* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Burmese Veggies with Hot Peppers
 Categories: Vegetarian, Main dish
      Yield: 2 Servings
 
      3 tb Sunflower oil or vegetable
           -broth
  1 1/2 c  Bell peppers, red; sliced
    1/2 c  Bell peppers, green; sliced
  1 1/2 c  Snow peas
  1 1/2 c  Bok choy; sliced
      2 tb Leeks, baby; sliced
      1 c  Carrots; thinly sliced
      1    Garlic clove; sliced
    1/8 ts Chilies, red, fresh; chopped
      4 ts Tamari
 
   In a large saucepan or wok, heat the oil over high heat until hot
  but not smoking. Toss in the vegetables and seasonings and stir-fry
  for 1 to 2 minutes, stirring 3 to 4 times; the vegetables should be
  crunchy. Remove from the heat and serve with brown rice or Oriental
  Amaranth with Purple Cabbage.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Can of Veggie Salad
 Categories: Salads, Vegetables, Vegetarian
      Yield: 1 Batch
 
MMMMM---------------------------SALAD--------------------------------
      1 cn (15 1/2 oz.) tiny whole
           -- Blue Lake stringless
           -- green beans
      1 cn (15 oz.) Belgian baby
           -- carrots, extra tiny
      1 cn (15 oz.)tiny whole beets
      6    Green onions, diced (white
           -- and green both)
      1    Cucumber, peeled and diced
MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Lemon juice
    1/2 c  Tarragon vinegar
    3/4 c  Olive oil
           Grated peel of one lemon
      2    Cloves garlic, minced
           Salt to taste
           Freshly ground coarse pepper
           -- to taste
 
  Dump canned vegetablaes into a colander; drain well.
  
  Make dressing, reserving half for future use. Add remaining half to
  vegetables and toss well. Chill and serve on Bibb lettuce. Garnish
  with a sprig of parsley and sprinkle with some whole wheat croutons.
  Serve with reserved dressing alongside in a cruet.
  
 
MMMMM
... Sincerely yours Gigi
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