Potato Leek Soup

  1. Slice four leeks into ¼ inch slices. Sautee in butter or oil until translucent.
  2. Add 2 tablespoons of flour, stir to combine. Add three cups of potatoes, diced, and a sprig or two of thyme.
  3. Add enough water to cover potatoes, simmer until potatoes are soft. Puree or leave chunky. Garnish with milk, cream, sour cream, and fresh herbs.

Crumble Stuffed Apples

  1. Cut out the core of two apples, leaving the apple whole (sort of like carving a pumpkin). Slice a little apple off the bottom, so that the apple sits flat.
  2. Make the crumble using your recipe of choice. Place apples in a baking dish and stuff the apple cavity with crumble.
  3. Bake for 45 minutes, until the apples are fork tender. Serve with vanilla yogurt for a healthy treat!

Beet Salad with Sundried Tomatoes

  1. Quick-steam the beets for 15-20 minutes, until tender. Cool slightly and peel.
  2. Julienne the beets, toss with thyme, olive oil, and lemon juice. Slice up a few sundried tomatoes and add to the beets.
  3. Toss in feta cheese, season with pepper, and serve!

Fancy Dino Kale Chips

  1. Black kale makes beautiful kale chips because of its texture and shape. Rinse kale, but leave them whole – no ripping!
  2. Toss or brush each leaf with olive oil and sprinkle with salt and pepper (thyme, rosemary, chili flakes, or sesame seeds too).
  3. Bake at 350 for 20-30 minutes. Cool, then serve them standing upright in a glass or jar.

Mixed Greens with Roasted Tomatoes

  1. Wash, then toss tomatoes in olive oil, salt, and pepper. Roast at 400 for 15 minutes, until they begin to burst.
  2. Remove from oven an immediately mix in one clove of garlic, crushed. Toss well.
  3. Pour warm tomatoes over your mixed greens (or spinach), add a splash of vinegar or lemon juice, toss, and serve.

20-minute Borsct

  1. Boil 4 cups of water with two small potatoes, cubed. Steam one beet, set aside to cool, then grate.
  2. In a pan, sautee onions and shredded carrots then add to the broth. Add the onions, carrots, shredded beets, and one small can of tomato paste to the broth.
  3. Add ½ cabbage, shredded. Then season with salt and pepper and simmer for 20 minutes. Serve with a dollop of sour cream.

Spinach & Goat Cheese Filled Mushroom Caps

  1. In a skillet, sautee 1 clove of garlic, crushed, with half a bunch of spinach, washed well. Cook until spinach is wilted through. Set aside to cool.
  2. Mix cooled spinach with ½ cup of goat cheese, a pinch of salt, and pepper.
  3. Wash mushrooms and remove stems. Stuff them with the spinach and goat cheese mixture, then bake for 20 minutes at 350.