Beets with Oregano

INGREDIENTS:

- 2 TBSP coconut oil , melted

- 1 1/4 lb beets, peeled, cut lengthwise and then sliced into 1/4 inch pieces

- 1/8tsp. sea salt

- 12 leaves fresh oregano , minced

METHOD:

1. Heat oven to 400 degrees.

2. Toss beet slices in coconut oil. Place on rimmed baking sheet in single layer. Bake for 10 to 15 minutes. Beets should be tender and slightly browned around the edges.            

3. Place serving bowl and spinkle with oregano and salt. Toss to combine.

SERVINGS: 2

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Beets with Oregan

Bean and Collard Minestra

INGREDIENTS:

- 1/2 lb. Collards, sliced thin
- bowl of ice water
- 2  Tbsp extra virgin olive oil
- 4 large garlic cloves, minced
- 6 cups cannellini beans, cooked (you may use canned if you like)
- 4 cups vegetable stock
- 2  Tbsp tomato paste
- 6 sage leaves, sliced thin
- sea salt , to taste
- black pepper, to taste
- 2 tsp. brown sugar
- cayenne pepper
- 1/4 cup cornmeal
- 1/4 cup wheat flour
- 2 Tbsp fresh lemon juice
- parmesan cheese

METHOD:

1. Soak collards in ice water.  

2. In Dutch oven, sauté garlic in extra virgin olive oil for 20 seconds until fragrant.

3. Add half cooked beans and half the vegetable stock.

4. Place remaining beans and stock, sage, and tomato paste in blender. Blend until smooth. Pour into Dutch oven. Add salt, pepper, brown sugar and cayenne. 

5. Drain collards. Add to soup and simmer for a half hour. 

6. Mix cornmeal, flour, lemon juice and enough water to make 1 cup. 

7. Pour cornmeal mixture in slowly, stirring constantly to prevent lumps. Simmer for 15 minutes, stir occasionally, making sure bottom does not scorch. Serve hot. Garnish with parmesan 

SERVINGS: 6

Bean and Collard Minestra

Arugula, Pear, and Pecan Salad

INGREDIENTS:

  Walnut Dressing

- 2 Tbsp fresh lemon juice

- 4 Tbsp grapeseed oil

- 2 Tbsp walnut oil

- salt and pepper to taste

- 3 ripe Bartlett pears, peeled, sliced very thin

  Salad

- 5 handfuls Arugula

- 1/2 cup pecan halves

- 4 ounces fresh goat cheese, optional

METHOD:

1. Walnut Dressing In medium size bowl, whisk lemon juice, grape seed oil, walnut oil with salt and pepper to taste until smooth. Toss pears in dressing.

2. Salad In medium size salad bowl, place arugula and pecans. Pour dressing with pearsover arugula and toss well to combine. You may add small slices of soft goat cheese.

SERVINGS: 4

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Arugula, Pear and Pecan Salad

Arugula Pesto with Vegan Option

INGREDIENTS:

- 3 clove garlic, peeled and chopped

- 1/4cup pine nuts, or walnuts

- 1 cup arugula, packed, washed and dried

- 1 cup parsley leaves, packed, washed and dried

- 1/3 cup extra virgin olive oil

- 1/3 cup ricotta cheese or 4 oz. silken tofu + 2 tsp. lemon juice

- 2 TBSP Manchego cheese, grated or 2 TBSP ground pine nuts + 2 TBSP nutritional yeast

- sea salt and black pepper to taste

METHOD:

(Vegan Note: If you are using silken tofu instead of ricotta cheese, mash up tofu with wire whisk and fresh lemon juice. Grind 2 TBSP pine nuts in mortar and pestle or food processor and combine with nutritional yeast. Add to tofu mixture. Set aside.)

1. Place arugula and parsley in heavy duty, quart-sized zip lock bag. Pound leaves with rubber mallet, meat pounder, or even the back of a metal ice cream scoop.

2. Fit food processor with S-blade. Process garlic, nuts, arugula, parsley, and oil until smooth. Transfer to small bowl and stir in cheeses or tofu mixture, if doing vegan option; season with salt and pepper.

Makes enough for 12 oz. box of pasta

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Arugula Pesto with Vegan Option