Notes:
This is my favourite salad of all time! Very simple, easy to prepare, bursting with colour and flavour - if you like butternut squash, I hope you’ll love this

-NB: When the weather takes a turn for the worst and you don’t fancy a salad, you can serve glazed butternut squash as an accompaniment to a main meal, or even use them as an alternative to pasta sheets for a mouthwatering vegetarian lasagne!

Servings: 1

Ingredients:
Mixed salad leaves (whichever kind you prefer. I always choose one with spinach)
Vine tomato, sliced
Green bell pepper, thinly sliced
1 egg, hard boiled
1 small butternut squash

For the glaze:
Olive oil
Clear honey
Paprika
Cinnamon
Salt
Pepper

Directions:
Peel the butternut squash, cut across the rounded end to expose the seeds and scoop them out. Starting from the longer, narrow end, slice the squash into rounds, about 1cm thick. When you reach the rounded end, cut into thick 1cm fingers.

At this point, you should prepare the griddle pan/George Foreman/barbeque. Do not oil the griddle: allow it to get hot, almost to smoking point. Switch on the Foreman about 5 minutes in advance of preparing the glaze.

In a bowl, mix together about 5 or 6 tablespoons of olive oil with 1 heaped teaspoon of paprika, 1 level teaspoon of cinnamon, about 2 tablespoons of clear honey, two pinches of salt (or about 3 twists of the mill if using rock salt), and a pinch of pepper. Mix quite vigorously with a fork so everything combines.

Transfer 2 tablespoons of the glaze to a side plate and coat the squash slices on both sides. Place them on the griddle, turning once after 3 or 4 minutes. You won't need to do this with the Foreman obviously, so leave them for about 8 minutes.

Boil an egg for about 5 minutes. Once cool, peel and slice.

Meanwhile, toss together the mixed salad leaves, sliced tomato and green pepper with a little of the glaze. Just make an extra batch if you don't have enough. Arrange the salad on a plate, add the sliced egg. The squash is cooked when well defined griddle marks appear on the flesh, but they shouldn't feel floppy. Once done, add to the salad with an extra sprinkling of paprika and a tiny drizzle of honey, then serve. Enjoy!

Submitted by:
Louise

Notes:
I came across this meal at a local grocery store that had a cooking station that allowed shoppers to taste test the food! It is my new addiction and I usually have it about once a week!It is sooooo easy to cook and does not take a ton of time either!   

Servings: 6

Ingredients:
1-3 Cups of Spinach
1 Pint of Cherry/Grape Tomatoes
1 Cup of Orzo
1/4 C of chopped Onions
1 Tablespoon of Garlic
6 Tablespoons of Balsamic Vinegar
6 Tablespoons of Extra Virgin Olive Oil (EVOO)

Directions:
-Boil 1 cup of Orzo (less than 10 minutes)
- Chop of the onions and caramelize the onions in a frying pan with 1 Tablespoon of the oil.
- Once the onions are cooked, add garlic and 2 tablespoons of Balsamic Vinegar and cook in pan for 2 minutes
-Remove contents of pan and place in separate bowl
-Slice Cherry Tomatoes in half (or leave whole if you prefer) and place on same frying pan that the garlic and onions were cooked in
-Cook Tomatoes until they get soggy or until you start seeing the skin fall off of the tomatoes!
-Remove Tomatoes and place in bowl with garlic and onions
-Add all the spinach to the same frying pan and cook until spinach is soggy (sometimes to prevent spinach from burning in the pan
I've added a bit of water)
-Once spinach is soggy, chop up spinach into small pieces and place in bowl with other ingredients

Finally, add all the contents of the bowl (garlic , onions, tomatoes and spinach) back into the frying pan WITH
the cooked Orzo.

Slowly add in the remaining EVOO and Balsamic Vinegar one tablespoon at a time and taste after each added ingredient!

The original recipe called for 8 tablespoons of EVOO but I found this to be wayyy to oily and still tasted fine to me to remove some oil!

Submitted by:
elisha

Notes:
Chana dal are an Indian staple, and most resemble yellow split peas.  It’s quite different because it doesn’t readily boil down to mush. It’s more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index.

This dish - made of chana dal, spices, onion, and tomato sauce -  is almost soup/stewlike in its consistency.  It’s thick and hearty, and has a nice complement of flavors, without being hot spicy.  I quite enjoyed making it.

Servings: let’s say 6 (- quite likely more, based on ingredients(see recipe)

Remember, this is a calorie count under the assumption that it’s 6 servings! (at least two ladles full!)

Servings: 6ish+

Ingredients:
2 cups of Chana Dal
1 Small Onion, minced
3 cups of Tomato Sauce (can use crushed tomatoes)
1 tsp Cumin Seeds (use cumin if you don't have the seeds)
1 tblsp fresh Ginger, minced (use powder if you don't have fresh)
1 tblsp Garlic, minced
1/2 tsp Turmeric Powder
1 tblsp Coriander Powder
1 tsp Red Chili Powder (or to taste)
Salt to taste
1 tblsp Fresh Lemon or Lime Juice

Directions:
1) Wash the hell out of the beans - seriously. Run them under water in a large pot, rub them against each other, and drain repeatedly. Then cover with water and let sit for at least an hour or two (overnight is better, but one or two hours will be ok)

2) In a large pot, cook the chana dal with 4 cups of water. Bring to boil, and simmer and medium-low heat for an hour or two - perhaps more - You want to make sure that they're cooked until tender (add more water as needed - enough to cover the beans, about 1/4 inch).

3) Partially puree the beans, using a hand held blender. OR put half of them in a regular blender and puree, then mix it back with the other half. (I smushed the other half as well a little bit, with a potato masher). Set beans aside in the pot.

4) Heat a nonstick pan over medium heat. Add cumin seeds and stir until they start to crackle (about 10 seconds). If you have only cumin powder, do the same - you're sort of roasting the spice for a richer flavor.

5) Add onion, ginger, and garlic. Stir until onions are translucent.

6) Add turmeric, coriander, and red chili powder. Cook, stirring, for 20 seconds to a minute.

7) Add tomato sauce/tomatoes. Bring to a boil, while stirring, reduce heat and let simmer for a minute.

Put the pot back on a medium heat - they shouldn't take too long to warm back up. Add tomato mixture to the chana dal. Cook, while stirring, for a few minutes to allow the flavors to marry.

9) Add salt to taste. Remove from heat. Add lime or lemon juice and stir.

Serve alone, or with plain rice or flatbread.

Submitted by:
Golluhm

Notes:
Found this recipe on the back of the red quinoa box.  I altered it a bit.  I do not tend to like things like vinegar and wine as they just do not agree with me.  You could add 1/2 c of Marsala wine at the end of cooking.

Servings: 4-5

Ingredients:
1 c. of washed red quinoa
1 & 3/4 c of water or broth
pinch of sea salt if you use water
pepper
chilli powder
1 T. olive oil
2 shallots or a little onion
1 tsp basil or dried cilantro
1 c. mushrooms
1 c. of veggies of choice (I used carrots and asparagus)
3/4 c. beans (I used kidney)
1/4 c. fresh cilantro, parlsey or basil
Tamari to taste
lemon wedges
slightly toasted sesame seeds and/or pecans (about 1 heaping T. per person)

Directions:
Cook the first 6 ingredients until nearly cooked (tender) in a skillet along with any desired dry herbs and spices. Set aside. Add gently cooked onion and hard veggies in a little oil of choice (coconut or olive) in another pot. Then add mushrooms and cooked beans. Mix both together. Add sauce of choice or Tamari to flavour a little more. Add fresh herbs. Plate. Lemon juice, nuts, seeds.

Submitted by:
Jennifer

Notes:
I found this recipe at this link:

http://www.epicurious.com/recipes/food/views/Sweet-Corn-and-Tomato-Salad-with-Fresh-Cilantro-109684

MY VERSION BELOW

I did a different version of this recipe because I totally was not about to go out and buy 10 ears of corn!  Instead I used *

*one can of kernel corn drained, *2 small tomatoes diced, *1 scallion (green part only maybe like half of the stem) , *1/4 cup (if even chopped red onion), *two cap fulls of the extra virgin olive oil and I didn have red wine vinegar so I subbed some red wine and some vinegar and salt and pepper to taste.

I just mixed it all together and ta da!

Servings: akes 8 to 1

Ingredients:
Ingredients

* 10 ears fresh corn, husked
* 2 pounds plum tomatoes, cut into 1/2-inch cubes
* 3/4 cup finely chopped red onion
* 1/2 cup chopped fresh cilantro
* 1/4 cup extra-virgin olive oil
* 1 tablespoon red wine vinegar

Directions:
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Submitted by:
Monique

Notes:
This is my variation on one of my favorite chilhood treats - Bulgarian or Huingarian jarred lecho.

Servings: 8 to 10

Ingredients:
1 large electric pan - yeah, it's not edible, but it's a large dish!

2 red bell peppers

1 eggplant

2 onions, 5+ garlic cloves

2 carrots

1 large can of plum tomatoes

Optional: 1 package extra-firm tofu, a medium hot red pepper
Spices: black peppercorns, coriander seeds, a bit of cumin, red chilli pepperflakes (about 1/4 to 1/2 teaspoon each or to taste)

Directions:
Cut the bell peppers in half, clean them out, spray with the canola oil spray, press to flatten and throw into the oven to broil untill the skin turns black. At that point get them out and throw into a plastic bag squeezing out excess air. Let lay a while.

Chop the eggplants into ~1/3 inch thick slices, spread on a foil-lined baking sheet, spray with the canola oil spray and throw in the same oven along with the peppers. Once the tops turned light golden-brown, turn them over and slip them back in.

Meanwhile, if using tofu, crumble or dice it, and golden it up with a bit of oil in a large electric pan (more for a visual appeal, since there no helping tofu's taste.)
Give coriander and black peppercorns a whirl in the grinder, just to break them up (woo-hoo, fragrance!)
The roughly chopped onions and carrots can join the tofu (or go in on their own if you decided to skip tofu), and fry them for a bit till the onlions turn translucent. Add the spices and sliced or crushed garlic, and stir it all together. Let it simmer, add a bit of water if necessary.

Meanwile, peel the blackened skins off the peppers and slice them. Add bell peppers and the egplants in, stir. When it looks too dry, dump the can of tomatoes in, breaking up the plum tomatoes as you go. If it looks too dry, add more tomatoes.

Cover up and simmer on low till it looks and smells yammi, and has a consistency of a tomato sauce.

Serve with either coarse bread, a-la rustic, or on pasta.

Submitted by:
Leida

Notes:
This is a way to spice up your normal old bland asparagus dish!  Five minutes to a zesty new taste!

Servings: 4

Ingredients:
One bushel of asparagus
1 whole lemon
2 pinches of fresh ground pepper

Directions:
*Boil asparagus for 5 to 6 minutes
*Cut lemon in half
*Remove asparagus from boiling water and place in a casserole dish
*Squeeze lemon juice out and onto the fresh boiled asparagus
*Sprinkle to pinches worth of fresh ground pepper over asparagus
*Cover dish and microwave for 2 minutes
*Remove and serve

Submitted by:
Dr Marc

Notes:
Delicious hearty vegetarian stew. Much less fattening than beef stew while maintaining a rich, thick flavor. Perfect winter food to enjoy while sitting by the fire, and preserves well in the freezer.

Servings: Varies.

Ingredients:
**Potatoes [variety]; diced
**Sweet potatoes; peeled and diced
**Rutabagas;peeled and diced
**Turnips;peeled and diced
**Carrots; cut vertical and horizontal
Shallots; 4-6 halved
White onion; 1, quartered, chunky
Garlic; several large cloves, rough chunks
**Kale; torn leaves
Olive oil; 2 tbs
Dry red wine; 1 cup
All-purpose flour; enough to coat vegetables
Roasted Vegetable stock; 3 cups [approx.]
Rosemary; fresh or a few pinches
Thyme; fresh or a few pinches
Bay leaf; 1
Cayenne pepper; few dashes
Fresh ground pepper; to taste
Salt; to taste

**There is no set amount of these ingredients, use more of what you prefer, and less or none of what you don't. Feel free to add any other vegetables that strikes your fancy, mushrooms, parsnips, celery, zucchini, bell pepper… whatever fits the flavor of the stew. Make it different each time, have fun.

Directions:
Heat olive oil in a stockpot and add shallots. Mildly caramelize, stir in garlic and continue cooking for 1-3 minutes. Put all vegetables [ex kale] in a large bowl and coat with flour*. Add vegetables and brown. Add red wine and cook until 1/2 liquid remains. Add stock, kale, and seasonings. Cook covered until vegetables are tender, remove bay leaf before serving.

*If the coating of flour doesn't make the stew thick enough, mix approximately 1/2 cup of flower in a small bowl with a bit of water until smooth, avoiding lumps.

Submitted by:
Ashley

Notes:
This is an incredibly easy pasta dish. Reduce the quantity of olive oil to make the dish less fatty. An almost unlimited number of variations, substitutions and additions are possible. Just use your imagination! Thanks again to the lovely cooks at AllRecipes.

• Calories: 134
• Total Fat: 2.8g
• Cholesterol: 0mg
• Sodium: 117mg
• Total Carbs: 22.6g
•  Dietary Fiber: 2.1g
• Protein: 4.4g

Servings: 6

Ingredients:
* 12 ounce rotini pasta
* 1 tablespoon vegetable oil
* 1 clove garlic, crushed
* 1 teaspoon dried basil (or 1 tablespoon fresh)
* 1 teaspoon Italian seasoning
* 1 onion, diced
* 2 red chile peppers, seeded and chopped
* 1 (14.5 ounce) can diced tomatoes
* 3 drops hot pepper sauce
* salt and ground black pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes.
3. Stir in onion and chili; cook until onion is tender.
4. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through.
5. Toss with the cooked pasta, and season with salt and pepper if desired.

Submitted by:
Sarah

Notes:
Vegetables and spices combine to make an amazing casserole from AllRecipes. Cut oil to significantly reduce the amount of fat, if desired. The original recipe makes 36 servings, so the cooking times given below are approximate! Recommended served on warm toasted pita bread.

• Calories: 185
• Total Fat: 5.1g
• Cholesterol: 0mg
• Sodium: 86mg
• Total Carbs: 32.9g
• Dietary Fiber: 8g
• Protein: 5.2g

Servings: 9

Ingredients:
* 2 large eggplants
* 2 large potatoes
* 2 green bell peppers
* 2 large onions
* 2 summer squash
* 1-1/2 tomatoes
* 1/4 pound fresh green beans
* 1/4 pound whole fresh mushrooms
* 1/2 bulb garlic, cloves separated and peeled
* 1 tablespoon chopped fresh dill weed
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh basil
* 1/4 (15 ounce) can tomato sauce
* 3 tablespoons olive oil
* salt and pepper to taste

Directions:
1. Cut the eggplants into 2 inch chunks and soak in lightly salted water for 2-3 hours.
2. Preheat oven to 375 degrees.
3. Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
4. Drain and rinse the eggplant, then combine it with the other chopped vegetables, the dill, oregano and basil and place all into a small roasting pan. Pour the tomato sauce and olive oil over all.
5. Bake for approximately 1 1/2 hours, adding a little water halfway through cooking time to steam and moisten vegetables.

Submitted by:
Sarah