PREP: 25 min. plus cooling
Cook: 25 Min.
MAKES: 12 Servings

3 Tbsp. brown sugar
3 Tbs. balsamic vinegar
2 Tbsp. olive oil
1 tsp. salt
1 med butternut squash, peel and cut into 1/2 pieces
2 cups uncooked jasmine rice or any rice you like
2 large red peppers, cut into 1/2 inch pieces
1 cup of pine nuts, toasted
6 green onions, thinly sliced
3 Tbsp. snipped fresh dill
3 Tbsp. chopped parsley
DRESSING

1/2 cup olive oil
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

1. Preheat oven to 425 degrees. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15 by 10 inch baking pan. Bake 25 to 30 minutes or until tender. Cool completely.
2. Cook rice according to package directions. Remove from heat: cool completely.
3. In a large bowl, combine the next 5 ingredients and rice. In a small bowl, whisk the dressing ingredients. Pour over the salad :toss to coat. Cover salad and refrigerate. ENJOY!!

This recipe was given to me from a friend who would make it for the church potluck dinner. It makes a lot, so I cut it in halve for a dinner side. Making it a headed will help with the flavors so they have time to blend together with all the herbs.  Anyway you do it, it taste great. Enjoy!!

PREP: 1 Hour also cooling time
MAKES: 18 Servings

1 pkg. (12oz) tricolor spiral paste
1 pkg. (12oz.) frozen California-blend vegetables, thawed or what ever one you liked to use.
1 pint  grape tomatoes, halved
1 cup zucchini, halved and sliced thin
1 cup yellow squash, halved and sliced thin
1 cup red onion, chopped
1 small block (4oz.) of cheddar cheese, cubed
1 small block (4oz) of Monterey Jack cheese, cubed
2 pkg. (4oz each.) crumbled tomato and basil feta cheese
1 bottle of Italian salad dressing
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh basil
1 tsp. Italian seasoning
1 tsp. seasoned salt
1/2 tsp. pepper
1 can black olives, sliced
Grated Romano cheese, if you please!

1. Cook pasta according to package. Rinse with cold water; drain well. In a large bowl combine the vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
2 In a small bowl, combine the Italian salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Sir in the olives. Cover and put in the refrigerate for about 3 hours to cool.
3. Make sure you toss before you serve. Also top off with Romano cheese. Enjoy!!

PREP: 30 Min and Cooling Time
MAKES: 8 SERVINGS

2 cups water
1 cup quinoa, rinsed
2 cups fresh baby spinach, chopped
1 cup grape tomatoes, halved
1 English cucumber, chopped
1 orange and yellow pepper, chopped
2 green onions, chopped
FOR THE DRESSING
3 Tbsp. lime juice
2 Tbsp. olive oil
4 tsp. honey
1 Tbsp. grated lime peel
2 tsp. fresh gingerroot
1/4 tsp. salt

1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; let cool.
2. Sir spinach ,tomatoes, cucumber, peppers and green onion into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss t coat. Refrigerate before serving.