This is a terrific side dish, but you can also add chopped chicken to it to make a complete, delicious meal!

Ingredients
• 1 cup orzo
• 4 oz (really, to taste) arugula, spinach, or mixed greens
• 12 fresh basil leaves cut in slivers for even distribution (I frequently leave this out due to lack of basil)
• 1/2 cup dried cherries, chopped (cranberries work well, too)
• 3/4 cup crumbled feta
• 1/4 cup pine nuts

Dressing
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper

Directions
1. Cook orzo for 9 minutes in salted water, then drain and spread out on a cookie sheet to cool. You’ll need to drizzle it with a bit of oil oil to keep it from sticking together.
2. Toast pine nuts for two minutes
3. Combine all ingredients, then add dressing.

Notes
I’m pretty sure Giada gets the credit for the recipe.

This recipe is from my friend Terri, who modified it from Kitchen Playdates by Lauren Bank Deen.

Ingredients
• 2 tbsp olive oil
• 1 large yellow onion peeled
• 2 carrots, peeled and finely grated
• 2 cloves garlic, peeled
• 10 oz package frozen chopped spinach, defrosted, drained, finely chopped v2/3 cup bread crumbs (I use a combination of whole wheat bread crumbs, panko, and wheat germ, and eyeball it based on how moist the vegetables are)
• 1/2 cup milk
• 1 pound ground sirloin
• 3/4 pound ground pork
• 2 large eggs
• 2 tbsp chopped fresh parsley
• 2 tbsp ketchup
• 1.5 tsp fresh ground pepper
• 1 tbsp salt

Directions
1. preheat oven to 375*
2. shred the onion, carrots, and garlic in a food processer or grate by hand
3. heat the olive oil in a large saute pan over medium high heat, and add the onion, carrot, garlic, and spinach and saute until the vegetables are softened, about 4 minutes. transfer to a large bowl and set aside until slightly cool
4. add the bread crumbs,meat, eggs, parsley, pepper, salt, and ketchup. using your hands, gently combine, distributing the seasonings evenly
5. put the mixture into a laof pan or mini loaf pan (and save the rest for later)
6. bake the meat loaf until juices run clear when the loaf is pierced, about 50 minutes (less for a mini loaf, use the meat thermometer). a meat thermometer inserted in the middle should read 155 degrees F. let cool 10 minutes before slicing.

Ingredients
• 1/2 cup oil
• 1/2 cup regular sugar
• 1/2 cup brown sugar
• 1 egg
• 1/3 cup peanutbutter
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup oats

Directions
1. Cream first 8 ingredients together, then add flour and oats. (Will be very
   stiff.)
2. Spread in 13″ x 9″ pan and bake 20-25 minutes at 350.
3. All the tastiness of peanutbutter cookies, with the ease of a bar format.

Easy and divine!

Ingredients
• 1 Devil’s Food cake mix
• 1 small package instant chocolate pudding
• 1 small container sour cream (you can use lite, but don’t use fat free)
• Small (8 oz.) bag mini chocolate chips

Directions
1. Follow cake mix recipe
2. Add other ingredients, mix together
3. Bake at approximately 50 minutes at temperature specified on cake box for your type of pan.

Notes
I typically use the Bundt pan, and when the cake has cooled I sift powdered sugar over the cake. Placing berries around the outer edge is also a nice touch.

Easy!

Ingredients
• 1 8oz. can artichoke hearts, chopped
• 1 cup mayonnaise
• 1 cup Parmesan cheese
• A little garlic salt, to taste

Directions
1. Mix together and bake in oven-safe dish at 350 until hot and beginning to brown.

This recipe is simple, but is most flavorful if the meat marinates overnight.

Ingredients
• 1/2 cup olive oil
• 1/4 cup red wine
• 1/8 cup balsamic vinegar
• crushed garlic, to taste
• chopped or dried rosemary, to taste
• chopped or dried thyme, to taste
• fresh cracked pepper
• 1-2 TB dijon mustard

Directions
1. Mix thoroughly, then add to a gallon-size freezer bag (or dish), along with a pork tenderloin that has had holes poked into it to allow more of the marinade to soak in.
2. Leave overnight, or at least 2 hours.
3. Throw on the grill.

This is my family’s favorite fall treat. The spices really evoke the season, especially while they’re baking in the oven!

Ingredients
• 3/4 cup butter or shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 tsp baking soda
• 2 cups flour
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt

Directions
1. Preheat oven to 375
2. Melt shortening/butter, let cool
3. Combine butter/shortening, sugar, molasses and egg in large bowl
4. Combine soda, flour, salt and spices in another bowl, then add to first mixture
5. Chill thoroughly
6. Form in 1-inch balls, then roll in granulated sugar
7. Bake 8-10 minutes (they almost want to look slightly undone in the crevices that form in the cookies, otherwise they’ll be too crisp)

Ingredients
• 1/3 c lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp + 1 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 6 Tbsp olive oil
• 1 bunch broccoli
• 2 carrots, ribboned with a veg. peeler
• 1 red bell pepper, cut into strips
• 1 red apple, unpeeled, cut into thin wedges.

Directions
1. Separate broccoli florets and stalk.
2. Cut stalk into matchsticks. (For the broccoli stalk and carrot part, I used bagged broccoli slaw from the grocery
   store.)
3. Blanch florets for 1 min.
4. Mix all the ingredients together.
5. Let sit at least 30 min before serving.

Ingredients
• 1 can black beans, drained
• 1 can shoepeg corn, drained
• 1 package feta cheese
• 3-4 green onions, chopped
• 2-3 roma tomatoes, chopped and seeded
• Whisk together: 1/4 cup olive oil, 1/4 applecider vinegar, 1/4 cup sugar

Directions
1. Mix and let chill.
2. Draining it before transferring to serving bowl is usually a good idea.

Notes
Serve with Fritos or Tostitos Scoops.

Feel free to add more of any of the spices, to taste; also, this recipe is easily cut in half.

Ingredients
• ¼ cup butter
• 1 cup finely chopped onion
• 1 clove garlic, crushed
• 1 tsp curry powder
• ½ tsp salt
• 1/8 tsp ground coriander
• 1/8 tsp crushed red pepper (or more, to taste)
• 3 cups chicken or vegetable broth
• 1 30 oz can pumpkin
• 2 cups half & half

Directions
1. Melt better in large saucepan.
2. Saute onion and garlic until very soft.
3. Add curry powder, salt, coriander, and red pepper, and cook for 2-3 minutes.
4. Add broth, boil gently (uncovered) for 15-20 minutes.
5. Stir in pumpkin and half & half, cook 15-30 more minutes.

Notes
Optional – stick blender the mixture until creamy. If you’ve chopped the onions finely enough, it’s not necessary. I never do it – don’t even own a stick blender.