Three Pepper Pasta Salad

You can use red, orange, and yellow bell peppers in this recipe.  Mini or regular will do, just be sure to watch increase the amount of peppers if using the mini peppers.  Enjoy!

Carrots and Rutabaga Mash

This dish is so simple!  Try it out:)

Sauteed Kale by Bobby Flay

Try this yummy kale recipe!  So simple and easy!

Easy Rapini with Garlic

This is a simply delicious way to serve rapini as a side dish with your family dinner.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 3 cloves garlic, sliced or minced
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and saute till warm.

Rapini with Sun-Dried Tomatoes and Pine Nuts

This rapini recipe is a variation on the first. Easy, non? This makes cooking rapini pretty simple, just switch one rapini recipes for the next.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 2 tbsp (25 mL) pine nuts
• 3 tbsp (50 mL) chopped sun-dried tomatoes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat. Makes 4 servings.

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

Rapini and Rotini with Romano Beans

Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 4 cups (1 L) whole wheat rotini (can use gluten free versions)
• 1/3 cup (75 mL) olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• Dash of hot pepper flakes
• 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
2. In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
3. Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.  

Broccoli Salad

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 4 cups small broccoli florets (about 1 1/2 pounds) 
• 1 1/2 cups seedless green grapes, halved
• 1 cup chopped celery 
• 1 cup raisins
• 1/4 cup salted sunflower seed kernels
• 1/3 cup light mayonnaise 
• 1/4 cup plain fat-free yogurt 
• 3 tablespoons sugar 
• 1 tablespoon white vinegar

Preparation

• Combine the first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Guaco-Tacos

Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 20 Min

Servings 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed and drained

2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Mac & Cheese w/Butternut Squash

Here is a recipe from Deceptively Delicious!  It is really delicious.  Your kids will never know there is squash hidden!  

Prep time: 5 minutes, Total time: 25 minutes
Serves 4

ingredients

1 1⁄2 cups	elbow macaroni
	Nonstick cooking spray
1 tbsp	olive oil
1 tbsp	all-purpose flour
1⁄2 cup	nonfat (skim) milk
1⁄2 cup	butternut squash or cauliflower puree
1 1⁄2 cups	shredded reduced-fat Cheddar cheese (about 8 ounces)
4 oz	(almost 1 ⁄4 cup) reduced-fat or nonfat cream cheese
1⁄2 tsp	salt
1⁄8 tsp	paprika
1⁄8 tsp	pepper

directions

1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Chicken and Parsnip Soup

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

Butter Fried Parsnips

Parmesan-Coated Yam Fries

Green Buzz Smoothie

Kiwi Smoothie

Gluten Free Orange Cranberry Muffins

Chocolate Avocado Pudding