Mock Potato Salad (Serves 8 )

4 large eggs, hard-boiled and cooled
1kg cauliflower, cooked, drained, and coarsely chopped (6-7 cups, prepared)
1 cup sliced celery
1/2 cup chopped red onion
2/3 cup mayonnaise
1 tablespoon white vinegar
2 tablespoons prepared mustard
4 teaspoons granular Splenda

~ Peel eggs and separate yolks from whites.
~Chop whites and add to a large bowl along with the cooked, chopped cauliflower, celery and onion; set aside.
~Mash egg yolks finely; add mayonnaise, vinegar, mustard and Splenda. ~When sauce is smooth, stir into reserved vegetables.
~Chill at least two hours to allow flavors to blend.

Parmesan Spaghetti Squash (Serves 8 as a side veggie or 6 if served as a replacement for pasta)

1 medium spaghetti squash (about 4 cups, prepared)
3 tablespoons butter
1/2 cup grated Parmesan cheese
Salt, pepper and paprika to taste

~Cut squash in half and remove seeds.
~Place cut sides down in small amount of water and partially cover with plastic wrap.
~Microwave on high until cooked through (about ten minutes, depending on size of squash and power of microwave).
~Scraped cooked squash strings out into a serving bowl; toss with butter and sprinkle with cheese. Season to taste and serve immediately.

Lemon Broccoli and Red Capsicum Serves 4

500g broccoli florets
1 medium red capsicum chooped in 2cm chunks
2 tablespoons butter
1 tablespoon lemon juice
1/8 teaspoon black pepper
zest of 1 lemon

~ Microwave broccoli and capsicum with 2 tablespoons of water in a covered microwave-proof dish until tender. Drain.
~Meanwhile, melt the butter. Stir in lemon peel, lemon juice, and pepper. ~Drizzle over broccoli mixture, and serve.

Asparagus with Herbed Ricotta and Pine Nuts Serves 4

24 fresh asparagus spears, blanched or steamed till tender
2 tablespoons butter
1/2 cup pine nuts (or use pecans, almonds, or walnuts)
1/4 cup diced onion
3/4 cup ricotta cheese
1/4 cup sour cream
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
2 teaspoon tarragon
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon salt

~Melt butter in pan; add onion and pine nuts and sauté until the onion softens and the nuts brown slightly.
~Meanwhile, beat ricotta with remaining ingredients; then add to onion and nut mixture and heat gently until warmed through, but do not boil. ~Arrange hot asparagus on serving platter and drizzle sauce over the top.