Blend root vegetables with fruit in this vegetarian soup; add a dab of hot pepper jelly to bring on the intrigue. Whenever half a cantaloupe is begging for a new life, cook up this beauty. Remember durable squash, carrots and apples stay well in the refrigerator hydrator drawer for a month, ready when your melon needs a soup transformation.

These two very quick chicken dishes of Asian persuasion can be made sweet or spicy. Cooking the mango helps with digestion and enhances the slightly sweet-sour taste. Both chicken dishes use a combo of flavors: onions, ginger, almonds, chili pepper, soy and garlic surrounding stir-fried chicken and veggies. Served over rice it is much better and faster than takeout and has no MSG to cause worry!

Broccoli and mild cheese go well together. Here’s a perfect way to reuse last nights wilted stalks, or choose fresh or frozen broccoli for this 10 minute homerun. HINT: Smash the florets to just barely recognizable when introducing broccoli soup to the squeamish.

“Love at first taste” is a blending of sautéed green peppers, onions and sweet paprika with cubes of beef. Just like other lovely things in life, a little fat is delicious! For the best taste, use chuck beef with its higher fat and collagen content, producing a more succulent stew than lean sirloin would.

Commence your love affair simply with earthy organic carrots. Sliced as coins, carrots are intoxicating in their wholesome unadorned beauty! They’re perfect with two minutes of steam, a dash of curry, brown sugar and a dab of butter. If you prefer a first date with an exotic twist, shave red and yellow carrots very thinly with a grater or food processor, then steam in your PC. Serve heaped up on a platter, garnished with tiny snips of curly parsley.