Chocolate Pudding

2 ¼ cups 1% fat milk or soy milk ½ cup sugar Pinch of salt 2 tbsp cornstarch 2/3 cup unsweetened cocoa powder 1 large egg, beaten 1 tsp vanilla extract Raspberries (opt) Shaved chocolate (opt) In heavy medium saucepan, combine 2 cups milk, ¼ cup sugar, and salt; bring...

Creamy Garlic Salad Dressing

Tante Suzann Makes 1 ½ cups 1 cup light mayo or salad dressing 1 Tbsp instant minced garlic or 1 ½ tsp garlic powder 2 Tbsp Dijon mustard ¼ cup sugar, honey or maple syrup ½ tsp dill seed Combine all ingredients in blender, and process until smooth. Will keep in...

Mushroom Burgers

½ cup olive oil 2 cloves garlic, minced 1 Tbsp red onion, chopped 1 Tbsp fresh basil, chopped 2 large Portobello mushrooms, stems removed Wipe mushrooms with a damp paper towel Herbamare to taste pepper to taste Heat olive oil in a small saucepan at medium heat. Add...

Cucumber and Tomato Salad

2 large cucumbers peeled 1 red bell pepper diced ½ small red onion diced 3 large tomatoes chopped 1 stalk celery diced sea salt to taste pepper to taste Peel and chop cucumbers and chopped tomatoes. Dice onions, bell peppers and celery. Mix together in a bowl and top...

Spring Pasta Salad

This salad can be made with any vegetables you have on hand in place of the peas, corn, and carrots– just be sure to cut them into small pieces to blend well with the pasta. 8 oz. small pasta (kamut orzo or letters for kids, small rice shells or orzo if you eat wheat)...

Lemon Quinoa Chickpea (or chicken) Salad

½ C. dry quinoa 2 C. vegetable broth 1 can garbanzo beans (drained and rinsed) or 2 chicken breasts, cooked and chopped 1 c. cherry tomatoes cut in half 2 avocados diced 2 C. spinach 1 bunch cilantro (or parsley) ¼ C. onion 2 small cloves garlic Dressing: Juice of 2...