While some people traditionally give up meat for Lent, many still don't want to abandon flavor and nutrition. With these recipes, compiled from Vindicator wire reports, you can have lots of great-

ROASTED VEGETABLE SOUPRoasted vegetable stock
2 cups diced onion
2 carrots, scrubbed and diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
6 whole peeled cloves garlic
2 cups peeled, diced celery root
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 leeks, white part only
10 peppercorns
1 bay leaf
3 to 4 sprigs thyme
3 to 4 sprigs parsley
1/2 cup dried porcini mushrooms
2 Yukon Gold potatoes
Heat the oven to 425 degrees. Toss together the onion, carrots, celery, garlic and celery root with the olive oil, salt and pepper in a large baking pan. Roast 35 to 45 minutes or until vegetables are lightly browned, stirring occasionally.
Place the roasted vegetables in a tall 8-quart stockpot. Cut the leeks into quarter-inch slices and add them to the pot. Add the peppercorns, bay leaf, thyme, parsley and dried mushrooms. Peel the potatoes and add the peels to the pot. Cut the peeled potatoes into half-inch dice, cover them with cold water, and set aside to use in the soup. Add 10 cups cold water to the stockpot.
Bring the mixture to a boil over high heat. Reduce the heat to a simmer and cover. Simmer 45 minutes.
Remove the pot from the heat. Strain the stock through a cheesecloth-lined strainer, lightly pressing the vegetables with the back of a spoon to extract juices. Discard the vegetables. You will have about 8 cups of stock.
Soup
2 cups sliced cremini mushrooms
4 teaspoons plus 2 tablespoons olive oil, divided
Kosher salt
White pepper
1 medium onion, diced (about 1 cup)
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic, minced
1/2 cup dried small white beans
8 cups roasted vegetable stock
3 cups coarsely chopped savoy cabbage
Yukon Gold potatoes, reserved from stock recipe
1/4 pound each green beans and yellow beans, stems removed, cut diagonally into 1-inch pieces
Sliced, toasted French bread
Heat the oven to 425 degrees. Toss the sliced mushrooms in a bowl with 4 teaspoons olive oil, one-eighth teaspoon salt and a pinch of white pepper. Place in a baking pan and roast for about 13 minutes, until tender and lightly browned. Remove from the oven and let stand.
Saute the onion, celery and carrot in 2 tablespoons olive oil in a tall 8-quart stockpot until tender, about 5 minutes. Add the garlic and saute 1 minute.
Add the white beans, vegetable stock, cabbage and 1 teaspoon salt. Bring the mixture to a boil over high heat, then reduce heat to a simmer, cover and cook about 1 hour, stirring occasionally.
Add the drained potatoes and the mushrooms during the last 30 minutes of cooking.
Add the green and yellow beans during the last 15 minutes of cooking and simmer until the beans are crisp-tender. Season to taste with salt. Serve the soup with toasted French bread brushed with good olive oil.
Total time: 2 hours, 50 minutes
Serves 4 to 6.
Each of 6 servings: 271 calories; 8 grams protein; 30 grams carbohydrates; 10 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 451 milligrams sodium.
FENNEL AND ONION SOUP
Light vegetable stock
1 tablespoon olive oil
2 cups finely diced leeks, white part only (about 2 to 3)
1 cup finely diced carrots (about 3 medium)
1 cup finely diced celery (about 2 stalks)
3 whole cloves garlic, peeled
6 peppercorns
1 bay leaf
2 sprigs parsley
2 sprigs fennel
1 sprig thyme
Heat the oil in a tall 8-quart stockpot over medium-high heat. Add the leeks, carrots and celery and cook until tender, about 5 minutes, stirring occasionally.
Add the garlic, peppercorns, bay leaf, parsley, fennel and thyme. Add 10 cups cold water. Bring to a boil over high heat, then reduce the heat, cover and cook at a hard simmer 35 minutes.
Remove the pot from the heat. Strain the stock through a fine mesh strainer, gently pressing the vegetables to extract liquid. Discard the vegetables. You should have 9 cups of stock.
Soup
2 fennel bulbs (about 11/2 pounds)
2 large onions (about 11/2 pounds)
3 tablespoons olive oil
1 teaspoon sugar
1/2 cup light dry white wine
9 cups light vegetable stock
2 teaspoons salt, plus more to taste
2 tablespoons Armagnac, optional
8 (1/4-inch thick) slices baguette
1 large clove garlic, halved
Trim the feathery fronds and stems from the fennel bulbs. Chop 1 tablespoon of the fronds and reserve. Cut the bulbs in half lengthwise and remove the cores. Thinly slice on a mandoline.
Peel the onions, then very thinly slice on a mandoline.
Heat the oil in a heavy 51/2-quart sauce pot and saute the fennel, onions and sugar over high heat for 5 minutes. Reduce the heat to medium and cook until the vegetables are very tender and lightly browned, 30 to 40 minutes.
Add the wine and simmer 1 to 2 minutes or until the wine is almost evaporated. Add the vegetable stock and salt. Cover and simmer 20 minutes to blend flavors.
Add the Armagnac, if using, and simmer, uncovered, 10 minutes. Stir in the reserved chopped fennel fronds. Season to taste with salt.
Put the baguette slices on a baking sheet. Broil until golden brown and crisp, about 45 seconds to 1 minute. Rub each slice with the cut garlic clove, then turn and brown the other side, about 20 seconds. Serve the soup with the garlic toasts on the side.
Servings: 4 to 6
Each of 6 servings: 216 calories; 4 grams protein; 27 grams carbohydrates; 5 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 937 mg. sodium.
MUSHROOM, BARLEY AND SWISS CHARD SOUP
Mushroom stock
1 pound fresh cremini mushrooms
11/2 ounces dried shiitake mushrooms
1/4 cup sliced leek (white part only)
2 cloves garlic, cut in half
2 sprigs thyme
4 peppercorns
Clean the mushrooms with a damp paper towel. Trim the stem ends and quarter the mushrooms.
Put the mushrooms in a tall 8-quart stockpot. Add the dried shiitakes, leek, garlic, thyme and peppercorns. Add 3 quarts (12 cups) cold water. Bring to a boil over high heat. Reduce the heat, cover and simmer 35 minutes.
Remove the pot from the heat and let stand to cool 5 minutes. Strain through a mesh strainer, gently pressing the vegetables with a spoon to extract juices. Discard the vegetables. You should have 11 cups of broth; add water until the broth measures 11 cups, if needed.
Soup
3 tablespoons olive oil, divided
1 cup diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
1 teaspoon minced garlic
2/3 cup pearl barley
11 cups mushroom stock
1/4 pound shiitake mushrooms, stems trimmed, sliced
1 tablespoon sea salt
2 bunches Swiss chard, stemmed and coarsely chopped (about 8 cups)
2 turnips (about 3/4 pound), peeled and cut into half-inch dice (about 3 cups)
Heat 2 tablespoons oil in a tall 8-quart stockpot over medium-high heat. Add the onion, carrot and celery and saute until the vegetables are tender but not browned, about 4 minutes. Add the garlic and cook 1 minute.
Stir in the barley and stock. Bring the mixture to a boil. Reduce the heat to simmer and cover. Cook 1 hour, stirring occasionally.
Heat 1 tablespoon oil in a medium nonstick skillet until hot. Add the mushrooms and saute until lightly browned, about 7 minutes. Add the salt, Swiss chard, turnips and sauteed mushrooms to the stockpot. Bring the soup to a simmer, cover and cook 30 minutes.
Servings: 6 to 8
Each of 8 servings: 139 calories; 3 grams protein; 21 grams carbohydrates; 5 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 534 mg. sodium.
CREAMY TOMATO SOUP
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 28-ounce can crushed tomatoes
6 oil-packed sun-dried tomatoes, roughly chopped
2 tablespoons balsamic vinegar
1/2 teaspoon baking soda
1 cup regular or fat-free half-and-half
Salt and freshly ground black pepper, to taste
Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and saute, stirring often, until just tender, about 4 minutes. Add the garlic and thyme and saute another 2 minutes.
Add the crushed tomatoes, sun-dried tomatoes and balsamic vinegar. Bring to a simmer, stirring frequently. Reduce heat to low and stir in the baking soda. Add the half-and-half, stir well and bring to a simmer. Do not boil.
Use an immersion blender to puree the soup in the saucepan. Alternatively, use a ladle to carefully transfer the soup, in batches if necessary, to a blender and puree until smooth. Return to pan. Season with salt and pepper to taste.
Makes 4 servings.
ROASTED ONION SOUP
3 sweet onions, such as Vidalia, Walla Walla Sweet, Maui, Texas Sweet or Spanish, quartered
1 yellow onion, quartered
4 cloves garlic
3 tablespoons canola or other cooking oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 carrot, finely chopped
1 stalk celery, finely chopped
1 shallot, thinly sliced
1 cup whipping cream
6 cups chicken or vegetable broth
6 tablespoons unsalted butter, cubed
Salt and pepper
Herbed croutons, optional
Freshly grated Parmesan cheese, optional
Coat: Toss sweet onions, yellow onion and whole peeled garlic with the oil and the salt and pepper, making sure the vegetables are well-coated. Tumble onions and garlic into an oven-friendly pot that fits the ingredients in a single layer.
Roast: Slide pot, uncovered, into a 375 degree oven. Roast for 40 minutes, stirring every 10 minutes or so, to allow for even cooking.
Add: Toss in the carrots, celery and shallot. Roast an additional 10 minutes. Add cream, stir to coat all the ingredients, and cook 10 more minutes.
Simmer: Remove pot from the oven and pour in 5 cups of the broth (set aside the remaining 1 cup). Bring to a boil on the stovetop. Turn down the heat and simmer 10 minutes.
Blend: Puree the soup in the pot using an immersion blender, or in batches (carefully) using a countertop blender. Add the butter and swirl smooth. Press the puree through a fine-meshed strainer.
Adjust: If the soup seems too thick, stir in some of the remaining broth. Season with salt and pepper.
7. Serve: Enjoy hot, either solo or accompanied by herbed croutons and Parmesan cheese.
Serves six.
--Adapted from Bruce Sherman
TWO-CHEESE MEDITERRANEAN
2 ounces crumbled feta cheese
1/2 cup pitted kalamata olives, rinsed, coarsely chopped
1 tablespoon drained capers, rinsed
1 teaspoon finely grated lemon peel (zest), colored part only
Freshly ground black pepper to taste
2 tablespoons butter, room temperature
8 (1/4-inch-thick) slices pain au levain or sourdough bread; see NOTE
4 ounces Gruyere cheese, or Emmentaler or Monterey Jack, coarsely grated
4 whole roasted red bell peppers (from jar or roasted at home), peeled, seeded, drained, cut in half
1/2 cup fresh baby spinach leaves
Note: Pain au levain is made with a sourdough starter. It is tangy and slightly more dense than conventional sourdough
In small bowl, combine feta, olives, capers, lemon peel and pepper; set aside.
Butter 1 side of each slice of bread. Place 4 slices on work surface, buttered-side down. Spread feta mixture evenly over 4 slices. For each sandwich, press Gruyere into feta mixture and top with bell pepper half; top that with spinach. Press again. Top each with bread, buttered-side up.
To cook using sandwich maker, preheat sandwich maker and cook according to manufacturer's instructions. To cook using stovetop method, heat large nonstick skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches if necessary), cover and cook 2 to 3 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn with spatula, pressing very firmly to flatten slightly. Cook 2 to 3 minutes, or until undersides are golden brown and spinach wilts. Turn sandwiches again, press with spatula, and cook 30 seconds, or until cheese melts completely. Serve immediately.
Yield: 4 sandwiches.
Nutritional information (per serving): Calories 480 (55 percent from fat); fat 29.3 g (sat 6.7 g); protein 14.7 g; carbohydrates 40.2 g; fiber 1.9 g; cholesterol 110 mg; sodium 1,100 mg
Source: "Great Grilled Cheese"
GRILLED BRIE WITH APRICOT JAM
1 baguette, preferably not sourdough,
1 inch cut off each end
4 tablespoons unsalted butter, melted
2 tablespoons plus 2 teaspoons apricot jam
6 ounces Brie cheese, rind removed, cut into 12 slices; see note.
Note: It is easiest to remove rind from cheese when it is very cold. Bring cheese to room temperature before grilling.
Cut baguette into 4 pieces, and cut each piece in half lengthwise to make 8 pieces (each measuring about 5 inches long). Pull out some of center of each piece to create troughs.
Brush outside of each piece of bread with melted butter. Place 4 pieces on work surface, buttered side down. Spread jam evenly over 4 pieces and distribute cheese on top of jam. Place remaining 4 baguette pieces on top, buttered side up.
To cook using sandwich maker, preheat sandwich maker and cook according to manufacturer's instructions. To cook using stovetop method, heat large nonstick skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches if necessary), cover and cook 3 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn with spatula, pressing very firmly to flatten them slightly. Cook 2 minutes, or until undersides are golden brown in places. (Shape of baguette prevents it from browning uniformly.) Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minute, or until cheese melts completely. Serve immediately.
Yield: 4 sandwiches.
Nutritional information (per serving): Calories 366 (60 percent from fat); fat 24.4 g (sat 4.5 g); protein 15.3 g; carbohydrates 20.4 g; fiber 0.8 g; cholesterol 68 mg; sodium 770 mg
Source: "Great Grilled Cheese" by Laura Werlin (Stewart, Tabori & amp; Chang, $16.95)
BUTTERY FIG AND BLUE CHEESE MELTS
3 tablespoons unsalted butter, room temperature, divided use
6 ripe but firm fresh figs, stemmed and cut in half lengthwise; see notes
8 (1/4-inch-thick) slices crusty Italian bread
4 ounces creamy-style blue cheese, such as Gorgonzola or Point Reyes Blue (do not use pre-crumbled blue cheese), room temperature
Notes: Werlin says you can substitute moist dried figs in this recipe when figs aren't in season (summer through fall).
If you prefer an herbaceous note in this sandwich, take 1 tablespoon fresh rosemary leaves and finely minced them. Mix it with cheese before spreading.
In large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Place figs cut side down and cook until golden around edges and pillow-soft to touch, about 2 minutes. Turn and cook 1 minute more. Transfer to plate and cool slightly. Wipe out skillet with paper towel and set aside.
Butter 1 side of each slice of bread with remaining butter. Place 4 slices on work surface, buttered side down. Spread cheese evenly over 4 slices, followed by figs. Place remaining 4 bread slices on top, buttered side up.
To cook using sandwich maker, preheat sandwich maker and cook according to manufacturer's instructions. To cook using stovetop method, heat large nonstick skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches if necessary), cover and cook 2 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn with spatula, pressing very firmly to flatten slightly. Cook 1 minute, or until undersides are golden brown. Turn sandwiches again, press with spatula, and cook 30 seconds or until cheese melts completely. Serve immediately.
Yield: 4 sandwiches.
Nutritional information (per serving): Calories 720 (60 percent from fat); fat 48.3 g (sat 12 g); protein 39 g; carbohydrates 32 g; fiber 1.6 g; cholesterol 120 mg; sodium 1,240 mg
Source: "Great Grilled Cheese"
SANDWICH TIPS FROM LAURA WERLIN
UGrate firm cheese, don't slice. It melts more quickly, so you don't have to over-toast the bread to get the cheese to melt.
URemove the rind first (rind won't melt). If cheese is soft, such as Camembert or Brie, remove rind while cheese is cold. To ensure proper melting, bring cheese to room temperature before heating.
UOozing is good. Don't worry if some cheese comes out during cooking process. Werlin says to enjoy those tasty bits in the bottom of the pan. Pile on the cheese, then press it with the palm of your hand to compress it.
UUse room temperature butter for spreading on bread (in most instances). Werlin says it spreads more evenly, which makes it brown more evenly. She generally uses salted butter.
UUse 1/4-inch-thick bread slices. If using rolls, cut in half lengthwise, then pull out some of the inside to make a small well or trough.