Side dishes

1. In a serving bowl, combine spinach leaves, mandarin oranges, red onion
   and mushrooms. Toss together.
2. Pour dressing over salad; toss to coat.
3. Place 1 cup of salad mixture in bowl or plate and garnish with raspberries.
4. Add salt and pepper to taste.

1. Preheat oven to 450 degrees.
2. Peel onions, leaving roots intact; cut each onion into wedges (about 6 per onion).
3. Place wedges in baking dish coated with non-fat cooking spray.
4. In a bowl combine vinegar, brown sugar, thyme and salt and pepper and mix.
5. Pour vinegar mixture over onion wedges, tossing to coat evenly.
6. Cover and bake for 25 minutes.
7. Remove cover after 25 minutes and continue baking for additional 45 minutes or until tender.

1. Peel sweet potatoes and cut into half-inch cubes.
2. Spray a dutch oven with non-fat cooking spray. (A dutch oven is a smooth bottom pan with
   two handles made of bare or enameled cast iron or aluminum or ceramic.)
3. Add garlic, curry powder, nutmeg and sweet potatoes and cook over medium heat, about 5 minutes.
4. Add bell peppers, increase the heat to medium-high, cover and cook for 5 minutes. Uncover and cook for 5 minutes more, stirring occasionally.
5. Increase the heat to high; add tomatoes and juice. Bring to a boil and add crushed red pepper, salt and black pepper.
6. Reduce the heat to low and simmer for about 15 minutes, until sweet potatoes are tender.
7. Boil water on high heat in a small pot with ½ teaspoon of salt. Add couscous, cover and remove from the heat. Set aside for 5 minutes.
8. Fluff with fork; spoon sweet-potato mixture over couscous and serve.

1. Preheat broiler.
2. Line a baking sheet with aluminum foil and spray foil
   with nonstick cooking spray.
3. Arrange vegetables on prepared baking
   sheet. Lightly spray vegetables with nonstick cooking spray.
4. Sprinkle
   garlic, basil, cilantro, and parsley over vegetables.
5. Broil for 10
   minutes. Remove pan from oven, turn vegetables over, and sprinkle with
   cheeses. Broil for an additional 10 minutes or until cheeses melt.

Serve warm.

1. In a serving bowl, combine tomatoes, yellow and red peppers, cucumbers,
   red onion and feta cheese.
2. Pour dressing over salad; toss to coat.
3. Add salt and pepper to taste.

1. Preheat oven to 425 degrees.
2. Spray 9 x 13 baking dish with non-fat
   spray. Set aside.
3. Put chopped vegetables in baking dish.
4. Add basil,
   thyme, parsley, grated parmesan, garlic, vinegar and chicken stock to
   vegetables and stir to mix. Season with salt and pepper.
5. Bake for
   20-25 minutes, stirring frequently until vegetables are tender.

1. Spray sauce pan with non-fat cooking spray, add onion and sauté until
   the onion is tender about two to three minutes.
2. Add rice and stir in
   liquid from onions.
3. Cook rice for about 1 minute. Be sure to keep
   stirring to keep rice from sticking to bottom of the pan.
4. Add chicken
   stock or water, bay leaf, salt and pepper and bring to a boil. Once
   stock reaches a boil, lower heat and simmer.
5. Simmer for about 20 to 25
   minutes or until all liquid is absorbed. If rice is undercooked add a
   little more stock about a ¼ cup, cover and cook an additional 5 to 7
   minutes.
6. Rice should be light and fluffy when done.

1. Spray medium saucepan with non-fat cooking spray; sauté garlic and
   onion until softened, approximately 10 minutes.
2. Add stock and potatoes;
   cover and simmer for 20-25 minutes or until softened. Puree in food
   processor until smooth. Return to saucepan and set aside.
3. Spray skillet
   with non-fat cooking spray; sauté mushrooms until softened. Add cooking
   sherry or Madeira wine and cook for 2-3 minutes. Add to soup and stir
   thoroughly. Warm milk in microwave, once warm add to soup mixture and
   stir until combined.

(Either sherry or Madeira will add a unique sweetness to soup.)