Servings: 4

Ingredients

• 2 1/2 cup(s) Peeled, Chopped Butternut Squash
• 2 tablespoon(s) Extra-Virgin Olive Oil
• pinch of salt
• Freshly Ground Pepper
• 5 cup(s) Low-Sodium Chicken Or Vegetable Broth
• 1/2 cup(s) Chopped Yellow Onion
• 2 small Garlic Cloves, finely chopped
• 1 1/2 cup(s) Pearled Barley
• 3/4 cup(s) Dry White Wine
• 1 teaspoon(s) Fresh Thyme, plus more for garnish
• 1  Lemon, zested
• 3/4 cup(s) Grated Parmigiano-Reggiano (optional if making vegan)

Directions

1. Heat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about 25 minutes, turning once halfway through. Set aside.
2. Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 6 minutes. Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute. Add 1/2 cup broth, 1 teaspoon thyme, and lemon zest; stir frequently until liquid is absorbed.
3. Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about 30 minutes. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash and garnish with thyme.

Nutritional Information
(per serving)

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup fresh or frozen cranberries
• 1/4 cup water
• 2 teaspoons honey
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1/2 cup pepitas (pumpkinseeds)
• 3/4 cup chopped green onions
• 1/4 cup fresh cilantro leaves

Preparation

• 1. Preheat oven to 450°.
• 2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes.
• 3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.
• 4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently. (Note: We toasted them on a pan in the toaster oven)
• 5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

Makes 8 servings. 

Note: We added sliced and sauteed tempeh to this dish to make it a vegetarian entree.

1 cup wheat berries

6 cups water, vegetable stock or chicken stock

Salt to taste

2 broccoli crowns, broken into florets

2 tablespoons olive oil

1/2 cup minced onion

2 garlic cloves, minced

2 teaspoons chopped fresh rosemary and freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

1/4 cup chopped fresh parsley

1. Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.

2. Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.

3. Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.

4. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.

5. Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley. Heat through, stirring until the cheese melts, and serve.

Yield: Serves four.

Advance preparation: You can make this through step 4 several hours ahead and reheat. The cooked wheat berries will keep for three or four days in the refrigerator.

YIELD: 4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions

Ingredients
For Peanut sauce:

• 1/4 cup water
• 1 tablespoon brown sugar
• 3 tablespoons natural-style, chunky peanut butter (such as Smucker’s)
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon lower-sodium soy sauce

  For Stir-fry:

• 2 teaspoons brown sugar
• 5 teaspoons lower-sodium soy sauce
• 1 teaspoon Sriracha
• 4 garlic cloves, chopped
• 1 tablespoon plus 2 teaspoons sesame oil, divided
• 1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
• 2 cups thinly sliced carrot
• 1 cup (2-inch) strips red bell pepper
• 1 pound green beans, trimmed
• 1/2 cup water
• 3/4 cup thinly sliced green onions, divided
• 6 ounces mung bean sprouts

Preparation

• 1. To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
• 2. To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
• 3. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.

½ cup shortening

1 cup confectioners’ sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla

2 ½ cups all purpose flour

1 teaspoon salt

½ teaspoon red food color

½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings.

Blend in flour and salt.

Divide dough in half; blend food color into one half. (Cool dough in refrigerator before shaping)

Shape 1 teaspoon dough from each half into 4-inch ropes.  For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press lightly together and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown.  Mix candy and sugar.  Immediately sprinkle cookies with candy mixture; remove from baking sheet.

Makes about 4 dozen cookies.

This recipe is on page 153 of the Betty Crocker Cookbook.

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Use hot turkey Italian sausage to add a little kick to this hearty, quick pasta meal. For a less bitter flavor than broccoli rabe, substitute Broccolini.

Yield: 7 servings (serving size: about 1 cup)

Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

If you can’t find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.