Recipes

• 2 Tbs canola oil
• 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
• 4 large cloves garlic finely chopped
• 2 tsp cumin ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
• 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
• 1 15 ounce can diced tomatoes low sodium
• 1 cup water

• 12 ounces cranberries 1 bag fresh or 2 1/2 cups frozen
• 2 Tbs. maple syrup or honey
• 1/2 cup water
• 1 medium orange Zest of 1 medium orange, preferably organic, divided
• 1/2 tsp. ground cinnamon
• Optional: 1/4 cup orange juice

• 1/2 cup oats (old-fashioned oats)
• 1 pinch salt
• 1 dash cinnamon ground
• 1/2 medium apples with peel, cored and chopped
• 1 Tbs. raisins or dried cranberries
• 1 Tbs. nuts toasted chopped
• 1 cup milk of your choice

Optional Ingredients:

• Chia seeds and/or ground flax seeds.
• Fresh pomegranate seeds.
• Toasted coconut flakes.

• 4 pounds Apples McIntosh, Braeburn, Fuji, Gala – cut, cored, but not peeled
• 2/3 cup apple cider
• ¼ cup lemon juice
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice

• 1 1/4 lb. potatoes red-skinned and white-skinned, cut into 1 inch pieces
• 3/4 lb. sweet potato cut into 1-inch pieces
• 3 carrots cut into 1-inch pieces
• 1 lb. beets a mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
• 1 large onion cut into chunks
• 4 tbsp. olive oil
• 3/4 tsp. Salt
• 3/4 tsp. ground pepper
• 2 tbsp. chopped fresh rosemary optional

• 1 bunch beets with greens attached
• 2-3 oranges peeled and cut into segments
• 1/2 small onion cut into thin slices
• 2 Tbsp vegetable oil*
• 1/4 cup vinegar*
• 1/4 tsp salt
• 1/4 tsp pepper
• extra salad greens optional
• 1/2 cup crumbled feta cheese optional

• 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