1 med onion, chopped
1/2 pound mushrooms, chopped…

1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock or water…

2 tablespoons frozen orange juice concentrate, thawed
8 small beets, trimmed, scrubbed and halved…

1 lb green beans
1 small zucchini or other summer squash (about 1 C of chunks)…

8 medium carrots, peeled and sliced
3 bananas, peeled and sliced…

Easy, delicious, and nutritious.

A good way to prepare Swiss chard, kale, collard greens, or spinach, this can accompany both Eastern – and Western – style noodle dishes.

I don’t know if you saw the cabbage and mushroom recipe that was floating around last week. I made it and we loved it. I added collards and spinach to the cabbage to give a really green boost. Here is the original recipe followed by my modifications. I really liked the sauce that is added to the veggies and plan to use it often varying the flavors depending on the cuisine I am cooking.

2 bunches curly kale
1 Pkg. button mushrooms…

1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock…

1 lb eggplant cut into chunks
1/3 of those little cans of tomato paste (watch out for the ones with added salt!!)…

1 tablespoon good mustard
1/2 tablespoon garlic (from a jar …)…

Here is an Iranian casserole that originally asks for meat, but I just leave that out without replacement. I’m sure you could use something else instead.

Feel free to experiment with your favorite kinds of vegetables. Try replacing the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.

2 tablespoons water
3 shallots, chopped…