2 cups fresh snow peas, trimmed
1 Tbsp water
2 scallions, thinly sliced (use white and green parts)
4 radishes,trimmed and cut into thin strips
1/4 cup rice vinegar
sweetener equal to 2 teaspoons sugar
1 Tbsp walnut oil (or use canola oil)

Place snow peas in a microwave container with the tablespoon of water. Cover and cook for 1 minute. Drain and chill until cold.

Slice the snow peas diagonally into 1/2 inch diamonds.

Whisk the rice vinegar, sweetener, and oil in the bottom of a medium serving bowl until well blended. Add the snow peas, scallions, and radishes and toss well before serving.

Serves 4

1 teaspoon salt
1 pound green beans, trimmed
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons minced, peeled fresh ginger or 3/4 teaspoon ground ginger
1 1/2 teaspoons sesame seeds, toasted

Directions
1. In 4-quart saucepan, combine 7 cups water and salt; heat to boiling over high heat. Add green beans; heat to boiling. Cover and cook until just tender-crisp, 6 to 8 minutes. Drain; return green beans to saucepan.

2. Add soy sauce, sesame oil, and ginger to green beans in saucepan. Cook over low heat, stirring occasionally, until flavors have blended, about 3 minutes. Transfer to serving bowl and sprinkle with sesame seeds.

4 side servings

1 large eggplant, peeled and cut into 3/4-inch cubes
2 small zucchini, sliced 1/4 inch thick
6 ripe plum tomatoes, cored and quartered lengthwise
1 large ripe tomato, coarsely chopped
1 large green bell pepper, seeded and cut into strips
1 large onion, quartered and thickly sliced
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon balsamic vinegar
Salt and pepper
2 or 3 tablespoons chopped fresh basil

Recipe Directions
Preheat oven to 400 degrees. Lightly oil your largest shallow roasting pan. Prepare all vegetables and place in the pan, drizzle with the olive oil and vinegar. Season with salt and pepper, to taste. Toss to coat everything with oil and mix in the basil. Cook for 50 to 60 minutes, stirring two or three times during the last half of cooking. When done, the vegetables will be tender, some will be crisply cooked and there will be very little juice in the bottom of the pan. Serve hot.

Serves 6.

Note: The ratatouille can be served as a side dish, on top of whole grain pasta or rice in Phase 2 or over an omelet

1 eggplant – quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into strips
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1/2 red onion, sliced

1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste

Recipe Directions
1. Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2. Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven
3. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.
4. Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
5. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.

Serve as a side dish salad or as a meal.

1 cup nonfat chicken broth
1 1/2 lb broccoli rabe, hollow stems trimmed
1 red bell pepper, cut into thin strips
1/2 to 3/4 teaspoon dried hot red pepper flakes
3 garlic cloves, smashed

Combine all ingredients with salt and pepper to taste in a large saucepan and simmer, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.

1 Tbsp olive oil
1 1/2 onions, chopped
6 to 8 garlic cloves, peeled and minced
1 can (12 or 14 oz) chopped tomatoes, drained
2 cans (14 oz each) cannelloni beans, drained and rinsed
2 cups nonfat chicken broth or use vegetable broth
1 handful fresh basil leaves (about 10 leaves)
juice from one lemon
salt and freshly ground pepper to taste

Heat oil in a large, heavy soup pot. Saute onion and garlic over medium low heat until softened, about 10 minutes. Add tomatoes and simmer for 10 minutes. Stir in the beans and broth. Season with salt and pepper. Simmer 5 to 10 minutes more.

Just before serving, stir in the basil and lemon juice and add additional salt and pepper if necessary.

Serves 4.

Also fantastic reheated after flavors have had a chance to blend

8 oz fresh or frozen green beans, cut in half
1 Tbsp vegetable oil
4 portobello mushrooms, gilled and cut into 1/4″ slices
2 cloves garlic, finely minced
2 tsp minced ginger root
2 Tbsp chopped scallions
2 Tbsp tamari soy sauce
1 Tbsp mirin
1/2 tsp red pepper flakes
1 Tbsp toasted sesame oil

Steam green beans until tender. Quickly rinse in gold water to stop cooking. Drain and pat dry.

Heat the vegetable oil in a large nonstick skillet over medium high heat. Saute mushrooms, ginger, garlic, and scallion until mushrooms are soft. Add remaining ingredients, including green beans, and stir fry until hot. Add sesame oil and toss well.

Serves 4 as a side dish

1 tbsp vegetable oil
1 red onion , sliced
2 garlic cloves , chopped
1/2 finger length piece fresh root ginger , shredded
2 mild red chillies , thinly sliced
1/2 tsp turmeric
3/4 tsp garam masala spice
1 tsp ground cumin
4 tomatoes , chopped
2 tsp tomato puree
1 can (about 14 oz) chickpeas , rinsed and drained
8 oz baby spinach leaves

Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.

Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.

Add the chickpeas to the pan with about 10oz water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with whole grain rice if desired.

3 tablespoons vegetable oil
6 cloves garlic, minced (or to taste)
1 onion, halved and sliced thin
4 cups shredded zucchini, length-wise into long spaghetti-like strips
1/2 cup nonfat milk
4 ounces nonfat cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
fresh nutmeg, to taste
grated Parmesan cheese (optional)

1- Heat the oil in a skillet over medium heat. Stir in garlic & onion, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
2- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt, pepper, nutmeg, to taste, and sprinkle with Parmesan cheese.

Serves 4

4 cups peeled turnip matchsticks (2 x ¼ “ )
2 cups quartered and thinly sliced onions
5 Tbsp olive oil
1 Tbsp minced fresh oregano (1½ to 2 tsp dried)
¼ tsp salt
â…› tsp grd. black pepper
4 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
8 cups rinsed, stemmed and sliced greens ( Swiss chard, collards, kale, turnip, or mustard greens)

Preheat the oven to 350º. Oil a baking sheet. (or use nonstick foil)

Place the turnips and onions in a bowl and toss them with 4 Tbsp of the olive oil and oregano. Spread evenly on the baking sheet and sprinkle with the salt and pepper.

Bake for 20 to 30 minutes, or until the ends of the turnip matchsticks are golden brown and crisp. Remove them from the oven and set aside.

In a nonreactive pan, cook the garlic in the remaining 1 Tbsp. of olive oil just until soft. Add the crushed red pepper, if using, and the greens. Cook, stirring often, for about 15 minutes until the greens are tender. Remove from the heat. Serve the greens in a large serving bowl or on a plate, topped with the toasted turnips and onions.