I usually make something like this for my family and ladle the chili over a big green salad for myself. My kids have salad, too, but they like the chili on the fries and their salad on the side.

1 med onion, chopped
1/2 pound mushrooms, chopped…

2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped…

Hints: Rice vinegar and chili garlic sauce may be found in most supermarkets in the oriental section. One brand of chili-garlic sauce is made by Huy Fong Foods. It is quite spicy, so you may need to adjust the amount used according to your tastes. I use a small amount of sesame oil in this recipe for the unique taste it adds to foods. It may be omitted, if desired. This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.

Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.

Easy, delicious, and nutritious.

Easy to prepare and filled with nutrition, this is a delicious, healthy alternative to old-fashioned meat loaf. Look for naturally sweetened catsup in your natural foods store. K.A.

1 lb greens (kale, turnip, chard, spinach….)
1 large bell pepper, chopped (orange is prettiest)…

12 ounces tomato sauce
6 ounces tomato paste…

1 yellow onion, chopped
1 large carrot, chopped…

I usually make a double batch of these and freeze the leftovers. They reheat in the microwave within minutes. I’ve even made these in the microwave on High for about 20 minutes. Since everyone’s oven is different, yours may take less or more time than mine. Since it’s going up to 90 today, that’s probably how I’ll make this batch.

To keep this McDougall-legal I use whole wheat pasta. It can also be made MWLP legal by eliminating the raisins and pasta and serving with brown rice or barley.

Mom called these potato cakes. This recipe book calls them potato pancakes.

This recipe is for a 6 quart pressure cooker. I got the original recipe from Lorna Sass’ Cooking Under Pressure and altered it a bit (omitting the oil). Enjoy!

In the summer I like to use a variety of fresh garden vegetables on my outdoor grill. Sometimes I thread the vegetables on a skewer, other times I toss them together in a sloped vegetable basket made especially for grills. I also vary the marinade used depending on what sounds good to me on a particular day, so feel free to experiment with a variety of delicious choices this summer.