Ingredients:
12 large fresh mushrooms
1 tsp margarine
1 tbsp onion, chopped
1 clove garlic, minced
2 tbsp parsley, chopped
½ cup spinach, cooked, chopped
1 tsp low-sodium soy sauce
½ cup reduced fat or fat-free cheddar cheese, shredded
dash of nutmeg
¼ cup fresh parmesan cheese, grated

Directions:
To clean mushrooms, wipe caps and stems with a damp cloth. Twist stems to remove from mushrooms caps. Dice stems and set aside. Place margarine in saucepot; melt on medium heat. Add diced stems, onion, garlic, and parsley. Stir and cover.

When steam escapes, reduce heat to low and cook 2 minutes. Remove lid; add spinach, soy sauce and cheddar cheese. Stir until cheese is melted. Carefully stuff a large spoonful of mixture into each mushroom cap. Arrange caps in large skillet, filling side-up. Cover; place over medium heat. When steam escapes reduce heat to low and cook 4 to 5 minutes.

Sprinkle tops with nutmeg and parmesan cheese before serving.

Ingredients:
1 tsp vegetable oil
4 cloves garlic, minced
1 tbsp ginger, minced
3 medium carrots cut into 1 inch pieces
2 medium potatoes, cubed
1 medium yam, cubed
1 medium turnip, cubed
1 cup scallions, sliced
1 tbsp honey
2 tbsp apple cider vinegar
1 tsp seasoned salt or herb salt substitute
½ teaspoon pepper
1 bunch collard greens or fresh spinach
1 12 ounce package extra firm tofu, cubed

Directions:
Preheat stockpot with 1 tsp vegetable oil, uncovered. Sauté minced garlic and minced ginger until lightly browned. Add remaining ingredients, except collard greens/spinach and tofu. Cover and reduce heat to simmer for 45 minutes or until vegetables are tender. Add collard greens or spinach and tofu. Stir, cover, and simmer 5 to 7 minutes for spinach or 10 to 15 minutes for collard greens.
Season to taste.

Ingredients:
3 cups raw tri-color pasta fusili spirals
2 small carrots, cut in ¼ inch slices
2 celery stalks, cut in ¼ inch slices
1 small red onion, chopped
1 cup broccoli florets
1 tbsp fresh basil or parsley, minced
½ cup reduced-fat Italian dressing

Directions:
Place 2 quarts of water in stockpot bring to a boil over medium-high heat. Lightly salt after water has come to a boil. Stir in pasta. Return water to boil and cook 6 to 8 minutes until tender.

Drain water, rinse under cold running water, and drain again. Add onions and place pasta in large mixing bowl. Place 2 cups of water in stockpot; bring to a boil over medium heat. Add carrots in steamer, placed over the stockpot. Cover and steam 1 additional minute. Add broccoli, cover and steam 1 additional minute. Add celery, cover and steam 30 seconds. All vegetables should be crisp and bright in color. Place steamer under cold running water until vegetables are cooled. Drain well.

Add vegetables to pasta in serving bowl. Add fresh basil or parsley and dressing. Toss and serve, or refrigerate to chill.

Ingredients:
2 cloves garlic, minced
¼ cup onion, minced
1 tbsp parsley, chopped
½ cup Gouda cheese, shredded
1 can crab meat, drained
12 large mushroom caps
paprika

Directions:
In medium mixing bowl mix first five ingredients together; or pulse in food processor, adding crab last. Fill each mushroom cap with crab mixture. Place mushrooms in large skillet, filling side up. Cover, cook over medium heat until water seal is formed, approximately 5 minutes. Reduce heat to low for an additional 10 minutes.

Remove from skillet to serving plate and sprinkle mushroom caps with paprika.

Directions:
1 tsp olive oil
1 tsp garlic, minced
1 tsp fresh ginger, minced
¼ tsp red pepper, crushed
4 cups carrots, diagonally sliced
1/3 cup canned chicken broth, undiluted
1 tbsp soy sauce
1 tsp cider vinegar
1 tsp sugar
2 tsp cornstarch
1 tsp water

Directions:
Preheat medium skillet for 1 minute over medium heat. Add first nine ingredients, stir. Cover. Cook on medium heat for 2 minutes. Reduce heat to low and cook 5 minutes or until carrots are tender.

In medium mixing bowl combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into carrot mixture and cook 1 minute or until slightly thickened.

Ingredients:
3 ears of fresh corn
½ cup fresh lime juice
1/3 cup red onion, minced
1/3 cup fresh cilantro, minced
3 tbsp white vinegar
2 tsp sugar
2 tsp cumin, ground
2 tsp chili powder
1 15 ounce can black beans, drained
Lime wedges for garnish

Directions:
Remove husks and silk from corn. Rinse the husks and the corn well; leave water clinging to them. Line the bottom of a stockpot with a thick layer of husks. Ears may be either laid across the bottom of the stockpot or may be stood on end on top of the husks.
Cover the stockpot and begin cooking on medium heat until cover is hot to the touch. Reduce heat to low and cook for 5 more minutes until tender.

Cool. Cut kernels from corncob; place in a medium mixing bowl. Add lime juice and remaining ingredients; stir gently. Cover and chill 1 hour. Garnish with lime wedges, if desired.

Ingredients:
1 tsp olive oil
¼ lb. fresh mushrooms, sliced
¼ cup sweet bell pepper, chopped
2 tbsp onion, chopped
1 lb. fresh asparagus
¼ cup chicken broth
1 tsp cornstarch
2 tbsp balsamic vinegar
1 tsp fresh tarragon leaves, chopped
1 tsp lemon peel, grated
salt and pepper to taste

Directions:
Heat olive oil in large skillet over medium heat. Add mushrooms, bell pepper, and onion. Sauté about 2-3 minutes or until almost tender. Add asparagus and sauté an additional 2 minutes.
In a medium mixing bowl, stir together chicken broth, balsamic vinegar and cornstarch.
Add tarragon leaves and lemon peel to skillet. Stir in cornstarch mixture. Cook until sauce boils and coats asparagus.

Ingredients:
3 cups rice, rinsed twice
4 cups water
2 packages Goya® saffron
2 heaping tsp Goya® sofrito
1 15 ounce can Goya® pigeon peas, undrained
½ lb. ham, center cut, chopped
¼ lb. summer sausage, chopped
salt to taste

Directions:
Preheat stockpot over medium heat. Add meat, brown. Add remaining ingredients while stirring. Cover. When steam escapes reduce heat to simmer. Cook 20 minutes.