A DINNER TONIGHT WITH VEGETERIAN DELIGHTS

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Chipotle Bean Burritos
Time: 30 minutes
Simple Sub: In place of chipotle chile powder, you can use teaspoon regular chil
i powder plus 1/8 teaspoon ground red pepper.
Serve with Guacamole and Chips: Place 1 ripe peeled avocado in a bowl; mash with
a fork. Add 1 tablespoon minced onion, 1 tablespoon chopped fresh cilantro, 1 ta
blespoon fresh lime juice, teaspoon salt, 1 minced garlic clove, and jalapeo pepp
er, seeded and minced. Stir until well blended. Serve with baked tortilla chips.
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Eggplant and Goat Cheese Sandwiches
Time: 40 minutes
Make-Ahead Tip: Hearty ciabatta holds up well, making this a good brown-bag lunc
h option.
Serve with Tomato-Parmesan Soup: Combine 2 cups commercial boxed tomato soup, cu
p half-and-half, teaspoon dried basil, and 1/8 teaspoon freshly ground black pep
per. Cook in a small saucepan over medium heat 8 minutes or until thoroughly heat
ed. Stir in 2 tablespoons grated fresh Parmigiano-Reggiano cheese.
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Two-Bean Soup with Kale
Time: 30 minutes
Simple Sub: Swiss chard, mustard greens, or escarole can stand in for kale.
Serve with Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 m
inute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tabl
espoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melt
s.
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