Type what you have

Ingredients

• ✓ vegetable broth
• basil
• garlic
• pine nut
• ricotta cheese
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

By Jtallent

Ingredients

• ✓ vegetable broth
• butter
• mushroom
• shallot
• pine nut
• olive oil
• garlic
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
2. 2 Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
3. 3 Stir Parmesan cheese through blended mixture until incorporated.

By Jewels Cooks

Ingredients

• ✓ vegetable broth
• sea salt
• rosemary
• sage
• thyme
• savory
• ice water

Instructions

1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Ingredients

• ✓ vegetable broth
• canola oil
• all-purpose flour
• tamari sauce
• soy milk
• nutritional yeast
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until mixture thickens, about 5 minutes more. Add yeast and black pepper; stir well and serve hot.

By Vegan Fatty

Ingredients

• ✓ vegetable broth
• vital wheat gluten
• liquid aminos
• nutritional yeast
• olive oil
• garlic
• water
• tamari

Instructions

1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• garlic
• pea
• evaporated milk
• salt
• pepper

Instructions

1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Ingredients

• ✓ vegetable broth
• quinoa
• water
• olive oil
• onion
• zucchini
• carrot
• garlic powder
• salt
• black pepper
• egg
• oat groat

Instructions

1. 1 Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
3. 3 Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

By MaryLou Hunter

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• garlic
• all-purpose flour
• nutritional yeast
• soy sauce
• sage
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali

Ingredients

• ✓ vegetable broth
• penne pasta
• olive oil
• zucchini
• red bell pepper
• mushroom
• spinach
• tomato
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• olive oil
• arborio rice
• prosecco
• strawberry
• goat cheese
• grana padano cheese
• balsamic vinegar

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
3. 3 Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
4. 4 Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• olive oil
• shallot
• butternut squash
• sunchoke
• arborio rice
• white wine
• gorgonzola cheese

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
3. 3 Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
4. 4 Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• green onion
• arborio rice
• white wine
• fig
• prosciutto
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ vegetable broth
• butter
• garlic
• onion
• arborio rice
• white wine
• parmesan cheese

Instructions

1. 1 In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. 2 Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
3. 3 Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. 4 Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

By Drasaid

Ingredients

• ✓ vegetable broth
• sun-dried tomato
• penne pasta
• pine nut
• olive oil
• red pepper flakes
• garlic
• spinach
• parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Ingredients

• ✓ vegetable broth
• whole grain polenta
• buckwheat flour
• water
• salt
• butter
• taleggio cheese
• radicchio
• olive oil

Instructions

1. 1 Whisk polenta and buckwheat flour together in a bowl.
2. 2 Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
3. 3 Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
4. 4 Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
5. 5 Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• rigatoni pasta
• olive oil
• butter
• garlic
• broccoli floret
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
3. 3 Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

By Star Pooley

Ingredients

• ✓ vegetable broth
• brown lentil
• olive oil
• onion
• carrot
• bay leaf
• buckwheat groat
• baby spinach
• olive oil

Instructions

1. 1 Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and carrot; cook until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
3. 3 Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 ½ cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
4. 4 Drizzle each serving with ½ tablespoon extra-virgin olive oil.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• russet potato
• thyme
• rosemary
• oregano
• basil
• onion powder
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ vegetable broth
• olive oil
• orzo pasta
• garlic
• zucchini
• carrot
• lemon
• thyme
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ vegetable broth
• fennel bulb
• butter
• onion
• arborio rice
• heavy cream
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.
2. 2 Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
3. 3 Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

By SunFlower

Ingredients

• ✓ vegetable broth
• water
• saffron
• olive oil
• onion
• arborio rice
• white wine
• parmesan cheese
• parmesan cheese
• pancetta
• butter

Instructions

1. 1 Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
2. 2 Combine hot water and saffron threads in a small bowl.
3. 3 Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
4. 4 Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
5. 5 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

By miche

Ingredients

• ✓ vegetable broth
• olive oil
• arborio rice
• garlic
• leek
• red chile pepper
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ vegetable broth
• olive oil
• water
• oat milk
• cornmeal
• onion
• carrot
• radicchio
• black pepper
• turmeric
• vegan smoked gouda
• vegan shredded mozzarella

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
2. 2 Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
3. 3 Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
4. 4 Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
5. 5 Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• olive oil
• orzo pasta
• red onion
• garlic
• cherry tomato
• basil
• garlic
• olive oil
• gorgonzola cheese

Instructions

1. 1 Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. 2 In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. 3 Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

By ChicoGirl

Ingredients

• ✓ vegetable broth
• olive oil
• pumpkin
• onion
• garlic
• arborio rice
• salt
• pepper
• feta cheese
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ vegetable broth
• water
• pearl barley
• orecchiette pasta
• cilantro
• green onion
• grape tomato
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ vegetable broth
• cranberry bean
• olive oil
• butter
• onion
• garlic
• rosemary
• bay leaf
• sage
• carnaroli rice
• white wine
• tomato sauce

Instructions

1. 1 Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
2. 2 Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
3. 3 Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
4. 4 Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• cooking spray
• lasagna noodle
• onion
• garlic
• rosemary
• artichoke heart
• spinach
• tomato pasta sauce
• mozzarella cheese
• feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. 4 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

By DMCCRACKEN

Ingredients

• ✓ vegetable broth
• vegetable oil
• mushroom
• leek
• salt
• red pepper flake
• black pepper
• tomato
• creme fraiche
• carrot
• red lentil
• sambal oelek

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

By AngelasHeavencom

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• onion
• arborio rice
• white wine
• heart of palm
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
2. 2 Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.
3. 3 When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.

By Patricia Scarpin