Years ago, I made scones using a recipe that called for a whole stick of butter, along with some heavy cream. I can’t eat those rich, buttery scones anymore, but this heart-healthy version is just as crave-worthy. Since they’re made with oil rather than butter, they’re they’re a bit more cake-y than traditional scones. But my taste testers did not complain.  In fact, they didn’t utter a word – they were too busy wolfing these down.

Next time I make scones I want to try adding some orange zest into the batter.  If you make this recipe, try that and report back, ok?

Oat and Currant Scones

1 cup old fashioned rolled oats

3/4 cup whole wheat pastry flour

1/2 cup all purpose flour

1/4 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup organic canola oil

1/2 cup nonfat yogurt

1 egg

1 teaspoon vanilla

1/3 cup dried currants

For glaze:

2 teaspoons fresh lemon juice

2 tablespoons confectioner’s sugar

Heat the oven to 375 degrees.

Mix the dry ingredients in one bowl. Whisk the oil, yogurt, egg and vanilla in another. Combine the two, stirring briefly. Let the batter sit for 5 minutes, then fold in the currants.

Pat the dough into an 8-inch round on a baking sheet sprayed with cooking oil spray. Cut into 8 wedges with a knife, using a spatula to move each wedge away from the circle to space them apart. (This may be a little tricky, as the dough is quite wet.)

Mix the lemon juice and confectioner’s sugar and brush a small amount of glaze on the top of each scone. Bake for 18 minutes, or until the scones are lightly golden.

Makes 8 scones

I love the warm spices in this satisfying stew – cumin, coriander and a touch of cinnamon.  And the contrast of the sweet raisins and the spicy harissa condiment rocks my world.  Eggplant isn’t a traditional vegetable for this dish, but it’s one of those slimy foods (along with oatmeal and okra) that contain soluble fiber, which lowers cholesterol.  Oh, and it’s delicious.  This is definitely going to become one of my go-to recipes – I could eat it for days on end.  In fact, I just did.

Moroccan Vegetable and Chickpea Stew

2 tablespoons extra virgin olive oil

2 cup chopped onions

3 cloves garlic, minced

1 carrot, cut into 1/2 inch half-moons

1/2 head cauliflower, cut into florets

1 large or 2 small sweet potatoes, peeled and cubed

1 medium eggplant, peeled and cubed (about 3 cups)

1 teaspoon turmeric

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon paprika

pinch cinnamon

1 15-ounce can diced tomatoes, undrained

1/2 cup raisins

2 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)

2 cans chickpeas, drained and rinsed (recommend Eden brand – bpa-free cans)

1/2 cup slivered almonds, toasted

Harissa, purchased or homemade

Whole wheat couscous (or rice if you are gluten-sensitive)

Heat the oil in a dutch oven. Add the onions and saute for 5 minutes. Add garlic, spices and salt and cook for 2 minutes more. Add all of the vegetables and stir to coat.  Add tomatoes, raisins, broth and chickpeas. Bring to a boil, reduce heat and simmer for 30 minutes, partially covered.  Add a bit of extra broth if the stew gets too dry. (It will need more if the stew sits and thickens after you cook it.)

Serve the stew on whole wheat couscous, topped with the toasted almonds and a dab of harissa.

Serves 4-6

Who says a frittata has to be loaded with fat?  This version is made mostly with egg whites, along with ramps and asparagus – a classic spring combination.  If you’ve never had ramps, a type of wild onion, then get yourself to the nearest farmer’s market this week, because ramp season is exceedingly short.  Of course, if you can’t find ramps, scallions make a a perfectly fine substitution. When I made this frittata, I used six egg whites and one whole egg, and although it was delicious, it was a little flat (see the photo.)  So I’m recommending eight whites in the final recipe. Or, if your cholesterol can take it (lucky you!) add a few extra  yolks.

Baked Egg White Frittata with Ramps and Asparagus

8 egg whites

1 whole egg

1/2 cup fat-free ricotta cheese

1 tablespoon chopped flat-leaf parsley

1/8 teaspoon salt

Freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

1/2 pound asparagus, tough ends snapped off, stalks cut into 1/2-inch pieces

6-8 ramps, chopped (or use 5 scallions)

Heat the oven to 350 degrees.

Heat the oil in a large skillet. Add the ramps and asparagus and saute until just tender, about 3-4 minutes.

Whisk together the egg whites, egg, ricotta cheese, salt and pepper.

Spray a 9″ pie pan with cooking oil spray.  Place the ramps and asparagus in the pie pan, then pour the egg mixture on top.  Bake until just firm to the touch in the center, about 20-25 minutes.

Serves 4-6