Lightly saute the onions and garlic. As they start to soften, add in the chopped celery and sliced zucchini. Add water as necessary throughout to keep the vegies from sticking to the pan and for maintaining a moist base. Add in the "meatballs" and a bit more water to thaw them out more quickly. When the "meatballs" have been warmed through, add turmeric, rosemary (powder) and sea salt to taste.
By the way, the salad pictured is one of my favorites - bok choy salad. This particular bok choy salad also has spicey-tangy sesame seed leaves, cherry tomatoes, chopped onions, hemp seed and my lemon-olive oil dressing. Actually with the hemp, I don't feel like I need a dressing ... but it tastes better with the flavored light oil.