1 medium onion, finely diced
1 1/2 stalks celery, thinly sliced on diagonal
4 medium cloves garlic, minced
2 15-oz. cans chickpeas, rinsed and drained
1 13-oz. can artichoke hearts in water, drained and quartered
8 water-packed sun-dried tomatoes, drained and thinly sliced (1/4 cup)
2 to 4 Tbs. vegetable broth
1/2 tsp. salt, or more to taste
3 Tbs. fresh lemon juice
1 1/2 tsp. minced fresh rosemary
1/4 tsp. freshly ground pepper

Directions:

In medium skillet, heat some water/broth over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.

Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.

Remove pan from heat. Stir in lemon juice, rosemary, pepper. Taste and add more salt if necessary. Serve warm.

Ingredients:

1 Cup organic apple juice
1 Cup tap water
Salt and pepper to taste
1/2 Teaspoon turmeric
1 Tablespoon curry powder
1/4 Teaspoon cinnamon
1 Cup organic brown rice
2 Cups corn kernels, cut from about 2 ears of corn

Dressing:

2 Cloves garlic
1″ Piece peeled fresh ginger, coarsely chopped
1/4 Cup freshly squeezed orange juice, from about 1/2 orange
3 Tablespoons peanut oil or pumpkin seed oil
1 Teaspoon curry powder
A Pinch of cayenne
salt and pepper to taste
1/4 Cup organic raisins
1 Small red onion, cut into thin rings, separated
2 Small organic bell peppers,
1 each red and yellow, or other, seeded and diced

Methods:

Measure the apple juice, water, salt and pepper, turmeric, one tablespoon curry powder, the cinnamon, and brown rice into a medium sized pot. Cover and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to low-medium and simmer for about 18 minutes, until the liquid is nearly absorbed, then stir in the corn kernels. Cover and continue cooking for about 3 minutes, until the rice and the corn are tender.

Remove from the heat and turn into a large bowl. Using two wooden spoons, toss to cool down a bit. Set aside to cool for about 15 minutes, occasionally tossing to facilitate cooling. Meanwhile, prepare the dressing. Measure the garlic, ginger, and the orange juice into the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until smooth and creamy looking. With the motor running, add the oil, curry powder, cayenne, salt and pepper to taste. Set aside.

Add the raisins, onion, and bell peppers to the cooled rice and corn. Using two wooden spoons, toss to combine. Add the dressing and toss well to coat the salad. Taste for seasonings. Serve at room temperature or refrigerate for up to two days. Toss again just before serving.

Salad

1 fresh mango, peeled and sliced into bite sized pieces
1/cantaloupe, peeled and sliced into bite sized pieces

1/2 honeydew, peeled and sliced into bite sized pieces

Strawberry Sauce:

1 1/2 cups fresh strawberries, or partially thawed frozen strawberries
1 tablespoon lemon juice
1/4 cup maple syrup
Methods:

Place mango and melon pieces in a large serving bowl. In a blender,
blend strawberries with lemon juice and sugar until smooth. Drizzle
sauce over fruit salad and serve.

1/2 cup Water, cold

1/2 cup White vinegar

1 slice Ginger root, crushed

3 1/2 tbl Sugar

3 tsp Salt

1 x Yellow onion, thinly sliced

5 cup Cabbage, thinly sliced

1 cup Carrot, finely shredded

2 cup Cucumber, thinly sliced

Method:

·     In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.

·     NOTES: This is very easy and has an interesting flavor. For addition it can use red and green cabbage and brought it to an engagement party in an antique covered serving dish.

Yield 8 Serving

3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry
and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped

Directions:

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes,
until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

NUTRITION INFORMATION: Per serving: 237 calories; 16 g fat (2 g sat, 8
g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber;
454 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Folate
(41% dv), Vitamin C (38% dv), Calcium (29% dv). 1 1/2 Carbohydrate
Servings

MAKE AHEAD TIP: To make ahead: The dressing (Step 1) will keep,
covered, in the refrigerator for up to 2 days. Whisk just before using.

Source: EatingWell Diet