Instructions

1. Heat the oil in a nonstick skillet over medium heat
2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
3. Add the carrot, chick peas, buffalo sauce, and bouillon
4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off
   This will take about 5 minutes
5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat. Once the quinoa has cooled mix in the olive oil, sherry vinegar, and greek seasoning.
4. Add this to the bottom of a 1 quart mason jar.
5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
6. Seal the jar and refrigerate until you are ready to eat.
7. Shake to mix up the ingredients.

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat.
4. Once the quinoa has cooled mix in the taco seasoning, salt, and diced tomatoes.
5. Add this mixture to the bottom of 1 quart mason jar.
6. Layer with bell pepper, corn, black beans, and romaine.
7. Seal the jar and refrigerate until you are ready to eat.
8. Shake to mix up the ingredients.

Instructions

1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil.
2. When potatoes are tender, pour potatoes and cooking water into a food processor or use an emersion blender. Pulse till smooth.
3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes.
4. Stir in flour and cook for 1 minute.
5. Add pureed potato mixture and stir till combined and smooth.
6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes.
7. Season. Taste and adjust seasoning.
8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Instructions

1. Mix all of the ingredients together
2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Instructions

1. Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

Instructions

1. Preheat oven to 475°
2. In a large bowl toss quartered potatoes with oil and onion flakes until well combined
3. Spread potatoes out in a single layer on a lightly greased sheet pan
4. Place the potatoes in the oven and roast for about 25-30 minutes, shaking the sheet pan occasionally, until the potatoes are nicely browned and fork tender

Instructions

1. In saucepan, cook onion in melted butter until transparent
2. Blend in spices and broth – bring to a boil
3. Blend in pumpkin and half-and-half
4. Reduce heat & stir occasionally until soup is hot
5. Stir in brandy
6. Season to taste
7. Garnish with croutons

Instructions

1. Brown 1 pound of ground beef in skillet, drain off excess fat
2. Add remainder of the ingredients to the skillet
3. Cover & simmer for 10 minutes
4. Serve on hamburger buns
5. Freeze in single serving size portions for a quick lunch or supper meal
   Variations

Instructions

1. Shuck the corn & set aside
2. Here are several ways to cook the corn:

• Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
• Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
• Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
• Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Instructions

1. Cut off a little less than half of the watermelon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermelon balls
4. Slice the fruits & gently toss in the watermelon basket
5. Refrigerate, and add banana slices just prior to serving

Instructions

1. Put the canned tomatoes in a bowl, dice them or break them up by hand
2. Refill the can with diced fresh tomatoes, & add that to the bowl
3. Meanwhile, toast the pine nuts in a small dry pan on the stove. When cooled, add to the tomatoes
4. Mix salt, chopped garlic & basil and add to the bowl
5. Drizzle with oil & stir. Cover & let sit for a couple of hours before serving.
6. Serve over hot or cold Farfalle pasta