Vegetarian Stuffed Peppers

Ingredients

4 green peppers
1 medium yellow squash, chopped
1 medium zucchini, chopped
1/2 cup Portabella mushrooms, chopped
1/2 cup baby carrots, chopped
1/2 cup scallions, chopped
1 tomato on the vine, chopped
2 cups cooked whole wheat rice
2  garlic cloves, chopped
1/4 teaspoon fresh sweet basil, chopped
1/4 teaspoon dried oregano
1/4 teaspoon fresh parsley (curled), chopped
1 cup cannellini beans 
1 jar ( 26 ounce) tomato basil sauce

Directions

1. Prepare and cook beans.(Refer  to How to Prepare Cannellini Beans)
2. Cook rice and cool.
3. Wash all vegetables and put them aside.
4. Take off the tops of the peppers and take out the insides of the peppers.
5. Chop the other vegetables into small pieces.
6. Mix rice, vegetables and herbs together.
7. Put mixture in peppers.
8. Pour tomato basil sauce into 11"x 7" or large  baking pan.
9. Put pepper in pan.
10. Bake at 400 degrees Fahrenheit until peppers are tender approximately 60 minutes.

How to Prepare Cannellini Beans.

Ingredients 
cannellini beans
water

Steps
1. Soak for 12 hours overnight, and allow four cups of water to each cup of beans.
2. Drain the Cannellini beans after soaking.
3. Pour the drained beans into a cooking pot or saucepan with four cups of water.
4. Bring the water to a boil. Reduce the heat to low, cover the saucepan, and leave to simmer for about  1 1/2 hours or until soft.

Fall Fruit Salad with Fruit Sauce

Ingredients for Fruit Salad

Honey Crisp Apple - one
Gala Apple - one
Bosc Pear - one
Anjou Pear - one
Bartlett Pear - one
Navel Orange - one

Ingredients for Fruit Sauce

Honey - 1 cup 
Lemon juice - 1/4 cup
Cinnamon - 1 tsp
Nugget - 1/4 tsp
Walnuts - 1/4 cup, chopped
Pecans - 1/4 cup, chopped

Directions

1. Core apples, pears and peel orange
2. Cut apples, pears into small pieces and section orange
3. Put fruit in a large bowl
4. Drizzle some lemon juice on fruits to prevent browning.
5. Chop walnuts and pecans
6. In a small bowl, combine for fruit sauce (honey, lemon juice, cinnamon, nutmeg, walnuts and pecans).
7. Add fruit mixture to fruit sauce.

Personal Note :

I tasted this mixture and it is tasty and tangy.

Rainbow Salad, Layered Salad

Introduction

Salad is a creation of delicious ingredients and a blend of tastes for the educated taste buds.
 Any kind of dressing will add flavor to this recipe. 

Ingredients

1 red pepper
1 orange pepper
1 yellow pepper
1 bag of baby spinach
1 romaine
1 yellow squash
1 red cabbage
1 small bag of mini carrots
1/2 lb. yellow cheddar cheese
1/2 lb. mild provolone

Directions

Chop  all of the peppers, yellow squash, a cup of carrots, 1 cup of baby spinach, 1 cup of romaine, 1 cup of red cabbage, shredded 1/4 lb of cheddar and provolone.
 Arrange vegetables in a clear large salad bowl. This is the order of the layers romaine red pepper, orange pepper, yellow pepper, cheddar cheese, baby spinach, red cabbage, carrots yellow squash, and 1/4 lb. provolone. 

Vegetarian Stuffed Cabbage

Ingredients
1 medium cabbage
1/2 cup whole wheat crumbs
1/2 cup cooked whole wheat rice
1 egg
1 cup of red, yellow and orange peppers, chopped
1/2 cup zucchini, chopped
1/2 tsp. fresh sweet basil, chopped
1/2 tsp oregano
1 clove of fresh garlic, minced
1/2 cup lemon juice
1/2 cup brown sugar
1 - 26 ounces jar tomato sauce with mushrooms
1/2 cup water
1 small fresh onion, chopped

Directions 
1. Cook cabbage to soften leaves then separate outer leaves and cool them.
2. Cook rice and cool it.
3. In a bowl mix sauce sauce, juice, water, garlic, brown sugar, basil and oregano.
4. In another bowl mix onion, peppers, zucchini bread crumbs and rice.
5. Put handful of the vegetable and rice mixture into a cabbage leave and fold in the mixture.
6. In a large pot, add sauce mixture and put in the stuffed cabbages
7. Simmer the stuffed cabbages covered for about 15 minutes or until cabbage is tender.

This recipe was modified from mother's stuffed cabbage recipe.