3 cups broccoli
3 cups macaroni
1 Tbsp margarine
1 can cream of celery soup
1/2 can milk
1/4 cup mayo
3 green onions, chopped
2 cups cheddar cheese, grated

Cook and drain the broccoli and the noodles. Toss the noodles with the margarine to prevent sticking.

In a medium saucepan, mix the can of soup, milk, mayo, and green onions. Heat through while stirring then add the cheddar cheese and stir until the cheese has melted into the sauce.

Mix the sauce with the noodles, then add the broccoli. Pour the mixture into a 9×13 casserole dish and bake at 350 degress for 15 minutes.

8 oz dry Soba noodles
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1/8 c fresh parsley, chopped
1 Tbsp sesame seeds, lightly toasted

Dressing:
1 Tbsp hot chili sesame oil
2 Tbsp dark rice vinegar
2 Tbsp mirin
1/8 tsp sea salt

Cook the pasta according to package directions; rinse and drain. If you are pressed for time you can run cold water over the noodles to chill them.

In a medium bowl, toss the cooked noodles with vegetables and sesame seeds.

Combine the ingrediets for dressing in a small bowl, then pour over noodle mixture and toss well. Serve chilled.

2 Tbsp butter
2 zucchinis, sliced
1 clove garlic, minced
3 1/2 fl oz white wine
3 1/2 oz blue cheese, crumbled
9 1/2 fl oz cream
pinch black pepper
1 lb white or green linquine
2-3 Tbsp parmesan cheese
chopped fresh parsley

Melt the butter in a frying pan. Add the zucchinis and garlic and cook until the zucchinis are tender. Stir in the wine, cheese, cream, and pepper. Simmer for 10 minutes.

Add the linguine to a large pan of rapidly building water and cook for 6-8 minutes, until tender. Drain, rinse under warm water, drain again.

Return the pasta to the pan. Add the sauce and toss through the pasta for a few minutes over low heat. Serve sprinkled with parmesan and parsley.

Makes 4-6 servings

4 1/2 lbs ripe tomatoes
2 carrots
2 stalks celery
1 large onion
14 leaves fresh basil
2 sprigs fresh parsley
pepper
salt

Blanch and peel the tomatoes and squish out the seeds (most of them).

Peel the carrots, chop all the veggies and herbs roughly.

Put everything in a large saucepan, heat to boiling. Reduce the heat and simmer covered for 30 minutes, then uncover and simmer for another 20 minutes.

Use an immersion blender (or food processor, food mill, or regular blender) to puree the sauce ingredients. Continue to simmer until the sauce is reduced to the thickness you like. Adjust spices to your tastes.

Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.

Blend all in a blender or food processor. Store in the fridge.

Combine all ingredients in a food processer and blend until smooth.

Serving suggestions: serve as-is, roll in salad greens, serve on top of salad, spread on sprouted bread or crackers.

1 thin, 12-14 inch prepared pizza crust
One 8-oz jar taco sauce or picante sauce
One 15-oz can refried beans
1 cup shredded cheddar cheese
1/4 to 1/2 small head lettuce, shredded
2 tomatoes, chopped
1 cup shredded mexican-style cheese

If starting from pizza dough, preheat oven to 425 degrees. Bake crust until light brown, about seven minutes; cool while continuing with recipe. Reduce oven temperature to 375 degrees. If using a pre-cooked pizza preheat the oven to 375 degrees and proceed with recipe.

In a medium saucepan over medium heat, combine taco sauce and refried beans. Mix well; cook until warm, well-blended, and easy to spread, about 2 minutes. Remove from heat; spread over pizza crust.

Sprinkle cheddar cheese over bean mixture. Bake until cheese melts, about 2 minutes. Remove from oven; top with lettuce, tomatoes, and flavored cheese. Serve immediately.

Nutritional Information per Serving:
272 calories, 13g protein, 10g fat, 30g carbs, 29mg cholesterol, 763mg sodium, 5g fiber

Six large flour or whole wheat tortillas
1 Tbsp garlic flavored oil
1 cup chopped zucchini
1/2 cup frozen corn kernels
1/4 cup chopped onion
2 Tbsp chopped roasted jalapeno peppers
One 15-oz can solid pack pumpkin
One 15-oz can navy beans, rinsed and drained
1/4 cup water
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano leaves
Shredded lettuce, chopped tomato, and sour cream for toppings

Preheat oven to 300 degrees. Wrap tortillas in aluminum foil and place in oven to warm while preparing filling.

While tortillas are warming, heat oil in large skillet over medium heat. Add zucchini, corn, onion, and peppers; cook, stirring, until vegetables are tender-crisp, about 4 minutes.

Stir in remaining ingredients (except tortillas and toppings). Cook, stirring occasionally, until heated through, about 4 minutes.

Spoon about 1/2 cup pumpkin mixture across center of one tortilla. Roll up tortilla, folding in sides to enclose filling. Repeat with remaining pumpkin mixture and tortillas. Serve with toppings.

Nutritional Information Per Serving:
274 calories, 11g protein, 7g fat, 45g carbohydrates, 0 cholesterol, 579mg sodium, 8g fiber

One 9-oz package fresh cheese tortellini
1/2 cup chopped onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/3 cup sliced celery
2 cloves garlic, minced
2 tsp canola oil
5 1/2 cups vegetable broth
2 cups chunky salsa
One 12-oz can tomato paste
1/2 tsp ground cumin
Chopped fresh cilantro, optional

Prepare the tortellini according to package directions. While the tortellini cooks, fry the onion, peppers, celery, and garlic in oil, stirring, in a large pot over medium heat until the vegetables are tender-crisp, about 2-4 minutes.

Stir in the broth, salsa, tomato paste, and cumin. Simmer for 10 minutes. Drain the tortellini and add to the saucepan. Simmer until heated through. Sprinkle individual servings with chopped cilantro, if desired.

Nutritional Information Per Serving: 310 calories, 12g protein, 6g fat, 57g carbohydrates, 9mg cholesterol, 2345mg sodium, 5g fiber.