Main Courses

Black Bean Salad, by Patti Steinmuller
Broccoli Risotto Torte, by Linda Heisler-Clancy
Caponata, by Madeleine Munoz
Lemon Chicken, by Cathy Weeden
Minted Pea and Orzo Pilaf, by Jeanie Westnedge
Polenta with Currants and Onions, by Linda Heisler-Clancy
Potato, Sausage and Onion Pie, by Linda Heisler-Clancy
Zucchini Pilaf with Almonds, by Teri Ball

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Black Bean Salad
by Patti Steinmuller

3/4 cup dry orzo (or other small pasta), cooked
One 15-oz can black beans, drained
1 cup zucchini or summer squash (or substitute any other fresh vegetable), cut into slices or cubes
1/2 cup green or red bell pepper, diced
1/2 cup celery, diced (include celery leaves, diced)
2 Tbs chopped fresh parsley or coriander
Leaf lettuce, torn
3/4 cup diced fresh tomatoes or grape or cherry tomatoes cut in half
1/2 avocado, diced

8-10 oz cooked sliced or diced steak, chicken, or fish
1/2 cup red onions or 1/4 cup diced green onions
1/2 jalapeno pepper, cored, seeded, and minced

2 Tbsp fresh lime or lemon juice
1 tsp sherry
1-1/2 Tbsp olive oil
1/2 tsp ground cumin
Salt and freshly ground pepper to taste


Cook dry pasta (10-12 minutes for orzo size) and drain. Rinse black beans under cold water and drain. Blanch zucchini and drain. Transfer pasta, beans, zucchini (or other lightly cooked vegetable) to a large bowl. Add bell pepper, celery, jalapeno pepper, red or green onion, and parsley or coriander. Toss lightly. Combine all dressing ingredients in a small bowl and whisk until well mixed. Add dressing to the pasta/bean/veggie mixture and stir gently. Cover the salad and refrigerate 1-2 hours to allow flavors to blend. Bring salad back to room temperature before serving.


Tear leaf lettuce and place on border of individual plates. Spoon salad mixture on plates. Top with diced fresh tomatoes, avocado, and cooked steak, chicken, or fish. Yield: 3-4 servings for a main dish salad.

Adapted from Black Bean Salad recipe on web site. Check it out; there are lots of good recipes and other information on women's health issues at this site:

Broccoli Risotto Torte
(from Vegetarian and Vegetable Cooking by Christine Ingram)
by Linda Heisler-Clancy


8 ounces broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow  bell pepper (I used a red one)
2 tbsp. olive oil
¼ cup butter
1& ¼ cups Arborio rice
½ cup dry white wine
4 & ½ cups vegetable stock  (I used bouillon)
salt and freshly ground black pepper
½ cup coarsely grated Parmesan cheese  (I used Greenbank brand Monterey Jack goat's cheese)
4 eggs, separated
oil, for greasing
sliced tomato and chopped parsley, to garnish



  1. Blanch the broccoli for 3 minutes, then drain and reserve.
  2. In a large saucepan, gently fry the onion, garlic and pepper in the oil and butter for 5 minutes, until they are soft.
  3. Stir in the rice, cook for a minute, then pour in the wine.  Cook, stirring the mixture, until the liquid is absorbed.
  4. Pour in the stock, season well, bring to a boil, then lower to a simmer.  Cook for 20 minutes, stirring occasionally.
  5. Meanwhile, grease a deep 10-inch round cake pan and line the bottom with a circle of waxed paper. Preheat the oven to 350 degrees F.
  6.  Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks.
  7. Whisk the egg whites until they form soft peaks and carefully fold into the rice.  Turn into the prepared pan and bake for about 1 hour, until risen, golden brown and slightly wobbly in the center.
  8. Allow the torte to cool in the pan, then chill if serving cold.  Run a knife around the edge of the pan and shake out onto a serving plate.  If desired, garnish with sliced tomato and chopped parsley.

by Madeleine

1 cup olive oil
1 1/2 pound eggplant peeled, in 1-inch cubes
2 large green peppers, in 1-inch pieces
2 large onions, diced
2 cloves garlic, minced
1 28-oz. can solid pack tomatoes, undrained
1/3 cup red wine vinegar
2 tablespoons sugar

2 tablespoons capers
2 tablespoons tomato paste
2 teaspoons salt
1/2 cup chopped parsley
1/2 cup pimiento-stuffed green olives, rinsed and thickly sliced
1/2 teaspoon ground pepper
2 teaspoons crumbled dried basil
1/2 cup pine nuts, sautéed in olive oil


In a large, heavy, saucepan combine: 1 c. olive oil, eggplant, green pepper, onions, garlic, and tomatoes, and cook about 30 - 40 minutes or until just tender. Add wine vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper and basil. Cover and simmer for 15 minutes. Add pinenuts and serve warm, not hot, at room temperature or cold. May be refrigerated for up to 3 weeks.
SERVES: 10 - 12

Lemon Chicken
by Cathy Weeden

3T olive oil
4T lemon juice
1/4 tsp. salt
1/8 tsp. pepper


Pound 4 half chicken breasts (boned and skinless) to 1/4" thickness. Marinate at least 2 hours. Dredge breasts in flour, then in salted beaten egg, then in flour again. Fry over medium heat in about 1/8" of olive oil about 5 minutes on each side or until lightly golden. Put in baking dish until ready to serve. Refrigerate. Complete cooking at 325° for 1/2 to 3/4 hour.

• The batter part is really messy. Whatever utensil you use will get a big glob of egg/flour on it. I've had the best luck using a fork and scraping the batter off when it begins to build up.
• You'll probably have to brown the chicken in several batches. Try to scoop out any batter left in the oil between batches or it will stick to your browning chicken. This is undesirable as the batter left in the pan becomes overcooked, verging on being burnt.

Recipe from Genevieve Russo, cook extraordinaire, from Rochester, NY.


Minted Pea & Orzo Pilaf
by Jeanie Westnedge

1-1/4 cups uncooked orzo (1/2 of l lb. box)
2 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped

2 tsp. finely chopped, peeled fresh ginger
1 box frozen peas, thawed
1 tsp salt
1/4 tsp. black pepper
1/2 cup canned chicken broth
2 tbs.p fresh lemon juice
1/2 cup packed fresh mint leaves, chopped


1. Cook orzo following package directions. Drain.

2. Heat 1 tbsp butter and the olive oil in lage skillet over medium heat. Add onion, garlic & ginger; saute until onion is softened, about 10 min. Stir in peas, salt, pepper, and broth. Bring to a boil over high heat. Stir in cooked orzo; reduce heat to medium-low and heat through, about 3 minutes.

3. Stir in remaining 1 tbsp butter, lemon juice and chopped fresh mint, and serve.

Note: I used the leftovers as a basis for a shrimp salad; just added green onion, cucumber, celery, and some vinegar/oil dressing. Worked well.

Polenta with Currants and Onions
(from The Foods of the Greek Islands by Aglaia Kremezi)
by Linda Heisler-Clancy


2 quarts warm water  (I use chicken soup or bouillon)
2 medium or course grind cornmeal
½ cup zante currants
½  cup olive oil
2 tsp. salt
1 medium onion, halved lenthwise and thinly sliced into half moons
freshly ground white or black pepper



  1. Preheat oven to 350 degrees F.  Oil a 13x9 inch pyrex dish.  Combine water, cornmeal, currants, ¼ cup of oil and the salt in the dish, stir well and bake for 1 hour.
  2. Meanwhile, heat the remaining ¼ cup of oil in a small skillet and saute the onion over medium heat for 5 minutes, or until soft.
  3. Stir the onion and pepper to taste into the polenta and bake for and additional 30 minutes, or until the polenta is set.  Let stand for 5 minutes before serving.

Variation:  Polenta with Oregano and Cheese

  1. Omit currants and onion, reduce the oil to ¼ cup and add 1 tsp. dried oregano to the cornmeal.
  2. Just as you remove it from the oven, stir in coursely grated myzithra cheese.  You can buy it at the Food Co-op.

I created my own conbination, which included the currants and onions, and when I removed it from thje oven, I stirred in the cheese.

Potato, Sausage and Onion Pie
(from Potatoes & Vegetables SuperCookery cookbook by Parragon Publishing)
by Linda Heisler-Clancy


3-4 large potatoes, unpeeled and sliced
2 -3 tbsp. butter
6 Turkey Sausages ( I used Shelton brand)
1-2 leeks, sliced
2 garlic cloves, crushed
2/3 cup vegetable stock ( I used bouillon)
1& 2/3 cup hard cider or apple juice ( I used white wine, a variation on the theme)
2 tbsp. chopped fresh sage
2 tbsp. cornstarch
4 tbsp. water
¾ cup grated sharp cheese ( I used Greenbank brand goat cheese/Monterey Jack
salt and pepper



  1. Cook the sliced potatoes in a saucepan of boiling water for 10 minutes.  Drain and set aside.
  2. Meanwhile, melt the butter in a skillet and cook the sausages as per instructions on the box.  Brown on all sides.  Remove from the skillet and cut them into thick slices.
  3. Add the leeks, garlic, and sausage slices to the skillet and cook for 2-3 minutes.
  4. Add the vegetable stock, cider or apple juice or white wine, and chopped sage.  Season with salt and pepper.  Blend the cornstarch with the water.  Stir it into the skillet and bring to boil, stirring until the sauce is thick and clear.  Spoon the mixture into the base of a deep pie dish.
  5. Layer the potato slices on top of the sausage mixture to cover it completely. Season with salt and pepper and sprinkle the grated cheese over the top.
  6. Cook in a preheated oven at 375 degrees F for 25-30 minutes, or until the potatoes are cooked and the cheese is golden brown.  Serve the pie hot.

You may add other vegetables to the filling, such as broccoli or cauliflower.


Zucchini Pilaf with Almonds
by Teri Ball

Yield 4 servings
Time 1 hour
Adapted from Louise Beylerian


For the rice:

  • 1/2 cup slivered almonds
  • 1/2 tablespoon butter
  • 1/2 cup long grain rice (I substituted brown rice and adjusted the broth and cooking time accordingly)
  • 1 cup vegetable broth
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt

For the zucchini:

  • 2 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound zucchini , ends trimmed, halved lengthwise (or quartered if large) and cut into 1/3-inch slices
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoon currants or dark raisins
  • 3 tablespoons chopped cilantro
  • Freshly ground black pepper

For the yogurt-garlic sauce:

  • 1 cup Greek yogurt, or strained non-Greek yogurt
  • 2 garlic cloves, finely chopped or pressed through a garlic press
  • 1 tablespoon dried crushed mint
  • Pinch of cayenne
  • Salt and freshly ground pepper


  1. For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
  2. In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
  3. For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
  4. For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
  5. When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

The recipe can be found on the New York Times web site at: