Easy Kale Soup—serves 1-2

(thekitchn.com)

Ingredients:

1 potato, peeled, Chopped into bite sized chunks

2 cups water

6 to 8 kale leaves

2 eggs

1 garlic clove

1 tbsp olive oil

salt and pepper

Preparation:

Using a medium saucepan, put the water, potato and a dash of salt over medium-high heat.

While the potatoes start to cook, roll the leaves of the kale leaves together into a tight bunch and slice them thinly. You want thin ribbons of kale. Cut the stems into small pieces.

Put the stems in the pot with the potatoes first, since they take longer to cook. After two minutes, add the leafy parts of the kale. If necessary, add more water to the pot to just about cover the kale. Peel and mince the garlic clove and add it to the soup.

Put the lid on the pot and let the soup cook for about ten minutes. You will know the soup is done when you taste a ribbon of kale and it is tender, but has not yet become stringy or pulpy. Season with salt and fresh cracked pepper.

Then turn the heat to medium and crack two eggs on top of the soup. Ladle some of the soup broth on top of the eggs to poach them. Put the lid back on the pot and check the soup after three minutes. The whites of the eggs should start to turn solid while there is still some softness in the yolk. If the eggs break into the soup before they prettily poach, just use a fork to swirl them into the soup, egg drop style.

If your eggs poached, carefully spoon them into the center of a soup bowl. Ladle more soup around the outside of your bowl. Splash a ladle full of broth right over the top of the egg to keep it piping hot. Add some luxury to your soup for one by topping it with some good olive oil.

Red Lentil and Kale Soup

Ingredients:

4 cups vegetable broth

½ onion, diced

2 cups of any kind of vegetables you have at home: carrots, broccoli, cauliflower, zucchini, lima beans, red peppers.

2 cups tomatoes, diced

½ cup dried red lentils

1 tbsp basil

1 bunch kale, chopped

Pinch of salt and pepper,

Preparation:

Put all of the above ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Fennel And Kale Pasta

(grouprecipes.com)

Ingredients:

Fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved

1 onion, cut in the shape of thin half moons

bunch of kale, parboiled, stems removed

olive oil

salt and pepper to taste

pinch of red pepper flakes

1 cup of water or chicken broth

balsamic vinegar

¼ cup parmesan, finely grated

1 pound spaghetti, boiled al dente while making sauce, so it is all done at the same time

Preparation:

Cook fennel and onion in the olive oil slowly, until tender and beginning to brown.

Add kale and cook about 5 minutes, sprinkling with salt, pepper and pepper flakes.

Add cup of the hot pasta water or chicken broth, the balsamic vinegar to taste, and stir in the cheese.

Drain pasta, add to sauce and mix.

Sprinkle with fennel fronds, and serve, with additional cheese if you wish, and extra grind pepper.

Fennel Orange Kale Salad—serves 2

(kristensraw.blogspot.com)

Ingredients:

1 medium bunch kale

2 tbsp fresh lemon juice

2 tbsp hemp oil (use olive oil as a substitute)

¾ tsp fresh orange zest

¼ tsp salt

pinch of nutmeg

1 cup fennel bulb, thinly sliced

1 cup orange, peeled, seeded & chopped

8 olives, pitted & chopped

1 tbsp fennel leaves, chopped

Preparation:

De-stem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Add the lemon juice, oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix.

Sautéed Napa Cabbage and garlic

(lisapardokitchen.blogspot.com)

Ingredients:

3 tbsp olive oil (or more if pan seems dry)

1 Head Napa cabbage thinly sliced, discard core

4 cloves garlic, peeled and minced

Salt and pepper to taste

Preparation:

Into a large sauté pan add oil, turn heat to medium high and add in the cabbage. Sautee for about 4 minutes then add in garlic. Cook for about 1 minute more then serve.

Note: This version of cabbage is great with fish and pork.

Napa Cabbage Slaw with Carrots and Fennel—serves about 6

(kalynskitchen.blogspot.com)

Ingredients:

½ large head (about 4 cups) napa cabbage, thinly sliced

1 cup fennel bulb, thinly sliced

2 medium carrots (about 1 cup), coarsely grated

½ cup sliced green onion

Dressing:

½ cup mayo or light mayo (can use half plain yogurt and half mayo)

2 tbsp apple cider vinegar

1 tbsp sugar, Splenda, or agave nectar (use Splenda or agave nectar for South Beach diet)

1 tsp Dijon mustard

¼ tsp salt or Vege-Sal (vegetable seasoned salt)

1 tsp celery seed (optional)

fresh ground black pepper to taste

Preparation:

Combine mayo, vinegar, sweetener of your choice, Dijon mustard, salt, and celery seed if using. Whisk together and let dressing sit while you chop veggies.

Use chef's knife, mandoline, or food processor to slice napa cabbage into thin slices. Mix all veggies together in large plastic bowl. Mix dressing into cabbage/carrot mixture (you may not need all the dressing.) Season to taste with fresh ground black pepper. Salad can be served immediately or refrigerated for a few hours before serving.

8 Things to do with napa cabbage

(sheknows.com)

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

Make sure to search the blog for previous recipes.

Celery, Peanut butter and Raisins

Cut the celery stalk into 2-3”; add peanut butter to it and arrange the raisins on the peanut butter.

Acorn Squash & Apple Soup

(cooks.com)

Ingredients:

1 medium acorn squash, seeded & halved

1½ cups vegetable or chicken stock

1 cup apples, cored, seeded & chopped

¼ cup chopped onion

½ unsweetened apple juice

1 tsp fresh ginger root, peeled & grated

¼ tsp salt

1 tbsp fresh lemon juice (or as needed)

White pepper to taste

Yogurt or sour cream

chives to garnish (optional)

Preparation:

Cook squash and remove pulp. Combine ½ cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Puree soup in batches in blender or processor; strain through a sieve into a clean saucepan pressing the puree with back of a spoon. Reheat soup gently and season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives (optional).

Baked Acorn Squash with Brown Sugar and Butter

(foodnetwork.com)

Ingredients:

1 acorn squash, cut in half

2 tbsp brown sugar

2 tbsp butter, softened

2 tbsp maple syrup

Salt

Freshly ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.

Salmon with Dill—serves 4

(allrecipes.com)

Ingredients:

1 pound salmon fillets or steaks

¼ tsp salt

½ tsp ground black pepper

1 tsp onion powder

2 tsp fresh dill weed

2 tbsp butter

Preparation:

Preheat oven to 400 degrees F.

Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.

Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Lemon Dill Couscous Recipe—serves 2

(tasteofhome.com)

Ingredients:

¾ cup uncooked plain couscous

3¼ tsp lemon juice

¼ to ½ tsp dill weed

Preparation:

Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Vegetable Yogurt and Dill Dip

1 cup yogurt

¼ tsp garlic powder

1 tbsp chopped dill (stem removed)

salt and pepper to taste

Zucchini with Dill

(cooksunited.co.uk)

Ingredients:

2 medium zucchinis, chopped

1 tbsp olive oil

3 tbsp fresh lemon juice

1 tsp fresh dill, chopped with stem removed)

salt and pepper to taste

Preparation:

Heat the oil in a large skillet over low heat. Add the zucchini and cook. Stirring frequently until the zucchini is slightly crisp and beginning to brown slightly.

Add lemon juice and dill and cook, stirring for 1 minute more. Season with salt and pepper and serve.

Potato Dill Soup

(cooks.com)

Ingredients:

2 tbsp butter

½ cup chopped onion

4 cups diced potatoes

1½ cups water

1 tsp salt

2 cups milk

1 tbsp dill weed

2 tbsp flour

1 cup sour cream

Preparation:

Put in 2 quart pan, melt butter, stir in onion. Stir in potatoes. Cook a few minutes; do not burn. Add water and salt; cover and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving a few pieces. Add milk, dill and bring to boil. Stir flour into sour cream. Blend into soup with whisk; let stand 5 minutes before serving.

Spinach, Apple and Walnut Salad

(cooks.com)

Ingredients:

4 cups torn fresh spinach leaves

1 apple, unpeeled and bite sized pieces and tossed with 1 tsp. lemon juice

¼ cup toasted coarsely chopped walnuts

Preparation:

Mix salad ingredients together and add the following dressing: ¼ cup vegetable oil 2-3 tbsp. fruit flavored wine vinegar Salt and freshly ground pepper to taste.

Fresh Spinach Salad with Orange

(cooks.com)

Ingredients:

1 cucumber, unpeeled & sliced

6 cups torn spinach leaves, washed & drained

2 small heads leaf lettuce

1 purple onion

2 oranges, peeled & sliced

¾ cups walnut halves

Preparation:

Toss lettuce and spinach and arrange remaining ingredients artistically. Toast walnuts in a 300 degree oven, turning frequently. Avoid over-toasting since they continue to brown after they are removed from oven.

Dressing:

½ cup salad oil

¼ cup orange juice

2 tbsp apple cider vinegar

1½ tsp sugar

¼ tsp salt

1/8 tsp pepper

Shake all dressing ingredients together and pour over top of salad.

Cream of Spinach Soup—serves 4

(bitten.blogs.nytimes.com)

Ingredients:

1 pound spinach, well washed, thick stems trimmed

3 spring onions or 3 bunches scallions, trimmed and roughly chopped

3 cups chicken or vegetable stock

Small grating of nutmeg

Salt and pepper

1 cup heavy or light cream, half-and-half or milk

Preparation:

Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off the heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.

Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.