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Ingredients

6 medium sweet potatoes
1/2 cup olive or vegetable oil
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon cider or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1 1/2 teaspoons poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 medium tart apples, chopped
2 green onions, thinly sliced

Directions

In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely.

Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2-in. slices. In a 4-qt. bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving.

Ingredients

1 small spaghetti squash, halved and seeded
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 green onions, minced
12 ounces ground white meat turkey
2 cups crushed tomatoes
2 tablespoons red wine
2 teaspoons capers
2 teaspoons minced fresh oregano
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

Ingredients

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup onion, chopped
1/2 cup white wine
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.

Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Ingredients

4 1/2 cups broccoli florets
3 cups chopped sweet red pepper
10 bacon strips, cooked and crumbled
1/3 cup sliced green onions
1/4 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon cider or red wine vinegar
Dash pepper

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, vinegar and pepper until smooth. Pour over broccoli mixture; toss to coat. Cover and refrigerate until serving.