Cranberry Bars

These vibrant-hued bars look great on an autumn dinner table. The sweetened condensed milk gives them a texture similar to Key lime pie.

ingredient list

Makes 25 bars

FILLING

• 1 lb. fresh or frozen cranberries
• 7 oz. fat-free sweetened condensed milk
• 1/4 cup lemon juice
• 3 egg yolks
CRUST

• 3/4 cup all-purpose flour
• 1/3 cup graham flour
• 1/4 cup sugar
• 1/2 tsp. salt
• 6 Tbs. butter, melted and cooled
• 1/2 tsp. vanilla extract

Directions

1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)
2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.
3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.
4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.
5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.

Warm Farro Pilaf with Dried Cranberries

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.

ingredient list

Serves 6

FARRO

• 1 Tbs. olive oil
• 1 medium carrot, cut in half
• 1 celery rib, cut in half
• 1/2 small onion
• 1 1/4 cups pearled farro
• 4 cups no-chicken broth
PILAF

• 2 Tbs. olive oil
• 1/2 medium onion, diced (2/3 cup)
• 1/2 lb. kale, center stem removed, chopped (4 packed cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
• 1/2 cup dried cranberries
• 1/3 cup toasted pine nuts

Directions

1. To make Farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool Farro.
2. To make Pilaf: Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo pepper. Cook 1 minute, then add Farro, and sauté 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.

Duchesse Potatoes

Duchesse potatoes are egg- and cheese-spiked mashed potatoes that are piped into swirly shapes using a pastry bag, then baked in the oven so you get a crispy exterior and a creamy interior. They’re great for a crowd because the potato mixture can be made up to a day ahead, then shaped and baked just before serving. If you don’t have a pastry bag, use a small ice cream scoop and the back of a spoon to shape the potato mounds.

ingredient list

Makes 20 rosettes

• 4 russet potatoes (21/2 lb.), peeled and sliced into 1/2-inch-thick rounds
• 4 Tbs. (1/2 stick) softened unsalted butter, plus 2 Tbs. melted butter, divided
• 1/2 cup low-fat milk
• 2 large eggs
• 1/2 cup finely grated Gruyère or Swiss cheese
• 1/2 tsp. smoked paprika

Directions

1. Place potatoes in large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, and cook 18 to 20 minutes, or until tender. Drain well, then push potatoes through ricer into bowl. Stir in softened butter. Whisk together milk and eggs in separate bowl. Stir potato mixture into egg mixture. Fold in cheese until melted and smooth.

2. Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Scoop potato mixture into pastry bag fitted with star tip, then pipe 20 rosette-shaped mounds of potatoes 21/2 inches wide in diameter and 11/2 inches high onto prepared baking sheet.

3. Whisk paprika into 2 Tbs. melted butter, and gently brush or drizzle butter over top of each rosette. Bake 15 to 20 minutes. Adjust oven heat to broil, and broil potatoes 1 minute for extra color, if desired. Serve hot.

Sicilian Swiss Chard over Quinoa

Pine nuts and golden raisins lend a sweet, nutty touch to pan-sautéed Swiss chard served over protein-rich quinoa.

ingredient list

Serves 4

• 1 1/2 cups low-sodium vegetable broth
• 3/4 cup quinoa, rinsed and drained
• 2 tsp. olive oil
• 1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped
• 1 medium yellow onion, chopped (1 1/2 cups)
• 16 pitted black olives, such as kalamata, halved
• 1/4 cup golden raisins
• 1/2 tsp. red pepper flakes
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. toasted pine nuts

Directions

1. Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.

3. Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.