Ingredients:
8 cups mesclun salad greens

1 cup diced butternut squash

2 ounces goat cheese

1/4 cup golden raisins

1 cup black beans (canned, rinse before adding)

1 cup chickpeas (canned, rinse before adding)

1/4 cup shelled pumpkin seeds

1/4 cup red onion, sliced

1/4 cup apple cider vinegar

1/2 teaspoon salt

1/3 cup olive oil

1/4 teaspoon black pepper (freshly cracked)

1 tablespoon Dijon mustard
Dire...

Ingredients:
1 (16-ounce) can pumpkin purée

1 (3-ounce) package vanilla or lemon pudding

1 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

dash ground nutmeg
Directions:
Combine all ingredients together and chill.

Add bananas, nuts, or coconut flakes if desired.
Yield:
4 servings (1 cup each)
Nutrition Tip
Pumpkins are a fantastic source of beta-carotene and the less...

Ingredients:
3 1/2 pounds butternut squash, peeled and cut into 1-inch chunks

2 ounces orange juice

1 ounces water

2 ounces honey

dash of allspice powder
Directions:
Bake squash in a 300 F oven for 30 minutes or until just slightly tender.

In a bowl, mix the orange juice, water, honey, and allspice and whisk together.

Brush the orange juice mixture over the squash, and continue baking for another 15 minutes.
Yield:
12 servin...

Ingredients:
2 cups low-sodium vegetable broth

1 cup quick cook pearl barley

1 15-ounce can kidney beans, drained and rinsed

1 large red bell pepper, diced

3/4 cup diced zucchini

1/2 cup slivered almonds

1/3 cup diced scallions

2 tablespoons extra-virgin olive oil

1 tablespoons balsamic vinegar

salt and pepper to taste
Directions:
Bring vegetable broth to a boil in a medium pot.

Stir in barley.

Cover...

Ingredients:
6 fresh artichokes

2 lemons halved, plus 1/3 cup freshly-squeezed lemon juice

3 tablespoons freshly chopped flat leaf parsley

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup extra-virgin olive oil
Directions:
Bring a large pot of water to a boil. Pre-heat the oven to 425 F.

Trim the stems from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top i...

Ingredients:
1 tablespoon olive oil

1 yellow onion, chopped

2 garlic cloves, minced

2 tablespoon whole wheat flour

1 and 1/2 tablespoon chili powder

1 15-ounce can diced tomatoes, unsalted

1 6-ounce can tomato paste, unsalted

1 15-ounce can black beans, low sodium

1 15-ounce can kidney beans, low sodium

1 15-ounce can chickpeas, low sodium

1 cup frozen corn

1 cup frozen broccoli

2 cups vegetable broth, lo...

Ingredients:
Mousse

1/4 tablespoon cinnamon, ground

1/2 teaspoon ginger, ground

1/4 teaspoon nutmeg, ground

6-ounce low-fat cream cheese

1/2-pound liquid egg whites (~2 cups)

1 and 1/2 teaspoons cream of tartar

1/4 cup sugar

1/2 12-ounce can pumpkin, unsalted

1/8 cup lemon juice
Crumble
1/2-quart old fashioned rolled oats

1/4 cup reduced-fat margarine

1/8 cup brown sugar, packed

1 cup dry roas...

Ingredients:
6 ears of corn, shucked

1/2 cup of red onion, diced small (1 small onion)

3 tablespoons cider vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves
Directions:
Roast the corn for 10 to 15 minutes in a 400 F oven

When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl w...

Ingredients:
12 ounces package frozen, puréed, cooked squash, thawed

1 1/2 teaspoons freshly grated ginger

1 tablespoon soy sauce

2 teaspoons honey
Directions:
Combine ingredients in a medium mixing bowl and mix well.
Yield:
2 servings
Nutrition Tip
Many people love the fresh, delicious flavors of squash during the fall and winter months. However, there may come a time when you are tired of eating the same whipped squash or baked squas...

Ingredients:
1 dozen local eggs

1/4 cup unsweetened almond milk

1 cup chopped spinach

1 cup quartered cherry tomatoes

1/2 cup diced red onion

1 teaspoon pepper

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon fresh basil

6 slices of Ezekiel bread, whole grain 4:9

1 diced avocado (for serving)

1/2 cup feta cheese (for serving)

Pico de gallo (for serving):

3/4 cup diced tomato

1/3 c...

Ingredients:
1 (4 to 4 1/2 pound) piece watermelon, preferably seedless

3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes

1 medium sweet onion, such as Vidalia, sliced

4 tablespoons chopped fresh mint

1 cup (4 ounces) crumbled feta
Directions:
Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed.

Transfer to serving bowl. Cover and refrigerate ...

Ingredients:
1 small 6” whole wheat tortilla

1 tablespoon hummus

1/2 avocado

2 slices roasted peeled eggplant

1 tablespoon olive oil
Directions:
Peel eggplant completely with a knife or vegetable peeler. Cut the eggplant into slices (of preferred size and shape).

In a large bowl, add 1/2 cup warm water.

Add 4 to 6 cups of cool water after a few minutes.

Put the eggplant slices into the water and let them sit, submerged for 30 min...