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• 3 medium-large summer or Danish squash
• ground cinnamon
• Splenda®
  

1. Slice the raw squash to form rings, boil until tender but not soft.
2. Remove and place rings on a baking sheet. Sprinkle with ground cinnamon and bake at 400 degrees until tender.
3. Sprinkle with Splenda® right before serving.

• 4 red garnet yams
• 2 firm pear, cored, seeded, chopped 1/4″ squares
• 4 shallots, chopped 1/2 teaspoon fresh ginger, minced
• 1/2 cup hazelnuts, toasted, shelled, chopped
• 4 tablespoon fresh chives, chopped 4 tablespoons butter
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• pinch nutmeg brie salt and pepper

1. Preheat oven to 350 degrees.

2. Place yams on baking sheet and cook in oven for 30-40 minutes until soft when pierced with a fork.

3. Remove yams from oven and cool.

4. Place a saute pan over medium high heat. Add butter to pan and melt. Add shallots and ginger and cook for 3-4 minutes until translucent. Add pears and cook for 3-4 more minutes. Remove from heat and mix in chives, molasses, cinnamon and nutmeg.

5. Slice each yam lengthwise in half. Using a fork fluff the inside of each yam. Spoon filling onto top of each yam. Place a slice of brie over the top of each. Return to 350 degree oven until for 10-15 minutes.

6. Remove from oven and serve immediatley

• 2 eggplant, sliced 1/2 inch thick
• 4 beefsteak or hierloom tomatoes, sliced 1/2 inch thick
• 2 zucchini, sliced 1/2 inch thick
• 1 walla walla or vidalia onion, sliced 1/2 inch thick
• 1 red bell pepper, charred, skinned and cut into 1/2 inch squares
• 5-10 cloves of roasted garlic
• 4 tablespoon fresh basil, chiffinade
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• sea salt and fresh black pepper
• extra virgin olive oil

1. Rub eggplant, tomatoes, zucchini and onion with olive oil and season with salt and pepper. Place on hot grill and cook on both sides until cooked. remove vegetables from grill and cool long enough to be able to cut them into 1/2 inch squares. Place into large bowl.

2. Add bell pepper, garlic cloves, basil, parsley and balsamic vinegar. Mix until combine and serve either hot or cold..

(a grain-like seed from a leafy plant like spinach; super nutrient!)

• 1 cup quinoa
• 2 cups vegetable stock, low sodium

1. Wash quinoa with water and drain
2. In a pot bring quinoa and stock to a boil. Cover and simmer for 20 minutes until tender.
3. Drain any excess liquid before serving.

• 16 ounces mushrooms, stemmed and halved
• 1/2 cup sliced green onions, with tops
• 1/4 cup olive oil
• 2 tablespoons wheat flour
• 1/8 teaspoon salt
• Dash pepper
• 1 teaspoon lemon juice
• 3/4 cup chicken broth
• 1/4 cup low fat milk
• 1/8 teaspoon ground nutmeg
• 1 package (10 ounces) artichoke hearts (not oil packed), cooked and drained
• 1/2 cup soft whole wheat or rye bread crumbs tossed with 2 teaspoons olive oil

1. Cook mushrooms and green onions in the 1/4 cup olive oil until tender.
2. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the oil left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly.
3. Add cooked mushrooms, green onions, and artichokes.
4. Spoon into a 1-quart casserole; sprinkle bread crumbs over the top. Bake at 350° for 20 minutes.

• 2 large beef steak tomatoes
• 4 teaspoons pesto sauce (store bought)
• 1/3 cup grated mozzarella cheese
• 2/3 cup freshly grated Parmesan cheese

Preheat the broiler in oven. Cut the tomatoes in a diagonal direction in the middle of the tomato making opposing directional cuts. For example /\/\/\/\/\/\/\/\/\/\/\/\/\. Making the shape of the crown.

Spread the pesto onto the inside of the tomato. Mix the mozzarella and the Parmesan cheese together and sprinkle tops of the tomatoes.

Place on cookie sheet and place under broiler. Leave door of oven ajar and watch for the cheese to brown. Remove the tomatoes as soon as the cheese is bubbly and brown. Serve immediately. The tomato will still be firm but warm if served right away, the longer it sits the softer the tomato will get.

• 1-2 lb. fresh asparagus
• ¼ cup olive oil
• 2 cloves fresh garlic, pressed
• salt and pepper to taste

1.Preheat oven to 450.
2. Trim asparagus leaving just the tender part of the stalk.
3. Mix the olive oil, garlic, salt and pepper.
4. Place the asparagus in large bowl and pour the olive oil over top and toss thoroughly coating the asparagus.
5 . Place asparagus on cookie sheet and place in oven for about 10 min. just until the asparagus is tender.
6. Do not over cook, asparagus will get soggy. Serve immediately.