For the sauce:
1 cup of pineapple juice (from the can)
1/4 cup of cider vinegar
2 tbsp. of soy sauce
Brown sugar
2 tbsp. of corn starch

Preparation

First drain the pineapple and set the juice aside. Place the vegetables, except for the broccoli, in a pan or large wok with 1/2 cup of water, garlic and the ginger. Cook for a couple of minutes.

Add the broccoli and remaining water, stir while simmering for another 5 minutes. Mix all the ingredients for the sauce in a bowl. Add the pieces of pineapple to the sauce, cook until the sauce thickens.

Preparation

Cook all the vinaigrette ingredients in a covered saucepan over medium flame for 10 minutes.

Wash the vegetables. If you are using peppers, zucchini or carrots, cut them in thin strips. Place the chopped vegetables in the saucepan and cook them uncovered for 10 minutes.

Remove them with a skimmer and place them in a container with lid, preferably glass. Continue boiling the liquid until it is reduced to 1/3 its volume and its flavor concentrates.

Pour on the vegetables and allow cooling. Serve the vegetables in vinegar as a main dish or as accompaniment for other dishes.

Preparation

Cook the sprouts, green beans, bay leaf, peas, borage and asparagus in the steam cooker.

Once cooked, place all the vegetables on a flat dish adding the chickpeas and pepper in thick strips, slightly cooked.

Prepare the vinaigrette by mincing the hardboiled egg, chive, pepper and the cloves of garlic. Mix with the oil, vinegar and salt. Pour the dressing on the salad.

Preparation

Clean the vegetables, dice the green beans, zucchini and eggplant (soak it with water and salt for 30 minutes), cook all the vegetables.

Mince the onion and fry it in half of the oil, add the ham before it changes color and then add the strained vegetables, fry them for a few minutes and add the raisins and pine nuts.

Fry the sliced clove of garlic and add the stir-fry on the vegetables.

For the wrapped vegetables:
4 chives in julienne
1 grated carrot
1 grated zucchini
1/2 cup of grated jicama
12 slices of cured ham

Preparation

Mix the dressing ingredients. Set them aside. Mix the chives, carrot, zucchini and jicama. Pour the dressing on top.

Wrap the vegetables with the slices of cured ham.

Preparation

Place the beans in a saucepan with boiling water and salt adding a slice of lemon at the same time.

Once they have been cooking for 5 minutes, remove them. Cool them with cold water and set them aside. Heat oil in a large pan; add the onion cut in thin strips, the green beans cut lengthwise, peas and chopped lettuce. Cover and poach them.

Scald the tomatoes in boiling water for two minutes and remove the skin. Chop them and add them to the pan and then add the strained beans.

Add a clove of garlic, a sprig of parsley and a bay leaf. Season them with salt, cover well and move them to the edge of the flame to boil them continually but softly until they are tender.

Halfway through cooking add the diced potatoes, add a little of pepper and let them cook until all the vegetables are tender but whole.

Preparation

Slice the zucchini, eggplant and tomato. The eggplant and zucchini are cooked in batches for 4 minutes in boiling water with a little of salt. Strain them and dry them.

Oil an oven dish and place a layer of eggplant, season it with salt and pepper and add a layer of grated Parmesan cheese.

Continue with a layer of zucchini and season it with salt and pepper and cover it with a layer of Parmesan cheese as we did before, then add a layer of tomato and so on until you make two layer of each vegetable.

Finish with a layer of breadcrumbs, pour a dash of oil on top and place it in the oven at 360º F for a few minutes. Once the surface has turned golden, turn the oven off and leave the vegetables inside for a few moments more with the oven off.

Preparation

Mix the parsley, chive and pepper. Pass the cheese through the herbs. Cut it in four sections. Place 1/4 of the vegetables on salad plates.

Place on cheese in half. Spread (3 parts) olive oil and (1 part) vinegar on the vegetables. Use your favorite dressing on this salad.

Preparation

Clean and cook the vegetables, cook the quail eggs, make bunches with the asparagus using the chive to tie them and cook them.

Present the dish with a bed of spinach leaves, place the asparagus on top and garnish with the rest of the vegetables.

For the sauce:
Mince the shallots and fry them in the butter and thyme which you will remove later. Once the shallots are poach add the wine and let it reduce, add the salt and pepper.

Cover the vegetables with sauce.

Preparation

Clean and slice the artichokes and zucchini. Clean and scrub the asparagus and cook them separately in the water with salt and cut them in three.

Dissolve the yeast in a little warm water, mix them with the flour and add the rest of the water, season with the salt and sugar, mix and let it sit for 90 minutes.

Coat the vegetables with breadcrumbs and fry them in plenty of hot oil.