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