FRESH ROLLS WITH PEANUT-FREE DIPPING SAUCE

large rice paper rounds
rice vermicelli
carrot, cut into matchsticks or sliced into ribbons
cucumber, cut into matchsticks
red pepper, thinly sliced
avocado, thinly sliced
lettuce

Dipping Sauce:
1 tbsp. Wow Butter (or any peanut butter replacement)
1 tbsp. Epicure's Sesame Ginger Dressing Mix
1/2 tsp. Epciure's Satay Seasoning
1 1/2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. brown sugar

Pour boiling water over vermicelli and let it soften, then drain and pour cold water to help the noodles cool. Soak rice paper rounds in warm water till they are soft. Lay on a plate, and vermicelli and vegetables in the middle. Fold the top and bottom towards the center, and then start rolling from the left, tucking everything in as you go.
Whisk sauce ingredients together and serve.

SPAGHETTI SQUASH CHICKEN LASAGNA

2 spaghetti squash
olive oil
Epicure's SPG Oven Fry Seasoning
2 chicken breasts
Epicure's Pizza Seasoning
28 oz. can crushed tomatoes
1 tbsp. Epicure's Marinara Sauce Mix
grated mozzarella cheese

Slice squash in half lengthwise and scoop out seeds. Rub with olive oil and sprinkle with SPG seasoning. Place on baking sheet cut-side up and roast at 400 F for about 40 minutes. Meanwhile, cut chicken breasts into smaller pieces and place in an Epicure silicone steamer. Sprinkle with Pizza seasoning, put the lid on, and microwave for 4-5 minutes. Heat tomatoes and Marinara sauce mix in a saucepan for a few minutes. When squash is done, scrape it out with a fork and mix it together with the chicken and sauce. Put it in a baking dish and top with grated cheese. Bake at 350 F for 30 minutes.

CHICKEN CACCIATORE

Original recipe is posted on epicure.com at this link.

chicken drumsticks (I used about 12)
Epicure's SPG Oven Fry Seasoning
1 - 796ml can diced tomatoes
2 tbsp. Epicure's Marinara Sauce Mix
1 can artichokes, drained and quartered

Season chicken with SPG seasoning. Heat some oil in a large pan and brown the chicken on all sides. Set chicken aside and drain any excess oil from pan. Add tomatoes and use a potato masher to crush them up a bit. Add Marinara seasoning and artichokes. Return chicken to the pan and bring sauce to a simmer. Cover and simmer for about 15 minutes, then remove lid and simmer for another 5-10 minutes. Serve with rice and salad.

VEGETARIAN PASTA DISH WITH SPINACH & TOMATOES

This is based on the Summer Rotini Marinara recipe from epicure.com.

pasta (use as much as you normally cook for your family)
olive oil
2-3 c. cherry tomatoes, halved (I also used some of my Slow-Roasted Balsamic Tomatoes that were leftover in the fridge. I would have used them all and skipped the cherry tomatoes but I didn't have enough.)
1-2 tbsp. Epicure's Pesto or Marinara Sauce Mix or Balsamic Vinaigrette Mix
2-3 c. baby spinach
1/4 c. Parmesan cheese

Cook the pasta. While it's cooking, heat the oil in a frying pan over medium heat and add the tomatoes and Pesto or Marinara. Cook for about 5 minutes, then turn off the heat and add the spinach, stirring till it starts to wilt. Drain pasta and toss with veggies and cheese.

BARBECUE TUSCAN ROAST CHICKEN

1 tbsp. Epicure's Roast Chicken Seasoning
2 tsp. Epicure's Barbecue Seasoning
2 tbsp. olive oil
1 chicken

Combine first 3 ingredients and rub over chicken. Roast uncovered at 375 F for 75-90 minutes, basting occasionally. Cover and let rest for 15 minutes before serving.

Served with risotto (seasoned with SPG Oven Fry Seasoning) and Paris Bistro Finishing Sauce.

SLOW-ROASTED BALSAMIC TOMATOES

Slowly roasting these at a low temperature brings out the natural sugars in the tomatoes. They are so tasty!!

6 roma tomatoes
drizzle of olive oil
pinch of salt
2 tsp. Epicure's Balsamic Vinaigrette Mix (or try a different Epicure seasoning if you like - the options are endless!)

Slice tomatoes in half lengthwise and toss with olive oil, salt, and seasoning. Lay tomatoes cut-side up on a baking sheet lined with parchment paper. Place in the oven at 250 F for 5 hours. Serve as an appetizer or side dish, or blend into soups.