In a medium serving bowl, combine the tomatoes, cucumber, onion, cheese, and dressing. Toss well. Season to taste with salt and pepper. Serve immediately.
Yield: 6 servings (3 cups); Serving = 1/2 cup
Preheat the oven to 400°F. Place the parsnips, rutabagas, and turnips on a 15" x 10" baking sheet. Drizzle with the oil and sprinkle with the rosemary, thyme, mustard, and salt. Toss well and distribute evenly over the pan. Roast, stirring or shaking the vegetables every 15 minutes, until they’re tender and evenly browned, or about 45 minutes. Sprinkle with black pepper; taste and adjust the seasonings. Serve hot or at room temperature.
Yield: 4 servings
In a large skillet, heat the water over medium heat. Add the onions; cook, stirring, until transparent, about 2 minutes. Add the soy sauce.
Add the kale; cook, stirring, until the kale is wilted, about 2 minutes. Add 1/4 cup of water as needed to cover; simmer, covered, 15 minutes. Cook until desired consistency.
Drain, add oil, vinegar, pepper and serve.
Yield: 4 Servings
Preheat the oven to 400 °F.
Cut the squash in half, scoop out and discard the seeds, and cut the squash into 1" cubes.
In a large glass or plastic mixing bowl, combine the squash, olive oil, thyme, salt, and pepper and toss to mix well. Transfer in a single layer, not touching, to a large nonstick baking sheet. Roast, turning the pieces once about halfway through, until tender and cooked through, about 40 minutes. Serve immediately.
Yield: 4 (generous 3/4 cup) servings
Heat sesame oil in a large skillet over medium heat. Add mustard seed and coat with oil, cook about 2 minutes without burning.
Add cumin seed and ginger and cook an additional minute. Add cauliflower, water, turmeric, crushed red pepper and salt. Bring to a boil then cover and reduce heat. Cook for about 15 minutes until cauliflower is soft.
Sprinkle with paprika and serve.
Yield: 6 Servings
Preheat oven to 350 degrees F. In a large nonstick skillet, sauté the onion in a tablespoon of Smart Balance over medium-high heat until soft, about 10 to 12 minutes. Add the cumin and cook for another minute.
Using a rubber spatula, scrape the contents of the skillet into a 12-inch baking dish. Sprinkle the onions with the thyme and brown sugar.
Wash off the butternut squash, then cut it open and remove the seeds. Cut into manageable chunks and peel with a vegetable peeler. Cut into 1-inch cubes. Sprinkle the squash with salt and pepper. Put the cubes into the baking dish and gently mix with the onion mixture.
Bake covered for 60 minutes, or until the squash is tender. Allow to cool for 10 minutes before serving.
Yield: 4 servings
In a small saucepan, combine the carrots, water, cinnamon stick, and salt. Bring to a boil, then reduce the heat. Cover and simmer for 5 to 8 minutes or until the carrots are crisp-tender. Drain the carrots and discard the cinnamon stick.
Transfer the carrots to a serving bowl. In the saucepan, heat together the brown sugar, Smart Balance, parsley, and ginger until the margarine and brown sugar are melted. Drizzle the mixture over the carrots and gently toss until coated.
Yield: 8 Servings
In large nonstick skillet, sauté carrots and scallions in Smart Balance for 2 minutes. Add broth, thyme, sugar, and pepper. Simmer for 5 minutes. Stir in peas and simmer until liquid is reduced and vegetables are crisp-tender, about 5 minutes. Garnish with mint.
Yield: 4 Servings
In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.
In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.
Yield: 8 Servings
Preheat the oven to 400 °F. Lightly mist a large nonstick baking sheet with the olive oil spray.
In a large resealable plastic bag, combine the broccoli, vinaigrette, and vinegar. Shake the bag to coat well. Arrange the broccoli in a single layer, not touching, on the prepared baking sheet. Bake for 12 to 15 minutes, or until the broccoli is crisp-tender and lightly browned. Serve immediately.
Yield: 4 servings
In a large bowl, combine the beans, green and red peppers, onion, scallions, lime juice, cilantro, oil, and hot-pepper sauce. Serve immediately or chill until ready to serve.
Yield: 4 Servings
Clean sweet potato, quarter, and place on a baking sheet. Coat surfaces evenly with olive oil. Sprinkle rosemary, garlic, salt, and pepper over potato. Broil for 20-25 minutes or until cooked and lightly browned.
Yield: 2 Servings
