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2 tablespoons butter

2/3 cup uncooked barley or farro

3 tablespoons minced onion

1/4 cup celery, chopped finely

2 cups any type broth

2 tablespoons parsley

Salt & Pepper to taste

In an ungreased 5 cup casserole, mix all ingredients. Cover and bake at 325* until done, about 1 hour. serves 4

3 tablespoons butter

1 teaspoon sesame oil

1 medium onion, chopped

4 cups thinly sliced carrots

2 tablespoons whole sesame seed

1/2 teaspoon ground ginger

Salt & Pepper to taste

Saute onions in butter over medium heat until soft. Add carrots and sesame oil. Sprinkle sesame seed, ginger, seasonings over all. Stir occasionally, cooking approximately 5-10 minutes until done. serves 4

3 cups eggplant, chopped

1/2 cup green pepper, chopped

1 onion, chopped

2 cloves garlic, chopped

1/2 cup olive oil

1 cup tomato paste

1 tablespoon worcestershire sauce

4 ounces mushrooms, sliced

1/4 cup water

1/2 cup stuffed green olives

1/2 teaspoon sugar

3 teaspoons oregano

Salt & Pepper to taste

Combine first 4 ingredients with oil and cook 10 minutes. Add remaining

ingredients and simmer 20 to 30 minutes, or until vegetables are tender. Serves 8 as a side dish or over pasta.

3 cups sliced zucchini

1 onion, chopped

2 tablespoons butter

1/4 cup white wine (or 1/4 cup apple juice)

1/4 cup sunflower seeds or slivered almonds

Saute onion gently in butter for about 2 minutes. Add zucchini and stir gently for 5 minutes over low heat. Do not over cook or let get mushy. Add wine and simmer about 1 minute. Add sunflower seeds or slivered almonds and serve. serves 2-3

6 medium zucchini, cut into thin slices

1 cup water

8 slices bacon, diced

1 large onion, chopped

1 large clove garlic, minced

4 slices white bread, diced

2 cups shredded Cheddar cheese

Salt & Pepper to taste

4 teaspoons Italian seasoning

1 – 15 ounce can crushed tomatoes

1/2 cup grated Parmesan cheese

Steam or boil zucchini until tender, about 5 – 8 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan, and toss until well coated.  Spoon zucchini into a 13×9 baking dish. Sprinkle with Parmesan cheese. Bake at 350* for 20 minutes or until bubbly. serves 8

1/3 cup sliced almonds

1 pkg frozen cut italian green beans

4 tablespoons Lavender Dill Butter – – (2 Tbsp fresh dill, finely chopped — 1 Tbsp organic culinary lavender buds, finely chopped — 2 sticks butter, softened — 2 garlic cloves, minced — Mix all ingredients into softened butter & store in glass container in refrigerator until needed).

Salt & Pepper to taste

Place the sliced almonds in a large skillet, and toast them over medium-low heat, tossing frequently, until golden brown. Remove the almonds from the skillet, and set aside. Steam the green beans until desired tenderness, drain them and put into serving bowl. Stir the Lavender Dill Butter into the beans and coat well.  Sprinkle with the almonds, and serve hot. serves 3-4

2 pounds fresh green beans

8 slices bacon

1 medium onion, thinly sliced

1 tablespoon flour

1/2 cup beef broth or vegetable broth

Steam beans until desired tenderness. In a pan fry bacon until crisp and remove from pan. Cook onion in bacon fat until dark brown. Add flour to onion. Stir in broth and simmer until smooth. Pour over hot drained beans and toss. Crumble bacon over top. serves 5-6