Tofu Stir Fry on Jasmine Rice with locally grown edamame or if buying frozen look for GMO free label

Cube Twin Oaks tofu (GMO-free) and fry in a wok with peanut oil until golden brown, add sliced zucchini, squash, onion and mushroom (all locally grown) – toss until color is bright but not dark which shows overcooking. Add soy sauce with a little water to create a simple tasty sauce. Put on a bed of jasmine rice. Steam edamame and serve on the side with soy sauce for dipping.

Pasta with Salad

Find locally made pasta like Bombolini and boil for 2 – 3 min. Add fresh local garlic (1 clove), cubed tomatoes (1 -2 medium), olive oil and local feta then have a big salad on the side full of peppers, tomatoes, sunflower seeds, cucumbers and dressed with olive oil, balsamic vinegar, hot mustard and salt. A simple, deliciously light meal.

Portabella Mushrooms on Israeli Couscous with Sliced Garden Veggies

Israeli or Pearled Couscous is a wonderful alternative pasta – boil 1 1/2 c water and add 1 c couscous then turn stove off, cover, let sit until all the water is absorbed – about 10 – 15 min.

Slice portabella mushrooms and lay in a hot pan with olive oil and garlic, saute on low flame until softened – drizzle soy sauce for a little flavor. Put mushrooms on top of couscous and have enough of the “pan sauce”, olive oil and soy sauce to also flavor the couscous.

Slice garden veggies – peppers, cucumbers and tomatoes – cover in a light vinaigrette with salt.

Mexican Burritos

Trader Joe’s brand tortilla wraps (only GMO free ones I have found) warmed so pliable

Trader Joe’s brand refried black beans in a sauce pan with 1 tsp. cumin and 1/2 c. of salsa, warm until bubbling

In peanut oil fry up 1 medium onion, 1 red pepper, 1 green pepper, 6 – 8 mushrooms until cooked well but not soggy

Smear a large spoonful of refried beans onto tortilla and add stir fried veggies – wrap tightly

Each tortilla pack makes 8 – leftovers for lunches are great!

Tortilla corn chips and salsa on the side add the the festiveness of the meal