Roasted Brussels Sprouts

Preheat oven to 375

Brussels Sprouts (as many as you like)
Olive Oil
kosher salt
black pepper

Cut bottoms off of each Brussels Sprout and rinse.
Pat dry.
Cut each sprout in half and place in bowl.  
Add olive oil (to your liking) to bowl.
Mix sprouts and oil until sprouts are evenly coated.  
Add salt and pepper and mix again.  
Place Brussels Sprouts in a single layer on a cookie sheet.
Bake for 15 minutes.  
Stir and continue baking for another 15 minutes.  
Bake until they are golden brown and slightly crispy.
Macaroni & Cheese 

1 pound macaroni

Ingredients for topping:
1/2  stick unsalted butter
2 C. freshly ground bread crumbs
1 1/2 C. grated extra-sharp cheddar cheese
1/2 C. grated Parmesan

Ingredients for sauce:
1 stick unsalted butter
6 T. all-purpose flour
5 C. whole milk
6 C. grated extra-sharp cheddar cheese
1/2 C. grated Parmesan
2 t. salt
1/2 t. pepper

Directions for macaroni:
Cook macaroni in a pot of boiling salted water until al dente. 
Save 1 C. cooking water and set aside. 
Drain macaroni in a colander. 
Set macaroni aside while you prepare cheese sauce.

Directions for topping:
Melt butter.
Stir together with bread crumbs, cheddar and Parmesan.
Set aside.

Directions for sauce:
Melt butter in a large pot over medium-low heat.
(I use the same pot that I boiled the macaroni in)
Whisk flour into melted butter. 
Whisk continuously until well blended and nutty smelling.
Whisk in milk.  
Bring sauce to a gentle boil, whisking constantly
(this takes quite a while)
Stir in cheeses, salt and pepper until smooth.  
***Add the cooking water back in.
Mix well.
Remove from heat and pour over cooked noodles.
Mix well. 
Transfer to 2-buttered 9 x 13-inch baking dishes.  

Preheat oven to 375

Sprinkle topping over macaroni and bake (uncovered) until golden and bubbling, about 20 minutes.
**Do not overbake!
Your pan size and your oven may change the baking time. 
Don't let this get dried out! 
It should be moist coming out of the oven.
​Asparagus, Pecorino and Red Onion Salad

One bunch asparagus, tough ends removed
1 small red onion, finely diced
1 C. coarsely grated aged Pecorino
1/3 C. red wine vinegar
1/4 C. extra-virgin olive oil
kosher salt and pepper to taste

Cut the asparagus, including tips, into very thin slices.
Place in a medium bowl.
Add the red onion and pecorino and toss to combine.  
Dress with the vinegar, olive oil and salt and toss again. 
Easy Roasted Potatoes

Preheat oven to 375

2 pounds potatoes, cut into 1-inch chunks
1/3 C. olive oil
1 package dry onion soup mix

Place cut potatoes in a large bowl.
Mix olive oil and dry onion soup mix together.
Pour over potatoes and mix well.
Pour potatoes onto baking sheet.
Spread out evenly.
Bake for 30-45 minutes or until golden-brown.
May need a sprinkling of kosher salt when finished.
Beans, Beans, Beans

Preheat oven to 350

2 onions, chopped (sauteed if desired)
1 (16 oz) can baked beans
1 (16 oz) can green beans, drained
1 (16 oz) can wax beans, drained
1 (16 oz) can lima beans, drained
1 (16 oz) can kidney beans, drained
1 (16 oz) can tomato soup
1/2-3/4 C. brown sugar
2 T. prepared mustard
1 t. chili powder
1 (6 oz) can tomato paste
bacon slices (if desired)

Mix all ingredients and pour into a 9 x 13-inch baking pan. 
Top with slices of bacon if desired.  
Bake uncovered for 1 hour.
Cheesy Hash Brown Bake

Preheat oven to 375

2 pounds frozen hash browns (thaw 30 minutes)
1 C. diced onion
1 (10 3/4 oz) can cream of chicken soup
2 C. sour cream
1 stick butter, melted
1 1/2 C. sharp cheddar cheese, grated
salt and pepper
1 C. potato chips, corn flakes or cheese crackers, crushed

Mix first 7 ingredients together. 
Spread into a 9 x 13-inch baking dish. 
Top with crushed chips.  
Bake for 1 hour.
Carrot Souffle

Preheat oven to 350

4-5 pounds carrots, peeled and cut into 1 inch pieces
1/2 C. (1 stick) butter, softened
1 C. sugar
1 1/2 t. baking powder
1 1/2 t. vanilla extract
1 t. cinnamon
2 T. flour
4 eggs, well beaten

Put carrots in a large pot with enough water to cover.  
Bring to a boil and cook until carrots are very soft.  
Drain carrots well and place back in pot used to boil the carrots.
Add butter to warm carrots and smash together.
In a separate bowl, add sugar, baking powder,vanilla, cinnamon 
and flour and mix until smooth.  
Add eggs and mix well just to combine.  
Add egg mixture to carrots and mix well.
Pour into a greased 9 x 13-inch baking dish.  
Bake 55 to 60 minutes or until top is light golden brown. 
Cranberry Walnut Quinoa Salad

1 C. quinoa
1 C. dried cranberries
1 C. frozen peas or green beans
1/4 C. walnuts, chopped
1/4 C. green onions, sliced
1/4 C. balsamic vinegar
1 1/2 T. olive oil
4 cloves garlic, minced
1/2 t. salt
1/4 t. pepper

In a medium pot, combine quinoa with 2 cups water.
Bring to a boil over high heat, uncovered.
Reduce heat to a simmer.
Cover and continue cooking until all water is absorbed.
In a medium bowl, combine:
cooked quinoa, dried cranberries, peas/beans, walnuts and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil and garlic until well blended.  
Pour over the quinoa mixture.  
Toss until well blended.  
Season with salt and pepper to taste.  
Serve warm or cold.
Chinese Cole Slaw

Ingredients for slaw:
1 pound shredded green cabbage (or packaged Cole Slaw)
1 or 2 carrots, shredded
4 green onions, chopped
4 large radishes, chopped
any other vegetable you like!

Ingredients for dressing:
Seasoning packet from 1 Chicken Ramen
2 T. sugar
1/4 C. canola oil
3 T. red wine vinegar
3-5 cloves of minced garlic
1/2 t. salt
1/2 t. pepper

Put all slaw ingredients in a bowl.
Whisk together dressing and pour over salad.
Refrigerate as long as you like so flavors blend.

When ready to serve, mix in:
noodles from Ramen, crushed
1 C. slivered almonds
2 T. toasted sesame seeds
or nothing at all!
Quinoa Tabbouleh 

1 C. quinoa
1 1/4 C. low-sodium chicken or vegetable broth
2 C. cherry tomatoes, halved
2 C. finely chopped hothouse cucumber, seeded
1 bunch green onions, finely chopped
1 clove garlic, minced
6 T. lemon juice
1/3 C. extra-virgin olive oil
2 C. fresh parsley, chopped
1 C. mint leaves, shredded (make sure all of the leaves are bright green)

Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa and broth.  
Bring to a boil, then reduce heat to a simmer, cover and 
cook until all of the broth is absorbed (10-15 minutes).
Meanwhile, place the tomatoes in a colander.  
Sprinkle the tomatoes lightly with salt and set over a bowl and let drain for 10 minutes.
Once the quinoa has cooled, transfer it to a large bowl.  
Add the drained tomatoes, cucumber, green onions, garlic, lemon juice, oil, parsley and mint.
Season with salt and pepper to taste.  
Chill for at least one hour to let the flavors blend.
Tofu "Egg" Salad 

1 (12 oz.) package firm tofu
1 T. mustard (any flavor)
1 T. honey
2 t. vinegar
1/2 t. turmeric
1/2 t. onion powder
1/2 t. celery seed 
1/8 t. pepper
1/4 C. minced celery
2 T. minced pickles

Crumble tofu into a medium bowl.  
In a small bowl, combine:
mustard, honey, vinegar, turmeric, onion powder, celery seed and pepper. 
Pour over the tofu and mash together well.  
Add the celery, green pepper and pickles and mix well again.  
You may serve it immediately, but letting it chill for a few hours allows the flavors to blend.
Tomato Tart

*Make pastry in advance

Ingredients for pastry:
1 3/4 C. self-rising flour
6 T. cold butter, cut into 1/2-inch pieces
1/4 C. cornmeal
1/4 C. Parmesan, grated
 2 T. Parmesan, grated (yes, this is correct!)
1/4 t. salt
pinch freshly ground pepper
1/2 C. buttermilk

Directions for assembling pastry:
In a food processor, pulse flour, butter, cornmeal, 
1/4 C. Parmesan, salt and pepper until crumbly.  
With motor running, add buttermilk in a slow, steady stream.
Process just until dough forms a ball.  
Divide dough in half, shape each half into a disc.
Wrap in waxed paper.
Chill 1 hour or overnight.

Ingredients for filling:
1 T. olive oil
2 T. minced onion
2 garlic cloves, minced
1 t. minced jalapeno chili
1 (28 oz) can plum tomatoes, chopped and juices reserved
1/4 t. salt
pinch freshly ground pepper

​1 egg, separated

Directions for filling:
In a medium saucepan over medium heat, heat olive oil until hot but not smoking.  
Add onion, garlic and jalapeno.
Cook for 1 minute.  
Add tomatoes, their juices and salt and pepper to taste.  
Bring to a boil over medium-high heat,.
Reduce heat and cook at a low boil for 20 minutes, or until reduced and thickened.  
Transfer to a bowl, allow to cool to room temperature, and use immediately or refrigerate, tightly covered, up to 1 day.

Preheat oven to 400

Directions for assembling tart:
Set out 9-inch round tart pan.  
Roll out one disc of dough to a 1/4-inch thick 11-inch circle.
Press dough into pan.  
Brush with egg white.  
Pour chilled tomato mixture evenly over tart shell.  
In a small bowl, stir together egg yolk and 2 t. water.  
Roll out remaining half of dough to 1/4-inch thick and cut into 1-inch strips.  
Arrange strips in a crisscross pattern over top of tart.
Brush with egg yolk mixture, and sprinkle with 2 T. Parmesan.
Bake on a baking sheet for 25 to 30 minutes, or until crust is browned.  
Serve warm or at room temperature.
Penne Basilica

1 lb. penne pasta
2 T. butter
1/2 C. sun dried tomatoes (soak for 20 minutes in hot water and julienne)
1/2 C. pine nuts (toasted)
garlic salt
2 1/2 C. heavy cream
1/2 C. shredded Asiago cheese

Cook pasta in boiling water until al dente.  
Add butter and remaining ingredients.  
Stir to blend.
Serve immediately.
Greek Tofu Salad

1/3 C. crumbled feta cheese
1/4 C. chopped red onion, or scallion
12 Kalamata olives, pitted and chopped
3 T. lemon juice
1 T. extra-virgin olive oil
1 1/2 t. dried oregano
8 oz. firm tofu, drained and crumbled (1 cup)
salt & freshly ground pepper, to taste
1 ripe tomato, coarsely chopped
1 small cucumber, coarsely chopped
2 T. chopped fresh parsley

Stir together feta, onion, olives, lemon juice, oil and oregano in a medium bowl. 
Add tofu and mash together with a fork. 
Season with salt and pepper. 
Cover and refrigerate for 20 minutes.
Add tomato, cucumber and parsley to tofu mixture. 
Salt and pepper to taste. 
Feta Wheat-Berry Salad 

1 C. wheat-berries (found in the bulk food section)
1/2 C. diced Feta 
1/2 C. thinly sliced red onion
1/2 C. julienne strips of seedless cucumber
5 T. olive oil
1/4 C. julienne strips of drained bottled roasted red pepper
2 T. lemon juice
1 T. red wine vinegar
1/3 C. Kalamata Olives
1 t. ground cumin
1 garlic clove, minced

Place wheat berries in a pot and generously cover with water.  
Bring to a boil and cook for 45 minutes or until wheat berries are tender 
(you will need to turn the flame down during cooking to prevent water from overflowing).
Drain wheat berries.  
In a large bowl mix wheat berries with the rest of the ingredients until well blended.  
Roasted Potato Wedges

Preheat oven to 400

Yukon Gold Potatoes (as many as you would like)
olive oil
kosher salt
black pepper

Sprinkle olive oil onto cookie sheet (to prevent potatoes from sticking).
Wash and dry potatoes.  
Cut each potato in half lengthwise and cut each half into wedges.
Place potatoes in a large bowl.  
Sprinkle olive oil over potatoes and mix very well making sure to coat each potato.  
Sprinkle salt and pepper over potatoes and mix well again.
Place potatoes on cookie sheet,
 making sure cut side of each potato is touching the cookie sheet.  
Bake for 20-30 minutes.  
Check side that was touching cookie sheet making sure it is golden brown.  
If so, gently flip potatoes to brown other side.
Bake 20-30 minutes more until crispy. 

Parmesan Dip

1 C. mayonnaise
1/4 C. grated Parmesan
1/4 C. milk
1 T. chopped chives

Combine ingredients and dip away!
Spicy Cole Slaw

1 (16 oz) bag shredded cabbage (or shred 1 head cabbage)
1 bunch green onions, sliced (as many as you would like)
1 C. mayonnaise
1 T. brown sugar
2 T. hot chili sesame oil
salt and freshly ground black pepper
1 C. peanuts

Mix all ingredients (except peanuts) together and refrigerate at least 4 hours or overnight.  
Mix in the peanuts before serving.
Potato Salad

Ingredients for salad:
3-4 pounds potatoes, boiled in skins, peeled and diced
8 ounces mayonnaise
4 eggs, hard cooked and diced
3 sweet pickles, diced
2 small onions, diced (optional)
1/2 stalk celery, diced
2 oz jar pimentos, sliced
dash salt and pepper
celery seed to taste

Ingredients for dressing:
2 T. sugar
1/2 t. dry mustard
1/8 t. red pepper
1 T. flour
1 t. salt
2 eggs
1/2 C. vinegar
1/2 C. water

Directions for Dressing:
Mix all ingredients together in a small saucepan.  
Cook on low until slightly thickened.

Directions for Salad:
Place potatoes in large bowl.  
Add mayonnaise, eggs, pickles, onions, celery, pimentos and seasonings.  
Toss with dressing.  
May garnish with additional hard cooked egg slices.  
Better if prepared a day in advance.
Ratatouille Casserole

Preheat oven to 400

1 medium eggplant, peeled and cubed
2 medium zucchini, cubed
1 large onion, chopped
2 ribs celery, chopped
1/4 C. olive oil
4 tomatoes, peeled and chopped
3 eggs
3/4 C. grated Parmesan, divided
1 t. minced parsley
1 t. dried basil
1/2 t. oregano
salt and pepper to taste
4 ounces grated mozzarella cheese (you can mix in feta if you like)

In a large skillet, saute:
eggplant, zucchini, onion and celery in olive oil for 10 minutes, or until vegetables are softened.  
Add tomatoes and saute mixture for 20 minutes, or until vegetables are very soft.  
Increase heat to high and cook mixture until liquid has evaporated.  
Transfer mixture to large bowl and let cool to room temperature.  
In another bowl beat eggs.
Mix in 1/4 C. Parmesan, parsley, basil and oregano.  
Add egg mixture to vegetable mixture and season with salt and pepper.  
Butter 8 or 9 inch pan and spoon in 1/2 vegetable mixture.  
Sprinkle with 1/4 C. Parmesan.  
Add remaining vegetable mixture, sprinkle with 1/4 C. more Parmesan.  
Top casserole with grated mozzarella cheese.  
Bake for 40 minutes.
Sweet Potato and Apple Casserole

Preheat oven to 375

2 T. all-purpose flour
1/2 C. brown sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves

3-4 medium sweet potatoes (peeled and sliced 1/4")
4-5 medium apples (peeled and sliced 1/4")
1/2 C. apple juice (or orange juice)
1/2 stick butter, diced

Mix the dry ingredients together in a small bowl.
Place a layer of sweet potatoes in the bottom of a 2-quart casserole dish.  
Top with a layer of apples.
Sprinkle 1/3 of the dry mixture over apples and dot with butter.
Repeat the layering until you run out of sweet potatoes and apples.  
Pour apple juice over the top. 
Cover and bake for 1 hour. 
Hot German Potato Salad

6 medium potatoes
6 strips bacon, cut into small pieces
2 T. flour
1/4 C. sugar
1 t. salt
1/2 t. celery seed
1/8 t. ground black pepper
1 C. water
1/2 C. vinegar

Wash potatoes, pierce several times with a paring knife.  
Microwave on high until tender, about 10-12 minutes; 
rearranging and turning potatoes over after 5 minutes.  
Let cool slightly, then peel potatoes and cut into 1/8-inch slices.  
You should have about 4 cups.
Place bacon in a 2-quart casserole; cover with a paper towel.  
Microwave on high until crisp. about 6 minutes; stirring after 3 minutes.  
With a slotted spoon, transfer bacon to paper towels to drain.
Stir flour, sugar, salt, celery seed and pepper into bacon fat until smooth.  
Microwave on high until bubbly, 1-2 minutes, stirring after 1 minute.
Add water and vinegar to flour mixture.  
Microwave on high 4 minutes,
or until mixture boils and thickens, stirring after 1 minute.  
Remove from oven and stir smooth.
Add potatoes and bacon; stir gently so potatoes hold their shape.  
Cover casserole and let stand until ready to serve.
Veggie-Stuffed Portobello Mushrooms

Preheat oven to 425

4- 4 to 5 inch Portobello mushroom caps, stems and gills removed
3 T. olive oil
1 small yellow pepper, chopped
1 small red onion, chopped
1 medium zucchini, coarsely shredded
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1/4 t. salt
1/4 t. ground black pepper
5 ounces baby spinach
1/2 C.  dry bread crumbs
4 oz. shredded mozzarella or provolone cheese
1/2 C. finely shredded Parmesan

Line a 15 x 10-inch baking pan with foil.  
In a large skillet, cook and stir pepper, onion, zucchini, carrot, celery and garlic in hot oil over medium-high heat for 4 minutes.  
Stir in salt and pepper.
Add spinach and cover skillet.
Cook for 2 minutes or until spinach is wilted.  
Remove from heat.  
Stir crumbs, mozzarella and half of the Parmesan into the spinach mixture.
Set aside.   
Arrange mushrooms, stemmed side up, on prepared pan.  
Divide spinach mixture among mushroom caps. 
Bake 15 minutes.  
Top with remaining Parmesan.  
Bake 2 minutes more or until heated through.
Chinese Green Beans with Garlic and Onion Sauce

2/3 C. chicken broth 
1 chicken bouillon cube
1 lb. fresh green beans
3 T. olive oil
2 T. butter
4-6 garlic cloves, minced
2  scallions, sliced
1 T. soy sauce
1 t. sugar

In a large saucepan over medium heat, dissolve bouillon cube in broth. 
Add beans and simmer, until nearly all the liquid has evaporated, turning them constantly.  
Heat the oil and butter in a pan.  
Add the garlic and scallions.  
Stir fry for 30 seconds.  
Add the beans and toss in the fat until well coated.
Add the soy sauce and stir for 30 seconds. 

*Does not double.
Green and Gold Casserole (one of my favorites!)

Preheat oven to 350

2 (10 ounce) tubes refrigerated crescent rolls
1/2 C. grated Parmesan
1 1/4 pounds zucchini (approximately 4 medium), 
halved lengthwise and sliced into 1/4 inch slices
4-5 cups of mushrooms (approximately 1#)
1 large onion, halved lengthwise and sliced thin
16 ounces sour cream
1/4 C. flour
1 t. salt
1/4 t. pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 1/2 C. shredded Monterey Jack cheese

Lightly grease a 9 x 13-inch pan.  
Unroll 1 roll of crescent rolls and place in bottom of pan, 
sealing perforations.  
Sprinkle with 1/4 C. Parmesan.
Bake for 10 to 15 minutes or until golden.
Meanwhile, saute zucchini, mushrooms and onions until slightly soft.
Remove and set aside.  
In a large bowl, stir together sour cream, flour, salt and pepper.  
Add zucchini mixture and artichokes to flour mixture.  
Pour into pan and top with monterey jack cheese.  
Unroll remaining roll of crescents and separate them.  
Arrange the separated triangles on top of the vegetables
 (any way you like).  
Sprinkle with remaining Parmesan and bake 30 to 40 minutes or until golden and heated through.

Penne Pasta with Mediterranean Vegetables

1/4 C. balsamic vinegar
2 T. minced garlic
1 C. diced onions
1 small eggplant, diced
1 small yellow squash, diced
1 sweet red pepper, diced
2 C. diced tomatoes
1/4 C. chopped fresh parsley
1 T. olive oil
1/4 C. grated Parmesan
1/2 t. salt
8 oz. penne pasta

In a large nonstick skillet over med-high heat, cook vinegar 
and garlic for 3 minutes.  
Add onions, eggplant, squash and peppers.  
Cook for 5 minutes.  
Add tomatoes and parsley.  
Cook, stirring frequently, for 15 minutes.  
Stir in oil, Parmesan and salt.
Cook for 5 minutes or until sauce thickens.  
Cook pasta in a large pot of boiling water per package directions.  
Drain and return to pot.  
Add sauce mixture and toss well.
Also wonderful as a side dish without the pasta.
Creamy Cucumber Salad

3 C. English Cucumbers, thinly sliced
1/2 -1 C. red onion, thinly sliced

Dressing Ingredients:
1/2 C. sour cream
1 T. vinegar
1 T. sugar
1/2 t. salt
1/4 t. black pepper
14 t. garlic powder

Combine dressing ingredients.
Add cucumbers and red onion.
Mix and chill!
Mandarin Orange Salad
(make dressing ahead of time)

Ingredients for salad:
2 large heads of Romaine
1 (14 ounce) can mandarin oranges, drained
1 C. dried cranberries
1/2 bag croutons (to your liking)
bacon bits (to your liking)
slivered almonds (to your liking)
1/2 pound sliced mushrooms
Mix together in a large bowl.

Ingredients for dressing:
1 C. canola oil
3/4 C. sugar
1/2 C. cider vinegar
1 t. dry mustard
1 t. salt
1 1/2 T. poppy seeds

Directions for dressing:
Blend in blender and refrigerate for 2 hours.  
Pour over salad.
Kale & Wild Rice Salad

Preheat oven to 375

2 t. minced garlic
1/3 C. olive oil
1/4 C. lemon juice
1 T. Dijon-style mustard
2 C. dried cranberries (or dried cherries)
6 C. chopped kale
1 1/2 C. cooked wild rice, cooled
1/2 C. thinly sliced red onion
1 medium Fuji apple, chopped
1 C. chopped walnuts or pecans

For dressing:  
Combine garlic, olive oil, lemon juice and mustard.
Mix well.  
Season to taste with salt and ground black pepper.
In a large bowl, combine cranberries, kale, wild rice, red onion, apple and nuts.
Pour dressing over salad; toss to coat.  
Quinoa, Eggplant and Sun-Dried Tomato Salad

Ingredients for dressing:
1/4 C. extra-virgin olive oil
2 1/2 T. apple cider vinegar
1/2 t. kosher salt
1/2 t. black pepper
Mix all dressing ingredients together and set aside.

Ingredients for salad:
2 C. vegetable or chicken broth
1 1/4 C. quinoa
1 (1-1/4 pounds) eggplant, cut into 1/2-inch pieces 
(you may peel the eggplant if desired)
1/4 C. chopped Kalamata olives
1/4 C. chopped sun-dried tomatoes
1/4 C. pine nuts

Directions for salad:
Preheat oven to 400.
In a medium pot, heat broth over medium heat. 
 Add quinoa.
Cover and simmer on low for 15 minutes until liquid is absorbed.
Cool and fluff with fork.
Meanwhile, place cubed eggplant in a bowl. 
Drizzle with olive oil.
Add salt and pepper to taste. Stir. 
Place eggplant on a sheet pan drizzled with olive oil and roast until golden (approximately 30 minutes-stirring once halfway through).  
In a large bowl mix quinoa, eggplant, Kalamata olives, sun-dried tomatoes and pine nuts.
Add dressing and stir.
Rich and Charlie's Salad

Ingredients for dressing:
3/4 C. olive oil
1/2 C. red wine vinegar
2 cloves garlic, minced
1/3 small red onion, grated

Ingredients for salad:
1 medium head iceberg lettuce
1 average head romaine
1 C. hearts of palm, sliced
1 C. canned artichoke hearts, drained and halved
1 medium red onion, sliced thin
1 (4 oz) can pimento, chopped, drained
1/2 to 3/4 C. grated Parmesan

Mix all ingredients for dressing together in a jar.  
Make several hours in advance so flavors can blend.  
Tear head lettuce and romaine into a bowl.  
Add hearts of palm, artichokes, red onion and pimentos.
Sprinkle with Parmesan, pour dressing over all and toss thoroughly. Chill at least 15 minutes before serving.
Spicy Soba Noodles and Green Beans

1 (8 oz) package uncooked soba (buckwheat) noodles, broken in half
1 (10 oz) bag frozen cut green beans
1/3 C. water
1/4 C. peanut butter
2 T. reduced-sodium soy sauce
1 T. rice vinegar or cider vinegar
1 T. honey
1 T. hot chili paste with garlic
chopped peanuts, toasted sesame seeds or chopped green onions, if desired

In a 3-quart saucepan, cook noodles as directed on package*.
Add green beans during last 4 minutes of cook time. 
Pour into large bowl.
In same saucepan, mix remaining ingredients except peanuts, 
sesame seeds and onions.
Cook over medium heat, stirring with wire whisk, until smooth and warm.
Pour sauce over cooked noodles and beans.
Toss to mix.
Sprinkle with peanuts, sesame seeds and onions
Serve warm.

*Does not double.
*Does not hold