Farfalle with Spinach, Garlic, and Ricotta

A tasty pasta recipe thrown togetherSubmitted by: CHIIEDDY

A wonderful way to use up the vegetables in your crisper.Submitted by: BLUEMURRAY

If you have time, this homemade pizza is delicious and full of fiber!Submitted by: GYPSYGOTH

We love these baked eggplant slices as a main meal, as a sandwich filling or as a topping for an italian salad!Submitted by: VIOLETTE1

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. Submitted by: STEPFANIER