I'd add a can of tomato juice and make a gaspacho from the scallions the peppers ( but not all the jalapenos) one or 2 of the limes and the cucumber and some of the celery and some of the parsley...
I'll leave the cabbages and broccoli for the next person.
Linda C.

Lucky you to be in Vegetable Heaven! I would be attacking that basket.

First, broccoli-cheddar chowder for your friend.

I'll take the cabbages and use them, along with some of the carrots and peppers, to make one of our favorite coleslaws. I'll leave the jalapenos for someone else.

COLORFUL COLESLAW

1/2 cup vegetable oil
3/4 cup sugar
3/4 cup cider vinegar
3/4 tsp. celery seeds
2 tsp. dried mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 head green cabbage, cut into thin shreds
1/2 head red cabbage, cut into thin shreds
1 carrot peeled and coarsely grated
1 small onion, peeled, halved and thinly sliced
1 green pepper, seeded and halved crosswise and thinly sliced
1 sweet red pepper, seeded and halved crosswise and thinly sliced

Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving.

Next, the green and yellow squashes would be "stringed" and steamed in the microwave. When done, stir in some of the chopped scallions and parsley. (squash in the pic has dried cranberries)

Some of the tomatoes and the rest of the cabbage and carrots would go into a bean soup made with turkey kielbasa.

A half recipe of this salad would use up the cucumber, some of the tomato and parsley, and you could substitute lime juice for the lemon.

TURKISH SHEPHERD'S SALAD
3 large tomatoes
2 medium size cucumbers
2 medium size Green Peppers
1 large red onion
1/2 bunch Parsley
7- 8 sprigs fresh mint
2 tablespoons olive oil
1 and 1/2 tablespoons lemon juice
1 teaspoon salt (or less to taste)
Sumac powder *

(This is not a marinated-type salad and is best when all the ingredients are chopped and mixed close to serving time.)

Wash the vegetables; peel and halve cucumbers, removing seeds; remove stems and seeds of the green peppers, and remove the surplus parts of onion, parsley and the mint. Chop the onions, green peppers, tomatoes and cucumbers into cubes about 1 cm. in size (between 1/4 and 1/2 inch.). Finely chop the mint and parsley. Add lemon juice and salt to olive oil, whisk well and pour over the salad immediately before serving. Sprinkle lightly with sumac powder. *Note: if you don�t have sumac powder, increase the lemon juice to 2 Tbs.

Gellchom, have fun with your lovely basket ingredients.

Ruthanna, how are we "string" ing the squash? I want to try it.

I use a julienne peeler. Here's the one I have, except that I bought it at Target for a lot less than the price in the link.

Here is a link that might be useful: Zyliss Julienne Peeler

I have 2 different sized juilienne blades for the Cuisinart. Cut the squash into lengths to fit sideways in the feed tube and zaaaap!

ruthanna, you are a winner in every way!

I had both kidz and their wife and boyfriend this weekend. Heaven! I made your colorful coleslaw, and I LOVE it. The celery seed is the divine touch. I made a boatload and am enjoying the leftovers more every day. The color doesn't really bleed badly, either -- just into the juice at the bottom of the bowl.

By the way, my daughter's boyfriend, who is visiting from Israel, is from a Persian-Jewish family. So she asked me to make the most traditional Ashkenazi foods I could while they were here for 6 days. We had stuffed cabbage, chopped chicken livers (my friend made that; I use baby beef liver), potato kugel, brisket, kasha, and challa French toast (no, not all at one meal). I had matzo ball soup ready to go, too, but Ben and Aliza (my DAUGHTER-IN-LAW!!!) wanted to try making pumpkin soup in a pumpkin shell, so we had that instead (it was great). And all-American apple pie, too -- I don't think he's had much if any American-style pie. He seemed to like everything, so I guess Addie got what she wanted, but I feel as heavy as a rock after all that meat and fat! Luckily your colorful cole slaw was a light, crisp, acidic note with the brisket meal.

Oh -- and we are crazy about the boyfriend. He sure feels like he's going to be a keeper. But not only are they very young (22 and almost 23) and not even close to being finished with school, we are definitely not ready for another wedding for a while!

That slaw's going to be a favorite recipe, especially when I want to feed a crowd. It's as pretty as it is yummy. Thanks so much.

I just opened this thread to check in and OMG Ruthanna I'm dying of hunger just looking at your pix.

Gellchom, post your chopped chicken liver recipe please. I have about a pound in the freezer, and some chicken skins dying to be turned into gribenes.