• 2 TBS olive oil plus more for the bread
• 1 onion (large) diced
• 2 carrots (medium) diced
• 2 celery stalks (medium) diced
• 3 garlic cloves (large) thinly sliced
• 1 Pinch of salt
• 1 large bunch kale flat-leaf preferred stems discarded and leaves shredded
• 4 cups chicken broth or vegetable broth, low-sodium
• 1 15 oz. can tomatoes low-sodium petite diced tomatoes, with their juices
• 3 to 4 15 oz. cans cannellini beans low-sodium, drained
• 2 to 3 parmesan cheese rinds optional
• 1 TBS red wine vinegar or fresh lemon juice
• Freshly ground black pepper
• 1 Pinch of red pepper flakes optional
• 1 small loaf crusty bread 16 oz., Ciabatta or other
• 3 to 4 TBS shredded Parmesan cheese

• 1 to 2 bunches kale or other hearty greens, about 10 cups loosely packed, roughly 8 oz (see notes)
• 3 TBS olive oil
• 1 small yellow onion diced
• 1 pinch of salt
• 2 cloves garlic minced
• 1/2 cup cilantro chopped (see notes)
• 1 TBS cumin seeds see notes
• 1 1/4 cup panko or dried breadcrumbs, divided
• 1/4 cup feta crumbled
• 1 egg (1or 2 eggs) lightly beaten
• 1/4 cup Parmesan cheese shredded and rough chopped

Coleslaw:

• 1 pound Brussels sprouts
• 1/3 cup slivered almonds toasted
• 1/2 cup dried cranberries
• 1/3 cup finely shredded Parmesan cheese

Honey mustard dressing:

• 1/4 cup extra-virgin olive oil
• 2 TBS apple cider vinegar
• 1 TBS honey or maple syrup
• 1 TBS Dijon mustard
• 1 garlic clove minced
• 1/4 tsp salt

• 1 1/2 pounds brussels sprouts
• 2 TBS olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 TBS balsamic vinegar

OPTIONAL INGREDIENTS:

• 1/2 medium onion sliced into thin half moons
• nuts or dried cranberries added in final 5 minutes of baking

• 3 Tablespoons olive oil divided
• 4 lb pumpkin One 4 pound sugar pie pumpkin or other baking pumpkin*
• 1 large onion (yellow) rough chopped
• 4 large garlic cloves (or 6 medium) finely chopped
• 4 cups vegetable broth (32 ounces) low-sodium
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 dash cayenne pepper optional
• black pepper a few shakes
• 1/2 cup coconut milk cream, or milk of your choice
• 2 tablespoons maple syrup or honey
• Optional: 1/4 cup roasted pepitas green pumpkin seeds

• ⅓ cup oil
• ½ cup honey or maple syrup
• 2 eggs
• 1 cup pumpkin purée * see notes
• ¼ cup milk of your choice, or water
• 1 ½ teaspoons pumpkin spice blend * see notes
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cups flour white whole wheat or regular all-purpose
• Optional: ½ cup mix-ins like chopped nuts dried fruit or chocolate chips
• Pinch cinnamon ground, for sprinkling on top

The Base:

• 2 cups tomatoes coarsely chopped ripe
• 2 cup watermelon coarsely chopped pitted
• 1/2 peppers medium, red bell pepper
• 2/3 cucumber large, peeled and cut into chunks
• 2 scallions green parts only, cut into several pieces
• 1 handful cilantro or parsley sprigs
• 1 hot chili pepper small fresh hot chili pepper, serrano, jalapeño, or the like, seeded and minced or dried hot red pepper flake to taste

To finish the soup:

• 1/3 cucumber large, peeled and finely diced
• 1 cup cherry tomatoes or grape tomatoes, red and/or yellow, halved
• 2 cups watermelon finely diced pitted
• 2 peaches medium ripe, or nectarines
• 1 lemon Juice of 1/2 to 1 lemon (or lime) to taste
• Salt and freshly ground pepper to taste
• Fresh thyme sprigs or other fresh herb for garnish optional

• 1 eggplant (large)
• 2 Tbs. Olive oil
• 2 tomatoes medium, cut into 1/2" thick slices
• mozzarella cheese shavings, about 14 cup
• 2 cloves garlic minced
• 5 basil leaves rough chopped, or 1 tsp. dried
• 1 tsp. dried oregano + other seasonings as desired
• salt and pepper to taste
• 1/4 cup dried breadcrumbs or panko
• freshly chopped parsley and/or chives to garnish optional