Vegetables

Acorn Squash, Stuffed with Jasmine Rice
Apple Chili Verde
Arugula Pesto
Baked Beans
Black Beans & Corn
Black Beans – Mexican Style
Beans, Pinto – Frijoles

Broccoli, Grandma Honey’s Cream Broccoli
Paul’s Broccoli Casserole
Broccoli, roasted
Brussels Sprouts with Walnuts & Dried Cranberries
Butternut Squash Coins with Cilantro Salsa
Butternut Squash, Roasted with Chestnuts
Butternut Squash, Stuffed

Red Cabbage
Coleslaw, Red Cabbage
Carrots, Korean Style Quick Pickled
Cauliflower, Buffalo Bites
Chickpeas with Fennel & Roasted Peppers
Chickpea Salad with Fennel and Olives
Chow Chow
Componata – Eggplant Relish
Cucumber Relish, Spicy Thai
Cranberry Mold

Dal, Masoor Dal (Lentils)

Eggplant and Tomato Gratin
Eggplant Parmigiana
Eggplant and Pepper Sandwiches
Eggplant and Potato Curry, Aloo Baingan
Eggplant Ratatouille
Eggplant Sauce, Polenta with
Eggplant, Stuffed
EnchiladasEscarole and White Beans

Fajitas
Falafel
Fried Rice, Vegetable

Herbs, drying

Lucy’s Pea Salad
Malai Kofta
Miso Dressing
Mung Bean Sprout Salad, Korean
Mushroom & Leek Galette
Mushy Peas

Pickled Peppers
Potato Pancakes
Potatoes, Scalloped

Red Pepper Paste Sauce – for Korean BBQ

Salads
Autumn Chopped Salad
Caesar Salad

Sloppy Joe
Sweet Potato and Bean Chili
Taco Spice Mix
Tempura Batter

Tofu, Sweet and Sour
Twice Baked Potatoes with Butternut Squash
Tzatziki – cucumber & yogurt salad

Vegetable Burgers, Grilled
Vegetable Dip

White Beans & Tomatoes

Baked Zucchini with Parmesan
Zucchini & Ricotta Fritters with Lemon
Zucchini Pancakes
Zucchini, Stuffed

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