Soups; starters; main course dishes: stewed, braised and boiled, fried, stir-fried and grilled, roasted, baked and gratins; vegetable companions: dips, salsas, sauces, bread, additions; plant - vegetable portraits: cabbage, oriental greens, flowering vegetables, shoots and stems, onions, root vegetables, podded vegetables, squash vegetables, fruiting vegetables, mushrooms.