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

Butternut Squash Gratin

by seekingsources

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. I don't know about you but I can't cut a raw butternut very well little along slice thinly. So I baked it first then peeled and sliced thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Tomato & Pesto

Pesto Sauce
Tomatoes

Top sliced tomatoes with Pesto sauce.