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FORTISVEX · RECIPES Tender cabbage wedges, soft apples and a little caraway turn a sturdy head of cabbage into a warm, spoonable side. A covered pan does most of the work here. The cabbage cooks in a shallow layer of broth, while onion and apple soften around it. Removing the lid near the end lets some of that liquid evaporate and gives the exposed leaves a chance to color. A small splash of cider vinegar at the table keeps the sweet vegetables from tasting flat. Keep the wedges intact …

FORTISVEX · RECIPES Tender white beans, ground turkey and mild green chiles make a savory bowl with a bright lime finish. Mash one can of beans for body, and leave the rest whole. Keep the chili spoonable, with whole beans and small turkey crumbles in each serving. This chili starts on the stove and finishes in the slow cooker. Cooking the turkey first breaks it into small pieces and lets the onion soften before the covered cooking stage. The slow cooker then gives the seasonings time t …

FORTISVEX · RECIPES Sweet-edged squash, warm chickpeas and fluffy quinoa make a generous bowl without a long list of toppings. The lemon-tahini sauce brings a sharper, creamy finish: spoon on a little, taste a bite with the quinoa, then add more if you want it. The most useful trick is to roast the squash and chickpeas on separate trays. Their ideal finishing times are not always the same, and each browns better when it has room. For a different weeknight bowl with a skillet method, try …

FORTISVEX · RECIPES Tender apple pieces, warm cinnamon and rolled oats baked into a breakfast you can portion for the days ahead. A pan of baked oatmeal is useful when breakfast needs to be ready before everyone reaches the table. The oats absorb a lightly sweetened mixture of milk and eggs, while small apple pieces soften throughout. The edges become lightly golden; the center stays moist enough to eat with a spoon. This is a breakfast bake, with oats and fruit mixed together, rather t …

Ripe bananas bring sweetness and moisture to these cinnamon-scented muffins, while rolled oats give the crumb a little chew. They are easy to portion for a breakfast table: bake one standard pan, serve a few warm, and freeze the rest once they have cooled. Let muffins cool on a rack before packing them. Makes: 12 standard muffins; 12 servings of one muffin. Preparation: about 20 minutes, including a 10-minute oat soak. Baking: 20–25 minutes. Cooling: 5 minutes in the pan, then about 20 mi …