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: 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

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:
1 pound ground beef
1/2 cup chopped onions
1 cup chopped carrots

Serving Size: 2 Tablespoons
Yield: 5 servings

Ingredients:
1 Tablespoon vegetable oil
2 Tablespoons vinegar
1/3 cup tomato or orange juice

Serving Size: 1/6 of recipe
Yield: 6 servings

Ingredients:
1 whole chicken – skinned and cut into pieces
8 cups water
1/2 cup chopped onion