In your bags today:

Apples
Romaine Lettuce
Collard Green
Baby Carrots
Acorn Squash and/or Yellow Crook
Beets

Collard Green-Nutrition
(whole foods.com)
Optimize Your Cells' Detoxification / Cleansing Ability, an excellent source of vitamin K, vitamin A, vitamin C, Folate, calcium and Manganese.

Beets-Nutrition
(whole foods.com)
Protection Against Heart Disease
Helps Lessen Inflammation
Excellent source of folate, very good source of manganese and potassium, good source of magnesium, fiber, vitamin C and Iron.

Sautéed Collard Greens
Ingredients:
4 cups collard greens
1 garlic cloves, minced
2 tbsp olive oil
1 tsp fresh lemon juice, or to taste
salt and pepper to taste

Preparation:
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. Cook collards for about 10-15 minutes in boiling water and drain in a colander, pressing out excess liquid with back of a spoon.

Sautee garlic n an skillet oil over moderately high heat for 1 minute, add collard, and salt and pepper to taste. Stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.

Black-Eyed Peas With Collard Greens
(nytimes.com)
Ingredients:
1 ¼ cup black-eyed peas, rinsed
3 tbsp extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens, stemmed, washed well and chopped or cut in ribbons
2 tbsp tomato paste dissolved in 1/2 cup water
¼ to ½ cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Preparation:

Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.

Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.

Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Classic Baked Acorn Squash
(simplyrecipes.com)
Ingredients
1 Acorn squash
1 tbsp Butter
2 tbsp Brown Sugar
2 tsp Maple Syrup
Dash of Salt

Preparation:
Preheat oven to 400°F.
Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Acorn Squash Soup—serves 2-4
Ingredients:
1 tbsp olive oil
1 small acorn squash, peeled and diced into 1-inch cubes
2 cloves or garlic, peeled and smashed (don't worry about mincing)
2 cups chicken stock
½ tsp thyme
salt and pepper to taste

Preparation:
Heat the oil over medium heat. Add the cubed squashes and sautee until they start to get some caramelizing color. Add the garlic and sautee one minute, stirring often. It will become bitter if burns. Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the squash is tender. Puree the soup in the pot until smooth. Let the soup cool a bit before processing. Adjust the consistency to your liking with extra water.

Mashed Potato with Yellow Crook
Ingredients:
2 large potatoes
1 yellow crook
salt and pepper to taste
milk or soy milk as needed

Preparation:

Cook the potatoes and yellow crook; mash them together and add soymilk or milk for desired consistency. It is better to use a hand blender to mix the ingredients.

Squash Chips
(healthy-recipes-for-kids.com)
Ingredients:
olive oil cooking spray
5 medium Yellow Crookneck Squash, sliced crosswise into 1/8-inch-thick slices
1 tsp salt
1 tsp fresh oregano

Preparation:
Preheat oven to 200ºF.
Coat 1-2 large baking sheets with cooking spray.
Place squash in a single layer on baking sheet(s).
Spray cooking spray to cover squash.
Sprinkle salt and oregano on top.
Roast for 1 hour and then rotate trays (if more than 1 used.)
Roast about 30 to 60 minutes more or until chips are crisp.

Spring Radish Salad

Ingredients:

1 watermelon radishes
2-3 carrots
2 bunches arugula
salt and pepper to taste
olive oil
3 tbsp freshly grated Parmesan cheese
Lemon wedges

preparation:

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Place radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

Radish Soup

Ingredients:

1 watermelon radish
1 small onion, minced
1 tbsp olive oil
¾ cup plain yogurt
1 ½ cup chicken or vegetable broth

preparation:

Sauté the onion in the oil until translucent and add aragula. Cook over low heat, stirring occasionally, until wilted. Puree in a blender or food processor along with half the yogurt and half the broth. Return to the heat and add the other half of the yogurt and half the chicken stock until heated thoroughly.

Mung Bean Soup with Daikon and Spinach—serves 2-4
( ayurbalance.com)
Ingredients:
1 cup mung bean
1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
1 cup chopped fresh spinach leaves
1/2" piece fresh ginger, peeled and cut into juliennes
1 tsp fresh lemon juice
1 tbsp olive oil
1 tsp whole cumin seeds
1 tbsp finely chopped fresh cilantro
½ tsp turmeric
salt and pepper to taste

preparation:
Wash and drain the mung beans and allow them to dry out some.
In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes.
Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water.
When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer.
Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice
Simmer for about 5 minutes.
In another pan, heat the oil and add the cumin seeds.
Sauté the cumin seeds to release the flavor and aroma; then pour the mixture on the hot dhal. (Watch out, this sizzles).
Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.

White Bean, Potato, and Arugula Soup

Ingredients:

1 cup Great Northern beans (about 1 pound)
1 bay leaf
3 tbsp olive oil
1½ large fresh rosemary sprigs
1 cup potato, peeled, cut into ½ inch pieces
5 garlic cloves, chopped
3 cups (or more) chicken or vegetable broth
Parmesan cheese as needed
2 tbsp olive oil
1 bunches arugula, tough stems removed, cut into 1-inch strips (about 1½ cups)
½ tsp dried crushed red pepper

preparation:
Place the beans in a large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add bay leaf and bring to boil. Reduce heat to medium-low. Add 1 tbsp of olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
Heat 1 tbsp of olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add ½ cups of the broth and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper, bring to simmer before continuing, thinning with additional broth if necessary.
Stir 1 bunch arugula into soup. Heat remaining 1 tbsp olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper and sauté until golden. Add to soup and simmer 5 minutes and season soup to taste with salt and pepper.
Add parmesan cheese as needed.

Beets: A Few Quick Serving Ideas:
Grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Place beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Peel off the skins and slice or dice.
Dress beets with vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.
If you're mixing beets with other vegetables (in a salad, for instance,) cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.

Cooked Beets
Wash the beet, but don’t peel it. Put the beet in a small pot and add ¼ of a cup of water to it. Let it cook on a low temp for at least ½ hour. Stick a fork in it to see if it is done.

Fresh spinach pesto
(thesimpleme.com)
Ingredients:
3 cups of raw spinach, packed tight
½ cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
½ cup olive oil
½ cup grated parmesan cheese
2 tbsp honey
juice from ½ lemon (optional)
fresh ground salt & pepper, to taste

preparation:
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the mast minute.

Spinach Salad
Ingredients:
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
feta or parmesan cheese to taste
½ cup daikon radish, chopped
½ cup cilantro, chopped
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
dash hot pepper sauce

Enjoy with your favorite salad dressing

Carrot, Spinach and Beet Juice
(ezinearticles.com)
4 carrots
¼ beet with greens
5 - 6 leaves of Romaine or other leaf lettuce
3 - 4 leaves of spinach

Refresher
(ezinearticles.com)
4 Ounces of Raw Beet (with leaves)
3 Ounces of Raw Cucumber
9 Ounces Raw Carrot

Liver Mover
(living-foods.com)
2-3 carrots
¼ beet

Body Cleanser
(living-foods.com)
4 carrots
½ cucumber
¼ beet

We hope this email finds everyone well. There hasn't been rainfall like this in Pajaro Valley since 1962. Needless to say, nothing got harvested with the weather this week. The Silva family harvested your apples during the weekend. The rainfall has been harder on the Martinez family. We graciously and with open arms accepted today’s delivery for you. We hope your taste buds enjoy the two different kinds of radishes, Daikon and Watermelon. We hope for a more balanced next week.

As usual you can check out the recipes at http://lovboxes.blogspot.com.

The LOVBoxes Team

In your bags today:
Yams
Baby Leeks
Apples
Lettuce
Celery
Daikon Radish
Watermelon Radish

Gingered Yam Soup—serves 6
(recipezaar.com)
Ingredients
6 cups diced yams, peeled
3 ½ cups chicken or veggie broth
1 tbsp fresh ground ginger
4 ounces unsweetened coconut milk
3 tbsp limejuice
½ tsp salt
¼ tsp black pepper
½ tsp coriander
¼ cup toasted sliced almonds (optional)

Preparation

In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until yams are tender.
Using a hand blender/blender/food processor, puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, limejuice, salt, pepper, and coriander. Cook just until heated through.
If soup is too thick for you, just add more broth, water, or coconut milk.
Sprinkle with toasted almonds, if desired.

Autumn Gold Carrot and Yam Soup

Ingredients

5 cups vegetable stock or water
1 ½ lb carrots, scrubbed and cut into 1/2" slices
1 ½ lb Yams, peeled, halved, and cut into 1/2" slices
1 medium onion, peeled and coarsely chopped
2 large apples, peeled, cored, and coarsely chopped
1/3 cup old-fashioned oatmeal (rolled oats)
1 tbsp mild curry powder
Sea salt or tamari soy sauce to taste
GARNISH
¼ cup tightly packed minced fresh cilantro or parsley (optional)

Preparation

In a pot, combine all ingredients except the coriander. Bring to a boil over high heat. Lower the heat until cooked. Puree the soup in a blender adding salt to taste.
Return to the pot to re-warm and serve with a garnish of fresh coriander. Adding a few tbsp of fresh lemon juice, counteracts the sweetness nicely.

Chinese Yam Pudding—serves 4

(allrecipes.com)

Ingredients

1 pound yams, peeled and cubed
2 cups white sugar
2 tbsp vegetable oil

Preparation

Place a metal steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, bring the water to a boil, and add the yam cubes. Cover, and steam until very tender, about 30 minutes.
Place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth.
Clean the steamer insert, and line with parchment paper. Place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. Serve hot.

Roasted Yams—serves 2

(allrecipes.com)

Ingredients

1 large yam, peeled and cut into 1/4 inch thick slices
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil

Preparation

Preheat the oven to 350 degrees F. Line a baking sheet or shallow baking dish with aluminum foil.
Arrange slices of yam in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Golden Yam Brownies—serves 24

(allrecipes.com)

Ingredients

1 cup butter
1 cup packed brown sugar
1 cup white sugar
4 eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 cups peeled and finely shredded yam
1 cup confectioners' sugar
2 tbsp butter or margarine
2 tbsp milk

Preparation
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

Grilled Veggies

Ingredients

1 small red potatoes, sliced
½ squash, sliced diagonally
2 yams, sliced diagonally
½ to 1 onion, sliced
2 bell pepper, sliced
2 Daikon radish, sliced
2 Carrots, sliced diagonally
4 tbsp olive oil
pinch of salt and pepper
½ tsp turmeric

Preparation

Mix all the ingredients thoroughly. Place them in a baking sheet in the middle of the oven, about 350 degrees, for 30 minutes or until done.

Daikon and Celery Salad—serves 4
(fooddownunder.com)

Ingredients

¼ cup Mayo
1 tbsp Dijon mustard
2 tbsp chopped fresh parsley (optional)
½ lb daikon radish, peeled
2 celery stalks, thinly sliced
2 tsp lemon juice
salt and pepper to taste

Preparation

In a large bowl, mix mayonnaise, mustard, and parsley.
Grate daikon coarsely and add to bowl. Add celery; mix until ingredients are thoroughly combined. Stir in lemon juice. Season to taste with salt and pepper.

Daikon Sauce
(fooddownunder.com)
Ingredients
½ cup soy sauce
¼ cup vinegar
¼ cup grated daikon
dash of red or black pepper
water as needed

Preparation

Combine soy sauce, vinegar, daikon and pepper. Add enough water to achieve a light sauce consistency. Place sauce in small dishes for each diner.

Apple Yam Bake—serves 2
(fooddownunder.com)
Ingredients
2 apples, cored and peeled
½ cup firmly packed brown sugar
1/3 cup chopped pecan
½ tsp cinnamon
½ tsp ground ginger
2 medium yams
¼ cup butter

Preparation

Cook and cut yams into 1" slices. (Bake or peel and steam. Cool first before slicing.
Preheat oven to 350 F. Toss apples, brown sugar, nuts and spices. Alternate layers of apples and yams in 9" square baking dish/pan or anything you have. Dot with butter. Bake for 35 to 40 minutes.

Apple Yam Crisp—serves 3
(fooddownunder.com)
Ingredients
1 ½ cup apples, sliced
1 cup yams
½ tsp cinnamon
½ tsp salt
3 tbsp water
1 tbsp lemon juice
3/8 cup all-purpose flour
½ cup sugar
1/6 cup butter or margarine

Preparation

Alternate layers of apples and yams in 8 x 8 x 2-inch baking pan. Sprinkle each layer with cinnamon and salt. Pour water and lemon juice over yam mixture. Sift flour and sugar together; cut in butter or margarine.
Sprinkle crumb mixture over other ingredients. Bake in moderate oven (350 degrees) 40 minutes, or until apples and yams are tender. Serve warm with Lemon Hard Sauce if you wish.
To make Lemon Hard Sauce: Cream 1/3 cup butter or margarine until light and fluffy. Gradually add 1 cup confectioners' sugar; beat well after each addition. Add 1 tbsp light cream and ¼ tsp lemon flavoring; mix well.

Leek Tart—serves 6
(fooddownunder.com)

Ingredients

11 inch tart/quiche shell
2 tbsp butter
4 cup leeks, chopped (=5)
2 tbsp dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
½ cup whipping cream
¼ tsp light cream
¼ tsp pepper
a pinch of salt

Preparation

Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water.
On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes.
Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool.
In large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool.
Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F oven for 30-35 minutes or until golden.


Sweet Potato and Leek Pancakes—makes 16
(epicurious.com)

Ingredients

1 large potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned yams
1 ¼ cups leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only)
¼ cup all purpose flour
1 large egg
1 tsp salt
½ tsp ground black pepper
½ tsp ground nutmeg
5 tbsp olive oil
Applesauce
Sour cream

Preparation
Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.

Potato, Leek and Celery Soup—serves 4

Ingredients

3 oz of butter
1 ½ pints of chicken or vegetable stock
1 onion - chopped
4 large potatoes - peeled and cut into small cubes
4 stalks of celery - finely chopped
1 leek - cleaned and finely chopped
3 fl oz of double cream
2 tbsp of fresh parsley - chopped
salt and pepper

Preparation
Melt the butter in a large pan and fry the onions gently until they soften. Add the celery and the potatoes and stir well. Season according to taste. Add the stock and bring to the boil. Cover the soup and cook for 45 minutes or until the potatoes and celery are tender.
Add the leeks and simmer for 10 minutes. Remove from the heat and add the parsley and half the cream and stir well. Serve in warm soup bowls, pouring the remaining cream over the surface of the soup.

Watermelon Radish and Cucumber Salad—serves 2
(asiandumplingtips.com)

Ingredients

¾ lb watermelon or daikon radish
¼ lb cucumber
Salt
Sugar
1 tsp unseasoned rice vinegar

Preparation

Trim and peel the watermelon radishes. Quarter each one lengthwise. If the radish has a hard center core, cut it off so you have a fan shape at the end; Now, slice each quarter into pieces a good 1/8 inch thick. Put into a bowl.
Trim and halve the cucumber lengthwise. Use a teaspoon to remove the seeds. Cut crosswise into pieces to match the thickness of the watermelon radish. Add to the bowl with the radish.
Toss the vegetables with ¼ tsp of salt and ¼ tsp of sugar. Set aside for 15 to 30 minutes. The vegetables will release a pool of water into the bowl.
Drain the vegetables, give them a rinse, and then grab handful and give them just a slight squeeze. Transfer to a bowl. Toss with a generous pinch or two of salt, ½ tsp sugar, and the rice vinegar. Taste and adjust the flavor to your liking. Serve immediately or cover and refrigerate for up to 4 hours.

Red Cabbage-Nutrition
(Whole Food)
Cells' Detoxification
Promote Gastrointestinal Health
Peptic Ulcer Treatment
Red Cabbage Protective against Alzheimer's Disease
Cardiovascular Benefits
The vitamin C of red cabbages is six to eight times higher than that of white cabbage.

Red Kale-Nutrition
(Whole Food)
Lower Cataract Risk.
Cells' Detoxification
One cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C.
A Very Good Source of Fiber
A cup of kale supplies 9.4% of the daily value of calcium
Vitamin E-rich Leafy Greens Slow Loss of Mental Function

Radishes-Nutrition
High in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese.
Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine.
Radish greens contain far more vitamin C, calcium, and protein than the roots.
Radishes can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat.


Sweet and Sour Red Cabbage—serves 2-3
(simplyrecipes.com)
Ingredients:
1/8 cup butter
6 cups
3 tbsp sugar
1/3 cup balsamic vinegar
Preparation:
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Red Cabbage Salad
(cooks.com)
Ingredients:
½ red cabbage, thinly sliced
1 red onion, thinly sliced
2 tbsp olive oil
2-3 tbsp light red wine vinegar
1 tsp salt
1 tsp pepper

Preparation:
Slice red cabbage and onion into thin pieces and place in a large salad bowl. Add olive oil, red wine vinegar, salt, and pepper to taste mixing all ingredients together. Serve right away and enjoy.

Red Sea Cabbage—serves 2-3
(cooks.com)
Ingredients:
1/6 cup olive oil
½ cup chopped onion
1 tbsp honey
½ tbsp vinegar
½ tbsp salt
1 lbs red cabbage
1 cups apples, peeled, diced

Preparation:

Heat oil in a heavy pot. Add onion and cook until tender. Stir in honey, vinegar and salt. Add red cabbage and apples. Cook over low heat, stirring occasionally, until the cabbage is tender, about 1 hour.

Kale, Red Pepper with Brown Rice
(cooks.com)
Ingredients:
2 cups brown rice
1 sweet red pepper, chopped
1 clove garlic, finely chopped
2 tsp olive oil
2 cups kale or collard greens, chopped
¼ cup reduced sodium chicken broth
1 tbsp lemon juice

Preparation:
Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice; heat through.

Noodle Soup
Ingredients:
Ingredients:
36 oz fat-free chicken or vegetable broth
½ lb carrots, chopped
½ large onion, peel and chop
3 celery stalk, sliced thinly
4 oz mushrooms, chopped
2 medium kale leaves, Chopped into manageable strips
4 oz egg noodles
salt and pepper to taste
1 bay leaf
¼ tsp chili powder
1/8 tsp coriander

Preparation:
Pour the broth in a pot and bring to a boil. Add the vegetables, spices and reduce to a low/medium simmer.
When veggies are done add the egg noodles. Continue to heat on low for 10 minutes to bring noodles up to temperature. Remove from heat and.
Variation: substitute rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic with 2 tbsp of freshly chopped parsley.

Chinese Sesame Kale
(seasonalchef.com)

Ingredients:

2 cloves garlic, minced
1 bunch kale, remove and discard the stems from the kale and tear it into bite-size pieces
2 tsp sesame seed oil
2 tbsp water
1 tsp soy sauce
2 tsp toasted sesame seeds
Salt and pepper to taste

Preparation:

Kale should remain a little wet.
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Red Kale and Red Cabbage Slaw—serves 4
(kalynskitchen.blogspot.com)

Ingredients:

4 cups sliced Red Kale leaves strips (about 1 lb), sliced
3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
4 green onions, thinly sliced

Dressing:
½ cup mayo or light mayo (do not use fat free)
2 tbsp white wine vinegar
1 tbsp agave nectar, Splenda, or sugar (use agave nectar or Splenda for South Beach Diet)
1 tsp celery seed
¼ tsp Chile powder
salt to taste

Preparation:

Cut off stems, then wash leaves and dry well. Stack leaves up on top of each other all going the same way, and use a large knife to cut into strips about ¼ inch wide. Thinly slice cabbage. Combine sliced cabbage and kale in a bowl. Thinly slice green onions and mix into greens.
Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.

Spinach Salad—serves 5-6
(southernfood.about.com)
Ingredients:
¾ cup mayonnaise
1 tsp vinegar
½ tsp salt
dash hot pepper sauce
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
½ cup shredded sharp cheddar cheese
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring

Preparation:
Several hours before serving, combine ¾ cup mayonnaise, vinegar, salt, hot pepper sauce, celery, onion, and eggs. Refrigerate.
Put the shredded cheese and 4 cups spinach into a large bowl; toss with chilled dressing.

Creamed spinach
(from Jeniffer)

Ingredients:

5 tbsp butter
2 tbsp flour
1 cup heavy cream
1 ¼ lbs spinach, stemmed washed and cut crosswise across into thin
strips (about 10 cups packed)

Preparation:

Melt 2 tbsp butter in medium saucepan. Add flour and cook over low
hear, stirring, for 5 minutes, to make a roux. Slowly add the cream
to the roux, whisking briskly to prevent lumps. Increase the heat to
medium. Cook for several minutes, stirring occasionally, until
thickened. Set sauce aside.
Melt the remaining 3 tbsp butter in a large non-reactive saucepan. Add
the spinach, cover and cook until just wilted. Transfer the spinach
to a food processor. Add the sauce and process until mixed.
The spinach can be made ahead and re-heated.

Radish and Cucumber Sandwich
Ingredients:
1 cucumber, peeled and thinly sliced crosswise
Salt to taste
French mini loaf, thinly sliced (and buttered if desired)
Feta cheese
few red radishes, washed, stems trimmed and very thinly sliced crosswise
1 tsp chopped radish green every slice of sandwich

Preparation:
Spread bread slices with feta cheese add cilantro on top. Layer on cucumber slices, about 3-4 cucumber slices per slice of bread. Add a layer of radishes.

Spring Radish Tea Sandwiches
(recipezaar.com)
Ingredients:
Thinly sliced radishes
16 slices best-quality white bread
½ cup unsalted butter, room temperature

Preparation:
Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Spread one side of each piece of bread lightly with butter.
Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.