Heat broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1-tablespoon olive oil until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1-cup water (or water/wine mixture). Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, butter, cream (optional), Parmesan cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Makes 6 servings.

Combine yogurt and mayonnaise in large bowl. Add remaining ingredients, mixing well. Serve immediately or chill until ready to serve.
Makes 6 servings.

In large skillet, sauté onions and celery in margarine until tender. Stir in remaining ingredients, mixing well. Spoon into casserole; cover tightly and bake at 350o F for 15-20 minutes. Makes about 8 servings.

Combine onion, celery, bell pepper, garlic, and sausage with oil in skillet or large saucepan. Sauté until vegetables are softened, but not browned. Add broth and seasonings; stir in rice. Bring mixture to a boil; cover and reduce heat. Simmer for 15 minutes or until liquid is absorbed. Makes 6 servings.

Combine rice, tomato, broccoli, cheese and onion in large bowl. Combine remaining ingredients stirring until well blended. Add to vegetable rice mixture and toss. Chill. Serve on lettuce leaves if desired. Makes about 6 servings.

Preheat oven to 375o F. Cut tops bell peppers remove seeds and rinse. Place in an 8x8 inch square baking pan. In large skillet over medium heat brown the ground beef until no pink shows; drain if necessary. Return to skillet and add onion and garlic; sauté until onion is tender. Add spaghetti sauce and simmer 5 to 10 minutes. Stir in Royal Blend. Fill peppers with mixture; top with shredded cheese. Bake in preheated oven for 20 minutes or until cheese is bubbly and slightly brown on top. Makes 8 servings.

Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat. Add onion and garlic, sauté until onion is soft but not brown. Add rice; stir for about one minute until grains are coated. Begin adding simmering broth 1/2 cup at a time, stirring until absorbed before adding next 1/2 cup broth. Add shrimp after the rice has been cooking 10-12 minutes and continue to add the broth, 1/2 cup at a time. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately. Makes about 8 servings.

Bring broth, rind, juice, and salt to a boil in a medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Mix couscous, pimiento, peas, and almonds in large serving bowl. Makes 6 servings

1. Prepare couscous according to cooking directions on the jar. Cool.
2. In a bowl, mix garlic, red onion, parsley, oil and honey.
Add fresh lemon juice and shrimp.
Mix. Season with salt and pepper to taste.
3. Add cooked couscous. Mix well.
4. Form a bowl with 2 radicchio lettuce leaves on each plate.
Place couscous salad inside. Garnish with lemon zest and parsley.
Makes 4 servings.