Savory Potato Salad

Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes, and toss.

Chickpea Garden Burgers

Coarsely mash garbanzo beans with a fork or masher. Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties. Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.

Candle Café Brown Rice and Lentil Burgers

In a medium saucepan, bring 1½ cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.

Quinoa Salad with Lemon Tahini

In a medium saucepan, combine quinoa and water or broth and bring to a boil. Reduce heat and simmer about 15 minutes until quinoa fluffs up.

Spinach Salad with Cranberry Vinaigrette

In a small saucepan, combine cranberry juice, cranberries, and onion. Cook over medium heat for about 5 minutes, until berries pop. Let cool slightly.

Roasted Sweet Potato Wedges

Preheat oven to 375 degrees. Scrub sweet potatoes (or peel if you prefer) and cut into wedges. Place sweet potatoes in a bowl and add olive oil, salt, and pepper. Toss until wedges are well coated.

Oatmeal Yogurt Muffins

Preheat oven to 400 degrees. Grease muffin tin or insert paper muffin cups. Soak oats in the yogurt, set aside. Using an electric mixer, beat the egg, oil, applesauce, and brown sugar.

Cranberry Smoothie

Place all ingredients in a blender or food processor. Blend until smooth.

Baked Fish with Rolled Oat Crust

Preheat oven to 350 degrees. Grease bottom of 9" x 13" baking dish. Wash and pat dry fish fillets, salt and pepper both sides, and set in baking dish.

Strawberry Oatmeal Smoothie

Soak oats in the yogurt for one hour or overnight in the refrigerator. Place all ingredients in a blender or food processor and blend until smooth.