Mushroom Lentil Burgers from Cooking Light. It was difficult to divide this recipe to make a single serving (the ingredients include a whole egg for 4 burgers and a baggie of precooked lentils) but it was so worth it. There’s way more flavor in these patties than in any frozen-foods-section veggie patty I’ve ever tasted: very umami and filling without any pretense at being real meat. I’ll never go back!
Jeweled Rice Pilaf with Carrots from Food & Wine. This goes-with-everything side dish features not one, but two carbs (rice and broken-up pasta), as well as toasted nuts, fresh herbs, lemon, and roasted carrots. I made two substitutions: pine nuts for the almonds and golden raisins for the olives. This makes enough for an army so either cut it down or do as we did and have the leftovers as a main course the next day with diced meat and/or an egg on top and a salad of mixed greens.
Homemade Multigrain English Muffins from the Woks of Life. These nutty, simple, chewy get their whole-grain goodness from one of my favorite ingredients, 10-grain cereal. (I use Bob’s Red Mill because I can get it in bulk at WinCo.) They have this in common with one of my favorite sandwich bread recipes of all time, Amber Waves of Grain Bread. I made muligrain English muffins once before from a recipe which baked in the oven. These get fried in a skillet, more like “real” English muffins (which are made from a batter, rather than a dough and are cooked in rings on a skillet).