Stirfry Pac Choi w/ Ginger & Garlic

Ingredients:

• 4 heads pac choi, chopped
• 1 teaspoon ground ginger
• 4 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons soy sauce or tamari
• Salt & pepper to taste
• Protein or grain of choice

Instructions:

Heat oil in a large skillet over medium heat.

Add garlic & ginger, cooking for 1 minute.

Add pac choi & soy sauce. Cooking until greens are wilted and stalks are tender, approx. 5 minutes.

Season with salt & pepper. Serve with protein or grain of choice & enjoy!

Baby Turnip & Arugula Salad

Ingredients:

• 12 baby turnips, golf-ball size or smaller
• 1/4 pound arugula
• Juice & zest of one orange
• 1 tablespoon honey
• 1 tablespoon sherry vinegar
• 4 tablespoons olive oil
• salt & pepper to taste

Instructions:

Make dressing with juice of orange (about 1/3 cup) and honey in a small saucepan. Reduce over low heat until syrupy. Cool and whisk in vinegar & olive oil to create a vinaigrette.

Clean and slice turnips thinly. Scatter turnips over arugula leaves on small plate. Drizzle dressing & zest over salad. Makes enough for 4 small salads. Enjoy!

Lemongrass Ginger Carrot Soup

Ingredients:

• 2 tablespoons ghee or olive oil
• 1 1/2 cups diced onion
• 1 1/2 pounds thinly sliced carrots
• 2 tablespoons peeled and minced fresh ginger
• One 2-inch-long piece lemongrass, pounded
• 4 cups Chicken Bone Broth, or your favorite stock, or water
• Sea salt, to taste

Instructions:

In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. We love using our immersion blender for this task!

Season with sea salt to taste and serve immediately.

Kale & White Bean Pasta

Ingredients:

• 1 cup dry white beans
• 1 bunch kale
• 1 small shallot or onion
• 3 cloves black garlic
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 package bow-tie or penne pasta
• Fresh parsley, as garnish
• Parmesan or other cheese, if desired

Instructions:

Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water/broth if drying out.

Boil water to cook pasta. Once pasta is cooked, drain and set aside.

Saute onion or shallot in a large skillet over medium heat until almost translucent (about 5 minutes).

Add salt, pepper, & red pepper flakes - tossing to coat onion - and continue cooking for 5 minutes.

Add in chopped kale, cooking and stirring until wilted.

Crush black garlic and add into onion & kale mixture, mixing in thoroughly. Add more olive oil, asneeded.

Toss in cooked beans & pasta, until fully incorporated into mixture.

Add more olive oil, parmesan cheese & fresh parsley, to taste.

Stuffed Acorn Squash

Ingredients:

• 1 acorn squash
• ½ c. quinoa
• 1 ¼ c. water
• ¼ tsp. curry powder (included in spice packet)
• 1/8 tsp. cinnamon (included in spice packet)
• ¼ c. raisins
• 1 c. kale, finely chopped

Instructions:

Preheat oven to 400 degrees.  Cut acorn squash in half and remove seeds, place cut side down on a cookie sheet and bake for 35 minutes, until fork-tender.

Meanwhile, rinse quinoa in a fine mesh strainer under cold water.  Combine quinoa, water, spices, raisins and kale in a pot.  Bring to a boil, immediately reduce heat to low, cover and cook for 20 minutes, or until liquid evaporates.

Once the acorn squash is finished cooking, add the quinoa mixture to the scooped out center and enjoy!