Sweet-and-Sour Squash Salad Recipe
Ingredients: 
Zesty Pumpkin Soup.
Ingredients
1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half
Ingredients
The extra virgin olive oil in this pasta dish is the mainstay of the Mediterranean diet, which is associated with a low risk of heart disease.
2 cups loosely packed cilantro leaves, washed and chopped
6 ounces angel hair pasta
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
2 small chili peppers, seeded, deveined, and minced
12 ounces shelled and deveined shrimp
2 cups frozen small peas
Directions
1. Fill a large pot with water and set on high heat to bring to a boil. Meanwhile, chop the cilantro leaves into small pieces.
Ingredients
2 to 3 pounds chicken pieces, skinned
2 (10 3/4-ounce) cans cream of chicken soup
1 (4-ounce) can mushrooms, drained
1/2 to 1 cup chicken broth
1 envelope dry onion soup mix
Instructions
Place chicken in slow cooker. Combine cream of chicken soup, mushrooms, chicken broth and soup mix; pour over chicken.
Cook on low 5 to 6 hours.
Serving quantity: Serves 4 to 6.
by Sharon C., Lebanon, MO. via: foodrecipe.blog.co.in
Arugula and Watercress Salad with Citrus Vinaigrette
Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad?s dressing.
1 bunch arugula, washed and dried, long or thick stems removed
2 cups loosely packed watercress, washed and dried, long or thick stems removed
3 red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup olive oil
1 garlic clove, minced
2 teaspoons chives, washed and finely chopped
FoodHerbal.com . This healthy riff on chowder combines the tomato base of Manhattan-style with the creamy texture of New England–style
Serves 6
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FoodHerbal.com. Full of brightly colored squash and leafy kale, this earthy potpie, topped with an aromatic herbed crust, is an end-of-season send-off to winter vegetables.
For 4 Serving
Asparagus and onion vinaigrette
Ingredients
6 asparagus spears
2 tsp white wine vinegar
large splash of white wine
½ red onion, peeled and finely diced
salt and freshly ground black pepper
few thyme leaves
To serve
drizzle of extra virgin olive oil
Method
1. Bring a pan of water to the boil and cook the asparagus spears for 2-3 minutes. Drain.
2. Meanwhile, place the vinegar, wine and red onion in a small pan and heat gently for 5-6 minutes, to reduce. Add the seasoning and thyme leaves to the pan and heat for a further 2 minutes.
3. To serve, transfer the asparagus to a serving plate. Drizzle the vinaigrette over the asparagus and finish with a drizzle of olive oil.
Recipe by Tony Tobin
Nest of roasted balsamic vegetables with aromatic wild rice
Method
1. Preheat the oven to 180C/350F/Gas4.
2. Place a 10cm/4in wide flan ring upside down on a baking sheet. Lightly grease the outside of the flan ring.
3. Brush five sheets of pastry with sunflower oil and place over the flan ring in layers at different angles, resulting in a star shape. Place in the oven for about 10 minutes or until golden brown. Leave to cool for 5 minutes, then carefully lift the nests off the rings and place upturned on a dinner plate. This needs to be done three more times, until you have four baskets. At this stage, raise the temperature of the oven to 200C/400F/Gas6.
4. Wash the rice thoroughly. Add to a large pan of water with the bouquet garni and bring to the boil. Simmer on a low heat for 40 to 45 minutes, until the grains have split and are tender.
5. Meanwhile, place all the vegetables in a large bowl and mix. Blend together the balsamic vinegar, olive oil, seasoning and one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the vegetables to marinate.
6. Grease a large roasting tray and spread the vegetables evenly over the tray. Cover with foil and place in the oven for 15 minutes. Remove the foil and roast for a further 15 minutes.
7. To serve, fill each filo nest with the roasted vegetables and marinating juices. Add the wild rice around the edge of the basket and garnish with the parsley and rosemary.
