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Lentil Soup:

2 cups lentils
1/2 onion chopped
1 carrot sliced
1 stalk celery sliced
3 cloves garlic minced
1 turnip cubed
1 parsnip cubed
salt & pepper to taste
1/4 cup dried parsley
1 tsp basil    1 tsp oregano    

Cook vegtables in 2 tbs oil (canola or olive) until onions are translucent.  
Add the lentils and 3 cups water.  Bring to a boil.  Add seasonings.

Mixed Bean Soup

3 cups assorted mixed beans
2 carrotts diced
2 stalks celery diced
1 onion diced
1 turnip diced
2 tbs olive oil
1 can tomato paste
1 bay leaf
bouquet garni
salt & pepper to taste

Saute vegtables in olive oil until tender.  Add beans.  Add 5 cups water.  Bring to boil.
Add seasonings and tomato paste.  Reduce heat to simmer.  Simmer 2 hours.  


Mixed Salad with Vinaigrette Dressing

5 cups mixed greens
1 carrott grated
1/2 cup purple cabbage shredded
sprouts (alfalfa, radish, daikon, clover, etc).  Add to taste

Mix Together.

garbanzos, kamut, wheat berries, peas, etc  Sprinkle on top.

Top with  sliced tomatos and cucumbers.

1/4 cup olive oil
1/8 cup white or red wine or balsalmic vinegar

1 clove garlic crushed or 1/2 tsp granulated garlic
bouquet garni to taste

Mix in bowl

2 teaspoons dijon mustard.  Whip in to mixture.  Add salt & pepper to taste