Vegetable Spring Rolls (Emily Wright)

1 Head chinese Cabbage, outer leaves removed, shredded
2 Medium carrots, peeled and shredded
2 medium garlic cloves, minced2 medium scallions, white and green parts, chopped
1 Tbsp ginger, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp corn starch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 serving olive oil cooking spray, enough to coat egg rolls
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Place cabbage in microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve Hot

Bend it Like Beckham Recipe (Dallas Sullivan)

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala
Heat vegetable oil in a large saucepan. Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Lemon Cream Pasta With Asparagus and Squash

8 oz. dried mafalda or rotini
1 cup asparagus, cut in 2 inch pieces
2 baby squash halved, or 1 medium zucchini or squash
2 cloves garlic, minced
1 tbsp. butter
3/4 cup whipping cream
2 tsp lemon peel, shredded
parmesan cheese

Cook pasta and drain; keep warm. Cook asparagus, squash and garlic in hot butter for 2-3 minutes in a skillet. Add veggies to pasta. Combine whipping cream and lemon peel in a skillet; bring to boil. To serve, pour cream mixture over pasta mixture. Stir gently to coat. Season with salt & pepper and sprinkle generously with parmesan cheese.

Eggplant Bake

Preheat oven to 350 degrees
1 medium size eggplant - peel and slice about 1/4 to 1/2 inch thick
3 eggs beaten with about 1/4 c milk
3/4 c flour
8-10 slices of swiss or mozerella cheese
2 cups spaghetti sauce
parmesan cheese
Take eggplant slices and dip them in egg mix, now coat in flour.Fry in olive oil on medium heat until both sides are lightly browned. Remove from fry pan and line the bottom of a cassarole dish with eggplant slices. Place one slice of cheese over each eggplant slice. Spread spaghetti sauce over the top and sprinkle with swiss cheese. Bake 30 min.

Vegetable Pizza

Pizza dough (I used whole wheat)
Olive oil
Parmesan cheese
1 summer squash, thinly sliced
1 zucchini, thinly sliced
1 jar marinated artichoke hearts (chop coarsely and save juice)
2-3 cloves garlic, minced
1 tomato diced
chopped olives
1 tsp Italian seasoning.
toasted pine nuts

Drizzle pizza dough with olive oil, then sprinkle with parmesan cheese. Mix squash, zucchini, artichokes with marinade, garlic, tomatoes, olives, and italian seasoning. Spoon mix out of the marinade and distribute evenly over pizza. Top with toasted pine nuts and cook according to pizza dough instructions.

Zuccchini Cassarole (Melissa Vogt)

2 tablespoons butter
1 large onion chopped
4 cups sliced zucchini
1 garlic clove (Minced)
2 tablespoons canned green chilies (I used mild)
2 tablespoons hot water
1 can Cream Style Corn
1 cup grated sharp or medium cheddar cheese
4 eggs beaten
1 tablespoon chopped fresh parsley
and salt and pepper to taste

Pre heat at 350. Butter 1 1/2 quart baking dish. Saute onion in butter, until soft (about 5 minutes) Stir in zucchini, garlic, chilies, and water. Reduce heat to medium and cover and cook until zucchini is tender. Stir frequently to prevent sticking. (5-10 minutes)In a bowl mix Corn 1/2 cup cheese, eggs, parsley, salt and pepper to taste. Mix well. Then add the zucchini mix to bowl and stir well. Poor into baking dish and sprinkle with remaining cheese. Bake until set. about 45-50 minutes