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I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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Serves 2:

1/2 block of tofu, sliced

3/4 cup black beans

3/4 cup non fat plain yogurt

hot sauce

black pepper, paprika, chili flakes

1. Season each side of the tofu slices with pepper, paprika, and chili flakes. Brown both sides in a pan coated with cooking spray.

2. Add the black beans to the pan and cook until heated through.

3. In a separate bowl, mix the yogurt, more of the spices, and about 4 dashes of hot sauce.

4. Add the yogurt sauce to the pan and turn the heat down to low. Heat until it’s hot but hasn’t turned watery.

5. Serve over a grain, I had it with quinoa. Cous Cous would be great too.

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3 small cobs of fresh corn, (I think it was around 3/4 cup of kernels

1/2 red onion, diced

1 clove garlic, finely chopped

3/4 cup milk

1 tbs flour

1/2 tsp nutmeg

splash of red wine

salt and pepper

olive oil

2 servings of pasta

1. Saute the onion in olive oil over medium heat and add the garlic when the onion is translucent.

2. Remove the kernels from the cob and add to the pan with the onions and garlic.

3. Add the flour and about half of the milk and season with salt, pepper, and nutmeg.

4. Bring to a simmer and add the wine and remaining milk to achieve your desired thickness.

5. Add the cooked pasta to the pan with the sauce and coat evenly.

6. Serve with cubed fresh mozzarella on top.

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These were the ingredients I used for 2 servings. You just mix everything together.

2 vegetarian chicken patties, cooked and diced

1/4 red onion, diced

1/2 cup chopped carrots

1 1/2 Tbs chopped green onion

1/2 cup plain non-fat yogurt

pepper and dill to taste

Yummy.

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This salad makes a filling but light meal, perfect for lunch or later at night when you’re hungry but don’t want to eat a ton.

Dressing:

Balsmaic Vinegar and Olive Oil in a 2:1 ration

A squirt of Dijon mustard

A lot of cut up scallions or spring onions tops (we’ve been getting these from our CSA so I used the green part)

Black Pepper

Whisk everything together and you have a good dressing.

Salad:

field greens

carrots

cucumbers

whole wheat cous cous (1/4 cuo cous cous per serving)

1 cooked vegetarian chicken patty per serving

1. Toss field greens in the dressing and make a bed for the rest of the salad.

2. Put a scoop of whole wheat cous cous on top of the greens.

3. Surround the cous cous with sliced vegetables. We had cucumbers and carrots.

4. Top the cous cous with strips of vegetarian chicken.

5. Drizzle a little dressing on top of the “chicken”.

I like my vegetables to stay crunchy which is why I pre dressed the greens.

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