swamp juice

courtesy of: family fun
submitted by: missi
serves: 8

- 1/2 c tapioca pearls (check the baking aisle)
- yellow, green, and blue food coloring
- 4 tbsp sugar
- 8 gummy fish
- seltzer water
- lemonade
- gummy worms

1. bring 6 cups of water to a boil and add the pearls. reduce heat slightly and boil the pearls, stirring occasionally for 20-25 min.

2. divide the pearls and remaining water between two bowls. add 3 drops of yellow and 1 drop of green to one bowl, 4 drops of blue to the other. mix in 2 tbsp of sugar in each bowl. allow to sit for 25 min, drain and rinse pearls with cold water.

3. spoon 2 tbsp of pearls into each glass and drop in a gummy fish. fill the glass with seltzer water, then add a splash of lemonade. place a gummy worm around the spoon as shown.

image: family fun magazine

candy corn martini

courtesy of: az central
submitted by: missi
serves: 1

- splash of orange juice
- powdered sugar
- 1-1/2 oz vanilla vodka
- 1-1/2 oz mandarin vodka
- 1/2 oz butterscotch liquor
- 1/2 oz white creme de cacao
- splash of grenadine

1. dip the rim of your martini glass in the oj and then in powdered sugar

2. pour remaining ingredients into your martini glass in order of which they are listed, finishing with a splash of grenadine.

image: az central

salmon with browned butter and broccoli smashed potatoes

courtesy of: missi
serves 2:

- 2 salmon fillets (fresh, frozen, with skin, without)
- 5 tbsp butter
- 2 green onions, thinly sliced
- 1/2 lemon, juiced
- salt & pepper to taste
- 1 c broccoli florets
- 2 potatoes (something bigger than new, but smaller than russet; yukon gold or white)

1. preheat oven to 300. place salmon filets in a foil lined, greased baking dish, skin side down. season with salt and pepper and roast for 10-15 min.

2. thinly slice the potatoes (leave skin on) and toss in a small pot with enough salted water to cover them. bring to a boil, reduce heat and simmer for 10 min or until soft. add broccoli, return to boil until broccoli is cooked, about 4 min. season with salt & pepper and smash together.

3. in a small pot over med-hi heat, melt the butter, swirling around until it's browned, about 5 min. remove from heat, add green onions, lemon juice, salt and pepper. serve over salmon.

image: everyday

thirty minute minestrone

courtesy of: missi
serves: 4

- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/4 head cabbage, shredded
- extra virgin olive oil
- salt & pepper, to taste
- 1 can beans (navy, kidney, or white)
- 1 can petite diced tomatoes
- 4 c broth (chicken or vegetable)
- 1 c pasta (any tiny pasta you like)

1. in a soup pot over medium heat, saute the garlic, carrot, celery, and cabbage in the olive oil until soft. about 5 min.

2. add the beans, tomatoes, and broth. simmer for 20 min. and add pasta.

3. simmer until pasta is cooked and season with salt and pepper to taste.

image: italian corner

artichoke and parmesan stuffed mushrooms

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home

blueberry french toast casserole

courtesy of: missi
serves: 6-8

- french bread, cubed
- 6 eggs
- 3 tbsp heavy cream
- 1/2 c flour
- 4 tbsp sugar
- 1-1/2 c whole milk
- 1 tsp vanilla
- 6 oz cream cheese, small dice
- 1/2 c chopped nuts
- 1 tsp cinnamon
- 1 c blueberries, fresh or frozen (if frozen, do not thaw)

1. preheat oven to 400. generously grease a 9x13 glass baking dish.

2. in a large bowl, combine eggs, cream, flour, 2 tbsp sugar, milk, and vanilla.

3. add cubed bread and combine until coated. pour evenly into baking dish. top with cream cheese and blueberries.

4. in a small bowl, combine cinnamon and remaining sugar. add nuts and toss to coat. sprinkle on top of casserole.

5. bake for 25 min. serve with blueberry or maple syrup. if desired, sprinkle with powdered sugar.

image: missi

western frittata

courtesy of: missi
serves: 8

- 8 eggs
- 3 tbsp heavy cream
- 1/2 c green bell pepper, diced
- 1/2 c red bell pepper, diced
- 1/2 c yellow onion, diced
- salt & pepper
- 1/2 c mixed cheese cubed (swiss, monterey, provolone, munster, cheddar, etc)
- 3 green onions, chopped
- 6 oz ham, cubed
- butter

1. melt enough butter in a large, oven safe skillet to coat the bottom over med-high heat.

2. add peppers and onion and saute until soft, 3 - 4 min.

3. in a large bowl, whisk together eggs, cream, salt, and pepper. set aside.

4. add ham and green onions to skillet and saute another 2 - 3 min.

5. preheat oven to broil.

6. add eggs to skillet and let sit until bubbly. evenly distribute cheese on top.

7. place skillet in the oven until cheese bubbles. 2 - 3 min.

image: o my garden

mediterranean pasta salad

courtesy of: food network magazine
adapted from: papouli's greek grill
submitted by: missi
serves: 4-6

- salt
- 1 lb tricolor pasta
- 1/4c balsamic vinegar
- 2-3 tbsp dijon mustard
- freshly ground pepper
- 2/3-3/4c extra virgin olive oil
- 1/3c diced sun-dried tomatoes
- 1/4c fresh basil, julienned
- 1/4c diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tbsp halved black olives
- 2 tsp chopped fresh oregano
- 1-1/2oz feta cheese, crumbled
- 1-1/2 tbsp grated romano cheese

1. bring a large pot of salted water to a boil. add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. make the vinaigrette: whisk the vinegar, mustard, 1 tsp salt, and pepper to taste in a small bowl. gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. combine the sun-dried tomatoes, basil, onion, pepperoncini, olives, and oregano in a bowl. add the cooked pasta, 1/2 tsp salt and 1 tsp pepper. add the vinaigrette and both cheeses and toss. chill until ready to serve.

image: food network magazine

buona lisa pizza

courtesy of: food network magazine
adapted from: buono's
submitted by: missi
serves: 2-4

- 1/2c thin strips roasted yellow or red peppers
- 10 cherry tomatoes, halved
- 1/4c sliced fresh basil
- 3 cloves garlic, 1 minced, 2 sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 lb pizza dough, if frozen, thawed
- all purpose flour for dusting
- cornmeal for dusting
- 6oz shredded mozzarella cheese
- 3oz shredded provolone cheese
- 2 tbsp pine nuts, toasted
- 4oz crumbled goat cheese

1. place a pizza stone or an inverted baking sheet on the bottom rack of an oven and preheat to 500.

2. toss the roasted peppers, tomatoes, basil, and minced garlic with 1 tbsp olive oil in a bowl; season with salt and pepper. cook the sliced garlic in the remaining tbsp of oil in a small skillet over med-high heat until golden, about 1 min. cool slightly.

3. stretch or roll out the pizza dough into a 12-14" round lightly floured surface. generously dust a pizza peel or another inverted baking sheet with cornmeal and place the pizza dough on top. drizzle with a little fo the garlic oil and season with salt. top with the mozzarella, provolone, and tomato-pepper mixture, then sprinkle with pine nuts and sliced garlic.

4. slip the pizza onto the preheated pizza stone or inverted baking sheet and cook until the crust is golden and crisp and the cheese is melted, about 15 min. top with goat cheese before slicing.

image: food network magazine

marathon sandwich

courtesy of: food network magazine
adapted from: carnegie deli
submitted by: missi
serves: 1 sandwich

- 1/3-1/2 lb deli-sliced roast beef
- 1/3-1/2 lb deli-sliced roast turkey
- 1/3-1/2 lb deli-sliced pastrami
- 1/3-1/2 lb deli-sliced corned beef
- 2 slices crusty rye bread
- 1 or 2 romaine lettuce leaves
- 2 or 3 slices tomato
- russian dressing for serving, optional

1. stack roast beef, turkey, pastrami, and corned beef on one slice of bread. top with lettuce, tomato, and the other slice of bread. use a skewer to hold the sandwich together.

2. slice in half and serve with russian dressing on the side.

image: food network magazine

shrimp and scallop scampi with linguine

courtesy of: food network magazine
adapted from: the quarterdeck
submitted by: missi
serves: 4

- kosher salt
- 1 lb linguine
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, tough foot muscles removed
- freshly ground pepper
- 3-1/2tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice, plus lemon wedges for garnish
- 1/2c dry white wine
- 1/4c torn fresh basil
- 2 tbsp chopped fresh parsley

1. bring a large pot of salted water to a boil. add the linguine and cook according to package directions.

2. heat a large skillet over med-high heat. pat the shrimp and scallops dry, then season with salt and pepper. add 1-1/2 tbsp of butter to the pan and cook the shrimp until golden on one side, about 3 min. turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1-2 min. transfer the shrimp to a plate.

3. add the scallops to the skillet and cook until golden on one side, about 3 min. turn the scallops, add the remaining garlic and cook 1-2 more min. add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. cook until the sauce is reduced by half, about 3 min. return the shrimp to the pan, then add the basil and the remainin 2 tbsp butter; season with salt and pepper.

4. drain the pasta and transfer to a large serving bowl. toss with the shrimp, scallops, and sauce; garnish with parsley and lemon.

image: food network magazine

roasted vegetable pasta

courtesy of: food network magazine
adapted from: grillroom
submitted by: missi
serves: 4

- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 12oz frozen artichoke hearts, thawed and halved
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 tbsp unsalted butter
- 2 cloves garlic, chopped
- 1 small stalk celery, diced
- 1/2 small onion, diced
- 8 roma tomatoes, quartered
- 1/4c chopped fresh basil, plus more for garnish
- 2oz vodka
- 1/2c heavy cream
- 1 lb fusilli
- grated parmesan cheese for garnish

1. preheat oven to 425. toss zucchini, squash, and artichoke hearts with olive oil on a baking sheet; season with salt and pepper. roast until tender, about 15 min.

2. meanwhile, heat the butter in a large deep skillet or dutch oven over medium heat. add garlic, celery, onion, and carrot and cook until the veggies are slightly tender, about 5 min. add tomatoes and basil, season with salt and pepper and cook until tender, about 8 min. add vodka and bring to a boil, then reduce heat to a simmer and cook until slightly thickened, about 1 min. puree the sauce with a blender, add heavy cream and bring to a boil, stirring occasionally. season with salt and pepper.

3. meanwhile, bring a large pot of salted water to a boil. add the fusilli and cook according to package directions. drain and transfer to the skillet with the sauce. add the roasted veggies and toss. garnish with more basil and parmesan.

image: food network magazine

fried chicken

adapted from: kfc
submitted by: missi
serves: 4-6

- 1 egg, beaten
- vegetable oil
- 6 boneless chicken breasts
- 3c flour, sifted
*1 tsp each of the following:
- ground oregano
- chile powder
- ground sage
- dried basil
- dried marjoram
- pepper
- onion salt
- garlic powder
*2 tsp each of the following:
- salt
- paprika
- accent (spice meat tenderizer)

1. in a large, deep skillet, pour enough vegetable oil to come up 1" on the sides and heat over medium-high heat until bubbles from around the end of a wooden spoon.

2. in a shallow bowl, beat the egg and set aside. in a large ziplock bag, combine the flour and spices.

3. in small batches, roll the chicken through the egg first, then coat in the spiced flour by shaking in the ziplock bag.

4. fry in the oil, turning frequently until the chicken is cooked through, about 15-20 min and drain on a paper towel.

5. repeat steps 3 & 4 until all the chicken is fried. serve warm.

image: ehow

extra dirty vodka martini

courtesy of: missi
makes: 1

- 2oz vodka
- 1/2oz dry vermouth
- 1/2oz olive brine
- 2 green olives for garnish

1. shake all together, sans the olives, with ice in a martini shaker. pour into a martini glass and add olives. serve cold.

image: missi

pumpkin pancakes

courtesy of: missi
makes: 12- 15 pancakes

follow your regular pancake mix recipe, but to it add the following...

- 1 c canned pumpkin
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 3 tbsp brown sugar

image: not a significant source

pumpkin cheesecake

courtesy of: missi
adapted from: the cheesecake factory
serves: 8

- 1-1/2 c graham cracker crumbs
- 5 tbsp butter, melted
- 1 c plus 1 tbsp sugar
- 3 8-0z pkgs cream cheese, softened
- 1 tsp vanilla
- 1 c canned pumpkin
- 3 eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- whipped cream

1. preheat oven to 350

2. make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. stir well enough to coat all of the crumbs with the butter, but not so much that it turns into a paste. keep it crumbly.

3. press the crumbs into the bottom and about 2/3rds of the way up the sides of a springform pan. bake for 5 min, then set aside until you're ready to fill it.

4. in a large mixing bowl, combine the cream cheese, 1 c sugar, and vanilla. mix with an electric mixer until smooth

5. add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

6. pour the filling into the pan. bake for 60-70 min. the top will turn a bit darker. remove from the oven and allow to cool.

7. when the cheesecake has come to room temperature, put it in the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal slices. serve with a generous portion of whipped cream topping.

image: ehow

chunky blue cheese dip with herbs

courtesy of: lizzy
makes: 2 cups

- 2 c danish blue cheese cut into 1/2" cubes
- good quality olive oil to cover
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- pinch of freshly ground black pepper
- pinch of red pepper flakes
- kosher salt to taste

1. place all the ingredients in a medium-sized mixing bowl, toss together gently, cover, and refridgerate at least over night and up to 5 days to let the flavors develop.

2. to serve, fish out the cheese chunks with a fork, reserving the herbed oil, and place them in a bowl. to make more dip, continue to add more cheese to the marinating oil until it gets cloudy.

image: cafe liz

lemon raspberry cupcakes

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 cupcakes or a 9" cake

- non stick cooking spray

filling

- 1/4 c frozen raspberries, thawed
- 2 tbsp beet puree, recipe follows
- 2 tbsp confectioner's sugar
- 1 tbsp margarine

batter

- 1 c granulated sugar
- 1/2 c milk
- 1/2 c yellow squash puree, recipe follows
- 1/3 c canola oil
- 2 large egg whites
- 2 tbsp lemon juice
- 1 tsp pur lemon extract
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt

frosting (optional)

- 8oz pkg cream cheese
- 1/2 c confectioner's sugar
- 1 tsp pure lemon extract

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. for the filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor, set aside.

3. for the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. add the flour, baking powder, and salt, then mix until incorporated.

4. using about half the batter, fill each muffin cup one-third full. dot each with the raspberry filling, then cover with the rest of the batter.

5. bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 min. turn the cupcakes out onto a rack to cool.
* to make as a cake, bake 40-45 min in a 9-inch cake pan. let cool 5 min in the pan before turning out onto a rack to cool completely.

6. for the frosting, beat together the cream cheese, sugar, and lemon extract. spread the frosting over the cooled cupcakes.

beet puree

1. leave beets whole and unpeeled. wrap in aluminum foil and roast at 400 for 1 hour.

2. after peeling, place in a food processor or blender, 2 min.

butternut squash puree

1. cut off the stem, cut the squast in half lengthwise and scrape out the seeds.

2. roast the halves on a cookie sheet, flesh side down at 400 for 45-50 min

3. scoop out the flesh and puree in a food processor or blender, 2 min.

image: cut out and keep

peanut butter banana muffins

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 muffins

- non stick cooking spray
- 1 c firmly packed light or dark brown sugar
- 1/2 c natural peanut butter
- 1/2 c carrot puree, recipe follows
- 1/2 c banana puree, recipe follows
-1 large egg white
- 1 c whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. in a large bowl, mix 1/2 c of the brown sugar with the peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

3. put the flour, baking soda, baking powder, and salt in a bowl or zipper lock bag and stir or shake to mix. add to the bowl with the banana/peanut butter mix and stir just to combine (the batter will be lumpy - do not overmix). add the remaining 1/2 c of the brown sugar and stir once or twice.

4. divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 min. turn the muffins out onto a rack an dcool.

5. store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

carrot puree

1. peel, trim, and cut 3-4 large carrots into 3-inch chunks

2. steam for 10-12 min

3. puree in a food processor or blender, about 2 min with a few tsps of water if needed for a smooth texture.

banana puree

1. using ripe bananas, peel.

2. mash with a fork on a flat surface, then puree in a food processor or blender, about 2 min.

image: baking bites

chili

courtesy of: colleen
makes: 6-8

- 1 lb ground beef, browned and drained
- 28 oz can petite diced tomatoes, with juice
- 8 oz tomato sauce
- 1 packet mccormick chili seasoning
- 14 oz kidney beans, with juice
- 14 oz pinto beans, with juice

1. combine all in crock pot, set on low for 6-8 hours or simmer on stove top for 45 minutes.

image: what's cooking america

fish tacos

courtesy of: bobby flay, food network
submitted by: missi
serves: 4-6

tacos:
- 1lb white flaky fish
- 1/4c canola oil
- 1 lime, juiced
- 1 tbsp chili powder
- 1 jalapeno, coarsely chopped
- 1/4 c chopped fresh cilantro leaves
- 8 flour tortillas

garnish:
- shredded white cabbage
- hot sauce
- sour cream
- thinly sliced green onion
- thinly sliced red onion
- chopped cilantro leaves
- tomato salsa

1. preheat grill to medium high.

2. place fish in a medium sized dish. whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. let marinate for 15-20 min.

3. remove fish from the marinade and place onto a hot grill, flesh side down. grill the fish for 4 min on the first side and an additional 30 seconds on the second side. remove and let rest for 5 min then flake the fish with a fork.

4. place the torillas on the grill for 20 seconds then divide the fish among the torillas and garnish as desired.

image: food network

mexican brownies

courtesy of: aaron
makes: 18 brownies

- 2 sticks of unsalted butter, plus more for greasing
- 2 c sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2/3 c good-quality unsweetened cocoa powder
- 1 tsp ground mexican cinnamon (canela)
- 1/4 tsp pequin chili powder or cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp baking powder

1. preheat oven to 350

2. line a 9x13 baking dish with parchment paper, leaving an overhang on two sides. press the paper into the corners of the pan and lightly grease the paper with butter.

3. melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. remove from heat and let cool slightly.

4. add sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

5. add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth.

6. spread batter in the prepared pan and bake until a toothpick comes out fudgy, 20-25 min. cool in the pan on a rack, then use the parchment paper to lift the brownies out of the pan before slicing.

image: the prepared pantry

breakfast pizza

courtesy of: ellie
serves: 1

- 1 whole wheat english muffin, split
- 1 small tomato, seeded and diced
- 1 tsp extra virgin olive oil
- 1 thin slice canadian bacon, diced
- 1/4 c shredded mozzarella cheese
- chopped fresh basil

1. preheat the oven to 450.

2. line a small bakin sheet with foil.

3. top each english muffin half with tomato and drizzle with olive oil. sprinkle bacon over tomatoes, then top with mozzarella and basil.

4. bake for 10-12 min or until cheese is melted and browned.

image: food network

flu-fighter cookie

courtesy of: food network magazine
submitted by: christine
makes: 30 cookies

- 2-1/4 c all-purpose flour
- 1-1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- pinch of ground cloves
- 1/4 tsp salt
- 1 stick unsalted butter, at room temp
- 1 c packed dark brown sugar
- 2 large eggs
- 1/4 c molasses
- 1/4 c low-fat plain greek yogurt
- 1 tbsp freshly grated ginger
- 2 tsp finely grated lemon zest (about 1 lemon)
- 1/2 c old-fashioned oats
- 1-1/4 c golden raisins
- 1-1/4 c dried cranberries
- 1-1/4 c roughly chopped walnuts, toasted

1. line 2 large baking sheets with parchment paper. whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.

2. beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 min.

3. beat in the eggs one at a time, fully incorporating each before adding the next.

4. add the molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping the sides of the bowl as needed. reduce the mixer speed to low and beat in the flour mixture to make a sticky batter.

5. fold in oats and half of the raisins, cranberries, and walnuts. mix the remaining dried fruit and nuts in a small bowl and set aside.

6. drop heaping tablespoons of batter onto the prepared baking sheets. top each with some of the reserved dried fruit and nut mix and chill for 30 min.

7. preheat the oven to 375.

8. bake the cookies until dark golden, but still soft, 10-12 min; cool on a rack and store in an air-tight container for up to 1 week.

why they're called "flu-fighter" cookies...
these five ingredients might not cure the flu, but they can help:

~ ginger: the herb has some antiviral compounds and its antihistamine properties help combat congestion.

~ cranberries: a cup of cranberries a day provides twice as many antioxidants, which help your body fight off cell-damaging molecules.

~ oats: rich in selenium, a nutrient that helps your body fend off harmful free radicals, including ones that your own body produces when you're sick.

~ walnuts: 1 ounce serving has 1mg of zinc which helps keep viruses from reproducing in your body.

~ yogurt: active cultures from yogurt help balance the bacteria in your digestive tract, boosting your ability to absorb healthful vitamins and minerals.

image: food network

greek stuffed peppers

courtesy of: missi
adapted from: giada de laurentis, food network
serves: 4-6

- 28oz canned italian tomatoes, with juice
- 2 zucchini, grated
- 1/4c chopped mint
- 1/4c kalamata olives, pitted and chopped
- 1/2c feta crumbles
- 1/4c extra virgin olive oil
- 3 cloves garlic, minced
- 1tsp salt
- 1tsp freshly ground pepper
- 4c veggie broth or chicken stock
- 1-1/2c orzo
- 6 sweet bell peppers (red, yellow, orange)

1. preheat oven to 400.

2. pour tomatoes in a large bowl and break up using kitchen scissors. add zucchini, mint, olives, cheese, olive oil, garlic, salt, and pepper. stir.

3. bring broth to a boil in a medium saucepan over high heat. add orzo and partially cook, about 4 min.

4. drain broth from orzo into a 9x13 baking dish and add orzo to veggie mixture. stir to combine.

5. slice the tops off the peppers and remove seeds and ribs. if needed, thinly slice the bottom to help them stand up.

6. place into the dish with broth and fill with orzo/veggie mixture.

7. cover dish with foil and bake for 45 min.

9. uncover, sprinkle with additional feta and pepper and bake until cheese is golden, about 10 min. remove from oven and carefully transfer to serving platter.

image: food network

greek caponata

courtesy of: giada de laurentis, food network
submitted by: missi
serves: 4-6

- 14oz can diced tomatoes, with juice
- 2 zucchini, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 large japanese eggplant, cut into 1" rounds
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- 1/4c extra virgin olive oil
- 1-1/2tsp salt
- 1tsp freshly ground pepper
- 1 tsp dried oregano

1. preheat oven to 400.

2. pour canned tomatoes into a 3-1/2 quart baking dish and spread to cover bottom.

3. in a large bowl, combine remaining ingredients and toss. pour over canned tomatoes.

4. cover with foil and bake for 20 min.

5. remove the foil and bake for an additional 30-40 min until the edges of the vegetables are golden. serve alone or over sourdough bread for a main entree.

image: food network