Ingredients
4 tilapia filets (or any firm, white fish), about 1 pound
8 rolls, halved and toasted
2 tablespoons Dijon mustard
2 tablespoons pickle relish
1 tablespoon honey
1/2 head (about 1 pound) cabbage, shredded
salt and pepper to taste

Directions
Mix mustard, relish, and honey well in small bowl and set aside.

Cut each tilapia fillet in half. Sprinkle lightly with salt and pepper. In a skillet spritzed with nonstick spray, cook the tilapia pieces over medium heat, about 2 minutes on each side, until done.

Assemble sandwiches (on toast or rolls) as follows: spread mustard mixture liberally on the roll, then place 1 tilapia piece on the rolls, and top with a generous handful of shredded cabbage.

Serve with plenty of napkins (this will be messy!)

These cookies are not the plain, boring, flavorless sugar cookie you find in the store; these are soft and delicious, with just a hint of spice. Try them plain, decorate them with frosting, or just top them with a sprinkling of brown sugar before you bake them.

Ingredients
2 1/2 cups granulated sugar
2 cups shortening
2 teaspoons nutmeg
2 teaspoons salt
3 eggs
2 cups sour milk or buttermilk
2 teaspoons baking soda
5 – 7 cups flour

Directions
In large bowl, cream together sugar and shortening. Stir in salt and nutmeg and mix well. Then add eggs, milk and baking soda, and slowly add in about 5 cups of flour to thicken.

Roll out dough, cut into shapes, and bake in 400 F oven for 8 – 10 minutes, or until edges are pale golden brown.

Makes about 6 servings

Ingredients
2 cans chickpeas (garbonzo beans), rinsed and drained
8 ounces wide or spiral noodles
1 bunch kale, washed and chopped fine
3 large carrots, peeled and chopped fine
2 large celery ribs, washed and chopped fine
6 cups water
2 cubes vegetable bouillon

Directions
Pour six cups of water and vegetable bouillon into large pot and bring to a boil, to dissolve.

Add carrots and celery; cook about 5 minutes, until vegetables are crisp-tender.

Stir in kale and noodles; reduce heat; cover and simmer for about 5 minutes, or length of time as called for on noodle package.

When noodles are done, stir in chickpeas, then cover and simmer for 2 to 3 minutes.

Season with salt and pepper to taste. Serve hot.

Note: We use Ronzini Healthy Harvest Whole Wheat noodles for this; could use regular egg noodles instead, if preferred.

Ingredients
5 – 6 pounds of apples – mix of varieties is best
1/4 cup water
1 – 3 cups of sugar (to taste)
2-3 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt

Directions
Core, peel and chop the apples. Fill the crockpot as full as you can get it, while still allowing the lid to fit. Add 1/4 cup water; cover and cook on medium heat overnight, or until the apples are completely soft.

Puree apples to desired consistency (I prefer my apple butter completely smooth; you may want to leave yours chunky) and return to crockpot.

Stir in 2 teaspoons cinnamon, 1/2 cup sugar, cloves, and allspice. Resume cooking (on low to medium heat) with lid off for 4 – 8 hours, or until butter has reduced to desired thickness.

Add additional sugar, cinnamon, and salt to taste (types of apples have varying sweetness, so you should taste first, then adjust accordingly).

Sterilize pint jars and lids. Fill jars with apple butter and process in boiling water bath for 10 minutes.

Ingredients
8 cups of peeled, sliced peaches
5 Cups sugar
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

Combine the peaches and 2 cups of sugar in a large pot over medium heat for about 25 minutes, stirring occasionally. When peaches are soft enough to crush against the side of the pot with a spoon, stir in the remaining ingredients. Mix with a potato masher if you like your jam chunky, or if you’re like me and prefer your jam smoother, blend with a blender or food processor. Cook over medium heat another five to ten minutes until jam thickens to desired consistency (test by putting a small spoonful on a plate and allowing to cool), stirring regularly to avoid burning.

Pour into sterilized glass jars (follow manufacturer’s instructions for sterilizing jars and lids) and process in hot water bath for 10 minutes. Makes about 8 half-pint jars of incredibly delicious jam.

Option:
Add 1 teaspoon cinnamon to jam if desired (or try some other combination of your favorite spices)

Ingredients
6 cups fat free, low sodium vegetable broth
1/2 cup fat free milk
4 tablespoons fat free sour cream
1 large white or yellow onion, chopped
1 large carrot, chopped
1 clove garlic, chopped
5 cups broccoli florets
1 cup potato flakes

Stir together onion, garlic, and broth in large pot. Bring to boil, then cover and simmer for about 5 minutes, or until onion is tender. Stir in potato flakes and milk, then add broccoli and simmer 10 minutes more, covered.

Puree soup in blender or food processor. Return to pot, stir in sour cream. Serve warm.

Directions
Combine vinegar, sugar in salt in medium bowl and stir to dissolve.

Wash cucumbers thoroughly, then slice as thin as possible. Add cucumber slices and toasted sesame seeds to vinegar mix; toss well to combine.

Serve immediately.

Directions
Combine milk, butter, honey and cinnamon in a small saucepan and bring to boil over medium heat, stirring constantly.

Turn heat down to simmer, and stir in polenta. Whisk over low heat until smooth and thickened, then stir in almonds.

Pour immediately into ungreased 8 1/2 inch x 4 1/2 inch bread pan. Allow to cool.

Cover with plastic wrap and store in refrigerator. Serve warm or cold.

Makes about 6 – 8 servings.

Ingredients
1 bunch kale
1 yellow onion, finally chopped
2 cloves garlic, finely chopped
1 pound potatoes, peeled and cubed small
2 tablespoons olive oil
4 cups vegetable broth
1/2 pound spicy sausage, sliced**

Directions
Remove tough stems from kale. Wash and dry leaves; cut crosswise into 1/4-inch ribbons.

In a saucepan, saute onion in oil over medium heat until soft; add garlic.

Add kale, potatoes, and vegetable broth. Simmer until kale is completely tender and potatoes are falling apart (about 45 minutes).

In a pan, fry sausage slices in oil & drain on paper towels. Continue cooking soup for another 15 minutes to allow the flavors to blend.

Season with salt and pepper to taste.

**We made this using 6 Morningstar Vegetarian Sausage patties instead, and thought it was delicious

Ingredients
1 cup flour
1/4 cup packed brown sugar
1/2 tsp salt (this can be left out)
1/2 cup (1 stick) butter, cut into small pieces
1 cup lemon curd, chilled

Directions
Stir together flour, sugar and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. Knead dough with hands until it comes together.

Press dough into an 8×8 inch baking pan. Bake in a 350 degree oven for about 20 minutes, until lightly brown at the edges.

Let the shortbread cool completely, then spread chilled lemon curd over the top. Place in refrigerator to set (overnight is best, but if you’re pressed for time, an hour or two will do).

Cut into 24 bars, and serve. Store remainder (if there are any) in a covered container in the refrigerator.