Tasty whole grains and canned beans recipes from the pantry

This is a great slideshow from the NYTimes that might have the most diehard meat-eater wanting to sample the mostly veg recipes. They are lovingly shot and most include grains that you can buy in bulk and store in your cabinets. The next time you think there's nothing to eat, turn to these ideas.

Stealing recipe ideas from stores & restaurants

Breaking out of the food rut. Sometimes it seems like I am eating the same things over and over. That's when it's time to look for inspiration. Instead of starting with cookbooks, start by looking at stores with good deli items or the menus of restaurants you love then hit the cookbooks or online recipes and make your own versions of those items. I've ordered some of these 500 calories, 4 minute veggie meals from Fresh Direct in the past when I was working full time and trying to finish my thesis. Some of them were great with a lot of flavor, others ho-hum. But they all shook me out of the rice and beans mode when I had more time to cook and they helped me add protein options other than tofu and beans!

Three sustainable dishes for the non-cook: stir-fry, lentils and rice, cabbage salad

Mark Bittman introduces three basic recipes for the non-cook that are the building blocks for making your own dinner. Try these even if you are already a cook and post your variations. Thanks to the people at Sustainable Flatbush for sharing this via Twitter (full disclosure: I discovered it on their website).

Glazed Salmon with Spicy Grapefruit Relish from whole living.com

Michelle calls this the best salmon dish she's ever made. Fresh salmon and tart grapefruit seem like a good way to pretend at least for one dinner that you're on vacation somewhere tropical in the depths of winter.

Vegetarian Black Bean Chili

This is incredibly tasty and simple to make. The garnishes are a MUST. They really make the dish so earthy and tasty. Recipe Link

Mixed greens with smoked gouda (allrecipes)

Tweaked from allrecipes.com, this salad turned out nicely.

1/3 cup balsamic vinegar
1/3 cup olive oil
1/4 cup soy sauce (I only used 1 tablespoon thinking 1/4 cup would make the dressing too salty/watery)
2 cloves garlic (I only used one and it was enough)
2 tablespoons chopped fresh basil (did not have any)
8 ounces smoked gouda cut into 1/2 inch cubes (I used about 2 of soy gouda)
2 tomatoes, cut into wedges
1 10-oz package mixed salad greens (I used 1/2 head of fresh green chard cut into 1/2 inch strips)
salt and pepper to taste

In a medium bowl, stir together the balsaic vinegar, olive oil, soy sauce, garlic and basil. Add cheese and tomatoes, tossing to coat. Cover and chill for 30 minutes to marinate.

Place salad on serving plates. Top with the cheese and tomato mixture. Season with black pepper.

***In my quest to cut down on my vegetarian fallback of cheese sandwiches and other fat-heavy dairy products, I found this soy cheese. This was my first time trying soy gouda -- I found it at Todaro Brothers on Second Avenue. I tried putting it on top of a potato-and-onion omelet this morning and broiling it in the oven, but the soy cheese did not melt and bubble like regular cheese, so it might be best used cubed in green salads or in a cold pasta salad. The texture was good and I thought it tasted like gouda. There was also a soy mozzarella so I plan to play with that and will report back soon.

Carrots and Potatoes

my version of how to cook everything

Whether you love her, hate her, or know nothing about her, Alice Waters is one of the earliest advocates for eating locally. My friend Anne gave me Chez Panisse Vegetables by Alice L. Waters years ago, and after my mom's The New Good Housekeeping Cookbook (at right, circa 1963) it is my go-to book for what to do with those extra carrots and potatoes that hang out in the fridge crisper drawer. A lot of Ms. Waters's recipes are more like guidelines, there are few measurements and ingredient lists but I like the simple approach. Everyone loves this recipe:

Moroccan Carrot Salad

Peel baby carrots, leaving 1/4 inch of stem attached, and cut in half lengthwise. (I also peel, then cut regular carrots into 1/2" around sticks about 3" long). Boil until tender in salted water with a clove of crushed garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil, and chopped parsley (I have also used cilantro or mint), and set aside to marinate for at least an hour before serving.

These are great at room temperature. If you have any leftovers they are great chilled, then thrown into a salad the next day.

Pasta with Potatoes, Rocket and Rosemary

This is a healthy alternative to mac and cheese for a comfort food.

1 pound firm boiling potatoes
1/3 cup extra virgin olive oil
salt and pepper
2 bunches rocket (about 1/2 pound) (I have used every kind of green, including spinach, kale and dandelion here If the greens are on the tough side, add them to the boiling water with the pasta and that will make them easier to digest)
1 small red onion (regular onions OK, too, see I am not that big a recipe follower)
4 to 6 cloves garlic
1 sprig rosemary
3/4 pound penne or other tubular pasta
1/2 lemon

Preheat the oven to 400 degrees F.

Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt and pepper. Spread them in a single layer in an ovenproof dish or baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes.

Wash the greens, drain, and set aside. Slice the onion thin. Peel and chop the garlic and rosemary leaves. Put a large pot of salted water on to boil for the pasta.

When the potatoes are done, remove them from the oven and put the pasta in to cook. Heat a saute pan, add some of the olive oil, and saute the onion until it is soft and translucent and starting to brown, about 5 minutes. Lower the heat, add the potato slices, garlic, and rosemary, and toss together for a minute or two. When the noodles are done, drain them and add to the potatoes and onion along with the greens. Add a squeeze of lemon juice and toss everything together. Drizzle a little olive oil over and serve.

Variations: Add a little vegetable broth or splash of white wine at the end for a wetter, brothy version of the dish. Sprinkle a little grated cheese on top when you serve it. Add some toasted walnuts or pine nuts. Add crumbled hard boiled egg or cooked bacon/sausage with the greens.