“This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.”

“Pisto is Spain’s ratatouille, a savory mixture of summer squash, onions, garlic and tomatoes usually cooked down until the squash falls apart. This very traditional dish might also include chorizo and peppers. You can serve it as a side dish without the eggs, but with them it makes a great supper.”
Note: When you seed the tomatoes, set a strainer over a bowl. Squeeze the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Discard the seeds and use the juice as described below.
Advance preparation: The pisto will be delicious for three or four days, but until you reheat it, don’t cook the eggs. To reheat the pisto, preheat the oven to 400 degrees. Transfer the cooked pisto to a lightly oiled baking dish. Make six depressions in the top, and break an egg into each one. Salt and pepper lightly, and bake in the oven six to eight minutes or until the eggs set.

“This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you don’t have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.”
Serve with Zucchini Pasta: http://www.recipething.com/recipes/show/15940

“If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.”
Tomato sauce recipe at: http://www.recipething.com/recipes/show/15941

This is amazingly delicious and easy! It’s alot like an open-faced taco.

excellent. flexible. healthy. affordable.

Serve over brown rice with stir-fried broccoli on the side.

“Crescent says, ‘This great, easy, healthy, homey lentil soup can’t be beat. The few ingredients belie its deliciousness. The garlic and olive oil give a rich, almost meaty taste, yet it is vegetarian and tastes even better the next day. It is based on a recipe by a fine local cook.’”

The original recipe called for all purpose flour, 1 1/2 cups sugar, vegetable oil and 1/2 cup mini chocolate chips. You can of course make them that way if you prefer- but this is yummy and healthy. If you want bread instead of muffins- bake for 50 minutes in a loaf pan at the same temperature. Enjoy!