Stuffed Squash

1 acorn squash
spinach
Gorgonzola - or sharp cheese of your choice

- cut squash half on the equator - cut off point at the bottom so the bottom half will sit flat
- roast in oven at 400°F until just tender (20-40 min depending on size)
- fill with spinach and cheese
- return to oven until spinach is tender and cheese is melted
- add bacon ;)

Veggie Pizza

large tortilla
favorite spaghetti sauce (I prefer Classico)
mozzarella
spinach
kalamata olives, halved
1 clove garlic, minced
artichoke (canned and quartered)

- lay tortilla on baking sheet lined with parchment paper
- smear tomato sauce over surface to coat
- add olives, garlic, and artichoke
- roll spinach up like a cigar and chop, scatter over pizza
- evenly coat mozz on top
- bake at 400°F until edge of tortilla is browned

Portabello Sammich

1 large portabello mushroom
olive oil
1/2 fire-roasted red bell pepper - enough to cover slice of bread (see below for roasting instructions, or buy canned fire-roasted red peppers - just as good)
spinach - enough to layer on sammich
2 oz goat cheese
1/2 Tbsp minced garlic
tsp lemon juice
2 slices of hardy bread

- slice portabello
- in med non-stick pan - lightly coat with olive oil, bring to med heat - add sliced portabello
- 2 minutes and flip
- 2 min and flip
- remove from pan and dab dry with paper towel
(cooked mushrooms can be refridgerated for sammiches for a few days - taste just as good cold)
- in small bowl combine goat cheese, minced garlic and lemon juice - mix thoroughly
- toast bread if desired
- slather on goat cheese mixture
- lay on spinach
- lay on pepper
- lay on portabellos

broiler roasting peppers
- remove top of pepper by cutting downward at the crown and cutting around the stem (like a pumpkin) - pop the top out and the placenta and seeds should follow (slice long-ways down the side of the pepper if it doesn't come out easily)
- cut pepper in half, place open side down in the broiler set to 500°F or oven broiler setting
- broil for up to 15 min, keep an eye and remove when most of the pepper is blackened
- remove and let cool under a paper towel
- remove skin, pat dry

gas stove-top roasting
- turn on burner to med-low
- place whole pepper on burner's grate
- turn with grilling tongs until most of the pepper's skin is blackened
- remove and let cool under a paper towel
- remove skin, pat dry

Preparing Veggies I

simple salads: dark leaf base, 2+ tasty veggies, protein / starch, acid, and oil

here:
baby spinach
1/2 bell pepper-julienne
1/2 onion- sliced
toss with 1/2 Tbsp apple cider vinegar and 1Tbsp extra virgin olive oil, pinch sea salt/cracked pepper
topped with roasted red potato and white cheddar wafer

to make cheddar wafers: heat small non-stick pan to low-med, lay single layer of shredded white cheddar. allow to melt, use paper towel to soak up extra oil. once it can be moved with a spatchula, flip for 10 seconds, remove from pan to paper towel, and shape quickly while warm