4 juicy navel oranges
1 tbsp. finely chopped fresh ginger
3 tbsp. mayonnaise
1 tsp. Dijon mustard
2 tsp. honey
2 medium shallots, finely chopped
1 to 2 tbsp. extra-virgin olive oil
2 avocados
1 tbsp. chopped fresh cilantro
4 whole leaves green leaf lettuce
4 whole leaves read leaf lettuce

Peel and segment 3 of the oranges with a sharp flexible knife over a bowl.  reserve any of the juice from the 3 cut oranges, and set the segments aside.  Add the juice from the 4th orange into the bowl-you should have about 3/4 cup juice.

Combine the ginger, mayonnaise, mustard and honey with 1/2 cup of the orange juice in a small bowl.  Season with salt and pepper to taste. 

Cut the avocados into 1 inch pieces and place into the honey ginger dressing.  Add half of the cut shallots and chopped cilantro and gently mix together as not to break the avocado.

In another small bowl, combine remaining chopped shallots with 3 tbsp. of the remaining juice.  Wisk in the olive oil and season with salt and pepper.

When ready to serve, set aside 8 orange segments.  Toss the rest of the oranges with the whole lettuce leaves (torn into small pieces) and just enough of the orange vinaigrette to coat.  Divide the lettuce onto 4 serving plates, spoon some avocado onto each plate.  (there will be dressing left in the bowl.)  Top with reserved orange segments and drizzle any remaining honey and ginger dressing over the salad.  Garnish with whole cilantro leaves.  Serves well with a crusty hearth bread. 

3 1/2 lbs. broccoli (about 4 bunches) washed
1/2 cup chopped green onion
3 tsp. butter
2 (14oz. cans) chicken broth
4 tbsp. flour
4 cups milk
3 cups shredded swiss or sharp cheddar cheese
salt and pepper to taste

Cut broccoli into small pieces, discarding any overly thick bottom stems.  Boil broccoli in a medium saucepan until just tender and immediately rinse with cold water, drain and set aside.

In a large saucepan, saute' green onions for about 2 minutes in butter or until tender.  Stir in flour and continue stirring until butter and flour are completely combined.  Slowly add the chicken broth and stir  constantly to prevent lumps as mixture will start to thicken.  Bring to a slow boil on medium high heat and then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

Add broccoli pieces to the broth and puree mixture in an electric blender or food processor until smooth.  return  soup to saucepan over low heat.  blend in milk and cheese and simmer gently until cheese melts and milk boils.  Your soup is ready to serve!

Tip:  add nutmeg, grated pepper or grated cheddar cheese to garnish and to enhance flavor!

1 jar (26 oz.) Spaghetti Sauce
1 pkg. (16 oz.) rotini pasta, cooked
1 cup sour cream
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1/2 cup Parmesan cheese

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients until thoroughly blended.  Spoon into a 13x9 inch baking pan that is lightly greased.
Bake for 25 minutes or until heated thoroughly.  Serve immediately

4 eggs
1 (16 oz.) cottage cheese
1 pkg. (10 oz.) frozen, chopped spinach thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup bacon bits
1/2 cup green onion, chopped
1/2 of a red pepper, cut into thin strips

Preheat oven to 350 degrees F.

Beat eggs lightly in a large bowl. Add all remaining ingredients except red peppers, mix well.  Pour into a greased 9-inch pie plate.

Bake 40 minutes or until center is set.  Top with uncooked red peppers.

Courtesy of America's Test Kitchen 1 1/2 cups heavy cream
2 tbsp. unsalted butter
table salt
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated ( about 3/4 cup)
1/8 tsp. fresh nutmeg

Bring 4 1/2 quarts water to a rolling boil, covered in a large stock pot or dutch oven.  Using a ladle or heat proof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water, set aside to warm.

While water comes to a boil, bring 1 cup heavy cream and butter to simmer in a 3 to 4 quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup (about 12 to 15 minutes).  Off heat, stir in remaining 1/2 cup cream, 1/2 tsp. salt and pepper.

Add 1 tbsp. salt and pasta to boiling water; cook pasta until just shy of al dente.  Reserve 1/4 cup pasta cooking water, then drain pasta.  Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan and nutmeg to cream mixture.  Cook over low heat, tossing the pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted ( 1 to 2 minutes).  Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.  Working quickly, empty serving bowls of water; divide pasta equally among bowls, tossing pasta to coat well with sauce.  Serve immediately.

8 ears white or yellow corn on the cob
Melted Butter
Salt and pepper to taste

To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.

TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).

To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!

Vegan Burger patties
Taco Shells
1 pkg. taco seasoning
1 tbsp. oil
lettuce, shredded
tomato, diced
onions, diced
peppers, diced
avocado, peeled and sliced
salsa
sour cream

Crumble vegan burger patties into a saute pan and cook with oil.  Add taco seasoning as directed. 

Fill taco shells with seasoned mixture and place on a baking sheet lined with foil and bake in a 350 degree F oven for 5 minutes.

Top tacos with enough of your favorite taco fixings to fill shell and enjoy!.

Dinner pie made with salsa,tortillas, refried beans, onions and cheese 1 (16oz) can refried beans
3/4 onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded cheddar or Colby Jack Cheese

Preheat oven to 375 degress F (190 degress C).  Spray 9-inch pie pan with non-stick cooking spray.

In a saucepan, cook regried beans and onions (to soften) on medium-high heat for about 5 minutes.

Place one tortilla in the bottom of the greased pan.  Spread about 1/3 cup of the bean mixture over it.  Layer a few tablespoons of salsa over the beans, sprinkle with cheese and onions.  Repeat layers until desired amount has been reached.  On the top layer make sure to use plenty of salsa and cheese.

Bake unitl the cheese is melted. approximately 15 to 20 minutes

3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped

Preheat oven to 375 degrees F.

Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn.  Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.

Bake for 20 minutes or until thoroughly heated.  Top with chopped cilantro and serve.

4 stalks celery
4 large carrots
2 bell peppers
1 medium onion
1 ear of corn
mushrooms and tomatoes (optional)
1 pkg. Italian dressing mix
1 quart water
2 tsp. vegetable soup mix

Clean and cut vegetables into bit-sized peices.  (Fresh works best, but frozen veggies will work as well.)  Place vegetables and salad dressing mix into a 3 quart non-stick stock pot and sweat vegetables and dressing mix together for at least 10 minutes.  Add the water and soup base to pot and bring to a rolling boil for 2 minutes.  Reduce heat and cover, simmer for another 20 minutes or untill vegetables are tender.

Serve with crackers or warm bread. 

1 lb. radiatore pasta, (radiator shaped), uncooked
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup olive oil
1 cup grated romano cheese

Cook pasta as directed on package

Meanwhile, place basil, pine nuts, garlic, salt and pepper in food processor, fitted with a steel blade and process until smooth.  Add oil gradually through feed at top of food processor, processing until well blended after each addition.  Spoon into medium bowl, stir in cheese.

Drain pasta; place in  large bowl.  Add basil mixture and toss to coat.  Serve and enjoy with fresh baked bread!

4 large Portobello mushrooms (about 1 lb.) cleaned
1/4 Light Italian Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F. 

Twist or cut off stems from mushrooms , chop and set aside.  Use a spoon or sharp knife to remove gills from mushroom cap, discard gills.  Brush 1 tsp. of the dressing onto the rounded side of the mushroom cap; place rounded side down in foil-lined baking pan. 

Heat remaining 3 tbsp. dressing over medium high heat.  Add chopped mushroom stems, red pepper and garlic and cook for 2 minutes, constantly stirring.  Add spinach and reduce heat to medium-low.  Cover and simmer for 4 minutes or until spinach is wilted. 

Spoon evenly over mushroom caps, sprinkle with cheese and bake 18 to 20 minutes or until mushrooms or tender.

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 tbsp. olive oil
1/2 cup low-moisture, shredded mozzarella cheese
2 tbsp chopped fresh basil
2 tbsp. grated Parmesan cheese

Cook vegetables in hot oil in large skillet on medium-high heat 3 minutes, stirring occasionally.  Stir in garlic, cook  an additional 3 minutes or until vegetables are crisp tender.

Remove from heat; stir in mozzarella and basil.

Sprinkle with Parmesan.

2 lb. tofu
1/3 cup lemon juice
3 tsp. honey or sugar
1-1/2 tbsp. salt
4 tbsp. oil
3 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
2 jars spaghetti sauce
12 rice pasta noodles (uncooked)
1 pkg. vegan mozzarella

Preheat oven to 350 degrees F. 

Completely mash tofu and add lemon juice, honey or sugar, salt, oil, basil, garlic powder and onion powder.

Spray 9x13 inch baking dish with non-stick cooking spray.
Place a thin layer of pasta sauce on the bottom of the pan, and then cover with uncooked pasta noodles top with half of the mashed tofu mixture and then sprinkle with cheese.  Continue to repeat this order until all ingredients have been used and/or pan is full.

Cover and bake for 60 minutes or until done.

1 cup whole wheat flour
1/4 tsp. baking powder
soy milk
1 medium banana
1/4 chopped walnuts

Mix whole wheat flour and baking powder in a medium sized mixing bowl.  Slowly stir in soy milk and water until you have a slightly runny batter. 

Pour into a hot skillet in desired amounts adding banana and walnuts.  Cook thoroughly turning once until done.

3 sweet yellow onions
1 white onion
3 shallots
1 tbsp. chili oil with garlic or olive oil
salt and pepper to taste
1 cup red wine
2 heaping tbsp brown sugar
2 tbsp. pear-infused vinegar or balsamic vinegar
1 small can pineapple pieces
2 pkg. seitan (try white wave brand)
8 small red potatoes (cubed)
1 butternut squash, seeded, peeled and cubed
6 medium carrots, cut into spears
1 tsp. olive oil
1/2 tsp. cayenne pepper
1/2 tsp. cumin

Cut onions and shallots into short strips.  In Medium saute' pan over low heat, heat the oil.  Add onions, shallots, salt and pepper.  Saute' for 1 hour, adding 1/3 cup of the wine every 20 minutes.

Add the brown sugar, vinegar and seitan.  Keep cooking over low heat for a few minutes, then transfer to a roasting pan.

In a large bowl, toss together the potatoes, sqaush, carrots, olive oil, cayenne and cumin.  Add to roasting pan.

Cover and bake at 350 degreed F for 1 hour.

6 cups veggie broth
1/8 cup canola oil
1 small onion, minced
1 1/2 cups pearl barley, about 1 pound
(use Arborio rice for a gluten-free dish)
1/2 cup dry white wine
1/4 cup ricotta cheese
1/4 cup crumbled goat cheese (about 2 ounces)

Basil Pesto:

2 cups fresh basil leaves
1/2 cup pine nuts, roasted
3 garlic cloves
1/ 2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 cup sun-dried tomatoes
6 springs fresh basil

For risotto: Bring vegetable broth to simmer.  In a separate large saucepan on an adjacent burner, heat the oil and saute onion until translucent.  Add barley (or rice) and lightly saute to toast the barley.  Add wine and stir for about 2 minutes until it is absorbed.  Begin slowly adding broth, 1 ladle at a time, to the barley pan, stirring as you go.  The friction of the stirring will bring out the starch in the barley.  As the mixture absorbs the broth ladle more broth into the pot.  When all of the broth has been ladled into the barley pot, slowly simmer until the barley is soft and creamy.  stir in ricotta to add to the creaminess, then crumble the goat cheese.  (to add cohesiveness), stir, cover and set aside.

For the pesto: Place basil in food processor, add pine nuts and garlic and then pulse until chopped.  Scrape into a bowl.  Add Parmesan and stir in oil to form a thick smooth paste.  Add black pepper, to taste.

Preheat oven to 350 degrees F.

Spread half of the barley (or rice) mixture over the bottom of a lasagna or casserole dish.  Top with one half of the sun-dried tomatoes and then with one half of the basil pesto. Repeat for a second layer.  Bake uncovered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto to become toasted.  Remove from oven and let rest for 10 minutes.  Serve garnished with fresh basil springs.