Rice Noodle Salad

• 8 ounces uncooked wide rice sticks (banh pho)
• 2 tablespoons plus 1 teaspoon sesame oil, divided
• 1/2 cup organic vegetable broth
• 6 tablespoons ketchup
• 2 tablespoons lime juice
• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 8 ounces tempeh, cut into 1/2-inch cubes
• 6 garlic cloves, minced
• 2 shallots, thinly sliced
• 2 large eggs, lightly beaten
• 2 cups fresh bean sprouts
• 1 1/2 cups thinly sliced English cucumber
• 5 thinly sliced green onions
• 1 1/2 cups matchstick-cut carrots
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• 12 lime wedges

Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

Zucchini-Corn Fritters

• 2 medium zucchini, coarsely shredded
• Kosher salt
• 1 tablespoon unsalted butter
• 1/2 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• Freshly ground pepper
• 3/4 cup buttermilk
• 1 large egg
• Vegetable oil, for frying

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side.
Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Goat Cheese-Mushroom Chicken Breasts

Chicken:

• 6 skinless, boneless chicken breasts (10 ounces each)
• 10 ounces cremini mushrooms
• 2 tablespoons unsalted butter Kosher salt and freshly cracked pepper
• 6 ounces goat cheese, softened
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh parsley, for garnish

Sauce:

• 1 1/2 cups dried shiitake mushrooms
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 tablespoon cold unsalted butter
• Kosher salt and freshly cracked pepper

Prepare the chicken: Lay the chicken breasts on a piece of plastic wrap; place another piece on top and pound with a mallet or rolling pin until each breast is about 1/2 inch thick. Set aside.

Stem the cremini mushrooms and put the caps and stems in a food processor; pulse until finely chopped. Melt the butter in a medium-size saute pan over medium-high heat and add the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 minutes. This is called duxelles. Season with salt and pepper. Set aside.

Coat each chicken breast with 2 tablespoons goat cheese and top with 1/4 cup duxelles. Roll up each breast burrito-style: Begin from the bottom, roll into the middle and tuck in the sides as you finish. Tie each roll with 3 pieces of kitchen twine, securing the ends and then wrapping in the middle. Season with salt and pepper.

Make the sauce: Place the shiitakes in a mixing bowl and add 2 cups boiling water. Allow the mushrooms to soak for 15 to 20 minutes, until the liquid gives off a rich, earthy fragrance. Strain, reserving the liquid. Thinly slice the mushrooms and put aside. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half, about 10 minutes. Add the wine and stock and reduce by half again, 3 to 5 minutes. Add the sliced shiitakes. Remove the pan from the heat and add the butter, swirling the pan until it's incorporated and the sauce is glossy. Season with salt and pepper.

Meanwhile, cook the chicken: Heat 3 tablespoons olive oil in a large saute pan over medium-high heat. Sear the chicken roll-ups on all sides, cooking in 2 batches, until they are cooked through and golden brown, 12 to 15 minutes. Allow the rolls to sit 5 minutes before removing the twine and slicing each one into 4 to 5 pieces. Top with the remaining duxelles and garnish with the parsley. Serve with the sauce.

Mexican Chicken Tenders

• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 2 medium red onions, sliced into 1/4-inch-thick rounds
• 1 cup reduced-fat mayonnaise
• 1/3 cup chopped fresh cilantro
• 1/2 small head cabbage, shredded (about 4 cups)
• 2 jalapeno peppers, seeded and chopped
• Kosher salt and freshly ground pepper
• 1 9-ounce bag low-sodium tortilla chips, finely crushed
• Cooking spray
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.

Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.

Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

Smoky Mountain Chipotle Chicken

• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 1/2 onion, grated
• 1/2 cup bourbon
• 1/4 cup cider vinegar
• 2 cups ketchup
• 1/4 cup Worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon adobo sauce from canned chipotle peppers
• 1/4 cup brown sugar
• 4 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons grill seasoning, or to taste
• 4 slices bacon, cut in half
• 4 thick slices red onion
• 1 teaspoon olive oil
• 4 slices provolone cheese

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.

Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.

Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.

Preheat an outdoor grill for medium-high heat.

Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.

To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

Baked Chicken Meatballs with Peperonata

Peperonata:

• 3 red bell peppers, cut into strips
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons drained capers
• 1 teaspoon red-wine vinegar
• 1/8 teaspoon hot red pepper flakes

Meatballs:

• 3 slices Italian bread, torn into pieces (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon tomato paste

Make peperonata:
Preheat oven to 400°F with racks in upper and lower thirds.

Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.

Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.

Make meatballs while peppers roast:
Soak bread in milk in a small bowl until softened, about 4 minutes.

Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.

Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

Toss bell peppers with caper mixture. Serve meatballs with peperonata.

Sweet Potato Chicken Curry

• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
• 1 1/2 cups vertically sliced onion
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups (1/2-inch) cubed peeled sweet potato
• 3/4 cup canned chickpeas, rinsed and drained
• 1/2 cup frozen green peas
• 1 tablespoon fresh lemon juice

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Asparagus and Mozzarella Stuffed Chicken Breasts

• 2 large skinless, boneless chicken breast halves
• salt and black pepper to taste
• 8 asparagus spears, trimmed - divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Italian seasoned bread crumbs

Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.

Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F

Chana Masala

• 1 1/2 cups fresh chickpeas (garbanzo beans)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
• 1/2 cup chopped seeded tomato
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon garam masala

Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.

Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.

Baked Chimichangas

• 2-1/2 cups shredded cooked chicken breast
• 1 cup salsa
• 1 small onion, chopped
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 flour tortillas (10 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 cup reduced-sodium chicken broth
• 2 teaspoon chicken bouillon granules
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup fat-free half-and-half
• 1 can (4 ounces) chopped green chilie

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through.

To serve, cut chimichangas in half; top with sauce.

Spicy Chipotle Turkey Burgers

• 1 pound ground turkey
• 1/2 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 chipotle chile in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 4 slices mozzarella cheese
• 4 hamburger buns, split and toasted

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.

Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Zucchini Angel Hair Pancake

• 3 cups shredded zucchini
• 1 teaspoon salt, divided
• 1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
• 1/2 cup lower-sodium marinara sauce
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1/3 cup reduced-fat sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon baking powder
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 1 tablespoon butter

Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

Cook pasta according to package directions, omitting salt and fat.

Bring marinara to a simmer in a small saucepan; keep warm.

Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

Gingered Corn and Asparagus Stir-Fry

• 4 tablespoons canola oil, divided
• 10 ounce extra-firm tofu, drained and cut into 3/4-inch cubes
• 2/3 cup fresh corn kernels
• 1 tablespoon grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 small onion, vertically sliced (about 3/4 cup)
• 1 julienne-cut red bell pepper (about 1 cup)
• 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
• 1/4 cup organic vegetable broth
• 2 tablespoons lower-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked short-grain rice
• 2 thinly sliced green onions (about 1/4 cup)

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.

Summer Veggie Pizza

• Store-bought pizza crust
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves

• Preheat oven to pizza crust directions.
• Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
• Place pizza crust onto a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake per pizza crust directions or until golden. Top with basil. Cut into 8 slices.

Linguine with Quick Lemon Ricotta

• 2 cups 2% reduced-fat milk
• 1/2 cup plain Greek yogurt
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon kosher salt, divided
• 8 ounces uncooked linguine
• 1 tablespoon olive oil
• 2 small yellow squash, chopped
• 1 small zucchini, chopped
• 1 pint grape tomatoes, halved
• 4 garlic cloves, coarsely chopped
• 1/3 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon black pepper
• 1/4 cup small fresh mint leaves

Combine first 3 ingredients in a microwave-safe 1-quart liquid measuring cup; microwave at HIGH for 4 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes. Discard liquid. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.

Cook pasta according to package directions, omitting salt and fat, and drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add squash and zucchini to pan; sauté 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine. Place 2 cups pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 teaspoon salt and pepper. Top each serving with 2 tablespoons cheese mixture and 1 tablespoon mint. Serve immediately.

Perfect Veggie Burgers

• 1/3 cup quick-cooking barley
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 small stalk celery, chopped
• Kosher salt
• 2 cloves garlic, chopped
• 5 tablespoons barbecue sauce
• 1 medium carrot, finely grated
• 1 cup canned pinto or black beans, drained and rinsed
• 1/3 cup breadcrumbs
• 2 teaspoons soy sauce
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 6 soft buns, split
• Onion rings, for topping

Prepare the barley as the label directs. Let cool completely.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.

Add the barley, beans, breadcrumbs, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

Herbed Chicken Salad Sandwiches

• 1 tablespoon finely chopped fresh tarragon
• 3 tablespoons canola mayonnaise
• 3 tablespoons 2% plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon kosher salt
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 1/4 cup minced sweet onion
• 8 (1 1/2-ounce) slices rye sandwich bread
• 4 red leaf lettuce leaves

Combine the first 5 ingredients in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, and 1 bread slice.