Olive Oil Pie Crust

2 cups flour
1 teaspoon salt
1-3/4 teaspoon baking powder
1/2 cup Extra Virgin Olive Oil
1/4 cup water (a little more if needed to hold dough together)

In mixing bowl, combine flour, salt and baking powder, make well in center.

Pour olive oil and water into same measuring cup (do not stir) add all at once to flour.

With fork, stir lightly until well mixed. Form dough into a ball, flatten slightly.

Add a little more liquid if needed to hold dough together.

Cover; chill in refrigerator for about 30 minutes.

Wild Rice Stuffed Squash

½ cup wild rice

½ cup long grain white rice

2 acorn squash (sliced in half with seeds removed)

1 tbsp. olive oil

3 tbsp. sliced green onion

1 small bell pepper (chopped)

1 medium tomato (chopped)

1 clove minced garlic

1 tbsp. chopped fresh parsley

1 tsp. dried oregano

½ tsp salt

¼ tsp pepper

2 ounces of shredded vegan cheese (cheddar or Monterey Jack)

Bake squash, cut side down, on a shallow baking pan for 30 minutes in a 350 degree F (180 degree C) oven.

While squash is baking, prepare wild and white rice by simmering in 2 cups of water for about 25 minutes or until nearly all the water is absorbed.

Saute the bell pepper, tomato, garlic, green onion and spices in the olive oil. Mix the sautéed vegetables in with the cooked rice.

Turn the baked squash cut side up and stuff each half with the rice mixture, mounding the rice as necessary. Cover the stuffed squash with foil and return to the oven for 20-25 minutes longer. Uncover the squash and sprinkle with shredded cheese. Return to the oven for about 5 minutes or until the cheese is melted on top.

Makes 4 generous servings.

Spinach Strawberry Salad

1 bag baby spinach
Sliced strawberries (1 quart)
Sliced almonds (toasted)

In blender:

¼ cup strawberry preserves
¼ cup sugar
¼ cup cider vinegar
½ cup oil
¼ teaspoon minced onion
¼ teaspoon Worcestershire sauce
1 tablespoon sesame seeds
1 tablespoon poppy seeds


Shake and pour dressing over salad just before serving.