Preparation Time: 1 hour, 15 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 oz multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz can garbanzo beans, rinsed and drained

Preparation Time: 30 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
Salad
8 medium artichokes, prepared and cooked as directed for whole artichokes
3 red bell peppers

Do you love fresh delicious meals but don’t think you have the time to make them? Do you want to expand your vegetarian cooking while saving money? Then Fresh Food Fastis for you. If you haven’t eaten out of this cookbook you are in for a treat.

I first saw this cookbook on the old high school music stand that my friend Tina puts by the stove when she cooks. I must have eaten half a dozen fast, easy and cheap recipes out of it before I finally picked it up. …

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January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

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February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

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March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …