Everyone's Favorite Spinach Salad

1 pound spinach
1 can mandarin oranges
bacon bits

Dressing:
1 small onion, chopped
2/3 cup sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1/3 cup white vinegar
2/3 cup canola oil
2 teaspoons mustard

Roasted Squash Toss

Ingredients:
2 cloves garlic, minced
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons red chili flakes
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
1/2 cup almond slivers
1/2 orange, zested and juiced (1/3 cup juice and 1 tablespoon zest)

Directions:
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.

Forbidden Rice

1 cup Organic Forbidden Rice®


3 tablespoons butter


1 medium yellow onion, diced fine


2 cloves garlic, minced


1 lime, zested and pith removed


Cooking liquid to cover plus 1 inch (chicken stock or water)


Hot sauce (amount to be determined by individual taste)

Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto. This recipe works excellent with pork, swordfish or prawns.

CHICKPEA SALAD

This recipe is courtesy of Rachel Ray - it's easy and tasty!

Ingredients:

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 small red onion finely chopped
• 1 small red bell pepper, finely chopped
• A few ribs celery and leafy tops, chopped (or cucumber)
• 1 clove garlic, minced or grated then grinded into a paste with salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons rosemary, finely chopped, a few sprigs
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Momma Laky's Famous Thanksgiving Stuffing

Ingredients

• 1 stick salted butter
• 1 medium onion, chopped
• 2 cups white or baby bella mushrooms
• 2 large stalks celery, chopped
• oregano
• garlic powder
• black pepper
• 1 pound ground pork sausage (recommend Bob Evans "Savory Sage")
• 1-pound bag of Pepperidge Farms Herb Seasoned Stuffing
• 1 32-oz low-sodium (organic) chicken broth

Directions
Melt butter in a large saucepan. Add onions, mushrooms and celery to pan and sauté till onions and mushrooms are lightly browned and softened. Sprinkle oregano, garlic powder and black pepper to taste. Add sausage to pan and chop with spatula as you sauté with veggies. Cook sausage until browned, about 10 minutes total. Add bag of stuffing and chicken broth to pan; fold into veggie-sausage mixture until bread crumbs become moist. Turn off heat and cover pan with aluminum foil. Let stuffing mixture absorb all broth until thoroughly moist (at least 10 minutes).