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| Cabbage Salad 2 cups shredded red cabbage 1 small tomato, diced ½ cup fresh squeezed orange juice ¼ cup fresh lime juice fresh ground black pepper to taste Toss the cabbage and tomato together in a bowl. Pour the orange and lime juice over the mixture. Season with black pepper and toss well to combine. Let marinate in the refrigerator for at least 1 hour. Collard Stew 1 medium onion, minced 4 medium garlic cloves, chopped ½ tsp. red chili powder (more if you like it spicy) 3 cups + 1 tbsp. vegetable broth 1 medium green bell pepper, diced 2 cups collard greens, finely chopped 1 (15 oz) can diced tomatoes 1 (15 oz) can black beans, rinsed 1 cup frozen corn 1 (4oz) can diced green chilies 1 tsp. dried oregano 1 tsp. cumin ½ cup chopped fresh cilantro salt and pepper avocado slices (optional) Heat 1 tablespoon of broth in a large pot, sauté the onion, garlic, and green peppers over medium heat for 5 minutes, stirring often. Add the chili powder, the remaining vegetable broth, collards, and tomatoes; cook for another 5 minutes. Add the beans, corn, green chilies, oregano, and cumin. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer, uncovered, for 15 minutes. Add the cilantro, salt and pepper. Serve with sliced avocado on the top. Dijon Broccoli 1 bunch fresh broccoli 2 tbsp. olive oil 1 ½ tsp. Worcestershire sauce salt and freshly ground pepper to taste 1 tsp. Dijon mustard 1 tbsp. cider vinegar cayenne pepper Steam the broccoli until it is barely tender. In a bowl, combine all the other ingredients. Add the broccoli to a serving dish and pour the sauce over the top. Baked Cauliflower 1 head cauliflower ¼-1/2 cup olive oil freshly ground pepper to taste ¼ cup grated parmesan Remove stems and leaves from the cauliflower; wash and pat dry. Place in a baking dish and spread the olive oil over the cauliflower and coat evenly. Sprinkle with the parmesan and the pepper to taste. Cover with foil and bake at 375 degrees for about an hour, or until tender. Creamy Kohlrabi Salad 1 lb kohlrabi 3 green garlic, minced 1 tbsp. red onions, minced ¼ cup ricotta cheese 2 tbsp. plain yogurt 1 tsp. mustard Cut the kohlrabi into quarters and steam, covered, over boiling water until tender, about 25 minutes. When the kohlrabi is cool enough to handle, remove the skins with your finger. Place the kohlrabi in a medium bowl with the garlic and red onion. In a food processor or blender, combine the ricotta, yogurt, and mustard until just creamy. Pour the ricotta mixture over the kohlrabi mixture and toss well to combine. Serve warm or at room temperature. Twice Baked Turnips 2 large turnips 1 tbsp. olive oil 2 tbsp sour cream or plain yogurt 2 tsp. oregano 1 tsp. garlic powder salt and pepper to taste Preheat the oven to 400 degrees. Cut the stem end from turnips. Rub each with the olive oil and wrap tightly in aluminum foil; bake for about 90 minutes or until the sides are soft enough to scoop out. Scoop out the insides or both turnips, leaving the shell intact. Mash and whip the insides with the sour cream, spices and seasonings. When the insides are a creamy consistency, carefully spoon them back into the shells. Reduce the heat to 350 degrees and bake the turnips for 20-30 minutes or until heated through. Mashed Green Garlic Turnips 2 lb turnips, peeled and cut into chunks 8 green garlic, sliced 2 tbsp. olive oil 2 tbsp. prepared horseradish salt and freshly ground black pepper 1 pinch nutmeg 2 tbsp. chopped fresh parsley Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add the water to fill about halfway, cover, and place over medium high heat. Bring to a boil, turn down the burner, and simmer until soft, about 15 minutes. Drain the turnips and garlic very well. Using a potato masher, mash the turnips and garlic together. Stir in the olive oil, horseradish, salt, pepper, and nutmeg and mix well. Just before serving, add the parsley. |