Mexican Veggie Rice by Mary Joseph

Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes by Chef Chuck

A healthy pasta dish.

Spaghetti Squash with Fresh Mushroom Sauce by Salad Foodie

A great recipe for week nights because it uses purchased prepared spaghetti sauce - yet this dish tastes anything but blah. Be sure not to overcook the squash because part of the uniqueness is the crunchy texture of the "noodles". Of course you can substitute your own spaghetti sauce recipe using your garden fresh tomatoes and basil…

Tofu, Mushroom and Red Wine Saute by Rich H

This dish is a little reminiscent of the classic French coq au vin. However, this vegetarian version will be sure to please even the most discriminating palate. Delicious!

Mushroom Agnolotti with Pumpkin Sauce and Garlicky Spinach by Colleen Mcconnell

I’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also added a little bit of freshly grated parmesan cheese, and simply seasoned it with a touch of fresh sage, white pepper,…

Shrimp Creole by Frank Speyerer

"Vergetarian" Diane by Rich H

Our friend Diane has coined the term "vergetarian" in describing herself as someone on the verge of becoming a vegetarian. We thought it clever enough that we decided to name this dish after her...well, the "vergetarian" part anyway.

Apple Fried Rice with Egg Roll by Rich H

This is a slightly different take on fried rice. It has a mild sweetness that compliments the spicy flavor of the sauce. We chose to accompany this dish with some veggie egg rolls and a peppery dip.

BROWN RICE MEATBALLS by Lillie Ann Passwaiter

COOK THE RICE AHEAD OF TIME IN RICE COOKER AND DIVIDE BY THE CUP STORING IN GLASS JARS IN THE FREEZER. WHEN READY TO USE THAW IN HOT WATER. PREP. TIME 1/2 HOUR

Mighty Migas by Mellie Duffy

This is a tweaked version of Rachael Ray's recipe. I omitted the meat, substituted canned tomatoes & chiles instead of fresh, & plain fat-free yogurt for sour cream

MUSHROOM SAUCE OR GRAVY by Lillie Ann Passwaiter

1/2 POUND (8 OUNCES) ORGANIC MUSHROOMS, SMALL ORGANIC SWEET ONION, STALK ORGANIC CELERY OR 1/2 LARGE ORGANIC GREEN PEPPER, AND PESTO CUBES MAKES A GREAT ADDITION TO DINNER.