Serves 6

Ingredients:
3 bell peppers sliced in half (through the stem), stemmed & seeded
8 ounces Amy’s Pasta Sauce
1 cup corn kernels (frozen, canned or fresh)
1.5 cups cooked rice (option: when cooking the rice, cook ½ rice with ½ amaranth. A tasty grainwith the same cooking time as rice)
1/2 cup Fontina or Jack cheese, grated
2 cups boiling water

Equipment:
1 glass or ceramic baking dish 9x13

Directions:

1. Preheat oven to 350 degrees.
2. Mix sauce, corn and rice together in a small bowl.
3. Place 1/6 of the mixture in each pepper half
4. Top each pepper with ¼ cheese
5. Place peppers in baking dish
6. Pour enough boiling water in baking dish to cover ½ inch of the bottom of the peppers.
7. Bake peppers in the oven for 20-25 minutes.

2 cans Amy’s Cream of Mushroom Soup
1 cup milk (or unsweetened soy milk)
1/2 cup white rice, uncooked
1/2 cup chopped red pepper, optional
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
1 Cup Crispy onions (we recommend a non-gmo brand such as Trader Joe’s)

Directions:
Preheat oven to 350 degrees.
Combine first 7 ingredients into a stock pot. Heat until simmering. Pour ingredients into a 3 quart casserole dish. Bake for 20 minutes. Top with crispy onions and bake for an additional 5 minutes.

As a child, Rachel often made this for Amy. It was one of her favorites. This tasty dinner is also gluten free. Serves 4 as a main dish or 6 as a side dish.

Ingredients:
1 roll of premade packaged polenta, room temperature (Food Merchants makes an Organic Packaged, polenta)
1 jar Amy’s Pasta Sauce (any flavor)
1 cup shredded mozzerella cheese (or 1/2 cup of parmesan cheese)

Equipment required:
9 x12" baking dish
Non-stick cooking spray

Directions:
1. Preheat oven to 350.
2. Coat baking dish with non-stick cooking spray
3. Slice up polenta in to 1/2 inch discs
4. Cover the dish with one layer of polenta discs
5. Pour Pasta Sauce over layer of polenta.
6. Top with shredded cheese
7. Bake in uncovered dish for 15 minutes

Serves 4

Ingredients:
1 teaspoon vegetable oil
2/3 cup Amy's Organic Salsa (your choice)
1 cup long grain white rice
1 3/4 cup water

Directions: Heat Oil in a sauce pan. Add salsa and simmer for 1 minute. Add rice and water. Bring to a boil. Immediately lower heat and simmer for 15-20 minutes until all the water has been absorbed. Stir and serve.

Risotto is a rice dish generally characterized by the use of short grain Italian rice and constant stirring. Here is an easy rice dish that achieves similar results without a lot of hands on cooking time.

Ingredients:
• 2 tablespoons butter
• 2/3 cup sliced green onion
• 1 1/3 cups uncooked long-grain rice
• 2 cups Amy’s Light in Sodium Butternut Squash Soup
• 2 cups water
• 3/4 cup grated Parmesan cheese

Directions:
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in soup and water. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.

Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Here is a great, fall dish. Perfect for a main course or a side dish.

Serves 6

Ingredients

1 cup millet
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced

1 teaspoon dried sage
1 Can Amy’s Cream of Mushroom Soup
2 tablespoons lemon juice

Method

Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, sage and cook until golden, about 5 minutes; transfer to a large bowl. Heat one can of Amy’s Cream of Mushroom soup  and add to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss and serve.