Supper's on Hand

This busy dad proves that the key to great family fare is as close as your pantry and freezer.

I'm all about cooking with kids," Marvin Woods says enthusiastically. "It feeds their natural curiosity and gets them excited about trying different foods." This renowned chef, popular television personality, and cookbook author has legions of fans, but to 2-year-old Madison, who follows him around the kitchen, he's just "Poppi."

He's a master of lively flavors and family-friendly dishes. "Just because an ingredient is out-ofseason doesn't mean you have to do without," he says with a smile. Here he demonstrates how bright, easygoing recipes can come from frozen fruits and vegetables and other items you have on hand.

For more information on Marvin's restaurant and cookbooks, visit southernliving.com/ march2007.

Edamame Succotash

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 15 MIN.

Edamame is just a fancy word for hearthealthy soybeans-used here in place of traditional lima beans. Look for them in the frozen vegetable case.

1 medium onion, chopped

2 Tbsp. canola oil

1 medium-size orange bell pepper, seeded and diced

1 medium-size red bell pepper, seeded and diced

1 medium-size yellow bell pepper, seeded and diced

2½ cups frozen whole kernel corn

½ cup chicken broth

1 (16-oz.) package frozen edamame, thawed

1 Tbsp. butter

1 Tbsp. chopped fresh mint

Salt and pepper to taste

1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.

Juiced-up Roast Pork

MAKES 8 SERVINGS

PREP: 15 MIN.; CHILL: 4 HR.; BAKE: 4 HR.,

30 MIN.; STAND: 10 MIN.

2 cups orange juice

½ cup firmly packed dark brown sugar

¼ cup loosely packed fresh oregano leaves

¼ cup loosely packed fresh sage leaves

1 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. paprika

1½ tsp. onion powder

1 tsp. ground chipotle chile powder

1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt)

1. Process orange juice and next 8 ingredients in a blender until smooth.

2. Pierce roast with a sharp knife at 2inch intervals. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.

3. Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan.

4. Bake at 450° for 30 minutes. Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing.

Tomato Florentine

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 8 MIN., BAKE: 25 MIN.

Use kitchen shears to chop tomatoes right in the can.

1 (10-oz.) package frozen chopped spinach, thawed

¼ cup (1 oz.) grated Parmesan cheese

2 Tbsp. olive oil, divided

2 Tbsp. Japanese breadcrumbs (panko) or dry breadcrumbs

1 medium onion, chopped

4 garlic cloves, finely chopped

¼ tsp. salt

¼ tsp. pepper

1/8 tsp. ground nutmeg

2 (28-oz.) can whole tomatoes, drained and coarsely chopped

1. Drain spinach well, pressing between paper towels.

2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.

3. Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.

4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.

5. Bake at 400° for 25 minutes or until golden brown. Serve immediately.

Cauliflower-Leek Puree

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

This low-fat dish is a terrific substitute for mashed potatoes.

1 leek

1 (2-lb.) head cauliflower, cut into florets

¼ cup plain yogurt

2 Tbsp. chopped fresh parsley

¼ tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1. Remove root, tough outer leaves, and tops from leek, leaving 1 inch of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.

2. Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes or until tender; drain. Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture. Remove from heat.

3. Process vegetables with ¼ cup yogurt, in 2 batches, in a food processor until smooth, stopping to scrape down sides as needed. Stir in chopped parsley and next 3 ingredients; transfer puree to a serving bowl. Serve immediately.

Berry Cobbler

MAKES 8 SERVINGS

PREP: 20 MIN., BAKE: 1 HR., STAND: 10 MIN.

4 Tbsp. unsalted butter