Kale With Cranberries
1 Bunch Fresh Kale                             1/2 cup Dried Sweetened (un-sulphured) Cranberries
1 Tbls. Butter                                        2 large Cloves of Garlic (minced)
1 Tbls. Lemon Juice                             a dash of Herbamare seasoned salt
- In a 3 quart sauce pan on medium to low heat put lemon juice, butter, and garlic. Heat the pan and while the butter is melting add the kale. As the kale begins to wilt add the cranberries. This should only take about 2 minutes. The pan should not go dry and burn. Once the kale is wilted you are finished.
​Makes about 3 servings.
Spinach Salad With Raspberry Vinaigrette Dressing
2 oz. Baby Spinach                                1/2 cup Pinenuts
1 oz. Romaine Lettuce                          1 1/2 Gala apples (cut into wedges)
2 cups White mushrooms                    1/4 cup raw sunflower seeds
1/2 cup Dried Cranberries
Virginia Brand Raspberry Vinaigrette Dressing or Annie's Naturals Raspberry Vinaigrette Dressing
 - Peel and slice apples into wedges and set aside. Break up the romain lettuce and place equal amounts of that with the baby spinach into a large bowl. Then add the white mushrooms, sunflower seeds and pinenuts. Next add the cranberries and apples wedges. Toss salad just enough to lightly cover all the ingredients with the dressing.
​Serves 4.
Vegetarian Chili Dip
3 1/2 cups water1 box Fantastic Foods Vegetarian Chili Mix (dry)
1 cup frozen corn1 cup canned kidney beans (drained)
1 - 16 oz. package of 5 cheese Mexican Mix
1 - 8 oz. bag white tortilla corn chips
 - Drain and rinse kidney beans. Bring water to a boil and add the Fantastic Foods Vegetarian chili mix along with the frozen corn. Simmer on low for 5 minutes. Next stir in the kidney beans and pour the mixture into a 2 quart low casseroll dish and spread evenly. Take the package of 5 cheese Mexican mix and spread on top. Bake in the oven uncovered for 30 - 40 minutes at 350 degrees. Once the cheese is melted and slightly golden brown it is done.
​Serves 4 - 6.
Chinese Green Vegetable Soup
1 Pack Ramen Noodles                          1 head of broccoli
1 1/2 cups soy sauce                              6 cloves of garlic (minced)
1 Medium Onion (diced)                       1 bulb of baby bok choy (broken apart)
1/2 bag of spinach                                  1 bunch of red kale (broken apart)
2 tbls. olive oil                                         3 quarts water
dash red pepper (optional)salt to taste
 - Put the olive oil into a 4 1/2 quart Dutch over and add the garlic and onions. Cook until the onions are clear. Next add soy sauce and water. Bring to a boil and rinse kale, bok choy, broccoli, and spinach. Chop the bok choy, broccoli and kale. Add all of the green vegetables, with the dash of red pepper and cover, simmer until broccoli is soft. Bring another 2 quart pan of water to a boil and place the ramen noodles into the pan and cook according to package directions, salt to taste. Add the noodles just before serving.
Serves 8.
Chickpea Salad Wrap or Dip
2 cans chickpeas (drained)                                       1 small onion (diced)
1/4 cup curly parsley (finely chopped)                 3 Tbls. lemon juice
3 cloves garlic (finely chopped)                              1/4 cup mayonnaise
salt & pepper to taste                                                cucumber (sliced)
tomato (sliced)                                                            romane lettuce
spinach wrap
  - Drain and rinse chickpeas then place in a food processor and pulse until smooth. Remove chickpea paste and place into a medium size bowl. Add the lemon juice, garlic, onion, and curley parsley blend together. Then last add the mayonnaise mix until evenly blended. Spread on a wrap and top with slices of cucumber, tomato and lettuce. The chickpea salad can also be served with crackers as an appetizer.
Serves 4.
Egg Salad
3 Hard boiled Eggs (diced)                               1 Fresh Carrot (shredded)
1 Stalk Celery (diced)                                        1/2 Medium Gala Apple (peeled, diced & cored)
2 to 3 Tbls. Mayonnaise or Yogurt                 Salt & Pepper (to taste)
 - Drain and peel the hard boiled eggs then dice them into a medium size bowl. Next put the remaining ingredients except the mayonnaise or yogurt in with the eggs. Then last add the mayonnaise or yogurt mix until evenly blended. Make it as wet as you like. Spread on a wrap, top with slices of cucumber, tomato and lettuce. For those looking for a low carb version this egg salad can be served on a bed of lettuce.
Serves 4.
Tandoori Veggie Melt
2 Piece of  Tandoori**                                1 cup Chopped Onion
5 - 6 Cloves Garlic minced                         6 - 8 oz. Fresh Spinach
1 Sliced Medium Zucchini                        1 Whole Roasted Red or Yellow Pepper sliced
8 oz. Kraft Italian Cheese Blend (shredded)
 - Sauté onion and garlic until clear add zucchini until you can begin to see the seeds. Then add spinach to mixture steam until wilted. Roast one red or yellow pepper or you can buy them already roasted in the super market. Peel and core hte pepper and cut into slices. Place tandoori on a baking sheet. Pour garlic, onions, zucchini and spinach mixture on top. Place strips of roasted peppers over top of the vegetable mixture. Spread shredded cheese evenly over the top of all the vegetables. Place in the broiler on 375 for 3 - 5 minutes until cheese is melted.
Serves 2.
** Tandoori is a flat bread that comes form India. Sometimes you will find it in the fresh baked bread section of your super market or in the deli department.
Vegetarian Stuffed Peppers
1 medium onion (diced)             5 cloves garlic (minced)
1 cup brown rice                          2 - 12 oz. pks. Morning Star Farms Meal Starter **
6 Medium red peppers               1 large can tomato sauce
1 Tbls. butter                                1 large jar Ragu Traditional Spaghetti Sauce
 - Preheat oven at 375. Cook brown rice according to package instructions and set aside. DO NOT use instant rice. Sauté onions and garlic in the butter until onions are translucent. Next add to the onions and garlic, Morning Star Farms Meal Starter stir mixture until heated. This should take only a few minutes. Turn off the flame and add brown rice, mix well set that aside. Then wash and remove the seeds from the peppers. Now fill all the peppers to the top with the onion, garlic, meal starter and brown rice stuffing mixture and place them into a tall casserole dish. Mix the tomato sauce and the Ragu traditional spaghetti sauce together and pour over the stuffed red peppers. Cover with tin foil or glass lid and bake in a 375 degree for one hour.
Serves 6 for dinner (or cut in half for lunch to serve smaller portions)
 **Morning Star Farms meal starter can be found in the frozen food section of your local supermarket
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