Orange-Date Pumpkin Bread

Brown Rice & Saute...

Yield: 4     (serving size: about 3/4 cup vegetables + 3/4 cup rice)

1 tbsp. olive oil

1 leek, trimmed & chopped

1 shallot, chopped

1/3 cup green onion, thinly...

Mustard & Herb Mar...

Yield: 8     (serving size: 1 cup)

2 small red potatoes (about 6 oz.)

1 1/2 cups small borccoli florets

1 1/2 cups small cauliflower florets

1 1/2 cups cherry tomatoes,...

Roasted Vegetable Quesa...

Yield: 4

1 sweet or red onion, halved lengthwise & sliced

2 red, yellow or orange bell peppers, quartered, cored & seeded

1 eggplant, unpeeled, cut into 1/4-inch slices (about 1.5 lbs.)

2...

Zucchini, Olive & ...

Yield: 4 servings

1 tsp. olive oil

cooking spray

1/3 cup chopped onion

1 clove garlic, minced

1 1/4 cups shredded zucchini

1/4 tsp. dried...

Layered Zucchini...

I used my Roasted Red Pepper Pasta Sauce for this and toasted bread crumbs. This shaves off calories, fat and sodium. If you use Oroweat Double Fiber Bread than you will also increase protein and fiber while decreasing carbohydrates and calories.

To richen...

Zucchini Lime Squares...

I went all out this past summer in my garden. If you’ve ever planted zucchini you know at some point you have got to start getting creative with recipes to use it all. My plant produced A LOT of zucchini and has now intertwined with my delicious tomato plant. I did a lot...

Zucchini Chocolate Chip...

These are amazing! I am stunned by how delicious these cookies are every time I make them. Recently I discovered that this recipe actually calls for 1 egg (I don’t know how I missed that). I’ve never used an egg and they have turned out superb without it.

Yield:...