Meeting Without Meat

This vegetarian menu has proved extremely popular with my friends. All it needs is a loaf of crusty bread, a bottle of light red wine, butter cookies and some tart apples or fragrant pears.

The gills of the portabello are unappealing and should be removed. Here’s how: Place the mushroom cap on the cutting board, gill side up. Hold a sharp paring knife parallel to the board and insert it right under the gills, all the way to the center of the cap. Holding the blade steady, rotate the cap against the blade until the gills can be separated.

Portabello and Eggplant Burger With Goat Cheese

Active Work and Total Preparation Time: 25 minutes

2 red bell peppers

8 portabello mushrooms, stems and gills trimmed

4 (3/4-inch-thick) slices eggplant

Olive oil spray

Coarse salt

Freshly ground pepper

3/4 cup goat cheese

1/2 red onion, sliced

8 large basil leaves

* Stand peppers on cutting board; cut off sides in 4 slabs, following natural contours as much as possible. Arrange on baking sheet lined with foil, skin side up. Broil on rack 6 inches from heat source until skin blackens, 4 to 6 minutes. Remove and wrap in foil lining. Set aside to steam 10 minutes, then slip off skins.

* Spray both sides of mushrooms and eggplant with olive oil and generously sprinkle with salt and pepper. Put on 2 baking sheets lined with foil.

* Bake mushrooms at 400 degrees 4 minutes, turn and bake 4 minutes more. Set aside. Bake eggplant slices at 400 degrees 6 minutes, turn and bake 6 minutes more. Trim eggplant slices to match size of mushrooms. Set aside. Reline 1 baking sheet with foil.

* Assemble burgers in this order: 1 mushroom (cut-side up), 2 tablespoons goat cheese, onion, salt, pepper, eggplant, red pepper, onion, 2 tablespoons goat cheese, 2 basil leaves. Top with mushroom cap (cut-side down). Set on baking sheet and cover with foil. (Can be made several hours ahead and kept at room temperature.) Bake until warm, about 5 minutes.

4 servings. Each serving: 91 calories; 156 mg sodium; 10 mg cholesterol; 5 grams fat; 8 grams carbohydrates; 5 grams protein; 0.86 gram fiber.

Warm White Beans and Fennel

Active Work Time: 10 minutes * Total Preparation Time: 15 minutes

1 tablespoon olive oil

1 small fennel bulb, diced large (about 3/4 cup)

1 large shallot, minced

2 cloves garlic, minced

1 1/2 teaspoons rosemary, chopped

1 (15-ounce) can Great Northern beans, rinsed and drained

Coarse salt

Freshly ground pepper

* Heat oil in nonstick skillet over medium heat. Add fennel, shallot, garlic and rosemary. Cook, stirring often, until shallot is softened, about 5 minutes. Transfer to bowl. Add beans. Taste and adjust seasonings. (Can be made 1 day ahead and refrigerated. To serve, let come to room temperature, then gently reheat until warm-not hot-in microwave or on stove top in nonstick skillet.) Arrange Arugula Salad on serving platter. Top with warm beans.

4 servings. Each serving, beans only: 161 calories; 87 mg sodium; 0 cholesterol; 4 grams fat; 25 grams carbohydrates; 8 grams protein; 2.54 grams fiber.

Arugula Salad With Orange Zest Vinaigrette

Active Work and Total Preparation Time: 10 minutes

Serve this separately or top with Warm White Beans and Fennel.

2 1/2 tablespoons olive oil

2 teaspoons grated orange zest

1 teaspoon red wine vinegar

1 teaspoon balsamic vinegar

1 teaspoon orange juice

Coarse salt

Freshly ground pepper

8 cups arugula leaves, stemmed, rinsed and crisped

* Mix oil, zest, red wine vinegar, balsamic vinegar, orange juice and salt and pepper to taste in small bowl. (Can be made a day ahead and refrigerated. Let vinaigrette come to room temperature before using.)

* To serve, pour vinaigrette over arugula. Toss. Taste and adjust seasonings.

4 servings. Each serving, salad only: 84 calories; 86 mg sodium; 0 cholesterol; 9 grams fat; 2 grams carbohydrates; 1 gram protein; 0 fiber.