This salad dressing is loaded with good things that make all the difference in a fresh from the garden salad.  It is a snap to do and so economical.  Just compare these ingredients to those in a bottle.  You won’t find words that you can’t pronounce in this recipe!  Your body will thank you.

1/2 c canned cannellini beans, rinsed and drained
1/2 c extra virgin olive oil (use your favorite for optimum flavor)
2  cloves garlic
1/4 c. fresh basil leaves
1/4 tsp salt
2 Tbsp balsamic vinegar

Place all ingredients in a food processor or blender and process until smooth, just a few seconds.  Let it come to room temperature for best flavor.

Lee’s Southern Braised Greens serves 4-6

This is a staple recipe in our home as we eat a lot of greens on a year round basis. I am convinced it is the one vegetable that has the most power packed nutrition of all. Sadly, it always seems to be a mystery for the majority of folks as to how to prepare without losing delicious flavor and nutrition. As a result, many are missing out on a vegetable that is, calorie for calorie, probably the most concentrated source of nutrition of any food. Actually, what is most important about these dark leafy greens isn’t how you prepare them but simply that you EAT them!

Ingredients

• 2 tablespoons olive oil or 4 slices of locally farm raised pork bacon
• 1 medium onion diced
• 1 red bell pepper diced small
• 4 cloves garlic, minced
• 2 teaspoons salt
• Pinch of cayenne pepper (don’t worry, it won’t make it spicy hot)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups chicken stock (homemade is best)
• 1 cup of bottle beer
• 2 tablespoons raw apple cider vinegar (Eden brand is good)
• 2 tablespoons molasses
• 2 ½ pounds of fresh greens cut into ribbons 1″ thick, such as kale, collard greens, or turnip greens rinsed well, picked over and tough stems removed

Directions

If using bacon, in a large, heavy pot cook the bacon over medium heat until it has rendered most of its fat, about 5 to 6 minutes. Remove the bacon and leave the drippings in the pan. Otherwise add the olive oil and continue with the recipe.
Add the onions, garlic, red bell pepper, salt, cayenne, and black pepper and sauté over medium heat until the onions are wilted, about 4 minutes.
Add chicken broth, beer, vinegar, and molasses and bring to a boil. Reduce liquid by half and begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and turning the greens as they wilt.
When all of the greens have been added, reduce the heat to a simmer. Then cook over low heat partially covered and stirring occasionally for about 15-30 minutes (depending on the type of greens used) till just tender. Check by tasting a few strands and add salt or pepper if needed. Remove lid if excess liquid remains and reduce a bit.
Chop the bacon and sprinkle over top of greens and serve.

This is such a great picture of my Dad cooking greens for our Christmas Eve dinner. He knows first hand how important greens are for his good health. Don’t you love his sweater? Love you Dad!

Simply Delicious Greens

We enjoy this recipe for its simplicity and immense flavor. Seasoned with onion, garlic, rosemary and red pepper flakes for brightness, the kale is slowly cooked for extra rich color and depth of flavor. Servings: 4 to 6

Cavolo nero (black kale) is also known as Tuscan, Lacinato and dinosaur kale and is one we adore. It is a super star for even more nutrition than the standard kale.

Ingredients

2 tablespoons of olive oil
1 large onion diced
1 tablespoon of fresh rosemary leaves stripped off of a branch and minced
1 teaspoon of sea salt
2 ½ pounds of cleaned and stemmed greens like kale, collards, beet greens or turnip greens cut into narrow strips or just chopped.
2 large cloves of garlic minced
1/2 cup white wine
1/2 cup chicken broth
A few crushed red pepper flakes

Directions

In a large, heavy-bottom saucepan gently sauté the onions and rosemary in olive oil over medium heat for 8 minutes.
Add salt and greens in batches turning with tongs as you sauté until wilted over medium heat.
Once greens are wilted add garlic, wine and broth and reduce liquid for 5 minutes.
Sprinkle in red pepper, cover and simmer for 7 minutes or until tender depending on the greens used. Just keep testing for tenderness by trying a few strands. Don’t over cook to capture all the goodness you can!

Serves 4

Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. It is close to one of the most complete foods in nature because it contains all 9 amino acids, enzymes, protein, vitamins, minerals, fiber, antioxidants, and phytonutrients. It is easily digested and is a high-energy grain. It contains more calcium than milk and can even help balance your blood sugar. Quinoa is gluten-free and safe for those who are on a celiac diet. While being especially easy to cook, it can be enjoyed year-round because it’s versatile, light, fluffy, slightly crunchy and subtly flavored. We love it!

Ingredients

3/4 cup dried quinoa
1¼ cups vegetable broth or water
Pinch of sea salt

1/3-cup dried cranberries or cherries chopped
¼ cup walnuts or almonds chopped

2 cups cooked black beans
1 very ripe mango, peeled and sliced away from pit,then diced
2 stalks celery, diced
½ cup thinly sliced green onions
1/2 teaspoon sea salt

4 large Romaine lettuce leaves

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot or mango nectar or juice
1 jalapeño, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper

Directions

In a medium sized saucepan, combine the quinoa, salt pinch and vegetable broth then bring to a boil. Reduce heat, cover and simmer for 15 minutes. Once done add walnuts, cranberries or cherries and allow them to steam covered for 5 minutes off heat.

Place beans, mango, celery, green onions and salt in a large bowl. Fluff cooled quinoa with a fork and add to bowl. Gently combine.

In a small bowl, whisk together all ingredients for vinaigrette. Pour over salad and toss to coat. Taste for extra lime or salt and add.
Serve over lettuce leaves.

Nutritional Information:
300 calories~20.8 g protein~30g carbs~3.7g fiber

Over the river and through the woods…..I’m not a grandma but can’t wait till Thursday! Have the turkey ready to roast as well as the vegan “turkey”. Stock has been made for the dressing and gravy. Eagle eyed and have zeroed in on what’s in the garden for the veggie selections. Spelt flour is lined up for the rolls. Iced red zinger and ginger tea to drink. And finally pecan pie with maple whipped cream for dessert. Can’t wait to have our very first Thanksgiving at PR farm!!

Serves 6-8

Whenever we travel I have this soup stored in my freezer at home ready to boost our immune systems into fighting off any bug that we might have picked up. It is great to make for family and friends as well as making it for yourself. Everything is right here to come to the rescue from fighting colds to cancer plus it is delicious. Have everything ready to go and it will pull together quickly. You can do this. -To your good health, Lee

Ingredients:
1 ½ C. dried navy or black beans rinsed and cooked till just tender or 2 cans drained.
1 tsp olive oil
3 cloves garlic, chopped
Zest of 1 organic lime and juiced separately
1 small red onion diced
2 stalks celery, diced
1 large bulb fennel, finely chopped
6 cups greens (cabbage, kale, collards, broccoli leaves) chopped into ½ ” pieces
2-3 cups vegetable stock
28 oz. can tomatoes, diced with juice or 6 medium fresh tomatoes
1 small can chopped green chilies mild
Chopped cilantro to garnish
Optional or delete if vegan- Dollop of Greek yogurt or strained kefir cheese to go on top of each bowl

Directions

Heat oil in a soup pot over medium heat no hotter than that and immediately add garlic.

Add lime zest stirring constantly until garlic is tender- a few seconds. DO NOT BROWN

Toss in onion, celery, and fennel and sweat all, stirring, until soft (4-5 minutes).

Add all greens and stock then cover pan and gently cook for 4-6 minutes.

Gently pour in beans and tomatoes and heat through only

Stir in chilies, cilantro and lime juice to taste, heat through once more and serve

Garnish each bowl with the Greek yogurt or chopped cilantro on top.
(Do not boil this soup or you risk losing that wonderful green color)

This is always a hit whenever the root crops start to come in and we’ve had a frost or two. Try this around Thanksgiving as it serves a crowd. I am betting there won’t be leftovers!

2 onions
2 red peppers
1 turnip peeled
2 zucchini
2 cups mushrooms
2 carrots
2 white potato
1 sweet potato
3 cups trimmed brussel sprouts
1 can diced tomatoes 16 oz
1 head garlic minced
2 6inch pieces of rosemary stripped and chopped
1 cup parsley, minced
2 sprigs thyme
¼ cup + balsamic vinegar
¾ cup olive oil
1 cup grated parmesan

Preheat oven to 400º

1 cup quinoa, Israeli cous cous, or orzo
8 oz grated gruyere cheese or Neufchatel cream cheese

Chunk all veggies except brussel sprouts and toss in a extra large bowl with garlic, herbs, vinegar and olive oil
Pour into a large roasting pan
Roast for 30-45 mins or until tender.
Meanwhile cook grains or pasta till tender and set aside.

Remove veggie roasting pan and mix in tomatoes and continue baking 20 more minutes.

In a large casserole dish grease bottom with butter. Pour in cooked grains, then cheeses and finish with roasted veggies. Bake for 30 min. or until hot. Pull out of oven and sprinkle parmesan on top.

-To your good health, Lee