Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51. 

Slow Cooker White Bean Ragout

3 T. unsalted butter

3 8-oz. pkg. fresh cremini mushrooms, chopped

2 T. finely chopped garlic

1-1/4 t. kosher salt

3/4 t. black pepper

3 fresh thyme sprigs

3 T. tomato paste

1 c. unsalted vegetable stock

3 15-oz. cans no-salt-added cannellini beans, undrained and divided

6 c. chopped fresh spinach

1 T. red wine vinegar

2 T. olive oil

1 T. chopped fresh flat-leaf parsley

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are very tender and liquid is evaporated, 8-10 minutes. Stir in garlic, salt, pepper, and thyme sprigs. Cook, stirring occasionally, 5 minutes. Stir in tomato paste.

Transfer mixture to a 6-qt. slow cooker. Pour in vegetable stock. Rinse and drain 1 can of cannellini beans. Stir drained beans and remaining 2 cans of undrained beans into slow cooker mixture. Cover and cook on HIGH for 3 hours. 

Add spinach and vinegar; stir until spinach wilts. Remove and discard thyme sprigs. 

To serve, drizzle lightly with oil and sprinkle with parsley.  

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 29.

Cauliflower Cheese

2 t. salt, plus more to taste

1 head cauliflower, cut into bite-sized pieces*

1 T. butter, plus more for the baking dish

3 cloves garlic, finely chopped

1/2 t. chile flakes

1 bay leaf

1 T. all-purpose flour

1-1/2 c. milk

6 oz. sharp Cheddar cheese, grated

Pepper to taste

Additions:

1 T. Dijon mustard

4 scallions, finely chopped

Zest of 1 lemon

1 t. smoked paprika

1/2 t. dried thyme

Breadcrumbs

Sprinkling of finely chopped fresh basil

Preheat oven to 400 degrees.

Bring a large pot of water to a boil over high heat. Add salt and cauliflower, then leave it for 4 minutes.

Meanwhile, butter a baking dish large enough to hold all the cauliflower (a pie plate will work). Drain the cauliflower and add to the baking dish.

Melt the butter in a medium saucepan over medium heat. Add the garlic, chile flakes, and bay leaf, and cook for about 1 minute. Add the flour and stir quickly to make a roux. Cook and stir until the roux is just a little brown, about 1 minute. Slowly add the milk, stirring all the while, making a creamy sauce.

Continue cooking the sauce, stirring occasionally, until it just comes to a boil, 5-7 minutes. Once a couple of bubbles appear, turn off the heat and stir in the cheese. Include any additions (except the breadcrumbs). Taste and add salt and pepper as needed. Remove the bay leaf. The sauce should be creamy, smooth, and savory.  

Pour the sauce over the cauliflower, then sprinkle with breadcrumbs if using them. Bake until the top is brown and bubbly, about 40 minutes.

*Can also use broccoli or cooked winter squash. 

Serves 4.

Adapted from Good and Cheap, p. 93. 

Quinoa Pilaf

1 c. dry quinoa

1 t. extra-virgin olive oil or 2 t. vegetable broth or water

1/2 c. chopped red onion

1 c. diced carrot

1-1/2 c. vegetable broth

1/2 t. dried parsley

1/2 t. dried thyme

1/2 t. salt

1/4 to 1/2 c. chopped walnuts, to taste

In a mesh colander, rinse the quinoa.

In a large saucepan over medium-high heat, heat the olive oil. Combine the onion and carrot in the pan and saute for 3 minutes. Add the broth, parsley, thyme, salt, and quinoa. Stir to combine, then bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, until the broth is absorbed.

Remove from the stove and let stand 5 minutes. Fluff quinoa, then gently fold in the chopped walnuts. Serve warm or cold.

Goes great with roasted vegetables.

Makes 4 servings.

Adapted from Vegan Meal Prep, p. 79.   

Easy No Fuss Thanksgiving Turkey

1 12-20 lb. turkey

1 onion, peeled and quartered

1 lemon, quartered

1 apple, quartered

.75-oz. container fresh rosemary, divided

.75-oz. container fresh thyme, divided

.75-oz. container fresh sage, divided

Coarsely chopped vegetables: 4-5 ribs celery and 4 large carrots

 

Herb butter:

1 c. unsalted butter, softened, room temperature

1 t. salt

1/2 t. freshly ground black pepper

6-8 cloves garlic, minced

1 T. fresh chopped rosemary 

1 T. fresh chopped thyme

1/2 T. fresh chopped sage

If the turkey is frozen, thaw in the fridge, 24 hours for every 5 lbs. of turkey. Give one extra day, just to be sure.

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.

Adjust oven rack so the turkey will sit in the middle of the oven. Preheat oven to 325 degrees.

Make the herb butter: combine softened butter, salt, pepper, garlic, rosemary, thyme, and sage. 

Remove turkey from packaging and remove neck and giblets from inside the turkey. (No need to wash; cooking the turkey kills any bacteria.) Pat the turkey very dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and remaining herbs.

Optional: Loosen the skin over the breasts and smooth a few T. butter underneath the skin.

Place coarsely chopped vegetables in roasting pan. Add a little water. Set the turkey on top of the vegetables. 

Rub the rest of the herb butter all over the outside of the turkey, including legs and wings.

Roast at 325 degrees for 13-15 min. per pound. Check the turkey about halfway through cooking; once the skin gets golden brown, tent with tinfoil to prevent the breast meat from overcooking. (Alternatively, tent the turkey to start, then remove the tinfoil during the last hour of cooking to allow browning.) 

DO NOT open oven frequently to check turkey or baste it; that's what makes it dry and tough.  

Remove turkey to platter to rest once cooking is complete. Discard vegetables from roasting pan. Reserve drippings and juice from the pan to make gravy. 

Adapted from tastesbetterfromscratch.com.

Sausage, Apple, and Squash Sheet Pan Supper

1/3 c. olive oil

1-2 sprigs each fresh sage, thyme, and rosemary

2 medium unpeeled Honeynut squash (1-1/2 lbs. total) or equivalent amount of peeled butternut squash

1 large red onion, cut into 1/2"-thick wedges

1 large firm-tart apple, such as Granny Smith, cored and cut into 1/2"-thick wedges

1/2 c. fresh cranberries

1-1/2 t. kosher salt

3/4 t. freshly ground black pepper

6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 degrees and set a rack in the middle position. Combine oil and herbs in a small saucepan and bring to a simmer. Cook until herbs have wilted and oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside herbs and oil separately.

Halve squash lengthwise, scoop out seeds, and cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash, onion, apple, cranberries, and herbs from the oil. Pour oil over the vegetable mixture (do not need to use it all*). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimming baking sheet and spread into an even later.

Prick sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning sausages and stirring vegetables halfway through, until squash is tender and sausages are browned and sizzling, 20-25 minutes. Serve hot.

*Use any leftover oil in a vinaigrette or drizzle over potatoes. 

Serves 4-6.

Adapted from New Hampshire Magazine, October 2025, p. 18. 

"Just Potatoes"

Potatoes, diced

Onions, diced

White pepper

Parsley (fresh or dried)

Thyme (fresh or dried)

Dry mustard

Cayenne

Oregano (fresh or dried)

Put the potatoes in a saute pan with a little water and the onions. Sprinkle with the white pepper, parsley, thyme, mustard, cayenne and oregano. Cover and cook over low-medium heat until the potatoes are soft. Adjust the seasonings to taste. Let the odor fill your house. 

Adapted from Forks over Knives, p. 170.

Lentil Soup

1 large onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

3 T. tomato paste

2 bay leaves

1 t. fresh thyme, minced

1 t. fresh tarragon, minced

1/4 bunch of fresh parsley, finely chopped

1-1/2 c. green lentils

2 qt. vegetable stock

1-1/2 t. sea salt

2 T. Dijon mustard

Black pepper

Saute the onion, carrot, and celery in a large soup pot over medium-high heat for 7-8 minutes. If necessary, add 1-2 T. of water at a time to keep vegetables from sticking.

Add garlic, tomato paste, bay leaves, thyme, tarragon, and parsley. Cook for another minute. Add the lentils, vegetable stock, and salt. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender, 25-35 minutes. Stir in the mustard and season with black pepper. Remove the bay leaves before serving.

Serves 6.

Adapted from Forks over Knives, p. 97.    

French Onion Casserole

Cooking spray

3 T. olive oil

2 large sweet onions, thinly sliced (about 7 cups)

1-1/2 t. kosher salt, divided

Water, if needed

2 t. apple cider vinegar

2-1/2 c. heavy cream

2 c. unsalted vegetable stock

1 16-oz. package penne rigate or ziti pasta

1-1/2 T. Worcestershire sauce

1/8 t. ground nutmeg

1 medium clove garlic, grated

12 oz. aged Gruyere cheese, shredded, divided

4 oz. sharp white Cheddar cheese, shredded, divided

1 T. fresh thyme

Preheat oven to 350 degrees with 1 rack in center and 1 rack 6" from heat. Lightly coat a 13 x 9" broiler-safe baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add onions and 1/2 t. salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15-18 minutes. Add water 1/4 c. at a time if onions start to burn. Remove from heat and stir in vinegar.

Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high heat. Add pasta and simmer, stirring occasionally, until just al dente, 8-10 minutes. Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 t. salt. Remove from heat. Add most of  Gruyere cheese and half of cheddar cheese, a handful at a time, stirring until melted between each handful.

Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining cheeses. 

Bake on center rack until bubbly, about 20 minutes. Transfer to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes. Remove from oven and sprinkle with thyme.

Let cool for 10 minutes before serving.    

Serves 8.

Adapted from Real Simple magazine, March 2022, p. 94. 

Chicken Cassoulet

1 lb. dried Great Northern beans

3 bay leaves

3-1/2 T. extra-virgin olive oil, divided

1 lb. boneless, skinless chicken thighs, cut into bit-sized pieces

12 oz. fully cooked Italian chicken sausage, sliced

 2 c. chopped white onion

1-1/4 c. chopped carrots

1 c. chopped celery

2 T. chopped fresh thyme

2 T. unsalted tomato paste

6 garlic cloves, minced

2/3 c. dry white wine

1 14-oz. can unsalted diced tomatoes, undrained

1 c. unsalted chicken stock

3/4 t. kosher salt

3/4 t. black pepper

2 oz. multigrain baguette, torn into small pieces

2 oz. Parmesan cheese, grated (about 1/2 c.)

2 T. chopped fresh flat-leaf parsley

Place beans and bay leaves in a 6-qt. slow cooker.

Heat 1-1/2 t. olive oil in a skillet over medium-high heat. Add chicken and brown, stirring occasionally, about 8 minutes. Add sausage and brown, stirring occasionally, about 5 minutes. Remove chicken and sausage and set aside.

Add onion, carrots, and celery to skillet; saute 5 minutes. Add thyme, tomato paste, and garlic, and saute 2 minutes. Add wine and cook 1 minute, scraping the bottom of the pan to loosen browned bits.

Add chicken mixture and vegetable mixture to slow cooker. Add tomatoes, stock, salt, pepper, and 1-2/3 c. water. Cover and cook on LOW until beans are tender, 7-8 hours.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 T. olive oil. Pulse to combine. Toast in a skillet over medium-high heat about 5 minutes. Sprinkle breadcrumbs over cassoulet.

Serves 6-8.

 Adapted from a Southern Living magazine recipe.

Skillet-Roasted Carrots

1 T. olive oil

1 lb. small rainbow carrots, trimmed into even sizes, halved if large

1/2 t. kosher salt

1/4 t. black pepper

3 T. apple cider vinegar

2 T. honey

Fresh thyme leaves

Heat olive oil in a large skillet over medium-high heat. Add carrots and sprinkle with salt and pepper. Cook, stirring occasionally, until carrots are browned in spots and tender-crisp, 6-8 minutes. Add vinegar and honey. Continue cooking, stirring often, until liquid is syrupy and carrots are evenly coated, about 1 minute. Remove from heat, sprinkle with thyme, and serve immediately.

Serves 4.

Adapted from Southern Living magazine, Sept. 2021, p. 14.  

Skillet Corn Bake

3 15-oz. cans whole kernel corn, drained well (reserve 1/2 c. for garnish)

1/4 c. unsalted butter

2 t. fresh thyme leaves or 1/2 c. thinly sliced green onion

3/4 c. all-purpose flour

2 t. baking powder

1 t. kosher salt 

1/4 t. ground black pepper

1/8 - 1/4 t. cayenne pepper

6 eggs, lightly beaten

2 c. chicken broth or chicken stock

1 c. sour cream

Garnishes: corn kernels, minced fresh chives or chopped green onions, cooked and crumbled bacon, sliced jalapeno peppers, and/or shredded white cheddar cheese 

Cast-iron skillet directions: 

Heat oven to 400°F.  

Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Set aside 1/2 c. corn for garnish. Add remaining corn, butter, and thyme to skillet; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper, and cayenne pepper in a large bowl; add eggs, broth, and sour cream, and stir until smooth. Pour evenly over corn in skillet.

Transfer skillet to oven and bake 35 to 40 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

9 x 13" baking dish directions:

Heat oven to 400°F. Coat a 9 x 13" baking dish (3-qt.) with non-stick cooking spray. Set aside 1/2 c. corn for garnish; sprinkle remaining corn evenly over bottom of dish.

Stir together flour, baking powder, thyme, salt, pepper, and cayenne pepper in a large bowl. Melt the butter and add to flour mixture with eggs, broth, and sour cream; whisk until smooth. Pour evenly over corn.

Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean).  Let cool 5 minutes before garnishing.

Serves 12.

Adapted from DelMonte.com.

Beet & Onion Jam Galette

1 refrigerated pie crust

1/2 c. plus 1 T. onion jam or fig jam

1 5-oz. package semi-soft cheese with garlic and fine herbs (such as Boursin)

1 T. chopped fresh thyme, plus more for garnish

1 lb. red beets, trimmed, halved if large, peeled, and sliced 1/8" thick

1 T. olive oil

Salt

Black pepper

Chopped walnuts, toasted, for garnish

Set out pastry and allow to warm up per package directions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll pastry onto baking sheet. Spread 1/2 c. onion jam over pastry, leaving a 2" border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as needed. Fold pastry edge toward the center, pleating as needed. Drizzle beets and pastry with olive oil and sprinkle with salt and pepper.

Place a foil-lined baking sheet on oven rack below galette. Bake 45-50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 T. jam while warm. Let cool on baking sheet on wire rack for 30 minutes. Garnish with toasted walnuts and additional fresh thyme. 

Serves 8.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 125.

Sausage, Apple & Squash Sheet-Pan Supper

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

Lemon Chicken with a Greek Accent

1 lemon
1/3 c. pitted Kalamata olives
3 boneless, skinless chicken breasts
1/2 c. garlic cloves
5-6 sprigs fresh thyme
1/2 c. extra-virgin olive oil
1/2 t. Greek seasoning
Aluminum foil

If making sandwiches:
4 sandwich buns (optional)
8 oz. hummus
1/4 c. feta cheese crumbles

Preheat oven to 375 degrees. Cut lemon into very thin slices. Slice olives.

Place chicken in a 2-qt. baking dish; add garlic cloves and thyme sprigs around chicken. Pour oil over chicken. Sprinkle with Greek seasoning. Arrange lemon slices on top of chicken and cover with foil. Bake 30-40 minutes. Let stand 5 minutes before slicing.

To make sandwiches: Split buns and spread hummus on bottom halves. Slice chicken and arrange over hummus. Place olives and roasted garlic cloves on top of chicken. Top with feta crumbles.

Note: Cooked lemon slices will be very tender. They can be served with the chicken or on the sandwiches.

Serves 4.

Adapted from Publix "Aprons" recipe.

Baked Salmon with Oranges and Herbs

1 seedless orange
4 plum tomatoes, seeded and diced
1 large shallot, minced
1 T. chopped fresh tarragon
1 T. chopped fresh basil
1 T. chopped fresh thyme
2 T. extra-virgin olive oil
3/4 t. sea salt
1/2 t. pepper
4 4-oz. boneless sockeye salmon fillets

Preheat oven to 350 degrees. Lightly coat 4 sheets of foil with nonstick cooking spray.

Grate 1 t. orange rind into a large bowl. Peel the orange and cut into segments. Add segments to the bowl. Stir in tomatoes, shallot, herbs, olive oil, salt, and pepper.

Place one salmon fillet in the center of each piece of foil. Spoon the orange mixture evenly over the salmon. Fold the foil over the salmon and crimp the edges for tent-style packages. Cook for 20-30 minutes until the salmon is cooked to your desired doneness (20 minutes = medium).

Serves 4.

Adapted from Parade magazine, September 2020, p. 4.

Summer Corn & Wheat Berry Salad

1-1/4 c. cooked wheat berries, farro, or bulgar
4 c. shredded kale, stems removed
4 c. shredded green and/or red cabbage
3 c. cooked sweet corn kernels, cooled
1/2 c. sliced green onions
4 medium oranges, supremed and 1/2 c. juice reserved
2 T. white balsamic vinegar
2 t. chopped fresh thyme
1 t. Dijon mustard
Sea salt and freshly ground pepper
2 T. chopped toasted pecans* or pepitas

In a large bowl, combine grain, kale, cabbage, corn, and green onions. Gently add the orange sections.

Whisk together orange juice, vinegar, thyme, mustard, and salt and pepper to taste. Add dressing to salad, tossing to coat. Let stand 30 minutes before serving, tossing occasionally. Sprinkle pecans or pepitas on top just before serving.

*To toast pecans, heat a dry skillet over medium heat, add nuts, and stir and shake the pan frequently until nuts are golden and fragrant.

Makes 11 cups.

Adapted from Forks Over Knives, Summer 2019, p. 42.   

Mushroom Ragout

1 c. vegetable broth, divided
1 onion, chopped
4 garlic cloves, finely chopped
1 c. chopped carrots
2 lbs. sliced fresh mushrooms (shiitakes, button, cremini, etc.)
2 t. fresh thyme or 1 t. dried thyme
1/2 c. tomato puree
2 T. low-sodium soy sauce
Black pepper to taste
1/4 c. chopped fresh parsley, for garnish

Heat 1/4 c. of the vegetable broth in a large saute pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, carrots, mushrooms, and thyme. Cover and cook 8 minutes, stirring occasionally. Add the remaining broth, tomato puree, and soy sauce. Stir and bring to a boil over medium-high heat. Reduce heat, cover, and simmer on low for 30 minutes. Season with pepper and serve hot over rice or polenta. Garnish with parsley just before serving.   

Makes 4-6 servings.

Adapted from The Vegan Starter Kit, p. 137. 

Colorful Quinoa Salad

1/2 red onion, chopped
2 T. freshly squeezed lemon juice
2 T. apple cider vinegar
1/8 t. salt
12 oz. frozen shelled edamame
1-1/4 c. frozen corn
1-1/2 c. cooked and cooled quinoa
1 red bell pepper, chopped
1/2 t. chili powder
1/2 t. dried thyme
1/4 t. freshly ground black pepper

Place the onion in a small bowl and add the lemon juice, cider vinegar, and salt. Mix well and set aside to marinate for 5-10 minutes (when finished, reserve marinade).

In a medium saucepan, combine the edamame and corn with 1/2 c. water. Bring to a boil and cool for 4 minutes. Drain in a strainer and run cold water over the vegetables to cool them rapidly.

In a large salad bowl, combine the cooked quinoa, marinated onions with lemon juice and vinegar, edamame and corn, bell pepper, chili powder, thyme, and pepper. Toss gently to mix. Adjust seasonings to taste.

Serves 8.

Adapted from The Vegan Starter Kit, p. 116.

Fiery Feta

1/4 lb. feta
1/2 red chile, sliced
2 sprigs thyme
4 slices of lemon
1 t. honey
1 T. olive oil
Crusty bread

Place ingredients on a long piece of heavy-duty foil, then fold over and crimp to seal. Grill, covered, over medium heat about 5 minutes to warm through. Serve with slices of bread. 

Adapted from Good Housekeeping magazine, June 2019, p. 95.