Chipotle Ponzu

1/2 c. OJ
1/4 c. Lemon juice
1/4 c. Soy sauce
1 Shallot, finely chopped
2 t chopped fresh ginger
2 (or more) chipotle chilis in sauce
1 clove garlic

Combine all ingredients in a blender and puree.

Pour into saucepan through fine mesh filter/sieve

reduce over medium heat until medium thick.

Serve over old bay grilled salmon or tofu

Wilted Spinach

1 6oz. bag Organic spinach
1 shallot
1 clove garlic
1 T olive oil
salt and pepper to taste

Combine shallot, garlic, and olive oil in medium saute pan. heat until aromatic. Add spinach and cover. when spinach is wilted (about 3 mintues) stir. add salt and pepper to taste. serve immediately.

Butternut squash

Dice 1 butternut or acorn squash into 3/4-1" pieces.

Steam until tender.

Place in bowl, add

2T butter
Salt and fresh ground black pepper to taste.

Serve immediately

Garlic Asparagus Brown Rice Risotto

1 c. Short grain brown rice
1 c. Chicken stock

Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.

Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme

And add to
1 T olive oil

in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.

Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper

Stir constantly until liquid almost disolves

Slowly add
4-5 cups water

1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.

Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms

Stir together until cheese is melted. Serve immediately...

Makes 4 servings

Adapted from various recipes.

Roasted red pepper hummus

a la Forks over Knives

1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water

Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.