• Toast the bread slices to your desired darkness. When done, spread lightly with butter.
• Place 2 to 3 slices of tomato on the buttered side of one slice, and top with a slice of cheese. Season to taste with salt and pepper and place a slice of lettuce on if desired. Top with the remaining slice of bread.

• In a small bowl, combine ketchup, mayonnaise, salt, and pepper. Mix well. Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside.
• Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomatoes. Top with another piece of bread. Repeat with the other sandwich.

• Combine the tomato wedges with the onion rings, sliced cucumber and black olives in a large bowl. Season to taste with salt and freshly ground black pepper.
• Break up the feta into large pieces with your fingers and scatter over the top of the salad. Drizzle with Olive oil and sprinkle with the oregano.
• Serve immediately, Serves 6 to 8 people.

• Arrange sliced tomatoes on a serving dish and spread each slice thinly with honey. Sprinkle the honeyed sliced with Salt and black pepper.
• Refrigerate for 20 minutes, and serve.
• 4 servings

• Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat
• Reduce the heat to low, cover the skillet and cook for 15 minutes, stirring occasionally until the vegetables are softened and cooked through.
• Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers. Add the tomato paste and the basil
• Season with sugar, salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 30 minutes
• If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.
• Makes 2½ c of sauce.

• Start with chopping up 3 medium sized fresh tomatoes
• Prepare the chili. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chili over a small plate, or use a paper towel to protect your hands
• Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat
• Combine all of the ingredients in a medium bowl. Taste. If the chili makes the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chili, or add some ground cumin
• Let sit for an hour for the flavors to combine.
• Makes approximately 3 cups.
• Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans

• Add the black-eyed peas, black bean, arugula to a large bowl and add all the other ingredients and toss with the dressing. Serves 8-10

DRESSING

• 4 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup walnut oil or avocado oil
• Sea salt to taste
• Combine the vinegar and salt in a large bowl and whisk until the salt has dissolved. Drizzle in the oils, whisking constantly, until the mixture thickens. Taste and check the seasoning. Toss over the bean salad

• In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well.
• Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.
• Serves 6

• Wash and thinly slice cucumber
• Place into large bowl. Stir together all remaining ingredients, except dill weed. Pour over cucumber and toss lightly. Sprinkle with dill weed.
• Cover and chill. Just before serving toss carefully
• Makes 8 to 10 servings

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4" wide) strips.
• Combine juice and next 5 ingredients in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.
• Serves 8

• Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
• Place in a 13" x 9" baking dish coated with cooking spray
• Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted
• Servings: 6

• Remove stem ends from eggplants. Peel and the cut eggplants into thick slices. Sprinkle with salt and let stand for 30 minutes. Rinse eggplants and pat dry.
• Preheat broiler.
• In a small bowl, whisk together garlic, hoisin sauce, soy sauce, vinegar, sesame oil, vegetable oil and red pepper flakes.
• Arrange eggplants, on oiled baking sheets and brush lightly with hoisin garlic sauce mixture. Broil eggplants 4-5" from heat, about 8 minutes. Turn eggplants and brush lightly with more sauce. Broil eggplants for another 6 to 8 minutes, or until flesh is golden. Top with sliced scallions

• Trim top and bottom of eggplant, cut in 4 sections. Then into ½ inch strips then diced. Take 3 tbsp of olive oil in a large skillet, heat.
• Place eggplant, garlic and red bell pepper. Sauté over high heat for 3 or 4 minutes; add mushrooms and diced Seitian; stir rapidly, then cover
• Cook until eggplant is soft, add soy sauce and sesame seed oil. "Enjoy", as a side dish or serve over brown rice.

• Preheat oven to 400° F
• Peel eggplant and slice into 12 pieces. ¼ inch thick. Slice from top to bottom.
• In skillet, cook eggplant slices with olive oil. Lay on paper towel to drain. In a large bowl mix ricotta cheese and parsley, basil and salt and pepper to taste. Roll 1½ ounce of ricotta mixture in each slice of eggplant
• Coat the bottom of a casserole dish with tomato sauce and neatly place manicotti in rows top with remaining tomato sauce. Bake in oven at 400° for 20 minutes. Garnish with Parmesan cheese and parsley
• Serves 6

SAUCE

• In a saucepan heat tomato sauce over medium heat add heavy cream and simmer 3 to 5 minutes. Pour over.

• In a medium bowl, toss shrimp with limejuice. Sprinkle with salt and pepper. Set aside
• Bring a large pot of water to a boil. Add pasta, and cook until just al dente, 8-9 minutes. Drain
• In a large non-stick skillet over medium heat, sauté red bell pepper and onions in sesame oil until peppers are soft. Add cilantro, black beans and shrimp. Continue to cook until shrimp turn pink, stirring occasionally, about 5 minutes. Add cooked pasta to the shrimp mixture and toss.
• Salt and fresh ground pepper to taste
• Serves 4

• Place all ingredients into blender and blend on high until smooth. Pour into tall glasses, garnish with mint
• Serving 2

• In a large bowl, combine all the ingredients except the salt and pepper. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Stir in the salt and pepper just before serving.
• Serve at room temperature.
• Makes 4 c, Serves 8.

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables
• Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper

• Peel the butternut squash and split in half. Scoop out the seeds and cut into 1" cubes. About 6 c.
• Drop the squash into boiling salted water. When the water returns to a boil, cook for about 5-7 minutes or until tender
• Drain the squash thoroughly and put the squash through a food mill or ricer or in a large bowl use a potato masher
• Heat the olive oil in a saucepan and add the bell pepper, onion, garlic, cumin, salt and pepper. Cook, stirring, over medium heat for about 5-6 minutes. Add the squash - stirring and blending, when piping hot,. Remove from heat and add extra olive oil to taste and serve
• Serves 4

• Preheat the oven to 400°F. Line a baking sheet or two with silicon baking liner or parchment paper
• De-seed and cut the squash into slices about ¼" thick. (Use a Chef knife for cutting squash, on a stable surface)
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again
• Spread the slices in a single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Servers 4 or more
• Serve hot or at room temperature

• Preheat the oven to 400Ëš F
• Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4" wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 25-30 minutes
• Keep the temperature on the oven at 400 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13" diameter.
• Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and parmigiano-reggiano cheese on the pizza dough. Bake in the oven until golden and cooked through, about 25-30 minutes.
• Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper.
• Slice and serve

• Preheat the oven to 275˚ F.
• Grate the zucchini into a bowl using a large box grater. Immediately stir in the onion and eggs. Stir in 6 tbsp of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tbsp of flour.)
• Heat a large (10 to 12") sauté pan over medium heat and 1 tbsp olive oil in the pan. When the oil is hot but not smoking, lower the heat to medium-low and drop heaping tablespoon spoons of batter into the pan
• Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Add more oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 40 minutes. Serve hot
• Serves 10 (3") pancakes

• Heat oil in large frying pan over medium high heat. Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes). Remove from heat, cool slightly. Beat eggs lightly with pepper, basil and oregano. Stir in cheese and veggies
• Pour into greased 9" pie pan. Bake in a 350Ëš oven for 25-30 minutes or until puffed and brown. Serve hot or at room temperature
• Makes 6 servings

• Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into ¼" thick coins
• Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside)
• Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). In remaining olive oil in skillet, sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper.
• Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (Serve as is or with a sprinkling of Parmesan cheese
• Or Serve over your favorite pasta or noodles. Add a little olive oil and freshly grated Parmesan or cheese and run under the broiler just until cheese melts