and cover to keep warm.
2. Preheat the oven to 250°. Using a food processor, finely grind the pretzels. Transfer to a shallow bowl and add the thyme. In another shallow bowl, beat the eggs. Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again. Repeat with the chicken.
3. In a large skillet, heat 1/2 cup olive oil over medium heat. Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side. Drain on paper towels; keep warm on a baking sheet in the oven. Repeat with the zucchini, adding more oil if necessary.
4. Serve the chicken fingers and zucchini sticks with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.

Chicago Style Butter and Garlic Pizza

Makes 1 14" pizza Prep: 20 minutes plus rising Bake: 30 minutes

INGREDIENTS:
1 package active dry-yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 clove garlic, ground
toppings of your choice

DIRECTIONS:
1. In a large bowl, dissolve the yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar; stir together. Cover with plastic wrap and let rise in a warm place for 20 minutes.
2. Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture. Combine the butter and garlic; mix into the dough. Turn out onto a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.
3. Lightly grease a large bowl, add the dough and turn to coat. Cover and set in a warm place until the dough is doubled in size, 1 hour.
4. Punch down the dough, then knead for 2 to 3 minutes. Grease a 9-by-13-inch baking pan, then press in the dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
5. Preheat the oven to 500°. Top the pizza dough with your favorite toppings. Lower the oven to 450° and bake for 30 minutes.

Apple Butter Pork Loin

INGREDIENTS:
1 2-pound boneless pork loin roast
1 1/2 cups apple butter
1 teaspoon cayenne pepper
1 cup long-grain rice
1 1/2 cups unsweetened coconut milk

DIRECTIONS:
Preheat the oven to 350°. Season the pork with salt. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium high heat, then brown the pork. In a small bowl, combine the apple butter and cayenne; slather the mixture onto the pork. Roast until a thermometer inserted into the center registers 145°, about 45 minutes. Meanwhile, in a medium saucepan, bring the rice, coconut milk, 1/4 cup water and 1/2 teaspoon salt to a boil. Cover and cook over low heat for 25 minutes. Fluff the rice with a fork and serve with the pork.