Red Potato Salad
Cut a dozen red potatoes into bite-size wedges (leave the peel on) and boil ’em for 15 minutes or until tender. While they’re cooking, slice up 4 stalks of celery, a green pepper, and 6 green onions. Toss them in a bowl and add salt, pepper and 2 cups of bottled Italian dressing. Drain the potatoes and mix them in with the other ingredients while they’re still hot. Chill for 2 to 3 hours.

Peanut Better Bars
Lightly oil an 8 x 10-inch cake pan and place 6 cups of corn flakes in the pan. Mix 1 cup of light corn syrup and 1 cup sugar in a saucepan and bring to a light boil. Remove from the heat, add 11/2 cups of peanut butter, and mix until smooth. Pour the mixture over the corn flakes and combine. In a saucepan, melt 1 (8-oz.) bag of chocolate chips and pour over the top of the cereal mixture. Place in the fridge overnight to harden. The next day, cut and serve.

Viva Las Veggies Wrap
Stuff tortillas with your choice of sprouts, lettuce, green onions, tomatoes, avocado, grated zucchini, grated carrot, olives, and soy cheese. Drizzle with balsamic vinegar, lemon juice, and olive oil and roll up.

Pasta Salad
Make an easy pasta salad by boiling water in a wok and cooking spiral pasta in it. Drain and add chopped broccoli, carrots, green pepper, corn, and red onion. Stir in your favorite vinaigrette salad dressing and chill.