Steam broccoli until tender. Drain.

Meanwhile combine olive oil, lemon juice, garlic powder, and salt in a small blender. Blend until creamy.

Pour the lemon garlic dressing over the broccoli and toss gently. Season with additional salt as needed.

You can use about an additional teaspoon of salt to season this much broccoli. Just sprinkle lightly and keep tasting it  

Add onion and celery to 2 TB oil.

Cook for 10 minutes, stirring often.

Add tomatoes.

Add capers, olives, vinegar, sugar, salt, pepper.

Cook half of the ggplant in 2TB oil. Cook the rest of the eggplant. Stir in the tomato mixture.

Preheat oven to 400 degrees F after preparing the eggplants.

Brush eggplant lightly with olive oil.  Saute or grill until lightly browned.  Place in a 9×13 baking dish.  Set aside.

Saute diced chicken and onion in a large skillet over medium heat.  Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 min.

Pour chicken/tomato mixture over eggplant.  Season with oregano, salt and pepper and cover with aluminum foil.

Bake in the preheated oven for 20 min.

Heat oil.

Saute onion, garlic, basil and parsley until onion is soft.

Add tomatoes.

Cover and simmer for 15 minutes.

Add beans and heat for 5 minutes.

Steam squash just until tender.

Drain and place in an over safe casserole dish.

Mix together mayonnaise, mustard and salt.

Mix lightly with the squash.

On top, sprinkle cheddar cheese and sesame seeds.

Broil in oven until cheese is melted and brown.

Mince together and stir fry in 3 TB oil until transparent, onion and picante.

Add potatoes and stir fry 5 minutes until half done.

Add salt, tumeric and curry powder. Mix well.

Add squash. Stir 5-10 minutes.

Add tomato Mix.

Cover and simmer 5-10 minutes or until squash is done.

Mix occasionally.

Good hot or cold.