Vegetarian French Onion Soup   

3 Tblsp butter or olive oil
4 large white onions, thinly-sliced
1/2 tsp dry  powdered mustard
A pinch of thyme
5 cups vegetable stock and/or water
2 Tblsp soy sauce
2 Tblsp dry white wine (optional)
1/4 tsp white pepper powder
Croutons or stale French bread
Cheese: Gruyère or Swiss, grated or sliced (optional)

Directions    
1.  Melt the butter in the saucepan at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.
2.  Add mustard and thyme, stir well, cover.
3. Add stock, Simmer over very low heat for 35 minutes.
4. Then add soy sauce, optional wine, and pepper. Simmer for another 10 minutes.

Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.Serve immediately.

Cucumber and Radish salad w dill:  (V)

1 & 1/2 cup- sliced green cucumber
1/4 cup- finely chopped fresh dill
1- Red potato, boiled, peeled and cubed
3/4 cup- sliced red onions
3/4cup- Red Radish, peeled and sliced
1/4 tsp-Garlic, crushed 
2 tsp- Extra virgin Olive oil
2 Tblsp- Vinegar
Salt to taste
A pinch of Sugar
 A pinch of freshly crushed black peppercorns

1. Marinate the cucumber and radish slices in vinegar and salt. Keep refrigerated for a 3-4 hours
2. Drain and discard the liquid.
3. Add all the remaining ingredients to the marinated cucumber and toss well.
4. Serve chilled

Lemony Rice w peas & Scallions 

1-3/4 cups water
1-1/4 cups jasmine rice, rinsed well, drained, or long-grain white rice
1/2 cup shelled fresh peas
2 Tblsp extra-virgin olive oil or butter
6 Scallions, finely chopped
2 Tblsp fresh lemon juice
2 Tblsp chopped fresh parsley
1 Tblsp grated lemon peel
Salt to taste   

1. Cook the rice in the rice cooker according to its instructions or if you want to cook in the stove top, combine water, rice, and salt in large saucepan.

Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool. 
2. Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
3. Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tblps  of scallions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, sauté 2 minutes to blend flavors.
4. Take it off the heat and add the lemon juice, parsley, and lemon peel. Mix well and transfer to a serving bowl.
5. Sprinkle with remaining chopped scallions.

Lentil Salad: (V)

1/2 cup lentils, rinsed and drained
1/2 cup pearl onions or sliced shallots
1 clove garlic, crushed
1 bay leaf
1tsp Onion powder
1tsp Mustard powder
1 red bell pepper, seeded and finely diced
1/2 red onion, chopped
2 Tblsp chopped fresh flat-leaf parsley
2 tsp. olive oil
2 tsp. white wine vinegar
1 tsp. chopped fresh sage

1. Bring large pot of water to a boil over high heat. Add lentils, onion powder, mustard powder, garlic and bay leaf. Cook until lentils are just tender, 20 to 30 minutes.
2. Drain. Discard bay leaf.
3. Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper. Cool to room temperature before serving.