Curried Couscous with Broccoli and Feta

Ingredients

1 3/4 cups water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup finely chopped red onion

1/3 cup shredded carrot

1/4 cup raisins

1/4 cup dry-roasted cashews, chopped

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

3/4 cup (3 ounces) crumbled feta cheese

Preparation

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Chili-Glazed Tofu over Asparagus and Rice

Ingredients

4 cups water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

2 1/4 cups chopped asparagus (about 1 pound)

1 tablespoon peanut oil

1 tablespoon sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 teaspoon bottled minced ginger

1 teaspoon hot chili sauce with garlic (such as KA·ME)

1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces

1 teaspoon salt, divided

1/4 teaspoon black pepper

3/4 cup preshredded carrot

1 teaspoon dark sesame oil

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Preparation

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.

While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Potato, Turnip, and Spinach Baeckeoffe

• Ingredients

1 tablespoon butter

1 pound sliced mushroom caps

1 teaspoon minced garlic

1 cup white wine

2 tablespoons chopped fresh flat-leaf parsley

1 large thyme sprig

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons 1/3-less-fat cream cheese

Cooking spray

4 cups vertically sliced onion (about 2 medium onions)

1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices

2 cups packed baby spinach leaves

1/2 teaspoon salt, divided

1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices

1 1/2 teaspoons chopped fresh tarragon

1/4 cup heavy whipping cream

1/2 cup (2 ounces) shredded Gruyère cheese

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Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.

4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.