Several of the following recipes come from the potluck last fall.  I neglected to get the names of all the particular contributors.  I apologize for the lack of credit on some of these.  Let me know if one of these is yours; I want to give you credit!              --Beth

Green Beans with Miso Sauce Boil about 2 qt water with 1/2 tsp salt.  Add green beans and cook until bright green (about 3 min).  Drain and set aside. 1 Tbsp toasted sesame oil 1 red onion, sliced thin 2 cloves garlic, minced 1 small red pepper, seeded and sliced into thin strips Brush bottom of saute pan with oil and toss in onions.  Saute for 1 min, then add garlic.  Cook until onions are soft, and stir in red peppers for about 5 min. 1 jalapeno pepper, seeds removed 1 Tbsp miso (barley is good) 1 Tbsp maple syrup 3 tsp arrowroot flour 3/4 c water Blend jalapeno and miso in food processor (or blender), add maple syrup, arrowroot and water until well combined.  Add the green beans to the saute pan and cook for 5 more min on med heat.  Pour in liquid ingredients and stir constantly until thickened, about 1 min. You can add cooked pasta to the pan to warm to use as a main dish.

Tzimmes: Sweet Potato and Carrot 1 c carrot, sliced 1 lb sweet potato, sliced and cut into wedges 3 Tbsp oil 1/2 c dried apricots, cut into strips 1/4 to 1/2 c brown sugar 1/4 c golden raisins 1/4 tsp salt 1/4 tsp black pepper 1/2 c ginger ale 1/4 c cranberry juice 2 Tbsp fresh orange juice Preheat oven to 350.  Toss carrot and potato with the oil in a 13x9 baking dish.  Add apricots, brown sugar, raisins, salt, and pepper and mix well with potatoes and carrots.  Cover and bake for one hour and fifteen minutes, until potatoes and carrots are tender, stirring once, at 45 minutes.  Uncover and bake fifteen more minutes, until liquid thickens slightly. You can substitute prunes for the raisins or for both the raisins and apricots.

No-Bake Vegan Peanut Butter Blossoms from Megan Gallagher Clark 2 c crushed graham crackers (Keebler originals are vegan)                                        1 c (2 sticks) margarine or vegan butter substitute (Fleischmann's unsalted is vegan) 1/2 to 1 c crunchy peanut butter                                                                                           1/2 bag (approx) Ghiradelli Double Chocolate Chocolate Chips 3 1/2 c confectioners sugar                                                                                                        (these are vegan, as well as their semi-sweet chips) Combine crushed graham crackers, peanut butter, sugar and softened margarine, and mix well.  (Note that these ingredients dry quickly: do not let the "dough" sit too long or it will become unworkable.)  Roll into 1-inch balls and place on foil or waxed paper.  Gently press the chocolate chips into the centers.

Hummus Combine: Mashed chick peas Salt Olive oil Garlic Lemon juice Tahini Serve with fresh raw vegetables and pita pieces.

Peach Salsa from Melissa Thomas-Brumme Fresh peaches, peeled and minced Tomato, chopped Scallions or other onion, minced Cilantro, minced Cayenne powder or minced hot pepper to taste Lime juice Olive oil to coat Sea salt Melissa says she never measures this, but that it would be very difficult to mess up, unless you use too much lime.

Black Bean Salad  from Pat Hoberg 2 ears corn or 1 can whole corn, drained 1 15 oz black beans, drained and rinsed 1 1/2 c chopped celery 1/2 c chopped green onion with tops 1/4 c chopped fresh cilantro 14 oz container salsa 2 Tbsp red wine 2 Tbsp olive oil If using fresh corn, slice off cobs, and do not cook.  Combine all ingredients in bowl and chill until ready to serve.

Apple Stew Cook 4 c chopped apples for 30-40 minutes, until they begin to get mushy. Add a few dabs of butter and sprinkle with cinnamon. They're best when served hot.

Watercress Salad from the Crescenzi Family Watercress, coarsely chopped Romaine Lettuce, coarsely chopped Lemon Juice Freshly ground black pepper Feta Cheese

Peach and Tomato Salad  from Francie and Alyson Delaney 4 tomatoes 2 peaches 2 Tbsp sweet onion, finely chopped 1 Tbsp fresh basil, finely chopped 3 Tbsp fruity olive oil Sea salt Dash of freshly ground pepper Gently combine tomatoes and peaches in a serving bowl.  Saute onion lightly in 1 Tbsp of the olive oil.  Add onion, along with basil, to tomato-peach mixture and toss lightly.  In a small bowl, add the rest of the olive oil, salt and pepper, and mix.  Drizzle over tomato mixture and toss with care.

Sweet Basil Dressing from Jean Chubb 1 c fresh basil leaves, coarsely chopped 2/3 c olive oil 2 Tbsp water 2 tsp honey 3 1/2 Tbsp lemon juice (freshly squeezed) 1 clove garlic, finely minced Sea salt and pepper to taste Blend all ingredients in a blender or food processor until creamy.  Serve over steamed veggies, including corn on the cob, or on baked or mashed potatoes or fish.  Can be stored in refrigerator for  up to two weeks.

Oriental Pasta Salad 1 med head of cabbage 6 green onions 8 Tbsp sesame seeds (brown at 300 for 10 min) 8 Tbsp slivered almonds 2 pkgs ramen noodles (boiled without the spice packet) 10 oz can mandarin oranges, drained Toss together and refrigerate. Mix the following and add before serving: 6 Tbsp rice wine vinegar                1 tsp pepper 4 Tbsp sugar                                    1 c oil 2 tsp salt

Devilish Eggs from Karri Sensenig Eggs Salt and Pepper Paprika Mayonnaise Mustard (spicy brown) Hard boil as many eggs as you want.   Peel and slice in half, dropping the hardened yolk into a mixing bowl.  Arrange the empty white on a platter.  Blend the yolks before adding the other ingredients for optimal smoothness.  Add mayonnaise and mustard (a Tbsp or 2 at a time) until the taste is right, then add some salt and pepper.   Blend thoroughly and spoon into empty hardboiled eggs.  Top with a pinch of paprika.

K8's Whipped Turnip Puff from K8 Glaeser 1 lb (about 6-8 med) sweet salad turnips, chopped (about 3 c.) 1/4 c chopped onion 2 Tbsp butter 1 Tbsp sugar 1/2 tsp salt Dash of pepper 3/4 c soft bread crumbs (about a slice) Preheat oven to 375.  Boils onions and turnips in salted water for 20 min.  Drain.  Add butter, sugar, salt and pepper.  Beat well with mixer or potato masher.  Add bread crumbs and eggs.  Beat well.  Turn into lightly greased 1 qt. casserole.  Bake uncovered for 35-40 min.

Creamy Cabbage Casserole from Karri Sensenig 4 c shredded cabbage 1/2 c diced bacon (or bacon substitute) 1 Tbsp flour 1/2 tsp salt 1/4 t paprika 1/8 t pepper 1 c milk 1 c bread crumbs Boil cabbage for 7 minutes, drain, and place in casserole dish.  Fry bacon and remove from pan.  Stir flour and spices into drippings; add milk slowly, and cook until thickened.  Pour sauce over cabbage, top with bread crumbs, and sprinkle with bacon.  Bake at 400 for 15 minutes.  (For really yummy bread crumbs, tear up your favorite bread and coat with coconut oil.)