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    15 Recipes

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    Super side dish. Kids will eat their veg! - you will need a "grill wok" Available at Home Stores (I have two for large groups) The ingredients are flexible - Use any vegetables that you would normally grill - zucchini, eggplant, onions, peppers, mushrooms, asparagus, green beans. Cut the pieces fairly large - 3/4" or so.

    Recipe #383377

    Spicy & hearty, this salad is a crowd pleaser. It can be made several hours ahead of time making it a practical picnic or pot luck salad. Enjoy!

    Recipe #319395

    A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

    Recipe #368140

    So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too.

    Recipe #395169

    This is really good - no leftovers, even carnivorous children went back for seconds. The marinade provides subtle heat while the teriyaki glaze is sweet & smoky. Serve with Asian Grilled Vegetables (search for the recipe) and steamed rice or udon noodles. I use Sriracha Sauce for the marinade - green top, rooster on the bottle - stuff is the best and HOT! I use Kikkoman "Takumi Collection Spicy Miso " Teriyaki sauce to baste. Really good....

    Recipe #383380

    This recipe was developed by Hannah a 10-year-old budding chef! A smooth and creamy garlicy cheese sauce for brocolli. Can also be used on almost anything savory! Almost any combination of chees on hand can be used. Kid-friendly and super yummy!!

    Recipe #333323

    Super tasty, high in protien & fiber and super lowfat. The kids will clean their plates! I'm posting the "almost no-fat" version of this dish. You may substitute 2 real eggs for the egg substitute, use "lean"rather than "super lean" turkey and add a little olive oil for flavor if you want, it will still be very low in fat. This recipe sometimes has a bit of trouble binding - if someone has any ideas to help this to bind better let me know - thanks and enjoy!

    Recipe #334145

    My version of the Jamaican lemonade served at "Fish, Wings & Tings" in Washington, DC. The ginger adds heat so adjust more or less to your taste.

    Recipe #315908

    This was developed by my 10-year-old. Really yummy and healthy!

    Recipe #316142

    A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

    Recipe #361281

    A super easy basic and really yummy salad. Great for summer picnics & BBQ. Great side dish for Italian, Greek, Lebanese.... Vary the beans... add cheese... other veg, peppers.

    Recipe #378228

    A very healthy and tasty alternative to PB&J. Very fresh and crisp - I've been eating peanut butter with savory ingredients all my life and this is one of my favorites. Enjoy as a simple sandwich or slice thin for pin wheels.

    Recipe #328575

    Adapted from a recipe by Andrew Carmellini. This is a festive salad that can be also be served over pasta. I simplified the recipe and changed some of the ingredients to make a milder tasting salad. The beets can be roasted and refrigerated for up to 3 days prior to serving. Use gloves during beet preparation to avoid staining your hands. Great for gatherings, The salad components can be prepared up to 3 hours in advance and combined before serving, and the salad keeps well at the table for buffet.

    Recipe #361351

    The 2 hour cooking time is largely unattended - This is savory and a little bit sweet, spicy, warming, thick & creamy. A perfect autumn soup to sip by the firepit after a long day of raking. My kids love this soup and ask for it - It's a great way to sneak veggies in to their diet too! This is a three step recipe and I've kept the salt minimal as stocks are often salty - Please salt and pepper to taste! Also my OXO peeler is amazing on butternut squash!

    Recipe #393494

    This is so easy and such a hit with kids! Compliments vegetables, chicken and tofu. I prefer to make this with crunchy peanut butter and whole wheat spaghetti. If you prefer more heat add more grated ginger or hot red pepper flakes to taste. I sometimes make an asian sauce on the side using the vinegar, soy sauce, sesame oil, ginger and garlic. Also powdered spices can be substituted. For very small children this can be made with simply peanut butter and water - they'll love it!

    Recipe #316128

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