Golden Lasagna (Serves 8-12)

VEGETARIAN

One of Harmony Hill’s most festive dishes, this fragrant, gorgeous neo-classic is always a huge hit with guests. To speed up the cooking, use frozen squash and no-boil lasagna noodles (just don’t tell).

Filling Ingredients
2 tsp unsalted butter
2 tsp virgin olive oil
1 large onion, chopped
4 cloves garlic, chopped
1/2 tsp kosher or sea salt
3 lbs acorn, winter, or butternut squash, peeled, seeded, and cut into 1” chunks,
or 2 pounds frozen cubed winter squash
2 tsp fresh sage, finely chopped
2 tsp thyme, stemmed and chopped
1/4 tsp freshly ground black pepper
1 cup toasted hazelnuts or pecans, chopped

• In a large shallow pan, melt butter in oil over medium high heat, add onion, garlic, and salt and cook until pale golden (8–10 minutes).
• Add squash and cook, stirring, until tender (12–15 minutes).
• Stir in sage, thyme, pepper, and nuts, set aside.

Cheese Blend Ingredients
2 cups fresh mozzarella, finely diced
3-4 oz. Romano, Asiago, or Parmesan cheese, grated

Toss gently, set aside.

Sauce Ingredients

1 Tbs unsalted butter
2 Tbs virgin olive oil
3 cloves garlic, minced or pressed
1/2 tsp kosher or sea salt
1/2 tsp hot pepper flakes
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper
1/3 cup whole wheat pastry flour (or any)
4 cups milk (any) or 4 cups plain hazelnut or almond milk (sold in a box)
1 Tbs anchovy paste (optional)

• Melt butter in oil in a saucepan over medium high heat.
• Add garlic, salt, pepper, and nutmeg and cook until fragrant (1–2 minutes).
• Stirring constantly with a fork or whisk, add flour and cook for 2–3 minutes.
• lowly whisk in milk, stirring constantly until sauce thickens.
• Bring to a brisk simmer, add anchovy paste (if using), reduce heat to low and simmer for 8–10 minutes. Remove from heat, set aside.

Noodle Ingredients

1 box no-boil lasagna noodles or 12–14 lasagna noodles, cooked

• Lightly oil a deep 3-quart baking pan or a 9- by 13-inch baking pan and cover with noodles.
• Layer 1/3 of the filling and 1/4 of the sauce and 1/4 of the cheese and repeat twice, ending with noodles, sauce, and cheese.
• Cover pan with foil and bake at 400° until heated through (30–40 minutes).
• Remove foil and bake until cheese is golden brown (10–15 minutes).
• Remove from oven and let stand for 20–30 minutes before serving.

Recipe from Cooking at Harmony Hill, Recipes for Hope & Healing, 4th Edition, available at Marlene’s.

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Southwestern Quinoa

VEGAN/VEGETARIAN

Ingredients
2 cups cooked quinoa
¼ cup diced red bell pepper
1 handful fresh cilantro, roughly chopped
1 can black beans (low sodium), drained
3 Tbsp olive oil
1 lime juice of
1-2 dashes cayenne pepper
½ tsp ground cumin seeds
¼ tsp ground coriander

• Toss together first 4 ingredients. In a separate bowl mix remaining ingredients. Drizzle dressing mixture over quinoa mixture and lightly toss together.
• Serve warm with enchiladas, tacos or tamales or chilled with grilled chicken breast over greens or grilled veggies
• For extra crunch, add ¼ cup chopped celery or toasted pumpkin seeds

Recipe submitted by Jessica Rogers of Organic Bistro, Inc. See our selection of Organic Bistro meals in the frozen section at Marlene’s.

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Vegan Shepherdís Pie (Serves 4)

VEGAN/VEGETARIAN

Ingredients
2 cups mashed potatoes
1/4 cup Emerald Valley organic salsa
1 Tbs Spectrum safflower oil
1 large onion, peeled and chopped
5 cups seasonal vegetables (for example: squash, carrots, Romanesco cauliflower, parsnips,
rutabaga, turnips or sweet potatoes)
3/4 cup plus 1/4 cup water
1 1/2 Tbs arrowroot
2 Tbs Miso Master white miso
15 oz. can drained beans (use Eden organic white, red, pinto or black-eyed peas)
1 cup finely chopped kale
1/2 cup fresh cranberries
1 tsp paprika

• Blend salsa into mashed potatoes and set aside. Preheat oven to 350 degrees.  Heat a heavy oven proof skillet (about 10-inch) over medium heat.  Add oil and onions and cook until onions are soft and lightly browned.  Add bite-size pieces of your favorite vegetables and 3/4 cup water. Cover with a lid and bring to a simmer over medium heat.
• While vegetables cook, blend remaining water with the arrowroot and miso. Stir this into the vegetables along with the drained beans, kale and cranberries. Continue to simmer until sauce thickens.
• Remove vegetables from heat and spread mashed potatoes over the top. Sprinkle with paprika.  Bake for 30 minutes or until mixture is bubbly and top is slightly browned.  Serve with a simple green salad and crusty artisan bread.

Recipe submitted by Debra Daniels-Zeller, author of Local Vegetarian Harvest.

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Chicken and Mushrooms in Gorgonzola Sauce

TRADITIONAL

Treat the family to something very special for dinner with this delicious and tantalizing recipe. It can be prepared several hours ahead of serving to give you time to relax and enjoy your family or special guests. The taste of this combination of chicken breast meat, Portobello mushrooms and gorgonzola cheese is very elegant and satisfying. Serve with creamy mashed potatoes or with angel hair pasta and a green vegetable of choice. It is an easy recipe to prepare and will have your family or friends thinking you have spent hours working on it. Always have everything totally prepped before you start cooking.

Ingredients
2 skinless, boneless chicken breasts (4 halves)
2 Tbs extra virgin 100% expeller pressed olive oil
4 whole Portobello mushrooms wash and pat dry
1/3 cup minced shallots or minced sweet onion
2 cups unsalted canned plum tomatoes coarsely chopped
2 cups chicken broth (use low sodium fat free if preferred)
½ cup organic whole milk
¼ cup fresh parsley chopped or 1 tablespoon dried
1 tsp dried thyme
1 tsp SPIKE seasoning
Dash of pepper
1/3 cup flour mixed with enough water until smooth
¾ cup Gorgonzola cheese cut into small cubes
1/3 cup fresh basil coarsely chopped

• Cut the chicken breasts into long strips one inch wide. Set aside. Be sure to wash your hands, the knife and counter with soap and hot water for best sanitation before continuing with the preparations to avoid any bacterial problems.
• Slice the Portobello mushrooms into ½ inch wide pieces.
• Spray a large heavy bottomed pan with vegetable oil and heat to medium hot. Add the sliced mushrooms and minced shallots or onion and stir frequently until both are just limp, about 4 minutes. Remove to a plate and set aside.
• Add the olive oil to the pan, heat about 30 seconds then add the chicken pieces. Stir chicken frequently turning the pieces over to barely cook each side which should take about 3 to 4 minutes. This method helps to keep the chicken pieces tender.
• Add the chopped tomatoes, chicken broth and the milk continuing to stir to prevent sticking.
• Add mushrooms and onion back to the pan. Mixture should begin to gently bubble.
• Add seasonings crushing dried ones between fingers to release their oils then stirring them in to blend.
• Reduce heat to simmer, stir in the flour/water mixture for thickening and cook mixture for about 8 minutes stirring frequently.
• Add the Gorgonzola cheese cubes the last 4 minutes stirring to blend as they melt.
• Add fresh basil.
• Remove from heat and serve or hold for no more than 2 hours before serving.
• If a thinner finish is desired, add additional chicken broth a few tablespoons at a time.
• To serve, garnish each serving with a bit of crumbled gorgonzola cheese and more fresh chopped basil.

Yield – 4 to 6 servings

Recipe courtesy of Cooking Healthier with the Healthy Cook by Helen Taylor Smith.

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Thai Rice Paper Rolls (Serves 4)

TRADITIONAL

Ingredients

2-3 Helen’s Kitchen™ Vegetarian Chicken Flavor Tofu Steaks
2 Tbs shredded or minced pickled ginger and garlic
5 med (mild) red chilies, seeded and thinly shredded
1 cucumber, shredded (use Lebanese if you can find organic)
4 scallions, shredded
1-2 Tbs lime juice
1 Tbs fish sauce or sesame oil
12 med rice paper wrappers

• Sauté ginger, garlic and chilies in peanut sauce for 1-2 minutes.
• Add Helen’s Kitchen™ Chicken Flavor Tofu Steaks, heated or lightly pan fried, cut into thin strips and continue to sauté until crisp.
• When cool, combine mixture with cucumber, onions, lime juice and fish sauce or sesame oil.
• Hand soak rice paper rolls in a warm bowl of water for 30 seconds to soften, then remove and pat dry.
• Place a little of the mixture down the centre of the rice paper, fold the base in and roll the sides.
• Serve rice paper rolls as a starter or light dinner entrée with dipping bowls containing peanut sauce, sweet chili sauce or soy sauce.

Recipe submitted by Jessica Rogers of Organic Bistro, Inc. See our selection of Organic Bistro meals in the frozen section at Marlene’s.

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Stuffed Eggplant

1 large organic eggplant, halved

1 med organic sweet onion, chopped

2 cups ground chicken

3 Tbs organic olive oil

1 14.5 oz can organic tomato sauce

pinch organic oregano, dried

1/4 c organic parsley, fresh

pinch cayenne pepper

pinch fresh, crushed black pepper

handful feta cheese, crumbled

pinch sea salt

Preheat oven to 400 degrees. Cut eggplant in half. Brush each half with olive oil. Poke each eggplant half a few times with a fork. Place eggplant on a baking sheet and roast for 45 minutes-1 hour, or until eggplant center is soft.

Meanwhile, sautÈ onion in 3 Tbs olive oil on medium heat for 5 minutes. Add ground chicken and sautÈ for another 5 minutes. Add tomato sauce and spices, and lower heat to low, simmering until eggplant is done roasting.

Remove eggplant from the oven, and lower heat to 350 degrees. Scoop insides out of the eggplant, leaving about one inch in the shell of the eggplant and add it to chicken mixture.

Stuff the shells of the eggplant with the ground chicken mixture and top with feta cheese. Bake for another 10-15 minutes until cheese turns golden brown. Enjoy!

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Sirloin Steak with Gorgonzola and Sun-dried Tomatoes

2 4-6 ozÝSirloin Steaks, preferably Skagit River Ranch brand
1/2 cup gorgonzola cheese, crumbled
1 cup sun-dried tomatoes, soaked in water for 20 minutes and then dice
2 Tbs organic olive oil
2 Tbs organic balsamic vinegar
1 TbsÝworchester sauce
1 TbsÝgarlic, minced
1 tspÝcrushed, fresh black pepper
1 tspÝ sea salt

Combine olive oil, balsamic vinegar, Worchester sauce, garlic, pepper and salt in a plastic bag. Place steaks in bag. Press all the air out of the bag and seal. Place bag in the refrigerator and marinate for at least one hour or up to one full day.

Heat a skillet over medium heat. Add a touch of olive oil if the pan is not non-stick. Add the steaks, and cook 6-8 minutes per inch of thickness, depending upon how well done you like your steaks cooked, on each side, for a total of 12-16 minutes. Remove pan from heat. Top with chopped sun-dried tomatoes and blue cheese. Cover pan with lid, and let sit until ready to serve.

Recipe submitted by Nutritionist Lizzie Hammitt.

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Easy Yam Stew

A kid and adult favorite!

2 whole organic chicken breasts (no skin), cut into large bite-sized chunks
3 med organic carrots, cut into chunks
2 lg organic yams, peeled and cut into chunks
1 bagÝorganic mixed garden vegetables
1 cup fat free organic chicken broth
optional: 2 cups of water or more chicken broth

Mix all ingredients into a crock-pot and cook 4-5 hours. Serve with whole wheat bread. Serves 4.

Submitted by Suzan Zeiger, Certified Nutritionist.

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Barbeque Pizza
Vegetarian with Vegan option

Great party food in the winter months!

Preheat gas barbeque to medium high and prepare the dough.

1 cup whole wheat flour
1 cup enriched flour
1/2 tsp sea salt
1 Tbs olive oil
1 tsp xylitol or honey
1 package fast rising yeast
1 cup warm water

Mix flour and salt. Mix olive oil and sugar source. Mix yeast and water as directed to the temperature on the yeast package. Add oil mixture and water mixture to flour. Mix well and knead for several minutes. Cover and put in a warm place to rise.

Prepare any and all of the following for toppings, each person putting his/her toppings on their own plates.

Capers
Artichokes
Avocado
Tomato
Sliced red onions
Roasted Peppers
SautÈed garlic mushrooms
Feta cheese
Asiago cheese
Sharp cheddar cheese
Parmesan cheese
Blue cheese
Pesto
Chicken sautÈed in olive oil and garlic
Chicken sautÈed in barbeque sauce
Tofu
Cranberry sauce
Diced or sliced peaches
Diced or sliced apples
Fresh or canned pineapple
Blueberries
Whatever else sounds yummy!

Divide the dough into eight balls. Spread flour on a working surface and spread into 6î-8î rounds with a rolling pin or with fingers. Place on cookie sheet or a plate to transfer later to the grill. Brush the top side of the dough with olive oil. Flip this oiled side down onto the grill. Place four of the pizza rounds on the grill. Cover the grill and cook on one side. This takes only a few minutes. Raise the grill lid and brush the pizzas dough with olive oil. Flip the pizzas. Rub olive oil on the cooked side of the pizza. Put the toppings on the oiled pizzas. Turn the gas to low, lower the cover and cook the pizzas another 5-10 minutes more until the cheese is melted or until the pizza crust is cooked. Before making the remaining 4 pizzas, reheat the grill to medium high. The first batch of pizzas can be kept warm in the oven until all of the pizzas are ready to eat. Bon Appetite!

This recipe submitted by Mary Clement, ND, of Remedies for Recovery in Gig Harbor.

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Lemon Shrimp Linguini

3 TbsÝunsalted butter
2 1/2 TbsÝ organic olive oil
1 1/2 Tbs organic garlic, minced
1 lbÝlarge shrimp
1/4 tsp pepper
3/4 cup organic fresh parsley or 1/2 c dried parsley
1 tsp sea salt
zest 1/2 organic lemon
1/4 cup fresh lemon
1/4 med lemon, sliced thick in rounds
1/8 tspÝred pepper flakes
1/3 cup parmesan cheese

Cook linguini according to package instructions. While pasta is cooking, in large heavy bottom pan, melt butter and olive oil over medium low heat. Add garlic, sautÈ for about 1 minute, being careful not to let mixture burn.

Add shrimp and salt, sautÈ until shrimp just turns pink, about 5 minutes, stirring often. Remove from heat and add parsley, lemon zest, lemon, lemon slices and red pepper flakes. Mix in large bowl with pasta, shrimp mixture and parmesan cheese.

Recipe submitted by Diane Sellers.

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Chicken Chili

Serves 6

1 cup organic olive oil
1 cup minced onion
2 cloves garlic, minced

1 lb cubed chicken breast
1 TbsÝcumin
2 Tbs chili powder or ground cayenne pepper
2 tspÝ sea salt
1 tsp black pepper
2 Tbs cocoa powder
1 Tbs agave nectar
24 oz organic tomato sauce
1 canÝ organic diced tomatoes (12 oz.)
1 can organic kidney beans (8 oz.)
1 canÝ organic black beans (8 oz.)
1 canÝorganic garbanzo beans (8 oz)

Heat olive oil in a large Dutch oven over medium heat. SautÈ onions and garlic about 5 minutes or until onions are clear. Add the cumin, chili powder or cayenne, sea salt, black pepper, and cocoa powder and stir until fragrant, about 2 minutes. Add the agave nectar, tomato sauce, tomatoes and beans and bring to a boil, then reduce to a simmer. Add chicken and simmer for 30 minutes. Enjoy!

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Alsatian Cheese Tart
Vegetarian

1 sheet puff pastry, thawed
1/2 cup low fat fresh ricotta cheese
1/4 cup light sour cream
1/4 tsp salt & freshly ground pepper
2 med sweet onions, thinly sliced
1 Tbs fresh sage, coarsely chopped
1 Tbs olive oil
1/2 cup shredded smoked mozzarella cheese
1 Tbs freshly grated parmesan

Put oven rack in middle position and preheat oven to 400ƒ. Lightly spray a cookie sheet with oil. Spread pastry sheet out to an approximate 12 inch square on baking sheet. Blend ricotta, sour cream salt and pepper in a food processor or blender. Put one tablespoon of oil in a large frying pan. Add onions and sage cook over medium heat until the onions are slightly browned and caramelized. Spread cheese mixture evenly over pastry. Scatter onions on top, sprinkle with smoked mozzarella and then the parmesan. Bake until pastry is golden brown, 20 ñ 25 minutes.

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Roasted Vegetable Pot Pie
Vegetarian/Vegan

Preheat oven to 425ƒ

1 med red garnet yam, peeled and cut into 1 inch pieces
1 medÝsweet potato, peeled and cut into 1 inch pieces
1 medÝyam, peeled and cut into 1 inch pieces
6 medÝjerusalem artichokes, scrubbed well and cut into 1 inch pieces
1 smÝturnip, peeled and cut into 1 inch pieces
1 smÝrutabaga, peeled and cut into 1 inch pieces
2 medÝcarrots, scrubbed and cut into 1 inch pieces
1 lgÝparsnip, peeled and cut into 1 inch pieces
1 medÝonion, coarsely chopped
4 cloves garlic, minced
2 Tbs fresh lemon thyme
2 Tbs olive oil
salt & pepper

Pour olive on large baking sheet. Spread vegetables in single layer, scatter onion, garlic, thyme and salt & pepper over vegetables and mix gently with your hands to cover them with oil and distribute the herbs. Put in preheated oven and bake 35 to 45 minutes, until nicely caramelized.

While the vegetables are roasting prepare the mushroom gravy.

1 lb mushrooms, cleaned and roughly chopped
2 med shallots, finely chopped
2 Tbs non-hydrogenated Earth Balance shortening (or butter)
1 tsp dried thyme
1/4 cup sweet Marsala wine
1/4 cup flour
2 cups vegetable stock

In a sautÈ pan over medium high heat, melt shortening and add mushrooms and shallots. Cook until limp. Add Marsala cook for a few minutes and thyme. In mixing bowl stir together flour and stock, add to pan stirring constantly until thick and creamy. Add salt & pepper to taste. (Note: if you use canned stock do not add salt.)

To assemble pie put vegetables at the bottom of a deep casserole dish and pour the gravy over, then cover with a sheet of purchased puff pastry. Bake in a 350ƒ oven for 45 minutes.

To make a Shepherdís Pie, roast some garlic, boil some potatoes and mash together. Cover the vegetables with the garlic mashed potato mixture and cook as above.

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Moroccan Salmon

1/2 cup organic fresh parsley, chopped
2 tsp organic olive oil
1 tsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp fresh ground pepper
2 cloves garlic minced
4 ñ 6 oz Finest Kind salmon fillets, 1 inch thick
1 med lemon
1 1/2 cup red pepper, thinly sliced
1 1/2 cup green pepper, thinly sliced
2 Tbs water
1 lg plum tomato

Cooking spray

This can be cooked either on the barbeque or in the oven.

In the oven:

Preheat oven to 400 degrees

Combine first 10 ingredients in large bowl. Add salmon, turn to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserve marinade.Ý Place salmon, skin side down, on a 13î x 9î baking dish coated with cooking spray.

Cut lemon in half lengthwise; cut one of the lemon halves crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use. Add lemon slices, red and green pepper slices, 2 T water to marinade, and stir gently to coat.Ý Arrange lemon mixture in an even layer on top of salmon, cover with foil. Bake at 400 degrees for 20 minutes or until fish flakes easily when tested with a fork.

Serve salmon with lemon mixture on top.Ý Makes a beautiful dinner display.

For the BBQ:

Follow directions above but place the fillets directly on the hot BBQ grill.  Some of the juices may spill over but salmon does not stick to the grill because of the natural oil in salmon.  If you want to keep all of the juices, place fish on a piece of foil with edges turn up. Cook for about 15 minutes or until done (when the fish flakes easily with fork).

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Herb Greek Chicken Salad

1 tspÝdried oregano
1/2 tsp garlic powder
3/4 tsp black pepper, divided
1/2 tsp salt, divided
1 lb skinless, boneless chicken breast cut into 1 inch cubes
5 tspÝfresh lemon juice, divided
1 cup plain fat free yogurt
2 tsp tahini
1 tsp garlic, minced
8 cups romaine lettuce, chopped
1 cupÝEnglish cucumber, thinly sliced
1 cup grape tomatoes- halved
6 pitted kalamata olives- halved
1/4 cup crumbles feta cheese.

Combine oregano, garlic powder, ‡ tsp pepper, º tsp salt in bowl. Heat a non-stick skillet over medium high heat. Coat pan with cooking spray. Add chicken and spice mixture, sautÈ until chicken is done. Drizzle with 3 teaspoons lemon juice, stir. Remove from pan.

Combine remaining 2 tsp juice, ‡ tsp salt, yogurt, tahini and garlic in small bowl; stir well. Combine lettuce, cucumber, tomato, and olives. Place 2 ‡ cups of lettuce mixture on each plate, top with chicken mixture and T cheese. Drizzle with yogurt mixture. Serves 4.

As an alternative, you can mix all together in a large bowl and serve!

Recipe submitted by Diane Sellers.

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Pasta Louise

2 TbsÝorganic olive oil
4 whole or half chicken breasts, cut up
3 Tbs tarragon
3 cup vegetables, chopped (carrots, green beans or asparagus
(use frozen if necessary, but fresh is best)
2 Tbs capers
5-8 oz gorgonzola cheese
1/2 cupÝshredded parmesan cheese
5 cloves garlic, crushed

Heat oil in a large skillet. Add vegetables and tarragon and sautÈ for 5 minutes. Add chicken and sautÈ until cooked through. Cook 1 package of linguine noodles following cooking instructions on package. Add pasta to chicken mixture. Add capers, gorgonzola cheese and shredded parmesan cheese, and mix all together until creamy. Add more olive oil if needed. Right before serving, add 5 crushed cloves of garlic.

Serve Greek salad and a nice white wine or Pinot Grigio.

Recipe submitted by Diane Sellers.

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Butternut Squash Lasagna
Vegetarian

Filling:
1 lg onion, chopped
3 lbs butternut squash, peeled, seeded & cut into 1î chunks
3 cloves garlic, minced
4 Tbs olive oil
1 tsp salt & pepper to taste

Mix these ingredients together in a roasting pan and roast in oven at 425 degrees for 35 to 45 minutes.

When done, mix in:
1 Tbs chopped fresh sage
1 cup toasted hazelnuts, coarsely chopped

For sauce:
2 cloves minced garlic
3 Tbs unsalted butter
5 Tbs all-purpose flour
5 cups non-fat milk
1 bay leaf
1/2 tsp salt

Cook garlic in butter in heavy skillet over medium low heat, stirring, for one minute. Whisk in flour to make a roux. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking continuously. Reduce heat to a simmer and cook about 10 minutes, whisking occasionally. Discard bay leaf.

Assembly:
1/2 lb grated smoked cheddar or mozzarella cheese
1 cup grated Parmesan cheese
12 cooked lasagna noodles

Preheat oven to 425ƒ. Oil a 9î x 13î baking pan. Cover with noodles, then filling, then sauce, then cheese. Repeat as many times as you can, ending with cheese. Cover with foil and bake 30 minutes, then remove foil and continue cooking for 10 ñ 15 minutes more. Let stand for 15 minutes before serving. Serves 6.

Submitted by Harmony Hill Retreat Center on Hood Canal.

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1 lg butternut squash (about 2 pounds)
1 Tbs olive oil
1 lg leek (or onion), chopped
1 sm zucchini, chopped
3 cloves garlic, chopped fine
1/2 cup roasted red sweet bell peppers, chopped (not necessary to be roasted)
1/3 cup raw walnuts, chopped (I also use pine nuts in this recipe)
1/3 cup carrots, chopped
1/2 cup mushrooms, cleaned and stems removed, sliced in half
1/4 cup sun dried tomatoes, chopped
1/4 cup parsley, chopped
1/4 cup cooked rice (optional)
1-2 TbsÝ basil, fresh if possible or 1 tsp. dried)
8-9 kalamata olives, cut in half
1-2 Tbs capers (optional)
1/4 cup red or white wine
1/4 tsp coarse kosher salt
fresh ground pepper to taste

Cut the ends off the squash and then cut the squash in half, lengthwise. Scoop out the seeds and then prick the squash all over with a fork (outside, not inside of squash). Drizzle a little olive oil on the cut side of the squash and place cut side down on a jelly roll pan (or large baking dish with low sides) and pour a little water in the bottom of the pan. Roast in a 400 degree oven until tender, about 35-45 minutes.

In the meantime, heat a large skillet to medium high and add the olive oil. When it is hot, add the leeks/onions, and sautÈ for a few minutes, until soft. Add the carrots, zucchini, mushrooms and roasted bell peppers and continue to sautÈ for 4-5 minutes. Add the sun-dried tomatoes, walnuts and garlic and continue to cook 1-2 minutes. Add the kalamata olives, capers (optional) rice and wine and simmer for 3-4 minutes.

When the squash is soft, remove from the oven and let cool. Make a cut down the center on both sides of the ìcut sideî and scoop out the squash in the center, making a groove for the sautÈed vegetables. Cut the squash up that you removed into bite sized chunks and add to the vegetable mixture. Add the parsley, basil, fresh ground pepper and course kosher salt to taste. Stuff this mixture into both halves of the squash and place on the baking sheet. Reduce the oven heat to 350 degrees and bake for about 30 minutes, or until heated through.

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Raw Winter Squash Soup

4 cups squash
4 cups orange juice
1-2 avocados
3 dates
1/2 jalapeno pepper
2 Tbs. Omega NutritionÆ coconut butter
1 Tbs. nama shoyu (raw soy sauce)
3 tsp. curry powder
1/2 tsp. cumin

You many include fresh ginger and garlic in this recipe according to your taste. Place all ingredients in blender, adding water as needed, and blend until creamy. Pour into serving bowls with chopped onion, parsley, tomato and apples. Garnish with parsley or dill.

Recipe submitted by Maya Adjani of Eat, Breathe, DanceÖ Evolve! in Olympia, Washington.

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Flavor Burst Spring Rolls with Raw Peanut Sauce

Spring Rolls:

Ingredients1 apple
1 carrot
1 cucumber
1 pkg. mung bean sprouts
1 avocado
1 bunch collard greens (alternate: romaine leaves)
1/2 handful each basil, cilantro, garlic, ginger

Preparation
Cut apple, carrot, cucumber into thin matchsticks. Finely chop the basil, cilantro, garlic and ginger. Remove stems from collard greens. Place veggies, fruit, sprouts, avocado, herbs & spices in the collard green leaves and fold over or wrap collard greens once. Secure with toothpick (optional)

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Peanut Sauce:

Ingredients

1/2 cup organic, unsalted peanuts
2 tsp. tamariÝ(or wheat-free Nama Shoyu)
1 tsp. fresh ginger
2 tsp. sesame oil
2 tsp. maple syrup or agave nectar
4 Tbs. water
pinch cayenne
pinch turmeric (optional)

Preparation
Blend all ingredients until smooth. Pout out into dipping bowl and serve with veggie wraps or drizzle over vegetables before you wrap them in the collard greens. Enjoy!

Recipe courtesy of Mia Dalene from her Whatís To Eat workshops (www.dalenes.com). For information on upcoming raw food chef trainings, call (425) 891-8483.

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Mincinís Minestrone

Note to meat lovers: This recipe can easily be made in two batches with separate pots by adding sautÈed beef, chicken, or pork to one of the batches in place of or in addition to the beans. Just be sure to keep all pans and utensils separate for those sensitive to the presence of flesh foods. And stay heavy on the veggies, meat or not!

1 lg. or 2 med. onions
2 - 4 Tbs olive oil
4 cups water
4 cups vegetable or chicken stock

2-4 stalks celery, chopped
2-4 carrots, chopped and sliced
1 cup potato
2 cups Swiss chard, kale and spinach, chopped
2 cups mixed vegetables from frozen (optional)
1 cup lima beans or green beans

1 can white beans
2 zucchini, sliced
1/3 cup mashed potato
1 sm. Can tomato paste

Fresh Herbs to taste:
Rosemary, Oregano, Thyme, Sage, Bay leaf, Garlic, Salt, Pepper

SautÈ onions in olive oil for 15 minutes in soup pot. Add vegetables on list from celery to lima beans. Bring to a boil, reduce heat, then add beans, zucchini, mashed potatoes and tomato paste and simmer for a couple of hours. Top with fresh, real Parmesan grated over the top and serve with crusty whole wheat bread or gluten-free crackers.

Recipe provided by nutritionist Karl Mincin,
who can be reached at (360) 336-2616 or
by visiting www.Nutrition-Testing.com.

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VEGAN Stuffed Butternut Squash

This recipe can be made without the rice, instead adding quinoa, or leave out the capers and eggplant, and add asparagus.

1 large butternut squash (about 2 pounds)
1 Tbs. olive oil (SpectrumÆ works well)
1 large leek (or onion), chopped
1 small zucchini, chopped
3 cloves garlic, chopped fine
1/2 cup roasted red sweet bell peppers, chopped (not necessary to be roasted)
1/3 cup raw walnuts, chopped (I also use pine nuts in this recipe)
1/3 cup carrots, chopped
1/2 cup mushrooms, cleaned and stems removed, sliced in half
1/4 cup sun dried tomatoes, chopped
1/4 cup parsley, chopped
1/4 cup cooked rice (optional)
1-2 Tbs. basil, fresh if possible or 1 tsp. dried)
8-9 kalamata olives, cut in half
1-2 Tbs. capers (optional)
1/4 cup red or white wine
1/4-1/2 tsp. course kosher salt
fresh ground pepper to taste

Cut the ends off the squash and then cut the squash in half, lengthwise. Scoop out the seeds and then prick the squash all over with a fork (outside, not inside of squash). Drizzle a little olive oil on the cut side of the squash and place cut side down on a large baking dish with low sides and pour a little water in the bottom of the pan. Roast in a 400 degree oven until tender, about 35-45 minutes.

In the meantime, heat a large skillet to medium high and add the olive oil. When it is hot, add the leeks/onions, and sautÈ for a few minutes, until soft. Add the carrots, zucchini, mushrooms and roasted bell peppers and continue to sautÈ for 4-5 minutes. Add the sundried tomatoes, walnuts and garlic and continue to cook 1-2 minutes. Add the kalamata olives, capers (optional) rice and wine and simmer for 3-4 minutes.

When the squash is soft, remove from the oven and let cool. Make a cut down the center on both sides of the ìcut sideî and scoop out the squash in the center, making a groove for the sautÈed vegetables. Cut the squash up that you removed into bite sized chunks and add to the vegetable mixture. Add the parsley, basil, fresh ground pepper and course kosher salt to taste. Stuff this mixture into both halves of the squash and place on the baking sheet. Reduce the oven heat to 350 degrees and bake for about 30 minutes, or until heated through.

Recipe submitted by Sue OíBrien, author of Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life and The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes.

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