Trim and blanch 12 oz green beans. Melt 1 T butter, add a few good shakes of powdered ginger and a minced garlic clove. Cook over medium heat while measuring out these spices: 1/4 tsp turmeric, 1/4 tsp cinnamon, pinch nutmeg, 1/2 tsp ground coriander, 1/2 tsp cumin. Add and stir until fragrant, then drop in beans, a diced red pepper, and 2 diced tomatoes (or a 14-ounce can of organic diced tomatoes). Frozen peas are good for color, a cup or so. If your tomatoes are fresh add 1/4 cup water, but my frozen ones leaked a lot of H2O so don’t add unless necessary. Cover until everything is cooked through, salt to taste, kick up the cumin, ginger, or whatever your palate desires.