Preparation Time: 1 hour, 15 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 oz multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz can garbanzo beans, rinsed and drained

Preparation Time: 30 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
Salad
8 medium artichokes, prepared and cooked as directed for whole artichokes
3 red bell peppers

Preparation Time: 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
1 tsp olive oil
1 large onion, finely chopped
1 Tbsp fresh thyme

Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 artichokes (medium size), cooked
1/2 cup sun-dried tomatoes (not oil-packed)
1 eggplant (small), peeled and diced

Preparation Time: 30 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 2.00

Ingredients:
1 cup uncooked and rinsed lentils
1/2 cup uncooked brown rice
3 cup sliced carrots