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½ teaspoon Chinese chili paste

½ cup sliced snow peas or frozen green peas (optional)

Cut the tofu into 1-inch cubes and set aside. Chop the scallions (about ½ cup). In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.

Warm a skillet or saucepan on medium-high heat. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture. Stir until the sauce simmers and thickens, about 2 minutes. Add the chopped scallions and the peas, if using. Gently stir in the tofu cubes and cook until heated through.

INGREDIENT NOTE Silken tofu gives this dish a custardy consistency that some of us really like, but it’s a little bit tricky to work with. It’s slippery and hard to cut into neat cubes, so don’t worry if some fall apart. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.

serving & menu ideas

Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw or a steamed green vegetable on the side.

white bean & mushroom ragout

Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.

SERVES 4

TIME: 35 MINUTES

1½ tablespoons olive oil

1½ cups finely chopped onions

2 garlic cloves, minced

1 teaspoon dried thyme, rosemary, or sage

1 teaspoon ground fennel seeds (optional)

10 ounces moonlight or cremini mushrooms

¼ cup dry red or white wine

1 15-ounce can of cannellini beans, drained

1 28-ounce can of diced tomatoes

½ cup chopped fresh parsley or basil

salt and pepper

Polenta

grated Parmesan cheese (optional)

In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel. Sprinkle lightly with salt, cover, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown. While the onions cook, rinse and quarter the mushrooms (about 3 cups).

When the onions are soft, stir in the mushrooms and wine, cover, and simmer for 5 minutes. Stir in the beans, tomatoes, and parsley, cover, and bring to a simmer. Cook for about 10 minutes, until hot and juicy, stirring occasionally. Add salt and pepper to taste.

While the ragout simmers, prepare the Polenta.

Serve the ragout on the Polenta and sprinkle with cheese if you like.

serving & menu ideas

You could serve the ragout on orzo or any small pasta or in a bowl with plenty of crusty bread. A crisp green salad is a welcome counterpoint to the soft ragout and polenta. How about one of the easy Fruit & Cheese Plates for dessert?

Veggie Western Omelet

veggie western omelet

Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

SERVES 2

TIME: 20 MINUTES

2 teaspoons olive oil

1 cup diced red onions

2 cups diced bell peppers

4 eggs

¼ teaspoon salt

sprinkling of black pepper

In a 10-inch skillet on medium-high heat, cook the onions and peppers in the oil, stirring frequently, until the onions soften but the peppers are still firm, about 7 minutes.

In a bowl, beat the eggs, a tablespoon of water, and the salt and pepper with a fork until frothy. Slowly pour the eggs over the peppers and onions. Lower the heat and cook for 3 or 4 minutes, until the eggs are set and beginning to brown on the bottom. With the edge of a spatula, cut the omelet into 4 wedges. Turn the wedges over and cook on the second side for a minute or two, until browned. (If you use a nonstick skillet, you may be able to flip the whole thing.) Serve hot or at room temperature.

variation

Add cheese: Cheddar, a smoked cheese, or feta.

serving & menu ideas

Serve with Tomato Tortilla Soup, or top the omelet with your favorite tomato salsa or sliced tomatoes and serve with toast or cheese grits.

collegetown eggs

One of our favorite