Sweet Potato, Black Bean, Spinach and Pepper Vegan Enchiladas

-from OhSheGlows.com. Originally posted here.

Baked Sea Bass With Potatoes, Tomatoes and Onions

-NYTimes/Bittman, 3 Jul 2011

Baked Sea Bass With Potatoes, Tomatoes and Onions
By MARK BITTMAN
Time: 1 hour

6 tablespoons olive oil

6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices

6 medium ripe tomatoes, cored and cut into 1/4-inch slices

3 medium onions, thinly sliced

Salt and black pepper

9 unpeeled garlic cloves, crushed

6 fresh thyme sprigs, plus more for garnish

6 fresh rosemary sprigs, plus more for garnish

6 whole small sea bass or other fish (about 4 pounds total), scaled and gutted.

1. Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 30 minutes.

2. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Yield: 6 servings.

Soba noodle salad with broccoli and spicy tofu

-adapted from Cooking Light, May 2011

8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.

Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.

While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.

Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.

Linguine with Clams and Fresh Herbs

-Cooking Light, April 2011

Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.

Fusilli with Caramelized Spring Onions and White Wine

-Cooking Light, April 2011

Preheat oven to 375.

Start boiling pot of salt water for pasta.

Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.

Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.

Combine onions and pasta and sprinkle panko mix over top.