31.   Add sauteed vegetables and melted butter.

32.   Add vegetables to the sauce and turn out into a pie dish.

33.   Add warm vegetables from pan, mustard, chives, chopped herbs, salt and pepper, and gently fold all together, mixing well but not crushing potatoes.

34.   Continue adding these vegetables gradually so oil keeps sizzling, seasoning as you go.

35.   Cooks may have to rouse themselves once to add vegetables to the pan.

36.   Five servings would be adding another vegetable at dinner and orange juice to breakfast.

37.   For best results and fastest cooking, be sure the grill is very hot before adding the vegetables of your choice, emphasizes Hughes.

38.   Heat oil in large skillet and add vegetables.

39.   I start with finely diced bacon lardons in olive oil and then add the vegetables, just until they soften.

40.   Melt the butter in a large skillet over low heat and add the vegetables.