4 T cornstarch
8 T sugar
2 tsp salt
12 T vinegar
5 cans sliced or diced beets, drained and liquid reserved
3 cups of reserved beet juice plus water if necessary to reach 3 cups
4 T butter

Combine cornstarch, sugar, and salt in saucepan. Gradually whisk in liquid until well blended. Heat over medium heat until it begins to turn dark and clear and comes to low boil. Stir in beets and continue to cook for 2 more minutes. Remove from heat and stir in butter till it melts.

1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1 teaspoon dried rosemary, crumbled
1 tablespoon chopped fresh thyme leaves
1 1/4 cups dry white wine
2 cups fish broth, fresh or frozen, or canned vegetable broth
2 pounds uncooked large shrimp, peeled and deveined
Salt and pepper
17.5 ounces orange-colored fresh spaghetti or linguine
1/4 cup (1/2 stick) unsalted butter

Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)

Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

125g (4oz) butter
125ml (4fl oz) water
500g (1lb) fresh or thawed peas
1 small onion, finely chopped
½ Iceberg lettuce, shredded
1 tsp sugar
salt
freshly ground black pepper

Melt butter in water in a large saucepan. Bring to boil. Add peas, onion, lettuce and sugar with a pinch of salt. Cover and cook over gentle heat for 10 minutes or until peas are tender. Remove lid and cook until all liquid has evaporated. Add plenty of black pepper. Serve hot.

1 teaspoon salt
1 pound green beans, trimmed
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons minced, peeled fresh ginger or 3/4 teaspoon ground ginger
1 1/2 teaspoons sesame seeds, toasted

Directions
1. In 4-quart saucepan, combine 7 cups water and salt; heat to boiling over high heat. Add green beans; heat to boiling. Cover and cook until just tender-crisp, 6 to 8 minutes. Drain; return green beans to saucepan.

2. Add soy sauce, sesame oil, and ginger to green beans in saucepan. Cook over low heat, stirring occasionally, until flavors have blended, about 3 minutes. Transfer to serving bowl and sprinkle with sesame seeds. Makes 4 accompaniment servings.

6 cups fresh spinach, shredded
1 cup uncooked rice
1 cup vegetable or chicken broth
1 cup water
1 medium onion
1 cup (4 oz.) mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. lemon juice
ý tsp. dried oregano leaves
4 oz. feta cheese, crumbled
1/4 tsp. freshly ground black pepper
1/4 cup chopped pimiento (optional)

Bring rice, broth, and water to a boil in medium saucepan. Stir, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Cook onion, mushrooms, and garlic in large skillet coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese, and pepper to rice; toss lightly until spinach is wilted. Garnish with chopped pimiento, if desired. Makes 6 servings.

1 can (20 ounces) pineapple chunks
1/2 cup water
1/3 cup vinegar
3 tablespoons brown sugar
2 1/2 tablespoons cornstarch
Ground cloves to taste
1/2 teaspoon seasoned salt
2 cans (15 to 16 ounces each) sliced beets, drained well

Drain the pineapple, reserving the juice. Combine the juice with the water and vinegar. Stir in the brown sugar, cornstarch, cloves and salt.

Cook, stirring constantly, until the mixture boils and thickens. Add the well-drained beets. Heat for a few minutes longer. Add the pineapple chunks. Serve hot.

Serves 8
98 calories, 0 grams fat (0 grams sat. fat), 24 grams carbohydrates, 1 grams protein, 316 mg sodium, 0 mg cholesterol, 2 grams fiber.

1 (16-ounce) package frozen cut green beans (do not thaw)
2 tablespoons butter
2 tablespoons water
1 teaspoon chopped fresh or
½ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon pepper

Prepare on stovetop or in a microwave. Stir together all ingredients in a 1-quart microwave-safe bowl or saucepan, if cooking on stove. Cook about 8 minutes or until beans are crisp-tender, stirring after 4 minutes. Serve with a slotted spoon.

5 tablespoons unsalted butter
1 tablespoon fresh garlic, minced
2 pounds asparagus, stems peeled, fiberous ends removed
1 hard boiled egg, fine chopped
3 tablespoons fresh lemon juice
Salt
1 black peppercorn, freshly ground
2 teaspoons fresh tarragon, finely chopped

Recipe Directions
Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm.

Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm.

TO SERVE:
Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

8 slices bacon – cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water

Recipe Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
2. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
3. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

1 large unpeeled beet
8 oz. Pappardelle (wide egg noodles)
4 tablespoons butter
1-2 tablespoons freshly grated Parmesan cheese
Salt and pepper

Directions
Beet Puree:
Boil 1 large unpeeled beet in salted water until tender. Peel and puree in Cuisinart food processor.

Noodles:
Boil the noodles in plenty of salted water until cooked al dente. Drain, add butter, 2 heaping tablespoons beet puree, freshly grated parmesan cheese, salt and pepper. Toss well, and serve immediately. Sprinkle dish with dash of poppy seeds.