In a large saucepan, heat the oil over medium heat and saute the
  cucumbers, garlic, and onions until onions are transparent, about 6
  minutes. Add the broth and simmer until the cucumber is soft, about
  15 to 20 minutes.
 
  Remove the soup from the heat and transfer to a blender or food
  processor and blend until smooth.  While the mixture is still warm,
  stir in the dill and season with pepper.   Chill.  Stir in the soy
  milk just before serving.
 
  Preparation time: 45 minutes     Chilling time: 2 hours

  Eggplant & Peppers: Peel, slice eggplants. place in colander and salt
  lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and
  green pepper. (Eggplant should be lightly browned and outer green
  pepper skin charred). Place green pepper in paper bag, let stand 1/2
  hour. peel green pepper under running water. dice eggplant slice and
  green pepper. Place in large bowl.
 
  Potato: Boil potatoes until tender (about 10 minutes). Cool. peel,
  dice and place in bowl with other vegetables.
 
  Other vegetables; Peel, seed and chop tomato. Chop celery. Slice
  pitted black olives. Put tomatoes, celery and olives in bowl. mix
  well.
 
  Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over
  vegetables in bowl. Toss well. Let marinate at room temperature at
  least 1/2 hour and then put in fridge. Toss and stir occasionally.

  Cut plantains into fourths crosswise, then slice lengthwise to form
  rectangular pieces about 1/4" thick & about 2" long.  Sprinkle with
  cayenne & grill or broil for about 6 minutes, or until just tender.

  Drain the soaked beans & place in a soup pot.  Cover
  with fresh water & bring to a boil.  Cover & simmer
  for 1 hour.  Drain well. Add the carrots, leeks &
  potatoes to the cooked beans.  Cover with 5 pints of
  cold water, bring to a boil & simmer, uncovered, for
  30 minutes.  Add the zucchini, French beans & macaroni
  with the salt & pepper.  Return to the boil & simmer
  for 20 minutes. While the soup is cooking prepare the
  basil sauce.  Mix the basil leaves & garlic in a
  blender.  Gradually add the oil until you have a
  smooth paste. Servew separately with the hot soup.
  For a complete meal, serve with plenty of fresh
  home-made bread.

  Cover the beans with water and soak for 6-8 hours, or
  overnight. (In hot weather, put the soaking beans in
  the refrigerator to keep them from fermenting.) Before
  cooking, drain and combine the beans with vegetable
  stock, or fresh water, and a bay leaf. Bring to a boil
  and simmer for 1 1/2 hours or until tender.
 
  In a skillet, saute celery in oil and add to beans
  with other ingredients. Cook until chard is tender but
  still bright green, about 5-10 minutes. Remove bay
  leaf.

  Heat oil in large skillet.  Wash, slice, and add
  squash. Thinly slice green onions and bell pepper and
  add. Cook until tender, about 15-20 minutes.
 
  Coarsely chop tomato and add to skillet with salt,
  chili powder, and sugar. Cook a few more minutes, just
  until tomatoes are soft. Serve over hot cooked rice.
 

  Clean the potato and cut into chunks Peel and chop the
  onion Rinse and slice the leeks chop the basil leaves
  1 Cmbneth stock, potatoes and onions in a large
  saucepan. 2 Cook until the potatoes are tender (about
  20 minutes) 3 Heat oil in a nonstckfrin pn and saute
  leeks for 10 minutes until almost tender. 4 Add the basil and
  watercressan cokfor a further 5 minutes. Ad lak
  eppersou i ablndr 7 Return to the pan and heat gently,
  then serve .

  Melt butter in skillet.  Wash and slice squash; saute.
  Cut bell pepper into chunks and add; wash and slice
  green onions and add. Cut tomato into wedges. When
  vegetables are tender, add tomato, sugar, salt, and
  pepper, and cook two minutes.  Serve at once.

  soak grape leaves in cool water for 10 minutes.
  Rinse, dry on paper towels & cut away tough stems.
 
  Combine vegetables & cilantro in a bowl.  Add half of
  the lime juice & season with salt & paprika.  Place 1
  tb of mixture on each leaf, 3/4" from stem end.  Fold
  stem end over the filling & roll into a firm packet.
 
  Soak 4 or 5 long wooden skewers in water for 10
  minutes.  Thread stuffed leaves onto skewers, about 1"
  apart.  If not using for a day, refrigerate.
 
  Drain beans, combine them with water, bay leaf, 1 tb
  oil & bring to a boil. Reduce heat & simmer until
  almost tender, 1 1/2 hours.  Remove any skins that may
  float to the top & drain.
 
  15 minutes before serving, heat a grill or broiler.
  Spray grape leaves with olive oil & grill 5 minutes a
  side.
 
  Heat remaining oil in a skillet.  Add mustard seeds &
  cover till they pop. Add jalapeno & bell pepper &
  stir-fry for 2 minutes.  Add tomato, fry for 2
  minutes.  Stir in beans, salt, pepper & herbs. Spoon
  beans onto a warmed platter & top with grape leaves.
  Sprinkle with remaining lime juice. 

  Preheat oven to 375 degrees. Remove and discard stem
  ends of the squash. Slice the squash lengthwise, scoop
  out seeds and place the halves side-by-side on a
  baking sheet. Combine remaining ingredients in a
  mixing bowl. Fill the hollows in the squash evenly
  with the cheese mixture. Bake 15-20 minutes or until
  squash is tender. Serve immediately.

  Set the diced onion & cucumber in a bowl.  Bring water
  to a boil, drop in the tomatoes for a minute, remove &
  peel.  Seed & dice the tomatoes & add to the bowl.
  Sprinkle with the salt & leave for 2 hours.
  Drain any liquid from the vegetables & stir in the
  herbs & pepper flakes. Toss with olive oil & season.
  Serve either as an antipasto salad or toss with cooled
  curls of pasta to serve as a summer salad.

  Wash the tomatoes & cut them in half.  Remove as many
  seeds as possible & dice them.  Set them in a small
  bowl & combine with the basil leaves.
  Grill or broil the bread slices & turn them so that
  both sides are light brown.  Rub each slice with a
  garlic clove.  Spoon some of the tomato mixture over
  the bread, sprinkle with the salt & pepper & drizzle
  with olive oil.  Serve immediately. VARIATION:
  Fettunta co Rucola.  Replace the basil with 1 small
  bunch of arugula, stems removed & leaves finely diced.

  Pour 1/2 cup water int a medium-size non-stick
  skillet.  Add onion and saute over medium  heat 10
  minutes.  Add more water if onion becomes too dry.
  Bring 3/4 cup water to a boil in a saucepan, remove
  from heat and add couscous.  Cover and let sit 5
  minutes.  Add carrots to onion and cook 5 minutes. Add
  zucchini and garlic and cook 5 more minutes. Place
  couscous in a bowl; and fluff with a fork.  Add onion
  mixture, raisins and chickpeas to couscous and toss
  well.  Mix orange juice, olive oil, cayenne and
  cinnamon together.  Add to couscous and mix well.  Add
  salt and pepper to taste. Toss tomatoes and mint
  together.
  To serve, line a serving plater or 2 individual
  plates with lettuce leaves and spoon salad on top.
  Sprinkle tomatoes and mint over couscous salad. Place
  pita in toaster oven for 2 minutes to warm through, or
  warm in oven a few minutes.

  Cook the pasta in plenty of salted boiling water until al dente.
  Meanwhile, heat the oil in a large skillet and add the scallions, corn, bel
  l pepper, and jalapeno.  Saute over high heat for 3 minutes, then add the t
  omatoes, most of the cilantro, and a ladle of the pasta water.  Season with
  about 1/2 teaspoon of salt and a little pepper and turn the heat to low.
  Drain the pasta, shaking off the excess water.  Add it to the vegetables and toss well.
  Divide among pasta plates, crumble the cheese on top, and add the remaining
  cilantro.  Serve with a wedge of lime.

      8 c  summer squash; sliced
      3 md onions; sliced
      3    green bell peppers; chunked
      3    red bell peppers; chunked
    1/4 c  salt
      2 c  vinegar
      3 c  sugar
      1 ts celery seeds
      1 ts mustard seeds

  Sprinkle the vegetables with 1/4 cup salt and let set for 1 1/2 hours.  Dra
  in well and mix with the rest of the mixture.  Boil 10 minutes.  Put in jars. Makes 5   pints.
 

  1) Mix amaranth with seasonings and allow to sit for 1 hour.
 
  2) Take eggplant and spray with vegetable oil or brush with 2 tablespoons
  of olive oil. Sprinkle with salt and pepper and grill. Allow to cool and
  mix with remaining ingredients.
 
  3) To serve, top amaranth with grilled eggplant.

  Preparation time: 10 minutes Yield: 4 cups
 
  According to recent surveys, salsas are outselling ketchup in many
  supermarkets across the United States.  Common though salsas are becoming,
  you're unlikely to find this one in any store - but if you did, it would
  undoubtedly put ketchup out of the running.  It's a refreshing all-fruit
  version, easy to make and freezable for your year-round pleasure.
 
  * Serve this as you would any chutney or fruit sauce.  You can spread it on
  toast and melt some cheese on top, or even spoon it over yogurt or ice
  cream.  And for a lovely, light brunch, try it next to a serving of Spoon
  Bread.
 
  * Frozen raspberries work as well as fresh ones in this recipe.  Use the
  unsweetened - or barely sweetened - kind that comes in sealed plastic bags.
 
  1) Mince the mango, strawberries, and nectarines, and place them in a
  medium-sized bowl.
 
  2) Add the remaining ingredients and mix well.
 
  3) Transfer to a container with a tight-fitting lid and refrigerate.  Use
  as desired.

  In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and bla
  ck pepper, hot pepper flakes, olive oil, and cream sherry.  Let stand at ro
  om temperature for up to 2 hours, stirring occasionally.
 
  Cook the pasta In a large pot of boiling salted water until tender, but fir
  m to the bite.
 
  Drain the pasta, and transfer to a large serving bowl.  Drain 1/4 cup of th
  e liquid from the tomato mixture, and toss with the pasta to coat.  Add che
  ese, and toss until it begins to melt.  Add the tomato mixture, and toss un
  til mixed.

      2    Zucchini
      1    Eggplant
      1    Red Bell Pepper
      2    Onions
     12    Basil Leaves
      1    Fresh Thyme Leaves; or 1/4 tsp dried
      2    Olive Oil
      2    Garlic Cloves; minced
      1    Shallot; minced
    1/4    Tomato Juice
    1/4    Salt
           Freshly Ground Black Pepper
      1    4 Oz Shredded Mozzarella Cheese
      2    Freshly Grated Parmesan or fetta
      2    Minced Fresh Parsley

  Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick
  casserole dish.
  Remove stem and blossom ends of zucchini and cut crosswise into 1/4 inch
  thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch thick
  slices. Remove core and seeds from bell pepper and cut into 1/4 inch thick
  rings. Peel onions and cut into thin slices. Layer the vegetables in
  prepared casserole dish, alternating with basil and thyme.
  Heat oil in a small pan over medium-low heat. Add the minced garlic and
  shallot and cook, stirring constantly, 1 minute, or until shallot and
  garlic begin to soften. Stir the tomato juice, salt and pepper into the
  pan. Spoon tomato juice mixture over the vegetables in the casserole dish.
 
  Bake the casserole 35-40 minutes, or until the vegetables are
  firm-tender. Combine cheeses with parsley and sprinkle over the casserole.
  Bake 10-15 minutes, or until the cheeses are melted and the vegetables are
  tender.

      1    nectarine
      6 oz light; fat-free peach yogurt, frozen
    1/2 c  Dole Pine-Orange-Guava juice
    1/2 c  lemonade
    1/4 cup honey
 

  Put all ingredients into blender.  Blend until smoothie consistency is reached!

  Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food
  processor and blend until chunky but not pureed.  Pour into a glass
  bowl.  Stir in garlic, cilantro, salt and pepper.  Chill for at least 1
  hour.  Remove soup from refrigerator and stir.  Ladle into 4 soup bowls
  and top each serving with 1 slice garlic toast.  Serve with condiments.

    1/2 c  ginger, fresh; thinly sliced
    1/2 c  cranberries,fresh; rinsed
      1 pn nutmeg
    1/2 c  cranberry juice
      2    mint sprigs

  In a medium sized bowl, pour boiling water over ginger
  and cranberries. Cover and let stand 20 minutes.
  Strain, add nutmeg and cranberry juice and stir. Serve
  warm or chilled over ice cubes. Garnish with mint.