BAGEL GONE BANANAS

2 Tbs. natural nut butter, such as almond, cashew or peanut

1 tsp. honey

Pinch of salt

1 whole wheat bagel, split and toasted

1 small banana, sliced

Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.

SPRING PIZZA

 

3 Tbs. extra virgin olive oil, divided

3 cloves garlic, minced

1 bunch asparagus (about 1 lb.)

½ c. snipped fresh chives (from 1 bunch), divided

¼ tsp. salt

¼ tsp. freshly ground pepper

1 lb. whole wheat pizza dough

1 c. shredded Fontina or mozzarella cheese

Position rack in lower third of oven; place a pizza stone or large pizza pan on the rack and preheat oven to 450ºF. for at least 15 minutes. Meanwhile, combine 2 Tbs. oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 Tbs. oil, ¼ c. chives, salt and pepper. Roll out dough on a lightly floured surface to about a 14-inch circle. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the sough with the tips facing out. Top with cheese and the remaining chives. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

 

CAULIFLOWER  MASHED POTATOES

 

1 large head of cauliflower

1 (8-oz.) container low-fat or fat-free sour cream

1 tsp. onion powder

¼ c. chopped parsley

¼ c. bread crumbs

Cut the cauliflower into small pieces. Place the cauliflower in a steamer over water and cook until soft. Place the cooked cauliflower in a large bowl and mash with a fork until smooth. In a medium bowl, combine the sour cream, onion powder and parsley. Add the sour cream mixture to the mashed cauliflower and mix well. Spoon mixture into a baking dish. Sprinkle with the bread crumbs. Broil for 10 minutes or until the bread crumbs begin to brown.

 

EGG NOODLES  WITH HAM AND PEAS

If you do not have leftover ham you could make it with deli ham (just cut into strips) or else have the deli slice it thick (and then you can dice it) with cooked bacon, with leftover turkey; even utterly meatless it will be good.

3 Tbs. butter, divided use

1 small onion, finely diced

½ c. fresh bread crumbs (made from crumbling or processing a slice of white or wheat or French bread, preferably a bit stale)

12 oz. wide egg noodles

¼ c. chicken broth

1 c. cubed or sliced ham

1 c. frozen peas

¼ c. half and half

Juice and grated zest of ¼ lemon

Salt and freshly ground pepper

Finely chopped parsley

Freshly grated parmesan

Stick your pasta bowls in a 200ºF. oven while you prepare the pasta (this may seem fancy and silly but certain sauces congeal so unappetizingly on cold plates.)

Begin by bringing a large pot of water to a boil and salt it heavily (I use about a quarter cup of kosher salt, but you could use half that amount of table salt.)

In a wide pan over medium-low heat, melt 2 Tbs. of butter and sauté the onion until it is very soft and starting to turn golden, around 10 minutes. Meanwhile melt the other 1 Tbs. butter in a very small pan and fry the bread crumbs over medium heat until they are brown and crisp. Scrape them into a bowl when they are done so they don’t burn in the still hot pan while you’re not looking. When the onions are done, dump the noodles into the boiling salted water and give them a stir. Now add the broth, peas and ham to the onions; turn up the heat and boil vigorously until the broth is reduced by about half (i.e. there is much less of it left in the pan); then add the half and half and continue to simmer the sauce while you season it with the lemon zest and juice and salt and pepper (taste it first as the ham may add enough salt). Turn heat under sauce way down while you drain the pasta which should be done right about now. Stir the pasta into the sauce; stir in parsley and taste. Does it need anything? A little salt and pepper or a little more lemon zest and juice or a splash more half and half? When it’s perfectly delicious, serve in warm bowls, and pass the cheese and bread crumbs.

NOTE: Taste the pasta water; it should taste as salty as seawater. And really, I can’t stress this enough; if your cooking water isn’t heavily salted the pasta will stubbornly insist on remaining bland, no matter how much tasty love you lavish on it later. By contrast, well-salted pasta is almost always good even if it is imperfectly sauced.

 

DAVID ROSENGARTEN’S SHEPHERD’S SALAD

 

2 c. diced tomatoes (about 4 small tomatoes)

2 c. flat parsley leaves, whole

1 c. seeded and diced green pepper (about 1 large pepper)

1 c. diced cucumber (about 2 small ones)

1 c. coarsely chopped purple onion

1 c. chunks of Greek feta cheese

3 Tbs. freshly squeezed lemon juice

3 Tbs. extra-virgin olive oil

Salt and pepper to taste

Combine all the ingredients, except the salt and pepper, in a large bowl and mix well. Just before serving, season the salad with salt and pepper.