Roasted Corn and Edamame Salad

Ingredients: Freshly cut kernels from 3 to 4 ears fresh corn 3 cloves garlic, not peeled 1/2 tablespoon vegetable oil 1 teaspoon mild chile powder 1/2 teaspoon ground cumin Kosher salt 1/2 pound shelled edamame 1 red bell pepper, seeded and diced, or 2 plum tomatoes, seeded and diced 1 cucumber, peeled and diced 3…

Roasted Veggie Chickpea Salad

Ingredients: 1/2 pint grape tomatoes, halved 1/2 poblano pepper, seeded and chopped 1/4 red onion, chopped Corn kernels cut from 2 fresh cobs of corn 2 cloves garlic, minced 2 tbsp. olive oil, divided Coarse salt and freshly ground pepper 2 cups cooked chickpeas 2 oz. crumbled feta cheese 1 tsp. red wine vinegar 1…

Tomato Artichoke Soup

Ingredients: 1 large onion 3 cloves garlic 1 15-ounce can artichokes 3 tablespoons butter 3 bay leaves 2 23-ounce cans diced fire-roasted tomatoes 1 cup water 1 teaspoon dried oregano 2 teaspoons dried basil ¼ cup grated Parmesan cheese ½ teaspoon kosher salt Croutons and additional cheese for topping Chop onion and mince garlic. Drain…

Bulgur, Spinach, and Tomato Casserole

Ingredients: 1 cup coarse bulgur Salt to taste 2 28-ounce cans chopped tomatoes with juice 4 tablespoons extra virgin olive oil 6 plump garlic cloves, minced 1/2 teaspoon sugar ½ teaspoon ground allspice or cinnamon Freshly ground pepper 12-ounces fresh spinach 2 tablespoons chopped fresh mint 1 ½ cups cooked chickpeas 2 ounces Gruyère or…

Rice-stuffed Tomatoes

Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large tomatoes Red pepper flakes, to taste 1/4 medium onion, finely chopped 1 garlic clove, minced 9 tablespoons short grain brown rice Few tablespoons chopped herbs such as cilantro, basil, or chives Heat oven to 350 degrees. Lightly coat an ovenproof baking dish…