There are over 100 new and easy recipes from Mollie in the book, in the following categories: Breakfast Specials Lunch Dishes Dinner Entrées Vegetable Side Dishes Grain Dishes "Three Little Desserts" Plus a Few Cold Plates and Salads, Soups, Snacks, Smoothies & Shakes, Sauces, Salad Dressings, & Dips Below are some sample recipes for you to enjoy!
Quick Broiled Eggplant Parmesan	Portobello Pizzas
Pomegranate-Lime Glaze	Baked Stuffed Peppers Filled with Bulgur-Pine Nut Pilaf

Quick Broiled Eggplant Parmesan

Unlike the traditional version, which has the eggplant battered and fried, and then baked in a casserole, like lasagna, this quick, clean version is made in the broiler in must a few quick steps.  It’s fun to prepare, and really good.  Be sure to use a good commercial tomato sauce (or your own favorite homemade) and high-quality parmesan cheese, freshly grated, if possible.

This will keep for only about 2 days if covered tightly and refrigerated, but is best eaten right after it’s made.

• Extra-virgin olive oil as needed

• 2 small Japanese, Chinese or Baby Italian eggplant (about 6 ounces each)

• Salt to taste

• Freshly ground black pepper to taste

• 6 tablespoons good quality tomato sauce

• 6 tablespoons part-skim ricotta cheese

• 6 tablespoons shredded part-skim mozzarella cheese

• 3 tablespoons minced fresh basil (optional)

1. Preheat the boiler to 500°F and move the oven rack to the highest position.  Lightly brush a baking tray with olive oil.

2. Cut the eggplant in half lengthwise, and place each half cut side-up the prepared baking tray.

3. Lightly brush the cut surface of each eggplant half with olive oil, then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.

4. Remove the eggplant from the broiler and lower the oven rack to the second highest position.

5. Turn the eggplant back to its cut side-up position, and sprinkle lightly with salt and pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2 tablespoons ricotta over each half in an even layer.   Sprinkle each half with 1 1/2 tablespoons mozzarella and 1/2 tablespoon parmesan.

6. Return to the broiler and cook until the cheeses are melted and have formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a sprinkling of minced basil, if desired.

Yield: 2 servings

Portobello Pizzas

Portobello mushrooms are perfect little containers for vegetables and cheese. These fit perfectly onto toasted English muffins, and can thus be portable.

The fully cooked pizzas reheat beautifully!  Store in a tightly covered container in the refrigerator, and bring to room temperature before reheating in a 300°F oven or a microwave.

• 4 medium (4-inch) firm portobello mushrooms, caps intact

• Up to 1 tablespoon olive oil

• Fresh spinach leaves, clean and dry (about a handful)

• 1 medium tomato (8 ounces) , not too ripe

• Half a medium yellow or green bell pepper

• Dried thyme

• Salt

• Freshly ground black pepper

• 1//2 cup part-skim, low moisture mozzarella cheese, shredded (about 4 ounces)

• Crushed red pepper to taste (optional)

1. Remove the mushroom stems, and wipe the caps clean with a damp paper towel. Place a large, heavy skillet over medium heat for about 2 minutes.  Add a little olive oil, wait about 30 seconds,  then swirl to coat the pan. Place the mushrooms cap-side down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time, to cook for about 5 to 10 more minutes on their cap side once again. 

2. Core the tomato and gently squeeze out the seeds through the opening.  Cut the tomato and the bell pepper into very thin slices.

3. Soon before serving, heat the broiler.  While it is heating, place the mushrooms cap-side down in a pyrex or ceramic baking dish.  Top each mushroom with a few spinach leaves, some slices of tomato and bell pepper, pinches of dried thyme, salt and pepper.  Take your time covering the top with grated cheese, tucking it into every crevice and cavity, trying to cover everything (including the edges of the mushroom,  so they won't burn under the broiler).

4. Broil until the cheese melts and is turning golden.  Watch carefully, as this will only take about 5 minutes or less.  Serve hot, warm, or at room temperature.

Yield:  About 2 servings (2 small pizzas apiece)

Pomegranate-Lime Glaze

Pomegranate Molasses is a delicious condiment available at Middle Eastern food shops– or in the imported foods section of basic grocery stores.  It keeps forever in your cupboard, and a little bit goes a long way.  In this simple sauce  (which also keeps forever, if refrigerated)  pomegranate molasses is simply mixed with some fresh lime juice for a stunning result.  Good on all vegetables, grains, tofu, chicken, meat – you name it.

• 1/4 cup pomegranate molasses

• 1 tablespoon plus 1 teaspoon fresh lime juice

1. Combine the two ingredients in a small bowl and mix until smooth.

2. Serve at room temperature, spooned over hot or room temperature food.

Yield:  1/3 cup (about 1 tablespoon per serving)

Baked Stuffed Peppers Filled with Bulgur-Pine Nut Pilaf

Get a little fancy on a weeknight with this elegant little dish – and lift your spirits in the process.  It’s not a lot of work, especially if you make the pilaf well ahead of time.

Once baked, these will keep for up to a week if wrapped tightly and refrigerate.  They reheat really well in a microwave or regular oven.

Use warm-colored (red, yellow, and/or orange) bell peppers for this, if you can.  They are much sweeter- and lovelier visually-  than green ones.

• Extra-virgin olive oil as needed

• 4 medium-size (6-ounce) bell peppers (red, yellow, and/or orange)

• 1 recipe Bulgur-Pine Nut Pilaf (recipe follows)

1. Preheat the oven to 375°F.  Lightly oil a baking tray.

2. Use a sharp paring knife to cut the stem “fixture” from each pepper,  reserving the stems.  Reach inside the peppers with the knife or a spoon to scrape out the pith and seeds.  Do your best to leave the peppers intact in the process.

3. Spoon in 1/2 cup pilaf per pepper, patiently packing it down as you go.  Place the stems back on top as a plug for the filling (or, if you want to get poetic, as a hat for the pepper).

4. Brush the outside surface of each pepper with a little additional olive oil, and place them standing upright, if possible, on the prepared tray.

5. Bake for 35 minutes in the center of the oven.  Serve hot or warm.

Yield:  4 servings

Bulgur –Pine Nut Pilaf

Sautéing the uncooked bulgur and pine nuts in oil before adding the water will give this dish a deeper, toastier flavor,

This keeps for up to a week if stored in a tightly covered container in the refrigerator.

• 1 tablespoon extra-virgin olive oil

• 1/2 cup bulgur

• 1/4 cup pine nuts

• 1/2 cup boiling water

• 1 tablespoon freshly lemon juice

• Pinch of salt (or to taste)

• 1 teaspoon minced fresh dill

• 1 to 2 tablespoons finely minced chives or scallion

• 1 tablespoon currants (optional)

1. Heat the oil in a medium-small skillet with a tight-fitting lid.

2. Add the uncooked bulgur and the pine nuts, and sauté over medium heat for about 5 minutes, or until it gives off a toasty smell.  Keep stirring during this process to be sure it doesn’t burn.

3. Pour in the water and place the lid on the pan.  Let stand 30 minutes

4. Stir in the olive oil and lemon juice, and add little salt to taste. 

5. Stir in the remaining ingredients, and serve warm or at room temperature.

Yield:  2 servings (A generous 3/4 cup per serving)

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