Directions

Preheat oven to 400 degrees. Rinse asparagus, break off tough ends and discard. Assemble asparagus in a single layer in a baking dish or foil-covered roasting pan. Drizzle with olive oil and roll spears until evenly coated. Sprinkle with garlic, salt and pepper, rolling again until evenly coated.

Place in oven and cook 15 minutes or until lightly browned and tender when pierced with fork. Remove from oven and drizzle with balsamic vinegar.

Directions

Break broccoli into large florets. Steam just until tender, approximately 8 minutes. In another pan, warm the oil over medium-high heat, add broccoli and stir-fry for 3 minutes. Stir in sesame and sunflower seeds tossing, tossing to coat broccoli.

Directions

Bring wild rice and stock to a boil. Lower heat to a simmer, cover and cook for 50 minutes. Stir in chopped walnuts and black beans.

Directions

Steam green beans until tender-crisp, about 5-7 minutes. Remove from heat. Whisk dill, shallots, oil, lemon juice, salt and pepper in a large bowl. Add green beans and toss to coat.

Directions

Cook spinach according to package instructions. Drain well. Transfer to sauce pan, stir in tomatoes and heat on low until heated through. Stirring occasionally. Top with freshly grated Parmesan cheese.

Directions

Place cauliflower florets and garlic in steamer basket over boiling water, cover and steam until tender, 12-15 minutes. Another option: place florets and garlic in microwave-safe bowl with ¼ cup water, cover and microwave on High for 3-5 minutes.

Place cauliflower and garlic in food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper. Pulse several times, then process until smooth and creamy. Transfer to serving bowl and drizzle with remaining 2 teaspoons oil. Garnish with chives, if desired.

Directions

Cook pilaf according to package instructions. In small skillet, dry toast the pine nuts or sunflower seeds over medium high heat, stirring occasionally until golden brown and aromatic (alternatively, place on baking tray and toast in toaster oven).

In small mixing bowl, whisk together garlic, olive oil, vinegar, lemon zest, chili flakes, salt, basil and pepper and set aside. In a large mixing bowl, combine cooked Kashi, pine nuts, bell peppers and sauce mixture. Mix well.

Directions

Preheat the oven to 425 degrees. Wash and dry the potato, then wrap it in a moist paper towel. Microwave for 5-6 minutes, or until fork tender. While the potato cooks in the microwave, heat olive oil in a skillet over medium high heat. Add the beans, onion, corn, hot sauce, and pepper to taste. Cook for 5 minutes, or until the onions are soft. Transfer to a bowl.

Slice the potato in half lengthwise. Use a spoon to scoop out some of the flesh and transfer it to the bowl with the beans. Place the potato halves on a baking sheet. Scoop the bean filling back into the potato and top with cheese. Bake for 10 minutes, or until the cheese is melted. Optional: Top with cottage cheese.

Directions

Preheat oven to 375. Mash up avocado (best if avocado is really ripe), add salt and stir together.

Slice potatoes into wedges the size of steak fries or French fries that you would get at a nice restaurant.Put the avocado-salt mix in a plastic bag with the potato wedges and move the wedges around to coat them with avocado. Bake for one hour.

Source: Peace Love and Snacks by Stan Starsky

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Directions

Heat oil in a medium skillet over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Add quinoa and broth to the skillet. Stir. Add cumin and cayenne pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in corn and continue to simmer about 5 minutes. Mix in the black beans and cilantro. Let simmer additional 10 minutes.

Source: Dr. Food Approved by: Lorraine Huntley, M.Ed. RD LD CPT