Fresh Vegetable Soup

In a large pot, add 1 T olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, a few sliced potatoes (peeled) and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.

Grated Carrot and Apple Salad

2 carrots, peeled and shredded
1 apple, peeled and shredded
1 t extra virgin olive oil

Mix carrots and apple. Add oil and toss.

Broccoli and Carrot Meatloaf

3 lbs. ground beef, or ground turkey or a mixture of the two
1 egg
1/2 c rice milk
1 onion, chopped
2 T steak sauce
1 lb. baby carrots, chopped or shredded
1/2 lb. fresh broccoli crowns, chopped
1/2 c seasoned bread crumbs

Place all your ingredients in a bowl. Stir or knead until everything is incorporated well. Put in a loaf pan. Bake at 350 degrees F 50-60 minutes.

Coleslaw

This is a nice dish to take somewhere (picnic, pot luck supper) since it keeps well. It is good in summer, but also in winter because cabbage and carrots are apt to be among the few cheap fresh vegetables then.

In a food processor, shred cabbage and carrots. Mix.

Add a drained can of crushed pineapple in its own juice,reserving the juice.

You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.

Dressing for cole slaw:

* 1 part extra virgin olive oil
* 1 part lemon juice
* a little of the pineapple juice

Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.

Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.