Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy	1 cup
Maple syrup or honey	½ cup
Vanilla extract	1 teaspoon
Flour, almond	1 cup
Salt, flaked sea	Optional

1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
5. Bake for 12 minutes, or until the cookies begin to brown. 
6. Remove from the oven, and allow the cookies to cool on a wire rack. 

Recipe from Eating Bird Food, September 2021

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow	4 medium
Butter, unsalted; room temperature	2 tablespoons
Salt, fine sea
Crème fraîche	½ cup
Maple syrup	1 tablespoon
Lime juice, freshly squeezed	1 tablespoon
Fish sauce	2 teaspoons
Black pepper, freshly ground	½ teaspoon
Scallions, thinly sliced, both green and white parts	2 tablespoons
Pinenuts, roasted	2 tablespoons
Red chile flakes	1 teaspoon
Lime zest	½ teaspoon

1. Preheat your oven to 425°F. 
2. Rinse and scrub the potatoes under running tap water. 
3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
4. Brush or smear with butter, and season with salt. 
5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
7. Remove from heat and rest for 5 minutes. 
8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 

Recipe adapted from Food52.

Roasted cauliflower lasagna

Cauliflower florets	8 cups
Olive oil	1 tablespoon + 1 tablespoon +
Salt, kosher
Tomatoes, whole plum, no-salt added	28 ounces
Water	1 ½ cups
Garlic, sliced chopped	4 + 1
Bell pepper, red, diced	1
Tomato paste	2 tablespoons
Basil leaves, fresh	1 cup
Lasagna noodles, whole wheat	8 ounces
Ricotta	1 cup
Egg	1 large
Mozzarella, shredded	1 cup
Parmesan	¼ cup
Parsley leaves, fresh, chopped	2 tablespoons

1. Preheat oven to 425°F. 
2. Toss the cauliflower with 1-tablespoon oil and ½-teaspoon salt. 
3. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden in spots, about 30 to 35 minutes; cool slightly. 
4. Place the tomatoes in a medium bowl, and use your hands to crush them. 
5. Rinse the can with the 1 ½-cups water and add it to the bowl with the tomatoes. 
6. Heat the remaining oil with the sliced garlic and ½-teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. 
7. Add the bell pepper and cook, stirring, until soft, about 8 minutes. 
8. Add the tomato paste and stir to incorporate, about 30 seconds. 
9. Add the crushed tomatoes with their juices and four large basil leaves. 
10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. 
11. Meanwhile, bring a large pot of water to a boil. 
12. Add the lasagna noodles one at a time into the pot; cook according to the package directions until al dente. 
13. Drain the noodles in a colander. 
14. Add 1 to 2 tablespoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl. 
15. Combine the ricotta, egg, 1 ½-cups roasted cauliflower, and one chopped garlic clove in a food processor and pulse until evenly pureed. 
16. Tear the remaining basil into small pieces, add to the food processor and pulse three to four more times to chop the basil finely, but not puree; transfer the mixture to a medium bowl. 
17. Spread ¼-cup sauce on the bottom of a 9-by-13-inch baking dish. 
18. Place four noodles on the bottom, without overlapping, cutting to fit, if necessary. 
19. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella, and one-third of the Parmesan. 
20. Loosely fit three more noodles on top of the cheese without overlapping. 
21. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella, and one-third more of the Parmesan. 
22. Top with the remaining four noodles, cutting just to fit. 
23. Then add the remaining tomato sauce, mozzarella, and Parmesan. 
24. Cover with foil and bake until bubbly and hot, about 20 minutes. 
25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. 
26. Allow to rest for 10 minutes so the lasagna will cut more easily. 
27. Garnish with the parsley. 

Recipe from Food Network

Mushroom-barley soup

Oil, olive	2 tablespoons
Garlic, minced	2 cloves
Onion, yellow, diced	1 large
Carrots, peeled, diced	2 large
Celery, diced	2 stalks
Salt, kosher	1 ½ teaspoons +
Thyme, dried	1 teaspoon
Pepper, freshly ground	½ teaspoon +
Tomato paste	2 tablespoons
Mushrooms, cremini or button; sliced	1 pound
Pearl barley	½ cup
Bay leaf	1
Broth, mushroom or vegetable	5 cups
Lemon juice, fresh	1 tablespoon

1. Using an Instant Pot, select the Sauté setting, and heat the oil. 
2. Add the garlic and heat, stirring for 2 minutes with a wooden spoon. 
3. Add the onions, carrots, celery, and salt; sauté for 5 minutes, until the onion is softened. 
4. Add the thyme, pepper, and tomato paste; sauté for about 1 minute. 
5. Stir in the mushrooms, barley, bay leaf, and broth. 
6. Secure the lid, press Cancel, select Manual, and set the cooking time to 30 minutes. 
7. Let the pressure naturally release for 20 minutes, then vent the Instant Pot to release the remaining pressure. 
8. Carefully open the pot, remove and discard the bay leaf, and stir in the lemon juice. 
9. Taste and adjust the seasonings as needed.

Recipe from The Ultimate Instant Pot Cookbook by Coco Morante.

Rata

Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Zucchini, thinly sliced	1 medium
Squash, yellow, thinly sliced	1 medium
Eggplant, thinly sliced	1 medium
Panko	¼ cup
Parmesan, thinly grated	¼ cup

1. Preheat the oven to 375°F. 
2. In a large saucepan over medium heat, heat the oil. 
3. Add the garlic, and cook until fragrant, about 1 minute. 
4. Add the tomatoes, rinse the can with the water and add as well. 
5. Add the red pepper flakes, oregano, and salt. 
6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
7. Puree with a handheld immersion blender. 
8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
10. Sprinkle with panko, and then cheese. 
11. Drizzle with oil. 
12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

Spinach-&-ricotta-stuffed tomatoes with piquillo peppers

Oil, olive, extra-virgin	2 tablespoons + 1 tablespoon + 4 tablespoons
Tomatoes, firm, ripe, top ½-inch cut off & reserved	4 medium
Salt, kosher
Pepper, freshly ground
Onion, halved, thinly sliced	½ medium
Rosé	½ cup
Baby spinach	5 ounces
Ricotta	4 ounces
Piquillo peppers, drained, diced	3
Parmigiano-Reggiano cheese	1 ½ ounces
Basil, chopped	¼ cup
Parsley, chopped	¼ cup
Garlic, minced	1 clove
Thyme, minced	½ teaspoon
Rosemary	½ teaspoon
Olives, kalamata, pitted, quartered lengthwise	7
Paprika, hot	Pinch
Micro arugula	Garnish

1. Preheat the oven to 350°F; ensure a rack is mounted in the center. 
2. Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a ¼-inch wall on the sides. 
3. Lightly sprinkle the inside of the tomato cups with salt, and drain upside down on a paper towel-lined plate. 
4. In a large skillet, heat 2-tablespoons oil over moderate heat. 
5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. 
6. Add the rosé and cook until almost completely evaporated, about 5 minutes. 
7. Scrape the mixture into a medium bowl, and wipe out the skillet. 
8. Heat 1-tablespoon oil in the skillet over moderately high heat. 
9. Add the spinach and cook, stirring, just until wilted; transfer to the bowl. 
10. Add the ricotta, peppers, cheese, basil, parsley, garlic, thyme, rosemary, olives, and paprika; season with salt and pepper. 
11. Set the tomatoes in the gratin dish in their juices, and stuff with the ricotta filling. 
12. Bake until the tomatoes are softened, about 20 minutes. 
13. Set the tops on the tomatoes, and bake 10 minutes longer. 
14. Using a slotted spoon, transfer the tomatoes to a plate; cover to keep warm. 
15. Transfer the juices to a blender, and add the remaining 4-tablespoons oil; puree until smooth. 
16. Strain the sauce into a small saucepan, and season with salt and pepper. 
17. Simmer over moderately low heat, stirring occasionally, until slightly thickened, about 10 minutes. 
18. Spoon the sauce into shallow bowls and set a stuffed tomato into each one. 
19. Garnish with the arugula, drizzle with oil, and serve. 

Recipe mildly adapted from Food&Wine Magazine, August 2016.