1 454g package of macaroni
1 C chopped carrots
2 C chopped squash (I use this frozen kind)
2-3 C chopped cauliflower (I use this frozen kind)
1/2 C water
2 C milk
2 C shredded old cheddar cheese
1 tsp dry onion flakes
1/2 tsp salt
1/8 tsp pepper
1 Tblsp prepared mustard
2 Tblsp +/- parmesan cheese

Prepare macaroni al dente and set aside.

Place vegetables and water in a pot over medium heat. Cover and cook until vegetables are tender. Remove from heat. Do not drain. Add milk. Puree using an immersion blender. (Alternatively, add to a blender and process until smooth). Stir in cheese and seasoning until cheese is melted.

Add macaroni to sauce and stir to coat. Place into baking dish and sprinkle with parmesan cheese. Bake at 350' for 30 minutes.

1/2 zucchini, sliced approx. 1/4 inch thick
2 plum tomatoes, sliced approx. 1/4 inch thick
1/2 sweet potato, sliced slightly thinner than other vegetables
Brie, sliced approx. 1/4 inch thick
2 Tblsp (+/-) Parmesan cheese, freshly grated
2 Tblsp olive oil (+/-)
Salt & pepper, to taste

Place sliced vegetables and brie in pie plate, alternating and overlapping as you go. Sprinkle with freshly grated Parmesan cheese. Drizzle with olive oil, and add salt and pepper to taste. Bake at  375` for about 25 minutes, or until sweet potato is tender.

1 can chickpeas, drained and rinsed
1/2 pint grape tomatoes, halved
1/2 cup parsley, chopped
1 Tblsp red onion, diced
1 clove garlic, minced
3 Tblsp olive oil
1 Tblsp lemon juice
Salt and pepper, to taste

Combine all ingredients, and chill several hours before serving.

Saute onion and garlic in a little oil over medium heat until they’re lightly browned (5 minutes). Add grated ginger and curry paste, and cook for another few minutes until fragrant. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Season with salt and pepper to taste, and serve over rice.

2 Tbsp oil
2 tsp cumin, divided
1 tsp garlic, divided
1/4 C flour
1/4 C tomato paste
2 C vegetable broth
3/4 C water
1/4 tsp Mexican hot sauce
2 C grated cheddar cheese
1 can (19 ounces) black beans, rinsed/drained
6 C fresh spinach, chopped/steamed/squeezed dry
1 1/3 C frozen corn, thawed
6 green onions, sliced and divided
16 whole-wheat tortillas (6-inch)

On medium heat, combine together oil, 1 tsp cumin, 1/2 tsp garlic, flour, and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water, and bring to a boil. Reduce to a simmer, and cook until slightly thickened. Stir in hot sauce, and set aside.

1 onion, finely chopped
1 clove garlic, minced
1 tsp oil
1 C dried lentils, rinsed
1 tsp hot sauce
2 tsp cumin
1 tsp oregano
2 1/2 C chicken stock
1 C salsa
12 tortillas or taco shells
Your favourite taco toppings (we had tomatoes, green pepper, lettuce, cheddar cheese, and sour cream)

Saute onion and garlic in oil until soft. Stir in lentils, hot sauce, cumin, and oregano. Cook for 1 minute. Add stock and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender. Uncover and cook for an additional 6-8 minutes or until mixture is thickened. Mash lentils slightly, and stir in salsa. Top tortilla or taco shell with approximately 1/4 C of lentil mixture and your choice of toppings.

3 new potatoes
1 small egg plant
a handful of fresh cilantro
1-2 tsp olive oil
juice of one lime

As always with egg plant, once cut, place in a wire strainer and sprinkle with salt. Allow to sit for at least 30 minutes until moisture comes to the surface, then blot dry.

Grill potatoes and egg plant on the grill until done (approx. 15 minutes). Remove from grill and cut potatoes. Toss with remaining ingredients and serve warm.

1 clove garlic, minced
3 tablespoons lemon juice
3 tablespoons tahini
1 tablespoons water
2 tablespoons extra virgin olive oil

Combine all ingredients. Mix well and refrigerate.

1 tsp minced ginger
2 cloves of garlic, minced
1 Tblsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 C Spanish onion, chopped
4 small carrots, chopped
1 C shrimp (we used leftovers, so ours was breaded and cooked)
2 tsp sesame seeds
4 C bok choy, chopped

Combine the first 5 ingredients to make the sauce, and set aside.

Sautee onions and carrot in a wok or a deep non-stick pan over medium heat. Once both begin to soften and turn a bright colour, add shrimp. Stir occasionally for 2-3 minutes as shrimp warms. Stir in sesame seeds. Top with half of bok choy, but do not stir to incorporate right away - let the bok choy steam over the rest of the mixture for several minutes first. Stir to incorporate, and top with the remaining bok choy - again, allowing to steam for several minutes before incorporating. Stir in sauce, and cook for an additional 3-4 minutes. Serve over rice.

4 leaves of kale
1 Tblsp olive oil
1/2 tsp salt

Remove the kale leaves from the stems. (I found it easiest to hold onto the stem and run my hand up to remove the leaves.) Wash and dry well, and tear into bite-sized pieces. Toss kale pieces with olive oil and salt until evenly coated. Place in a single layer on a cookie sheet and bake at 350' for 10 minutes. Serve immediately.

1/2 cup uncooked rice
2 green onions, chopped
2 cups shredded cabbage
1/4 cup fresh parsley, chopped fine
1 1/2 Tblsp soy sauce
1 Tblsp hoisin sauce
1 clove of garlic, minced
1 tsp fresh garlic, minced
1/8 tsp crushed red pepper flakes (reduce if you are serving with a spicy stir fry)

Cook 1/2 cup of rice according to package directions (to yield 2 servings), and set aside. In a non-stick pan or with a touch of oil, saute green onions until slightly softened (1-2 minutes). Add cabbage and stirfry until it is softened and begins to get clear (4 minutes). Add parsley and rice, and stir to coat. Stir periodically to warm rice. Combine the remaining ingredients in a small bowl to make the sauce. As rice begins to warm, stir in the sauce to coat the rice. Continue to stirfry for 2-3 minutes until hot.

Planked Potato Rings
Recipe found here

Summer Spinach Salad
I'm not sure where this dressing originated from, but I got it from my Mom.

1/3 C Oil
1/3 C Vinegar
2/3 C Sugar
1/4 C Ketchup
1 Onion, diced fine

Combine in a mason jar and shake to dissolve all sugar. Refrigerate several hour (ideally overnight) before serving. Great tossed with spinach, egg, bacon, bean sprouts, water chestnuts, strawberries, or whatever else you have on hand. Dressing keeps well in fridge for one week.

Now that I am able to go to the grocery store on weekdays, I can hardly ever bring myself to go on a busy weekend. Our pantry was pretty bare on Saturday, and not wanting to hit up the Superstore, I made due and threw some stuff together. It actually turned out better than I expected!

Crust:
1 1/2 cups all-purpose flour
1 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

Combine all ingredients with a fork. Form into a ball with hands. Roll out and press into a 9' pie plate. Pierce with fork to allow steam to escape. Bake at 400' for 10 minutes.

Filling:
1 orange pepper, chopped
1/2 red onion, chopped
1 package frozen spinach, thawed and drained
1 cup ricotta cheese
1/4 cup parmesan cheese
2 tsp garlic powder
1 tsp basil
1 tsp salt
1 tsp pepper

Sautée onion and pepper with a touch of oil until onion starts to become transparent. In a large bowl, combine spinach and cheeses. Add onions and pepper mixture. Add seasoning and stir to combine. Spread into pie crust, cover with foil, and bake at 350' for 30 minutes. Uncover for the last 10 minutes.