16 ounces shredded red cabbage.  Add shredded carrots if desired.
• 1/2 cup mayonnaise
• 2 tablespoons white sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
Step 1:
 Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.

Step 2: Add in the shredded cabbage and carrots if desired and stir well to combine.

Step 3: Refrigerate for at least 2 hours before serving.

Aglio Olio Fettuccine 
 1 lb fettuccine uncooked
• 3/4 cup olive oil 
• 1 head of garlic
•2 tsp red pepper flakes 
• 1/2 tsp salt 
• 1/2 tsp pepper 
•1/2 cup fresh parsley 
•1/2 parmesan cheese (optional)
Step 1:
 Bring large pot to a boil. Add fettuccine until al dente. 

Step 2: While the pasta is cooking, heat the olive oil in a large deep skillet, put over medium heat.

Step 3: Once the oil is simmering, add the garlic slices and red pepper flakes and stir. Cook until the garlic turns slightly golden.
Seasoned with salt and pepper. 
Step 4: Lower the heat to a medium-low and add the cooked pasta, drained, add the parsley. 

Step 5: Garnish with parmesan cheese if desired. 

Braised Greens 
 1 TBS olive oil
• Add Bacon or Sausage if desired
• 1 onion finely diced
• Sauté until the onions are soft.
• 1 clove of minced garlic
•1 pinch of nutmeg
pinch salt
•Small pinch of chipotle pepper or red pepper flakes
Step 1:
 Sauté for 3-4 more minutes, or until you begin to smell the nutmeg & pepper.

Step 2: Add the pile of greens on top of the sautéed onion mixture.

Step 3: Place a cover over the greens. The lid may not fit at first, but it will cook down.

Step 4: After 3 minutes uncover the greens and use two cooking spoons to gently turn the greens and mix them up with the onion-olive oil mixture.

Step 5: Cover for 4 more minutes and check to see if it’s done. (Collards take the longest.) 

Step 6: Once the greens are cooked, remove from the heat, uncover and allow the greens to cool. Sprinkle with parmesan cheese and serve hot.

Collard Greens 
• 1bunch Collard Greens
• 2 Tablespoons of Olive oil 
• 1 Onion (sliced) 
 1/2 teaspoon of the salt,
• ¼ teaspoon pepper
Step 1:
 Place a large pot on the stove and turn the heat on to medium.
Step 2: Add the oil and heat until it shimmers (about 1 minute).
Step 3: Add the sliced onion and 1/2 teaspoon of the salt, stir
Step 4:  cover with a lid. Cook, stirring occasionally, for 5 minutes.
Step 5: Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.
Step 1: stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner.
Step 2: Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.
Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the a dash of salt for taste. Serve.

Escarole and Beans
1 tablespoon olive oil, divided
• 1 large head escarole
• Salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• Parsley

Step 1:
 Heat ½ TBS olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

Step 2:  In a separate skillet, heat remaining ½ tablespoon olive oil over medium heat. Stir in garlic.

Step 3: Pour in beans with juices, and simmer until creamy, about 10 minutes.

Step 4: Stir in escarole and parsley; simmer 10 minutes more.

Garlic and Oil Sautéed Escarole    
1 tablespoon olive oil
•2 garlic cloves, peeled and minced
•Salt and pepper, to taste

•1 large bunch escarole

Step 1:
Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water.

Step 2: Shake off excess water.

Step 3: Heat oil in a large pan over medium heat.

Step 4: Add garlic.

Step 5: Stir in the escarole and sauté for 3 minutes or until hot.

Step 6: Season with salt and pepper and serve.

Marinated Cucumber, Onion and Tomato Salad 

•1 cup of Water

•1/2 cup distilled white vinegar
•1/4 cup of vegetable oil
•2 tsp salt 
•1/4 cup sugar
•1 Tbl black pepper 
•3 cucumbers, peeled and sliced
•3 tomatos, cut into wedges
•1 onion sliced and seperated into rings 

Step 1: Whisk water, vinegar, oil, sugar, salt and pepper in a large bowl until smooth. 

Step 2: Add cucumbers, tomatoes, and onions

Step 3: Mix together in a bowl

Step 4:  Refridgerate for 2 hours 




3 cups cucumbers, sliced very thin
• 1 cup onion, sliced very thin
• 1/2 teaspoon mustard seeds or 1 tsp celery seed
• 1/2 cup vinegar
• 1 cups sugar
• 1/2 tablespoon canning salt

Step 1:Mix cucumbers, onions, and salt.

Step 2: Cover and store in refrigerator for 2 hours.

Step 3: Drain liquid off and set cucumber mix aside.

Step 4:  In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.

Step 5: Heat until sugar melts.

Step 6: Remove from heat.

Step 7: Mix in cucumber mixture.

Step 8: Put in jars, let cool, then refrigerate

Honey Glazed Carrots     
1 LB of carrots 
•2 tablespoons of honey 
•1 tablespoon of butter/margarine

•ground nutmeg (if desired) 

Step 1: In 2-quart saucepan, place carrots in 1 inch of water.

Step 2: Heat to boiling; reduce heat to low.

Step 3: Cover; simmer 10 to 15 minutes or until tender.

Step 4: Drain well.

Step 5: Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed.

Step 6: Sprinkle with nutmeg.

Radish Leaf Pesto
• 2 garlic cloves, crushed
• Greens from 1 bunch of radishes chopped
• 1/8 cup parsley leaves
• 1 ½ ounces walnuts roasted
• 1/3 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt
•. A dash of pepper
• 6 ounces spaghetti
• 1 tablespoons fresh lemon juice

Step 1  : In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.

Step 2  : In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired

Roasted Beets and Carrots 
• 1bunch beets,  cut into 1/2-inch wedges
• 1/2 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
• 1/4 cup balsamic or red wine vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, cut into 1/2-inch wedges
• 2 sprigs fresh rosemary
 • Salt and black pepper
Step 1:
  Heat oven to 450° F.

Step 2: Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

Step 3: Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

Roasted Radishes with Radish Greens
• 1 bunch small radishes with greens attached
• 1 tablespoon extra-virgin olive oil or spray with oil
• Salt and freshly ground pepper
• 1 tablespoons unsalted butter
• 1 tablespoons fresh lemon juice

Step 1: Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

Step 2 : In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp/tender.

Simple Side Dish: Zucchini, Squash and Spring Onion 

• 1organic zucchini, washed and sliced 
• 1organic yellow summer squash, washed and squashed 
• 1 bunch of spring onions thinly sliced 
• 1 tablespoons crushed garic
• Salt and pepper to  taste 

• 2 tablespoons of oil ( of your choice) 
• Parmesan Cheese (optional) 

Step 1:
 In a large skillet, warm oil over medium heat.

Step 2: Add the squash, zucchini, onion, and garlic, and season with salt and pepper.

Step 3: Cover and let cook, stirring occasionally, about 8-10 minutes or until tender, but not mushy.

Step 4: Remove the lid and turn up the heat a little to brown the veggies slightly.

Step 5: Serve with fresh grated Parmesan cheese.

This side dish also reheats very well and tastes wonderful added into your morning scrambled eggs or omelet!

Stuffed Zucchini 
•1 large zucchini
•1 pound pork sausage
•1 cup dry bread crumbs
•1 clove garlic, minced
•1 (32 ounce) jar spaghetti sauce
•1/2 cup grated Parmesan cheese
•1/2 cup shredded mozzarella cheese
Step 1:
  Preheat oven to 350 degrees F.

Step 2: Trim stems from zucchini and slice lengthwise. Scoop out seeds and discard.

Step 3: Mix  sausage, garlic, bread crumbs, and parmesan cheese.

Step 4: Stuff squash with sausage mixture and place in 9x13 inch baking pan.

Step 5: Pour sauce over squash and cover pan with foil.

Spaghetti with Garlic, Cherry Tomatoes and Basil 
2 tbs. Olive Oil
•2 large cloves garlic, crushed into coarse pieces or sliced
•1 pint cherry tomatoes, halved
•1/3 cup (loosely packed) basil leaves
• 2 Cups Pasta
•2 teaspoons butter
• ¼ c freshly grated Parmigiano-Reggiano, for tossing and serving
•Crushed red pepper, for passing at the table
Step 1:
    Prepare pasta according to directions on box.

Step 2: In a large skillet, heat the olive oil over medium-low.

Step 3: Add the garlic and cook, partially covered, stirring occasionally, until the garlic is soft, about 5 minutes.

Step 4: Add the tomatoes to the pan. Increase the heat to medium-high; season the tomatoes with salt.

Step 5: Cover and cook, occasionally shaking the pan, until the tomatoes soften, about 20 minutes. During the last 5 minutes of cooking, coarsely tear the basil and add it to the sauce.

Super Kale Energy Soup 

1 medium onion, chopped
•4 cloves garlic, chopped
•5 cups chicken or bone broth
•1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
•1 cup diced celery
•2 red potatoes, diced into 1/2-inch cubes
•3 cups kale, rinsed, stems removed and chopped very fine
•2 teaspoons dried thyme
•2 teaspoons dried sage
•Salt and pepper to taste

Step 1:
   Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.

Step 2: Heat 1 tablespon broth in a medium soup pot.
Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Step 3: Add garlic and continue to sauté for another minute.
Add broth, carrots, and celery and bring to a boil on high heat.

Step 4: Once it comes to a boil, reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.

Step 5: Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Yellow Squash Caserole 

4 cups yellow squash about 2 squash
• 1 tbsp olive oil
• 1 yellow onion diced
• 2 cloves of garlic chopped
• 1/4 c water
• 1 sleeve of Ritz crackers
• 1 cup cheddar cheese heaping cup
• 2 eggs beaten
• 3/4 cup milk
• 1/4 c butter melted
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp butter

Step 1:
   Preheat oven to 400 degrees.

Step 2: Heat olive oil over med heat in a large skillet. Saute onions and garlic for 2-3 min.

Step 3: Add the squash on top and then the add the water to the pan.
Cover and allow to steam for about 5 min, until squash is tender.

Step 4: In a medium bowl, crush crackers with your hands.

Step 5: Add in cheese and toss.
Set half of the cracker/cheese mixture aside.

Step 6: Stir in the milk, beaten eggs, and melted butter.

Step 7: Add in the squash mixture and season with salt and pepper.
Pour into a greased 9-inch x 13-inch baking dish.

Step 8: Top with the remaining cracker mixture and dab with 2 tbsp butter.
Bake for 25 min until cracker topping is slightly browned.

Zucchini Pizza Bake
• 4 cups shredded unpeeled zucchini
• ½ tsp salt
• 2 eggs, lightly beaten
• ½ c grated parmesan
• 2 cups shredded mozzarella
• 1 c shredded Monterey Jack cheese
• 1 lb. ground beef or chicken
• ½ c chopped onion
• 1 green pepper, chopped
• 1 15 ounce bottle/can Italian-style tomato sauce
• 1 tsp Italian seasoning
• ½ cup fresh mushrooms
• ½ cup sliced black olives

Step 1:
 Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.

Step 2: Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.

Step 3: While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.

Step 4: Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses.     

Swiss Chard Potato Frittata
Makes 4 servings
Cooking spray
1 1/2 cups diced potatoes (about 1/2 pound or use frozen hash browns)
1 large onion, chopped
4 cups (about 6 ounces) chopped Swiss chard (stems and center ribs removed)
4 large eggs
4 large egg whites
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded low-fat cheese

1. Heat an 8- to 10-inch ovenproof skillet coated with cooking spray over medium-high heat. Preheat broiler.
2. Sauté onions until browned, about 8 to 10 minutes; set aside. In same skillet, sauté potatoes until golden brown, about 8 to 10 minutes; set aside. Add Swiss chard to skillet over medium heat and cook about 6 to 8 minutes. Add cooking spray as needed.
3. In a medium bowl whisk eggs, egg whites, salt, and pepper until frothy. Mix in onions, potatoes, and Swiss chard.
4. Heat skillet with cooking spray over medium-high heat and pour egg mixture into pan. Cook covered 3 to 5 minutes or until set.
5. Spread cheese on frittata. Broil 3 to 5 minutes until browned.

Per serving: 218 calories, 17 g protein, 20 g carbohydrate, 9 g fat (4 g saturated fat), 221 mg cholesterol, 2 g fiber, 3 g sugar, 445 mg sodium. Calories from fat: 36%.