Ingredients

1 Large leek, white stem only cut into ¼ inch slices
2 Russet potatoes peeled and cut into ¼ inch chunks
6 oz sliced mushrooms
4-5 cups (depending on desired thickness) water or vegetable stock
½ cup diced onion
1 tspn garlic powder
Salt and pepper
½ cup cream or 1 cup milk 

Heat butter over low heat in a large stock pot.  Cook onions with garlic until tender.  Add potatoes and leek and cook uncovered for 10 minutes, stir occasionally.

Add water or stock and bring to boil.  Reduce to simmer, add the mushrooms and continue cooking for another 10-15 minutes (until potatoes are tender).

Place ½ contents in blender and mix until pureed.  Repeat.  Add milk or cream then salt and pepper to taste.

Ingredients

1.5 pounds of parsnips, peeled, cored and cut into chunks
2 Russet Potatoes, peeled and cut into chunks
1 Large leek (white stem only, cut in half lengthwise and washed)
1/2 - 2/3 cup of warmed milk
1 tablespoon of butter

Preheat oven to 500 degrees.  

Place potatoes and parsnips in water and bring to boil for about 10-12 minutes.

Cut leek in half crosswise, and bake in the oven for about 15 minutes turning occasionally to ensure they cook evenly.  When cooked, chop and set aside.

Drain potatoes and parsnips when done cooking.  Return to pan over low heat and add butter. 

Mash and add milk until you reach your preferred texture.  Add salt and pepper to taste.

Contain emerald green leaves against deep golden stalk which are very mild and sweet. They are an Heirloom strain and can be used and cooked like other chards.

1 head of Cauliflower
2 cups veggies or chicken stock
¼ cup butter
½ chopped onion
¼ flour
½ tsp salt
¼ tsp pepper
2 cups milk
1 cup grated cheddear cheese
1 cup of croutons (optional)

Cook cauliflower with stock until tender.  Do not drain.  Let cool for 5 – 10 minutes then puree in a blender until nice and smooth.

Melt butter in sauce pan then sauté onions in until limp.  Add flour, salt and pepper and stir until mixed.  Add the milk and stir until it boils and thickens.

Add cauliflower puree and cheese.  Stir until cheese is melted.  Add croutons.  Enjoy!

1 large Mango
1 cup yogurt
2 Tblsp Sugar

Process mango and sugar in a food processor until smooth.  Mix yogurt and mango mix and pour into freezer container.  Freeze for 4 hours whisking once every hour.  Enjoy!

4 Ears corn, husks still attached
2 tbsp butter
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt
1 dash black pepper
2 tbsp water

Melt butter and mix in chili powder, onion powder, salt and pepper. Pull husks down without removing and remove silk. Brush butter mix on ear of corn. Pull corn husk up to cover corn and tie with string.
 
Place in a glass dish, sprinkle with water, cover and bake at 350 degrees for 30 minutes.

2 teaspoons Extra-virgin olive oil
1/2 cup Onion — chopped
2 Celery stalks — chopped
1/4 cup White wine — optional
4 cups Chicken stock
2 cups Potatoes — Diced
3 1/2 cups Broccoli — chopped
1 teaspoon Dijon mustard
Freshly ground black pepper

Directions:
In a 4-quart saucepan, saute onion, and celery in olive oil until vegetables are soft. (about 2 minutes)
When vegetables are softened, add white wine and chicken stock. Add potatoes and bring to a boil. Reduce heat to a simmer and cook covered about 10 minutes.  Add the broccoli, bring soup to a boil, then simmer, covered for 4 minutes.

Puree vegetable mix in blender in batches and return to sauce-pan. Mix in mustard, and pepper. Heat thoroughly and serve while hot.  Makes 3 servings.

1 head garlic
2 pounds potatoes
3 tablespoons butter
1/2 cup hot milk
Salt and pepper

Trim 1/2 inch off the top of the garlic head. Wrap with tinfoil. Bake at 400 degrees F. for 45 minutes.
Peel, cut up, and boil potatoes then drain.
Return potatoes to pan, and heat over low heat for about 2 minutes. Shake pan occasionally, to dry them, then remove from heat.
Squeeze garlic out of skins into the potatoes. Add butter, then mash with potato masher until smooth.
Pour in hot milk, salt and pepper and stir. Makes 4 servings.

4 Ears of corn
4 tablespoons of butter
1 teaspoon garlic powder

Preheat oven to 350 degrees. Then place each ear of corn on a square piece of aluminum foil. Put 1 tablespoon of butter on each ear and sprinkle with the garlic powder and wrap in the foil tightly. Cook the corn in the oven for about 20-25 minutes, turning occasionally.

1 bunch of Basil leaves
¾ cup of Olive Oil
½ cup Parmesan cheese
3 peeled garlic cloves
¼ cup walnuts (optional)

Place basil into blender of food processor then add olive oil.  Process by “pulsing” until basil is pureed.   Add remaining ingredients and pulse until smooth. 

Pesto is great with sandwiches, on pizza, or in alfredo sauces.  It can also be used as a dip and can be kept frozen for months.