Ingredients
1/2 cup fresh parsley, chopped
1 medium garlic clove, minced
1 cup onion, chopped 
1/2 cup leeks, chopped
1/4 cup radishes, chopped
1 medium carrot, chopped
1/2 medium green pepper, chopped
1/2 cup cabbage, coarsely chopped,
I medium zucchini, coarsely chopped
2 medium tomatoes
3 tablespoons basil
8 ounces tomato juice
1 teaspoon salt
​8 ounces uncooked whole-grain rigatoni
4 ounces fresh Romano cheese, grate
4 ounces fresh Parmesan cheese
1/2 cup skim ricotta cheese
3 tablespoons olive oil, divided
​1 tablespoon fresh basil or other herb
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Directions
1. Mix the parsley, garlic, onions, leeks, radishes, and carrots together in a bowl.
2. Heat 2 tablespoon olive oil in a large pot and add the vegetables, stirring until the carrots and onions are soft.
3. Add cabbage, zucchini, tomatoes, basil, and tomato juice.
4. Simmer covered, stirring often until vegetables are tender, about 20 minutes.
5. Meanwhile, cook the pasta with salt and drain, timing it to be ready just before the veggies are done.
6. Place pasta in a large bowl and mix with cheeses and 1 tablespoon olive oil, then transfer to individual plates or bowls.
7. Top with garden sauce. Sprinkle a little fresh grated Parmesan and fresh chopped basil or other herbs on top and serve.

Ingredients
1-1/2 cups cantaloupe chunks
1-1/2 cups honeydew chunks
1-1/2 cups watermelon chunks
1/2 cup red or green grapes
1/2 cup fresh dates, chopped coarsely
1/2 cup slivered almonds
2 ounces fresh orange juice
4 tablespoons honey
1 teaspoon mace
Fresh mint leaves

Directions
1. Combine fruit and nuts in a large bowl.
2. Mix together orange juice, honey and mace. (Heat honey a little if necessary to mix.)
3. Pour this liquid mix over the fruit.
4. Turn into a serving bowl and garnish with mint.  Chill for an hour before serving.

Ingredients
1 cup blackberries
2 tablespoons sugar
2 teaspoons vinegar
1/4 cup non-fat milk
1-1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
2 tablespoons molasses
1 tablespoon peeled, grated ginger
1/4 up confectioner's sugar
3/4 cup blackberries
3/4 cup whipped cream

Directions
1. In a bowl, gently toss blackberries with sugar and vinegar. Let stand 1 hour. Strain, reserving the liquid and berries separately. Mix strained juices with enough milk to make 1/2 cup liquid.
2. In a separate bowl, sift flour, soda, salt, and spices, and set aside.
3. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating by hand or with a mixer; beat well after each addition. Beat in molasses and ginger.
4. Add 1/2 cup flour mixture, then reserved milk mixture. Add remaining flour and mix to combine.
5. Spread 2/3 batter in buttered and floured 8 x 8 inch baking pan. Arrange reserved berries on top. Top with remaining batter. (Berries will not be completely covered.)
6. Bake in preheated oven 350° oven 40 minutes, or until toothpick comes out clean. Cool on rack.
7. Sift confectioner's sugar over cake, cut into squares and garnish with berries and whipped cream.

Ingredients for the Cake
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
  (I used regular whole wheat flour.
​   You can also use white flour)
1-1/4 cup granulated sugar
1/2 cup sweetened flake coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch ginger
3 tablespoons canola oil (I used grapeseed oil)
2 large eggs
1 teaspoon vanilla
2 cups grated unpeeled zucchini
1 can (20 oz) crushed pineapple in Juice. (Drain    and save the juice.)
Ingredients for the Frosting
2 tablespoons butter, softened
1 package (8 oz) cream cheese (regular or low-fat)
2 cups powdered sugar
2 teaspoons vanilla etract
Splash of milk or pineapple juice if necessary
Chopped walnuts or pecans (optional)
​

Directions
Preheat oven for 350°
1. Lightly spoon flour into a dry measuring cup. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl and stir well.
2. Combine oil, eggs, and vanilla in a separate bowl and stir well. Add the zucchini, and pineapple.
3. Stir the egg mixture thoroughly into the flour mixture. If it seems dry, add a little of the pineapple juice.
4. Spray a 13 x 9-inch pan with cooking spray, and spoon in the batter. Level by gently shaking the pan. Bake for about 30 to 35 minutes until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
5. To prepare the frosting, combine the butter and cream cheese in a mixing bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. If it seems to thick, beat in a splash of the pineapple juice or milk.
​6. Spread on top of the cooled cake.

Note: If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.

Ingredients
4 turkey or beef hot dogs
8 ounces cheddar cheese, shredded
3 large boiled eggs
3 tablespoons reduced fat mayonnaise
1 tablespoon Worcestershire sauce
3 tablespoon sweet pickle relish
1/2 teaspoon dried mustard
12 medium hotdog buns

Directions
1. Grate cheese and chop eggs (may be done in a food processor)
2. Chop hot dogs
3. In a bowl, mix together all the ingredients.
4. Spread three heaping tablespoons of the mixture inside each bun and place on a baking tray
5. Place under broiler for a few minutes until the cheese starts to melt, or cover with foil and bake a 350 degrees in oven for about fifteen minutes.

Note: May be cooked ahead of time and served warm or cold. May also be wrapped separately in aluminum foil when baking in the oven.
​