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Ingredients
Directions
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Ingredients
2 tablespoons extra virgin olive oil 1 bunch fresh kale with stems removed and leaves chopped Pinch of sea salt ½ cup sliced pickled beets* ¼ cup crumbled feta cheese 1/4 cup toasted pine nuts (optional) Preparation
*Pickled beets recipes. Canning method compliments of Janet Baker Ingredients 4 lbs. beets 3 cups onions, thinly sliced 2 cups white vinegar 2 cups water 1 tsp salt 2 cups sugar 1 Tbsp mustard seed 1 tsp whole cloves 3 sticks cinnamon, broken 1 Tbsp whole black pepper 1 bay leaf Preparation 1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender. 2. Let cool until you can skin comfortably. Slice. 3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins. 4. Add beets and cook until hot throughout. 6. Remove cinniamon sticks. 7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace. 8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. 9 Remove air bubbles. Cap with two-piece caps. 10. Process 30 minutes in a boiling water canner. Quick pickled beets recipe Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Ingredients 4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets) 1 cup cider vinegar 1 cup water 1/3 cup granulated sugar 1 teaspoon kosher salt 1/4 teaspoon (dry) ground mustard 5 whole black peppercorns Instructions 1, Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit. 2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets. 3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator. Notes-This particular recipe will keep up to 6 weeks in the refrigerator. Ingredients
Ingredients
3 tablespoons olive oil 2 teaspoons white balsamic vinegar ½ teaspoon kosher salt 8 ounces grape tomatoes, halved 3 cups arugula 1 cup sliced red onion 2 pounds watermelon, cubed 4 ounces feta cheese, cut into 1/4-inch cubes Directions Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve. Ingredients
2 cups cherry tomatoes, halved 1 shallot 2 tablespoons chopped basil 2 tablespoons chopped mint 2 tablespoons chopped chives 1 medium zucchini 1 medium yellow squash ¼ cup white wine vinegar ¼ cup olive oil Salt and pepper to taste Directions
Ingredients
NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. Ingredients
Preparation
Ingredients
Directions
Ingredients
1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
 MICROGREEN SALAD MAKES 4 SERVINGS
2. Add a dollop of Sunny Caesar Dressng (recipe below) 3. Sprinkle Amaranth and Broccoli micros to your preference SUNNY CAESAR DRESSING MAKES 3/4 CUP PREP TIME: 5 MINUTES
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like. 3. Keep it in an airtight container in the fridge for up to 5 days.  4 to 8 servings
4 small Honey Bear squash 2 tablespoons extra-virgin olive oil 2 tablespoons melted butter 2 tablespoons honey ¼ teaspoon grated fresh nutmeg 10 small to medium sage leaves, shredded Salt and freshly ground black pepper
 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry) 1½ tablespoon sea salt, scattered on a paper towel 5 teaspoons olive oil, divided Ten square sheets of foil, approximately 8” X 8”
*Leave about an inch of the stem attached to the root.  Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
 Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Serves 6-7
4-5 cups cleaned and diced parsnips 5 medium shallots, chopped 1 clove garlic, pressed or minced 4 tablespoons butter 1 tablespoon olive oil 2 teaspoons curry 1 teaspoon powdered ginger 6 cups chicken broth ½ cup half & half Salt and pepper to taste 3 tablespoons minced parsley for garnish
 Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
⅓ cup olive oil ¼ cup kosher salt 3 tablespoons fresh lemon juice 2 tablespoons unsalted butter 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 1 bay leaf 1 head cauliflower, leaves removed
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