dairy-free

1. Put all the ingredients in the blender, blend on high until delicious! 
2. Add more ice if necessary and blend again.
3. Drink with a straw wearing a green wig!

1. Saute the onion and garlic in the butter in a large saucepan or pot until the onion is tender.
2. Stir in the curry powder, salt, coriander and red pepper flakes. Cook for one minute, stirring occasionally.
3. Add the broth and mix well. Bring to a gentle boil.
4. Boil for 15 to 20 minutes, stirring occasionally.
5. Stir in the pumpkin and coconut milk.  Cook for 5 minutes, stirring occasionally.
6. Process the soup in batches in a blender until creamy.  Ladle the warm soup into bowls.
7. Top each serving with a dollop of sour cream (if desired - skip if dairy free) and sprinkle with chives, cilantro and/or toasted pumpkin seeds.

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.
3. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
4. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then applesauce, then oil, then eggs, until smooth.
5. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.
6. Mix in 1 tbs orange zest.
7. Scrape batter into well-greased pan.  Top with remaining 1 tsp orange zest.
8. Bake until firm and golden brown, about 45 minutes. (or until toothpick comes clean)
9. Turn onto a wire rack and cool to room temperature before slicing and serving.

Recipe doubles easily (what else are you going to do with that half can of pumpkin?) and freezes well.

1. Mix lettuce and artichoke spread in a bowl, coating lettuce.
2. Toss in remaining ingredients and combine.
3. Salt and pepper to taste.
4. Serve chilled.

1. Heat broth in large pot over low heat.
2. Heat 1-2 tbs olive oil in saute pan to medium heat, add onion and cook until they start to brown, add oil as needed.
3. Add a bit more olive oil and garlic.  Cook until fragrant, about 2 minutes over medium heat.  Be careful not to burn or brown the garlic.
4. Add a bit more olive oil and kale and move around the pan until it starts to soften, about 3-5 minutes.  Cover and turn off heat.
5. When broth is simmering, add beans and other ingredients.  Stir to incorporate ingredients together in broth.  Add more broth (or water) if needed to cover all ingredients. Bring to a simmer again, test greens for tenderness before serving.
6. Season more to your desired taste.

NOTE: One recipe I came across suggested to remove the ribs and stems of the kale, I usually keep them.  Some varieties might be a little tough for some tastes, so use your discretion.

1. Preheat oven to 350 degrees.
2. Place potatoes in a medium saucepan with enough water to cover.  Bring to a boil and cook about 10 minutes, until tender but firm.  Drain.
3. Heat 1 tablespoon oil in a skillet over medium heat, add mushrooms, cook about 5 minutes or until mushrooms start to brown.
4. Add a bit more oil and garlic, cook until garlic becomes fragrant, stirring into the mushrooms.  Remove from heat - set aside in a bowl.
5. Layer the potatoes in the bottom of the baking dish or oven-safe skillet.  Evenly layer the other ingredients: mushroom and garlic mixture, then cheese, then green onions.  Add a little salt and pepper in each layer (or as desired).
6. In a small bowl, whisk the milk and eggs until fluffy.  Mix oregano and sage into mixture at the end.
7. Pour the egg mixture into the skillet over the other ingredients.
8. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

1. Put banana and orange in blender, blend until juicy and mixed.
2. Add greens and blend until GREEN!
3. Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
4. Add a bit of water or ice if too thick.
5. Enjoy the deliciousness and health benefits daily!

Please tweak to your taste, and remember that some combinations of greens are better than others.  I know some people are averse to cilantro, even though I find it quite scrumptious!  And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.

1. Fill the saucepan 3/4 full of water and bring to a boil.
2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
5. Enjoy the simple beauty before devouring!

1. Put all ingredients into blender, and blend with lid on until everything is mixed thoroughly and your desired consistency.  You may need to add milk to thin it, or more frozen fruit to thicken it.
2. Pour into a fun glass and serve or consume immediately.

Tips: Use spinach if you "don't want to know" or throw in some parsley, arugula, or cilantro to really add some zing and "green" flavor to your smoothie.

1. Heat one tablespoon of olive oil in a large pot over medium-high heat.  Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are soft, about 3 - 6 minutes.
2. Add garlic and another tablespoon of olive oil and cook until fragrant.
3. Add carrots, sage, and vegetable broth and bring to a boil.  Turn down heat and simmer with the lid on for about 10 minutes, until carrots begin to soften.
4. Add barley or rice and potatoes, replace lid, and bring to a boil.  Add water or more broth if necessary to cover all the ingredients.
5. Add greens, mixing in to cover with broth, adding more water or broth if necessary.
6. Bring to a boil, and simmer for 5 - 15 more minutes to cook down the greens.  Add more sage or other spices, depending on your tastes.  Salt and pepper to taste.