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This makes 1 meal sized serving or 2 sides

1/2 cup cooked brown rice

2 oz vegetarian sausage (I used this)

1 cup frozen chopped spinach

1 clove garlic

1/4 cup V8 Spicy

salt and pepper to taste

1. Crumble and brown the sausage over medium heat

2. Add the spinach and crushed garlic to the pan and heat until everything is cooked

3. Add the rice and V8, mix all the ingredients, season with salt and pepper, and allow to cook for another minute

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2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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I just made this refreshing and protein packed lunch after a long run. Yum, I had to share it right away. FYI, this dish has about 20 grams of protein, 7 grams of fat, 250 calories, 7 grams of fiber, and about 20% of your daily iron requirement. Not bad, especially because it is so tasty and filling. It also could be an ad for Trader Joe’s.

This recipe serves 1:

1 vegetarian Italian sausage (I used the Trader Joe’s brand) cut into bite sized pieces

1/3 cup cooked lentils (I used the pre-packages Trader Joe’s brand)

1/4 rough chopped red onion

4 inches of garlic scape, 1/2 sliced and 1/2 finely chopped, or scallion, or clove of garlic

1/4 cup non fat plain yogurt (I recently discovered the Trader Joe’s European Style non fat yogurt, it’s not thick like Greek Yogurt, but it’s creamier than regular yogurt.)

1. Brown the sausage, onion, and sliced garlic scape in a frying pan coated with cooking spray. This should be quick, don’t let the onions get soggy. (If you have time, chill this mixture, if you’re really hungry like I was don’t worry about chilling it.)

2. In the bottom of your bowl combine the yogurt and the chopped garlic scape.

3. Add the lentils and mix with the yogurt.

4. Put the sausage, onion, garlic scape combo on top and you’re done.

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This serves 2:

2 vegetarian Italian sausages. I LOVE the Trader Joe’s brand, cut into bite sized pieces.

1/2 red onion, diced

1 zucchini, cut into half rounds

1 cup chopped mushrooms

1 cup halved grape tomatoes

salt, pepper, pepper flakes

This dish is as easy as you would imagine.  The key is to brown the sausage first (in a pan coated with cooking spray). Then put it aside and cook everything else until it reaches the consistancy that you lik. At the end add the sausage back in and make sure everything is evenly heated.  I seasoned it with a liberal amount of black pepper and a little bit of salt and red pepper flakes.

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We joined a local CSA (Community Sponsored Agriculture). This basically means that we along with a bunch of other people in our neighborhood bought shares in a farm and receive a shipment of organic fresh vegetables every week for the duration of the growing season. We’re in NYC, so we should be getting vegetables from now until October or November.  We received out first shipment last week and it included things that I never cook with, so I had to figure out what to do with them! I think I made some tasty dishes and I hope you enjoy.

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3 radishes

4 turnips

1 handful baby carrots

1 spring garlic

1 cup chick peas

2 tbs butter

1/2 cup water

2 handfuls braising greens (chard, kale, etc)

Wide, flat pasta

Salt, pepper, pepper flakes, dill

1. Melt the butter and brown rough chopped turnips, radishes, carrots, and garlic.
2. Season with spices and add the water.
3. Cover and bring to a boil, then uncover and add the greens and chickpeas.
4. Cook until the water has evaporated and you are left with tender vegetables with a light glaze.
5. Serve over pasta.

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Serves 2

12 won ton wrappers
3/4 cup “ground beef”
1/2 cup chunky salsa
1/4 cup shredded cheddar cheese
salt, pepper, dried chili flakes
1/2 tbspn butter for the pan

1. Mix all of the filling ingredients together and fill the won ton wrappers.
2. Coat a pan with cooking spray and melt the butter.
3. Lightly fry the won tons until they are browned on each side.
4. I added about a 1/4 cup of additional salsa to left over Pea and Cauliflower soup heated it up and used it as a sauce with a dollup of sour cream on top.

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