This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Tender chicken breasts are cooked with sauteed mushrooms, onions and garlic, then simmered in spaghetti sauce, red wine and a sweet dose of brown sugar. Roasted red peppers finish the sauce, which is served over boiled linguini.

Roast beef simmered with Italian-style spices, pepperoncini and beef broth for a tasty sandwich.

Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.

A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good.

Romaine, blue cheese, chopped pears, walnuts, and red onion, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.

I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband’s lunch the other day, and he wanted them again for dinner that night!

Smooth tofu and yogurt mixed with raspberries, bananas, and orange juice.

Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added …cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!