These were the best, and so easy to make! They were lovely with the mango, but I also look forward to trying them throughout the season as all the various fruits become ripe.

Serving Size: 2
Ingredients:

2 sheets frozen puff pastry, thawed
1/2 mango, peeled and thinly sliced
1/2 cup plain soy yogurt
1 […]

This salad really tastes nice. The orange mixes well with both the beets and the fennel. You can use any color beets you have, the traditional, or yellow or candy cane.

Serving Size: 2
Ingredients:

2 med. large beets, cleaned, peeled cooked
2 med. oranges, peeled and segmented
1 med. fennel bulb

for the dressing:

2 Tbs. […]

This is a very tasty spread for whole grain breads and rolls, or it can also be nice as a dip for fresh crunchy vegetables. It has a slight “peppy bite” flavor from the horseradish, but it’s not so strong as to be bitter. We’ve enjoyed it so much, I now double the recipe.

Yield: 1/2 […]

We found this to be a very nice combination - oranges and rhubarb. It made a particularly tasty Sunday morning brunch, but would also be a lovely dessert.

Yield: 12 crepes
Ingredients:

3 cups rhubarb, cut into 1/2 inch pieces
3 Tbs. sugar
1 cup orange juice
zest from 1 orange
1 Tbs. soy margarine
2 tsp. […]

This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter.

Serving Size: 4
Ingredients:

1 cup snow peas, coarsely chopped
1-2 tbs. fresh ginger, minced
1 chili pepper, crushed
1 onion, chopped
1/2 lb tofu, cubed
1/2 cup peanut butter
1/2 cup coconut milk
1/4 cup soy […]