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If you like salmon, you'll love it even more when it's drizzled with avocado cilantro lime dressing. This Simply Salad contest winning dish was submitted by Joey Cyr, UMass Memorial Medical Center, Worcester, MA 

Serves 2

Ingredients

• ½ c. fresh yellow tomatoes, halved
• ½ c. fresh cherry or grape tomatoes, halved
• 1 avocado, peeled and diced
• ¼ c. cooked corn
• ¼ c. lima beans
• Olive oil, to taste
• Juice from 1 lemon
• Grilled salmon, enough to serve 2
• ¼ c. of plain Greek yogurt
• ½ avocado, mashed
• 1 c. fresh cilantro
• Juice from 1 lime
• Dash of salt
• Minced garlic, 2 cloves

Directions

In a bowl, combine first 6 salad

Serves 4

Ingredients

• 2 medium chicken breasts
• 4 T lemon juice
• Few fresh basil leaves
• 2 T and 1 t olive oil
• 1 c. uncooked, washed rice
• 1 medium onion, thinly sliced
• 1/2 c. zereshk (dried barberry)
• 1/2 c. pistachios
• 1/2 c. almonds, sliced
• 1 ½ t salt
• 1/4 t saffron
• 1/2 t sugar

Directions

Cut chicken into small pieces and marinate in lemon juice, basil leaves, and 1/2 teaspoon of salt in refrigerator for 2 to 3 hours. Heat oven to 360 F. Place chicken in baking dish and brush with ½ tablespoon of oil. Cover with aluminum foil and bake for 45 minutes then broil for the last 3 to 4 minutes. Bring 6 cups of water to

Serves 4

Ingredients

• 1 T olive oil
• 1 medium white onion, diced
• 1 garlic clove, minced
• 6 c. chicken broth
• ½ c. orzo, uncooked
• 2 medium carrots, chopped
• 3 eggs, beaten
• 2 stalks celery, chopped
• 2 c. cooked, diced chicken
• 2 large lemons, zested and juiced
• Salt to taste
• Optional: fresh parsley, feta cheese, red pepper flakes

Directions

Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots to soup. Whisk eggs together in

Don't feel like cooking? You could get a few meals out of this crockpot creation. This recipe was a winner in our Simply Slow Cookin' contest. Congratulations to Kate Taylor, Clinical Integration, UMass Memorial Medical Center - University Campus, Worcester, MA 

Serves 8

Ingredients

• 1 T extra virgin olive oil
• 1 lb. lean ground turkey
• 1 large yellow onion, chopped
• 1 t kosher salt
• 1 t garlic powder
• ½ t black pepper
• 1 T chili powder
• 2 t chipotle chili pepper
• 2 t cumin
• 3 small or 2 large sweet potatoes, peeled and diced
• 1 c. uncooked quinoa
• 28 oz. can crushed tomatoes
• 15 oz. can black beans, rinsed and drained
• 1

Try this yummy vegetarian version of chili. This recipe was a winner in our Simply Slow Cookin' contest. 

Serves 8

Ingredients

• ½ c. olive oil
• 4 onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 14 oz. package firm tofu, drained and cubed
• 4 (15.5 oz.) cans black beans, drained
• 2 (15 oz.) cans crushed tomatoes
• 2 t salt
• ½ t ground black pepper
• 2 t ground cumin
• 6 T chili powder
• 2 T dried oregano
• 2 T distilled white vinegar
• 1 T liquid hot pepper sauce

Directions

Heat olive oil in a large skillet over medium-high heat. Add the onions. Cook and stir

Try your garden zucchini in this recipe. This recipe was a winner in our Simply Slow Cookin' contest. Congratulations to Autum Kukowski, Pediatric Urology, Children's Medical Center - University Campus, Worcester, MA 

Serves 8

Ingredients

• 4 small or 2 large zucchinis, ends cut off
• 1 lb. ground turkey, cooked
• 8 oz. mozzarella cheese, freshly shredded (about 2 c.)
• 15 oz. container of part-skim ricotta cheese
• ½ c. Parmesan cheese, freshly grated
• 2 eggs
• 1 T dried parsley flakes
• 1 t salt
• ½ t cracked black pepper
• ½ c. of your favorite pasta sauce

Directions

Thinly slice (unpeeled) zucchini length-wise into thin

Another great fall recipe for chilly days and cooler nights. This recipe was a winner in our Simply Slow Cookin' contest. Congratulations to Maria Narducci, Community Medical Group, Central MA Ob/Gyn, Shrewsbury, MA 

Serves 8

Ingredients

• 1 T vegetable oil
• 1 lb. ground turkey
• 2 (10.75 oz.) cans low-sodium tomato soup
• 2 (15 oz.) cans kidney beans, drained
• 15 oz. can black beans, drained
• ½ medium onion, chopped
• 2 T chili powder
• 1 t red pepper flakes
• ½ T garlic powder
• ½ T ground cumin
• 1 pinch ground pepper
• 1 pinch ground allspice
• Salt to taste

Directions

Heat the oil in a skillet over medium heat. Place turkey in

This recipe was a winner in our Simply Slow Cookin' contest. Congratulations to Colleen Reidy, Heart and Vascular Center, UMass Memorial Medical Center - University Campus, Worcester, MA 

Serves 8

Ingredients

• 1 boneless pork loin roast (2 to 3 lbs.)
• ½ t salt
• ¼ t pepper
• ¼ t paprika
• 1 T canola oil
• 3 medium apples, peeled, cored and sliced
• ¼ c. honey
• 1 small red onion, sliced
• 1 T ground cinnamon
• Optional: minced fresh parsley

Directions

Add all ingredients to slow cooker. Cook on high for 4 hours or on low for 6 hours. Serve pork over rice pilaf. Sprinkle with parsley. 

Amount Per Serving: Calories 246, Total