What You Need:

1/4 C mayonnaise
3 garlic cloves, minced
1 T lemon juice
1/8 C olive oil
1 C red bell peppers, sliced
1 zucchini, sliced
1 sweet red onion, sliced
1 yellow squash, sliced
1 loaf Italian bread, sliced vertically and then horizontally

How to Make It:

Mix the mayonnaise, garlic and lemon juice together in a mixing bowl.
Cover and refrigerate until ready to use.
Brush the grate of the grill with olive oil.
Heat grill to high.
Brush the vegetables with olive oil on both sides.
Place the zucchini in the middle of the grill.
Place the peppers around the zucchini.
Put the squash around the peppers.
Put the onions to the outside.
Grill for 4 minutes.
Flip and continue grilling 4 more minutes or until as tender as you like.
Open the bread pieces.
Spread each piece of bread with the mayonnaise mixture.
Place the bread on the grill mayonnaise side up.
Close the lid and grill for 2 minutes.
Place the grilled vegetables on one piece of bread and top with another piece of bread to make the sub.

What You Need:

2 apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 small fennel bulb, trim and dice
1/2 C raisins
2 shallots, finely minced
1/2 C fresh orange juice
2 T lemon juice
1 T olive oil
Freshly grated orange rind
Freshly grated lemon rind
Salt and pepper to taste
1/2 C chopped walnuts, toasted

How to Make It:

Sprinkle the apples and pears with a little lemon juice.
Place the apples, pears, fennel, raisins and shallots in a large mixing bowl.
Pour the orange juice and lemon juice together in a mixing bowl.
Add the olive oil, salt and pepper.
Whisk until thoroughly combined.
Fold in the orange and lemon rind.
Pour over the apple mixture.
Scatter the walnuts over the salad.
Serve immediately.

What You Need:

2 T canola oil
2 lg. onions, chopped
6 garlic cloves, chopped fine
1/2 lb shredded cabbage
1/2 C dry white wine
1 jalapeno, chopped fine
1/4 t red pepper flakes
1 T fresh ginger, grated
2 C water
1 lb sweet potatoes, peeled and cubed
2 C tomatoes, chopped
2 C frozen okra
1 t salt
Pepper to taste
2 T lime juice
1/4 C cilantro, chopped
1/2 dry roasted peanuts, chopped

How to Make It:

Heat the oil in a Dutch oven over medium high heat.
Place the onion and garlic in the oil and sauté for 2 minutes.
Add the cabbage and jalapeno pepper.
Stir in the wine slowly.
Sprinkle in the red pepper flakes and the ginger.
Stir well to combine.
Simmer 8 minutes stirring often.
Add the water and bring to a rapid boil.
Place the sweet potatoes in the boiling water carefully.
Reduce heat to low.
Partially cover the pan with a lid.
Cook 12 minutes.
Stir in the tomatoes and the okra.
Add the salt and pepper.
Gently stir in the lime juice.
Continue cooking 18 minutes or until the vegetables are as tender as you like.
Remove from heat.
Stir in the cilantro.
Sprinkle with the peanuts after serving.

What You Need:

2 T red wine vinegar
1 lg. garlic cloves, minced
1/2 t salt
1/3 C olive oil
5 C tiny broccoli florets
1 red bell pepper, cut into strips
1 lb frozen cheese tortellini
1/4 C pine nuts

How to Make It:

Place a large sauce pan half filled with water over medium high heat.
Bring to a rapid boil.
Add the broccoli and cook about 3 minutes.
You want the broccoli to be slightly tender but still a crunchy.
Add the red peppers and boil for about 15 seconds.
Remove vegetables and place in a bowl of cold water.
When the water becomes room temperature pour out the water and replace with cold water.
When that water become room temperature drain the vegetables and pat dry.
Cook the tortellini as directed on the package.
Drain well.
Place the cooked tortellini in a large mixing bowl.
Place the pine nuts in a small skillet over medium heat.
Toast the nuts about 5 minutes being sure to stir often.
Pine nuts can burn quickly so pay close attention.
Add the roasted nuts to the tortellini.
Mix in the broccoli and peppers.
Place the red wine vinegar, minced garlic, salt and olive oil in a shaker container.
Shake well to be sure all the ingredients are incorporated together.
Pour the dressing over the tortellini and broccoli mixture.
Cover and let set for about 30 minutes before serving.

What You Need:

2 T water
1/2 C onion, minced
1/2 C green pepper, minced
1 lb firm tofu
6 T ketchup
6 T chili sauce
1/2 t salt
1/8 t pepper
4 buns

How to Make It:

Put the water in a large skillet over medium heat.
Add the onion and green pepper.
Cook 5 minutes.
Pat the tofu dry and mash.
Add the mashed tofu to the skillet.
Cook 15 minutes.
Pour in the ketchup and chili sauce and mix well.
Sprinkle in the salt and pepper.
Reduce heat to low.
Continue cooking about 15 minutes or until completely heated through.
If the mixture becomes to dry you can add 1 T water at a time until as moist as you like.
Serve on the buns.

What You Need:

2 T olive oil
4 lg. shallots, chopped fine
12 fresh shiitake mushrooms, stemmed and cut thin
1/2 t salt
1/8 t pepper
2 T fresh parsley, minced
1 T fresh dill, minced
1 t lemon zest
1/2 C water
1 lb asparagus, trimmed and cut into 1 in pieces
1 1/2 C wild rice, steamed
1 1/2 C cooked brown rice

How to Make It:

Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the shallots and cook 1 minute, stir constantly.
Place the mushrooms in the skillet.
Cook 5 minutes being sure to stir often.
Stir in the salt, pepper, parsley, dill and lemon zest.
Add the water.
Place the asparagus in the skillet.
Cover the skillet and cook until the asparagus is bright green.
Add the steamed wild rice and stir well.
Add the cooked brown rice.
Cook until the rice just starts to become crusty on the bottom.
Once crusted stir well and serve.

What You Need:

1 (10 oz.) pkg. frozen spinach
4 large firm tomatoes
1/4 C onion
1/2 t salt
1/8 t pepper
2 T parsley, minced

How to Make It:

Hollow out the centers of the tomatoes.
Throw away the seeds and chop the tomato pulp up fine.
Place the tomatoes upside down on a piece of paper towel and allow to drain.
Cook the spinach according to pkg. directions.
Once cooked allow the spinach to stand 3 minutes.
Drain the spinach.
Squeeze the spinach to help dry.
Put the spinach in a large mixing bowl.
Add the chopped tomato pulp to the spinach and mix together.
Stir in the onion.
Add the salt, pepper and parsley and mix well.
Preheat oven to 350 degrees.
Place the tomato shells in a casserole dish.
Fill the tomato shells with the spinach mixture.
Bake 8 minutes.

What You Need:

2 T canola oil
1/2 t chili paste with garlic
4 garlic cloves, minced
2 t fresh ginger, grated
8 oz shiitake mushrooms, sliced thin
1 medium bell pepper, sliced thin
1/2 C water
8 oz sugar snap peas, cut in half
2 T soy sauce
2 T seasoned rice vinegar
1 lb wheat noodles
1 T dark roasted sesame oil
1/3 C cashews, chopped

How to Make It:

Place a large pot of water on high heat and bring to a boil.
Place the oil in a skillet over medium high heat.
Add the chili paste, garlic and ginger.
Cook 45 seconds stirring constantly.
Place the mushrooms and bell pepper in the skillet.
Cook 4 minutes stirring occasionally.
Slow add the water.
Turn the heat to low.
Add the peas.
Cook 4 minutes or until the peas are just slightly tender.
Add the soy sauce and vinegar slowly.
Stir to mix well.
Remove from heat.
Cook the noodles in the boiling water for 7 minutes or until the noodles are tender to your liking.
Drain well.
Add the noodles to the skillet.
Turn the heat on medium high.
Toss the noodles to coat well.
Add the sesame oil.
Cook 1 minute and be sure to stir constantly.
Remove from heat.
Sprinkle with the cashews and serve.

What You Need:

8 new red potatoes
2 garlic cloves, minced
1 stick butter
1/2 t salt
1/2 t black pepper
1/2 t celery salt
2 t crushed dill weed.

How to Make It:

Place the washed potatoes with skins into a large pot.
Fill the pot to just above the potatoes with water.
Heat on high until water comes to a rapid boil.
Boil potatoes until soft about 20 minutes.
Drain the potatoes well
In a large skillet over medium heat melt the butter.
Once melted add the garlic.
Cook for 1 minute.
Stir in the salt, pepper, celery salt and dill weed.
Add the potatoes and coat well.
Cook 8 minutes or until the potatoes are golden brown.

What You Need:

2 T olive oil
2 T butter
3 lg. onions, sliced thin
2 t salt
1/2 t pepper
1/2 C dry white wine
1/2 C parsley, finely chopped
1 lb spaghetti pasta

How to Make It:

Cook pasta according to package directions.
Place olive oil and butter in a large skillet over medium heat.
Melt the butter completely.
Add the onions and cook on the lowest heat setting.
Cook for 40 minutes stirring occasionally.
Ones should be a golden color when done.
You want to keep from burning the onions by cooking them on low heat and very slow.
Stir in the salt and pepper.
Slowly add the wine and turn the heat to high.
Cook until the wine has almost evaporated.
Stir in the parsley.
Remove from heat.
Place the pasta in to the skillet.
Toss the pasta to cover with sauce.
Serve immediately.