Autumnal delights: quick-and-easy fall fare.

 
Baked Orzo with Zucchini 
 
SERVES 6 
30 MINUTES OR LESS 
 
This simple dish comes together 
in minutes and calls for a light soup 
or tossed green salad and hot Italian 
bread with olive oil for dunking. 
 
2 cups dried tri-colored or plain orzo 
2 Tbs. olive oil 
2 tsp. minced garlic 
1 large leek, thinly sliced 
2 zucchini, thinly sliced 
1 cup chunky marinara sauce 
Salt and freshly ground black pepper 
to taste 
Pizza or Italian spice mix to taste 
2 cups shredded low-fat mozzarella 
1/2  cup grated Parmesan cheese 
 
1. Preheat oven to 400F. Lightly oil 
baking dish. 
 
2. Heat water in covered saucepan. 
When at a rapid boil, cook 
orzo until almost tender, about 5 
minutes. 
 
3. Meanwhile, heat oil in skillet 
over medium heat, and saute garlic, 
leeks and zucchini about 10 minutes, 
stirring often. 
 
4. Drain orzo, and place in baking 
dish. Stir in marinara sauce, salt 
pepper and spice mix. Top with half 
mozzarella. 
 
5. Arrange zucchini and leeks on 
top of cheese, and top with remaining 
mozzarella. 
 
6. Bake 15 minutes, or until mozzarella 
melts. During last 5 minute 
of baking, sprinkle with grate 
Parmesan cheese. 
 
PER SERVING: 410 CAL; 20G PROT; 18G TOTAL 
FAT (7G SAT. FAT); 42G CARB; 25MG CHOL; 
780MG SOD; 4G FIBER 
 
Cheddar Cornmeal 
Waffles 
 
SERVES 4 TO 5 
30 MINUTES OR LESS 
 
Inspired by the Southwest, these 
wholesome and temperate waffles 
can turn fiery with plenty of 
hot pepper sauce and a salsa 
containing smoky chipotle chiles. 
 
Waffles 
 
3 large eggs 
1 3/4 cups buttermilk or soymilk 
2 Tbs. vegetable oil 
1 cup all-purpose flour 
2 1/2 tsp. baking powder 
1/4 tsp. baking soda 
1 tsp. salt 
1 Tbs. sugar 
1 cup fine cornmeal 
1/2 cup shredded Cheddar or soy 
cheese, plus extra for garnish 
1/2 cup canned corn kernels, rinsed 
Hot pepper sauce to taste 
1/2 cup chopped fresh coriander, 
for garnish 
1 ripe avocado, diced, for garnish 
 
Salsa 
 
1 cup thinly sliced pitted black olives 
1/2 cup canned corn kernels, rinsed 
1 cup salsa 
1 cup canned black beans, drained 
and rinsed 
 
1. Preheat waffle iron, and spray 
with nonstick cooking spray. 
 
2. Beat eggs well in mixing bowl, 
and stir in buttermilk and oil. In 
separate bowl, sift together flour, 
baking powder, baking soda, salt 
and sugar. Stir into egg mixture, 
then stir in cornmeal, cheese, corn 
kernels and hot pepper sauce. 
 
3. Bake waffles according to manufacturer's 
instructions. 
 
4. To make salsa, stir all ingredients 
together in small saucepan, and 
bring to a boil over medium heat. 
Cook 5 minutes, or until mixture 
reduces slightly. 
 
5. To serve waffles, place one on 
plate, top with salsa mixture, and 
garnish with cheese, coriander 
and avocado. 
 
PER SERVING: 570 CAL; 20G PROT; 
23G TOTAL FAT (6G SAT. FAT)); 72C CARB; 
145MG CHOL; 1490MG SOD; 10G FIBER 

SERVES 2 30 MINUTES OR LESS

This is a basic, simple family brunch or lunch main dish that welcomes a side salad and toasted onion bagels. As with any omelet, you can vary the filling to suit the occasion, substituting fried potato cubes for the mushrooms and a generous sprinkling of minced parsley for the greens. Or you can give this dish an Asian flavor by using fresh coriander with the eggs and stir-fried bean sprouts accented with soy sauce for the filling.

 
12 oz. sliced portobello mushrooms 
3 Tbs. olive oil 
1 bunch greens such as watercress, 
dandelion or arugula 
6 large eggs 
Salt and freshly ground black pepper 
to taste 
1/4 tsp. crushed red peppers, optional 
1/2 cup grated fontina cheese 
 
1. Wipe sliced mushroom caps with 
damp towel, and scrape off and discard 
black gills from underneath 
caps. Heat large skillet, and, when 
hot, add 2 tablespoons oil. Saute 
portobello slices, cooking until 
slightly soft but not browned, 5 to 7 
minutes. Remove from beat, and 
set aside. 
 
2. Rinse greens well, shake off 
excess water and chop into small, 
uniform pieces. 
 
3. Beat eggs in large mixing bowl, 
and season ...