The Flexible Smoothie
From the kitchen of Celina:

• 1 very ripe banana
• 1 c frozen berries (such as strawberries, raspberries, or blackberries)
• ½ c or 1-6 ounce container of plain, vanilla or lemon yogurt
• ½ c orange juice, juice blend or chilled green tea
• 1 to 2 Tbsp Honey or to taste

Instructions: Place all ingredients into a blender and blend until smooth.

Penne with Five Cheeses
From the kitchen of Eileen:

• Kosher salt
• 2 c heavy cream
• 1 c crushed tomatoes in thick tomato puree
• ½ c freshly grated Pecorino Romano (1.5 ounces)
• ½ c shredded imported Italian fontina (1.5 ounces)
• ¼ c crumbled Italian Gorgonzola (1.5 ounces)
• 2 Tbsp ricotta cheese
• ¼ pound fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound imported penne rigate pasta
• 4 Tbsp (1/2 stick) unsalted butter

Preheat the oven to 500 degrees.

Bring 5 quarts of salted water to a boil in stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1.5 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

One-Step Potato-Zucchini Pancakes
From the kitchen of Judy:
A colorful alternative to plain potatoes. Serve as a side dish to any meal. Fresh pear-applesauce makes a nice accomplishment.

• 1 yellow onion, quartered
• 2 eggs
• 1 baking potato, about 1/2 lb, peeled and cut into chunks
• 2 small zucchini, cut into chunks
• ½ tsp salt
• a pinch of freshly ground pepper
• 2 Tbsp all purpose flour
• Vegetable oil, for frying

In a food processor fitted with the metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato and zucchini, using off-on pulses, process the mixture until finely chopped and still retaining some texture. Add the salt, pepper and flour and briefly process to combine. Pour batter into a bowl.

Preheat an oven to 300F. Line a baking sheet with double layer of paper towels. Pour oil to a depth of ½ inch into a large non-stick frying pan over medium heat. Spoon 1 tablespoon of the batter into the pan to test the oil; the batter should hold together and begin to brown. When the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the pan; make sure the pancakes do not touch. Flatten pancakes with the spatula; they should be 3 inches in diameter. Use the spatula to round and smooth the sides, if necessary. Fry until golden brown on the first side, 3-4 minutes. Flip and fry on the second side until golden-brown, 3-4 minutes longer.

Transfer the pancakes to the paper towel-lined baking sheet to drain and place in the oven until they are all cooked. Arrange on a warm platter and serve immediately.

Makes 12 -14 pancakes; serves 4- 6

Turkey Loaf with Garlic Mashed Potatoes
From the kitchen of Lori:

Turkey Loaf:

• 1 lb. lean ground turkey
• ½ c rolled oats
• 1/3 c chili sauce or catsup
• 1/3 c onion, finely chopped
• 1 egg
• 1 garlic clove, pressed
• 1 tsp dried oregano leaves
• ½ tsp salt
• 1/8 tsp pepper

Garlic Mashed Potatoes:

• 1 ½ lbs. all-purpose potatoes
• 5 garlic cloves, peeled
• 1/3 c fat-free sour cream
• 2 Tbsp skim milk
• 2 Tbsp fresh parsley, snipped
• ½ Tbsp salt
• 1/8 Tbsp ground black pepper

Preheat oven to 350 degrees. Combine turkey loaf ingredients; mix well. Press into 9in. pie plate. Bake 25 minutes.

Meanwhile, cut potatoes into 1-inch pieces. Cover potatoes and garlic with water 2-Qt. saucepan. Bring to a boil; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and place in mixing bowl; mash. Press garlic into potatoes. Stir in remaining ingredients; mix well.

Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned. Cut and serve.

Curried Microwave Mashed Potatoes
From the kitchen of Mary Ann:

• 1 1/2 lb. Small white potatoes
• ¾ c fat-free plain yogurt
• 1/3 c applesauce
• 1 Tbsp Curry powder
• ½ tsp Salt

Place potatoes in a microwave-safe bowl and cover with lid or seal with plastic wrap. Microwave on HIGH for 8 minutes or until potatoes are tender when pierced with a fork. Carefully remove bowl from the microwave and add remaining ingredients. Mash with a potato masher until fairly creamy.

Makes 4 servings.

Speedy Barley Vegetable soup

• 1 c quick-cooking barley
• 2 Tbsp Extra-virgin olive oil
• 2 onions, chopped
• 2 c sliced fresh crmini mushrooms
• 2 carrots, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 Tbsp Chopped fresh oregano
• 4 c vegetable broth
• 3 Tbsp tomato paste

Bring 2 c water to a boil in a medium saucepan. Stir in the barley. Reduce the heat and simmer, covered, until tender, about 10 minutes. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the onions, mushrooms, carrots, celery, garlic, and oregano. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the broth and tomato paste; bring to a boil. Reduce the heat and cook, covered until the vegetables are tender, about 5 minutes. Stir in the barley and heat through.