watercress topping
TIME: 10 TO 15 MINUTES
2 bunches of watercress (about 6 cups chopped)
4 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper
Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems.
In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.
bell peppers & onions topping
TIME: 25 MINUTES
1 onion
2 large red, yellow and/or orange bell peppers
1 tablespoon olive oil
salt and pepper
4 small balls of fresh mozzarella cheese (optional)
Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.
Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.
serving & menu ideas
Other perfect toppings for crostini include Classic Pesto, Sicilian Chickpea Spread, Herbed Hummus, and Fresh Tomato & Mozzarella Salad.
If you want to serve crostini as an appetizer before a main dish, the combination possibilities are endless. Here are some of our favorites: Watercress Crostini before Fettuccine with Walnut Pesto, Blue Cheese Crostini before Warm French Lentil Salad, Bell Peppers & Onions Crostini with Mushroom Tortellini Soup.
broccolini cheddar melt
SERVES 2
TIME: 20 MINUTES
1 bunch broccolini (10 to 12 stems) or 1 large broccoli crown
3 garlic cloves, minced or pressed
2 teaspoons olive oil
salt and pepper
2 slices whole wheat or multigrain bread
3 ounces Cheddar cheese
Dijon or yellow mustard
Rinse the broccolini and chop it into ½ inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about ¼ cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
INGREDIENT NOTE Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don’t need to be peeled.
serving & menu idea
For soup and sandwich night, have some Red Bean, Potato & Arugula Soup.
seitan pizza subs
It’s just a short time from getting out the ingredients to sinking your teeth into these crusty rolls with a warm, soft filling.
SERVES 4
TIME: 15 MINUTES
4 sub rolls
1 cup tomato sauce, marinara sauce, or Simple Tomato Sauce
8 ounces pepperoni-style sliced seitan
½ cup sliced pitted black olives
8 ounces sliced mozzarella cheese
Slice the rolls in half lengthwise and place them open and cut-side up on a baking tray. Lightly toast under the broiler.
Spread tomato sauce on both halves of each toasted roll. On the bottom halves, lay seitan slices in an overlapping pattern. Sprinkle the top halves with sliced olives and then cover with cheese. Broil until the cheese is melted and the seitan is hot. Put the halves back together and serve while hot.
INGREDIENT NOTES In place of sub rolls, use a long loaf of French or Italian bread cut into 5-inch lengths.
Look for pepperoni-style seitan slices in the refrigerator section near the tofu in natural foods stores and many supermarkets.
variation
Sometimes we make these subs with pan-fried slices of portabellas instead of seitan.
serving & menu ideas
Serve Broccoli Slaw on the side and Chocolate Malts for dessert.
bean & cheese quesadillas
In about 10 minutes, this simple supper is in the oven, and just when you’re tempted by the aroma, it’s ready.
SERVES 4
HANDS-ON TIME: 10 MINUTES
BAKING TIME: 10 TO 15 MINUTES
1 16-ounce can of refried beans
8 flour tortillas (8- to 10-inch)
1 cup of your favorite salsa
2½ cups grated Monterey Jack cheese (about 8 ounces)
Preheat the oven to 400°.
Arrange 4 tortillas at least an inch apart on a lightly oiled baking sheet. Spread refried beans evenly over each tortilla. Spoon a couple of tablespoons of salsa on top of the beans and sprinkle with cheese. Place the remaining tortillas on top and press gently. Bake until the cheese is melted and the quesadillas are warmed through, 10 to 15 minutes.
Cut each quesadilla into 6 wedges and serve while hot, with more salsa on the side.
INGREDIENT NOTES If you can’t find refried beans that you like, use plain pinto beans or black beans and mash them with the salsa before spreading on the tortillas.
variations
Any number of other ingredients dress up these simple quesadillas: sliced olives, corn, chopped scallions, chopped green chiles, small cubes of cream cheese. But don’t pile it on too thick or the filling will ooze out when you cut the quesadillas into wedges—about ½ inch deep is the maximum.
If you prefer a stovetop method, warm a lightly oiled skillet on medium heat. Cook the quesadillas for 2 to 3 minutes on each side, until the cheese is melted.
serving & menu ideas
For a weeknight Mexican fiesta, serve with Tomato Tortilla Soup and have Mango Coconut Sorbet for dessert.
vegetarian reuben
These open-faced sandwiches are not very traditional, rather messy—and very satisfying.
SERVES 4
TIME: 20 MINUTES
¼ cup mayonnaise
1 tablespoon ketchup
2 teaspoons white or cider vinegar
pinch of salt
black pepper to taste
pinch of sugar
1 8-ounce package of coleslaw mix or 4 cups finely shredded cabbage
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