• 4 tablespoons butter
• 1 cup diced zucchini
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/3 cup diced celery
• 2 tablespoons diced onion
• 1/2 cup chopped leeks
• 1/2 teaspoon minced garlic (or more)
• 2 cups undrained canned diced tomatoes
• 2 quarts chicken broth
• bay leaves
• 2 tablepoons diced fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon basil
• 1/2 cup brown rice
• 1 can canelli beans
• 1/2 cup shredded parmesan cheese
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced cabbage (optional)

Directions

In a large stock pot over medium heat, melt butter and saute zucchini, carrots, potatoes, celery, onions and leeks for approximately 10-15 minutes.  Add garlic and saute 2-3 minutes.  Add tomatoes, chicken broth, bay leaves, parsley, salt, pepper, basil and brown rice.  Simmer, covered, for 45 minutes.  Add beans, parmesan, peas, corn and cabbage.  Simmer uncovered for an additional 15 minutes.

• 1 1/2 cups butter
• 1 1/4 cups sugar
• 1 1/4 cups brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 24 ounces chocolate chips

Directions

Heat oven to 350.

In large bowl, mix flour, baking soda and salt.

In mixing bowl, cream butter and sugars on high speed.  Beat in eggs and vanilla.  Slowly add flour mixture and beat on low until combined.  Mix in chocolate chips.

Bake for 11-13 minutes.

• 1 head cabbage, diced
• 1 onion, diced
• 1 pound ground beef
• chili flakes to taste

Directions

Make dough for rolls. 

Saute beef until done, drain.  Add cabbage and onion and saute until done.  Add chili flakes to taste.  Fold into dough balls.  Bake at 350 for 20 minutes.

• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
• 2 teaspoons canola oil
• salt and pepper
• 5 garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspooons ground coriander
• 1 1/2 teaspoons ground cumin
• 6 cups vegetable broth
• 1 pound red potatoes, cut into 1/2 inch pieces
• 1 cup quinoa, rinsed and dried
• 1 large ear corn, husks and silks removed, kernels cut from cob or 1 cup frozen corn
• 2 tomatoes, cored and chopped coarse
• 1 cup frozen peas
• 1/2 cup fresh cilantro, minced
• 1 avocado, halved, pitted and cut into 1/2 inch pieces

Directions

Combine onion, bell pepper, oil and 1/8 teaspoon salt in Dutch oven.  Cover and cook over medium-low heat, stirring occasionally, until softened 8 to 10 minutes.  Stir in garlic, paprika, coriander and cumin and cook until fragrant, about 30 seconds.  Sitr in broth and potatoes and bring to a boil.  Reduce to gentle simmer and cook for 10 minutes. 

Stir in quinoa and continue to simmer for 8 minutes.  Sitr in corn and continue to simmer until potatoes and quinoa are just tender, 5 to 7 minutes.  Sit in tomatoes and peas and let heat through, about 2 minutes. 

Off heat, stir in cilantro and season with salt and pepper to taste.  Garnish bowls with avocado before serving.

• 1 1/2 pounds salmon filets
• 6 tablespoons butter, divided
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 tablespoons tarragon vinegar; alternatively use 2 tablespoons white wine vinegar and 2 teaspoons dried tarragon
• 2 tablespoons capers, drained

Directions

Cut the salmon filets into desired serving sizes.  Melt 1/2 of the butter in a saute pan over medium-high heat.  Cook the salmon pieces only until they flake (do not overcook!), turning as necessary.  Put on serving plate.  Keep warm.  De-glaze the pan with wine, lemon juice and vinegar.  Remove from heat and cool slightly; whisk in remaining butter.  Stir in capers and spoon over warm fish.

• 2 cups warm water (115 degrees)
• 1/2 cup sugar
• 1 package active yeast
• 7 cups flour
• 2 eggs, room temperature
• 2 teaspoons salt
• 1/4 cup canola oil

Directions

Dissolve yeast and sugar in warm water (~115 degrees).  Stir in mixer bowl.  Add 3 1/2 cups flour and eggs, beat well.  Add oil and salt, beat well.  Add remaining 3 1/2 cups flour, beat well.  Let rest 10 minutes.

Put dough on floured surface and work in as much flour as you need so it isn’t sticky.  Put in a greased bowl, cover with greased saran wrap.  Let rise until double, about 2 hours.  Punch down.  Can be refrigerated at this point.

Shape into rolls.  Bake plain at 350 for 20 minutes or use for cinnamon rolls, orange rolls, or cabbage rolls.

• 1.5 cups dry quinoa, rinsed
• 1 tbsp coconut oil (other other cooking oil)
• 1 medium cucumber, diced
• 1 cup cherry or grape tomatoes, quartered
• 1/2 cup olives, minced
• 1/2 cup basil, finely chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• sea salt to taste
• goat or feta cheese crumbles (optional)

Directions

Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop.  Cook for 25 minutes or until all the water has been absorbed.

Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.

Once the quinoa is cooked, fluff and add to the bowl of vegetables.

Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture. 

Let flavors marinate for 5-10 minutes before serving.  Top with goat cheese or feta crumbles for garnish.

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/2 cup chopped fresh basil
• Cooking spray
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

Directions

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

• 1 onion, diced
• 2 celery sticks, chopped
• 2 carrots, chopped
• 1 yellow squash, chopped
• 1/2 green bell pepper, diced
• 1 can diced tomatoes
• 1-2 cans chicken broth
• 1-2 chicken breasts, boiled and cut up
• Salt, pepper and chili flakes to taste
• Jalapenos, diced (optional)

Directions

Saute vegetables.  Add diced tomatoes and chicken broth.  Cover and simmer for 20 minutes.  Add chicken.  Add salt, pepper and chili flakes to taste.

• 2 teaspoons olive oil
• 2 onions, diced
• 2 cloves garlic, diced
• 4 cups chicken broth
• 1 can (15 ounce) diced tomatoes
• 2 cans (14-19 ounces each) cannellini or white beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 4 cups chopped spinach
• fresh ground black pepper
• bay leaves

Directions

Heat the oil in a large sauce pan over medium heat.  Add the onions and garlic; cook, stirring occasionally, for 5 minutes or until onions are soft.  Add broth, tomatoes (with juice), beans, pasta and bay leaves; cook, stirring occasionally, for 15 minutes, or until the pasta is all dente.  Add the spinach; cook, stirring occasionally, for 3 minutes, or until the spinach is wilted.  Remove bay leaves and season to taste with pepper.