Fresh Ingredients
1½ cups shredded potatoes (keep it easy – no need to peel them!)
1½ cups shredded carrots
3 T grated onion

PantryFare
¼ cup plus ½ T whole wheat flour

Spices and Oils
½ tsp salt
¼ tsp pepper

Drain the shredded potatoes in a large strainer while you shred the carrots. Press any remaining liquid out with the back of a large spoon then place the potatoes in a large bowl. Add the carrots and the remaining ingredients, mixing thoroughly.

Preheat a large nonstick skillet over medium heat the oil it lightly. Using 3 tablespoons of mixture, shape pancakes into patties ¼ to ½-inch thick. Cook until golden brown on both sides. If pancakes start to stick, spray them lightly with nonstick cooking spray.

Fresh Ingredients
1 pound carrots, sliced into 1/2 inch pieces and steamed for 12 minutes, until tender then drain
1 cup finely chopped onion
1 cup skim milk

PantryFare
1 T sugar
1 T flour
2 T dry sherry
1 T dry bread crumbs

Oils and Spices
2 tsp vegetable oil
1/4 tsp salt
1/16 tsp pepper
1/16 tsp ground nutmeg
nonstick cooking spray

Puree the steamed carrots in a food processor or blender.
Preheat oven to 350° and lightly oil a 1-quart baking dish with the nonstick cooking spray.
Cook the onion with oil in a medium skillet over medium heat until golden brown. Stir in sugar and 1 T water, followed by the flour. Gradually stir in milk and cook until slightly thick. Add salt, pepper, nutmeg, sherry and carrots, mixing well.
Spoon into the baking dish and top with bread crumbs. Gently spray the top of the pudding with cooking spray.
Bake uncovered for 35 minutes.

Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)

PantryFare
2 cups rolled oats
3 tbsp flour

Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying

Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.

Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter

PantryFare
8 tbsp flour

Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying

Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.

For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.

Fresh Ingredients
1 medium potato, chopped into 1” pieces
1 medium yam, peeled and chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
2 carrots, peeled and chopped into 1” pieces
(you can substitute eggplant, summer squash or fresh green beans for the above – be colorful and imaginative)
1 red onion, sliced ¼”
1 large zucchini, sliced ¼”
1 tomato, sliced ¼”
½ cup grated Parmesan cheese

PantryFare
2 T Italian bread crumbs

Spices and Oils
5 T olive oil
salt and pepper
dried basil

Toss the first four ingredients in 2 T olive oil in a 9 x 13 baking dish. Add salt and pepper spreading the vegetables across the bottom of the pan. Layer the onion, tomato and zucchini slices over the top. Sprinkle again with salt and pepper. Sprinkle with dried basil leaves and drizzle with 2 T oil.

Mix the cheese and bread crumbs in a small bowl, sprinkle over the casserole, and drizzle one last time with 1 T oil.

Bake at 350 degrees, uncovered, approximately 45 minutes, until vegetables are tender and the topping is browned.

Be healthy!

I found this recipe on All Recipes. I didn’t change it too much, but I didn’t use their measurements – I just eyeballed it.

Fresh Ingredients
1/2 onion, chopped
1 carrot, chopped
2 cups water
1 tomato, chopped
1 cup baby spinach

PantryFare
1 cup quinoa

Spices and Oils
2 teaspoons olive oil
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme

DIRECTIONS

1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

(5 Servings)

Swanson® Vegetable Stir-Fry

Heat oil in the pot adding

• 2 large onions, chopped
• 2 cloves garlic, minced or pressed

Stir in

• 3 quarts water
• 4 medium carrots, cut in chunks
• 2 small potatoes, peeled and cut in chunks
• 1ea 16oz can stewed tomatoes

Cover and simmer for 10 minutes, then add

• 2 small zucchini, cut in chunks
• 2 cups shredded cabbage
• 2 cups shredded spinach
• 1/4 cup elbow macaroni
• 1/4 cup spaghetti, broken into 1-inch pieces
• 12 whole rigatoni
• 1/2 teaspoon each pepper, basil, oregano, and thyme leaves
• 4 tablespoons instant beef bouilion

Return to boil, cover, reduce heat, and simmer for 15 minutes, or until vegetables and pasta are fork tender.  Season to taste with salt.  Sprinkle with parmesan cheese at the table.