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    22 Recipes

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    A real standout at the pot-luck dessert table amid the brownies and chocolate chip cookies. Very easy to make, but do it the night before to give them time to cool ALL the way. They're better the next day anyway. If you need to leave out the nuts just up the amount of fruit.

    Recipe #500925

    For a tasty alternative over pasta, especially the whole grain kind. Super easy. (The only challenge is getting tahini solids and oil recombined if they've separated so you can measure...or is that just me?) This is from "Kathy Cooks" by Kathy Hoshijo. She used to have a natural cooking show on PBS in the 80s. 1T plus 1tsp miso is not a mistake; the recipe wizard split the amount into two lines like that.

    Recipe #465350

    1 Reviews |  By Wendy0

    Tasted at a picnic, and had to have the recipe. It turned out to be "bunch of this, glop of that," so I came up with the following ballpark measurements that seemed right - but adjust as needed! Once I got asked for the recipe too, I posted it here.

    Recipe #440628

    We like to use rotini or similarly sized pasta.

    Recipe #439816

    A family favorite forever, we put piles of them made with small olives in the freezer raw to bake throughout the holidays, and serve them on a tray with those ruffled toothpicks.

    Recipe #421710

    Nice summery item for the grill. Chicken can sub for the fish if needed, and other stonefruit could sub for the nectarines...but I'd peel the fuzzy ones (peaches, apricots).

    Recipe #421708

    The tomatoes become the "fruit" in this fruit-and-nut cake recipe.

    Recipe #391780

    This terrific combination of flavors I found in STYLE magazine, November 2008. It was recommended as a light lunch with a side salad, but I made it for Thanksgiving as an appetizer and it was a hit! Looks a lot harder to make than it was (I don't make difficult dishes).

    Recipe #340876

    This vegetarian "meatloaf" is a bit of a pain compared to my usual efforts, but it's delicious warm or cold, esp. in a pita with lettuce and the Nut Butter sauce. This came from "Kathy Cooks...Naturally," a long-ago cooking show.

    Recipe #339498

    Use tiny baby squash, about 4" long. When the summer squash is going crazy, picking them while they're tiny helps to keep them under control, anyway. They're unusual and fancy enough for company.

    Recipe #339311

    Quick and delicious. Serve with wide pasta or egg noodles.

    Recipe #339132

    1 Reviews |  By Wendy0

    This is an easy and delish way to use summer squash.

    Recipe #339041

    A yummy vegetarian chili that works great in a slow cooker. Start it in the morning and it can be ready by lunch. Use your choice of beans--I use a can each of black beans and red kidney beans. Nice over rice.

    Recipe #338829

    1 Reviews |  By Wendy0

    This is a favorite of my kids who love meat but prefer their tacos this way. Be sure to allow time for the frozen block of tofu to thaw. Freezing and thawing it turns it into a completely different texture. We serve with corn or flour tortillas, refried beans, cheese, lettuce, and plain yogurt pretending to be sour cream. It's not too hot for the kiddos, and Dad jazzes his up with hot sauce...but then he has an asbestos tongue.

    Recipe #338824

    Love this to coat chicken or catfish before cooking whatever way--frying, micro, baking....

    Recipe #338823

    1 Reviews |  By Wendy0

    I don't care for using spaghetti squash like it's spaghetti pasta, but this way makes an awesome side dish. I use other cheeses sometimes. When you're done with the squash, you can roast the seeds for a yummy snack, too!

    Recipe #338819

    I usually use red potatoes. This is a recipe everyone requests for potlucks.

    Recipe #338796

    7 Reviews |  By Wendy0

    I make this a lot in the summer to freeze when the zucchini harvest is rolling in. It takes about a 12 oz squash to get the 2 cups. This is a 2-loaf recipe.

    Recipe #338794

    I serve this over wide noodles (e.g., linguini).

    Recipe #338739

    2 Reviews |  By Wendy0

    I never cook the noodles for lasagna any more. I often substitute firm tofu for the ricotta, too. If I have fresh spinach I stir it in as is, but frozen works fine too.

    Recipe #338719

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