Winter Spaghetti Squash One 3-4 pound spaghetti squash 1 bunch fresh basil chopped 6-8 fresh roma tomatoes One ½ red onion chopped 6-8 minced garlic cloves Olive oil Cut spaghetti squash lengthy wise and remove seeds, by scraping with a spoon. Place face down in baking dish with water covering ½ of the squash. Cook at 400 degrees for 45 minutes-1hr. You will know when it is done when you take the squash out of the pan and with a fork the squash peals off easily and has the look of spaghetti noodles. Scrap the spaghetti squash in a large colander, so it can drain as you are taking the squash out of skin. Once you are done, transfer squash in a large bowl that has 6 diced roma tomatoes, 1 bunch of fresh chopped basil, 6 minced garlic cloves and ½ of a red onion chopped. Add olive oil and mix carefully and served immediately. This is the healthy choice spaghetti! Serve with a salad and there you have a meatless healthy dinner or lunch! Prep time to cook 10 minutes. Total time to prepare meal, 1hour 15 minutes.
Vegetable Rice Paper Rolls 20 small rice paper wraps Julienne 3 carrots Julienne one zucchini Julienne 2 cups of Jicama Julienne one cucumber Chop 1 cup of green onions Chop 1 bunch of fresh mint 1/3 cup of fresh lemon juice Mix all ingredients in a large bowl. To assemble, place one rice paper at a time in a bowl of hot water, let sit for 10 seconds. Remove and place on a clean tea towel. Place filling in the middle of paper. Fold bottom part inside, top remains open. Can be prepared 1-2 hours ahead of serving, store in refrigerator, covered. Great activity to do with small children. Total cooking time, 1 hour.	[sorry, no photo]
Ratatouille 2 eggplants 2 red bell peppers 2 yellow bell peppers One red onion 6-8 garlic cloves 2 tablespoons fresh oregano Cracked ground pepper Sea Salt to taste 6-8 Roma tomatoes 3-4 zucchini 1 bunch fresh basil All vegetables that are to be placed in oven need olive oil drizzled over them. Slice the bell peppers, place on cooking sheet to broil for several minutes until the skin peels away. Then place peppers in a zip lock bag so the skin will peal off easily. Let the peppers sit for 10 minutes. Heat oven for 350 degrees. Brush eggplants with olive oil and cook for 10 minutes and turn, and then cook for 10 minutes more. Now, place the zucchini, tomatoes, onion on cooking sheet and bake for 10 minutes. Place all ingredients except basil in a casserole dish, and let cook for 10 minutes at 350 or until hot. Once you have cooked the veggies in the oven and broiler, take them out and set on counter. Peel the skin off the eggplant, and bell peppers. Chop all the veggies into small cubes and put in a large bowl. Mix it all together and add the fresh basil. Ready to serve. Great as a side dish, or main dish. Total cooking and prep time 45 minutes.	[sorry, no photo]
Transitional Food, Roasted Vegetable Lasagna 8 vine ripen tomatoes, sliced 2 eggplants, sliced Three large bunches of fresh spinach or 3 bags of fresh spinach 3 red bell peppers, sliced 3 yellow bell peppers, sliced 5 zucchini, sliced Fresh lasagna sheets you can buy at a health food store, if unavailable, but box lasagna. Cook according to directions. 2 lb fresh ricotta cheese 2 bunches fresh basil chopped Fresh ground pepper to taste 2 cups grated mozzarella cheese Preheat oven for 350. Place all the vegetables on two or three baking sheets and bake for 20 minutes until golden. Drizzle all vegetables with olive oil. Don’t put spinach in oven. Grease a baking sheet and line with the first layer of cooked lasagna noodles, and layer with the cooked vegetables and fresh herbs and pepper. Spoon ricotta mixture over veggies, then cover with spinach, some chopped basil and top with sprinkled mozzarella cheese. Repeat for one or two more layers, depending how much vegetable you have left. When finished, sprinkle mozzarella cheese on top. Place in oven and cook for 30 minutes serves 6-8. Prep time 20 minutes, cooking time 30 minutes. Total time one hour.	[sorry, no photo]
Roast Vegetable Frittata One cut red bell pepper One cut yellow bell pepper One chopped broccoli head One bunch of thin green asparagus, if in season One bunch chopped basil 6 organic eggs, whisked Preheat oven to 350. Place vegetables on baking sheet drizzle with olive oil. After the veggies have roasted, peel the skin off the peppers. Chop all the veggies in small pieces. Place the roasted vegetables in a large skillet with a little bit of olive oil so the eggs won’t stick. Add the whisked eggs over the veggies and cover with lid , cook for 8-10 minutes or until done, the eggs are done. Cut and serve hot. Serve with salad or toast, serves 4-6. Prep time 15 minutes, cooking time 10 minutes. Total cooking time 40 minutes.	[sorry, no photo]
Vegetable Stir-Fry 1-tablespoon olive oil 2 large red chilies, seeded and sliced (optional) I like everything with chilies 2 white onions cut in wedges 4 garlic cloves minced Cracked black pepper 6-8 ounces of fresh green beans trimmed 1 red bell pepper sliced 1 yellow bell pepper sliced 3 cups chopped broccoli flowers 2 zucchini sliced 1 bunch fresh basil ¼ cup water ¼ cup fresh lemon juice Heat wok or large skillet hot. Put veggies in pan and add water, stir quickly for 6-8 minutes until tender, but andante, crunchy. Turn the fire off and add the olive oil, lemon juice, basil, and pepper. Stir quickly and serve over Soba noodles or Basmati rice, if you are transitioning your diet. I like it just the way it is, without the noodles or rice. Prep time 15 minutes, cooking time 10 minutes. Total cooking time, 30 minutes.	[sorry, no photo]
Tabouli Salad ½ cup fine cracked wheat or Bulgar also called burghul ¾ cup water 1 1/3 cup chopped flat leaf parsley 1 cup chopped mint 2 tomatoes chopped 3 green onions chopped 2 tablespoons olive oil ¼ cup fresh lemon juice Fresh ground pepper Place the wheat in a bowl and pour over hot water. Allow standing for 20 minutes or until the water is completely absorbed. Now combine all ingredients into a large bowl and mix together. It is ready to eat! Yummy for lunch, dinner or if you are like me, you will eat it for breakfast!	[sorry, no photo]
Salmon Steak Salad 4-6 baby new red potatoes 10 ounces of fresh green beans, halved 14 ounces of fresh salmon steaks Olive oil for steaks 4 Roma tomatoes One large bag of fresh baby spinach or two bunches of fresh baby spinach washed, cleaned and dried. 3 stalks chopped green onion or ½ chopped red onion, either one works. 1 bunch chopped mint 1 bunch chopped basil Cracked pepper 1/4 cup lemon juice 4 minced garlic cloves 1/4-cup olive oil for dressing Place the potatoes in pot of boiling water and cook for 5 minutes or until almost soft. Add the beans and cook for 2 minutes or until the veggies are tender. Not soft or mushy!!! Drain and cool. Brush olive oil on salmon steaks and either barbecues, char-grill, broil or pan fry 5 minutes on each side or until the salmon is seared but and cooked all the way through. Set aside for 5 minutes prior to slicing. Now mix the pepper, olive oil, lemon juice, mint and basil, whisk it up real well. In a large bowl mix the spinach, potatoes, tomatoes, and onions. Toss the dressings all over and mix well. Set the sliced salmon on top of salad ready to eat for lunch or dinner!!! Yummy!!! Prep time 20 minutes, cooking time 10 minutes. Total time about 40 minutes.	[sorry, no photo]