Vegetarian Moussaka with Spicy Tomato Sauce, Feta and Lentils

I've been challenged by loved ones for years to come up with a vegetarian moussaka to replicate or improve the classic Greek experience without the meat. I finally gave into their demands, and everyone could agree that this vegetarian version exceeded their expectations. Although there are many variations on the famous Greek casserole, layers of eggplant and spiced ground meat—usually beef or lamb—and usually a layer of potatoes covered with a creamy béchamel sauce are common. Being a vegetarian, I of course left out the meat and substituted brown lentils instead.

Jalapeno Cashew "Cheese" Ball

Hot summer temptatures call for simpler meal solutions, and that often means salads and dips. Although this recipe was originally prepared as part of a New Year's eve spread, it is well suited for a summer meal along with plenty of chopped up vegetables and some crackers or bread crisps. No heat is required to make this easy and "cheesy" dip—just a food processor, a cutting board, and a knife.