How To Accessorize With Tiny Birds: Let them guide you nutritionally. They always know which veggies are in season.

How To Accessorize With Tiny Birds: Take them to your farmer's market to inspect their selection of French Breakfast Radishes. Are they really organic?

I made this is as a super fast week day meal. I think the combination of ingredients is strange but it tasted really nice. The pancetta helped to add more texture and flavor to the salmon. This was from the June edition of Delicious magazine and I simplified it even more.



1. Heat oven to 200 C. Put asparagus in oven safe dish and drizzle 1 tbs of olive oil over top.

This soup is really easy to make, healthy and very filling.

I had bough these in Chinatown months ago and decided I should use them up.



Ingredients

1 pack rice noodles and flavoring (I bought mine in Chinatown but anything should do)
1 pack of tofu (drained)
1 cucumber or zucchini
1 pack baby corn
650ml boiling water

1. Drain the tofu with paper towels and a heavy object on top (10-20 minutes)



2. Chop the zucchini, baby corn and tofu into blocks. Season as desired (I used Chinese 5 spice powder and salt and pepper). Place in a grill pan on medium heat for 10-20 minutes.



3. Meanwhile boil the 650ml of water in a saucepan and place the noodles and contents of seasoning packets in. Let noodles boil for about 6 minutes or until tender. The noodle pack came with 2 sets of noodles and 2 flavor packets. I made one set. To make both double the boiling water.

4. When vegetables and tofu are grilled add them to the pan of noodles and serve!

Eating some vegetables in between cupcakes is reccomended.

I didn't receive a VPRO-Gids myself yet, but somebody sent me a picture, so it's out there all right. I'll put a larger image in my portfolio later today.

1/2 medium head cauliflower, grated
4 slices bacon, chopped
1/2 cup chopped onion
1-2 tablespoons butter, optional
Salt and pepper, to taste

In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown. Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking. This will speed up the browning and add nice flavor. Season to taste with salt and pepper.

Submitted by Grumblebee

COON-ASS VEGGIES

A little piece of cajun flavor for you

1 Onion
2 Bell Peppers
2 Stalks Celery
3 Cloves of Garlic
2 Cans of Corn
2 Cans of Red Beans
Rice

Toss the onion, bell pepper and celery in a frying pan with a little olive oil and the garlic. Add black pepper, creole seasoning (Tony Chachere's if you got it), and little crushed red pepper. Saute them till the onions are transparent. Add the corn and the beans and saute for another 10 mins. Serve the veggies over the rice of your choice. Dee-licious. I guar-an-tee (with a nod to Justin Wilson!)

Submitted by Michael

Shredded cabbage, or bagged coleslaw mix (or mix ½ bag coleslaw
mix plus ½ bag broccoli slaw )
½ cup mayonnaise
2-3 Tbsp pickle juice from sugar-free sweet pickles (or use 2-3
Tbsp of vinegar and 1-2 Tbsp Splenda)

Put coleslaw into mixing bowl. In another bowl, combine mayo and pickle juice (or vinegar/Splenda) and stir until combined. Stir "dressing" into coleslaw and chill until ready to eat. For crunchy slaw, stir in chopped walnuts or flaxseeds.

Submitted by renegadediabetic

About 1 lb green beans, fresh or frozen
Extra Virgin Olive Oil to coat bottom of skillet
1 -2 tsp Thyme
1 Garlic clove, pressed
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup

Heat olive oil in large skillet. Add beans, garlic, thyme, salt & pepper.

Saute until beans start to change color.

Add a little chicken broth. Reduce heat to low and let beans simmer until tender. You may need to add more chicken broth before the beans are done.

Submitted by renegadediabetic

Spinach (fresh or frozen)
Butter
Cream
Garlic
Optional parmesan cheese

The fresh spinach will require chopping (if you have a food processor this would be the quickest way), but the frozen chopped will need to be thawed, and have the moisture drained out of it (if you don't have a food processor, this will save loads of time).

Saute a clove or two of pressed garlic in a little butter, then toss in the prepared spinach, cooking just until thoroughly warmed (if from frozen) or wilted (if fresh chopped). Now pour in some cream and heat through - don't let it boil, or you'll cause the cream to break (it'll make ugly clumps). If you want to be really elegant about it, give it a sprinkle of parmesan - fresh grated, if you're a purist.

Submitted by Calianna

6 large green onions, sliced
1 large white onion, diced
5 stalks celery, chopped (tops too)
2 large green peppers, diced
3 whole carrots,sliced
2 cloves garlic, minced
1 (20 oz) can tomatoes, diced
1(48 oz) can V-8 juice
1/3 cup beef bouillion granules
1/4 tsp celery seed
2 tsp tarragon
1 bay leaf
1/4 tsp liquid smoke
1 (10 oz) package mushrooms, sliced
1/2 head cabbage, chunked
1 bag frozen green beans
water

Spray large stock pot with cooking spray. Heat over medium heat. Saute onions green peppers, celery, and carrots until onions begin to wilt. Add garlic and stir well. Add tomatoes and V-8 juice. Stir well. Add next ingredients, stirring well after each addition. Add water just to cover. Bring to a slight boil and reduce to simmer. Cover and let cook for 1-2 hours. (I like my veggies crunchy so I use less cooking time) Remove bay leaf. Divide into freezer containers. Place one container in your fridge and the rest in the freezer. Remove and enjoy as needed.

You can change the flavors by adding different herbs and spices, as well as a variety of veggies. The combinations are limitless.

Submitted by bamagal
Montevallo, Alabama

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh basil leaves
1/4 cup finely chopped flat-leaf parsley leaves

Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

Submitted by Marcelle Wyzdyx

Yes I know it has been done a thousand times. I, however, had to come up with a way to make them so they weren't soupy so....

Take 1 head cauliflower, washed and split into florets (run through salad spinner till as dry as possible)

Place in microwave container with no added water and cook until done (7 to 10 min.).

Put in food processor and puree with 1 oz cheese.

Cool completely and freeze.

When you're ready to eat, thaw in refrigerator, then heat and serve with butter and sour cream.

Submitted by Tess

I am a really lazy cook, so quick and easy is right up my alley. Here's my recipe:

Take your favorite combination of 3 vegetables (let's say zucchini, carrots and baby corn) and stir fry for a few minutes in a little extra virgin olive oil with shallots and garlic.

Add the fresh herb of your choice (I like it with plenty of coriander). Top with roasted crunchy seeds/seed mix and serve with quinoa or brown rice.

Fast, yummy and healthy!

Submitted by La Nouvelle Heloise
United Kingdom

1 potato, boiled and diced
1 tomato, blended with water, with turmeric, red chili powder and coriander powder to taste
Cumin seeds, roasted in olive oil

3 Ingredients?!! C'mon, that's stretching a little too thin. I'm assuming salt is acceptable above and beyond 3 ingredients!

Combine ingredients, and garnish with cilantro.

Submited by Kanchana,
Ann Arbor, Michigan

1 eggplant, cut in 1-inch cubes (optional: salt heavily and
refrigerate overnight to remove excess moisture and bitter
flavor, then rinse well before cooking)
3 zucchini, cut in thick slices
2 bell peppers, stemmed, seeded and chopped
1 cup chopped onion
1 cup sliced celery
1 large can diced tomatoes
salt, pepper, basil, and garlic to taste
1⁄2 cup olive oil
1 oz. vodka (optional: there are flavors in tomatoes that can only be
brought out in alcohol)

Place olive oil in a large pot, add raw veggies & seasonings and sauté until onions are translucent. Add canned tomatoes, and vodka if desired, and simmer 30 minutes. This makes a thick stew that is traditionally served with rice or pasta; I like it with a rare steak on the side.

Submitted by Marcelle Wyzdyx

1 bunch of asparagus
Extra Virgin Olive Oil to coat bottom of skillet
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup

Heat olive oil in large skillet. Add asparagus, salt, & pepper. Saute until asparagus starts to change color. Add a little chicken broth. Reduce heat to low and let asparagus simmer until tender. You may need to add more chicken broth before the asparagus is done.

Submitted by renegadediabetic

1 lb fresh asparagus
Kosher Salt
Extra Virgin Olive Oil

Preheat Oven to 375

Put asparagus in a flat baking dish or on a cookie sheet. Drizzle with olive oil and sprinkle with coarse salt.

Put in oven for 15 minutes to roast. If you like your asparagus done more you can adjust the time.

You can also do this with other veggies like green beans or summer squash.

Submitted by Ladyred56
Omaha, Nebraska

1 cup fresh spinach, washed and chopped
1 cup split peas (dal masoor or dal arhar can also be used)
1 small potato, peeled and cut into small pieces
1 tsp turmeric powder
2 small red chilis
1 tsp salt
1 tsp curry powder
2 tsp cumin seeds (jeera)
Oil (sesame or olive)

Mix all the ingredients in a medium sized WOK except red chilis, cumin seeds, oil, with water just enough to keep the ingredients just covered. Spinach will give out water while cooking. Cook till the potato pieces become tender and the lentil is cooked well, keeping the WOK closed with a lid.

When done, heat the oil in another WOK, fry cumin seeds and red chilis for a few seconds, till cumin seeds are golden brown and red chilis remain red. Pour the oil over the cooked spinach.

Spinach koottoo is ready to serve hot with steamed rice or roti (Indian bread)

Here's a recipe my kids love from the recipe section of a cancer prevention book I recently published.—Lynne Eldridge (see link below)

1 pound kale (or 1 bunch)
2 cloves garlic (minced)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon lite soy sauce
2 teaspoons toasted organic sesame seeds
1/8 cup dried seaweed (optional)

Prepare seaweed per package directions. Mince garlic cloves. Wash kale and tear into bite size pieces, keeping it somewhat wet. Heat sesame oil over medium temperature. Add garlic and saute until lightly browned. Add kale, seaweed, water and soy sauce and cook until kale is wilted, approximately 2 minutes. Add sesame seeds and serve. This recipe is excellent served chilled as well.

Kale is high in lutein, which is becoming recognized for its role in preventing the development of cancer, and in clearing cancer-causing viruses such as HPV.

Submitted by Lynne Eldridge M.D., author of Avoiding Cancer One Day At A Time, Shoreville, Minnesota