Recipe: Greens and Herbs Tart
From: Passionate Vegetarian by Crescent Dragonwagon
Makes: 1 9" pie, 6-8 servings

( Seriously vegetarian, although not vegan )

Recipe: Stuffed Squash Blossoms
From: a Celandine original
Serves: 2

( Vegetarian, although not vegan )

Recipe: Vegetable Frittata
From: How to Cook Everything, by Mark Bittman
Serves: 4

( Good for either brunch or dinner )

Recipe: Chili Rellenos
From: A friend
Makes: As much as needed

( Recipe broken out by per-person amounts )

Recipe: Salsa
From: A friend and a little experimentation
Makes: About a quart

( Recipe and some variants )

Recipe: Couscous Salad
From: Quick Cuisine by Anne Clark, with comments by Cel's friend Maggie
Serves: 6-8

( A nice summer salad )

Recipe: Persian-style onion soup
From: Gordon Ramsay's - Healthy Appetite
Serves: 4

( Soups On )

Recipe: Gazpacho
From: The Herb Companion, September 2008
Serves: 6-8

( For when you have fresh garden ripe tomatoes and other summer veggies )

Recipe: Hot and Sour Soup
From: Cressida at allrecipes.com (with a few changes)
Serves: 2-4

( Easy and good way to use some veggie odds and ends )

Recipe: Buckwheat Noodle Salad with Grilled Tofu and Roasted Peppers
From: Vegetarian Cooking for Everyone
Serves: 6

( Vegan! Kind of dark and dull to look at, but the taste is good )