• 3 lbs broccoli florets
• 1/2 cup olive oil good quality
• 1/4 cup fresh lemon juice not bottled
• 1 tsp garlic powder
• 1 tsp salt

• 6 TB olive oil
• 1 small onion, chopped
• 1 large celery stalk, diced
• 1 14 1/2 oz can diced tomatoes
• 1 can crushed tomatoes
• 1/2 cup halved and pitted olives
• 2 TB red wine vinegar
• 2 TB sugar
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 large eggplant, diced

Mix and refrigerate several hours:

• 1 large cucumber, sliced thin
• 1 TB onion, minced
• 1 cup sour cream
• 2 TB vinegar
• 1 TB salt

• 3 eggplants peeled and cut lengthwise into 1/2 inch thick slices (use eggplant secret to success process)
• 3 TB olive oil
• 6 skinless, boneless chicken breast halves diced
• 1 onion diced
• 2 TB tomato paste
• 1/2 cup water
• 2 tsp dried oregano
• salt and pepper to taste

• 1 14 1/2 oz peeled tomatoes (can drain or not)
• 1 14 1/2 oz green beans
• 2 TB olive oil
• 1/2 medium onion, chopped (can use dehydrated)
• 1 – 1 1/2 cloves garlic, finely chopped (can use garlic from jar)
• 1 TB fresh basil and parsley (can use dry)

• 2 quarts yellow squash cut into 1 inch cubes
• 1/4 cup mayonnaise
• 2 TB prepared mustard
• 1/8 tsp salt

Topping

• 1 cup grated shartp cheddar cheese
• 2 TB toasted sesame seeds

• 3 TB oil
• 1 large onion chopped
• 1 TB Picante
• 2 medium potatoes diced
• 1 tsp salt
• 1/2 tsp tumeric
• a little curry powder
• 4 cups 1/2 inch diced zucchini or yellow quash.
• 1 large tomato chopped or 1/2 cup stewed tomatoes