"What's for Supper?" Hall of Fame

Salad in winter? This plate full of tender greens, rich winter squash, crunchy nuts, zesty dressing and pungent cheese is perfect when the temperature falls.

• 3 tablespoons purchased vinaigrette dressing
• 1 tablespoon cranberry juice
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/3 cup pecan pieces
• 6 cups torn salad greens
• 3 cups cubed roasted winter squash
• *1/2 cup (2 ounces) crumbled blue cheese (optional)

1. In a large bowl, whisk together vinaigrette, cranberry juice, balsamic vinegar and Dijon; set aside.
2. In a dry small skillet, toast pecans, stirring constantly, until fragrant and lightly browned, about 1 minute.
3. Add greens to bowl with vinaigrette; toss gently. Divide greens equally among serving plates. Top with squash, toasted pecans and blue cheese if using. Serve immediately.

Makes 3 servings.

*Roasting squash is a great way to enhance the inherent sweetness of this hardy winter vegetable. By peeling and cutting the squash up beforehand, it takes less time to roast. Cut the squash in half, scoop out the seeds, and cube or slice the flesh as desired. Place squash on a baking sheet, spritz with olive oil, and roast at 400 degrees F for 10 to 12 minutes or until squash is fork tender.

Cost per serving - Approximately $2.39

Never had broccoli rabe before? Give it a try with this Italian-inspired pasta dish.

• 8 ounces uncooked dry pasta shells or wheat-free alternative
• 1 pound broccoli rabe, cut into 2-inch pieces
• 1 (10-ounce) bag frozen peas
• 1 (15-ounce) can vegetable broth
• 1/2 teaspoon crushed red pepper
• 1 (15-ounce) can cannellini or other white beans, drained, rinsed
• 1/3 cup pesto or to taste
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

1. In a large pot of boiling salted water, cook pasta 8 minutes or until done; drain, reserving 1/2 cup cooking liquid.
2. Meanwhile, pour about 1 cup water into a medium saucepan; steam broccoli rabe and peas 5 minutes. Drain broccoli rabe and peas. Return pasta and vegetables to large pot.
3. Meanwhile, in same medium saucepan, bring broth and crushed red pepper to a simmer. Add beans; simmer until beans are heated through, stirring frequently, about 5 minutes.
4. Add bean mixture, pesto and wine vinegar to pasta and vegetables. Stir well, adding reserved cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls. Garnish with Parmesan if using.

Makes 4 servings.

MENU SUGGESTION: This veggie-protein-and-pasta dish needs only a tossed green salad and chocolate chip cookies to make it a meal.

NUTRITION INFORMATION Per serving:
484 calories
76 g carbohydrates
3 g saturated fat
18 g fiber
26 g protein
12 g fat
6 mg cholesterol
691 mg sodium
Cost per serving - Approximately $2.82