b'Eggplant BakeServes 107 lbs Eggplant (sliced)C Cilantro (chopped)2 Onions (sliced)C Parsley (chopped)1 lb Green Beans (diagonally1 bulb Garlic (chopped)sliced)C Olive Oil1 Carrot (grated)C Grated Parmesan cheese C Basil (chopped) Salt and Pepper, to tasteDirections1.Combine all ingredients (except cheese) and toss together in a large Entres cast iron pan or baking dish, and set aside2.Pre-heat oven to 425 degrees, place dish in oven and bake for 40 minutes, checking periodically for tenderness (if an oven is not available, cook covered in a well oiled cast iron pan at lowest heat possible)3.Sprinkle with Parmesan cheese and serve hotEggwaServes 84 C prewashed Quinoa2 Zucchini 8 Eggs (beat with a fork)C Cilantro and/or Basil2 Onions 5 Cloves Garlic 3 Carrots Cheese, optionalDirections1.Bring 6 cups of water to a boil in a large pot, add quinoa and reduce to a simmer on low2.Dice onions, carrots and zucchini3.Watch quinoa so it doesnt boil over, keep at a low simmer4.Heat oil in skillet over medium heat5.Add fork-beaten eggs and cook partially until just soft, set aside6.When quinoa has nearly absorbed all water, about 10 minutes, add veggies and garlic7.Cook for 6 or so minutes, then add eggs, mix in and cook to desired consistency8.Turn off heat, add herbs and cheese, stir well38SUSTAINABLE GRINDS'