Pasta with Chard

1/3 pound cooked favorite pasta

2 tablespoons favorite oil

1 tablespoon chopped garlic

1 bunch chard

1 teaspoon lemon juice

1/4 cup grated parmesean cheese (optional)

salt & pepper to taste


Heat oil in a large skillet over medium heat.  Stir in garlic and cook for 1 minute to soften.  Add the chard (stems first until soft then leaves). Cook until tender.  You can use some of the hot pasta water to help steam the chard in the covered pan. Stir in the drained and cooked pasta. Turn off heat. Stir in lemon juice and parmesean cheese. Add salt and pepper to taste.

Sauteed Chard with Lentil Sprouts

1-2 tablespoons favorite oil

1 bunch chard

1 bunch lentil sprouts


Remove the stems of the card and set aside. The chop up the chard.  Chop the chard stems into small pieces. Place 1-2 tablespoons of your favorite type of oil in a pan. Put the chard stems in first and saute for about 4 mins before putting in the chard leaves. Cook  for another 4-5 mins stiring often After 4-5 minutes, add the lentil sprouts. Stir and cooking for another 2 or 3 minutes.

Salad with Goat Cheese, Lentil sprouts and walnuts

4-8 ounces of goat cheese

1 head lettuce

1 bag arugula

1 cup walnuts

1/2 cup sprouts


Chop lettuce and arugula, toss walnuts, sprouts, and cheese in a bowl. Eat it as a side dish to a nice dinner or as is for a nice lunch at work!


3 garlic scapes

1 bunch bok choi

1 pint sugar snap peas

chopped ginger

1 onion

1 red/green pepper(optional)

Tufo,chicken or shrimp

1/2 cup lentil sprouts


Cook the chicken/shrimp/tofu in a separate pan, set aside.


Chop up all the veggies into the sizes that you want to eat, and stir-fry in coconut oil (or sesame oil or olive oil). Serve with rice or japanesse noodles!

Garlic Scape Pesto

10 garlic scapes

1/3 cup walnuts

1/3 cups parmigiana cheese

1/3-1/2 cups olive oil


Trim garlic scapes removing the top and bottom, then chop up to make it easier on the food processer. Place all items in the food processer, add salt and pepper to taste. add water if you need to thin it.


You can add some kale to take a bit of the bite out of the garlic, or add the arugula for an extra zing!

This keeps really well in the fridge.

Roasted Scapes:   Washed scapes, whole (though I supposed you could trim off the ends if you prefer–I like the look of them entact), brushed w/ olive oil, wrapped in a foil packet and roasted for 15-20 minutes in a ~350degree oven.  Salt and pepper when they come out and….wow… The house smells fantastically of garlic, but in reality, the roasting seriously mellows the raw garlic flavor, sweetens them up and makes a terrific tender-green-vegetable side dish.  They’re also beautiful on the plate–all swirly and curly.

Arugula Grilled Cheese:  Spread two slices of nice bread (I used French) with garlic scape-olive mayo (just chop up a few inches of scape and 3-4 olives into ~2T mayo).  Add cheese (I did shredded mozz, goat cheese (the one you guys are selling right now is awesome), and a bit of parmasean), a handful of roughly chopped arugula, and pan-grill in olive oil over medium heat until golden and gooey.  The bite of the arugula next to all the salty richness of the olives and cheese was great!  I poached this idea from a blog somewhere, but don’t remember where anymore.

Hoisin Bok Choi:  Heat up some olive oil over medium high heat.  Add sliced mushrooms and chopped garlic scapes, then sautee for ~1-2 minutes.  Add chopped bok choi stems, sautee until tender-crisp, then add the bok choi greens and cook until just wilted.  Hit it all with a little soy sauce, bottled Hoisin sauce to taste, and some honey to sweeten it up a little more.  Addie, my two year old, much to my surprise, ate the stems like they were going out of style (wasn’t so big on the leafy green parts…but baby steps, you know?!).  Great as a side dish or served over brown rice.

Roasted Beet Salad with walnuts, goat cheese, (or feta) and mint


1 bunch beets

1 head lettuce

10-15 leaves mint

1/4-1/2 cup walnuts

1/2-1 cup feta (or more you decide)


Roast beets night before, in a pan with a little bit of oil. Make sure the pan is covered with foil at 375 until soft, about 1+ hour. Cool the beets and remove the skins. They will slid right off.  Chop lettuce and mint. Toss with walnuts and feta cheese. Slice up beets and put them on top. Yum!


Roasted Beets and Garlic


1 bunch beets, cleaned, topped, trimmed)

1 head of garlic


Pre-heat oven to 375.

Pour about 2-3 tablespoons olive oil in the dish, roll the beets in the pan to coat them. Toss in the trimmed and cleaned whole heads of garlic. A few sprigs of thyme would be very nice in this dish as well. Cover and roast for 45 to 60 minutes. Beets should be soft. Run beets under cool water in a strainer, the beets will be very hot.

Summer Veggie Pesto Pizza

1 Tomato

1 pepper

1/3 zucchini (sliced very thin)

1/2 an eggplant

1/4 Pesto (see recipe below)

Grated Romano Cheese

Mozzarella Cheese


Spread the pesto onto the pizza dough. Top with cut tomatoes, peppers, zucchini, and eggplants. Grate Romano Cheese and place a few rounds of mozzarella cheese.

We have been cooking these on the grill on a pizza stone, that way you don’t have to heat up the oven and make the kitchen hot.

Honey Ginger Carrots

4-5 medium carrots

1 tblspn butter or olive oil

1 tblspn honey

1 pinch ground ginger or tsp freshly grated ginger

1 tblspn lemon juice


Chop carrots about thumb-size. Place in a shallow pan with 2/3 c. water. Cover and simmer until tender but NOT TOO SOFT. Drain off any remaining water.  Return pan to stove top over a low heat. Add butter and honey stirring constantly to prevent burning. Stir in ground ginger and lemon juice. Carrots are ready when thoroughly coated and lightly browned.  Serve as side dish or over bed of lettuce as a salad.


For a an added touch you can also add chopped, boiled beets before serving. Do not stir after adding beets because everything will turn pink.

Breakfast Slam-Sandwich (with pesto)

2 pieces of toast

2 scrambled eggs

1-2 slices bacon (optional)

3 tablespoons pesto (see recipe below)

1 thick slice juicy ripe tomato

2 tablespoons cream cheese or goat cheese (goat cheese is really tasty!)


Cook the bacon in skillet. When the bacon is finished. Place on a paper towel to cool. Drain the excess fat out of the pan and use the coated pan to cook the eggs. If you are not using bacon, heat oil or butter in the pan.  Crack eggs into a bowl, put in a pinch of salt, a pinch of fresh thyme, and a bit of milk. Mix well with fork. Pour into bacon pan and cook until finished. While eggs are cooking, toast bread.


Spread the pesto on one side of the sandwich and goat cheese on the other side. Assemble the bacon, eggs, and a thick slice of tomato.

Fresh Basil Pesto 

This is a repeat, but it’s such an important one we thought it could use the exposure.


2 c fresh basil leaves (packed)

1/2 c parmesan or romano cheese (fresh grated is best)

1/2 c extra virgin olive oil

1/3 c pine nuts or walnuts

3 medium garlic cloves, minced

salt and pepper to taste

splash of lemon juice (optional)


Put all ingredients, except lemon juice into the food processor or blender. Pulse until well blended and all nuts and garlic are chopped fine. Drizzle with lemon juice and mix until well blended.  Use in the above sandwich recipe, on pasta, pizza, or just about anything you can think of!


Roasted Potatoes with Tomatoes, Rosemary and Goat Cheese

All the potatoes in the share

1 c cubed tomatoes (or halved cherry tomatoes)

3 tblspns olive oil

1 tsp chopped rosemary

1 tsp chopped basil

1 tsp chopped thyme


Preheat oven to 400 degrees. Cube  the taters, toss in oil, rosemary, basil, and thyme. Add tomatoes and toss until well blended.  Place in a shallow baking dish in a single layer. Bake 20-30 minutes until tender.


Celery Soup Stock

1-2 bunches of celery

1 tblspn butter or oil of choice

salt and pepper to taste


Chop end off celery and wash thoroughly. De-string each stalk and chop into small, even chunks. In a shallow skillet, melt butter or pour oil and heat on medium.  Add chopped celery.  You can also add a diced onion or garlic if you want. Stir often until soft but not too tender. Do not brown. Add four cups of water and let simmer on low for about 20 minutes until soft.


At this point you can either add more soup ingredients, or cool and then store in the freezer for later use. You can also put the stock in a blender to make a creamier base, which can also be frozen or used right away.  To make a thicker stock use less water.


Roasted Eggplant Tapanade

1 large or 2-3 smaller eggplants

1/4 c olive oil

1 tsp olive oil

1 c kalamata olives, pitted

2 anchovies

1 tsp capers

4 cloves garlic, minced

pepper to taste


Preheat oven to 400 degrees. Coat the whole eggplant(s) in the tsp of olive oil. Place on a baking sheet and roast approx 20 min (for a large one) until skin is blistered and brown. Set aside to cool. Once cooled, cut open and scoop out the soft eggplant. Place eggplant, olives, anchovies, capers, olive oil, and garlic in blender. Mix well. Serve at room temp with crackers, crusty bread, or toast.

Pesto Pasta with Fresh Tomatoes and Peppers or Eggplants

You don’t need to use the pesto if you don’t want to, but makes it really tasty.

1/2-2 lbs pasta (depending on your family size)

1-3 tomatoes (cherry tomatoes would be fantastic, use more then 1-3 of course)

1-3 peppers or eggplants

Shrimp, chicken, scallops, Italian sausage, tofu, tempeh, white beans (your choice of protein)

1-3 bulbs chopped fennel

1-4 cloves garlic

1-2 shallots


Chop and sauté the all the veggies. Place onions and fennel in first followed by the peppers and garlic, then eggplant and tomatoes last. Cook the protein separate or with the veggies depending on your preferences.


Cook the pasta, toss with pesto and sautéed veggies and protein. If you aren’t using pesto, chop up a bunch of basil and toss just before you serve it. Top with a nice salty cheese like Parmesan or Romano.

Potato and Fennel Gratin

2 small fennel bulbs

1 onion thinly sliced

2 tblspns olive oil

1 tblspn unsalted butter
6 medium size potatoes
2 c plus 2 tblspns heavy cream
2 ½ c grated gruyere cheese
1 tsp salt
½ tsp pepper


Preheat oven to 350 degrees.  Coat a baking dish with butter. Remove stalks from fennel and cut the bulbs in half lengthwise.  Remove the cores and thinly slices the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in olive oil and butter on a medium-low heat for 15 minutes, until tender.  Peel potatoes and slice them in thin rounds. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyere, salt, and pepper.  Add sautéed fennel and onion and mix well.


Pour the potatoes into the buttered baking dish.  Press down to smooth the mixture.  Combine the remaining cream and gruyere and sprinkle on top.  Bake for 1-2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool before serving.

Classic Fried Okra

6-10 pieces okra

2 eggs



your favorite seasoning

1/2 cup corn meal

1/4 cup of high heat oil (canola, safflower, even coconut)


Mix salt, pepper and your favorite seasoning into the corn meal and mix. Beat eggs and add 2 tablespoons of milk or water. Trim off okra tops. Coat okra in egg, then roll into the corn meal and place on a clean plate or paper towel.


Preheat small frying pan while you are coating the okra. Once all coated place the okra in the hot oil and fry rotating once. Should take 5-9 minutes.

Napa Cabbage Slaw with Sweet peppers and cilantro

1 head napa cabbage (chopped)

1-3 sweet peppers (chopped)

1 bunch cilantro (chopped)

1/4 cup tahini

1/4 cup water

1 hot pepper (or red chili flakes)

2 tablespoons Braggs or Tamari


Combine tahini, water, and tamari. Mix until combined. Toss chopped veggies. Dress with tahini dressing. Place in refrigerator for a day for maximum flavor.

Sautéed Napa Cabbage with roasted eggplants

1-3 eggplants

1 head napa cabbage

1 bunch cilantro

1 hot pepper

1 onion

2-4 cloves garlic

2-4 tablespoons coconut oil (or olive)


Place eggplants under a broiler with skins on until they blister. This takes about 3-6 minutes.  Slice up in to thin pieces. Remove skins and set aside.  Chop cabbage, pepper, onion and garlic. Heat coconut oil. Once it’s hot, add the onion and the pepper. When they soften add the garlic and napa cabbage. Add the pre-roasted eggplant and cook for 10-12 minutes until everything is soft. Add chopped cilantro at the end and serve over a bed of rice.


Oven Roasted Pasta Sauce

2 large tomatoes

1 onion

6+ cloves of garlic

Large handful of basil

2 small sweet peppers

2 small eggplants

1 tblsp oregano

2 tblsps olive oil

1 tsp salt


Chop veggies, herbs, and garlic approximately ½ inch thick. Place in a shallow baking dish. Drizzle olive oil and sprinkle salt and oregano over top. Place in a preheated oven at 350 degrees uncovered. Roast for approximately 30-40 minutes until all veggies are very soft and juices are bubbling. Remove from oven and let stand. You can add ground meat or cannellini beans for protein. Use to top noodles, rice, or garlic bread.


Breakfast Potato Hash with Everything

This is a good recipe to use up whatever veggies are lying around, it’s also a very healthy start to your day!


4 small-med size potatoes, chopped
1 small sweet potato
4 kale/chard/beet green leaves/napa cabbage (or a little bit of each)
3 cloves garlic, chopped
1-2 sweet bell peppers
1 onion
1 tblspn olive oil
2 tsp salt


Place potatoes in a shallow skillet with ½ inch water.  Cover and let simmer until potatoes are soft but not mushy. Remove from heat, drain any left over water and return to heat. Add olive oil, onion, garlic, and peppers. Toss regularly to prevent sticking but allow to potatoes to brown, add more oil as necessary. Once browned, place finely chopped greens on top and cover to allow steam to wilt. Once wilted, remove cover, add salt and toss with potatoes, allow greens to brown a little.  Serve with poached or fried eggs.


Roasted Broccoli

~ 2 cups of broccoli

1 tblspn Olive Oil

Sea Salt


Optional Seasonings: tamari, vinegar, garlic, honey, etc


Preheat oven to 400 degrees. Cut broccoli heads into medium sized florets. In a large bowl combine broccoli, olive oil, salt, and pepper. Toss until broccoli is well coated. You can roast it at this point or you can add any of the additional optional seasonings. You can add anywhere from 1 tsp to 1 tblspn of any of the option seasonings listed above, or you can make up your own.  Toss broccoli with additional seasoning to coat thoroughly.


Spread florets in one layer in a shallow baking dish and bake for approximately 15-20 minutes. Broccoli should be tender and just beginning to brown. If brown but not tender, lower the heat to 300 degrees and bake an additional 5-10 minutes until tender.




Simple Potato Pancakes

2 eggs

2 tblspns all-purpose flour

¼ tsp baking powder

½ tsp salt

¼ tsp pepper

6 medium potatoes, peeled and shredded

½ c finely chopped onion

¼ c vegetable oil


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in shredded potatoes and onions. Then, heat oil in a large skillet over a medium flame.  Drop heaping tablespoons of potato mixture into the skillet. Press gently to flatten.  Do not make cakes too thick or the potato in the center will not be cooked well. Cook about 3-4 minutes on each side until browned and crisp. Drain on paper towels. Serve with sour cream or apple sauce. For added flavor, add 1-2 cloves of finely chopped garlic to the potato mixture.


Potato and Kale Soup

1 tblspn olive oil

1 onion, chopped

8-12 medium-sized potatoes

6 cloves garlic, peeled

½ c sour cream

2 tblspn butter

1 bunch kale, trimmed washed, and sliced

Salt to taste

Pepper to taste


In a large pot heat olive oil over medium flame, add onions and garlic stirring until browned. Add potatoes and water until potatoes are covered. Reduce heat to low and simmer, uncovered until potatoes are tender. Pour off about half of the water (or less if you like a thinner soup).  With a potato-masher, mash potatoes, garlic, and onions in remaining water. Add butter and sour cream and mix well. Return to heat and stir in kale, a handful at a time.  Simmer for 5-7 minutes until kale is tender. Add salt and pepper to taste.


Lemongrass Stir-fry

1/2-1 whole bok choi

1-2 stalks lemongrass

1 daikon radish

2-3 cloves garlic

2 tablespoons Coconut oil

or toasted sesame


1 block pressed tofu

or 1 slab tempeh

or chopped chicken

or shrimp

or thinly sliced beef

your choice of protein!


Heat the pan, add the oil. Wait until the oil is hot. Add the lemongrass and stir.  Next, add the daikon continuing to stir for 3 mins or so. Then add the bok choy stems, cook for 2 mins. Then, add the garlic, stir for another 2 mins or so. And finally, add the bok choy leaves.


Side by Side Thai Coconut Soup

Again, you can decide what type of meat, tofu, or seafood you want to use in this. I like to use shrimp. If you don’t like shrimp, or can’t eat it, try chicken.
3-5 stalks lemon grass split in half

3-5 cloves garlic

1 medium onion

1-3 in piece of ginger, minced

1 daikon radish (sliced up)

1/2-1 bok choy (chopped)

3 carrots, sliced

5-9 potatoes cubed or cut up

1 can full fat coconut milk

1-2 tablespoons coconut oil

4 cups of chicken, turkey, or veggie broth

2 cups water


In a heavy bottom soup pot, place 2 tablespoons coconut oil, turn your stove up to medium high, careful not to burn your oil (coconut has a pretty high smoke point). Next, add the split lemongrass stalks, onion, and ginger, sauté until the smell fills the kitchen. Then add minced garlic. Next add the potatoes, radish, stock, water and can of coconut milk. Bring to boil, let boil for 1-2 mins then reduce to a simmer. Add your chicken or your shrimp and simmer until they are finished. Right before serving, drop in the chopped up bok choy. Enjoy!


Garlic and Kale Egg Skillet

2 tablespoons olive oil

4 cloves garlic

3-4 leaves chopped kale

3 eggs


In a small skillet, add oil, then garlic then kale stems, next chopped kale leaves, add eggs, and stir.  Serve with toast and coffee.


Sweet Pickled Daikon Radish

1 cup rice vinegar

1 cup water

1 cup sugar

1/4 teaspoon turmeric

1 pound daikon radish

1/4 cup kosher salt


In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. This will keep for about 2 weeks.


Simple Sautéed Bok Choy

1 head Bok Choy

1 tsp olive oil

1 tsp toasted sesame seed oil

1 tsp tamari or soy sauce

1 onion, minced

2 cloves garlic, minced

1 tblspn black sesame seeds


After rinsing your bok choy, chop into even strips. Heat both olive and sesame seed oil in a large skillet. Toss in minced garlic and onion and stir. When garlic and onion are soft add the thicker stem pieces of the bok choy and stir about 1 min. When those are soft add the thinner leafy bok choy pieces and continue to stir for another min. Just before serving toss the sautéed bok choy with tamari and sesame seeds.


This makes a great side dish. To make it a main dish just add tofu and fry in oil with the onions and garlic prior to adding the bok choy

Napa Cabbage Salad

3-5 c. chopped Napa Cabbage

2-3 carrots, shredded

1 tblspn minced ginger

1-2 Tart Apples, thinly sliced



2 Tablespoons Apple Cider Vinegar

1/2 cup tahini

1-2 tablespoons tamari


Add the veggies and apples in bowl and toss. Mix the dressing ingredients in a separate bowl, adding a bit of water if you need to thin it. Pour the dressing over the mixed veggies and toss. Set in fridge up to eight hours before eating

Napa Cabbage with Peanut Sauce

1/2-1 head of Napa cabbage chopped


Peanut Sauce:

1 1/2 cup Peanut Butter

1/2 Milk, soy milk, almond milk,

1-3 Minced Hot Peppers

1-2 cloves garlic

1 stalk lemongrass

1 teaspoon fish sauce

1 tablespoon soy sauce


Sauté garlic and hot pepper in a bit of oil in small stock pot. Then add lemongrass stalk. Next add milk and peanut butter. Lastly, add fish sauce and soy sauce.

In a large pan, sauté chopped Napa cabbage in a tsp of your favorite oil until tender. When tender remove from heat and top with the peanut sauce, serve over rice.

For added protein to make a complete meal, add fried tofu, steamed shrimp, or sautéed chicken.


Garlic and Rosemary Sweet Potatoes

2-3 sweet potatoes
1 tblspn rosemary leaves

1-2 tblspns olive oil

1 tblspn thyme leaves

1 tblspn sea salt

1 tblspn garlic, minced

Black pepper to taste


Preheat oven to 450 degrees. Wash and peel sweet potatoes. Then cut into cubes or wedges (for fries). Spread in one layer on a baking sheet. Be sure not to overcrowd them. Sprinkle with olive oil, salt, and herbs. Fresh herbs are always best, but in a pinch, dried herbs will do. Make sure olive oil thoroughly coats the potato pieces. Bake until tender and golden brown. You may need to turn them occasionally with a spatula to make sure the undersides get browned as well. Allow to cool 5-10 minutes before serving.

Mashed Sweet Potatoes

6 sweet potatoes, peeled and cubed

½ c butter or olive oil

1 c milk

Salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. With an electric mixer on low or hand masher, mix potatoes, adding butter and milk a little at a time. Use more or less liquid to achieve desired texture. Add salt and pepper to taste.


The Many Uses of Leftovers:

I’m sure you all know how to make mashed potatoes, sweet or otherwise. The reason I included this recipe is because I wanted to draw your attention to the many, MANY uses for mashed sweet potatoes. Here are just a few ideas, look for recipes for these in upcoming newsletters:

Sweet Potato Soup

Topping for Shepherd’s Pie

Sweet Potato Pancakes

Sweet Potato Pie
Sweet Potato Empanadas
Sweet Potato Muffins
Or add Sweet Potato to mac & cheese

Devin’s Roasted Celeriac and Roasted Garlic Soup


I made this last week. It was really good, both my mom and grandma agreed.


This recipie is a pureed soup. I use an immersion blender.


You can half recipie if you would like.


3 bulbs celeriac

2 heads garlic

2 quarts stock

(I made a really good turkey stock with a turkey carcass I had in the fridge)

1 quart water

1 bunch of thyme

2 leaves sage

parsley chopped on top

1  onion



Start by chunking up the celeriac and tossing them in oilive oil and a bit of sea salt. Place them on a baking sheet and roast them at 350  until they are soft. Put the garlic in the pan as well and roast it whole. Keep an eye on the garlic it will cook sooner then the celeriac.


In a large soup pot, add olive oil. Add chopped onion, then add the roasted celeriac, thyme and sage (chopped) and cook together for about 7 minutes. Next add the stock,  and water. Squeeze out the roasted garlic.  Bring to a boil. Once it boiled bring it to a low simmer and blend it. Use an immersion blender. Add a bit of water if you need to thin it.


Serve with chopped parsley and crusty bread.

Winter Stir Fry with ginger and fresh greens and rice


This is quick and easy for a good meal.


As much ginger as you like sliced up

2 bunches stir fry greens

1-2 cups grated SWEET POTATOES

   (yes you can grate sweet potatoes and saute them)


Start some rice. Roast some fish in the oven, or some chicken. Season it simply.


Chop up the greens, grate the sweet poatoes, and slice the ginger.


In a large pan, add your favorite oil (coconut is mine) next add ginger, stir until smelling good (3-5 mins). Next add the grated sweet taters, cook for another 5 mins, then add the greens. Cook for 3-5 mins depending on how crisp or tender you like the greens.



Sauted Kale with cubed roasted sweet poatoes.


This serves 2-3, so double or triple


1 large sweet potato (about a pound)

1 bunch of kale

Sea salt, to taste

1-2 cloves of garlic thinly sliced

1 sprig of fresh thyme, leaves stripped from the stem and chopped

1-2 teaspoons extra virgin olive oil

2 tablespoons roughly chopped parsley

Rub the skin off the sweet potato and cut into a 1” dice. Set aside


Roast whole sweet poatoes until tender depending on the size.
Strip the leaves of the kale from the hard stems, all the way up. Put them in a large saucepan with the water that clings to their leaves with 1 cup of cold water. Bring to a boil, add some sea salt and cover. Turn the heat down and cook until the leaves are wilted and just tender, about 5 minutes depending on their size and toughness.
Heat the oil in a wide frying pan over medium-high heat. When it starts to ripple, add the garlic, thyme and pepper if using. Cook stirring until the garlic starts to color. Don’t let it burn – it should get no darker than a pale golden brown. This will flavor the oil.

Add the diced sweet potato. Saute until it is heated through. Add the chopped kale. Mix  and cook for 5 minutes.  Stir , sprinkle with chopped parsley, cook for a minute more to blend the flavors. Serve immediately.

Winter Veggie Soup


Kristi made this last night for dinner. I worked over at hollow elm gardens for the day, and for my work, I got the carrots, potatoes, cabbage used in the recipie.


This is a big soup, you will have extra.


8 small to medium potatoes cubed

4 large carrots chopped

1 small cabbage chopped

3 bulbs celeriac chopped or cubed

2 cans red kidney beans (or your choice)

2 onions

5 bulbs garlic (not heads)

2 sprigs thyme

1 lb can of tomatoes chopped

3 quarts stock

3 quarts water


*If you are buying stock, I reccomend using two boxes of stock for the flavor. If you make your own stock and you know its strong use less stock and use the water.


In a large soup pot, pour 3 tablespoons olive oil into the pot. Next add the two chopped onions and stir until beginning to get clean, next add half of the celeriac to the onions. (adding the celeriac now will make the soup have a stronger celery flavor, which is good if the stock you are using is light in flavor). Add the springs of thyme now as well. Next add the water and the stock and all the veggies, beans, and can of tomatoes. Bring to a boil, reduce to a simmer and simmer until the veggies are tender.


Serve with a crusty bread, a tasty wine or beer.


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