Creamed Spinich

1 10oz frozen chopped spinach
2 TBS Whipping Cream
2 TBS parmesan cheese

Thaw spinach, squeeze until dry.  Saute until hot add cream and cheese once hot, then serve.

Vietnamese Pomelo Salad

Penzey's

2 very large grapefruit or 4 smaller ones

1 green bell pepper thinly sliced

1 red bell pepper thinly sliced

1-2 tsp salt

1 carrot, shredded

3fresh shallots chopped

1/4-1/2 c fresh basil

1/4 c roasted peanuts

Dressing:

2 TBS fish sauce

1 1/2 TBS lime or lemon juice

1 TBs Water

2 TBS Sugar

1-2 chili pepper

1 clove garlic minced

1/4 tsp powdered ginger

1/4 tsp pepper

Cranberry Cole Slaw

by Penzey's

6-8 c shredded cabbage (can mix different cabbages)

1/4 large red onion, thinly sliced

1 c dried cranberries

Dressing

1/3 c cider vinegar

1/3 c oil

1/3 c sugar

1 tsp whole celery seed

Combine everything together and chill a few + hours

Easy Mexican Rice

Ingredients:

1 1/2 cups rice

2 1/2 cups chicken broth

1 cup plain tomato sauce*

3 cloves finely chopped garlic *

1/4 of a medium onion*

2 tablespoons oil

4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

Fresh Cucumber Rolls

1 English cucumber sliced thin length wise

1 c organic alfalfa sprouts

1 c large carrot, julienned

1 red pepper, julienned

1 c young coconut meat, julienned

1/2 avocado, sliced

1 c fresh cilantro

Topping of olive oil, balsamic vinegar, or lemon juice

Salt to taste

Mix ingredients except cucumber together then layer ontop of cucumber and roll up. Add topping enjoy!

Marinara Zucchini

5 tomatoes

1/3 c packed fresh basil

1/3 red bell pepper

1/4 c fresh oregano

2 dates

1 TBS fresh ginger, minced

1 1/2 cloves garlic

1/4 c olive oil

2 shallots

1/4 c red wine

1/2 c sun dried tomatoes

sea salt & pepper

1 large zucchini or spaghetti squash, cut into thirds

Place all ingredients except zucchini into blender and blend until creamy. Then, one at a time, place each of the zucchini shred length wise. Pour over zucchini.

Italian Salad

1 head romaine chopped

2 c arugula chopped

2 yellow pepper, chopped

4 Tomatoes chopped

4 sun dried tomatoes soaked and chopped

1 zucchini julienned

1/4 c fresh basil, chopped

2 TBS olive oil

1 TBS clove garlic, minced

sea salt and black pepper to taste.

Mix Enjoy

Rainbow Salad

1/2 c shredded red cabbage

1/2 c chopped bell pepper

1/2 shredded carrots

1/2 c alfalfa sprouts

1 c greens

Form ingredients in a circle around greens like a rainbow. Serve with Carrot ginger dressing.

Fountain of Flavor Salad

1 c cherry tomatoes, sliced

1 tsp cinnamon

1 tsp ground cloves

1 clove garlic chopped

3 c romain lettuce

1 1/2 tsp fresh oregano, chopped

1 1/2 tesp fresh thyme, chopped

1/4 c olive oil

2 TBS red wine vinegar

4 olives, chopped

sea salt and pepper to taste.

Mix and serve.

Ambrosia

1 bell pepper, sliced thinly

1 large carrot, sliced into matchstick pieces

1 zucchini, sliced into matchstick pieces

1 large beet, "

1/2 c chopped walnuts

1 c apples, "

2 TBS fresh ginger, diced

1/2 jalapeno diced

1/2 c dried cranberries

1/2 c sliced artichokes

1/4 c fresh mint

1/2 c fresh basil

1/2 bunch fresh cilantro

Mix all ingredients in large bowl. Toss with liquid Gold Elixir.

Classic Chopped Salad

1 c fresh green beans

3 ear corn cut off cob

1 yellow pepper, chopped

2 large carrots, chopped

2 c grape tomatoes, cut in half

1 zucchini, chopped

3 TBS fresh Chives, minced

Mix all ingredients in a large bowl.

Classic Chopped Salad

1 c fresh green beans

3 ear corn cut off cob

1 yellow pepper, chopped

2 large carrots, chopped

2 c grape tomatoes, cut in half

1 zucchini, chopped

3 TBS fresh Chives, minced

Mix all ingredients in a large bowl.

Hearty Corn Salad

3 portobello mushrooms, chopped

1/3 c balsamic vinegar

1/3 c olive oil

3 TBS pure maple syrup

2 TBS sliced scallions

1 bell pepper, chopped

1 c grape tomatoes, sliced in half

baby lettuce

4 ears fresh corn cut from cob

Marinate mushrooms for 1 hour in vinegar, oil, and syrup. Set aside. Mix and serve caesar dressing.

Apple Raisin Salad

Baby romaine lettuce

1 c tomatoes chopped (use grape if available)

1/2 c raisins

1 fuji apple chopped

3 TBS scallions choppped

2 TBS chives, chopped

1 yellow pepper chopped

1/2 cucumber chopped

1/4 c fresh basil

Mix all of the ingredients in a salad bowl. Toss and serve with Liquid Gold Elixir.

Asian Salad

2 c mung bean sprouts

2 c shredded green or purple cabbage

1 red pepper thinly sliced

1 c sugar snap peas

1/2 c mushrooms sliced

1/2 c watercress, chopped

1/4 c fresh cilantro, chopped

2 TBS fresh basil, chopped

1 clove garlic, chopped

Mix and serve with asian dressing

Peace in the Middle East Salad

1 c tomatoes (cherry if available)

1/2 c chopped cucumber chopped

1/4 c onion chopped

1 red pepper chopped

1/2 c mint chopped

1/2 c parsley chopped

1 TBS ginger minced

1/2 c olive oil

2 TBS soy sauce

1/4 c Lemon juice

1 TBS jalapeno minced

1/4 c sesame seeds

Mix and enjoy.

Raw Cheese Cabbage Sandwich

Dijon Mustard

3 leaves of red or green cabbage

goat cheese

smear bustard on cabbage leave layer cheese. roll and enjoy

Asian Brown Rice

4 c brown rice

1 TBS garlic minced

1 TBS fresh ginger minced

1/2 c rice vinegar

1/2 c soy sauce

Bring 6 cup water to boil. Let it boil 15 minutes, then simmer 15 min. Cover and remove the pot from heat and let it sit for 10 min. In small bowl mix other ingredients them pour over rice. Serve with steamed veggies and nice big salad!

Creamy Tomato Basil Mac n' Cheese

16 oz whole wheat pasta
1 14.5 c diced tomatoes, drained
2 TBS butter, divided 1 TBS melted
1 c panko (Japanese bread crumbs or use what you have)
3/4 c grated Romano cheese, divided
1/2 c chopped onion
1 clove garlic, pressed
3 TBS cornstarch
4 c low fat milk
10 oz shredded sharp cheddar cheese
1 c chopped fresh basil leaves, loosely packed

Prepare pasta, cook until 2-4 before done. Drain and transfer to bowl. Add tomatoes and set aside.

Pre heat oven 375 degrees

In small bowl add 1 TBS melted butter; add panko and 1/4 c grated Romano cheese; blend well and set aside.

In a large saucepan over medium high heat, saute onion and garlic in remaining butter. In a bowl, gradually add milk to cornstarch; add this mixture to the onions and continue stirring until sauces reaches boiling point and thickens slightly. Remove from heat and fold in remaining cheese melt and blend into the sauce.

Combine the pasta and cheese mixture in a 9x13 baking dish; top with panko mixture and bake for 20 min. or until top is lightly browned.

Summer Pasta Salad

1 16 oz pkg bow tie pasta, cooked and drained
1 12 oz jar marinated artichoke hearts, drained and sliced
1 7 oz jar roasted red peppers, drained and sliced
1 2.25 oz can sliced ripe olives, drained
2 TBS capers
1 c diced Provolone cheeese
2 c diced tomatoes, sprinkled with salt and pepper
1/3 c vegetable oil
3 TBS balsamic vinegar
2 TBS chopped fresh basil, stems and buds removed

In large bowl, combine all ingredients. Serve chilled