Margherita Pizza

Pizza crust brushed with olive oil and topped with:

1 c. artichoke hearts

3 c. chopped tomatoes

1/4 c. oregano (de-stemmed)

1/4 c. fresh basil

1/4 c. fresh parsley

1 c. ricotta cheese

1 c. mozzarella cheese

Sprinkle with Parmesan

Eggplant Curry Fajitas

3 bell peppers

1 carton mushrooms

2 medium yellow onions

1 large eggplant

Simmer all in a little olive oil with:

1 tsp ground mustard

3 tsp curry

1 tsp salt

pepper to taste

Serve in warmed tortillas with sour cream or avocado.

Lentil Sloppy Joes

3 1/3 c. water

1 onion, chopped

1 bell pepper, chopped

1 Tbsp chili powder

1 1/2 c. dried brown lentils

1 15 oz can petite diced tomatoes

2 Tbsp soy sauce

2 Tbsp prepared mustard

2 Tbsp brown sugar

1 tsp rice vinegar

1 tsp Worcestershire sauce

freshly ground black pepper

Put 1/3 c. water in large pot. Add onions and pepper and cook until soft, about 5 minutes. Add chili powder and mix well. Add remaining water, lentils, tomatoes, and the rest of the seasonings. Mix well and bring to a boil. Cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns and top with avacados, tomatoes, barbecue sauce and fresh pineapple.

Asian Salad

1 package cole slaw or 1 lb shredded cabbage
1/3 c. toasted sliced almonds
6 Tbsp toasted sesame seeds
2 packages ramen noodles, crushed
green onions
2/3 c. olive oil
3 Tbsp sugar
6 Tbsp rice vinegar
salt and pepper to taste

Toss dry ingredients. mix last 4 ingredients and toss with salad. Serve immediately.

Leftovers aren't good!

Toni's Taco Salad

2 cans black beans, drained & rinsed
1 large onion diced
1 can corn, drained
2 large tomatoes, diced
1 large bag tortilla chips
1 lb lettuce mix
1/2 lb sharp cheddar cheese, shredded
1 can sliced olives
1 tub sour cream
1/2 cup salsa

Combine beans, corn, tomatoes and olives in large bowl. Mix 1 c. sour cream and 1/2 c. salsa for dressing. Break up chips on plate and top with heaping handful of lettuce. Spoon bean mixture over and top with cheese and dressing.

Cucumber Tomato Salad

1 Package rainbow curls pasta (or other variety) cooked al dente
1 bottle zesty Italian dressing
2 large cucumbers, diced
1 package cherry tomatoes, halved or 3 large tomatoes diced
1/2 lb mozzarella cheese diced small
1 can olives (optional)

Cook pasta and toss with olive oil and cool. Add other ingredients and toss, add dressing to taste.

Zesty Minestrone

1 Bullion cube
2 c. warm water
1/2 c. Italian dressing
1 chopped onion
2 chopped celery stalks
2 chopped large carrots
1 can diced tomatoes, undrained
1 can red kidney beans, rinsed
1 tsp Italian seasoning or basil
1 Tbsp oregano
1 small box small shell pasta, uncooked

Dilute bullion in water. Add everything except pasta. Add water to fill pot and cover. Cook on low for 6 hours (or on high for 3). Stir in pasta and cook 10-15 more minutes or cook pasta separate and add right before serving.

Eggplant Parmesan

1 lb pasta
1-2 medium eggplant
1 large onion
4 cloves garlic
1 large can (28 oz) diced tomatoes
Fresh basil
Parmesan

Slice eggplant and sprinkle with salt. Let sit for 15 minutes, rinse and pat dry. Repeat on other side. Cube eggplant and put in large pan with olive oil, onion and garlic. Cook about 8 minutes or until eggplant turns a little brown and is slightly tender. Add tomatoes and fresh basil, salt and pepper to taste and toss with pasta. Stir in generous amount of grated Parmesan.

Sundried Tomato Pasta

1 lb pasta (rotini or other)
1 large bottle sun dried tomatoes, chopped
6-8 large basil leaves
olive oil
2 cloves garlic

Cook pasta al dente and toss with olive oil. Combine minced garlic, chopped tomatoes and chopped basil and toss with pasta. Can be served hot as a main course or cool as a side.

Cranberry Spinach Salad

1 Tbsp butter
3/4 c. almonds

Toast almonds in butter until warm and golden.

Mix for dressing:
1 Tbsp sesame seeds
1 Tbsp poppy seeds
2 tsp minced red onion
1/4 tsp paprika
1/4 c. vinegar
1/4 c. olive oil

Toss 1 lb spinach and 1 c. dried cranberries with almonds and dressing.

Audrey's Black Bean Soup

2 cans black beans
1 bell pepper
1 small onion
1 can corn
1 c. carrots
2 cloves garlic
1 Tbsp salt
1/2 tsp pepper
dash of each: paprika, onion powder, garlic powder, thyme, marjoram, fennel, cumin, and red pepper.
3 c. cooked brown rice (or barley)

Simmer all for 1 hour or longer, add water to desired thickness. Serve with dollop of sour cream.

Yummy Cucumber Sandwich

Onion Bagels (or plain)
Cream cheese
Green onion
cucumber
tomato
avocado
muenster cheese
sharp cheddar cheese
alfalfa sprouts
spinach

Lightly toast bagel and mix green onions into cream cheese. Layer bagel (bottom) cream cheese mixture, muenster cheese, cucumber, sharp cheddar, spinach, tomato, muenster cheese, avocado, sprouts and bagel (top).

Black Bean Burgers

1 can black beans
1 bay leaf
2 tomatoes
1 onion
4 cloves garlic
1 Tbsp tomato paste
1 Tbsp white vinegar
1 3/4 tsp cumin
1 tsp salt
1 1/2 tsp oil
1/2 red bell pepper
1/2 cup cooked rice (or fresh mushroom)
1/4 cup chopped pecans
1 green onion
1 egg, lightly beaten
3/4 cups bread crumbs


Combine all in food processor and form into patties. Heat in oil about 3-4 minutes on each side.Serve on buns with lettuce, tomato, ketchup & mayo.

Artichoke Pasta

2 cans artichoke hearts
1/4 cup olive oil
2 chopped onions
4 cloves garlic
1/2 tsp oregano, basil, black pepper, salt
2 cans diced tomatoes
1/4 cup fresh parsley
1/4 cup parmesan

Drain artichokes and combine marinade with oil, onions, garlic and spices. Saute over medium heat about 10 minutes. Add tomatoes and simmer 20 minutes, add artichokes, parmesan and parsley, stir and simmer 5 minutes. Serve over 1 lb angel hair pasta cooked al dente.

Zuchinni Ziti

1 lb penne pasta, cooked al dente
4-6 small zucchini, diced & lightly steamed
1 1/2 bottles tomato basil pasta sauce (or about 3 cups)
1 lb mozzarella, shredded
1 large tub ricotta cheese

Mix ricotta and half sauce until smooth. Add pasta, zucchini and mozzarella and spread in large casserole dish. Top with remaining pasta sauce and Parmesan cheese. Bake at 350 for 20-30 minutes or until heated through.

Hawaiin Haystacks

Prepared rice
Cream of chicken soup (add 3/4 can water and heat)
Chow mein noodles
Green onions
Shredded coconut
Mandarin oranges
Pineapple (tidbits)
olives
tomatoes
cheese (shredded)
Almonds (sliced)

Start with rice and then gravy (soup), layer cheese and other toppings.