The colors of the ingredients give this dish its name. 
It is a perfect fall dish, but the ingredients are all available year around. It is cheap to make and healthy to eat. It’s also easy to prepare and is the perfect Meatless Monday recipe.
Queso Fresco cheese makes a wonderful garnish. The salty yet mild crumbles are a perfect compliment to the richness of the dish.
Instructions
Heat the olive oil in a large fry pan. Add the sweet potatoes and cook over medium heat for 5-6 minutes. They should be slightly brown.
Add the onions and garlic and continue to cook for another 3-4 minutes. The onion should begin to soften and brown.
Add the green chilies and cook for another couple of minutes.
Add the black beans and the cranberries to the pan and toss to mix. Add the cumin, smoked paprika, and chipotle lime dressing, and toss once more.
Cook for 5 minutes or so until everything starts to come together. Spoon into 2 shallow bowls and top with the crumbled Queso Fresco.
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Spinach Artichoke Dip has become an iconic appetizer. You can find it at most gatherings, lots of restaurants, and pre-made in the grocery store. Most everyone loves the creamy, garlicy flavor that has just enough vegetables to make it slightly less guilt producing. Spinach and artichoke have an affinity that makes them work so well in this dip, but they happily go hand in hand in lots of other dishes.
I’ve used this dynamic duo in lots of different ways. Pasta sauces and stuffings have benefited from the joining of the thistle and the green. I’ve shared a recipe here awhile back for a tasty Spinach and Artichoke Soup (check it out on the RECIPE page; search Spinach Artichoke Soup) that pays homage to the dip.
The following recipe is another riff on the dip. It even features a creamy sauce. 
Things began with frozen chopped spinach, canned artichoke hearts, and chicken breast tenders. The pantry/freezer lightened their load a little bit more which is a major focus right now. I used the kind of pizza dough that comes in a can, but fresh or home-made would be wonderful.Â
So the main ingredients were ready to become pizza. The chicken was browned in a little olive oil. The spinach and artichokes sautéed with a hearty dose of garlic. Light cream cheese thinned with a little fat-free half & half and flavored with Italian herb blend became the sauce.
The weather almost demanded that the pizza be cooked on the grill, so of course I complied.
The result was crisp tasty pizza with just a hint of smokey goodness. This would be equally delicious baked in the oven as mini pizzas or one large one.
Give this recipe a try.
Chicken Spinach and Artichoke Pizza
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Chicken Spinach and Artichoke Pizza
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Instructions
Toss the chicken bits with the Mrs Dash blend. Place in a zip top bag and allow to marinate in the refrigerator over night.
When you are ready to prepare the pizza, remove the chicken from the frig. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken, spreading it out in a single layer. Cook until it is golden brown and cooked through. This should take about 10 minutes.
Remove the chicken from the pan, leaving the drippings. Add the garlic and cook for a minute or so until it begins to become fragrant.
Add the artichokes and spinach to the pan and continue to cook for 4 - 5 minutes. When everything looks blissful, remove the mixture from the pan.
Stir the cream cheese and half & hlaf together in a small bowl. Add the Italian Herb grinder blend and stir to combine.
Open the pizza dough and allow it to rest for 10 minutes or so. Cut in 4 pieces and stretch slightly to an even thickness on a mat that has been lightly coated with cooking spray. Spray both sides of the dough lightly as well.
On the upper rack of a hot grill lay the dough pieces leaving room between each. Cook 3 minutes until lightly browned and marked. Turn and grill 2 minutes more. Remove from grill and lay on large baking sheet, browner side up.
Divide the cream cheese mixture among the four dough pieces. Spread evenly almost to the edges.
Top each pizza with the Spinach/Artichoke mixture and sprinkle the chicken on top. Add the cheese blend to the pizzas along with drizzle of olive oil.
Place the pizzas back on the grill (top rack if you have one). Put the lid down and cook for 3 minutes. Check the pizzas and move them around to help them cook evenly.
Continue to cook, moving around as needed. the cheese should be melted and the bottom crust deeply marked but not burned.
Remove from the grill and allow to rest for 5 minutes. Sprinkle with freshly ground pepper and a dusting of red pepper flakes if you dare and serve.
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How farro will you go to put a healthy and quick meal on the table? A little chicken Italian sausage, some fresh vegetables and a good bit if farro and about 30 minutes and you will be serving dinner with pride.
Once upon a time farro was only found outside of Italy in gourmet restaurants and little Italian markets. You don’t have to go all the way to Italy to get Farro any more. It’s now available in many grocery stores and markets. 
This ancient Italian grain is an early form of wheat that has recently become one of the “it” ingredients. There is a lot of confusion about Farro. There are 3 kinds that differ in taste and cooking technique. Farro Medio (a.k.a. emmer) is the most common type. It’s also the easiest to cook. Whatever kind of farro you buy, follow the directions on the package to get the best results. I like my farro on the softer side of toothsome. If you like a chewier bite, experiment with the cooking time until it’s just right.
I’ve been using Meijer Naturals Italian Farro . I cook the whole 8.5 ounce package and use the extras for hot breakfast cereal, salads, or side dishes. Yes, it is that versatile. I love this stuff! I’ve been known to stand in front of the refrigerator eating it cold. Use this recipe as a springboard to you own farro nirvana.
Farro with Vegetables and Chicken Italian Sausage
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Farro with Vegetables and Chicken Italian Sausage
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Instructions
Bring the Chicken broth to a boil in a large saucepan. Add the farro, garlic and onion powder and bring back to a boil. Reduce the heat and cook uncovered until the farro is toothsomely tender and the broth is almost absorbed. This should take 15 - 20 minutes.
Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook for 3 minutes or so until it begins to soften.
Add the sausage and mushrooms to the pan and cook for another 3 minutes.
Add the peppers, zucchini and garlic to the pan. Cook everything for about 4 minutes. If the mixture seems a little dry, steal a bit of broth from the farro pan to keep things moving.
Add approximately 2-1/2 cups of the farro and any remaining broth to the fry pan (save the rest of the farro for another meal). Cook over low heat for a few minutes stirring occasionally to bring things together.
Add the herbs and half of the cheese. Stir until the cheese is melted. Serve topped with the rest of the cheese.
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