1 head broccoflower, cut into florets
2 tablespoons olive oil
2 garlic cloves, minced
red pepper flakes, to taste
salt
black pepper

In large pot of boiling water, cook Broccoflower until tender-crisp, 5 to 7 minutes. Drain and transfer to large bowl.

While Broccoflower is cooking, saute the garlic in the olive oil for 1-2 minutes. Season with salt, black pepper and red pepper flakes.

Pour over cooked Broccoflower and toss to combine.

Serves 6

1 lb fresh Brussels sprouts
1/4 cup vegetable stock
salt, to taste
black pepper, to taste
1/2 tablespoon Herbes de Provence *see note

Clean the Brussels sprouts by trimming the bottom and removing and spotted outer leaves.  Cut each sprout into half or quarter depending on the size.  Place in a pot with the vegetable stock and seasoning over medium heat.  Once the stock begins to boil, stir and lower the heat slightly.  Cook for about 5-7 minutes or until they are tender.

Serves 4-6

You can make Herbes de Provence by combining the following ingredients:

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds

4 carrots, peeled and roughly chopped
4-6 baby turnips, peeled, cubed
4-6 potatoes, peeled and cubed
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 large beet, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

1 pound mustard greens, washed very well and torn into large pieces
1/2 cup thinly sliced onions
3 cloves garlic, minced
1 tablespoons olive oil
4 tablespoons chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sesame oil

2 tablespoons peanut oil
1 lb. thin green beans, cut in half
2 dried red chiles, roughly chopped
2 fresh green chiles, chopped
1 garlic clove, chopped
2 tablespoons low sodium soy sauce
2 teaspoons honey
1/2 teaspoon sesame oil

Heat the oil in a preheated wok or large skillet.  Add the green beans and stir-fry for 1-2 minutes.  Add the chiles and garlic and stir fry for another 30-60 seconds.

In a bowl, mix together the soy sauce, honey and sesame oil.  Stir the mixture into the wok and cook for another 2-3 minutes.

Serve immediately.

Serves 4

Place cleaned sprouts in boiling water for about 5 minutes or until tender, pull out and put directly in ice water, strain and set aside.

Pre heat medium sized sauté pan, add a drizzle of olive oil, add garlic and cook 15 seconds then add your sprouts and cook 3 minutes, then add heavy cream, butter and half of the cheese, and cook until thickens about 3minutes, season with salt and pepper.

Place in serving bowl and sprinkle with remaining cheese and Chopped parsley and serve.

Serves 4

Preheat the oven to 350 degrees F. Peel the garlic and then toss with olive oil. Wrap them in foil and roast for about 20-30 minutes or until they are soft.

Meanwhile, boil 4 cups of water and then add the potatoes and salt. Simmer for about 10 minutes. Drain the potatoes.

Add the milk, butter, garlic and pepper and begin to mash. Adjust seasoning if necessary.

Serves 4

4 carrots
1 slice bacon, chopped
black pepper, to taste

Peel and slice the carrots. In a large saute pan over medium heat, add the bacon and saute for about 1 minute. Add the carrots and continue to saute for about 5 minutes or until tender. Season with black pepper, to taste.

Serves 4

Place one of your oven racks in the upper third position and one rack in the lower third position. Preheat the oven to 400 degrees F. Wash your tomatoes and pat dry. Arrange the tomatoes in a single layer in a baking pan. Place the bread in a large bowl, drizzle with 2 1/2 tablespoons of olive oil and toss to coat. Arrange the bread in a single layer on another baking pan.

Roast the tomatoes on the top rack and the bread on the lower rack for about 25 minutes. Gently stir the tomatoes and bread half way through cooking. The tomatoes are done when the skin begins to split and wrinkle. The bread is ready when it is lightly toasted. Be careful not to burn the bread.

Transfer the bread into the pan of tomatoes. Add the olives. Combine 2 tablespoons olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl, then drizzle over the tomatoes, olives and bread. Toss gently to combine.

Serves 6-8

2 medium cucumbers
2 cups fresh corn, cooked and cooled
1/2 medium onion, thinly sliced
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Peel the cucumber and slice it in half lengthwise, then slice thinly. Place in a bowl along with the remaining ingredients. Toss to combine. Cover and refrigerate for at least 4-8 hours before serving to allow the flavors to combine.

Serves 6-8