Spaghetti Squash Primavera

Ingredients
1- pound  Squash, Spaghetti, Fresh
2  tsp  Oil, Olive
2- ounce  Onions, Yellow, Fresh, Chopped, Fine
1 each  Garlic Cloves, Peeled, Fresh, Minced
8  ounce  Tomatoes, Roma, Fresh
2  tsp  Parsley, Fresh, Chopped
2  tsp  Basil, Fresh, Chopped
2  tsp  Chives, Fresh, Chopped
1/8 tsp  Salt, Bulk
1/8 tsp  Spice, Pepper, Black, Ground
3 ounce  Carrots, Fresh, Chopped, Fine
2 ounce  Broccoli, Fresh, Pieces, 1"
2  ounce  Squash, Yellow, Fresh, Julienne Sliced
3  ounce  Cheese, Feta, Crumbled

Preparation Method

1. Preheat oven to 350F. Prick the squash all over with a fork and place on a rack in a roasting pan. Bake until tender when pierced with a fork, about 1 hour, turning the squash over halfway through.

2. Heat pan over medium heat. Add oil, onions and saute until softened.

3. Peel, seed and coarsely chop the tomatoes. Add tomatoes, garlic, parsley, basil, chives, salt and pepper. Reduce heat to low and partially cover. Simmer about 10 minutes. Hold warm.

4. Steam the vegetables (carrots, broccoli rabe and yellow squash) until tender. Hold warm.

5. When squash is done, remove from oven and cut in half horizontally. Scoop out the seeds and discard. Scrape out the flesh with the fork. It should pull away from the rind in long spaghetti-like strands.

 6. Mount the squash in shallow serving bowl. Spoon the warm vegetable mixture and sauce over the squash. Toss gently to mix. Scatter the feta cheese over the top.

 7. Portion 1/2 cup in each serving dish. Hold warm for service.

 Southwest Black Bean Teff Wraps

 Ingredients
6 ea- Teff Wraps
4 ea – Southwest Black Bean Burgers
1 can – Yellow Corn
1 head – Leaf Lettuce

Lime Cilantro Dressing
1 c. Lime Juice
1.5 c of Olive Oil
½ c. Sugar
Pinch of Garlic
1/2 – bunch of Cilantro
¼ tbsp. Cumin
¼ tbsp. Chili Powder
Salt and Pepper to Taste

Preparation Method

Fully cook southwest black bean burgers as indicated on the package.  Ground up black bean burger in a large bowl.  Add corn and the lime cilantro dressing.  Lay out the teff wrap and place a leaf of lettuce on top.  Add about ½ cup of the black bean mixture and fold together as a wrap. 

Autumn Spinach Salad

Ingredients:
1 c. – Fresh Spinach
3 tbs. – Vinaigrette of your choice
1 tbsp. – Pumpkin Seeds, Roasted
1 tbsp. – Fried Sweet Potato – Peel a raw sweet potato and grate as  you would a carrot.  These can be either fried in a deep fryer with canola oil or sautéed in a pan of canola oil. 

Preparation Method

Mix ingredients together in a large bowl.  You can add any type of vegetables to this salad that you would like.  The vinaigrette can be mixed together with the salad in a bowl prior to serving or it can be served on the side. 

Smoothie Shots

Ingredients:
2 c. – Orange Juice
½ c. - Yogurt, plain or vanilla
2 c. - Spinach, Raw
1 – banana
1c. – Frozen Fruit, your choice

Preparation Method

Blend orange juice and spinach together in a blender until fully smooth.  Add frozen fruits and bananas and blend until it is the texture you prefer.