Warm Lentil and Artisan Lettuce Salad with Roasted Beets and Goat Cheese

Minestrone Soup

Home Made Veggie Cream Cheese

Home Made Veggie Cream Cheese

Ingredients:

2 Packages Plain Cream Cheese (8 oz. per pack)

1 Roma Tomato, de-seeded, and finely chopped

1 Carrot peeled and finely diced

¼ cup Yellow Onion finely diced

6 Snow Peas, stems cut, and finely chopped

Salt and Pepper to taste

Preparation:

In a medium-mixing bowl toss together all the prepared veggies until mixed well. Add softened cream cheese. Mix together well and season with salt and pepper to taste. Scoop cream cheese mixture into a food storage container and store in the refrigerator. The cream cheese tastes even better once the flavors meld together a while. Enjoy your homemade delight! Use on bagels for a quick lunch, or as a spread on sandwiches. You could even use as a topping for crackers for a snack! Have fun!

*Recipe courtesy of Laura Muir

Roasted Vegetable with Creamy Polenta

Roasted Vegetables with Creamy Polenta

 Ingredients:

4 cups diced Acorn Squash –peeled and seeded

4 cups cubed Purple Potatoes

2 cups whole Baby Carrots

2# Parsnips peeled and diced

1 medium Onion, sliced

4 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Garlic Powder or fresh Garlic Cloves

3/4 teaspoon freshly Ground Pepper, divided

1  teaspoon Sea Salt

2 1/2 cups Vegetable Broth, or reduced-sodium Chicken Broth

1 cup Water

3/4 cup Cornmeal

1 teaspoon chopped fresh Rosemary, or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan Cheese, preferably Parmigiano-Reggiano

Directions:

1.Preheat oven to 500°F.

2.Toss potato, squash, carrots, parsnips and onion in a large bowl with oil, garlic powder, ½ teaspoon pepper and sea salt. Spread on a rimmed baking sheet. Add a couple sprigs of rosemary. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.

3.Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

*Recipe courtesy of Patricia Fava

Balsamic Couscous and Veggie Salad

Balsamic Couscous and Veggie Salad

Serves 4-6 as a side dish

Ingredients for couscous:

1 Cup uncooked tri colored couscous

2 Cups chicken broth

2 Cloves minced garlic

½ Cup chopped yellow onion

½ cup fresh basil, rough chopped

2 T. Olive Oil

1 Cup snow peas, large chopped

4 Roma tomatoes, large chopped

1 Large carrot peeled. Continue to shave the entire carrot with a peeler.

Ingredients for dressing:

3 T. Balsamic Vinegar

2 T. Olive Oil

1 Teaspoon granulated sugar (or ½ packet Truvia or other sugar substitute)

Preparation:

In a medium saucepan heat 2 tablespoons olive oil. Add garlic and onion and caramelize until lightly browned.  Pour chicken stock, salt, pepper and couscous in pan. Bring to a boil. Once it is to a rolling boil cover pan and remove from heat. Let sit until broth is fully absorbed by couscous. Fluff with a fork.

Meanwhile chop basil, snow peas, tomatoes and peel and shave carrots. Set aside.

In a small bowl mix together 3 tablespoons Balsamic Vinegar and 2 tablespoons Olive Oil. Add sugar, salt and pepper.

In a medium bowl add cooked couscous, and veggies. Add dressing. Toss until coated evenly. Place in refrigerator until slightly cooled. Serve and enjoy!

*Recipe courtesy of Laura Muir