This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

3 cups diced eggplant
2 medium zucchini, sliced…

This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!

Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice.

1 onion, minced
2 stalks celery, diced…

A simple, yet flavorful recipe that is the perfect side dish for any meal.

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick…

Mirletons (also spelled “mirlitons”) are a favorite vegetable in south Louisiana. The mirleton is also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear. This recipe may also be used to stuff peppers or other vegetables.

Spicy without being hot, exotic without using hard-to-find ingredients, Khalota (pronounced Ha-Lo-Ta) is a delicious introduction to North African cooking.