Using fresh spring veggies, this one is a treat we like to enjoy just about weekly!

4 yellow squash - cubed (substitute zucchini or eggplant if no squash)
1 large baking potato - cubed (substitute red potatoes if desired)
1 large red onion - sliced thinly (substitute yellow or white onion if desired)
1/2 to 3/4 head of cabbage
olive oil
3 Tablespoons butter
coarsely ground salt
fresh ground pepper

Prepare vegetables. In a large saute pan, place butter and cover the bottom of the pan with olive oil. Heat pan. Add squash, potatoes and salt to taste. Cover and cook over medium to medium high heat until potatoes start to get tender and slightly brown. Add onion and cabbage. Cover and continue to cook until onions are tender and cabbage is wilted. Add olive oil as needed to keep veggies from sticking to pan. Remove lid and brown slightly as needed. Before plating, add fresh ground pepper and a little more salt if desired.

Delicious as is or with your favorite vinagrette dressing.

Serves 6 to 8

Since I harvested some fresh rosemary from our herb garden today, it made me think of the rosemary potatoes that my family just loves for me to make. This is not an exact recipe, alter it to suit the tastes of your family!

Red Potatoes or 'New' Potatoes, thinly sliced or cubed
Olive oil
Coarsely ground Sea Salt
Fresh ground pepper
Fresh Rosemary

Note there are no quantities. Make as much or as little as you want to meet your requirements. I like to make the potato slices very thin, like chips, since I tend to like crunchy and crispy potatoes. You could also cube your potatoes, but they would have to cook longer.

Arrange potato slices on a lightly greased baking sheet. I put some olive oil in one of my pump sprayers and lightly mist the potatoes. Then sprinkle with sea salt, fresh ground pepper and the leaves of freshly harvested rosemary to taste.

I bake these in my convection oven on about 375 to 400 degrees until they are crispy. Yum!

We don't have this often, but it is one of my husband's favorite Indian dishes.

1 cup basmati or white or brown rice, uncooked
1/4 cup ghee or butter
3 cups water
1 Tablespoon sunflower oil or olive oil or coconut oil or a mixture
1/2 teaspoon mustard seeds
1 teaspoon tumeric
1 cup green peas
1/2 cup green bell pepper, chopped (optional)
1/8 cup cashews, chopped and/or 1/8 cup pumpkin seeds and/or 1/8 cup sunflower seeds
1/4 cup raisins or craisins
1/2 teaspoon sea salt
1-1/2 teaspoons curry powder, mild



In a medium-sized saucepan heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water.


Cook rice until soft: 15-20 minutes for basmati, 35-45 minutes for brown rice.

In a medium-sized skillet heat oil and add mustard seeds.


When they pop, add tumeric and vegetables. If you've never cooked with tumeric before, be aware that it will stain wood, rubber and cloth a bright yellow. Cook for 3 to 4 minutes.


Add nuts and/or seeds and raisins and mix well.


Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder.


Mix well. Serve.


This goes well with yogurt and a side dish of eggplant.

Serves 5 to 6

Recipe Adapted From: The Ayurvedic Cookbook