Mango Salsa with Lettuce (Julie Simisky)

2 Cups tomatoes, diced
1 1/2 Cups mango, diced
1/3 cup red onion, diced
1/2 cup cilantro, chopped
Juice of one lime
Mix all ingredients in bowl and serve on lettuce leaves.

Spicy Thai Noodles in Peanut Sauce

1 1/4 C water
2 1/2 tsp. brown sugar
2 tsp. soy sauce
3/4 tsp. Lawry's seasoned salt
1 tsp. garlic powder
1/2 tsp. corn starch
1/8 tsp. crushed red pepper flakes
1/4 C chunky peanut butter
1/4 C sliced green onion
1 Tbs. chopped fresh cilantro
shredded red cabbage
bean sprouts
shredded carrots
8 oz. linguine, cooked, drained, and kept hot

combine first 7 ingredients in a large skillet. Bring to a boil over medium-high heat;reduce heat to low and cook, uncovered 5 minutes. Cool 10 minutes. Stir in peanut butter, green onion, and cilantro. Add hot linguine, cabbage, carrots, and bean sprouts. Toss lightly to coat. Serve immediately

Smashed White Bean,and Avacado Club

Multigrain bread
1 large avacado
alfalfa sprouts
1 cucumber
1 onion
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avacado, onion, and cucumber and layer on sandwhich. Top with sprouts.

Rigatoni with Grilled Peppers and Onions (Onjali Pettingill)

2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced
Bring a large pot of water to a boil.

Heat a grill or grill pan to medium-high.
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Vegetable Spring Rolls (Emily Wright)

1 Head chinese Cabbage, outer leaves removed, shredded
2 Medium carrots, peeled and shredded
2 medium garlic cloves, minced2 medium scallions, white and green parts, chopped
1 Tbsp ginger, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp corn starch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 serving olive oil cooking spray, enough to coat egg rolls
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Place cabbage in microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve Hot

Bend it Like Beckham Recipe (Dallas Sullivan)

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala
Heat vegetable oil in a large saucepan. Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Lemon Cream Pasta With Asparagus and Squash

8 oz. dried mafalda or rotini
1 cup asparagus, cut in 2 inch pieces
2 baby squash halved, or 1 medium zucchini or squash
2 cloves garlic, minced
1 tbsp. butter
3/4 cup whipping cream
2 tsp lemon peel, shredded
parmesan cheese

Cook pasta and drain; keep warm. Cook asparagus, squash and garlic in hot butter for 2-3 minutes in a skillet. Add veggies to pasta. Combine whipping cream and lemon peel in a skillet; bring to boil. To serve, pour cream mixture over pasta mixture. Stir gently to coat. Season with salt & pepper and sprinkle generously with parmesan cheese.