Italian Pasta Salad

16 oz. rotini pasta
green pepper, diced
orange pepper, diced
3/4 cup chopped red onion
pint grape tomatoes, halved
6 oz. can black olives, drained, rinsed, & halved
14 oz. can artichokes, drained & chopped
1 cup banana pepper rings, coarsely chopped
1/2 cup fresh chopped parsley
3/4 cup shredded Parmesan
1 cup Italian dressing
1 tsp oregano flakes
salt & pepper to taste

Cook pasta according to package directions; drain & cool.  Transfer to large bowl and fold in remaining ingredients.

Corn Chowder

Source: foodandwine.com
modified by Aimee

3-4 potatoes (about 1 pound), diced
2 TB butter*
1 small bunch green onions, chopped (reserve green tops)
1 red bell pepper, chopped
2 ribs celery, chopped,
2 carrots, peeled & diced
4 cups corn kernels
32 oz. vegetable broth
2 cups milk (or half & half)*
2 tsp salt
2 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp white pepper
2 TB nutritional yeast flakes

1. Place potatoes in pot and cover with water.  Bring to boil & cook until tender, about 15 minutes.  Drain & return empty pot to stove.
2.  Place butter in pot & heat; saute white parts of onion, red pepper, celery, & carrots, about 10 minutes.  Add half the broth, half the potatoes, and 2 cups corn; simmer.
3. Meanwhile, puree remaining potatoes with remaining broth and add to pot.  Puree remaining corn (2 cups) with milk and add to pot.  Stir all together with remaining ingredients.
4.  Cook a little more until thickened.  Serve topped with remaining green onion.

*for vegan version, use oil instead of butter and Ripple instead of milk

Quinoa-Lentil Meatballs

Source: skinnyms.com
Makes 2 dozen

Ingredients

• 1 cup dry quinoa
• 1 3/4 cups water
• 2 cups cooked green lentils, well drained & lightly mashed
• 1/2 cup diced red or green bell pepper
• 1 cup diced onion
• 4 cloves garlic, minced
• 1 cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
• 1/2 cup freshly grated parmesan
• 2 tablespoon freshly chopped flat parsley leaves
• 2 tablespoon freshly chopped oregano
• 1 teaspoon freshly ground black pepper
• Sea salt to taste
• 1/2 teaspoon cayenne pepper
• 2 egg whites 
• olive oil

Directions

1. Add quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional minute.
2. Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water.
3. In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Refrigerate mixture until chilled, about 2 hours.
4. Preheat oven to 375. Using your hands, shape into 1 ½ “ (meatless) meatballs and place on oiled baking sheet. Bake for 15 minutes or until browned.