3 ears fresh corn

3 fresh tomatoes

1 c fresh okra

1 tbsp butter

1/4 c chopped green onions — including green part

1 clove garlic — chopped fine

1 tsp salt

1/2 tsp freshly ground black pepper

1 tsp sugar

1 tbsp minced fresh parsley

1.
Prepart the vegetables: cut the corn kernels from the cobs and scrape the corn milk from the cobs.
Stem the tomatoes and cut them into small cubes.
Wash the okra and thinly slice it.
Set the vegetables aside.
2.
In a heavy skillet, melt the butter over medium-high heat.
Add the onions and garlic and saute until wilted, about 5 minutes, stirring occasiionally.
Add the corn, tomatoes, okra, and all remaining ingredients.
Reduce heat to medium and cook, stirring frequently, for 10 minutes.
Reduce heat to low, cover, and cook for 15 minutes more, stirring occasionally.
Serve at once, garnished with additional parsley if desired.

2 c Vegetable stock

2 c Sweet potatoes — cut into

-1/2″ diamond shapes 1 c Onions — chopped

1/2 c Celery — chopped

1/2 c Button mushrooms — quartered

1/2 c Parsnips — cut into 1/2-inch

-diamond shapes 1/2 c Carrots — sliced

1 t Gingerroot, fresh — minced

1/2 c Yellow squash — sliced 1/4″

-thick 1/2 c Zucchini — sliced 1/4″ thick

12 oz Tofu — pressed and cubed

Salt and pepper Szechuan peppercorns 4 Green onions — chopped

In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger.
Bring to a boil.Reduce the heat and simmer for 25 minutes.

Add the zucchini and yellow squash.
Simmer for an additional 5 minutes.
Add the tofu and simmer 5 minutes more.
Season to taste with the pepper, Szechuan peppercorns, and salt.
Garnish with chopped green onions and serve.
Serving size? 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

2 lb Minced pork

1 T Fat

1 ea Onion

1 t Salt

1/4 t Pepper

1/8 t Cloves

1/2 t Cinnamon

1/2 t Nutmeg

3 pt Water

1/2 c Browned flour

Mix the seasonings with the meat in a large bowl, add the onion, browned in the fat.
Work the mixture with the hands to make sure the seasonings are well distributed .Look over your stock of spices and use your imagination.remember that no one spice should predominate.
Shape the meat into 1 1/2 inch balls and flour them lightly.
Drop them into 3 pints of boiling water and cook slowly for 1 1/2 hours.
At the end of this time thicken the stock with 1/2 cup of browned flour.
Browned flour may be added directly to stock without being mixed to a paste if the stock is boiling there will be no lumps.
The stock will jell when cool and your ragout de boulettes will keep for some time.