Here’s a repost from Glue&Glitter.com with some more details:

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Thanks to an awesome trip to the farmers market, our fridge is full of local and organic produce! It begged to be turned into pasta sauce.

1/2 package pasta
1/4 c olive oil
1 summer squash, cut into matchsticks
1 c green beans, halved
2-4 cloves garlic, minced
1 t Italian seasoning
1/2 t white pepper
soy sauce, to taste
1/4 c water, if necessary

Set your water to boil while you prep your veggies. Then, dump in the pasta and cook according to the package directions. While that boils…

Heat the olive oil over medium and add the squash, green beans and garlic. Sprinkle on the seasoning and pepper, tossing to coat. Cook for 3-4 minutes, then add the soy sauce, tossing again. If the pan is looking a little dry at this point, add some of the water. Let veggies simmer for about 5 minutes more. By now, your pata should be all ready!

Dole out bowls of pasta and top with the veggies. Serve!

Put the broth and potatoes into a soup pot or dutch oven and bring to a boil, uncovered. Cook for 15-20 minutes, until the potatoes are tender when you stab them with a fork.

Add the cabbage and spices, stirring to combine everything well. Reduce the heat to low and simmer for another 10 minutes.

Serve!

My garden yielded its very first harvest: 2 big cucumbers! If you read my other blog, you know the story of the mustard greens that were covered in fuzz and tasted terrible. It turns out that the problem was not that the mustard greens were bad, but that they were not mustard green so much as cucumber plants! When I went to untangle the vines, I discovered 2 little guys hiding under everything. There are more on the way!
To make the salad:

1. Pick one organic cucumber from your veryown garden.
2. Put on the hippiest music you own (I suggest American Beauty).
3. Dice the cucumber and 2 T organic vidalia onion
4. Drain one can organic great northern beans.
5. Toss everything with Annnie’s Organic Papaya Poppyseed dressing and 1 T organic shoyu.

sauce
1 poblano pepper, seeds removed (if you like things spicier, leave in some or all of the seeds)
1c veggie broth (or weak beer, if you prefer)
2t each: cumin, coriander, curry powder, garam masala, garlic powder

toppings (optional)
dried fruit of your choice
nuts or seeds of your choice
unsweetened, dried coconut

Preheat the oven to 450.

Combine all of the veggies from the first group in a 9X13″ baking pan.

Whizz the pepper in your food processor or blender and add the broth and spices. Mix everything really well, and pour it over the veggie mixture. Stir everything right up, and put the pan in the oven for 50 minutes, stirring every 15 or 20 minutes, to make sure nothing dries out or burns.

Sprinkle on your favorite toppings, and eat! This is nice over cous cous, rice or all on its own!

2 cloves garlic, minced
1 can chickpeas, drained
1t dried garam masala
2T tahini
1t chili garlic sauce (or other hot sauce of your choice)
2T water

salt and pepper, to taste

In a medium frying pan, heat the oil over medium-high and cook the squash andn onion. When the squash softened, toss in everything else and stir well. Heat for a few minutes more, and serve over grain of your choice!

2T veggie oil
1/2 of a large onion, diced
4 cloves garlic, minced
1/4c white wine
1 block extra firm tofu, cubed
2 tomatoes, diced
2 cans pinto beans, drained
1T chili powder
hot sauce, to taste

cheez, optional

Cook the rice on the stove or in your rice cooker.

When the rice has about 10 minutes to go, heat the oil on medium and fry the onion, garlic and tofu for a few minutes, until the onion is translucent. Then, dump in everything else but the rice and cheez!

Reduce the heat to medium low, and simmer until everything is heated through and the tomatoes start to get liquidy. While this cooks down, you have enough time to fix yourself a margarita. I’m just sayin.

Mix in the rice, and top with the cheez, if you like.

Preheat the oven to 350.
Mix all of the wet ingredients. In a separate bowl, mix the dry.
Make a well in the centre of the dry ingredients and add the wet to them! Mix it really well. I suggest using your hands.
Shape the cookies and place onto ungreased cookie sheets. If you’re feeling particularly lazy, line the cookie sheets with foil!
Bake for 10-12 minutes (depending on the cookie size), and let them cook before gently moving them over to a plate.
Serve! (If you used foil, toss it into the recycle bin!)

2 glasses of red wine

8-10 plum tomatoes, cut into chunks
1 can canneilini beans, drained

1 box whole wheat rotini (or whatever pasta you like, really)

those pine nuts that you weren’t craving until Bonnie mentioned pine nuts (toasted walnuts would be fine, too! or toasted, slivered almonds!)

Heat the oil over meduim and add the onion, red pepper, garlic and spices. Sautee for a few minutes, stirring, until the onion whites and peppers start to soften, then dump in 1 glass of red wine. The other glass is for you! Have some!

Start getting that pasta ready! Set up the water to boil.

Dump the tomatoes and beans into the pot and lower the heat. Cover, but check on things to see if they need stirring. If they do, you’ll know!

Your water for the noodles should be boiling. Dump those in and check the package to see how long they need to cook. When the noodles are done, your sauce should be all ready! Toss everything together, top with those pine nuts and eat!

Dump everything into your crock pot and fill it up with enough water to cover everything. Cook on low until the lentils are soft….about 6 hours, though you could be lazy like me and set it to cook over night.

I can’t wait to have this tomorrow for lunch! Theres some leftover brown rice in the fridge that I’m going to mix right in!