Preparation Time: 1 hour
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
1-1/4 cups dry black-eyed peas
1 cup green bell pepper, diced
1/2 cup green onion, finely chopped

Preparation Time: 9 hours, 15 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
Salad
1-1/2 cup water
1 medium onion, cut in half
1/2 tsp salt

If you live in squash country you know when to start locking your car doors every summer. You pop out to go get the dry cleaning and hit the bank then you come back to your car to find a paper bag full of zucchini sitting there. And you don’t know which well meaning gardener left them for you.
I found the recipe below at squashrecipes.net while looking for new ways to eat zucchini.

Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli)
1/2 cup diced celery
1/2 cup chopped onion

Preparation Time: 1 hour, 30 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
3 pounds chicken drumsticks and thighs, skin removed
3 cups canned reduced-sodium chicken broth
6 dried guajillo chilies, seeded