Vegetarian Dishes

Ingredients

• 1 C. plain Greek yogurt

• 3 Tbsp. olive oil

• 1 beaten egg

• 1/2 C. bread crumbs

• 1 medium sized carrot, grated

• 2 finely chopped green onions

• 1 teaspoon garlic salt

• 5 mushrooms, chopped

• 3/4 cup thawed edamame soy beans

• 1/2 yellow or orange bell pepper, chopped

• Salt and pepper to taste

• 1 Tsp. paprika

• 6 onion rolls, toasted cheese rolls or your choice

Directions:

1. Heat the olive oil in a skillet over medium heat and add the mushrooms, bell pepper and soybeans. Let these cook for about three minutes. Stir in the garlic salt and paprika, followed by the carrot, Greek yogurt, green onions and egg. Lower the stove to medium low and let these cook for 20-30 minutes. Season with the salt and pepper before removing from the burner. Mix in the bread crumbs and allow the mixture to cool before shaping it into six veggie patties. Refrigerate for one hour before serving on toasted rolls with condiments and other veggies of your choice.

2. Time needed for this dish: 15 minutes preparation + 30 minutes cooking

Ingredients:

• 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)

• 2 tablespoons olive oil

• Kosher salt

• 4 round, pocketless whole-grain pita

• 1/3 cup prepared hummus

• 1/4 cup crumbled goat cheese

• 2 cups baby arugula

• 1/4 cup chopped almonds

• 1 lemon, quartered, for serving

Ingredients:

• 1 Ib of Okra

• 1 cup onoins sliced thin

• 1/2 cup of tomato diced up

• 1 fresh Zucchini (http://www.target.com/p/fresh-zucchini/-/A-13728503)

• Red Pepper (optional)

• 1 tsp. lemon juice

• 1/2 tbsp. butter

• salt to taste

• Oil for frying

Ingredients

• 2 russet potatoes

• 1 cup cooked broccoli (roasted or steamed is fine)

• 6 large tuscan kale leaves

• 1/2 cup milk

• 2–3 tablespoons cheddar cheese, grated

• Salt and pepper, to taste