Quinoa Salad (yummy)

1 cup Quinoa (rinsed well), 1 can chicken broth (14 oz), 1 T. olive oil. Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked Quinoa in a bowl and toss with 1 T. olive oil and then cool it well. Mince: cucumber, green onions and Poblano pepper and add to Quinoa. Add: 1 cup Argugula Feta cheese Dried currants Dressing: (Mix in food processor or a good blender) Champagne Vinegar Roasted walnuts (ground) Olive Oil Stone Ground Mustard Shallots Lemon Juice Salt and Pepper

Garbanzo Bean Salad (Turkish)

http://www.pccnaturalmarkets.com/pcc/recipes/pcc-turkish-garbanzo-salad

Peach Pie -- Becky

5 large peaches 1 cup of sugar 3 Tbsp corn starch 1/2 cup water 1/2 tsp almond flavoring 2 Tbsp butter Slice 3 peaches into a cooked pie shell. Mash 2 more peaches and add sugar, corn starch and water. Cook 5 minutes until it boils. Add the almond flavoring and butter. Pour over the sliced peaches. Chill. Serve with whipped cream.

Pumpkin Chocolate Chip Cookies

These are from Mrs. Fields, but not THE Mrs. Fields
1 1/2 cups butter
1 1/2 cups brown sugar firmly packed
1 cup white sugar
2 TBLS vanilla
1 tsp salt
2 large eggs
1 lg can (29 oz) or 3 cups pumpkin
2 TBSLS pumpkin pie spice
1 TBLS cinnamon
1 tsp nutmeg
6 cups flour
2 tsps baking soda
Milk Chocolate chips (2 cups or 12 oz. bag)

Cream butter, sugars, vanilla and salt well. Scrape down sides of the bowl. Add eggs and pumpkin. Beat well until the mixture is fluffy. Add spices. Mix. Add flour, soda and chocolate chips. Blend until well incorporated, but do not over-mix. Use a small ice cream or cookie scoop to form 1 inch balls of dough, and them 1 inch apart on an ungreased cookie sheet. Bake at 350 degree Fahrenheit for 12-16 min. Let rest for a minute or two and remove from tray to a cooling rack with a spatula. This makes a huge batch, so unless you have a large capacity mixer, you might want to cut the recipe in half.

Quinoa Vegetable Salad

1 cup Quinoa (rinsed well), 1 can chicken broth (14 oz), 1 T. olive oil. Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked quinoa in a bowl and toss with 1 T. olive oil and then cool it well. Dice vegetables of your choice and add to cooled quinoa. Examples: 1/2 red, yellow, or green pepper, 3 T. red onion, cherry tomatoes, cucumber slices, avocado, if desired, carrots, sliced thin. Add feta cheese (or cheese of your choice)and salt and pepper to taste. Enjoy