Directions:

In the work bowl of a food processor, add the cottage cheese and process, stopping to scrape down the sides of the bowl as needed, until velvety smooth, about 2 minutes. Set aside.

Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add shallot or onion and garlic and cook, stirring, until softened, about 2 minutes. Add spinach, stir to coat, and cover. Cook, stirring occasionally, until wilted but still bright in color, about 2 minutes. Drain off and discard any liquid.

Carefully add the hot cooked spinach to the cottage cheese in the food processor, sprinkle with the nutmeg and pulse a few times to finely chop. Serve at once.

Directions:

Bring potatoes and enough water to cover to a boil in a large saucepan. Reduce heat and simmer until potatoes are fork-tender, 15–20 minutes. Drain; return potatoes to the pot. Mash with yogurt, egg, chives, onion, and salt. Let mixture cool 10 minutes, then shape into 12 (3-inch) patties. Place the panko crumbs on a sheet of wax paper and dredge patties into crumbs.

Heat 1 tablespoon olive oil and 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add half of the patties and cook until browned and crisp, 3–4 minutes per side. Carefully transfer patties to a serving platter. Repeat with remaining olive oil, canola oil and patties. Serve hot.

Directions:

Preheat the oven to 425°F. Spray a large baking sheet with cooking spray.

Whisk together egg white and mayonnaise in a large bowl until blended. Add zucchini and toss until well coated. Place bread crumbs, cornmeal, flour, chili powder, and salt in a large food storage bag. Add zucchini, a few pieces at a time, shaking the bag to coat all sides.

Place zucchini in one layer on the baking sheet. Lightly spray with cooking spray. Bake until lightly golden and crisp, about 15 minutes.

Directions:

Pulse cottage cheese in a food processor until smooth and creamy. Add mayonnaise, onion, lemon juice, curry powder, and garlic powder; process until smooth. Cover with plastic wrap and refrigerate until flavors are blended, at least 15 minutes.

To serve, spoon the dip into each bell pepper half.

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and sugar and cook, stirring frequently, over medium-low heat, until the onion is very tender and caramelized, about 15 minutes.

Meanwhile, bring a large pot of water to a boil. Add beans and cook until tender-crisp, 6–8 minutes. Drain under cold running water and drain again.

Add green beans, butter, salt, and pepper to the skillet. Cook, stirring, until the beans are heated through. Sprinkle with the almonds just before serving.

Directions:

Preheat the grill for direct grilling over high heat. Wrap unpeeled garlic cloves in heavy-duty aluminum foil, sealing to make a small packet.

Place eggplants and garlic packet on preheated grill and cook, turning occasionally with tongs, until eggplant and garlic are very soft, 25–30 minutes. Transfer to a plate and let cool.

Squeeze the garlic from the cloves and peel off and discard the burnt skin from the eggplants. Place both in a food processor and pulse several times to coarsely chop. Add lemon juice, parsley, tahini, oil, salt, and cayenne; pulse just to mix.

Line a small bowl with lettuce leaves and gently spoon in dip. Sprinkle with paprika and serve with lemon wedges and cut-up vegetables for dipping.

Directions:

In large nonstick or cast-iron skillet, heat oil over high heat until almost shimmering hot. Arrange the squash in the skillet in a single layer (do in 2 batches if your pan can’t accommodate them all). Sprinkle with salt and let cook undisturbed until golden brown, about 5 minutes. Using tongs, flip over slices and continue cooking until golden brown on the second side, 4-5 minutes longer.

Transfer to a medium serving bowl. Gently toss with mint leaves, lemon zest, lemon juice, and pepper. Serve hot, warm, or chilled.

Directions:

Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain; run under cold running water.

Peel the eggs and cut in half lengthwise. Remove the yolks. Discard one yolk. Mash remaining yolks with mayonnaise, salsa, yogurt, 1 tablespoon scallions, cumin, and pepper in a medium bowl until well mixed. Spoon the mixture into the egg white halves. Top evenly with the cheese and sprinkle with the remaining 1 tablespoon of scallions.

Place eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve.

Directions:

Preheat oven to 375°F. Spray a 12-cup mini-muffin pan with nonstick spray.

Place 1 phyllo sheet on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Repeat with the remaining phyllo sheet to form a stack. With a sharp knife, cut the layered sheets lengthwise into four rectangles, then crosswise into three rectangles, making a total of 12 rectangles.

Place a rectangle into each muffin cup, pressing gently to form a shell. Sprinkle each shell evenly with the Parmesan cheese. Bake 3 minutes. Remove from the oven (leave the oven on). Place one tomato slice in each tartlet and sprinkle evenly with the mozzarella. Bake until cheese is melted and the phyllo is crisp and lightly browned, about 3 minutes. Top each tartlet with a basil leaf and serve at once.