Vegetable

2 chicken breasts, cubed
2 diced jalapeno
1/2 onion
Several minced garlic cloves (to taste)
3 stalks bruised lemongrass, chunked
4 tsp Red curry paste
1 tsp Roasted Red chili paste
1 tsp Curry powder
1/2 tsp Garam Masala
1/2 tsp Tumeric
1 tbs sugar
Chunk of ginger, peeled and sliced
1 can coconut milk
2 cups chicken broth
2 cups mushrooms (sliced)
1 bell pepper, sliced
2 stalks green onion
3 cups sliced veggies (carrots,zucchini, broccoli, your choice)
1 cup snap peas

16 even-sized open cup mushrooms, stalks cut level
3 tbs vegetable oil
1/4 cup unsalted butter
3 cloves garlic, finely chopped
2 tbs fresh thyme, chopped
1 1/2 tbs lemon juice
Salt and freshly ground pepper to taste
1/4 cup fresh breadcrumbs

Preheat oven to 400F. Lightly fry the mushrooms, cap side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting pan with the stalks facing upwards.

1 celery rib with leaves, chopped
1 tsp butter or stick margarine
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
2 tbs fat-free milk
1 tbs minced fresh parsley
1 dash white pepper

In a nonstick skillet, saute celery for 6 - 8 minutes or until tender. Stir in peas; cook 3 - 4 minutes longer, stirring often. Add sour cream, milk, parsley and pepper. Reduce heat. Cook and stir until heated through and blended.

4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
1/2 cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water

Directions:
1.Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.

1-1/2 lb. (6 sticks) butter, melted
Dash celery salt
1 clove garlic (or more), minced
Dash garlic salt
Dash pepper
1 tsp. real lemon juice
4 small boxes mushrooms, sliced

Put all in crockpot. Cook on low 1 1/2 hour.

1 pound small fresh mushrooms
2 tbs onion, chopped
2/3 cup wine vinegar
1/2 cup salad oil
2 garlic cloves, crushed
2 tsp sugar
1/2 tsp salt
6 whole peppercorns

Wipe mushrooms and remove stems. Place mushrooms in 1-quart bowl or jar. Combine remaining ingredients in a small saucepan, bring to a boil, lower heat and simmer 10 minutes. Pour hot mixture over mushrooms. Cool and refrigerate at least 24 hours before serving.

2 large cucumbers
1/2 cup onion, chopped fine
3 cups chicken broth
1 cup sour cream
1/4 tsp dry mustard
1/2 tsp fresh dill or 1/4 tsp dill weed.
Salt and pepper to taste
Chopped chives for garnish

10 oz. pkg. frozen chopped spinach
10 oz. fresh kale, cooked and chopped
1/2 cup butter
1/2 onion, finely chopped
1 (14 oz.) can quartered artichokes (or 2 8 oz. cans)
1 pint sour cream
1/2 cup shredded parmesan cheese
1/2 tsp salt
1/4 tsp pepper

Cook and drain spinach and kale.

Saute onions in butter. Mix remaining ingredients.

Fold in drained spinach and kale and onions.

Place in casserole dish and bake 25 minutes at 350 degrees (uncovered).