You can make many different kinds of raw vegetable salads depending on what kind of vegetables you receive on any particular day. Wash any vegetables that can be eaten raw and cut them into bite-size pieces. Mix the vegetables together, especially with cabbage or lettuce, and serve as a salad. Add dressing, if any, just before serving, but do not dress the entire salad at once. A dressed salad becomes soggy and unappetizing, and will not stay fresh overnight. Vegetables that need to be cooked can be used for sandwiches and soups. 

Do not use any part of vegetables that are moldy. The mycelia (roots) of molds spread throughout the whole vegetable and are invisible and often tasteless, so they are difficult to detect. Many people are allergic to molds, and they could have a reaction even from the "OK" part because of the invisible mycelium. 

STEAMED VEGETABLES

Many vegetables, especially dark-green leafy and root vegetables, can be washed, steamed, and served as they are. Chop the vegetables into bite-size pieces and place in a metal colander. Place the colander inside 

a large pot that has a small amount (1 inch or so) of water boiling in the bottom. Cook until soft, and serve immediately. 

TOMATO SAUCE

In a saucepan, sautd garlic and onions in a small amount of oil. Add spices like oregano, basil, thyme, bay leaf, rosemary and so on. Add fresh, chopped tomatoes and other vegetables like carrots, beets, green peppers, broccoli, and so forth. Stir often, and cook until all the vegetables are soft and the sauce becomes thick. Serve over pasta, rice, or bread, or use as a base for chili or vegetable stew.

RICE AND BEANS

In a large pot, saute garlic and onion in oil until clear. Add water and beans. The proportions are one-part beans to two-parts rice to five-parts water. Add one teaspoon of salt for each gallon of water, and let the beans boil for 45 minutes, or less if you soaked them beforehand. Add rice, one-half cup of coriander or cumin per gallon, some pepper, and any vegetables, if desired, such as onions, carrots, or dried tomatoes. Cover the pot and return to a rapid boil. Stir the beans up from the bottom at this point, then lower the heat and continue boiling over low heat until all the water is absorbed, or approximately 45 minutes. Do not stir more than once after the rice is in. 

FRUIT SALAD

Wash and cut the fruit, then mix together. (It is better for digestion to serve melons separately, but not absolutely necessary.) Add raisins, nuts, shredded coconut, and/or sunflower seeds. Lemon juice can be used to prevent the fruit from turning brown and to add flavor.