Adapted from Food Network Magazine The Chocolate Issue 2012

Turkish Red Cabbage Salad with Yogurt Sauce. From turkishcookbook.com

This yummy and healthy dip/spread recipe comes from the wonderful book "Mon premier dner v�g�tarien" by Alice Hart. It makes for a very soft, silky hummus that has a slightly sweet flavour from the carrots.

Found this online from the Mayo Clinic. DH and I thought this was a great way to prepare acorn squash. We really enjoyed it. We had a large (2-lb) acorn squash, so we just used one. The recipe says it serves 4, but DH and I ate it all, so I am saying it serves 2-4.

From VegNews magazine Dec 2011. You can substitute other similar sweet squash if you prefer. I used squash I roasted, stored then froze back in November. Dried sage was specified in the original recipe, but I thought is more appropriate to use fresh sage from our herb garden. A KitchenAid stand up mixer was used to prep the dough. The fry bread reminds me of South American arepas and they were delicious with a spoonful of homemade guacamole on top (not traditional). Origin of the term 'Three Sisters': "According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. This tradition of interplanting corn, beans and squash in the same mounds, widespread among Native American farming societies, is a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet to generations. Growing a Three Sisters garden is a wonderful way to feel more connected to the history of this land, regardless of our ancestry."

These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!

Healthy quinoa salad with a Mexican spin.

From http://homesicktexan.blogspot.com "I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. My friends think Im a little nuts for my obsession, and maybe I am, but who cares? It may have taken me many years, but at last I have cooked homemade flour tortillas I am pleased and proud to not only eat myself but to share with the world."

I saw this simple recipe being made on the CBC Network "Best Recipes Ever" program. I just made a slight adjustment.

My grandmother's recipe for fresh green beans au gratin, served on every holiday, was topped with either buttered breadcrumbs or French fried onions -- or both. I experimented, slicing fresh green beans julienne-style, but noticed the sauce came out slightly runny (see photo). After a second trial, I prefer regular-cut green beans, using both toppings (buttered breadcrumbs first, then French fried onions as a final garnish).

Grandma's Famous Green Beans Au Gratin Rating: 0 Created: Feb 2, 2012 7:44:46 PM

This salad is light and refreshing, and tastes better the second day!

I've added my own little twist to this recipe, which was found online at tasteofhome.com.