In a large skillet, heat 1 tablespoon butter over medium-high heat. Add 3 cups diced zucchini (2 medium). Cook 5 minutes, stirring occasionally. Stir in 2 cups frozen corn, 4 sliced scallions and, if desired, 1 (4.5-ounce) can chopped green chilies. Cover and cook 5 minutes or until vegetables are tender. Salt and pepper to taste.

Over medium heat, heat 1 tablespoon oil in a medium saucepan. Add 1/2 cup chopped onion (about 1 medium). Cook, stirring, until translucent, about 2 minutes. Add 1 cup basmati rice, 2 cups water, 2 whole cloves, and 1/8 teaspoon saffron or turmeric. Cover and simmer 15 minutes or until tender. Salt and pepper to taste.

In a large nonstick skillet, heat 1 tablespoon peanut or vegetable oil over medium-high heat. Add 1 pound trimmed fresh or frozen asparagus, diagonally cut into 1-inch lengths; saute 1 minute. Add 1/4 cup chicken broth and 1 tablespoon soy sauce. Cover and simmer 4 minutes or until crisp-tender. Stir in 1 teaspoon sesame oil. Pepper to taste.