I saw her make this on some show. I actually use it as a sauce with broiled fish or chicken more than I do as a salad dressing or marinade. I usually cut back on the olive oil, too, because I like more tartness to my sauces and dressings.

4 cups fresh organic spinach, washed and dried
1/2 cup fresh basil leaves
Pinch organic sweetener (recommended: Stevia)
1/2 cup yellow mustard
1 tablespoon apple cider vinegar
1/2 cup olive oil
10 kalamata olives, pitted

Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use. Mixture can be used as salad dressing or marinade.

1 1/2 lb asparagus
1 1/2 T olive or peanut oil
1 1/2 T sesame oil
1 T peeled and grated gingerroot
1 T grated orange peel
1 T soy sauce
1/2 cup chopped roasted cashews
Recipe
Break off and discard the woody stems of asparagus. Slice remaining asparagus into 2 to 3 inch pieces.

Heat the peanut (or olive) and sesame oils together in a wok or skillet over high heat and stir fry asparagus and gingerroot until tender, approximately 4 minutes. Stir in the orange peel, soy sauce and cashews.

Serve immediately.

4 cups fresh snow pea pods
2 cups red bell pepper strips
2 cups broccoli florets
1 cup shredded carrots
1/4 cup chopped green onions
1 cup bean sprouts
2 tsp. fresh grated ginger
1/2 tsp. dried crushed red pepper
4 cloves garlic minced
2 Tbls. vegetable oil
1/4 cup soy sauce
2 Tbls. water
12 oz. soba noodles, cooked (you could also use vermicelli or linguine)
3 tsp. dark sesame oil
Recipe
Stir-fry first 9 ingredients in hot vegetable oil in a large nonstick skillet or wok for 2-3 minutes. Stir in soy sauce and 2 Tbls. water; add pasta, and toss until heated through. Remove from heat, and toss with sesame oil.

2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 ounces) evaporated milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Maple syrup
Recipe
In a bowl, combine the baking mix, brown sugar and cinnamon.

In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

Yield: 1 dozen.

(I only used about half to 2/3 of the evaporated milk. And also added about a 1/4 of a cup more of the pumpkin)

1 (9-in.) pie crust
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 (4-oz.) can whole green chiles, drained and seeds removed, divided
4 eggs, plus 2 eggs, separated
1 c. half-and-half
1/4 tsp. pepper
Salsa, for serving

Preheat oven to 425 degrees. Bake pie crust in a 9-inch pie dish until color starts to deepen, about 5 to 8 minutes. Sprinkle 1 cup cheese in partially baked crust. Layer with half the chiles (cut in large pieces and laid flat); repeat cheese and chiles layer again. In medium bowl, beat 4 eggs, half-and-half and pepper; pour over cheese mixture. Reduce oven temperature to 375 degrees and bake for 30 minutes. In small bowl, beat 2 egg whites until stiff. Fold in 2 slightly beaten egg yolks until just blended. Spoon egg mixture over hot filling, sealing to edge of crust. Return to oven and bake for 15 minutes or until golden brown. Serve with salsa, if desired.

Serves 6