vegetarian

1. Heat broth in large pot over low heat.
2. Heat 1-2 tbs olive oil in saute pan to medium heat, add onion and cook until they start to brown, add oil as needed.
3. Add a bit more olive oil and garlic.  Cook until fragrant, about 2 minutes over medium heat.  Be careful not to burn or brown the garlic.
4. Add a bit more olive oil and kale and move around the pan until it starts to soften, about 3-5 minutes.  Cover and turn off heat.
5. When broth is simmering, add beans and other ingredients.  Stir to incorporate ingredients together in broth.  Add more broth (or water) if needed to cover all ingredients. Bring to a simmer again, test greens for tenderness before serving.
6. Season more to your desired taste.

NOTE: One recipe I came across suggested to remove the ribs and stems of the kale, I usually keep them.  Some varieties might be a little tough for some tastes, so use your discretion.

1. Cream together butter and sugars.
2. Add eggs and vanilla; beat until smooth.
3. Sift flour, baking soda, baking powder, and salt together.  Add dry mixture to the above ingredients.
4. Once beaten smooth, add popped amaranth, chocolate chips, and cranberries (if desired).
5. Beat the mixture well.  Drop cookies 2 inches apart on a well-greased cookie sheet and bake to 7-9 minutes.  (If cookies spread out too much, add 2 tbs of flour.)

Directions for popping amaranth: (General rule is 1/4 cup unpopped produces about 1 cup popped.)  Heat frying pan.  Once hot, test 2-4 amaranth seeds to see if they pop quickly.  If so proceed by adding 1-2 tbs of amaranth to the pan.  It should pop quickly.  Cover and keep the pan moving, checking every 15 seconds or so.  Don't leave unattended, or it will burn.  Like popcorn, not every kernel will pop, but it'll will be just fine in the cookies!Enjoy!

Gently toss all ingredients together.

1. Preheat oven to 350 degrees.
2. Place potatoes in a medium saucepan with enough water to cover.  Bring to a boil and cook uabout 10 minutes, until tender but firm.  Drain.
3. Heat 1 tablespoon oil in a skillet over medium heat, add mushrooms, cook about 5 minutes or until mushrooms start to brown.
4. Add a bit more oil and garlic, cook until garlic becomes fragrant, stirring into the mushrooms.  Remove from heat - set aside in a bowl.
5. Layer the potatoes in the bottom of the baking dish or oven-safe skillet.  Evenly layer the other ingredients: mushroom and garlic mixture, then cheese, then green onions.  Add a little salt and pepper in each layer (or as desired).
6. In a small bowl, whisk the milk and eggs until fluffy.  Mix oregano and sage into mixture at the end.
7. Pour the egg mixture into the skillet over the other ingredients.
8. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

1. Put banana and orange in blender, blend until juicy and mixed.
2. Add greens and blend until GREEN!
3. Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
4. Add a bit of water or ice if too thick.
5. Enjoy the deliciousness and health benefits daily!

Please tweak to your taste, and remember that some combinations of greens are better than others.  I know some people are averse to cilantro, even though I find it quite scrumptious!  And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.

1. Fill the saucepan 3/4 full of water and bring to a boil.
2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
5. Enjoy the simple beauty before devouring!

1. Put all ingredients into blender, and blend with lid on until everything is mixed thoroughly and your desired consistency.  You may need to add milk to thin it, or more frozen fruit to thicken it.
2. Pour into a fun glass and serve or consume immediately.

Tips: Use spinach if you "don't want to know" or throw in some parsley, arugula, or cilantro to really add some zing and "green" flavor to your smoothie.

1. Preheat oven to 350 degrees.
2. Open can of enchilada sauce (I like Trader Joe's) and empty into large post to simmer while you are putting the enchiladas together.  Sauce will thicken a bit.
3. Put chopped eggs, onions, olives and 1 1/2 cups of cheese into a large bowl and mix all ingredients together, set aside.
4. In a large frying pan, heat olive oil until hot.  Fry corn tortillas, one at a time until slightly crisp, remove and set on paper towels to absorb excess oil. 
5. Carefully take fried corn tortillas and one at a time dip into hot enchilada sauce. (I found myself in need of assistance here!)
6. Place dipped enchilada into dish and stuff with prepared filling, rolling the tortilla around the filling.  Continue until all tortillas are dipped and stuffed. 
7. Pour remaining enchilada sauce over all enchiladas, sprinkle with remaining cheese, dot with remaining sliced olives and and bake for 45 minutes or until cheese is bubbly.
8. Allow enchiladas to cool for at least 10 minutes before serving.
9. Serve with Girlbert's Guacamole and Black Bean and Corn Southwestern Salad

1. Heat one tablespoon of olive oil in a large pot over medium-high heat.  Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are soft, about 3 - 6 minutes.
2. Add garlic and another tablespoon of olive oil and cook until fragrant.
3. Add carrots, sage, and vegetable broth and bring to a boil.  Turn down heat and simmer with the lid on for about 10 minutes, until carrots begin to soften.
4. Add barley or rice and potatoes, replace lid, and bring to a boil.  Add water or more broth if necessary to cover all the ingredients.
5. Add greens, mixing in to cover with broth, adding more water or broth if necessary.
6. Bring to a boil, and simmer for 5 - 15 more minutes to cook down the greens.  Add more sage or other spices, depending on your tastes.  Salt and pepper to taste.

1. Preheat oven to 275 degrees.
2. Line muffin tins with paper cups or grease a 9 X 12 baking pan.
3. Mash ripe bananas with a fork in a small bowl with lemon juice.
4. Put flour and baking soda in a bowl and whisk together.
5. Mix all wet ingredients (but banana/lemon mixture) and sugar in a large bowl and mix with electric mixer.  Once wet ingredients are thoroughly combined, gently mix in banana mixture with the fork.
6. Mix in the dry ingredients on low or fold in with a spoon.
7. Pour into greased baking pan or divide batter among 24 cupcake cups.
8. Bake cake for about 1 hour or until a toothpick comes out clean.  For cupcakes, bake for 35-40 minutes.
9. Allow to cool completely before frosting (if desired, we served without).

TIP: Don't have any applesauce, but have an apple? Cut up 1 large apple into chunks, remove core/seeds, blend with some water until consistency you like, simmer on the stove for a few minutes...voila!  1/2 cup applesauce!  Or make more and save some for later - I like to put mine on pancakes or waffles in lieu of syrup. (Got that from Boyfriend's sister-in-law - thanks, Isabel!)