WHOLE WHEAT PIZZA CRUST

1 pkg. (5/16 oz.) active dry yeast
1 cup warm water, 115 degrees F
1 1/2 cups whole wheat flour
2 teaspoons granulated sugar
1/2 teaspoon salt
2 Tablespoons olive oil
1 1/2 cups unbleached all-purpose flour

Dissolve yeast in warm water. Allow to rest five minutes. Stir in whole wheat flour, sugar, salt, olive oil, and 1 cup  unbleached all-purpose flour. Knead remaining unbleached flour by hand; about 5 minutes (the dough will be smooth and  elastic). Spray a medium size bowl with no-stick cooking spray (or coat with oil). Place pizza dough in bowl and turn to  coat thoroughly. Cover and allow to rise in a warm, draft free place 15 minutes.  Spray one 14-inch pizza pan or two 10-inch pizza pans with no-stick cooking spray (or grease lightly with oil). Stretch pizza crust to fit pan and flute outer edges of pizza dough to hold fillings. Top as desired. Preheat oven to 425 degrees F. Bake until cheese is melted and  crust is browned.

http://hodgsonmill.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ITALIAN ROTINI SALAD 

Serves 4-6
Prep. time: 15 minutes

2/3 cup Italian dressing
1/8 teaspoon crushed red pepper
6 ounces rotini pasta, cooked, rinsed with cold water add drained
1/4 cup grated parmesan cheese
2 cups broccoli florets, blanched
1 pint cherry tomatoes, halved or quartered
1 large red bell pepper, cut into thin strips

In a large bowl stir together dressing and crushed red pepper. Add rotini and parmesan cheese; toss to coat. Stir in broccoli, cherry tomatoes and red bell pepper. Chill for 1/2 hour and serve. 

**The recipe above is from a box of Mueller's Tri Color Pasta. I couldn't find a Mueller's web site but trying led me to the web address below, which has a lot of recipes.

http://www.reciperewards.com/

WHITE BEAN AND RED ONION SALAD

2 cans (16 ounces each) white bean beans (cannellini)
1 small red onion, peeled, cored and sliced thin
1/4 extra virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Drain the beans in a sieve and rinse thoroughly under cold running water. Combine with the onion in a large bowl. Stir the remaining ingredients in a small bowl until blended. Add to the beans and toss until coated. Let still or chill briefly and toss again before serving. 

**The recipe above comes from a bottle of Private Selection Extra Virgin Olive Oil.  Private Selection products are sold by Kroger.  I couldn't find a web address for the brand name but found a site with a lot of information about olive oil.

http://www.oliveoilsource.com/scripts/tours.asp

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SUMMER BLUE BURGER SALAD

Serves 4

3 Tablespoons cider vinegar
3 Tablespoons olive oil
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 1/4-inch slices red onion
4 Morningstar Farms (R) Grillers (R) Prime veggie burgers (There are vegan veggie burgers also.)
6 cups torn romaine lettuce
1 ounce crumbled blue cheese
2 Tablespoons chopped walnuts, toasted

1. Combine vinegar, oil, rosemary, thyme, salt, and pepper in a  jar with tight fitting lid. Cover and shake well.
2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, turning once. Remove from grill.
3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads.

http://www.kelloggs.com/brand/msfarms/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The next two recipes are mine.  The black bean salad is a good but very simple recipe. Spices and other vegetables can be added. 

BLACK BEAN AND MANDARIN ORANGE SALAD

Serves 2

1 15 ounce can black beans, drained and rinsed (set aside 2-3 Tablespoons for the soup above)
1/4 cup salsa
1/4-1/3 cup mandarin oranges, drained and chopped
1 small clove garlic, chopped
1/2 Tablespoon dehydrated minced onion
2-3 Tablespoons corn

Mix everything in a glass bowl, cover and let chill in refrigerator a few hours.
    
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   

POTATO, CARROT AND CORN SOUP 

Serves 2

1 russet potato, peeled and cut into small cubes
1 carrot, sliced
1 15.25 ounce can yellow kernel corn, drained (set 2-3 Tablespoons corn aside for salad below)
1/4 green pepper, chopped
1 small clove garlic, chopped
1 Tablespoon dehydrated minced onion
1/4 teaspoon thyme
1/4 teaspoon dillweed
salt and black pepper to taste
1 cup water
1/2 cup enriched rice drink
1 teaspoon flour [more for thicker sauce]
1 teaspoon olive oil
2-3 heaping Tablespoons black beans

Put vegetables in a pot with the water and bring to a boil. Add flour to the rice drink in a measuring cup and stir to combine. When the water in the pot boils down and more liquid is needed [about 15 minutes], add the rice drink and flour. Stir regularly. Add seasonings. Stir and simmer the loosely covered pot for another 15 minutes. If the lid is put on completely, the soup will boil up to the edge of the pot. Add the black beans and heat shortly before serving soup hot.

SOUTHWESTERN SKILLET SUPPER  

Serves 6

1/2 cup uncooked orzo pasta
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup thick and chunky salsa
2 1/2 cups water
1/4 teaspoon hot pepper sauce
1 package Morningstar Farms (R) Chik Patties (R) Original, cubed
2 Tablespoons chopped cilantro

1. Combine all the ingredients except Morningstar Farms (R) Chik Ptties (R) and cilantro in 12-inch frypan. Cook over     medium heat, stirring frequently, until mixture starts to boil. Reduce heat, cover, and simmer 20 minutes or until pasta is  tender.
2. Stir in veggie meat and cilantro. Continue heating five minutes longer or until patties are hot. Serve hot.

http://www.kelloggs.com/brand/msfarms/