​Green Beans and Radishes Braised in Orange Juice
Cooked radishes have a mild rutabaga or turnip flavor that complements the sweetness of green beans and orange juice.

• 4 large shallots, peeled
• 2 Tbs. olive oil
• 3 cups halved radishes
• 1 lb. green beans, trimmed and halved (4 cups)
• 1 cup fresh orange juice
  
  Leave root ends of shallots intact, and thinly slice lengthwise.Heat oil in large skillet over medium-high heat. Add shallots and radishes, and sauté 5 minutes, or until shallots begin to brown. Add green beans, and sauté 3 minutes more. Add orange juice, and season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 6 to 7 minutes, or until green beans are tender.

Vegetarian Times: November 2013 p.58

Roasted Beet Salad

• 2  pound(s)  uncooked beets, stems and roots removed
  
• 2  Tbsp  Red wine vinegar
  
• 1  tsp  Dijon mustard
  
• 1/8 tsp   table salt, or to taste
  
• 1/8 tsp   black pepper, or to taste
  
• 2  tsp   vegetable oil
  
• 1  Tbsp   fresh oregano

Preheat oven to 375°F (190°C). Place beets on foil-lined baking sheet. Bake
45 minutes or until tender.Allow to cool, then peel and slice. Place in bowl.
In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.

Source: Weight Watchers

​Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese

• 2 Tbs. pine nuts
• 1 1/2½ Tbs. vegetable oil
• 2 large heads broccoli (1 lb.), cut into small florets
• 1/4¼ cup crumbled goat cheese (2 oz.)
• 1/4¼ cup oil-packed sun-dried tomatoes, drained and sliced
• 2 Tbs. balsamic vinegar

Toast pine nuts in dry skillet over medium heat 3 to 4 minutes, stirring occasionally. Transfer to large bowl. Heat oil in same skillet over medium-high heat. Add broccoli, and cook 2 minutes, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1/3 cup water; cover tightly with lid. Steam broccoli 4 minutes, or until water has evaporated and broccoli is tender. Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper, if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top, and serve warm.

Vegetarian Times: April 2010 p.64

​Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin

• 1 ½ Tbs. olive oil, divided
  
• 6 cups thinly sliced red cabbage
  
• 1/4¼ cup balsamic vinegar
  
• 2 Tbs. honey
  
• 2 tsp. whole cumin seeds
  
• 1 large clove garlic, peeled\
  
• 1/4¼ tsp. salt
  
• 1 ½ cups cooked chickpeas, or
  
• 1 15-oz. can chickpeas, drained, liquid reserved, divided in half
  
• 1/2 tsp. ground black pepper
  
• 4 Tbs. chopped cilantro, divided
  
• 6 6-inch pita rounds (preferably not perforated)
  
• 4 oz. chilled soft fresh goat cheese, crumble
  
  Position rack just below center of oven. Place large rimmed baking sheet on rack, and preheat to 450°F. Heat 1 Tbs. oil in large skillet over medium heat. Add cabbage, and toss to coat. Add vinegar and 1/4 cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired. Toast cumin in small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder.Drop garlic and salt into food processor while running, and finely chop. Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp. cumin, and pepper. Blend to coarse purée. Transfer to bowl, and mix in 3 Tbs. cilantro.Brush tops of pitas with remaining 11/2 tsp. oil. Heat heavy skillet over high heat. Add 1 pita, oiled side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining pitas.Spread chickpea purée on crisp side of each pita leaving 1/2-inch border. Top each with 1/3 cup red cabbage, then dot with cheese. Press remaining 1/4 cup whole chickpeas into topping. Sprinkle each pita with large pinch of remaining 1/2 tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro.

Vegetarian Times: March 2013 p.71

​Tuscan Kale and Carrot Soup ( Fall Favorite!) 

• 2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
• 4 cups low-sodium vegetable broth
• 1 15-oz. can diced tomatoes in juice
  
• 2 12-oz. bunches Tuscan kale, thinly sliced
  
• ¼ cup chopped fresh basil, plus 6 whole leaves, divided
  
• 2 Tbs. chopped chives, plus handful whole chives, divided
  
• 1 15-oz. can white beans, rinsed and drained
  
• 1 Tbs. balsamic vinegar

Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.

Vegetarian Times: October 2013 p.74

​Curried Potatoes with Cauliflower and Peas

• 2 tsp. ghee or melted butter
• 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups)
• 4 cloves garlic, minced (4 tsp.)
• 2 tsp. minced fresh ginger
• 1 1/2½ tsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. brown mustard seeds
• 1/2½ tsp. ground turmeric
• 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
• 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
• 1 tsp. sugar
  
• 1 cup frozen peas, thawed
  
   Heat ghee in pressure cooker over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.Close pressure cooker, and bring up to high pressure. Cook 5 minutes. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.
  

Vegetarian TImes: January/February 2011 p.36

Gazpacho Salad

• 1 pound grape tomatoes, or cherry tomatoes, halved (about 4 cups)
  
• 1 medium English cucumber, peeled, halved lengthwise, chopped (2 cups) 
  
• 2 celery, stalks, halved lengthwise, thinly sliced (about 1 1/4 cups) 
  
• 1 item bell pepper, green, cored, seeded, chopped (about 1 1/4 cups) 
  
• 1 small red onion, chopped (about 1/2 cup)                                          
• 1 clove arlic clove, minced              
  
• 1 Tbsp olive oil 
  
• 1 Tbsp Worcestershire sauce
  
• 1 Tbsp red wine vinegar 
  
• 2 tsp fresh lemon juice                              
  
• 1 tsp table salt                                     
  
• 1/2 tsp black pepper, freshly ground                 
  
• 1/8 tsp hot pepper sauce, or to taste                
  
  

Mix all ingredients in a large serving bowl. Toss well and serve. 

​Farm Medley Salad

• 1 bag of lettuce
  
• 1/2 bag of spinach
  
• 1/2 bag of beet greens
  
• 1/2 bag of kale
  
• 1 bundle of radish
  
• Olive Oil & Balsalmic
  
• Tofu (Optional)

Rinse greens and mix together in one bowl. Thinly slice radish and mix into greens. Drizzle with Olive oil and Balsalmic *Dice tofu in cubes and cook in frying pan with a little bit of olive oil until golden then add to salad for some added protein!

​Dramatically Seared Green Beans with Garlic and Chiles

• 2 Tbs. canola or peanut oil
• 1 lb. green beans, trimmed
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp red pepper flakes, optional

Heat large, deep skillet or wok 2 minutes over medium heat. Add oil, and swirl to coat pan. Increase heat to high, wait 30 seconds, then add green beans and big pinch of salt. Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.

Vegetarian Times:January/February 2008 p.73

Rosemary Roasted Beets

• 6 beets
• 4 cloves garlic
• 3 tbsp chopped fresh rosemary
• 2 tbsp extra-virgin olive oil
• 1/2 tsp each salt and pepper 1/2 tsp
• 1 tbsp minced fresh parsley 

Cut beet tops to leave 1 inch (2.5 cm) attached; leave tails. Place on 16-inch (40 cm) piece of foil. Sprinkle with garlic, rosemary, 1 tbsp (15 mL) of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour. Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley.

 Source : Canadian Living Magazine: November 2004 

Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce

• ​1/4¼ cup lemon juice
• 3 Tbs. pure maple syrup
• 1 Tbs. hemp oil
• 2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
• 32 Brussels sprouts, trimmed and halved (about 2 lb.)
• 2 Tbs. safflower oil, or other high-heat oil
  
   Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl. Set aside.Toss Brussels sprouts with safflower oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut side down. Cover tightly with foil. Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.

Vegetarian Times: November 2013 p.36

​Cabbage Rolls

• 2 heads savoy cabbages or green cabbage, (each 2lb/1 kg)
• 2 tbsp (30 mL) butter
• 2 large white onions, sliced
• 1/4 tsp (1 mL) caraway seeds, crushed
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 3 tbsp (45 mL) packed brown sugar
• 2 cans (each 28 oz/796 mL) crushed tomatoes

Filling:

• 2 tbsp (30 mL) butter
• 3 onions, chopped
• 4 cloves garlic, minced
• 1/2 tsp (2 mL) dried thyme
• 1 pinch cayenne pepper
• 1/2 cup (125 mL) long-grain rice
• 1-1/4 cups (300 mL) sodium-reduced chicken stock
• 1-1/2 lb (680 g) lean ground pork or lean ground beef
• 1/2 cup (125 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped fresh dill, ( or 1 tsp/5 mL dried dillweed)
• 1 egg, lightly beaten
• 3/4 tsp (4 mL) salt
• 3/4 tsp (4 mL) pepper
  Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.In large shallow Dutch oven, melt butter over medium-high heat; saute onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden. Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside. Filling: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened. Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven. Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.Cover and bake in 350°F (180°C) oven for about 2 hours or until tender.Additional information : Make-Ahead Refrigerator: Bake rolls and let cool. Cover and refrigerate for up to 24 hours. Reheat, covered, in 350°F (180°C) oven for about 1 hour.Freezer: Bake rolls and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Reheat, covered, in 350°F (180°C) oven for 1 hour.
  
  Source: Canadian Living Recipe

​Southwestern Corn Salad with Avocado-Lime Dressing

• 2 cups chopped romaine lettuce
• 1 1/2cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
• 1 cup grape tomatoes, chopped
• 1/2 cup fresh or frozen corn kernels
  
• 1/4 cup chopped green onions
  
• 1/4 cup chopped cilantro
  
• 1 ripe avocado
  
• 3/4 cup prepared (not chunky) salsa
  
• 1/2 cup low-fat sour cream
  
• 3 Tbs. lime juice
  
• 4 drops Tabasco sauce, optional
  
• ⅓ cup crushed corn tortilla chips (about 20 chips), optional

Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).

Vegetarian Times:May/June 2010 p.56

Eggplant Stacks

• 1 Large Eggplant or 3 small
• 1 Ball of Fresh Mozzarella
• 1 Jar of Roasted Red Pepper
  
• 2 cups of Flour
  
• 3 Eggs
  
• Salt

Begin heating olive oil in a frying pan on medium and preheat oven to 375F. Slice the eggplant about 1/2 inch thick and sprinkle with salt (this takes the bitterness out). Coat each slice with egg then flour, after all slice are coated begin frying in pan until golden brown.Place the fried eggplant on a cookie sheet about 6 to 8 slices then add a slice of fresh mozzarella and a slice of roasted red pepper on top of the eggplant and close the very top with another slice of fried eggplant, like a sandwhich. Cook in the oven for about 20 minutes.

Salad W/ Beets & Goat Cheese

• ​1 bag of Lettuce Mix
  
• 1 bag of Spinach
  
• 6 Beets
  
• 1/2 cup of Goat Cheese½
  
• 1 Small Spanish (Yellow) Onion

Wash and boil  Beets until tender about 30 to 45 minutes.While Beats are cooking mix the bag of lettuce and spinach together in a bowl, add the crumbled goat cheese and diced onions. Once beats are done cooking run under cool water while peeling the skins off and then dice into quarters and place on salad.
*Balsamic is the recommended dressing for this salad.

---

KALE
A member of the large brassica family (with such diverse cousins as broccoli, cauliflower, cabbage, brussels sprouts, bok choy and turnips), kale is a top source of vitamin A and is positively loaded with beta-carotene. This nutritional powerhouse is also a significant vitamin C provider and is rich in fiber. It also contains huge amounts of the antioxidant lutein, thought to be helpful in avoiding such optical problems as macular degeneration and cataracts.

Selecting and Storing
Look for deep colour in the leaves. Kale is best kept in a plastic bag pierced for aeration, and it lasts in the refrigerator 3-4 days. While baby kale can be eaten raw, the bigger winter variety should be cooked. Rinse it well under cold water; if centre stems are large, strip the leaves from the stem with a sharp knife. Steam about eight minutes and it will be nicely crunchy; steam 30 to 40 minutes to give it a soft texture similar to cooked spinach. Sliced or shredded kale will require less cooking time.

What to Do with Kale
Kale's strong, peppery flavour helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Try it on its own or in combination with other, equally robust foods.
-Coarsely chopped and sautéed, kale is a welcome ingredient in hearty winter soups such as minestrone or bean or lentil soup.
 -From Portugal comes the rich, densely flavoured caldo verde (greens soup). Sauté 1 medium onion, 2 cloves garlic and 6 peeled, thinly sliced potatoes in olive oil; add 8 cups water or chicken broth and simmer until potatoes are soft, about 20 minutes. Mash potatoes in the pot. Stir in half a pound cooked, thinly sliced linguica sausage (or low-fat turkey sausage). Add 1 pound thinly shredded kale leaves (inner stem removed); simmer 5 more minutes.
-Add chopped kale to your favourite stir-fry about 5 minutes before it's finished cooking. For a quick side dish, simply stir-fry 2 cups of chopped kale with a clove of minced garlic for 5 minutes; top with toasted sesame seeds and a drizzle of sesame oil.

• -Juicer devotees will appreciate the pick-me-up kale adds to vegetable juices; combine it with carrots and beets in your juicer and add a little fresh ginger root for a healthy and delicious juice.
  -For a spicy twist, add 1/2 cup finely chopped kale and 1 minced jalapeño pepper to your favourite corn bread recipe.
  -Perk up your starches! Chopped very fine and sautéed or steamed, kale can be added to mashed potatoes (one bunch per dozen potatoes) for a boost in flavour, nutrition and colour.
  -Alternatively, toss some chopped kale into the pot when you're making rice (use 1/2 cup chopped kale per cup of rice and add at the beginning).​
  

​Kale Chips 

• Kale
  
• Olive Oil
  
• Vegetable Seasoning

Preheat oven to 375F. Rinse kale and coat lightly in olive oil and vegetable seasoning. Put in oven for 5  to 10 minutes ( depending on how crunchy you want them!) but flip halfway through. Kale should be green, crisp and tasty!

*Oven tempertures vary, so the first time making this dish it is in good practice to keep an eye on it to prevent from burning Kale. If the tips begin to brown that is a good time to flip the kale.

​Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
Vinaigrette

• ¼ cup olive oil
  
• 3 Tbs. chopped fresh mint
  
• 2 Tbs. lemon juice
  
• 1 Tbs. minced shallot
  
• 1 tsp. Dijon mustard
  
• ½ tsp. sugar

Salad

• 1 lb. sugar snap peas, trimmed
  
• ⅓ cup chopped pistachios

 
Make Lemon-Mint Vinaigrette: Whisk together all ingredients. Make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 Tbs. Lemon-Mint Vinaigrette. Stir in pistachios.

Vegetarian Times: July 2008

​Spanish Spinach Salad

• 1 bag of Spinach
• 1 bag of Lettuce
• 2 Tomatoes
• 2 Sweet pepper
• 1 Small Red/Yellow Onion
• 2 Avacados
• 1 can of Pinto Beans

Dressing:

• Handful Cilantro (Corriander)
  
• 1/2 cup of Olive oil
  
• 4 Lemons
  
• 2 Cloves of Garlic
  
• 1 Tbsp Salt & Pepper

Mix spinach and lettuce in a bowl together Slice up tomatoes, peppers, avacados (Avacados have a tendency to brown quickly so make sure you add these right before you pour the dressing on, which will prevent your avacados from turning brown) and onions and add to mix greens as well as drained pinto beans For dressing put the cilantro, garlic, salt, pepper, olive oil and the juice of the 4 lemons into a blender and blend until mixed 

Tri-Colour Roasted Peppers

• 2 Yellow Bell Pepper
• 2 Orange Bell Pepper
• 2 Green Bell Pepper
• 1/2 cup of Feta Cheese
• 1/2 cup of Blue Cheese
• 1/2 cup of Goat Cheese

Preheat oven to 375F.Meanwhile cut your peppers into 6 slices each, once peppers are sliced up coat in olive oil and place on a baking sheet with the flat outside down and the inside facing up. Place the crumble feta on top of the green peppers, the blue cheese on the orange peppers and the goat cheese on the yellow peppers. Cook in the oven for 15 minutes.

​Butternut Squash and Chickpea Stew with Couscous

• 2 Tbs. olive oil
  
• 1 medium carrot, diced (¾ cup)
  
• 1 small onion, diced (1 cup)
  
• ½ red bell pepper, chopped (½ cup)
  
• 1 Tbs. whole cumin seeds
  
• 1 bay leaf, crumbled
  
• 2 16-oz. cans chickpeas, rinsed and drained, divided
  
• 1 32-oz. container butternut squash soup, divided
  
• 1 ½ cups couscous

Heat oil in saucepan over medium heat. Sauté carrot in oil 3 to 5 minutes, or until softened. Add onion and bell pepper, and sauté 3 to 5 minutes more, or until soft. Stir in cumin seeds and bay leaf.Purée 3/4 cup chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to carrot mixture along with remaining chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper. Meanwhile, place couscous in heat-proof bowl, and stir in 1 1/2 cups boiling water. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff couscous with fork. Divide couscous among 6 shallow bowls. Ladle chickpea stew around couscous in each bowl.

Vegetarian Times: April 2008

​Glazed Radishes

• 1 pound radishes
  
• 1 knob butter
  
• Salt and pepper
  
• 2 cubes sugar 

Put radishes in a sauté pan just large enough to hold them. Add enough water just to cover, and season with salt and pepper. Boil until tender, by which time the water should be nearly gone. Add a knob of butter, and a cube or two of sugar. Cook a minute or two until the sugar melts and the radishes become glazed.

Provided by -Laura Calder: French food at home

​Curried Turnips

• 2 Tbs. butter
  
• 1 medium-sized onion, thinly sliced
  
• ¾3/4 tsp. turmeric
  
• 1 Tbs. minced fresh ginger
  
• 1/4 tsp. ground coriander
  
• 1/8 tsp. cayenne
  
• 3/4 tsp. salt
  
• 1/2 tsp. freshly ground black pepper
  
• 1/2 tsp. garam masala
  
• 1/2 cup plain yogurt
  
• 2 lbs. turnips, peeled and cut into 1-inch cubes

In large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more. Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.

Vegetarian Times: January 2003

​Fresh Roma Tomato Sauce

• 14 Roma Tomatoes
  
• 1 Large Carrot
  
• 1 Large Onion
  
• 2 Celery Stalks
  
• 1 Tbsp of Olive Oil
  
• 1 Tbsp of Basil &Thyme
  
• 2 Tbsp of Oregano
  
• 2 tbsp Salt & Pepper
  
• 2 tbsp Sugar

Preheat olive oil in large sauce pot, meanwhile begin finely dicing the carrots, onion and celery. Sautee is sauce pot. While that is cooking blend the tomatoes, herbs, salt and pepper in blender to the consistancy you want. Once the onions are clear add the blended tomatoes and herbs to the pot. Let simmer for 15 minutes and then add sugar.*This is a recipe you can make in large batches and freeze what you don't use for another time.

Caprese Sandwhich

• Heirloom Tomatoes
  
• Fresh Basil Leaves
  
• Fresh Mozzarella
  
• Fresh Bread
  
• Mayo
  
• Balsalmic
  
• Salt and Pepper

Thickly slice your tomatoes and fresh mozzarella and sprinkle them with salt and pepper. Spread mayo onto your sliced fresh bread and put your whole basil leaves ontop of the mayo, about 2 or 3 leaves, then put your tomatoe and mozzarella on the basil and drizzle lightly with balsalmic.*This can be eaten cold or heat in a pan like a pannini.

Greens of Greece

• 1 to 2 bags of Kale
  
• Pint of Cherry/Grape Tomatoes
  
• 1/2 cup of Feta
  
• 1 small Yellow Onion
  
• 1/2 Lemon
  
• Olive Oil
  
• Vegtable Seasoning

Preheat oven to 350F. Chop tomatoes in half, Crumble feta if not already done, and Finely dice onions and mix all together with olive oil and seasoning in a seperate bowl from kale. Rinse Kale and place in oven safe cookware and lightly coat kale in Olive Oil and Season. Place kale in oven for 5 minutes, flipping Kale halfway through.Take kale out of oven add the bowl of tomatoes, feta and onions and mix in with kale. Place in oven for another 2 minutes. Remove and drizzle with fresh lemon juice and Viola!

Parsnip Pear Soup

• 1 Tbs. coconut oil
  
• 2 leeks, white parts only, sliced (1 ½ cups)
  
• 1 ½ lb. parsnips, peeled and cut into ½-inch rounds (3 ¾ cups)
  
• 2 very ripe pears, peeled, cored, and diced (2 cups)
  
• ¼ tsp. ground nutmeg
  
• ⅛ tsp. cayenne pepper
  
• 1 qt. low-sodium vegetable broth
  
• 3 Tbs. almond butter
  
• 1 Tbs. pure maple syrup
  
• Chopped parsley leaves, for garnish, optional
  
• Freshly cracked black pepper, for garnish, optional

Heat coconut oil in medium saucepan over medium heat. Add leeks, and sauté 4 minutes, or until softened and translucent. Add parsnips, pears, nutmeg, and cayenne; cook 2 minutes more, or until all vegetables are glistening. Add broth and 3 cups water, and season with salt and pepper, if desired. Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.Blend soup in blender or food processor in batches, if necessary, until very smooth. Add almond butter and maple syrup, and blend until smooth; return soup to saucepan (for extra smoothness, press soup through sieve into saucepan). Season with salt and pepper, if desired. Garnish servings with parsley and pepper, if using.

Vegetarian Times: November 2013 p.39

Spinach & Basil Pesto

• 1 cup lightly packed basil leaves
• 5 ounces washed spinach      
• 1/2 cup or more of walnuts
  
• 2 cloves garlic, chopped
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon salt
  
• Add water as necessary

Blend all in food processor fittedwith metal blades. Add some water as necessary to make a creamy consistency. Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.*Also is a great addition to any sandwhich

Recipe Provided by VegNews

​Boerenkool (Best Way to Eat Kale)

• 4 lbs organic potatoes, peeled and cubed (I use Yukon Gold)
• Sea salt
• 2-1/2 lbs kale, washed, stems removed, shredded (I used tender baby kale, stems and all)
• 3-4 Tbsp butter
• 1/8 tsp ground nutmeg
• 2 Tbsp milk
• 1/4 cup white wine vinegar
• Fresh black pepper, to taste

Place the peeled and cubed potatoes in a pot with 1/2 teaspoon of sea salt, and cover by 1 inch of water. Bring to the boil. Cover, reduce heat to medium, and cook 20 minutes, or until potatoes are tender.While the potatoes are cooking, trim, wash and chop the kale (I use baby kale, which doesn't need to be chopped). Heat a large nonstick frying pan over medium heat. Add 1 tablespoon of the oil, and the kale, in batches if necessary. Sauté the kale for 2-3 minutes, until wilted and tender. Stir in the nutmeg and cook for 30 seconds. Remove from heat and set aside.When the potatoes are cooked through, drain the water, and return the potatoes to the warm pot. Mash while still hot (a hand masher works best) with the remaining canola oil or butter and milk. The potatoes should be very smooth.
Mix the kale into the mashed potatoes. Add white wine vinegar, and stir to combine. Taste, and season with sea salt (if needed) and black pepper. Serve hot.

Source : The Perfect Pantry Recipe

Red Potato & Radish Salad

• 28 small new red potatoes
  
• 12 radishes
  
• 2 celery stalks
  
• 1/2 cup thinly sliced red onions
  
• 1/4 cup chopped fresh dill 

Dressing:

• 1/2 cup vegetable oil
  
• 1/4 cup lemon juice 1/4
  
• 1 tbsp grainy mustard
  
• 1 1tbsp salt
  
• 1 tbsp pepper
  
• 1/4 tsp granulated sugar 

In saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Drain and let cool. Meanwhile, cut radishes in half and thinly slice; place in large bowl. Add celery, onion and half of the dill. Cut potatoes
into quarters; add to bowl. Dressing: In small bowl, whisk together oil, lemon juice, mustard, salt, pepper and sugar; pour over potato mixture and gently toss to coat. (Make-ahead:Cover and refrigerate for up to 4 hours.) Serve sprinkled with remainiing dill.

Source: Canadian Living Magazine: July 2003 

"Z" Grilled Panzanella Salad

• ​​1 Bagette, Cut Into 2" Thick Slices
• 2 Medium or 3 Small Zuchucci, Cut Lengthwise 1" Slices
• 2 Medium or 3 Small Yellow Squash, Cut Lengthwise 1" Slices
• 1 Large or 2 Medium Red Onion, Cut 1" Slices
• 1 Large Red Bell Pepper, Cut 2" Slices
• 5 Basil Leaves, Torn or Roll & Cut into stripping
• 1 Garlic Clove, (1) Cut in half
  
• 2 Tablespoons of Olive Oil, (1) to toss of veggies & (1) To Wipe the Grill So Nothing Sticks
  
• Kosher Salt & Fresh Ground Pepper to Taste

"Z" Vinagrette Dressing

• 1 Garlic Clove, minced
  
• 1/2 Cup of Extra Virgin Olive Oil
  
• 2 Tablespoons of Red Wine Vinegar
  
• 2 Teaspoons of Dijon Mustard
  
• 1 Teaspoon of Honey
  
• Kosher Salt & Fresh Ground Pepper to taste

Chicken and Tomato-stuffed Zucchini

• ​ 4 - 8 ounce zucchini
• 1 1/2 cups chopped cooked chicken or turkey (about 8 ounces)
• 1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and/or yellow summer squash)
• 1/2 cup chopped tomato (1 medium)
• 6 tablespoons finely shredded Parmesan cheese
• 1 teaspoon Mediterranean seasoning or other herb seasoning blend

Preheat oven to 400 degrees F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4-inch-thick shells.In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 10 to 15 minutes or until heated through        
 

​Italian Pasta Salad

• 1 Box of Rotini Pasta
  
• 250g of Feta Cheese
  
• 1 Pint of Cherry Tomatoes
  
• 1 Large Salad Cucumbers
  
• 1 Red Onion
  
• 2 Tablespoons of Fresh Oregano
  
• 1Tablespoon of Fresh Thyme
  
• 2 Lemons
  
• 1/4 cup of olive oil

Boil pasta according to directions on the box. While pasta is cooking begin Halving Tomatoes, Dicing the Cucumber & Onion, Crumbling Feta. Add the Tomatoes, Cucumbers, Onion and Feta into one bowl. Dice up Oregano and Thyme. Add Herbs to Veggies and Feta and Mix in 1 juice of lemon. Once pasta is finished drain and then add olive oil and the other lemon directly to pasta. Then mix in the bowl of veggies, herbs & feta Can be eaten cold or warm.