Ingredients

8 ounces dried campanelle, radiatore or rotini pasta

1 cup frozen peas

1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped

2 cloves garlic, minced

1/2 cup chopped fresh tomato

1/2 cup finely shredded Pecorino Romano or Parmesan cheese

1 tablespoon extra virgin olive oil

2 tablespoons lemon juice

1/8 teaspoon ground black pepper

1/4 cup black forest ham, cut in slivers

Finely shredded Pecorino Romano or Parmesan cheese (optional)

Directions

Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.

In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.

*Gorgeous George Burger

1 10-ounce package frozen soy burgers

3 tablespoons canned vegetable broth

1 8-ounce can pineapple slices (juice pack)

1/2 of a medium red onion, sliced

4 whole wheat hamburger buns, split

4 slices fat-free process or reduced-fat Swiss cheese (4 ounces)

4 tablespoons bottled fat-free thousand island salad dressing

4 leaves leaf lettuce

Directions

For a charcoal grill, grill burgers on the rack of an uncovered grill directly over medium coals for 8 minutes, turning once halfway through grilling and brushing with vegetable broth several times. Add pineapple and onion slices to grill for the last 3 minutes of grilling time, turning once halfway through grilling. Add bun, split side down, to grill for the last 1 minute of grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

Serve burgers on grilled buns, topped with pineapple, onion, cheese, salad dressing, and lettuce.

Carmalized Onion Pizza

1 large red onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

4 6- to 7-inch whole wheat pita bread rounds

1 large tomato, quartered and sliced or 1 cup cherry tomatoes

3/4 cup shredded reduced-fat mozzarella cheese

1/4 cup finely shredded Romano cheese (1 ounce)

1/4 cup small fresh basil leaves or shredded fresh basil

Directions

In a medium saucepan cook onion slices and garlic in hot olive oil over medium heat, covered, for 10 to 15 minutes or until onion is very tender, stirring occasionally; set aside.

For a charcoal grill, arrange medium-hot coals around the edges of the grill. Test for medium heat in the center of the grill. Toast one side of each bread round directly over the coals for 1 to 2 minutes. Remove from grill. Top toasted side of each bread round with onion mixture, sliced tomato, mozzarella cheese, and Romano cheese.

Return bread rounds to center of grill (not directly over coals). Cover grill. Grill for 5 to 10 minutes or until cheese is melted and toppings are

BREAKFAST WRAPS

1 large red onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

4 6- to 7-inch whole wheat pita bread rounds

1 large tomato, quartered and sliced or 1 cup cherry tomatoes

3/4 cup shredded reduced-fat mozzarella cheese

1/4 cup finely shredded Romano cheese (1 ounce)

1/4 cup small fresh basil leaves or shredded fresh basil

Directions

In a medium saucepan cook onion slices and garlic in hot olive oil over medium heat, covered, for 10 to 15 minutes or until onion is very tender, stirring occasionally; set aside.

For a charcoal grill, arrange medium-hot coals around the edges of the grill. Test for medium heat in the center of the grill. Toast one side of each bread round directly over the coals for 1 to 2 minutes. Remove from grill. Top toasted side of each bread round with onion mixture, sliced tomato, mozzarella cheese, and Romano cheese.

Return bread rounds to center of grill (not directly over coals). Cover grill. Grill for 5 to 10 minutes or until cheese is melted and toppings are

Quick Quessidilla Pockets

Ingredients

Nonstick cooking spray

1 tablespoon canola oil

1 large red sweet pepper, finely chopped

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1-1/2 cups loose-pack frozen whole kernel corn, thawed

1 15 1/2-ounce can pinto beans, rinsed and drained

1-1/2 cups reduced-fat shredded Mexican cheese blend (6 ounces)

1/2 cup purchased salsa

6 8-inch flour tortillas

1 2 1/4-ounce can sliced pitted ripe olives (optional)

1/2 cup light dairy sour cream (optional)

Directions

1. Preheat oven to 450 degrees F. Coat a very large baking sheet with nonstick cooking spray; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add sweet pepper, onion powder, and chili powder. Cook about 5 minutes or until pepper is tender, stirring occasionally. Stir in corn, beans, 1 cup of the cheese, and the salsa. Cook and stir until the mixture is heated through and cheese is melted.

2. To assemble the quesadillas, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on prepared baking sheet. Sprinkle quesadillas with remaining 1/2 cup cheese and, if desired, olives.

3. Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. If desired, top quesadillas with sour cream.

shrimp or salmon, red rice, kelp leaf roll or nori sheets with ketchup

cabbage slices, kelp noodle, concord red grape juice, chopped garlic, shitake mushroom w ketchup

eggplant paste, potato, beet slices with brewers' yeast for salt