1 chopped yellow onion
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red chard, chopped and rinsed
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt
freshly ground black pepper to taste
¼ cup lemon jucie

In a cast skillet, cook onions in olive oil over medium-high heat until they begin to brown. Add brown sugar and stir, continue cooking for 3-4 minutes.

When onions are brown, add chard and olives then  stir. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is wilted, about 2-3 minutes. Season with black pepper sprinkle with lemon juice.

Ingredients
1  medium eggplant (1 pound)
1  cup sliced fresh mushrooms
1/2  cup chopped green sweet pepper
1/3  cup finely chopped onion
1  clove garlic, minced
1/2  teaspoon dried basil, crushed
1  tablespoon olive oil or cooking oil
1  medium tomato, chopped
1/2  teaspoon salt
2  tablespoons finely shredded or grated Parmesan cheese

Directions
Preheat coals in a covered grill while preparing eggplant. Arrange preheated coals around a dip pan in a covered grill. Test for medium heat above pan. Meanwhile, cut eggplant in half lengthwise. Using a grapefruit knife, hollow out eggplant, leaving a 1/4-inch-thick shell. Chop eggplant pulp (you should have about 2-1/2 cups).

In a large skillet cook chopped eggplant, mushrooms, sweet pepper, onion, garlic, and basil in hot oil over medium heat until nearly tender, stirring occasionally. Stir in tomato and salt. Spoon mixture into eggplant shells. Sprinkle with Parmesan cheese.

Tear two 24×18-inch pieces of heavy foil. Fold each piece in half to make two double thicknesses of foil that measure 18×12 inches. Place an eggplant half on each. For each packet, bring up two opposite edges of the foil piece and seal with a double fold. Fold remaining ends of each piece to completely enclose eggplant halves, leaving space for steam to build inside.

Place eggplant packets on grill over drip pan. Cover and grill for 20 to 25 minutes or until eggplant shells are tender. (Or, to bake, place the foil packets on a 15×10x1-inch baking pan. Bake the stuffed eggplants in a 375 degree F oven for 25 to 30 minutes or until tender.) Makes 4 servings.

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.

2 Ripe Avocados
1 Small Onion
1 Clove of Garlic
1 Small tomato
2 Tbsp Lime Juice

Peel the avocados and take out the pit.
Mince onion and garlic.
Chop up the tomato.
Mash the avocados in a bowl.
Add ingredients together and mix. Add salt
and pepper to taste.

Enjoy!

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 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!

Onions are a good source of potassium.  If you refrigerate an onion for about an hour before using, it helps reduce eye irritation.  Lemon juice helps remove the smell of onion from your hands.