1 pound of beets, scrubbed
1 pear
1 tblsp Apple jelly
2 tsp Fresh lemon juice
1/2 tsp Dijon mustard
1/4 lb baby spinach
Garnish: chopped fresh chives (optional)

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges.  Heat jelly, lemon juice and mustard in a small sauce pan over low heat, stirring until blended and jelly has melted.  Combine beets and pear in a bowl with warm dressing, tossing to coat.

Divide spinach among 4 plates and spoon beet mixture over them. Sprinkle salads with chives.

Makes 4 servings.

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.

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped dill
1 teaspoon lemon juice
salt and pepper to taste

Combine ingredients into a bowl and mix. Cover and refrigerate 1 hour before serving.

3 pounds potatoes, cut and peeled into large chunks*
Salt
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch kale chopped (large stems removed)
1/2 cup warm milk or cream
Ground black pepper
5 green onions, white and tender green parts, chopped

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute until tender – Approximately one minute. Set aside.

Mash the potatoes. Stir in the milk or cream. You want a thick, creamy texture.  If your potatoes are on the dry side keep adding milk until the texture is just right. Season with salt and pepper.

Pour the kale on top of the potatoes and stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the green onions and enjoy!

4 bunches baby bok choy (about 1 bunch per person)
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup water
A few drops sesame oil
1 1/2 tablespoons vegetable oil

PREPARATION:
Wash and drain baby bok choy.  Separate the leaves and stalks. Cut the stalks diagonally and cut the leaves across.
 
Heat oil in the wok. When oil is hot and ready, add ginger and stir-fry for about 30 seconds.

Add the bok choy, adding the stalks, then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.

Add water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Makes about 4 servings. 

4 large yams
3 tablespoons butter
1 tablespoon cornstarch
1/2 cup packed brown sugar
1 1/2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 large apples - peeled, cored and sliced

DIRECTIONS
Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.

In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.

Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.

Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

From  www.allrecipes.com

2 medium eggplant 
5 cups fresh breadcrumbs
1 tablespoon dried oregano
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour
4 eggs, beaten
½ cup milk
Olive oil, as needed
2 25oz jars of Marinara or spaghetti sauce
½ cup grated Parmesan
1 pound mozzarella cheese

In a large bowl, mix together the 1 teaspoon of salt teaspoons salt, breadcrumbs, oregano, and season with pepper.

Place the flour in a bowl. In another medium bowl, whisk the egg and milk together.  Coat eggplant slice in the flour, then dip it in the egg, and finally coat it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until hot. Fry a few of the eggplant slices at a time, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees. Lightly brush a baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce.  Sprinkle half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until mozzarella  just beginning to brown, about 30 minutes. Serve immediately.

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.

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.