7 market veggie Recipes

fully vegan, scallions, garlic (5 cloves), frozen organic veggies (any you like, not canned ), vegan tofurkey sausage, lemon, olive oil, natural sea salt, oregano spice, parsley flakes spice, scallion pancakes (from the asian market), rice milke to drink

canola oil, red curry paste (less for kid-friendly, more for i love heat ), beef, cut into small strips (i use top sirloin and trim the fat, can sub tofu or use extra veggies for vegetarian), coconut milk (can sub regular milk and 1/2 tsp cornstarch for 1 can), fish sauce, sugar, paprika, lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food), potatoes (original recipe calls for 4 and no other veggies), yellow pepper (can use red or orange or green), carrots, onion

zucchini , halved lengthwise, yellow summer squash , halved lengthwise, red sweet pepper , halved lengthwise, olive oil, black pepper, salt, ripe tomato, seeded and chopped, mayonnaise or salad dressing, purchased pesto, snipped fresh basil, snipped fresh oregano, flour tortillas, shredded mozarella or smoked provolone cheese

green beans or 1/2 lb asperagus which ever is in season (both if you can get them at the same time...), zucchini, summer squash, baby eggplants, crimini mushrooms or baby portabellas, roma tomatoes, onion, green pepper, red pepper, yellow pepper, orange pepper, olive oil, salt, fresh ground pepper, terrigon, shredded cheese

spring salad mix (baby salad greens) or pick your veggies fresh, from a farmers market (which i prefer), chopped walnuts, fresh strawberries sliced longways, fresh navel orange sectioned, red grapes sliced in half, fresh blueberries, toss together in a medium sized salad bowl...with, dressing ingredients, low-sodium chicken broth, minced red bell pepper, chopped basil, white wine vinegar, extra virgin olive oil, grated lemon zest, salt, garlic clove, minced, dried oregano leaves, crumbled, freshly ground pepper