P&S -Lunch

Prep time: 35 minutesServes: 6  Ingredients: 1 eggplant, unpeeled cut in 2 inch cubes 2 red potatoes, unpeeled, cut into 1 inch cubes 1 lb. whole mushrooms 2 carrots, peeled and coarsely chopped 2 zucchini, cut into bite-sized chunks 1 red onion, cut into rings 1 large red bell pepper, cut into bite-sized chunks 1 yellow bell pepper, cut into bite-sized chunks 10 cloves Garlic 1 tbsp. Canola oil 1 tbsp. fresh or dried rosemary 1 tbsp. fresh oregano or 1 tsp dried oregano 1/4 cup balsamic vinegar 1⁄4 tsp salt 1⁄4 tsp black pepper Mixed greens Directions: 1. Preheat oven to...

Ingredients: 3 acorn squash, halved lengthwise and seeded 2/3 cup quick-cooking barley 2 tsp canola oil 1 small onion, chopped 1 celery, chopped 1 clove garlic, chopped 3 oz. mushrooms, sliced 1⁄4 cup fresh parsley, chopped or 2 tsp dried and crushed 1 cup coarse fresh bread crumbs 2/3 cup dried cranberries 1 tsp grated lemon peel 1⁄4 tsp salt 1⁄2 cup vegetable broth or apple juice Directions: 1. Preheat oven to 400ºF. 2. With a large sharp knife, carefully cut the squash in half lengthwise. Use a spoon to scrape out the seeds and strings from each half. 3....