Maven Recipes
by Carlene Ness

Today’s cooks are looking for something between those "dump dishes" (a can of sodium-laden soup, a carton of high-fat sour cream, etc.) of the past and time consuming "made from scratch" fare. With family and friends who are vegetarians, diabetics, gluten and lactose intolerant we need versatile recipes that satisfy different health needs and diet preferences. A couple of my favorites are Mexican pizza and bean soup.

Low-carb, high-fiber whole wheat tortillas are the perfect base for my version of Mexican pizza. For the Atkins’ crowd, pile on high-fat cheese, top with sliced tomatoes and a clove of minced garlic, generously drizzle with olive oil; for the low-fat folks, use part-skim mozzarella and spritz olive oil on top of the tomatoes and garlic. Pop in a 375 degree oven until the cheese bubbles, top with fresh basil and oregano.

Bean soup satisfies several tastes with minor variations. Start with the basics in a large stock pot then separate into several smaller pots when the beans are almost done. Add tomatoes and whole wheat pasta elbows for the vegetarians; ham or sausage for the meat eaters; and tomatoes with jalapenos for the hot and spicy crowd. Guests may ladle their favorite. Serve with crunchy whole grain bread or freeze for easy last-minute meals.