Tortellini Salad

Tortellini Salad

Ingredients: 1 pkg. cooked tortellini 1 pkg. cherry tomatoes Colorful peppers- diced 1 zucchini, sliced 1 Summer squash, sliced 1 cucumber, sliced 1 bunch green onions sliced Mix all together. Dressing Ingredients: 2 lemons, juiced 2-3 garlic minced 1/2 t salt 1 T fresh parsley 

Cauliflower soup with Wild Rice

Cauliflower soup with Wild Rice

1 cup uncooked wild rice (use a blend blend or you can cook black rice separate) 4 cups fresh cauliflower florets or about medium head of cauliflower, chopped 2 tablespoons olive oil 3 medium carrots, peeled and diced 3 stalks celery, diced ½ teaspoon dried thyme ½ teaspoon dried rosemary 3 cloves garlic, minced 4 cups low-sodium vegetable broth 1½ cups water ¼ cup nutritional yeast ⅔ cup raw 

Renee’s Vegan Potato Salad

Renee’s Vegan Potato Salad

Ingredients 1 bag of red potatoes, chopped and cooked 2 ½ fresh lemons squeezed (or more to taste) 1 ½ cup Vegenaise (original) 2 tsp lemon pepper, or more to taste 2 tsp dried dill weed Fresh lemon thyme (to taste) Salt (to taste) 2 

Broccoli Salad

Broccoli Salad

Salad 1 large bunch finely chopped broccoli ½ to 1 cup chopped red onion 1 cup sunflower seeds (toasted if desired) 1 cup golden raisins Dressing ½ jar Mayonnaise 3 Tbsp. lemon juice 3 Tbsp. sugar (dissolved in the lemon juice) dash salt Toss dressing 

Shelley’s Spanish Rice

Shelley’s Spanish Rice

2 cups uncooked rice ⅔ cup onion, chopped 4 Tbsp. butter 2 Tbsp. McKay’s chicken seasoning 3 ½ cups hot water 1 cup salsa 2 cups sliced green olives 4 Tbsp. chopped green onions Sauté rice and onions in butter until golden. Mix them with 

Helen Lake’s Spanish Rice

Helen Lake’s Spanish Rice

1 cup uncooked rice 1 medium onion, chopped ¼ cup oil ½ tsp. Bill’s chicken seasoning 2 ½ cups canned tomatoes 1 cup boiling water ⅔ cup sliced green stuffed olives 1 cup grated cheese Mix and pour into a 2 quart casserole covered dish.