Part 1 Part 2

(For all ingredients, please use organic versions if available)
Cold Beet Salad (three 1-cup servings)
3 medium beets
1½ tablespoons lemon juice
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
½ teaspoon dried dill weed

Broccoli or Cauliflower with Sesame Salt (four 1-cup servings)
1 tablespoon sesame seeds (preferably unhulled)
⅛ teaspoon salt
1 bunch broccoli or cauliflower

Homestyle Squash and Pinto Beans (4 servings)
¼ cup vegetable broth
½ cup chopped onion
2 teaspoons minced,
seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup corn kernels
1½ cups cooked pinto beans
14½ ounce can diced tomatoes
3 fresh thyme sprigs
2 cups cooked brown rice, couscous, or pasta

Berry Applesauce (four ½ cup servings)
2 cups peeled, cored and chopped apples
2 cups fresh or frozen (unsweetened)
strawberries, blueberries or raspberries
½ cups frozen
apple juice concentrate
1 teaspoon cinnamon