Fast Fabulous Cole Slaw

4 c shredded green cabbage, packed

1 1/2 c shredded red cabbage, packed

1 c finely grated carrot

1 c minced red pepper

1/3 c minced vidalia or red onion

2 T minced fresh dill

Dressing:

1 c low-fat mayonnaise

2 T apple cider vinegar

1 T maple syrup

1 T celery seed

sea salt & black pepper to taste

Prepare vegetables for salad by hand with a sharp knife to make very thin shreds. Mince red pepper, onion and dill by hand, as well. Place in a large bowl. Whisk together dressing ingredients and pour over the vegetables, toss gently until well coated. Serve immediately or refrigerate. Serves 16.

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Cumin-Scented Organic Herbed Rice

2/3 c organic long-grain white rice

1/3 t cumin seeds

1/2 T corn oil

2/3 c fat-free vegetable broth

2 scallions, thinly sliced

1/4 c fresh cilantro, chopped

Wash rice in several changes of cold water in a bowl until water runs clear. Drain well. Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally until a shade darker. Stir rice and broth into cumin. Bring to a boil. Reduce heat to low and cover pan, simmer gently until rice is tender, 16 to 18 minutes. Fluff with a fork and let stand, uncovered, off heat for 10 minutes. When ready to serve, stir in scallions and cilantro. Serves 4.

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Cream of Carrot Soup

3 c vegetable broth or water

1 lb carrots, cut into 1/8 inch slices

1 large onion, chopped

2 T margarine

4 T flour

3 c unsweetened, low-fat soy drink

salt and pepper to taste

Bring broth to a boil in a large pan. Add carrots. Cover and cook until the carrots are tender, about 15 minutes. Drain, reserving coking liquid. Puree carrots and onion in food processor or blender, adding a little broth if necessary. In the large pan, melt margarine over medium heat and stir in flour. Slowly stir in reserved broth and soy drink. Cook, stirring until mixture thickens and begins to boil. Add pureed vegetables, salt and pepper to taste. Cook until warm. Serves 8.

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Light Lasagna

1 T organic extra-virgin olive oil

1/2 c organic onion, chopped

2 cloves organic garlic, minced

2 lb organic plum tomatoes, chopped (about 4 cups)

1/3 c plus 2 T organic fresh basil, chopped

1 c low-fat ricotta cheese

1/4 c (packed) grated low-fat mozzarella cheese

8 organic lasagna noodles, freshly cooked, cut crosswise in half

1/4 c freshly grated parmesan cheese

Heat oil in large nonstick skillet over medium heat. Add onion and garlic, sauté for 3 minutes. Add tomatoes with juice, simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil, season with salt and pepper. In a small saucepan, stir ricotta cheese over medium-low heat until heated. Add mozzarella, stir until melted, about 1 minute. Season with salt and pepper. Spoon 1/4 cup of tomato sauce into bottom of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halve. Divide remaining sauce among bowls. Sprinkle with parmesan cheese and remaining 2 tablespoons of basil. Serves 4.

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Arugula and Tomato Salad

4 organic vine-ripened tomatoes

1 organic red onion

2 packages organic fresh arugula

2 c canned cannellini or red kidney beans, rinsed and drained

2 T organic extra-virgin olive oil

1 clove organic garlic, chopped

1 T organic balsamic vinegar

fresh ground black pepper

Slice the tomatoes and red onion in rings and place in alternate layers with the arugula and 1/2 cup beans on each of 4 plates. Mix oil, garlic and vinegar and spoon over salad. Finish with fresh ground pepper. Serves 4.

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Steamed Mussels

1/2 medium organic onion, chopped

1 T organic extra-virgin olive oil

1 c dry white wine

3 lb mussels (preferably cultivated) scrubbed with beards removed

Garnish:

fresh organic flat leaf parsley and organic lemon wedges

Cook onion in oil in a 5-6 quart pot over moderate heat, stirring, until softened, about 3-5 minutes. Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels have opened, 4-5 minutes (discard unopened ones.) Transfer mussels to a platter with a slotted spoon, discarding steaming liquid. Serves 12.