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 head cauliflower, florets cut into 1/2-inch pieces, stems chopped fine
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups Italian fontina cheese, grated
1/2 cup roughly chopped fresh parsley

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F.

Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Arrange in a single layer and season with salt and pepper to taste. Roast on the upper oven rack, for about 15-20 minutes or until the cauliflower is tender.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina cheese and parsley, stir until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower.

Serves 4-6

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

3 cups cooked couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled

Cook couscous according to package directions. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, some salt, and some pepper. Toss well, taste, and adjust with more of the above if necessary. Add the basil and feta.  Toss gently until it is evenly combined.

Serves 4-6

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

2 ripe avocados
1 small onion, chopped
1 garlic clove, chopped
2 tablespoons fresh chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
3 cups vegetable stock
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
salt & black pepper, to taste

Cut the avocados in half and remove the pit.  Scoop out the flesh and place into a blender.  Add in the onion, garlic, cilantro, mint, lime juice and 1 1/2 cups of the stock.  Process until smooth.

Add the rice vinegar, soy sauce and the remaining stock.  Season with salt and pepper, to taste.  Process again to mix.

Serve immediately or cover and refrigerate until ready to serve.

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

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoon Sriracha sauce
1 pound green beans, trimmed
10 oz white mushrooms, sliced
1 red bell pepper, chopped roughly
1 tablespoon toasted sesame oil
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, and Sriracha sauce. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. During the last minute of cooking, add in the red pepper. Uncover, and drain any water that remains in the pan.

Add the oil, mushrooms and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don’t let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes.

Serve over rice.