Vegetarian

I was also able wrestle away some of the sweet potatoes from Apolinaras this time (and by wrestle away, I mean hide in the back of the cabinet!), and decided to whip up a soup with them since it’s been so rainy and windy in Boston lately. I decided on a Thai twist because I was craving the sweet potato curry from Sugar and Spice, so I simmered the sweet potatoes with fresh ginger, lemongrass, red curry paste, lime juice, and coconut milk. The lovely orange hue made me smile and the flavor did not disappoint – yum!

Here, sautéed polenta triangles add another dimension to a southwestern-style stew.

This savory side is perfect paired with corned beef or as a hearty vegetarian entree. To serve 8 or 10, simply double the recipe and bake it in a 9- x 13-inch casserole dish instead. It's filling and satisfying enough to help you budget bully a single corned beef brisket into serving a big crowd. Gratin defined.

This recipe uses leftovers from the White Bean and Swiss Chard Stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.

This vegetarian stew is similar to an Italian winter minestrone. It starts with carrots, onions, and celery, which are sauteed in olive oil over low heat for a long time. Tomatoes, white beans, and two bunches of Swiss chard go into the stew. That much chard may seem bulky but it wilts and quickly cooks down, lending the stew its robust flavor and lots of vitamins and fiber.

Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.

Mirin is a sweet rice wine often used in Japanese cooking. If you don’t have any on hand, substitute 1 tablespoon honey for the mirin instead.

The buttermilk, cream, and cheddar are nostalgic, while the addition of caramelized shallots and sage add a modern touch.

Spoon cooked barley into soups or stews or use it to make hot breakfast cereals and grain salads.