Tangy Mixed Vegetables

8 ounces sliced fresh mushrooms
1 green bell pepper -- cut into 1-inch pieces
1 medium onion -- chopped
8 ounces pineapple chunks in juice -- undrained
4 medium carrots -- scraped and sliced
1/2 teaspoon Watkins ground ginger
1/2 teaspoon Watkins curry powder
1/2 teaspoon Watkins dried basil
8 ounces water chestnuts, canned -- sliced, drained
1 tablespoon brown sugar
1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside. Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. 4 servings.

Squash Soup

• 1 med. size acorn squash, peeled
• 1 sweet potato, peeled
• 1 large cooking onion (red)

Cook the above in large cooking pot with water. Puree using food processor including liquid, transfer back to pot and add the following:

• 1/4 tsp Watkins Nutmeg
• 1tsp. Watkins Ginger
• 1 tsp. Watkins Basil
• 2 tsp Watkins Parsley
• 1 or 2 cloves garlic (or 1/2 tsp Watkins Garlic Flakes)
• Watkins Granulated Black Pepper (to taste)
• 1 to 1 1/2 cups skim milk

Heat on low until hot and serve.

Pasta with Zucchini and Fresh Tomatoes

4 small zucchini, halved lengthwise, then sliced (about 3 cups/750 mL)
2 tablespoons/30 mL lemon juice
1 tablespoon/15 mL Garlic & Parsley Grapeseed Oil
2 cups/500 mL thinly-sliced onions
3 large tomatoes, coarsely chopped
1 tablespoon/15 mL white wine vinegar
1 teaspoon/5 mL Garlic Liquid Spice
1 teaspoon/5 mL Basil
1/2 teaspoon/2.5 mL freshly-ground Sea Salt
1/4 teaspoon/1.2 mL Red Pepper Flakes
6 cups/1.5 L hot cooked ziti pasta (12 oz/340 g dry)

In a small bowl, combine zucchini and lemon juice; toss well.

In a large skillet with cover, heat grapeseed oil over medium heat. Stir in zucchini and onion; saut? 3 to 4 minutes. Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes. Toss with hot pasta.

Makes 6 servings.

Pasta with Roasted Garden Vegetables

3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2 inch strips
2 red onions, cut into 1/2 inch chunks
2 yellow or zucchini squash, halved lengthwise and cut into 1/2 inch slices
1 small eggplant, trimmed and cut into 1 inch chunks
1/3 cup Watkins Garlic-Parsley Grapeseed Oil
2 teaspoon Watkins Italian Spice Salad Seasoning
1/2 teaspoon Watkins Thyme Salt and Watkins Black Pepper, to taste
12 ounces bow tie, radiatore, or penne pasta (cooked per packaged directions)
2 tablespoons Parmesan cheese

Preheat oven to 400 degrees F.

Spread vegetables in a large roasting pan, add grapeseed oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add salad seasoning, thyme, salt, and pepper.

Ladle out 1/2 cup of the pasta cooking water and reserve; drain pasta.

In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.

Makes 6 servings.

Spicy Vegetable Stir Fry

3/4 pound fresh broccoli
2 tablespoons Watkins Onion Liquid Spice
1 medium zucchini, cut into julienne strips
1 cup sliced onion
1/2 cup sliced red bell pepper
1 cup sliced fresh mushrooms
2 tablespoons Watkins Spicy Garlic Soy Sauce, more if desired
Sunflower seeds, if desired

Trim broccoli; cut stalks into slices and break into florets. Heat Liquid Spice in large skillet. Add broccoli, zucchini, onion, and red pepper; stir fry over medium-high heat 5 minutes or until broccoli is tender-crisp. Add mushrooms; stir fry 1 minute longer or until tender. Stir in soy sauce and top with sunflower seeds.

Makes 6 servings.

Pasta with Roasted Garden Vegetables

· 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2-inch/1-cm strips

· 2 red onions, cut into 1/2-inch/1-cm chunks

· 2 yellow or zucchini squash, halved lengthwise and cut into 1/2-inch/1-cm slices

· 1/3 cup/80 ml Watkins Garlic-Parsley Grapeseed Oil

· 2 tsp/10 mL Watkins Italian Seasoning

· 1/2 tsp/2.5 ml Watkins Thyme

· Salt and Watkins Black Pepper, to taste

· 12 oz/340 g bow tie, penne pasta, etc cooked per package directions

· 2 tbsp/30 ml Parmesan cheese

Preheat oven to 400 F/205 C. Spread vegetables in large roasting pan, add Grapeseed Oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add Italian Seasoning, Thyme, salt and Pepper.

Ladle out 1/2 cup/125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.

Spicy Fried Potatoes

1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tbsp Watkins Sea Salt
1/4 cup Watkins Original Grapeseed Oil
4 large garlic cloves
pinch of Watkins Chili Powder
1 to 2 tsp Watkins Paprika

Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices.

Heat the grapeseed oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan. When the garlic browns, discard it.

Add potato slices over medium-high heat. When they start to color around the edges, sprinkle with the paprika and chili powder, and turn in the pan for a couple of minutes more.

Cinnamon Squash Rings

2 tbsp packed brown sugar
2 tbsp milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 tsp Watkins Cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted

Preheat oven to 400*F.

Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more. Place squash slices in an un-greased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.

Gingered Vegetables

1 Tbsp./15 mL Watkins Garlic & Parsley Grapeseed Oil
1 cup/250 mL diagonally sliced carrots
1 cup/250 mL diagonally sliced celery
1 cup/250 mL red bell pepper strips
1 cup/250 mL coarsely chopped onion
1 cup/250 mL fresh broccoli florets
1 cup/250 mL fresh or frozen snow peas
1-1/2 tsp./7.5 mL Watkins Garlic Granules
1-1/2 tsp./7.5 mL Watkins Ginger
2 Tbsp./30 mL cornstarch
1-1/4 cup /325 mL water
2 tsp./10 mL Watkins Soup Base

Place a large skillet or wok over high heat; add grapeseed oil and heat until hot. Add carrots, celery, red pepper and onions; stir-fry 3 minutes. Add broccoli, snow peas, garlic granules and ginger. Combine cornstarch, water and soup base; pour over vegetables. Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender. Makes 6 servings.