Colored Squash

There are many small squash of brilliant color and pattern that can be attractively presented and filled. To prepare, wash and cut in half, then puncture with fork to let the steam out while cooking in the microwave for 3 to 5 minutes or until just soft. After spooning out the seeds and fibers, the squash can be filled with mixtures of rice and herbs, assorted chopped vegetables and nuts, or chopped meats and potatoes.

Corn Wheels

Kids love these. Place half ears of corn in boiling water for 5 minutes. Drain. When cool enough to handle, cut each half into about 4 or 5 pieces. Spray frying pan very lightly with oil and brown corn wheels. Serve plain or with your choice of chili powder, paprika, butter, oil and vinegar, salt and pepper, bbq sauce, etc.

Rocks on Rice

4 or 5 fingerling potatoes of different colors
2 shallots
3/4 c cooked brown rice

Carve potatoes and shallots into small round "rocks" leaving colored skin where possible. Boil or steam until soft. Drain. In a separate pan boil chopped peelings and onions to mix with rice. Place potaotos and onions on top of rice/potato choppings. Serve with, or add, lemon, salsa, seasonings, salad, vegetables, meat, chicken or fish. Garnish with rosemary.

Spring Foothills

After cooking 4 small chopped red potatoes with 2 small onions and seasoning with salt, etc, mash potatoes and place in mounds. Sprinkle with very finely chopped fresh greens, placing rest of chopped greens at base of "foothills".