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Stuffing

1 medium onion, chopped

⅓ cup oil

2 stalks celery, chopped (about 1 cup)

1 teaspoon basil

½ teaspoon salt (reduce or omit if salted stock is used)

½ teaspoon oregano

¼ teaspoon thyme

⅛ teaspoon sage

shake of pepper

⅔ cup water or vegetable stock

4 cups whole-grain bread cubes

½ cup pecans, optional

What does a vegetarian stuff? Why, tomatoes, green peppers, oversized zucchinis, winter squash—or, with this delicious dish, simply oneself and one’s friends.

Sauté the onion in the oil and add the celery and herbs, cooking until the celery is crispy-tender. Add the water or stock, then the bread, stirring to be sure it is evenly moistened. When hot through, add the pecans if desired.

Serve at once, or bake to make a crispy top. Serves about four people as a hearty grain dish at lunch or dinner.

Crumbs

Truly heavy bricks don’t make the best bread pudding or croutons, but grated into crumbs, then tossed in a skillet with olive oil, garlic, and herbs, and toasted crisp, they find honorable service atop casseroles or stirred into steamed sliced carrots or broccoli chunks. Toasted buttery rather than garlicky, crumbs function nicely in fruit betty, too; or use them plain or flavored to coat patties, to top stuffed tomatoes or peppers, or to make a crumb crust. More good ideas follow, and there is no need to limit your crumbing to heavy breads. The lightest ones are delectable, needless to say.

There may be as many ways to make bread into crumbs as there are cooks to make them. If the bread is not sliced and is dry or firm, it is easy to grate it on a normal food/vegetable grater, using whatever size grate works best. Keep your touch light, especially if the bread is a little moist. When you are doing a whole loaf’s worth, it is a big help to have a bowl that fits comfortably under the grater; otherwise, use a sheet of waxed paper or a chopping board, and turn the crumbs into a bowl as you work.

Maybe the easiest way, and surely the noisiest, is to make the crumbs in the blender or food processor. Follow the manufacturer’s directions. Usually, cut the bread into chunks about 1 ½-inch maximum; put in just enough to cover the blades, plus a little. Turn the machine on for a few seconds, then check. Repeat as needed. Between blendings, stir the crumbs with the handle of a wooden spoon to keep them from packing under the blades. This method works even if the bread is quite fresh.

Herbed Crumb Muffins

1 ½ cups whole wheat flour

¾ teaspoon salt

2 teaspoons baking powder

1 cup whole-grain bread crumbs

2 tablespoons grated Parmesan cheese

3 tablespoons oil

1 tablespoon honey

1 egg

2 tablespoons chopped chives OR

minced raw or sautéed onions

3 tablespoons finely chopped parsley

1 cup milk

Hearty but not heavy, these make a satisfying accompaniment to soup and salad.

Preheat the oven to 375°F.

Sift flour, salt, and baking powder. Stir in the bread crumbs and cheese.

Combine oil, honey, egg, onion, parsley, and milk, stirring to dissolve the honey.

Add the dry ingredients to the liquids, mixing just enough to moisten them. Spoon into greased muffin tins and bake in preheated oven for 15 to 20 minutes.

Makes 12.

Crumby Greens

1 leek or a medium onion, chopped

¼ cup oil

½-inch slice of fresh ginger, minced fine

½ cups fresh greens, cooked and very well drained

1 cup lightly toasted crumbs salt and pepper to taste

A delicious way to use garden greens, whether you serve as is, stuff into tomatoes or steamed ripe bell peppers, or bake in patties.

Sauté the leek or onion in the oil until soft. Remove from heat, and stir in the remaining ingedients. If you’re baking these, form 6 small patties, roll in more crumbs, and bake in a greased pan at 350°F until the crumbs on top are nicely browned.

This recipe is a happening: add whatever sweet vegetables are in season. These are good: fresh corn off the