Chili-Lime Barley and Vegetable Salad

1 ½ cup dried barley
¾ tsp salt
4 tsp olive oil
1 red bell pepper, chopped
1 red onion, diced
3 garlic cloves, minced
1 ½ c corn
2 tsp chili powder
¼ cup lime juice (lemon will work fine too)
½ tsp black pepper
1 cup crumbled feta cheese

Cook barley according to packaged directions, using ¼ teaspoon of salt in water. Drain well.
In a large skillet, heat 2 tsp oil over medium heat. Add pepper, onion and garlic. Cook until the pepper is crisp tender, about 5 minutes. Add corn and chili powder. Increase heat to medium high and cook until corn is piping hot, about 5 minutes.
In a large bowl, mix together remaining salt, lime juice and black pepper. Add barley, sautéed vegetables, and remaining 2 tsp oil and toss to combine. Add cheese and toss gently. Serve at room temp or slightly chilled.

Tuscan Squash and Beans over Rice

3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
3 large tomatoes, diced (or one can of diced tomoatoes)
3 cups zucchini, chopped
½ t dried oregano
½ t thyme
3 cloves garlic, minced
Salt and pepper to taste
1 can cannellini beans, drained
1 cup brown rice, cooked

In a sauce pan, heat oil. Add onions and pepper and saute until tender. Mix in tomatoes and zucchini and seasonings. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir beans into veggie mixture; cook about 5 minutes more to warm everything through. Serve over rice.

Zesty Rice

1 tablespoon canola oil
1 tablespoon chopped garlic
1 1/2 cups long-grain white rice (or brown rice)
2 1/4 cups water
1 tablespoon chili seasoning
Salt and freshly ground black pepper
1/2 medium red onion, diced
1 yellow pepper, diced
1 (14.5-ounce) can red beans, drained and rinsed
1 tablespoon white vinegar
1 tablespoon freshly chopped cilantro leaves

Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer as directed on packaging.

In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well.

Grilled Vegetable Salad

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/2 cup crumbled feta cheese

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.

In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes. Divide the salad between 4 plates and sprinkle with the feta.

**Note-This salad is particularly tasty with pita-either chips or put into the bread and served as a light lunch.

3 Bean Vegetarian Chili

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 (28-ounce) can crushed tomatoes
2 cups water (or broth)
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles (or a 4oz can of diced chilis)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Chick Pea Salad

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Combine all ingredients in a large mixing bowl and toss to combine. Let sit about an hour to let flavors meld.

**Note-if you have leftovers of this, combine it with some cumin, a bit of flour if it's too dry and about 1/2 teaspoon baking soda per cup of leftovers. Pulse everything in food processor, form into balls, and bake 15-20 minutes at 400 for easy, quick baked falafel!

Spinach, Veggie and Cheese Strata

1 tablespoon butter or margarine
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips (or any color besides green pepper)
1 cup sliced leeks
2 cups shredded sharp cheddar cheese
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)**
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat. In baking dish, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.

Oven at 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

**Note-In my family we save the bread ends in the freezer to use later for french toast. They also make a great substitution for the french bread loaf in this recipe.
**Note-You may also add several cups of chopped ham to the spinach mixture for a yummy addition.

Easy Cheesy Bean Tostadas

Premade Tostadas shells
1 teaspoon chili powder, divided
1 can (15 oz.) black beans, drained, rinsed
1 onion, diced
1 pepper, chopped
1/2 cup Salsa
3/4 cup shredded cheese
1/2 cup shredded romaine lettuce
1 large tomato, chopped
1/4 cup sour cream

Saute onions and peppers in a skillet until softened, about 5-7 minutes. As they cook, sprinkled with chili powder and salt and pepper to taste. Add beans and salsa; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the cheese.
Spread mixture evenly on tostados; top with remaining cheese, lettuce, tomatoes and sour cream.

Sweet and Sour Veggies

1 medium onion, sliced
4 medium carrot, peeled, sliced
2 medium celery stalk, sliced
1/3 cup firmly packed brown sugar
1/3 cup French dressing
1/4 cup soy sauce
1 tsp. grated ginger root
1/2-1 cup water**
1 can (20 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
2 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked rice

Place onions, carrots and celery in slow cooker. Add combined brown sugar, dressing, soy sauce, ginger and water. Cover with lid. Cook on low for 7 to 8 hours (or on high for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to high. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

**Note-add the additional water to the consistency you like. I like a more saucy dish so I use the full cup of water. If you like thicker sauce, use less water. You can always add more water or more cornstarch to adjust the thickness of the sauce.

Mexican Casserole with Cornbread Topping

1 cup onion, chopped
1 green pepper, chopped
3 tablespoons dry taco seasoning mix**
1 (15-ounce) can chopped tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
4 ounces Monterrey Jack cheese, shredded
1 package of cornbread mix, prepared as directed on box.

Saute pepper and onion in a large skillet over medium heat until crisp tender, about 5 minutes. Open can of tomatoes and discard 2 tablespoons of the liquid. Add taco seasoning mix (and salt if using), tomatoes with remaining liquid, and beans. Mix lightly. Let simmer about 5 minutes. If too watery, mix 1 tablespoon of corn starch with one tablespoon of water. Add to mixture and let bubble 1-2 minutes to thicken. Spoon mixture into 9x12-inch baking dish. Sprinkle with cheese. Pour prepared cornbread mix over the top. Spread to cover. Bake at 375ºF for 18-25 minutes or until cornbread is done.
Serves 4 to 6.

**Note-if using homemade taco seasoning, add about 1/2 teaspoon of salt along with the seasoning.
**Note-this can be made ahead and frozen, except for the cornbread mixture. Thaw completely in the fridge overnight and then cook as directed.

New Baby Spaghettie Casserole

8oz spaghetti, cooked to al dente or just under
1/2 cup each onions, bell pepper, carrots and celery, all in small dice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes, undrained
1 can creamed soup
1 can Cheddar Cheese Soup
Approximately 1 cup shredded cheddar cheese

Oven at 350. Cook spaghetti according to package directions, taking care not to cook past al dente. Saute onions, pepper, carrots and celery about 5 minutes. As they are sauteing sprinkle with chili powder and salt and pepper. Add tomatoes and saute about 5 minutes more to fully soften vegetables. Mix together the two cans of soup and add to the veggie mixture. When pasta is done, add to the vegetables, stirring to combine. Transfer to a casserole dish and bake, covered, about 30 minutes. Take out and sprinkle with cheese. Bake, uncovered, about 5 minutes more, until cheese is melted.

**Note-this was a dish someone from our church made for us when we had our second child. We had a lot of it, but it was one of our favorite dishes we received. It is a dish we will always associate with the birth of our baby. I have altered it a bit to suit my tastes and cooking style more. Enjoy!
**Note-you could also double this recipe and freeze half of it. In that case, take extra care not to over cook the noodles as they might get a bit more mushy in the freezer. If you are making double, do not use 2 cans of cheddar cheese soup, instead just use 2 additional cans of a creamed soup of your choice.

Garden Fresh Pasta Salad

1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing (or dressing of your choice)
1/2 cup Parmesan Cheese

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain. Place in large bowl. Stir in peppers and tomatoes. Add dressing; toss to coat. Refrigerate at least 1 hour before serving. Sprinkle pasta salad with cheese right before serving.

**Note-Do I have to tell you this is a perfect dish to use up some of your vegetables from the garden? Use whatever veggies you have on hand that you think mix well!

Pepper steak with rice

1 lb round steak, cut 1/2 inch thick
1 tablespoon paprika
2 tablespoons butter
1 teaspoon minced garlic
1 1/2 cup beef broth
2 green peppers, cut into strips
2 tablespoons corn starch
2 large tomatoes, cut into eighths
1/4 cup, each, soy sauce and water
Cooked rice

Cut meat into 1/4 inch slices. Sprinkle meat with paprika. Let sit while you prepare the other ingredients. Brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in green peppers. Cover and cook 5 more minutes. Blend cornstarch, water, and soy sauce together. Stir into meat mixture. Cook, stirring, until thickened, about 2 minutes. Add tomatoes and stir gently. Serve over rice.

**Note-this dish tastes just like Chinese takeout!

Easy Spanish Rice

1 1/2 cups rice (preferably brown)
2 1/2 cups chicken broth
1 cup tomato sauce
3 cloves garlic, chopped
1 green pepper, chopped
1/4 onion, chopped
2 tablespoons oil
1 tablespoon chili
1 4oz can of diced green chilis (optional)

In a medium sauce pan, heat oil. Add garlic, onions and peppers. Saute until softened. Add rice and chili powder. Stir and saute for 5 minutes, until rice browns a little. Add broth, tomato sauce and chilis, if using. Bring to a boil, cover and simmer according to packaged directions.

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Oven at 450 degrees. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

**Note-feel free to use all Mozzarella if you don't have Fontina
**Note-this makes a great potluck dish or a dish to give to a friend who is sick or just had a baby. It's also a perfect, quick weeknight meal when you don't know what to make. Chances are you have all ingredients on hand and all you really have to do is chop everything up.

Creamy Pasta Primavera

3 cups Penne pasta, uncooked
2 tablespoons light Italian Dressing
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/4 cup grated Parmesan cheese


Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5-7 min. or until veggies have softened stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well. Drain pasta; return to pot. Add vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

**Note-may substitute any veggies you have leftover and need to use up.

Moroccan Cous Cous

1 cup uncooked couscous
water
1 tablespoon olive oil
2 cloves garlic, minced
1 can chickpeas
2 cups vegetables (good for this recipe would be peppers, zucchini, or carrots but use whatever you have on hand), chopped to match in size the chickpeas
1 cup jarred or homemade salsa
1/4 cup water
2 tablespoons golden raisins (or whatever dried fruit you have on hand)
1 tablespoon brown sugar (or whatever natural sweetener you have on hand)
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Cooked couscous in water according to packaged directions. Cover to keep warm and set aside. Meanwhile, in a skillet, saute your veggies in the oil until softened, about 5 minutes. The last one minute, add garlic, being careful not to burn it. Add the remaining ingredients to the skillet, stirring to combine. Let simmer/warm for 10-20 minutes, letting the flavors blend.

**Note-this is a recipe I altered to fit what I had in my cupboard at the time. It is very versatile and perfect for using up little bits of left over things. Don't have brown sugar? Use honey! Don't have raisins, use dried apricots! There is a lot of play in this recipe, which is great when you clean out your cupboard and realize you have 2 bags of dried cranberries and don't know what to do with them.

Tex-Mex Bean and Potatoes

1 can beans (Red Kidney, Pinto, or black bean are preferred)
1 tablespoon oil
1 pepper, chopped
1 onion, chopped
2 tablespoons taco seasoning
1/2 cup water
4 cup cubed potatoes
1 (10oz) package of frozen corn (about 2 cups)
2 cup shredded cheese

Oven at 350. Bring chopped potatoes and enough water to cover them to a boil in a shallow saute pan. Boil potatoes for about 10 minutes, until fork tender. Drain and set aside. Cook onion and pepper in oil for about 5 minutes, until soft. Add taco seasoning and cook 1-2 minutes more. Add water, corn, potatoes, and beans and mix to combine. Put into a greased baking dish and bake, covered, for 20 minutes. Uncover and sprinkle with cheese. Bake, uncovered, 15 minutes more.

Pizza Soup

1 pound (Mild) Italian sausage
1 cup celery
1 pound chopped zucchini
1 large onion chopped
1 chopped green pepper
3 cloves garlic, minced
1 quart canned tomatoes
2 cups chicken, beef or vegetable stock
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon basil
¼ teaspoon Italian seasonings

Brown sausage until gray. Add to it the veggies and cook about 5 minutes, until soft. Add in spices and cook an additional 2-3 minutes. Add the tomatoes (with their juice) and the stock and simmer about one hour. Serve with a sprinkle of Parmesan Cheese and either French or Italian bread.

Open-Face Garden Sandwiches

1 small zucchini, sliced
1 small yellow squash, sliced
1 medium onion, sliced
1/2 red pepper, cut into strips
4 pitas
4 teaspoons Italian salad dressing
3/4 cup shredded Swiss cheese

Oven at 450. Place veggies on a greased baking sheet, coat with cooking spray, season with salt and pepper. Roast 10 minutes, or until tender. Arrange vegetables evenly over pitas. Drizzle with dressing and top with cheese. Place pitas on the baking sheet and broil about 3 minutes, until cheese melts.