• 1/3 cup honey dijon mustard
• 1/3 cup chicken broth
• 1/3 cup peanut butter
• 2 tbsp teriyaki sauce
• 2 tbsp Frank’s RedHot Sauce, or hot sauce of your choice
• 2 cups thinly sliced vegetables, like green onion, snow peas, cucumber, or bell peppers
• 1/2 cup cooked spaghetti (lukewarm or cooled)

Combine mustard, chicken broth, peanut butter, teriyaki sauce, and hot sauce in a large bowl; whisk until blended.

Add vegetables and pasta; toss to coat. Serve immediately.

Options:
*substitute sunflower seed butter or tahini for peanut butter
*add dried cranberries or slivered almonds
*serve on top of salad greens

• 1 15 oz can red kidney beans, rinsed and drained
• 1 15 oz can white beans, drained and rinsed
• 1 cup fresh green beans, cut into 2-inch pieces
• 1 cup water
• 1/2 cup uncooked bulgur wheat
• 1/3 cup vegetable oil
• 1 tbsp sesame oil
• 6 green onions, chopped
• 2 tbsp minced fresh ginger or 1/4 tsp ground ginger
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 3 tbsp soy sauce
• 2 tbsp white wine vinegar
• 1/2 tsp sugar
• 1 Roma tomato, diced

Place green beans in medium saucepan; cover with water. Bring to a boil then reduce to low. Simmer, covered 5-6 minutes. Rinse and drain.

Combine bulgur and water in small saucepan. Bring to a boil over medium heat; reduce to low. Simmer,
covered, 5-10 minutes or until water is absorbed.

Combine green beans, bulgur, kidney and white beans in a large bowl.

Heat oils in large skillet over medium heat. Add green onions, ginger, garlic, and red pepper flakes. Cook and stir about 3 minutes, then remove from heat. Stir in soy sauce, vinegar, and sugar. Pour oil mixture over bean mixture and fold in well. Cover; refrigerate 2-3 hours.

Options:
use garbanzo beans instead of white beans
add yellow or orange peppers

• 1 cup sliced mushrooms
• 1 cup thinly sliced carrots
• 1 cup green or yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup onion
• 2 tbsp pitted olives, chopped
• 2 tsp lemon juice, divided
• 1 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 3 cups stemmed spinach, torn

Preheat oven to 375F. combine mushrooms, carrots, bell pepper, tomatoes, onion, olives, 1 tsp. lemon juice, oil, oregano and black pepper in large bowl; toss until evenly coated. Spread in a single layer on baking sheet.

Roast 20 minutes, stirring once. Remove from oven; stir in remaining lemon juice. Serve warm over spinach.

Options:
*add your favorite cheese
*put vegetables on skewers and grill

• 3 cups cubed French bread
• 1/4 cup pecans or walnuts, chopped
• 1/2 cup dried sweetened cherries, chopped
• 1 celery stalk, trimmed and diced
• 3 tbsp olive oil
• 1 tbsp honey
• 3 tbsp raspberry vinegar
• 2 tbsp water
• 1/4 tsp curry powder

Preheat oven to 350F. Spread bread cubes on baking sheet; bake 15 minutes or until toasted. cool completely and set aside.

Toast nuts in medium skillet over medium heat 3 minutes, stirring frequently.

Combine nuts, cherries, celery and bread in large bowl.

Combine oil, vinegar, honey, water and curry powder in a cup; stir well. Pour over salad and toss. Serve immediately.

• 1 small fennel bulb, shredded
• 1 medium carrot, shredded
• 1 small red or yellow bell pepper, chopped
• 1 granny smith apple, diced (place in lemon water until ready to use)
• 1 green onion, thinly sliced
• 1/2 Roma or 4 cherry tomatoes, diced
• 2 tbsp mayonnaise
• 2 tbsp plain yogurt
• 1 tbsp cider vinegar
• 1 tbsp chopped parsley
• 1/2 tsp dried dill weed
• 1/8 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp sugar
• pinch ground pepper

Combine fennel, carrots, bell pepper, tomatoes, apple, and green onions in a medium bowl.

Combine mayonnaise, yogurt, vinegar, parsley, dill, cumin, salt, sugar, and black pepper in a small bowl until smooth. Add to vegetables and toss to coat. Refrigerate, covered, until ready to serve.