SPINACH SALAD W/ BOWTIE PASTA

INGREDIENTS

1 bunch/bag fresh spinach

8 oz shelled edamame

1/2 red onion, chopped

3 tbsp shredded fresh basil

1 lb bow tie pasta, cooked

1/2 cup shaved parmesan

1 avocado, sliced

basalmic vinegar - to taste (I use about 2 tbsp)

extra virgin olive oil - to taste (I use about 1.5 tbsp)

Combine ingredients in a bowl and serve immediately.  Leftovers may be refrigerated.  As an entree, serves 4.

Recipe by Raven Albertson

Peach Fruit Crisp

Yield:  1 9" x 13" pan

Filling

7 1/2 cups sliced peaches

3 Tbsp sugar

3 Tbsp whole wheat flour

3 Tbsp orange juice

Topping

1 1/2 cups rolled oats

3/4 cup chopped nuts (optional)

1/3 cup whole wheat flour

3/4 tsp cinnamon

1/2 cup brown sugar

5 Tbsp canola oil

Preheat oven to 400 degrees F.  Lightly oil a 9x13 pan.  Combine filling ingredients in large bowl and pour into pan.  In same bowl, combine topping ingredients.  Pour over fruit. Bake 20-25 minutes or until bubbling and golden brown.

Recipe from livewellutah.org

Simple Vegetable Lo Mein

1 medium onion, halved from pole to pole, each half cut into eight wedges 
4 ounces shredded cabbage (about 1⁄4 of a whole cabbage)
4 ounces sliced mushrooms
11⁄2 teaspoons garlic
11⁄2 teaspoons minced fresh ginger
2 tablespoons vegetable oil
4 heaping cups of leftover cooked spaghetti or other straight noodle (about 8-oz. uncooked).  Use whole grain if you can!

Lo Mein Flavoring Sauce:
1⁄4 cup chicken broth
1⁄4 cup soy sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil Generous dash of hot red pepper flakes 1 teaspoon sugar
*cashews added would be good

Preheat a large skillet on low while preparing vegetables, garlic and ginger. Make the flavoring sauce and set aside.
Turn heat up to a medium high to high for about 3 minutes before ready to cook. Turn on exhaust fan.
Place 1 tablespoon of the oil in the skillet and add onion wedges. Stir-fry until the onion starts to slightly brown, but still crisp, about 1 minute or so.
Add the sliced mushrooms, sir fry until slightly browned but still crisp, about 1 minute. Add the cabbage next, stir-fry another minute or so or until just slightly cooked. Stir in the garlic and ginger and stir constantly for another minute.
Remove vegetables to a plate and set aside.
Pour remaining 1 tablespoon of oil into the hot skillet. Add the noodles; stir fry until heated through, about 2 minutes. Add the vegetables back into the skillet, along with the flavoring sauce; stir fry to combine and heat through. Serve immediately.
Makes 4 servings

Adapted from How to Cook Without a Book by Pam Anderson 

FRESH PLUM SHERBET

16 oz frozen chopped Plums

1/2 cup sugar
1/2 to 3/4 cup buttermilk
1 Tbsp lemon juice
1/8 tsp cinnamon
1/8 tsp vanilla

Combine plums, cinnamon, vanilla and sugar in food processor and pulse until finely chopped.  Mix buttermilk and 1/2 cup lemon juice together and slowly add to plums.  Process until smooth and creamy, scraping sides of owl and adding more buttermilk as necessary  Serve immediately.  Leftovers may be stored in freezer.