1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1 small red onion, sliced thinly
1 bulb shallot, thinly sliced
2 tbsp. olive oil
1 tbsp. ketchup
1 clove garlic, minced
1 tsp. balsamic vinegar
1 lb. bay scallops, rinsed and patted dry

16 oz. can chickpeas, liquid reserved
10 oz. can rotel, drained
1 garlic clove
Pinch of salt
1 tsp. cumin powder
Olive oil to desired consistency

4 kiwi, peeled and sliced
3-4 bananas, peeled and sliced
1 pineapple, cored and chopped
2 cups grapes

1/2 lb. bacon, diced
3 tbsp. margarine
1 small head cabbage, chopped
1 cup celery, chopped
1 bell pepper, chopped
salt and pepper to taste
4 oz. can mushrooms with liquid
1 onion, chopped

2 lbs. parsnips, peeled and sliced
1 tsp. salt
1/4 cup onion, finely chopped
1/2 cup green onions, finely chopped
1/4 cup flour
1 egg

4 parsnips, peeled and sliced thinly
1/4 cup margarine, melted
1/2 cup flour
oil for frying
salt
chili powder
cayenne pepper

1/2 cup water (lukewarm)
1/2 cup rice milk (lukewarm)
1 egg
1/3 cup margarine, softened
1/3 cup sugar
1 tsp. salt
3 3/4 cup all-purpose flour
2 1/4 tsp. yeast

2 tbsp. olive oil
4 cloves garlic, chopped
1 cup uncooked rice
1 2/3 cups water
1 can (14 oz.) diced tomatoes (with green chilies if desired)
1 tsp. salt
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cilantro
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) corn, drained

1 lb. pasta
4 sausage links, casings removed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 bell pepper, diced
1 cup mushrooms, sliced
2 jalapenos, seeded and minced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp. fresh basil, minced
2 tsp. salt
1/2 tsp. oregano
dash pepper
1/2 cup olive oil
1/2 cup lemon juice

Dressing:
2 cloves garlic, minced
1 tsp. dijon mustard
5 tbsp. red wine vinegar
3/4 tsp. salt
pepper to taste
1/2 cup olive oil
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 jalapenos, seeded and chopped

Salad:
2 cups fresh green beans, cut into 1" pieces
1 cup frozen peas
1 cup chickpeas, drained and rinsed
1 cup navy beans, drained and rinsed
1 cup cherry tomatoes, cut in half
salt and pepper to taste