vegetarian

Directions:

1. Wash hands with soap and water.
2. In a small skillet, heat oil over medium heat. Add onions and cook until tender, about 5 minutes. Remove from heat.
3. In a medium bowl, mix cooked onions, tomato, green pepper, zucchini and Cheddar cheese.
4. Reheat skillet over medium heat. Spray one side of a flour tortilla with non-stick cooking spray. Place the tortilla, sprayed-side-down, on the hot skillet.
5. Spread 1/4 of the vegetable/cheese mixture on one half of the tortilla. Fold the other half of the tortilla over the filling and cook, flipping once. Cook until the cheese is melted.
6. Repeat with remaining 3 tortillas.
7. Cut each quesadilla into 3 triangles and serve with salsa and/or sour cream on the side.
8. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. In a large pot, cook the pasta in boiling water according to package directions. Do not overcook. Drain well and set aside.
3. Heat vegetable oil in a large skillet over medium heat. Add half of the tomatoes and cook 2-3 minutes until skin softens. Reserve remaining tomatoes for step 5. Add basil, salt, pepper, and garlic. Stir.
4. Sprinkle flour over tomatoes. Cook for 30 seconds over medium heat until mixture becomes thick. Add vegetable broth. Bring to a boil and then immediately reduce to low heat.
5. Add Swiss chard and remaining tomatoes. Simmer uncovered over low heat for 1-2 minutes or until Swiss chard is wilted. Pour over pasta.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. In a medium saucepan, heat oil.
3. Add onion and garlic. Cook for 2 minutes or until tender.
4. Stir in squash and broth. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
5. For a smooth soup, allow to cool slightly, move contents to a blender and blend until desired consistency. Return to the saucepan and heat to simmer.
6. Add milk, nutmeg, salt, and pepper, if desired. Garnish with pepitas and enjoy!
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Set aside.
3. Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl.
4. Break the egg into a separate small, shallow bowl. Wash hands with soap and water after cracking the raw egg. Beat the egg.
5. Dip each eggplant slice into egg and then coat with crumb mixture.
6. Arrange coated eggplant pieces on the prepared baking sheet so they are not touching.
7. Throw away any remaining coating mix.
8. Bake 15 minutes. Flip each piece of eggplant and bake for 15 more minutes.
9. Spoon marinara sauce on top of each piece (about 2 Tablespoons) and top with Mozzarella cheese. Bake five more minutes or until cheese is melted.
10. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper. Sauté until tender, about five minutes.
3. Add tomatoes, cumin, paprika, pepper, and salt. Simmer until the liquid is reduced, about 5-10 minutes.
4. Use the back of a spoon to create four wells for the eggs. Crack an egg into each well, cover, and gently simmer for 5-8 minutes until eggs are set. Wash your hands with soap and water after cracking raw eggs.
5. Garnish with fresh parsley, if desired, and serve with whole wheat toast.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Spray a large baking sheet with nonstick cooking spray. Set aside.
3. Preheat oven to 425°F. In a large bowl, combine squash, sweet potato, and turnips. Add olive oil and stir to coat the vegetables. Spread onto prepared baking sheet so that they are not touching and sprinkle with a little salt, if desired, and fresh sage.
4. Roast vegetables in the oven for 25 to 35 minutes, or until vegetables are tender and begin to brown. Stir every 10 minutes so the vegetables cook evenly.
5. In a small bowl, mix the maple syrup, vinegar, and mustard. Use a spoon to drizzle mixture over the roasted vegetables. Return to the oven and roast another 7 to 10 minutes. Remove and serve warm.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Combine all ingredients in a medium sized bowl. Refrigerate until serving.
3. Serve chilled with meat and fish dishes, or as a dip with pita bread.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
3. Cut rutabagas into 1/4-inch thick wedges.
4. Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
5. Spread the rutabaga wedges in a single layer on the prepared baking sheet.
6. Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
7. Sprinkle with Parmesan cheese and serve immediately.
8. Store leftovers in a sealed container in the refrigerator for up to four days.