easy

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.

Gently toss all ingredients together.

1. Cut the cabbage in half and with the cut-side down, slice ias thinly as possible around the core.  Discard the core.
2. Heat a small skillet and toast caraway seeds until they start to pop, about three minutes.  Set aside to cool.
3. Heat oil in a large saute pan over medium-high heat.  Add the garlic and heat until fragrant.
4. Add cabbage and saute for about 10-15 minutes, stirring uccasionally, until the cabbage is tender and begins to brown.  Don't overcook to ensure health benefits. Season to taste, top with caraway seeds, and serve warm.

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. 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. Cook pasta according to package directions.  Drain and set aside.
2. In a blender combine sesame oil, onion, garlic, and hot chili pepper; blend for 1 minute.
3. Empty the mixture into a large saucepan and place over low heat until the mixture starts releasing aroma.  Add peanut butter and mix well over low heat.
4. Add water and let it simmer for 10 minutes or until thickened.
5. Stir in vinegar and sugar; continue to simmer for another 1-2 minutes.  Tast and add more vinegar and sugar if the mixture does not have enough sour or sweet taste.
6. Pour sauce over noodles, and mix to coat.
7. Add basil, cilantro, green onions and shrimp; toss and place in serving bowl.
8. Optional: Squeeze fresh lime over the top just before serving.

Note to vegetarians/vegans: replace shrimp with cubed tofu - just cook the tofu in the sauce while heating.TIP: The peanut sauce can also be used alone as a salad dressing or a veggie dip.

1. Heat oil in a non-stick frying pan to until medium-hot.  Add 1/2 onion, 1/2 garlic, and chopped peppers.  Lightly saute until soft, but not browned.  Remove from pan and set aside to cool.
2. Put all other ingredients in food processor, pulse until consistency you like.
3. Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
4. Salt and pepper to taste.  Tweak cayenne pepper if needed.  Make sure to taste test - if too spicy, you may need to add more tomatoes.