Molten Chocolate Cakes

I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician. ~Marty
Feldman
4 squares BAKER’S Semi-Sweet Chocolate
½ cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
½ cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 425 F. Butter four ¾-cup custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Spinach Fettuccine Primavera

Salt
1 pound Buitoni Mixed Cheese Tortellini
2 carrots, peeled
2 medium zucchini
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
½ cup dry white wine
1 cup vegetable stock
Freshly ground black pepper
½ cup grated Parmigiano Reggiano cheese, plus some
to pass at table
¼ cup chopped flat-leaf parsley (a generous handful)
11
1. Bring water for pasta to a boil. Salt the water, add the pasta, and cook to al dente, about 7-8 minutes. Use
a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the
peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of
cooking time.
2. Heat a medium skillet over medium heat with EVOO and butter. Sauté the shallots and garlic 3-4 minutes
then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss
drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and
parsley.

Stuffed Portobello Mushrooms

I've found without question that the best way to lead others to a more plant-based diet is by example - to lead
with your fork, not your mouth. ~Bernie Wilke, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
4 (3-ounce) Portobello mushroom caps
3 tablespoons dry white wine
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
½ cup diced red bell peppers
½ cup diced yellow bell peppers
½ cup diced onion
2 garlic cloves, minced
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-
ounce] slices)
½ cup plus 2 tablespoons (2 ½ ounces) finely
shredded fresh parmesan cheese, divided
¼ cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
1. Remove gills from mushroom caps with a spoon. Combine wine and 2 garlic cloves; brush over mushroom
caps. Sprinkle mushrooms with oregano, black pepper, and salt; set aside.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers, onion,
and 2 garlic cloves, and sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir
in ½ cup cheese, parsley, water, and eggs. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1
cup bread mixture into each mushroom cap, and sprinkle each with 1 ½ teaspoons cheese. Bake at 350 for
25 minutes or until stuffing is lightly browned and mushrooms are tender. Yield: 4 servings.