Vegetarian 

Butter Cauliflour
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Black Bean Enchiladas
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Sesame Chickpeas
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Cauliflour Parm
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Chicken

Chicken Gyro Bowls
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Chicken Fajita Foil Packets
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Teriyaki Chicken Foil Packets
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Beef

Beef & Broccoli Stir Fry
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Chicken & Veggie Skillet
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Coconut Chicken Curry
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Sea Food

Honey Garlic Butter Shrimp
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Sides

Pinapple Lime Cauliflower Rice
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Sweet & Spicy Coleslaw
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Soups & Stews

Hearty Minestrone.pdf
File Size:	67 kb
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Vegetarian Chili with Beans 2019.pdf
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Beans, Beans, the magical fruit
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All about beans North Dakota state.pdf
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Freezing Fruits & Vegetables

Freezing Fruits & Vegetables
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Freezing Raw Tomatoes
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Tomatoes & MORE Tomatoes

Apples Make you Smile!!

TOMATOES & MORE TOMATOES
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APPLE CRISP IN MICROWAVE
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BEST APPLE CRISP
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BAKED APPLES
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APPLE-PINEAPPLE SALAD
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Pie Fillings

Vinaigrettes

PIE FILLINGS
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FRESH STRAWBERRY PIE
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BASIC VINAIGRETTE w/ VARIATIONS
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Food Storage Options

Cucumbers & Zucchini

STORAGE OF LEAFY GREENS
File Size:	58 kb
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CUCUMBERS & ZUCCHINI
File Size:	340 kb
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Red Cabbage

GERMAN RED CABBAGE RECIPE
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Coleslaw & More

CABBAGE BEET COLESLAW
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Eat More Greens!!

Stir Fry Vegetables

Steamed Vegetables

MORE GREENS - STIR FRY
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MORE GREENS - STEAMED
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What About Beets?

WHAT ABOUT BEETS?
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ROASTED BEETS on GREENS
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Canning!

Water Bath Canning
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WINTER SQUASH
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SPAGHETTI SQUASH - 2 Different Ways
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WHAT YOU WILL NEED:                            Yield:  Serves 4-6

• 12 oz spaghetti
• 1 medium red onion, peeled, halved, and sliced
• 1 small Japanese eggplant, halved lengthwise and sliced
• several stalks asparagus, cut in 2 inch pieces
• a handful of broccoli florets, cut in half
• 2 cups cherry tomatoes, halved
• 1 colorful bell pepper, chopped
• 2 cloves garlic peeled and minced
• 2 handfuls baby greens, I used baby kale and wild arugula
• 1 - 1-1/2 tsp salt and lots of fresh cracked pepper
• 1/2 tsp red pepper flakes (optional)
• 2 Tbsp olive oil
• 1 cup dry white wine
• 3 1/2 cups water
• 1 Tbsp white wine or sherry vinegar
• 1 cup shredded hard Italian cheese garnish
• halved cherry tomatoes
• 1/2 cups finely shredded basil leaves

NOTES
You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also carrots, zucchini, cauliflower. Tomatoes are a must, though.

INSTRUCTIONS

1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.
2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.