Mindblown: a blog about philosophy.

4 beef tenderloin steaks, 1 inch thick2 teaspoons crushed seasoned pepper or ground black peppervegetable cooking spray3 tablespoons chopped shallots1 cup Swanson(r) Beef Broth (regular, Lower Sodium or Certified Organic)1/2 cup Burgundy wine or other dry red wine2 tablespoons Dijon-style mustard1 tablespoon butterChopped fresh parsley (optional)

1 cup uncooked brown rice1 cup chopped onion1/2 cup chopped sweet red pepper1/2 cup chopped green pepper2 garlic cloves, minced1 tablespoon olive oil1 1/2 cups frozen corn1 (15 ounce) can black beans, rinsed and drained1 (14.5 ounce) can Mexican stewed tomatoes2 tablespoons red wine vinegar or cider vinegar1/4 teaspoon salt1/4 teaspoon pepper

2 small yellow summer squash, julienned2 small zucchini, julienned1 small sweet red pepper, julienned1/3 cup sliced onion3 tablespoons vegetable oil2 tablespoons cider or white wine vinegar1 tablespoon mayonnaise1 teaspoon sugar1/2 teaspoon dill weed1/2 teaspoon garlic salt1/4 teaspoon celery salt1/4 teaspoon pepper

1 (16 ounce) package al fresco(r) All Natural Sweet Italian Chicken Sausage1 1/2 tablespoons extra virgin olive oil5 cloves garlic1/2 cup white wine3 (14 ounce) cans low fat, low sodium chicken broth18 ounces refrigerated cheese tortellini1 1/4 cups fresh red tomatoes, chopped6 ounces baby spinach leaves1 tablespoon unsalted butter