Okay, here's a good veggie recipe:

2 yellow summer squash, sliced
6 quartered boiling potatoes (red or white rose)
fresh green beans, cut
baby carrots, small package or to taste, leave them whole
Herbs du Provence spice mix (couple of pinches) - this is the important
ingredient!
butter (about 2 tablespoons, or more, to taste)

Bring water to boil on top of stove in Dutch oven.  Add potatoes and baby
carrots and reduce heat to low boil for about 30 minutes (check this because
I live at a high altitude (5200 feet) may cook faster at lower altitudes).
Add sliced summer squash to pot then cook 20 more minutes; when the timer
goes off after this, add cut green beans and cook for 10 minutes.  Total
cooking time: approximately 1 hour.  Serves 4.

Enjoy!
Christine

tee hee!

Panch-phora stir-fried, Indian-style veggies

*adapted from a Madhur Joffrey recipe
**spelling errors an unexpected bonus (I don't have my head on tight
today)

Slice 3-4 cups of your favourite mixed veggies (I like to use a
selection that may include green beans, zuccini/courgette,
capsicum/bell pepper, onion, carrots, celery, cauliflower, cabbage,
mushrooms, and whatever-we-have-living-in-the-bottom-of-the-fridge).
I have found that eggplant/aubergine doesn't work very well for this
dish because it becomes too soft when cooked and falls to pieces.

Vegetables need to be sliced so that they are all roughly the same
size so that they cook evenly.  A mix of colourful veggies is very
attractive in the finished dish.

Crush (or finely dice) a clove or two of garlic (according to taste)
Grate or finely dice a thumb-nail sized piece of fresh ginger (also
according to taste)

Stir-fry ginger and garlic until slightly softened, toss in veggies
and a tablespoon or so of panch phora mixture (see below) (again,
according to taste).  Allow to stir-fry for a few minutes or until
almost cooked, add a teaspoon of salt and, if you want to, some dried
chilli flakes, continue until veggies are cooked.  Serve over rice.
This makes a fabulous meal with rice and dahl.

***Components of Panch Phora
Panch phora is a Bengal classic mixture of five spices; cumin, black
cumin, mustard, fenugreek and fennel seeds. It is rarely ground,
though should either be toasted or fried in oil before using in
vegetable dishes and chutneys.

2 tablespoons brown or black mustard seeds
2 tablespoons cumin seeds
2 tablespoons nigella (kalonji) seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
Combine in a glass jar. Shake before use to ensure seeds are evenly
mixed as the heavier seeds tend to gravitate to the bottom. This will
keep for ages in a dark cupboard in a dry container.

Tish

Actually, this has happened before and the real Alan Erskine is a nice
person -- unfortunately, someone is trying to cause trouble for him.
Christine