Fauxtatoes - Roasted Garlic Mashed Cauliflower
Vegetarian Recipe

Fauxtatoes - Roasted Garlic Mashed Cauliflower
Low fat and carbs but lots of flavor. Try this instead of mashed potatoes.

Ingredients of Fauxtatoes - Roasted Garlic Mashed Cauliflower
* 1 Head cauliflower cut into florets
* 2 tablespoons garlic roasted
* 1/2 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 2 dashes hot sauce
* 1/4 cup Milk 1% as required
* 1/2 cup Potato flakes -optional
* 1 tablespoon Margarine - corn oil

Preparation for Fauxtatoes - Roasted Garlic Mashed Cauliflower
Roast garlic in 350 ovens for about 40 minutes, covered with foil.

Bring large pot of water to boiling. Add 1 tablespoon. salt. Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy. Drain well.

In food processor or blender, add drained cauliflower and remaining ingredients. Puree.

The potato flakes give it just enough of that "potato" flavor to make it nice without adding too many carbs or calories. Some people like to start out with more potato flakes and cut back in successive recipes as they (or their families) get used to the flavors.

Makes 4 (3/4 cup) servings, each contains an estimated:

Cals: 78, FatCals: 32, TotFat: 4g

SatFat: 1g, PolyFat: 0g, MonoFat: 3g

Chol: 2mg, Na: 342mg, K: 381mg

TotCarbs: 10g, Fiber: 3g, Sugars: 3g

NetCarbs: 7g, Protein: 3g

Adapted from recipe by Chef Marcie McCutchen

Fiesta Culinary School, Aug, 2004

Fauxtatoes - Roasted Garlic Mashed Cauliflower
Cuisine: American
Main Ingredient: Cauliflower

Broccoli, Mushroom and Double Cheese Quiche
Vegetarian Recipe

Broccoli, Mushroom and Double Cheese Quiche
This is a rich, delicious quiche that will reheat well. Follow the crust directions precisely and you can use it as the base for many different variations. I find the combination of Gruyere and Emmenthaler to be an ideal pairing. Consider using this recipe with variations such as: bacon, onion, mushrooms, roasted red pepper, and more.

Ingredients of Broccoli, Mushroom and Double Cheese Quiche
Crust
* 1 1/3 cups All-purpose flour
* 3/23 teaspoon Salt
* 1 Stick chilled butter cut into 1/4" dice
* 3 tablespoons Cold water 2-3 tablespoons with ice

FILLING
* 4 large Eggs
* 1 1/2 cups Cream
* 1/2 cup Shredded Gruyere cheese
* 1 large head Broccoli chopped 1/2" pieces
* 3/4 cup Emanthaler Cheese grated
* 12 medium Mushrooms thinly sliced
* 1 medium Shallot diced
* 1 tablespoon Vegetable oil

equipment: 9" pie pan
equipment: pastry fork

Preparation for Broccoli, Mushroom and Double Cheese Quiche
1. To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender, pastry fork or even 2 knives, cut the butter into the flour/salt mixture until coarse crumbs form. The key here is to NOT let the warmth of your hands make the butter too melted. Keep it cold! Even pop it back in the fridge for 15-20 minutes if you feel it getting too warm, slippery, or melted in any way.

2. Add icewater, 1 tablespoon at a time to the dough mixture, cutting and tossing with a fork or pastry fork, until a dough forms. Shape into a disk about 1/2" thick and 5-6" in diameter, wrap in plastic wrap, and chill in refrigerator for 30 minutes.

3. Preheat oven to 375 degrees.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang.

Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.

4. Bake for 12 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.

5. Meanwhile, prepare filling. In a medium skillet, melt the butter and cook the shallots for 1-2 minutes over medium heat, then add broccoli, up to 1 tablespoon vegetable oil if necessary, and sliced mushrooms. Add ground pepper and salt to taste. Transfer to a paper-towel-lined bowl to drain. (Too much liquid will make your final product too soggy.)

6. In a small bowl, whisk together the eggs, cream, salt and pepper to taste. Add the grated gruyere and Emanthaler cheese to the egg mixture.

7. Add the mushroom/broccoli mixture to the pie crust, spread evenly, and pour the egg/cheese mixture over the top to coat.

Bake until golden and custard is set, about 30 minutes.

Serve warm.

Broccoli, Mushroom and Double Cheese Quiche
Cuisine: American
Main Ingredient: Eggs

Cabbage Soup Diet Cabbage Soup
Vegetarian Recipe

Cabbage Soup Diet Cabbage Soup
This is really healthy!

Ingredients of Cabbage Soup Diet Cabbage Soup
* 1 head of green Cabbage shredded in small pieces
* 1 small package of carrots chopped
* 2 Onions, chopped
* 6 stocks of Celery
* 1 Shallot chopped
* 6 Green Onoins chopped
* 1 envelope Onion soup mix
* 3 dashes Balsamic Vinegar
* 6 cloves Garlic
* Juice of half a Lemon
* 1 can V8 16 oz
* 1 28ounce can Diced Tomatoes
* Salt and pepper

Preparation for Cabbage Soup Diet Cabbage Soup
Place all in large Stock pot, bring to a boil, simmer one hour, take off heat and cover with lid and let sit 1 hour?Keep in mind that this soup does not taste so good during the cooking process, but once it has simmered and sat it taste like a Minestrone soup. You can add other spices and vegetables just be sure the water content is high in the veggies and the calories are low, such as Zucchini.

Cabbage Soup Diet Cabbage Soup
Cuisine: American
Main Ingredient: Cabbage

Memphis-Style Barbecue Tofu
Vegetarian Recipe

Memphis-Style Barbecue Tofu
Excellent served with biscuits (or cornbread), greens (collards are my favorite), and vegetarian baked beans (or lima beans and corn cooked in butter with a little salt and pepper). In addition to being tasty right out of the oven, this makes an excellent lunch the next day (hot or cold), though you might have to hide some in advance if you want any left over! Keeps nicely in the fridge for up to a week (at least I think it will - it's never lasted that long in our house, even with only two people).

Ingredients of Memphis-Style Barbecue Tofu
* 2 packages (15 oz) Extra-firm tofu pressed
* 1 tablespoon Butter (or vegan margarine if making vegan)
* 1/4 cup Onion finely chopped
* 1 bottle (12 oz) Catsup (choose a good-tasting brand, such as Henry's Grandma's Catsup
* 1/4 cup Chili sauce (not the Thai kind; Heinz makes a decent brand)
* 3 tablespoons Brown sugar firmly packed
* 3 tablespoons Molasses
* 2 tablespoons Yellow mustard
* 1 tablespoon Fresh lemon juice
* 1 tablespoon Vegetarian worcestshire sauce
* 1 tablespoon Liquid smoke
* 1 tablespoon Garlic powder (or granulated garlic)
* 1/2 teaspoon Salt
* 1/2 teaspoon Black pepper
* 1 teaspoon Chili powder
* dash Cayenne powder (or to taste)

Preparation for Memphis-Style Barbecue Tofu
Preheat oven to 350 degrees.

Cut one of the blocks of tofu into bite-sized cubes (about the size of dice), and crumble the other block of tofu into small chunks (bite-sized and smaller). Place the tofu in a lightly oiled baking dish (large enough so that you only have one layer). Cook until tofu is lightly browned and slightly chewy, tossing every 15 minutes or so (it should take about an hour or two to cook the tofu properly).

While the tofu is cooking, prepare the sauce: In a saucepan, slowly saute the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer about 15 minutes. Taste, and adjust seasonings.

Combine sauce and tofu in a baking dish, and bake at 350 degrees for 15 minutes (note that this is about how long it takes to bake biscuits to go with the barbecue tofu).

Memphis-Style Barbecue Tofu
Cuisine: American
Main Ingredient: Tofu

Country Apples
Vegetarian Recipe

Country Apples
Ideal slow cooker size: 2.5 quart.

Ingredients of Country Apples
* 4 cups Apple peeled and sliced
* 2 tablespoon Flour
* 1/4 cup Sugar
* 1/3 cup Dry oatmeal rolled or quick
* 1 cup Water
* 2 tablespoon Butter melted
* 1/3 cup Brown sugar
* 1/3 cup Raisins
* 1/4 cup Dried cranberries

Preparation for Country Apples
1. Coat apples in flour and white sugar. Stir in raisins, cranberries, cinnamon, and oatmeal.

2. Pour water into slow cooker. Add apple mix.

3. Pour melted butter over apples. Sprinkle with brown sugar.

4. Cover. Cook on low 5-6 hours.

5. Serve over vanilla ice cream as a dessert, over oatmeal for breakfast, or use as a filling for crepes.

Country Apples
Cuisine: Comfort Food
Main Ingredient: Apples

Woods Family Potato Salad
Vegetarian Recipe

Woods Family Potato Salad
Try this Woods Family Potato Salad recipe, or post your own recipe for Woods Family Potato Salad

Ingredients of Woods Family Potato Salad
* 1/2 cup Mayo Real Mayonnaise to taste
* 1 Tbsp. Pure Prepared Mustard
* 1/2 tsp. salt
* 3/23 tsp. pepper
* 4 cups cubed potatoes 4 to 5 boiled potatoes
* 6 hard-cooked eggs boiled and then chopped
* 1/2 cup chopped onion
* 1 cup sliced celery
* 1/3 cup Pickled sweet relish to taste

Preparation for Woods Family Potato Salad
Boil potatoes for 30 to 40 minutes or until tender. Once cooled, peal and cube potatoes.

Bring eggs to a boil, turn off heat and cover. Let the eggs cook for about 20 minutes. Remove the eggs from the heat and place eggs into a bowl of ice water. Peal and dice eggs.

Mix mayonnaise, mustard and seasonings together in a large bowl.

Add remaining ingredients; mix lightly. Add more or less mayonnaise to taste. Garnish with paprika seasoning and coin size egg slices. Cover. Refrigerate several hours or until chilled.

Woods Family Potato Salad
Cuisine: American
Main Ingredient: Potatoes

Tropical Fruit Salad
Vegetarian Recipes

Tropical Fruit Salad
The best fruit salad I've ever tasted!

Ingredients of Tropical Fruit Salad

-- FOR THE SAUCE --
* 2 tablespoons Fresh lime juice
* 2 tablespoons Sugar
* 1 tablespoon Tequila
* 1/2 teaspoon Lime zest

-- FOR THE SALAD --
* 1 cup Pineapple cut into 1" chunks
* 1 Mango cut into 1" chunks
* 1 Papaya cut into 1" chunks
* 1 Kiwifruit cut into 1/2" chunks

Preparation for Tropical Fruit Salad

To make the sauce for Tropical Fruit Salad:
Combine the lime juice and sugar in small bowl and stir until the sugar is dissolved. Stir in the remaining sauce ingredients.

To complete the salad for Tropical Fruit Salad:
Combine all the fruit in a medium bowl. Add the sauce and toss. Refrigerate in a covered container for at least 2 or up to 8 hours. Serve.

Tropical Fruit Salad
Cuisine: Caribbean
Main Ingredient: Fruit

Smoky Black Bean Enchiladas
Vegetarian recipe

Smoky Black Bean Enchiladas
Serve with Tropical Fruit Salad and tortilla chips

Ingredients of Smoky Black Bean Enchiladas

-- Smoky Black Bean Enchiladas FILLING --
* 1 Chipotle chile in adobo sauce minced
* 1 tablespoon Olive oil plus extra for greasing
* 1 medium Onion minced
* 3 cans (14.5 oz) Black beans drained and rinsed
* 3/4 cup Orange juice

-- Smoky Black Bean Enchiladas SAUCE --
* 1 cup Salsa (mild or medium)
* 1 cup Tomato sauce
* 1 teaspoon Dried oregano
* 1 teaspoon Ground cumin
* 12 Corn tortillas
* 6 ounces Neufchatel (or other light cream cheese) cut into 12 slices
* 2 cups Monterey jack cheese grated

Preparation for Smoky Black Bean Enchiladas
1. Heat the oil in a medium-sized saucepan over medium heat. Saute the onion and chipotle pepper until soft, about 10 minutes. Stir in the beans and orange juice, and simmer 10 minutes. Using the back of a large spoon, mash half the beans by pressing them against the sides of the pan. Cook the beans a few more minutes, or until the texture of mashed potatoes. Let the beans cool.

2. To make the sauce, combine the salsa, tomato sauce, oregano, and cumin in a bowl.

3. Preheat the oven to 350 degrees.

4. Wrap the tortillas in foil and bake 10 minutes. This will soften them and prevent them from splitting when rolled. Let cool slightly. Keep the oven on.

5. To assemble the enchiladas, lightly oil 2 shallow 2-quart baking dishes, such as 12x2x7-inch Pyrex dishes (you don't want to crowd the enchiladas). Pour a thin film of sauce on the bottom of each dish. Divide the filling in half. Lay six tortillas on a work surface and place 6 spoonfuls of the filling on half of each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down in the baking dish. Repeat witht the remaining 6 tortillas and remaining half of the filling. Pour the sauce all over the enchiladas and sprinkle on the grated cheese. Cover the dishes with foil (the enchiladas can be prepared to this point and refrigerated up to 4 hours in advance; bring to room temperature before baking).

6. Bake, covered, for 25 minutes, or just until hot throughout. Let sit 5 minutes before serving.

Tip for Smoky Black Bean Enchiladas:
Because the tortillas will absorb a lot of the sauce and become very soft, it's best not to assemble the enchiladas more than 4 hours in advance. If you want to do more advance preparation, prepare all the components separately (up to 2 days in advance) and put the enchiladas together a few hours before cooking.

Smoky Black Bean Enchiladas
Cuisine: Mexican
Main Ingredient: Beans

Easy Tomato Garlic Pasta
Vegetarian Recipe

Easy Tomato Garlic Pasta
Fast, easy, and tasty! Serve with a crusty bread and a salad.

Ingredients of Easy Tomato Garlic Pasta
* 3 tablespoons Olive oil plus more for boiling pasta
* 6 cloves Garlic more or less to taste; minced or pressed
* 1 can (14.5 oz) Diced tomatoes with Italian seasoning
* 6 ounces Dry spaghetti
* Salt and pepper to taste
* Asiago cheese or Parmesan cheese (optional)
Preparation for Easy Tomato Garlic Pasta
Boil salted water for pasta (add a little oil to the water).

Heat 3 tbs olive oil over medium heat, and add the garlic. Heat for about 1 minute, and then add the tomatoes. Heat over medium-low heat while the pasta cooks.

Once the pasta is done, drain, and toss with tomato mixture.

Garnish with Asiago or Parmesan cheese, and serve with a crusty bread and a salad.
Easy Tomato Garlic Pasta
Cuisine: Italian
Main Ingredient: Tomatoes

Caprese Salad (Mozzarella, Basil, Tomato)
Vegetarian Recipe

Caprese Salad (Mozzarella, Basil, Tomato)
A delicious, light summer salad. Serve with red wine and your favorite grilled fish or pasta salad.

Ingredients of Caprese Salad (Mozzarella, Basil, Tomato)
* 4 large Tomatoes hot house -- fresh, juicy
* 4 tablespoon Extra virgin olive oil
* 1 1/2 tablespoon Balsamic vinegar
* 1 package Fresh mozzarella cheese packed in water
* 16 leaves Basil sliced
* Salt and pepper to taste

Preparation for Caprese Salad (Mozzarella, Basil, Tomato)
Slice tomatoes about one quarter inch thick and arrange on a plate.

Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.

Mix olive oil and balsamic vinegar. Pour over tomatoes. Add salt and pepper to taste. Serve

Caprese Salad (Mozzarella, Basil, Tomato)
Cuisine: Italian
Main Ingredient: Tomatoes

Orzo Pasta Salad with Corn, Green Beans, Tomatoes
Vegetarian Recipe

Orzo Pasta Salad with Corn, Green Beans, Tomatoes
great for summer

Ingredients of Orzo Pasta Salad with Corn, Green Beans, Tomatoes
* 1 lb Green Beans
* 1 1/2 cups Orzo pasta
* 3 ears Corn
* 1/2 c White wine vinegar
* 1/2 c Olive oil
* 1/2 c Shallot
* 2 tablespoon Dijon mustard
* 2 tablespoon Tarragon fresh minced
* 2 cups Cherry tomatoes

Preparation for Orzo Pasta Salad with Corn, Green Beans, Tomatoes
boil water and trim beans to 2-inch lengths. cook until barely tender, 3-5 min. drain (save water) and immerse in ice water

fill pan with saved hot water and bring back to boil. add orzo and cook until barely tender, 8-10 min. drain and rinse with cold water.

husk corn and cut kernals off

dressing: combine vinegar, oil, shallot, mustard, tarragon and salt/pepper to taste.

Mix pasta with 1/2 c of dressing, layer all ingredients together and save rest of dressing in refrig until serving. Add more dressing as needed.

Orzo Pasta Salad with Corn, Green Beans, Tomatoes
Cuisine: American
Main Ingredient: Pasta

Texas Caviar
Vegetarian Food

Texas Caviar
good holiday snack, very easy to make. Looks good on the table

Ingredients of Texas Caviar
* 6 ounces Pinto beans (1/2 can)
* 12 ounces Blackeyed peas w/ jalapeno (1 can)
* 12 ounces White shoepeg corn (1 can)
* 4 ounces Pimento pepper (small jar)
* 1 cup Green pepper chopped
* 1 cup Celery chopped
* 1 small Onion finely chopped
* 1 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 tbs Water
* 3/4 cup Cider vinegar
* 1/2 cup Vegetable oil
* 1 cup Splenda - or sugar if you wish

Preparation for Texas Caviar
Drain beans, peas, corn and pimento and mix together

In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean mixture. Marinate at least 24 hours before serving. Drain and serve on a leaf of lettuce. Serve low carb tortilla chips alongside. Store in saved marinade. Keeps in refrigerator for 2 months

Low Carb Tortilla Chips:

I take low-carb tortillas, cut them in wedges, spray them lightly with oil and bake them until crisp. Sprinkle a bit of sea salt in them if you desire.

Each (3/4 cup) serving (excluding any chips) contains an estimated:

Cals: 107, FatCals: 44, Total Fat: 5g

SatFat: 1g, PolyFat: 3g, MonoFat: 1g

Chol: 0mg, Na: 174mg, K: 210mg

TotCarbs: 14g, Fiber: 3g, Sugars 3g

NetCarbs: 11g, Protein: 2g

Texas Caviar
Cuisine: TexMex
Main Ingredient: Beans

Baked Acorn Squash with Brown Sugar
Delicious.. The standard recipe for, "country style," baked winter squash

Ingredients of Baked Acorn Squash with Brown Sugar
* 2 tablespoon butter plus more for baking sheet
* 2 medium acorn squash
* 2 tablespoon light-brown sugar
* Coarse salt and ground peppe

Preparation for Baked Acorn Squash with Brown Sugar
1. Preheat oven to 425°. Generously butter a rimmed baking sheet.

2. Halve 2 medium acorn squash (about 1 1/2 pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Baked Acorn Squash with Brown Sugar
Cuisine: American
Main Ingredient: Squash

Crock Pot Vegetarian Chili: Core Recipe; Flex=2pts (aprx 2 cups)
Vegetarian Recipe

Crock Pot Vegetarian Chili: Core Recipe; Flex=2pts (aprx 2 cups)
All vegetable Chili- Great

Ingredients of Crock Pot Vegetarian Chili: Core Recipe; Flex=2pts (aprx 2 cups)
* 1 each Green pepper chopped
* 1 lrg Onions chopped
* 1 1/2 cup Carrot diced
* 8 ounce Mushroom chopped
* 1 can (28 oz) Crushed Tomato
* 3 can (15 oz) Kidney beans
* 1 can (12 oz) Crushed Pineapple in own juice
* 2 tblspoons Chili powder
* 1 ea Red bell pepper chopped

Preparation for Crock Pot Vegetarian Chili: Core Recipe; Flex=2pts (aprx 2 cups)
Combine all ingredients in crock pot. Cook on HIGH for 4-5 hours.

Use additional veggies as desired.

**Can use kidney beans, black eyed peas, black beans etc. (all 3 the same or 1 of each)

Crock Pot Vegetarian Chili: Core Recipe; Flex=2pts (aprx 2 cups)
Cuisine: American
Main Ingredient: Vegetables

Sauteed Asparagus
Vegetarian Recipe

Sauteed Asparagus
Simple, quick way to prepare asparagus. What's this you say? You don't like asparagus? If so, I bet you you're overcooking it... it should still be very slightly crunchy when eaten. And please -- don't ever boil asparagus away... it gets far too mushy and loses all its flavor! This recipe start to finish - about 12 mins; about 4 mins sauteeing time.

Ingredients of Sauteed Asparagus
* 1 bunch Asparagus
* 1 tablespoon Butter
* Salt to taste

Preparation for Sauteed Asparagus
Chop off root end of asparagus. Some recipe books give you the following tip: holding the stalk at both ends, bend the stalk until it snaps. While this method works, it sacrifices a good 10-20% of the edible green stalk. Over time, you get a feel for where the good, darker green stalk starts and the lighter green tough part begins. This can range from 1-3" from the bottom of the stalks. Use a knife.

Wash the asparagus under cold water. Pat dry.

Bring saute pan to medium high heat. Add butter, quickly spread in pan, and then asparagus. Saute about 4-5 mins; test with a fork or tongs -- it should still be slightly firm. Season to taste with salt and pepper and serve immediately.

Sauteed Asparagus
Cuisine: American
Main Ingredient: Asparagus

Green Bean Almond Rice
Vegetarian Recipe

Green Bean Almond Rice
Nutty brown rice, highlighted with crisp green beans and almonds

Ingredients of Green Bean Almond Rice
* 1 tablespoon Butter - or margarine
* 1/2 cup almonds - Slivered
* 1/2 cup onion - Chopped
* 1/3 cup red pepper Chopped
* 3 cups Brown rice (cooked in vegetable broth)
* 10 ounces French-style green beans - (frozen), thawed
* 1/8 teaspoon white pepper - Ground
* 1/4 teaspoon Tarragon

Preparation for Green Bean Almond Rice
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated.

Adapted from recipe in: Seasonal Inspirations for Rice

Each (3/4 cup) serving contains an estimated:

Cals: 179, FatCals: 54, TotalFat: 5g

Chol: 4mg, Na: 86mg, K: 264mg

TotCarbs: 26g, Fiber: 6g, Sugars: 1g

NetCarbs: 22g, Protein: 6g

Green Bean Almond Rice
Cuisine: American Main
Ingredient: Rice

Warming Cream of Spinach Soup
Vegetarian Recipe

Warming Cream of Spinach Soup
This is quick, inexpensive and nutritious, yet so delicious that I could eat it every day. Real comfort food.

Ingredients of Warming Cream of Spinach Soup
* 1 package Frozen spinach (1 lb)
* 2 tablespoon Butter
* 1/2 medium Onion (or dehydrated onion pieces)
* 2 tablespoon Flour
* 1 cup Milk
* 2 cups Chicken broth
* Cayenne pepper (to taste)
* Tabasco sauce (to taste)
* 1/4 teaspoon Nutmeg
* Salt and pepper

Preparation for Warming Cream of Spinach Soup
1. To prepare, chop the half onion. Measure the milk and chicken broth and heat together on the stove or in the microwave. If you wish, you may use just milk or just chicken broth.

2. Put the frozen spinach in a pot, cover, and allow to thaw completely. Alternately, you may microwave it.

3. Melt the butter over medium-high heat in a pot large enough to hold all ingredients in this recipe. Add the onion and sautee until translucent.

4. Sprinkle flour into butter and stir. Add 1/4 cup of the broth/milk liquid and whisk or stir in until smooth. Repeat 1/4 cup at a time until all of the liquid is incorporated, reheating each time you add liquid. Once you have added all of the liquid, allow to simmer for a couple of minutes.

5. Add the spinach to the liquid. Heat through, then season to taste.

6. Blend the soup with a hand blender or in a blender. Return to the pot and reheat. Taste and season again if necessary.

This soup is great as-is or garnished with anything your heart desires, such as gorgonzola, yogurt, herbs, or chutney.

Warming Cream of Spinach Soup Main Ingredient: Spinach

Honey Fruit Salad
Excellent! And easy to make too!

Honey Fruit Salad
Vegetarian Recipe

Ingredients of Honey Fruit Salad
* 1/2 whole Cantaloupe cubed
* 2 Mangos cubed
* 1 Braeburn apple cubed
* 1 quart Strawberries quartered
* 1 Pear cubed
* 1 cup Red grapes (seedless) halved
* 1 cup Green grapes (seedless) halved
* 1 cup Blueberries

-- FOR THE DRESSING of Honey Fruit Salad--
* 1 Lemon (juice only)
* 1 Orange (juice only)
* 1/4 cup Honey

Preparation for Honey Fruit Salad
Combine the lemon juice, orange juice, and honey using a blender or hand blender.
Combine the fruit in a large bowl, and toss gently with the dressing.
Substitute fruit for what is fresh and available. The ingredients listed above reflect what was on sale during one trip to the grocery store. The mangos are especially good with the strawberries and blueberries. Bananas and raspberries would have been a good addition. Unless the cantaloupe is really sweet, it should be left out.
A little lime juice might be good in the dressing.

Honey Fruit Salad
Cuisine: American
Main Ingredient: Fruit

Avocado Tomato Salad
Vegetarian Recipe

Avocado Tomato Salad
This delicious salad started out life as a salsa recipe from epicurious.com and has morphed into one of our favourite salads. We always have it with Grilled Cumin Chicken.

Ingredients of Avocado Tomato Salad
* 2 large tomatoes seeded and chopped in large chunks
* 2 large Avocados cut in large chunks
* 1 tablespoon Red onion cut in very fine strips
* 1/2 tablespoon Pickled jalapeno pepper finely chopped
* Juice of 1 lime (approx. 1 - 2T)
* 1 teaspoon Salt

Preparation for Avocado Tomato Salad
The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.
Avocado Tomato Salad
Cuisine: Mexican Main
Main Ingredient: Tomatoes