1mediumyellow summer squashcut into 1⁄4-inch slices (11⁄2 cups)
1large red bell peppercut into 1-inch pieces
1⁄2 medium red onioncut into 8 wedges
1container7 oz refrigerated pesto with sun-dried tomatoes or regular basil pesto
2tablespoonsbalsamic or cider vinegar
Instructies
Cook couscous as directed on package.
In 10-inch nonstick skillet, heat oil over medium-high heat.
Add zucchini, yellow squash, bell pepper and onion; cook about 5 minutes, stirring frequently, until crisp-tender.
In large bowl, toss couscous, vegetable mixture, pesto and vinegar.
Serve warm or cool.
Notes / Tips / Wine Advice:
Couscous is on the most-wanted list because it’s versatile, tastes great and is fast to fix—it only takes 5 minutes! This tiniest form of pasta is granular semolina, a staple of North African cuisine.
1package10 or 10.5 oz frozen chicken-style breaded soy-protein nuggets
8cupstorn mixed salad greens
1cupshredded red cabbage
1cupshredded carrots11⁄2 medium
2mediumgreen onionssliced (2 tablespoons)
1cupwide chow mein noodles
Instructies
In small bowl, mix dressing ingredients with whisk until creamy.
Heat nuggets as directed on package.
Divide salad greens, cabbage, carrots and onions among 4 plates or 4 shallow bowls.
Top with nuggets; sprinkle with noodles.
Drizzle with dressing.
Notes / Tips / Wine Advice:
When time is tight, the produce department of the supermarket can come to the rescue! To save you time in the kitchen, look for all the convenience items you can find—such as preshredded carrots.
Stir in bell pepper and onion stir-fry, soybeans and garlic.
Cook 2 minutes, stirring frequently.
Cover; cook about 3 minutes longer or until vegetables are tender.
Stir in coconut milk.
Reduce heat to medium-low; simmer uncovered 2 minutes, stirring occasionally.
Serve mixture over rice.
Sprinkle with cashews and if desired, cilantro.
Notes / Tips / Wine Advice:
Be sure you’re on the right page—coconut milk is made from the flesh of coconut, not the thin liquid found inside the ripe fruit. It gives the sauce subtle coconut flavor and a creamy texture. Look for regular and reduced-fat (“lite”) coconut milk in the Asian foods aisle.
4ozuncooked spinach fettuccine or fettuccinebroken into 3-inch pieces
½cup vegetable broth
⅓cup dry white wine or vegetable broth
1tablespooncornstarch
3tablespoonshoisin sauce
1⅛teaspoon pepper
1package14 oz firm or extra-firm tofu, drained if needed
2tablespoonsvegetable oil
1½cups small fresh cauliflower florets
1large red or green bell peppercut into 1⁄4-inch strips
2clovesgarlicfinely chopped
⅓cup sliced almondstoasted*
Instructies
Cook and drain fettuccine as directed on package.
Meanwhile, in small bowl, mix broth, wine, cornstarch, hoisin sauce and pepper; set aside.
Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
Cut into 3⁄4-inch cubes; set aside.
Heat wok or 12-inch skillet over high heat.
Add 1 tablespoon of the oil; rotate wok to coat side.
Cook and stir cauliflower and bell pepper in oil about 4 minutes or until crisp-tender.
Remove vegetables from wok.
Add remaining 1 tablespoon oil to wok; rotate wok to coat side.
Cook tofu and garlic in oil over high heat 5 minutes, stirring gently.
Stir in reserved broth mixture; cook and stir about 1 minute or until thickened.
Stir in vegetables and fettuccine; cook until thoroughly heated.
Sprinkle with almonds.
Notes / Tips / Wine Advice:
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.Uniquely flavored hoisin sauce can best be described as an Asian barbecue sauce, yet it’s nothing like its American counterpart! It can be found near the other Asian sauces.
Cook uncovered about 6 minutes longer, stirring occasionally, until pasta is tender.
Drain; return to saucepan.
Meanwhile, in blender or food processor, place remaining ingredients except cheese.
Cover; blend on high speed until smooth, stopping to scrape down sides as needed.
Stir tofu mixture into pasta in saucepan.
Reduce heat to low; cook about 3 minutes, stirring constantly, until warm.
Just before serving, sprinkle with cheese and toss.
Notes / Tips / Wine Advice:
Pureed soft silken tofu gives dips and sauces like the one in this recipe the creamy, smooth texture of sour cream, without the fat—and it adds protein!
Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Add soybeans, remaining sesame sauce and frozen vegetables from meal starter.
Cover; cook 5 to 7 minutes, stirring frequently, just until vegetables are crisp-tender.
Remove from heat.
To sesame sauce in bowl, stir in vinegar.
Add cabbage, cilantro and cooked vegetable mixture; toss to mix.
Top with soy nuts.
Serve immediately.
Notes / Tips / Wine Advice:
Lightly salted soy nuts add lots of crunch to this “soy-ful” warm salad. Look for them alongside packages of dried fruit near produce or in the natural food section of the store.
6ozCheddar cheesecut into 1⁄2-inch cubes (11⁄2 cups)
1large tomatocoarsely chopped (1 cup)
1⁄2 medium cucumbercoarsely chopped ( 1⁄2 cup)
1small yellow bell peppercoarsely chopped ( 1⁄2 cup)
2⁄3 cup Italian dressing
Instructies
Cook and drain pasta as directed on package.
Rinse with cold water; drain.
Meanwhile, cook soybeans as directed on package.
Rinse with cold water; drain.
In large bowl, toss pasta, soybeans and remaining ingredients.
Cover; refrigerate at least 1 hour before serving.
Notes / Tips / Wine Advice:
Edamame is the Japanese name for fresh green soybeans, tasty little bright green gems that are high in protein and easily digested. Try eating them as a snack or appetizer—you will love them!
The Tailgate Pasta Salad is a flavorful and colorful dish perfect for outdoor gatherings or picnics. With a mix of gemelli or rotini pasta, fresh vegetables like zucchini, spinach, and cherry tomatoes, and a tangy homemade dressing, this salad is both refreshing and satisfying.
1mediumzucchinicut in half lengthwise, thinly sliced (2 cups)
1can14 oz artichoke hearts, drained and chopped
1cupcherry tomatoeseach cut in half
4ozfresh baby spinach leaves
½cupchopped fresh basil leaves
For the Dressing:
¼cupolive or vegetable oil
3tablespoonsred wine vinegar
1teaspooncoarse-grained mustard
1teaspoonsalt
½teaspoonpepper
1clovegarliccrushed
Instructies
Cook the pasta according to the package instructions.
Drain the pasta and rinse with cold water to cool; drain well.
Meanwhile, in a small bowl, mix together the dressing ingredients: olive or vegetable oil, red wine vinegar, coarse-grained mustard, salt, pepper, and crushed garlic.
Mix until well blended.
In a large mixing bowl, combine the cooked pasta, sliced zucchini, chopped artichoke hearts, halved cherry tomatoes, fresh spinach leaves, and 1/4 cup of the chopped basil.
Pour the dressing over the salad mixture and toss until everything is evenly coated.
Cover the salad and refrigerate for 2 to 3 hours to allow the flavors to blend.
Just before serving, sprinkle the remaining 1/4 cup of chopped basil over the top of the salad.
Serve chilled.
Notes / Tips / Wine Advice:
This pasta salad pairs well with a light, crisp white wine like a Sauvignon Blanc or a Pinot Grigio.
1package8 oz tempeh, cut into 2×1⁄4×1⁄4-inch strips
1mediumonioncut into thin wedges
4mediumcarrotscut into 2×1⁄4×1⁄4-inch strips (2 cups)
12ozfresh green beanscut in half crosswise (2 cups)
1⁄4 cup water
1mediumred bell peppercut into thin bite-size strips
2cupshot cooked white or brown rice
1⁄4 cup chopped fresh cilantro
Instructies
In small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with whisk until smooth; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over medium heat.
Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown.
Remove tempeh from skillet.
In same skillet, heat remaining 1 tablespoon oil over medium heat.
Add onion; cook 1 minute, stirring occasionally.
Stir in carrots, green beans and water.
Cover; cook 5 minutes.
Stir in bell pepper.
Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in tempeh and reserved peanut butter mixture until well mixed.
Cook 1 to 2 minutes, stirring occasionally, until hot.
Serve over rice.
Sprinkle with cilantro.
Notes / Tips / Wine Advice:
Tempeh, pronounced TEHM-pay and also spelled tempe, is a fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. If you can’t find it in your supermarket (sometimes it’s sold in the freezer case with other vegetarian foods), check a co-op or natural foods grocer.
1package10 to 10.5 oz frozen chicken-style breaded soy-protein nuggets
1bag1 lb frozen broccoli, carrots and water chestnuts
1can20 oz pineapple chunks, drained
1jar10 oz sweet-and-sour sauce (11⁄3 cups)
Instructies
Bake nuggets as directed on package.
Meanwhile, in 3-quart saucepan, heat 1⁄4 cup water to boiling.
Add frozen vegetables; reduce heat to medium.
Cover; cook 7 to 8 minutes, stirring occasionally and breaking apart large pieces, until hot.
Drain; return vegetables to saucepan.
Stir in nuggets, pineapple and sweet-and-sour sauce.
Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot.
Notes / Tips / Wine Advice:
This dish is great served over hot cooked rice or Japanese curly noodles; try sprinkling toasted regular sesame seed or untoasted black sesame seed over the top for extra Asian taste.