(I invented this an hour ago, when mom asked me to do something with the vegetables she had to pull out of the fridge to rescue from bad carrot leakage. The veggies were aging, but not bad; the juice only got on their bags. The cilantro, as it has to be, was fresh.)

Recipe: Sautéed Lemon Vegetables

Ingredients:
1 Tbsp olive oil
1/2 large red onion
5 stalks of celery
4 garlic cloves (pieces, not whole clusters)
2 lemons
1 bundle of cilantro
2 avacados
1/2 cup of mild salsa
1 Tbsp ground ginger
sugar to taste

Cooking Instructions:
Slice red onion into long pieces. Put into sautée pan with olive oil, set on medium/medium-high, stirring occasionally and stirring in each ingredient as added (yes, this will bleed the red onion). Slice celery on bias (diagonally, so you get longer pieces) and add to pan. Slice garlic finely (not dice) and add to pan. Quarter lemons and lightly squeeze out some of the juice. Then, cut out the seeds and cut off the skin, then slice thinly and add to pan. Large dice 3/4 of the cilantro and add to pan. Slice fine both avacados, but only add one to the pan. Add salsa and ginger and make sure they are stirred in well. Turn heat down to low until served.

Serving instructions:
Finely dice the remaining cilantro. Spoon vegetables onto small plates (not too high). Sprinkle sugar lightly over the plate. Spread the remaining avacado (put it in one hand, and push across it perpendicular to the cuts with your other hand to make the pieces lie down and spread out) and divide it evenly among the plates, placing it directly on top keeping the avacado slices together. Sprinkle with cilantro and serve.

Servings: 6

(The sugar is necessary to counteract the lemons' sourness, so if you want a stronger lemon flavor, don't squeeze out any lemon juice. If the dish tastes too sour, sprinkle a little more sugar, but don't go overboard. I found out both the hard way (grins)).