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EGGPLANT STIR-FRY

INGREDIENTS for buddha bowl

• Eggplant, cubed
• Garlic cloves, minced
• Green cabbage, thinly sliced
• Bulb onions, thinly sliced
• Soy sauce or tamari
• Sesame oil
• Rice vinegar
• Sesame seeds for garnish

DIRECTIONS

1. Heat a tablespoon of sesame oil in a large pan or wok over medium heat.
2. Add minced garlic and stir-fry for a minute until fragrant.
3. Add cubed eggplant, sliced green cabbage, and bulb onions to the pan and stir-fry for about 5-7 minutes until the vegetables are cooked but still slightly crisp.
4. In a small bowl, whisk together soy sauce and rice vinegar.
5. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
6. Garnish with sesame seeds and serve over cooked rice or noodles.

LETTUCE WRAPS WITH GRILLED VEGETABLES

INGREDIENTS

• Lettuce mix (such as romaine or butter lettuce)
• Garlic cloves, minced
• Yellow squash, thinly sliced
• Zucchini, thinly sliced
• Cucumbers, julienned
• Bulb onions, thinly sliced
• Olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil or cilantro) for garnish
• Sauce of choice (such as peanut sauce or soy sauce)

DIRECTIONS

1. Preheat your grill or grill pan.
2. In a bowl, toss the sliced yellow squash, zucchini, cucumbers, and bulb onions with minced garlic, olive oil, salt, and pepper.
3. Grill the vegetables until they are lightly charred and tender.
4. Take a lettuce leaf, spoon some grilled vegetables onto it, and drizzle with your favorite sauce.
5. Garnish with fresh herbs and serve as a wrap.

GARLIC ROASTED ZUCCHINI AND YELLOW SQUASH

INGREDIENTS

• Zucchini, sliced into rounds
• Yellow squash, sliced into rounds
• Garlic cloves, minced
• Olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

DIRECTIONS

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the zucchini and yellow squash rounds with minced garlic, olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the oven for about 15-20 minutes, or until the squash is tender and slightly browned.
5. Sprinkle with fresh parsley (if using) and serve as a flavorful side dish.

CUCUMBER AND LETTUCE SALAD

INGREDIENTS

• Lettuce mix (such as mesclun or spring mix)
• Cucumbers, thinly sliced
• Bulb onions, thinly sliced
• Fresh dill, chopped
• Lemon juice
• Olive oil
• Salt and pepper to taste

DIRECTIONS

1. In a large salad bowl, combine the lettuce mix, sliced cucumbers, and bulb onions.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle fresh dill on top and serve as a refreshing side dish.