1/4 cup olive oil
2 tbsp. sun-dried tomato infused oil (from jar)
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 cup sun-dried tomatoes, chopped
2 cans (16 oz.) great northern beans, drained and rinsed
1/3 cup red onion, diced
2 cloves garlic, minced
1/4 cup basil or parsley, chopped
1/4 cup bell pepper, chopped

5 carrots, peeled and julienned
4 celery ribs, julienned
1/2 cup water
2 tbsp. margarine, melted
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

2 sweet potatoes
oil
salt

2 eggplants
5 cloves garlic
2 tbsp. lemon juice
1 tsp. onion powder
1/4 tsp. cumin
1/2 tsp. dried parsley

1 3/8 cups water
2 1/2 tbsp. margarine
2 tbsp. honey
1 3/4 tsp. salt
3 3/4 cups whole wheat flour
2/3 cup quick oats
2 1/4 tsp. yeast

1 can (15 oz.) diced tomatoes
1 medium zucchini, halved and thinly sliced
1 can (15 oz.) garbanzo beans, drained and rinsed
1/2 cup kalamata olives, sliced lengthwise
1/4 cup parsley, chopped
2 tbsp. balsamic vinaigrette
2 tbsp. lemon juice

2 cups vegetable stock
1 cup rice
1 cup snow peas, halved
1 cup bell pepper, diced
3-4 ribs celery, sliced
4 green onions, sliced
8 oz. can water chestnuts, drained
11 oz. can mandarin oranges, drained
8 oz. can crushed pineapple, drained
2 tsp. orange juice concentrate
2 tsp. honey
1 tsp. "soy" sauce
2 tsp. olive oil
1/2 tsp. lemon juice
1/2 tsp. garlic, minced
1/4 tsp. fresh ginger, minced

1 lb. thick asparagus
6 tbsp. margarine
juice from 1 lemon
3 tbsp. parsley, chopped

1 lb. asparagus, ends trimmed
1 tbsp. olive oil
salt and pepper

3 tbsp. cider vinegar
2 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. caraway seeds
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
4 cups cabbage, shredded
1 cup carrots, shredded
2 green onions, sliced