Spicy Carrot Soup with Cashews

1 pound carrots, peeled and sliced
2 cups water
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 cup chopped cashews

Cook carrots in water until very tender (about 10-15 minutes). Meanwhile cook the onion in non-stick spray until they begin sweat and turn translucent. Add garlic and spices and continue to cook until onions are done.

Combine carrots and onions and puree in blender or with immersion blender.

Top with cashews and serve.

Makes about 4 servings.

Cauliflower and Ham Tart

Adapted from the Bon Appétit Vegetables cookbook.

1 sheet of pastry crust (or homemade if you're so inclined)

1 cup of whipping cream
1 cup skim milk
2 eggs
2 egg yolks
1/2 cup grate Parmesan cheese
1 large cauliflower cut into florets (about 2 cups, heaping)
1 cup diced smoked ham

Press crust into 10-inch quiche pan. Bake for 15 minutes until lightly browned according to package directions.

For filling, combine cream, milk, eggs, yolks, and Parmesan in mixing bowl. Mix thoroughly.

Bring salted water to boil. Reduce heat to medium and add cauliflower and cook 3 - 5 minutes until barely tender. Drain thoroughly.

Distribute ham and cauliflower over crust. Pour egg mix over top. Bake at 350 for 40 -45 minutes until knife inserted in center comes out clean.

Broccoli Carrot Chicken and Rice Curry Soup

7 cups water
5 teaspoons chicken bouillon
1 large head broccoli
3 carrots
2 teaspoons curry
½ teaspoon ginger
1 skinless boneless chicken breast cut into pieces

Combine all in a slow cooker. Cook on low 7-9 hours.

5-Spice Lentil Soup

1 cup dried brown lentils
2 ½ cups water
1 tomato diced
1 red pepper diced
1 leek sliced
1 teaspoon 5-Spice Powder

Combine all in crockpot and cook on low for 8 hours.

Ricotta Pesto Pizza Pie

1 roll frozen pizza dough, thawed and rolled out into 15 inch circle

1/2 cup fat-free ricotta
1/4 cup pesto
1/8 cup pizza sauce
1/2 cup fat-free mozzarella
chopped zucchini (about half a large one)
chopped mushrooms, about 5 large
quartered cherry tomatoes, about a cup

Bake pizza crust for about 10 minutes at 400 degrees. Remove from oven and top with ricotta mixture. Spread pizza sauce on top. Add cheese evenly and then top with vegetables. Return to oven and bake another 10 - 12 minutes until cheese is melted and golden brown.

Balkan Spiral Pies with Cabbage Filling

adapted from Bon Appétit Vegetables Cookbook

1 small cabbage (1 1/2 - 2 pounds) quartered
1/2 pound bacon, cut into quarter-inch pieces
1 large onion diced
1 tablespoon sugar
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds crushed
12 phyllo pastry sheets

Preheat oven to 375 degree Fahrenheit.

Bring large amount of water to rapid boil. Blanch cabbage for 5 minutes. Drain well before cutting into 1/2 inch strips. Discard core.

Brown bacon until it is brown, but not crisp. Remove from pan and drain on paper towels. Remove bacon grease from pan.

Saute onion until over medium heat until it begins to wilt. Add sugar and saute for a few minutes more.

Add cabbage and cook until it is softened and beginning to get glossy, about 12-15 minutes.

Season with paprika and caraway. Add bacon and cook for 5 minutes more, to blend flavors. Set aside.

Spray one phyllo sheet with non-stick spray, and fold in half, with spray to outside. Add filling about 1 inch from folded edge. Roll up and enclose filling like a cigar. Twist into spiral, tucking end under.

Place on baking sheet covered with non-stick cooking spray. Bake for 20-25 minutes until golden brown and flaky.

BLT Submarine Pizzas

This is modified from this BLT pizza recipe.

Makes 2 personal pizzas

3 slices bacon
1 tomato
1/2 cup reduced fat mozzarella cheese
2 Flatout flatbreads
8 leaves Romaine or other lettuce

Vinaigrette:
1 tablespoon olive oil
1 teaspoon red wine vinegar
4 leaves basil
pinch garlic salt
pinch oregano

Preheat oven to 375.

Spray the bottoms of the flatbread with non-stick spray. Brush the top with olive oil. Divide cheese between two crusts. Dice tomato and divide between two crusts. Brown bacon and drain; divide between two crusts.

Bake pizza for 10 minutes until cheese is melted and crust begins to brown. Meanwhile combine vinaigrette ingredients, shred lettuce and coat with dressing. Divide between two pizza crusts.