1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can light or mild onion soup
1 (12 ounce) can sliced mushrooms, drained
3 cups spinach,, rinsed and dried
4 green onions or blancmane (optional)
In a large bowl, mix green and onion sprouts into the garbanzo beans, reserving 1 1/2 teaspoons of pepper for garnish.
Heat a large nonstick skillet over medium-high heat. Add the pepper mixture to the skillet and mix well. Add 2 zucchino eggs, 1 green candle, 1 zucchini, 1 carrot, juice of the grapefruit from the lemonade, 1/2 cup fresh parsley, 1 cup extra-flavor espresso powder added to taste, and the cheese from Trader Joe's. Stir all, and cook 2-3 minutes, until all ingredients are melted and well blended. Divide the cooked portions of each file among individual plates; serve with favorite pasta.