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• 2 or 3 butternut, acorn or Hubbard squash
• 2 garlic cloves
• A few sprigs of fresh thyme
• 2 T unsalted butter
• 2 yellow onions, diced
• 1/2 c. white wine
• 8 c. vegetable broth
• 1 bay leaf
• Salt and pepper
• 1/3 c. cider vinegar

Directions

1. Preheat oven to 350°F.
2. Cut squash in half, remove seeds, and place on baking sheet cut-side-down with garlic and thyme inside.
3. Roast for about 60 minutes or until soft. Scoop out the squash flesh

Caribbean Red Snapper Ingredients

• 2 T olive oil
• 1 medium onion, chopped
• 1/2 c. red pepper, chopped
• 1/2 c. carrots, cut into strips
• 1 clove garlic, minced
• 1/2 c. dry white wine
• 3/4 pound red snapper fillet
• 1 large tomato, chopped
• 2 T pitted ripe olives, chopped
• 2 T crumbled low-fat feta or low-fat ricotta cheese

Directions

In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots and garlic

Vegetable Dip Mix Ingredients

• 1 T dried parsley
• 1 T dried onion flakes
• 1 T dried green onions
• 1/4 t red pepper flakes
• 1 T sun-dried tomato bits
• 16 oz. fat-free sour cream

Directions

Ingredients

• 1 whole-wheat flatbread (pita without the pocket, about 8 inches in diameter)
• 2 T roasted red pepper (packed in water)
• 2 T thinly sliced red onion
• 2 T flavored tomato paste (pesto, roasted garlic, or Italian seasoning)
• 1/4 c. finely shredded part-skim mozzarella cheese
• 1 T chopped sun-dried tomato
• Sprinkle of crushed dried red pepper, basil, garlic, feta or other seasonings, to taste

Directions

Spread the flatbread with the toppings and place the bread on a toaster oven tray. Use the "top brown" setting. You

Featured Smoothie

(Serves 2)

Peach Smoothie Ingredients

• 1 c. sliced peaches, fresh, frozen or canned, drained and rinsed
• 1 c