Croutons

• 1/2 loaf rustic bread, crust trimmed, cut into 1/2 inch cubes

• 3 T extra virgin olive oil

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon Maldon or kosher salt

Toss bread cubes in extra virgin olive oil and seasoning. Spread on a baking sheet, place in an oven preheated to 375, occasionally turning. Remove from oven when golden brown, cool on tray, set aside.

Salad/Dressing

• 1 bunch kale, washed and de-stemmed, leaves torn (16-20 oz)

• 1 oz shaved Parmesan (set aside for garnish)

• 4 oz freshly grated Parmesan

• 1 lemon, zest and juice

• 4 anchovy fillets

• 3 garlic cloves

• 1/2 teaspoon Worcestershire sauce

• 1/2 teaspoon Dijon mustard

• 1 large egg yolk (coddle whole egg in warm water for 1 minute before separating yolk)

• 1/2 cup cold pressed, extra virgin olive oil

• Salt and pepper to taste

Squeeze 1/2 lemon on kale, set aside. In a food processor, blend together all dressing ingredients, drizzling oil in at the end.

Toss dressing with kale, garnish with croutons and shaved Parmesan.

• 3 good size beets

• Extra virgin olive oil

• Salt and pepper to taste

• Juice and zest of one lemon

• 1/4 c tahini

• 1 clove garlic

• 1/2 c cooked chick peas

• Fresh parsley, chopped, for garnish

Grilled Chard and Garlic Scapes with Lemon and Ricotta

• 1 bunch Swiss chard

• Extra virgin olive oil

• Juice and zest of one lemon

• 3-4 garlic scapes

• 1/2 c ricotta

• 1/4 c golden raisins

• 1/4 c white wine or lemon water

• Toasted sliced almonds

• Salt and pepper to taste

In a small saucepan, poach golden raisins in 1/4 cup white wine or lemon juice until plump. Drain and set aside.

Wash and de-stem bunch of chard, keep leaves intact. Brush lightly with olive oil and place on preheated grill for 3-5 minutes, turning until all sides are lightly charred. Remove from grill and toss leaves with 2 Tbsp EVO, juice and zest of one lemon.

Add garlic scapes to a preheated pan with 1 Tbsp olive oil and sauté over medium heat until caramelized. Add salt and pepper to taste.

While still warm, toss chard and scapes with ricotta, golden raisins and toasted sliced almonds. Serve immediately.

Snap Pea & Radish Salad

• ¾c sliced radishes

• 1.5c sugar snap peas, sliced

• 1c ricotta salata, crumbled

• ½ bunch mint leaves, torn

• 1 clove garlic, minced

• Pinch kosher salt, more to taste

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon balsamic vinegar

• 3 tablespoons extra virgin olive oil

• Freshly ground black pepper to taste

In a large bowl, toss together the radishes, peas, ricotta and mint.

Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Classic Collards with Bacon

• Large bunch collards

• 4-6 slices thick cut bacon

• 1T canola oil

• 1 head garlic, mashed

• 1t Apple cider vinegar

Finely dice bacon (1/4 inch cubes), sauté in canola oil until crisp, set aside on a paper towel. Reserve bacon grease. Wash and de-stem collards. Tear leaves into pieces that are about 2-3 inches, set aside. Mash the cloves of 1 head of garlic, set aside. In a sauté pan, use reserved bacon grease, heat on medium heat. Add garlic, turn down heat to medium low, sauté until caramelized. Add greens, sauté until bright green, cooked, but not overcooked. Add bacon, toss to incorporate well. Add apple cider vinegar, serve.

• 1 lb turnips

• 1T lemon juice

• 1 stick butter

• 1/4c toasted hazelnuts

Thinly slice turnips, toss in 1T lemon juice. Set aside. Brown butter in a sauté pan, stirring over medium heat, watching to brown, but not burn. It should become nutty. Add turnips, reduce heat and lightly sauté, adding salt and pepper to taste. Top with toasted hazelnuts (toasted and crushed). Can sub other nuts.

Lobster (or Crab) Salad

• 1 pint snap peas

• 3-5 radishes

• 3-4 ears sweet corn

• 1 lemon, zest and juice

• Extra virgin olive oil

• 1-2 ripe avocados

• 1-2 lettuce heads

• Salt and pepper

• 1 lb fresh lobster or crabmeat

Thinly slice snap peas, set aside. Thinly slice radishes into matchsticks, set aside. Zest and juice lemon and brush corn with olive oil infused with one tsp of the lemon juice. Rub corn with kosher salt, grill or roast, and cut off the cob, set aside. Slice avocados, set aside. Rinse and spin 1-2 heads of lettuce or a lettuce mix, toss with olive oil, lemon zest and juice, sea salt and pepper. Add all the other ingredients, toss well and serve. The crab / lobster and avocado can be the garnish on top, or tossed in.

• 1 lg or 2 med eggplant
  Extra virgin olive oil
  Salt
  1 package fresh or dry pasta (rigatoni or penne both work well)
  1/2c ricotta salata
  1/3c toasted pine nuts
  1/2c bunch of fresh basil, chiffonade

Slice eggplant into 1/2” sticks that are about 2 inches long. Toss in olive oil and salt. Allow to sweat for 30 min. Lay on a baking sheet and roast in a 385 degree oven until golden brown. Set aside.

Bring 6-8 qt salted water to a boil. When water is at a brisk boil, add pasta and cook until al dente.

Drain and toss pasta with olive oil, ricotta salata and toasted pine nuts. Garnish with chiffonade basil. Season with salt and pepper to taste.

Individual Vegetable Napoleons

• 1 lg or 2 med eggplant

• 2-3 good size heirloom tomatoes

• Extra virgin olive oil

• Salt

• 1/2c goat cheese for filling

• 1/2c goat cheese for sauce

• 1/2c toasted bread crumbs

• 1c crushed tomato

• Fresh basil leaves to garnish

Slice thick circles of eggplant (1/2”), toss in olive oil and salt and let sweat. Bake on a cookie sheet at 375 until golden brown. Set aside.

Slice heirloom tomatoes into large rounds. Salt lightly and set aside.

Salt and pepper to taste 1/2c goat cheese. Whisk or use a fork to whip until spreadable. Set aside.

Assemble layers on a baking sheet: eggplant, goat cheese, tomato, basil leaves, repeat (2-3 times).Top with toasted bread crumbs and bake at 375 for about 20 mins.

Whip 1/2c goat cheese on high speed for 3-5 mins until it forms a creamy, velvety sauce. Salt and pepper to taste.

Swirl a tablespoon of goat cheese sauce on a plate and top with baked Napolean. Drape with lightly warmed crushed tomatoes. Garnish with fresh basil leaves.

• 1 T olive oil

• 1 medium onion (peeled & chopped)

• 1 qt stock (veg, chicken, etc) OR 1 qt water + 2-3 tsp Better Than Bouillon

• 1 bunch kale or other leafy greens (cleaned, de-stemmed, chopped)

• 5-6 fist-sized potatoes (peeled & chopped)

• 2 c milk of choice (approximately, may need more or less to adjust consistency)

• salt & pepper to taste (typically about 3/4 tsp salt & 1/4 tsp pepper for our taste)

• 1 T oil

• 1 medium onion (peeled & chopped fairly small)

• 1 carrot (shredded)

• 1 bunch chard (washed, stems removed & chopped, leaves shredded)

• 1 bunch kale (washed, destemmed, leaves shredded)

• 1 pint snow pea pods (sliced across into small strips)

• 1 T minced garlic

• 1 T minced ginger

• 1-2 T soy sauce

• salt & pepper

• 1 package of eggroll wrappers (usually found in the produce section)

• 8 ounces fresh collard greens (about 10 big leaves)

• 1/3 or more of a package of whole wheat thin spaghetti or “spaghettini”

• 3 tablespoons pine nuts

• olive oil (the good stuff)

• 2 small cloves garlic, pressed

• big pinch red pepper flakes

• sea salt and black pepper

• 1 ounce Parmesan cheese

• 1/2 or more of a lemon, cut into wedges

Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.

Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (⅛″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.

Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.

Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.

Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

• 1 medium kohlrabi (or turnip)

• 1/2 lemon

• chopped dill

• 1/2 clove garlic

• 1 tsp dijon mustard

• 3 tbsp olive oil

• 1/4 head of savoy cabbage

• salt & pepper

Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil.

Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.