Place veggies on a cutting board. Cut the mushrooms into slices and then cut in half. Dice the green pepper and tomato slices and set all aside. In a small mixing bowl crack open 4 eggs using 4 egg whites and 1 egg yolk. Season with a dash of basil and garlic powder and mix. Set aside. Coat a medium skillet with vegetable ...

In preparation before making the soup, gather all of your fresh vegetables and set aside. Clean and cut the vegetables as per the directions listed under ingredients. When preparing the turnip, first cut off the top and bottom then peel like a potato. Fill a large stockpot - with removable colander, with the 1 gallon of water and the chicken stock. NOTE - ...

Cut the green beans and assorted peppers into 1- 2 inch strips. It is visually nice to combine at least 2 different color peppers in the salad. Fill a medium sauce pan with water and bring to a boil. Place the beans and peppers into the boiling water and blanch for 4 minutes. When done, drain and place into a shallow bowl ...

Coat a 9x12 baking dish with 1 tbs of olive oil, set aside. Pre-heat oven to 450 degrees. FOR THE POTATOES In a medium sauce pan fill with 2 quarts of water and bring to a boil. Add the potatoes and boil for 10 minutes. After boiling, drain the potatoes and let cool for approximately 10 minutes. Cut the potatoes in half and place skin ...

Cut the rinsed potatoes in half. Cut the cauliflower into large florets. Peal the garlic, but leave whole. Place all of the above ingredients into a pot with enough water to cover and add 1 tsp of salt. Bring to a boil and then simmer for 20-25 minutes until the potatoes are fork tender. Drain and let sit for at least 5 minutes so ...