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Serve with Leek and Potato Soup with Roasted Cauliflower ([>]) and Stewed Red Bell Peppers and Tomatoes ([>]).

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TOMATO COUSCOUS WITH CINNAMON AND RAISINS Vegan

This couscous is cooked in olive oil and seasoned with garlic, pilaf-style, before a tomato broth is added. The acid in the tomato broth slows down the cooking and adds a few extra minutes to the typical cooking time. Cinnamon and raisins add a slightly exotic flavor profile reminiscent of the Moroccan stew called tagine.

Cook Time: 25 minutes

Serves: 4

½ cup raisins

2 tablespoons tomato paste

1 teaspoon ground cinnamon

2 tablespoons extra-virgin olive oil

1¼ cups whole wheat couscous (see [>])

1 garlic clove, grated

1 teaspoon coarse salt

Combine the raisins, tomato paste and cinnamon in a small saucepan. Add 2¼ cups water and bring to a boil, stirring. Set aside off the heat.

Heat the oil in a large skillet. Add the couscous and cook, stirring, over medium-low heat until the couscous is lightly toasted, about 3 minutes. Add the garlic and stir to combine.

Add the tomato broth and the salt to the couscous and cook, covered, over low heat until all the water is absorbed and the couscous is softened, about 15 minutes. Remove from the heat. Let stand, covered, for 5 minutes. Fluff with a fork and serve.

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Make a Meal

Serve with Winter Vegetable Stew with Moroccan Flavors ([>]).

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FARRO WITH BASIL AND PARSLEY PESTO

The mild, sweet taste and slight chewiness of farro make it the perfect companion to the zesty flavors in this pesto made with half parsley and half basil.

Cook Time: 20 minutes

Serves: 4 to 6

1 cup farro (see [>])

2 teaspoons coarse salt

Basil and Parsley Pesto

¼ cup walnut pieces

1 garlic clove, coarsely chopped

½ teaspoon coarse salt

1 cup loosely packed torn fresh basil leaves

1 cup loosely packed fresh Italian parsley leaves, including tender stems

¼ cup extra-virgin olive oil

2 tablespoons grated Parmigiano-Reggiano

¼ cup walnut pieces

2 tablespoons grated Parmigiano-Reggiano

Bring a large pot of water to a boil. Add the farro and salt and cook, stirring, until the farro is tender but still has a slight bite, 15 to 20 minutes. Drain and return the farro to the cooking pot, off the heat.

Meanwhile, to make the pesto by hand: Combine the walnuts, garlic and salt in a mortar and pound into a paste with the pestle. Add the basil and parsley about ½ cup at a time, pounding until reduced to a coarse paste after each addition. Gradually add the oil, 1 tablespoon at a time, stirring with the pestle after each addition. Stir in the cheese. To make the pesto in a food processor: Combine the walnuts, garlic, salt, basil and parsley and finely chop. With the motor running, add the oil in a slow, steady stream until blended to a rough puree. Transfer to a bowl and stir in the cheese. You should have ¼ cup pesto.

Add the pesto to the hot farro and stir to blend. Spoon into a serving dish and sprinkle with the walnuts and grated cheese.

Substitutions

Substitute orzo or another small pasta or short-grain brown rice for the farro.

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Make a Meal

Serve with Blistered Plum Tomatoes with Bubbly Cheese ([>]) or Blistered Cherry Tomatoes with Balsamic ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).

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EASY STOVETOP POLENTA vegan (omit the cheese)

Polenta—comforting and warming—is a terrific winter food. I especially like it as the focal point of our Sunday evening suppers, when I entertain friends. I make polenta in a variety of ways (see [>], [>] and [>]), but this method from my friend Kathleen O'Neill is the one I use most often. For best results, cook the polenta on the lowest possible heat (a heat diffuser or "flame tamer" is useful) in a heavy enameled cast-iron Dutch oven or other heavy pot.

Cook Time: 25 minutes

Serves: 4

1½ cups coarse-ground polenta or cornmeal

2 teaspoons coarse salt

2 tablespoons extra-virgin olive oil

¼ cup grated Parmigiano-Reggiano (optional)

Freshly ground black pepper

Bring 3 cups water to a boil