one more time

Our favorite recipes of 2008 are delicious and affordable

1 loaf day-old hearty bread (ciabatta and whole-grain work well), cubed

1 can drained and rinsed cannellini beans (about 15 ounces)

1/2 cup chopped fresh basil leaves

red-wine vinegar and olive oil to taste

freshly ground salt and pepper to taste

Mix vegetables, bread, beans and basil in a bowl. Combine vinegar and oil, season with salt and pepper and pour over the salad. Serve immediately.

Courtesy of Ellicott City gardener Amanda Lauer

Per serving: : 578 calories, 17 grams protein, 31 grams fat, 4 grams saturated fat, 59 grams carbohydrate, 12 grams fiber, 0 milligrams cholesterol, 677 milligrams sodium

peppers stuffed with quinoa, corn and feta cheese

We tested this delicious vegetarian entree as part of a January story on the super grain quinoa. The recipe takes a few more steps than some of our other favorites, but it's worth it.

(serves 4)

1/2 teaspoon sea salt, plus more to taste

1 cup quinoa, rinsed well several times

3 tablespoons olive oil (divided use)

1 bunch of scallions, including 2 inches of the greens, thinly sliced into rounds

2 jalapeno chiles, finely diced, seeded if desired

1 garlic clove, finely chopped

1 teaspoon ground cumin

2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)

1 bunch spinach, leaves only, or 1/2 pound spinach leaves

1/2 cup chopped cilantro

1/4 pound feta cheese, cut into small cubes

freshly ground pepper

2 large red onions, thinly sliced into rounds

1/2 cup white wine (can be riesling)

4 yellow and/or orange bell peppers

Bring 2 cups of water to a boil. Add the 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta.

Toss everything together, taste for salt, and season with pepper. Heat a tablespoon of oil in another wide skillet. When hot, add the onions and saute, stirring frequently, until they start to color around the edges, after several minutes.

Pour in the wine and deglaze the pan, giving the onions a stir as you do so. Season with salt and pepper and distribute in a baking dish or two large enough to hold the peppers.