Vegetarian Black Bean Chili

Smothered Baked Portobello Mushroom
By American Diabetes Association, July 2004

Tomato and Watermelon Skewer "Ferran Adria"
From Tapas: A Taste of Spain in America (Clarkson Potter, 2005) by José Andrés

Buffalo Mozzarella with Tomatoes, Basil, and Extra-Virgin Olive Oil
Adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns.

Fridge Soup
I also have made this soup with broccoli, cauliflower, cabbage, and eggplant. So experiment—it will become your soup. Adapted from ...

Tomato and Mozzarella Fans
Adapted from Fast Food My Way by Jacques Pépin (Houghton Mifflin Company, 2004)

Hummus
From The Armenian Cookbook by Rachel Hogrogian. Adapted by Nissa Simon

Baked Garlic for Two
Adapted from Garlic, Wine and Olive Oil: Historical Anecdotes and Recipes by Thomas Pellechia.

Five-Spice Bean Dip with Baguette Crusts
Serve this savory dip with toasted baguette slices on the side. Or spread the bean dip on the bread—cut into ...

Fennel and Potato-Leek Soup
From Not Your Mother’s Slow Cooker: Recipes for Two by Beth Hensperger (Harvard Common Press, January 2007)