1 1/2 lb zucchini, washed
4 T olive oil
1/4 t hot red pepper
1/4 t cumin
1/4 t black pepper
salt
4 T Italian parsley, chopped
1 T vinegar
3 T olive oil

1 bunch Collard greens, washed
1 c Water
1 large Tomato, cored, chopped
5 Green onions (green and white part), sliced
3 T Natural smooth peanut butter
Salt, to taste

1 1/4 c lentils, dried
3 T wine vinegar, red
2 T oil
1 t salt
1 pepper, black
8 large shallot, large
2 Anaheim chilies

1 package yeast
1/4 c lukewarm water
1 egg
1/3 c honey
1 T coriander, ground
1/2 t cinnamon
1/4 t clove, ground
1 t salt
1 c whole milk, lukewarm
6 T butter, softened
4 c flour (4 to 5)

2 c split peas (red or green)
4 c water
2 c oil
2 c red onions, chopped
1 T garlic, chopped
1 T ginger, chopped
1 t black pepper
Salt, to taste
4 fresh green Anaheim, sliced or Jalapeno peppers

2 lb yams
1/4 t black pepper
1/4 t salt
1 t butter

2 T oil
1/2 c onion, chopped
1 1/2 c bulargeur (or brown rice), uncooked
1 c apricots, dried
1 c prunes, chopped
1 c apples, dried, chopped
4 c vegetable stock
1/2 t nutmeg, ground
1/2 t cinnamon, ground
1/4 t coriander, ground

2 lb swiss chard (or spinach)
2 T olive oil
1 c white kidney or, dried haricot beans, soaked overnight
1 1/2 lb new potatoes, peeled & halved (or quartered)
4 cloves garlic, peeled
3 c vegetable broth or vegetable bouillon cube dissolved in 3 c hot water
salt & pepper, to taste

2 T vegetable oil
2 c vermicelli, broken into 1" pieces
2 c hot water
3/4 t cardamom, ground
1/4 c sugar
1/4 c raisins
1/4 c chopped dates, optional
1/4 c chopped walnuts, optional

1 c Bermuda onions, chopped
4 T vegetable oil
4 carrots, peeled and cut in 1" slices
4 bell peppers, cleaned and quartered
3 c water
3/4 c tomato sauce
2 t salt
1/2 t ginger, ground
4 potatoes, cut into thick slices
2 tomatoes, peeled and cut into wedge
1 small cabbage, cut into 1" wedges
Salt, to taste
Pepper, to taste