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....