1) Preheat oven.

2) In an ovenproof saucepan, sdd a splash of olive oil to a pan and saute onions carrots, celery, and garlic with the herbs until softened.

3) Toss the beef in a little flour to coat. Add the meat to the pan and stir together, allowing the meat to brown a little.

4) Add tomatoes, and a pinch of salt and pepper. Add enough soup stock to come up to the top of your beef cubes.

5) Gently bring to a boil. Cover with tinfoil tightly and a lid. Put in over for approximately 3 hours until meat is tender and easily pulls apart.

6) If the juices aren't thick enough to your liking, you can whisk in a little tapioca starch at the end (off the heat).

1) Mix the flour, baking powder and salt in one bowl.

2) Grate the zucchini. Place the grated zucchini in a clean tea towel, close up the sides so you have a pouch, and gently wring the excess liquid out of them.

3) Mix together the zucchini, onions and the beaten egg. Add the flour slowly, stirring it in. You want to get a thick consistency - not watery, not too dry or overpowered by flour. Almost like a wet muffin mixture or moist, cooked oatmeal.

4) Heat your frying pan. Add a small amount of oil (I like using sunflower oil for this).

5) Each patty should be less than a tablespoon (too thick and the inside stays mushy). Drop your patty mix into the pan (about 4 at a time). Fry on each side, approximately 3 minutes each or until golden brown.

1) With sharp veggie peeler, make long noodles by starting at the top of the zucchini and "peeling" ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first (use this, too!).

2) Keep making ribbons until the centre portion becomes too thin to peel.

3) Gently wrap the zucchini in a clean cloth and softly squeeze the excess water from them (careful not to tear the noodles)

4) Heat a medium sauce pan. Add oil and saute garlic and noodles for about 2 to 3 minutes.

5) Coat with your favorite pasta sauce or eat as is.

1) Slice zucchini in half. Dig out the innards and set aside. Now you have "boats" in which to fill them. You are only limited by your imagination.

2) Cook spinach and garlic.

3) Salt zucchinis, then fill up your zucchini boats with rice mixture.

4) Pour spaghetti sauce on rice (enough to cover).

5) Top with spinach.

6) Bake for 25 minutes or so at 375 degrees

1) Combine all ingredients in a bowl (except for the chicken).

2) Add chicken, coating well and marinate at least two hours.

3) Grill or broil chicken on med-high heat.

1) Steam cabbage until whole leaves can be removed (I sometimes do this in stages, peeling off the outside ones as they become soft to allow the inside ones to be steamed). Steam veggies until nearly tender.

2) Mix cooked rice, veggies and seasonings together. Depending on your leaf size, place 1/4 to 1/2 cup of the mixture in cabbage leaf and roll up into a bundle, closing the ends in as you roll.

3) Place your cabbage rolls into a baking dish with the tomato sauce and water.

4) Cover and bake at 350 degrees for 45 minutes. Uncover during the last 5 minutes or so.

*Note: If you happen to have a Vietnamese or some type of Asian grocery in your area, have a look around for rice noodles.

*I suggest you prepare all veggies ahead of time, and then add them in the order they are listed below

1) Wash and peel the onion and garlic. Slice the onion and cut into half rings, and place in the wok (or large frying pan if you don't have one).

2) Crush the garlic and add to the wok. Wash and peel the carrots; then using the vegetable peeler, make long thin carrot strips and add to the wok.

3) Wash and clean the zucchini, broccoli and pepper. Cut the zucchini and broccoli into bite-sized pieces, and cut the pepper into strips. Add to the wok. Add the ginger and hot pepper.

4) When veggies have reached the desired texture (some people like their veggies crunchy while others like them cooked more), add in cooked pasta. Remove from heat and toss.

1) Preheat oven to 450 F.

2) Make sure shrimp are defrosted. Some people like to keep the shell on, but I find it easier to take them off before I cook them.

3) Drizzle oil over shrimp (just enough to coat). Add garlic and a smidge of salt (really you don't even need salt, but I like to put just a tiny bit). Toss and spread the shrimp out so you have an even layer.

4) Put it in the oven for 4 minutes.

5) Flip shrimp over. Cook for another 2-3 minutes. Make sure you don't cook them too long. They should be a light pink. If they start curling up tight, you've cooked them too long. Remember that the shrimp will continue to cook from the heat of the glass dish even after you take it out of the oven.

6) Remove from oven. Toss in fresh basil or parsley.

1) Preheat oven to 400 F.

2) Put veggies into the baking dishes. Drizzle oil on top (just enough to coat). Add a bit of salt, some fresh thyme, and whatever other spices you like. Spread the veggies out in an even layer. Try not to overcrowd.

3) Place the dishes in the oven and cook for 10 minutes. While you are waiting, you can peel some garlic. I like to keep the cloves whole and chop them up after they have been cooked to prevent burning.

4) Take the veggies out and toss them. Make sure they aren't over cooked. You may want to toss the garlic in with faster cooking veggies at this point (the zucchinni). Put back in for another 10 minutes. Check them.

5) Everyone's oven is different. I find mine is super hot. In your over, the carrot dish may take 30 minutes. Mine is ready in 20 mins usually.

1) Season chicken with salt and brown in large sauce pan. Set aside.

2) Saute onions, garlic, carrots, and celery in the same pan for about 5 minutes or until they become tender.

3) Stir in spices and herbs. Stir fry for 1 minute, then add in broth and tomatoes.

4) Add chicken back in. Reduce heat to low and simmer for 10 minutes.

5) Add chickpeas and zucchini to pan. Bring to a simmer. Cover and cook for 15 minutes. Stir in lemon. Serve.