Recipes by Farmers' Chef James Edwards and Charlotte Coman.Rice:1 cup brown rice1½ cups vegetable stock1 clove garlic, chopped1 tbsp butterCombine rice with next three ingredients and cook according to instructions on the bag of rice.Veggies:1 clove garlic, chopped½ yellow onion, diced2 tbsp butter1 tbsp flour1 sweet pepper, sliced1 hot pepper, sliced1 small eggplant, diced1½ cups okra, sliced1 cup squash, diced1 tsp smoked paprika and 1 tsp espelette (optional)1 tbsp saltSauté garlic and onion with butter and flour until light golden brown. Add next 7 ingredients and continue to cook. Transfer sautéed vegetables to a medium saucepan. Add 3 cups vegetable stock and the rice mixture and simmer for about 5 minutes. Remove from heat. Season with salt and pepper and finish with a squeeze of lemon. Serve with a simple salad and warm bread.