Ingredients

• 1 fennel bulb, chopped
• 2 oranges, sectioned
• 1 bunch dark leafy greens (especially arugula or mustard)
• ¼ cup cold pressed, organic olive oil
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp dried mint (optional)

Preparation

1. Wash greens, remove stems, and chop leaves crosswise; put in individual salad bowls.
2. Top with chopped fennel and orange sections.
3. Combine oil, lemon, & mint (if using) in a jar & shake well; pour over the salads.

Ingredients

• 1/2 head of cabbage, very thinly sliced
• 1 Tbsp olive oil
• 2 Tbsp toasted sesame oil  (or additional olive oil)
• 1 Tbsp apple cider vinegar
• 1 Tbsp yogurt  (optional)
• 2 Tbsp slivered almonds  (optional)

Preparation

1. Preheat oven to 400 degrees.
2. Coat a roasting pan with 1 Tbsp olive oil & then add sliced cabbage.  Roast for a few minutes, then remove & allow to cool.
3. Whisk together sesame oil (or olive if preferred), vinegar, & yogurt (if using).  Toss with the cabbage.  Sprinkle with almonds, if using.

Ingredients

• 2 heads cabbage, shredded
• 4 Tbsp sea salt

Preparation

1. In a very large bowl, start kneading the salt into the cabbage with your hands. The cabbage should be as finely shredded as possible, and the salt should be high quality, unprocessed sea salt.  Keep kneading until the cabbage begins to soften, looking slightly wilted.
2. Transfer the cabbage and juices released by kneading into a large stainless steel pot. Pack it tightly: you can put the largest plate that will fit horizontally in the pot on top of the cabbage, and really lean on it.  Continue pressing down until the cabbage shreds are fully submerged under their liquids.  
3. Cover the pot (loosely, not air-tight) and leave at room temperature for a minimum of 4 days and up to 4 weeks if you have the patience.  Do not disturb for the first 4 days, but after that, taste-test it ever couple of days until you like the flavor.
4. Transfer to tightly sealed containers (mason jars are ideal) and refrigerate for up to six months.

• 1 lb. carrots, sliced into rounds
• 1-2 medium onions, chopped
• 2 Tbsp butter
• 1 Tbsp olive oil

1. Melt butter & olive oil in a large pot. 
2. Add onion & carrots and saute until onions are translucent.
3. Add sea salt & pepper to taste.

Ingredients

• 1/8 cup olive oil
• 2 garlic cloves, minced
• 1/8 cup cider vinegar
• 1 bunch leafy greens (such mizuna or mustard), washed & chopped

Preparation

1. Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
2. Stir in vinegar and immediately pour over greens.
3. Season with salt and pepper and toss well.

Ingredients

• 2 lbs. Klamath Pearl Potatoes
• ¼ cup olive oil
• 2 tsp sea salt
• 2 tsp fresh ground pepper
• 3 Tbsp fresh rosemary, chopped  (or 1 Tbsp dried rosemary)
• 2 garlic cloves, minced

Preparation

1. Preheat oven to 375 degrees.
2. Place scrubbed potatoes in a large bowl (smaller potatoes may be left whole; larger potatoes may be halved).
3. Add olive oil, salt, pepper, rosemary & garlic and toss together.
4. Put the potatoes on a baking sheet or roasting pan and roast in the oven for 30-40 minutes, turning potatoes once halfway through cooking time.
5. Season with additional salt and pepper to taste. 

Fermented vegetables contain beneficial lactobacilli that preserve the vegetables, and also promote healthy flora in the digestive tract.

Ingredients

• 4 medium beets
• seeds from 1 cardamom pod
• 1 tbsp sea salt
• 1/3 cup filtered water

Preparation

1. Put beeets on a baking sheet & bake ~3 hours, until soft.
2. Peel & cut into thin strips (but do not grate).
3. Put beets into large wide-mouth jar and press down gently with a wooden spoon.
4. Combine other ingredients and pour over beets.  Add more water if necessary to cover the beets.
5. Cover tightly and keep at room temperature for ~3 days, then transfer to refrigerator for storage.

Ingredients

• 2 portabello mushrooms
• 1/8 cup olive oil
• 1/8 cup tamari or braggs aminos
• 1 tsp finely chopped rosemary

Preparation

1. Remove the stems from the mushrooms and gently scrape out the 'gills' from the underside of the cap.  Place bottom side up in a baking dish.
2. Blend the olive oil, tamari, and rosemary and pour over the mushrooms.  Allow mushrooms to marinate for 1-2 hours.
3. Grill mushrooms for a few minutes each side.  (you can also eat the mushrooms raw, after marinating, if you prefer)

Ingredients

For the soup

• 3/4 cup finely chopped onion
• 1 cup finely chopped leek, washed well and drained
• 2 large garlic cloves, minced
• 3 large carrots, sliced thin
• 1 bay leaf
• 3 tablespoons unsalted butter, or olive oil
• 2 pounds (about 3 large) sweet potatoes, peeled, halved lengthwise, and sliced thin
• 7 cups water or broth, plus additional for thinning the soup if desired

For the buttered pecans

• 3/4 cup chopped pecans
• 2 tablespoons unsalted butter

Preparation

Make the soup:

1. Melt the butter (or heat the olive oil) over moderate heat and cook the onion, leek, garlic, and carrots with the bay leaf, stirring, until the vegetables are softened.
2. Add the sweet potatoes & the 7 cups water or broth, and simmer the mixture, covered for 15 to 20 minutes (or until the potatoes are very tender).
3. Discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
4. Add any additional broth/water to thin the soup to the desired consistency, and season the soup with salt and pepper.
5. Make the buttered pecans:  In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. (The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.)
6. Divide the soup among bowls and top each serving with some of the buttered pecans.

From Epicurious.com

Prepare the leeks:  wash the whole leek, then as you slice it, throw the slices into a big bowl of cold water.  There's often more dirt inside the first few layers of leek, and this will get it out.  Lift the clean pieces out and put on a cloth or paper towel to soak up excess water.

Ingredients

• 2 tablespoons (1/4 stick) butter, or olive oil, or 1 tbsp of each
• 3 cups sliced leeks (white and pale green parts only)
• [optional:  sliced fennel bulb]
• 6 cups water or broth
• 2 pounds potatoes, cut into 1/2-inch pieces

Preparation

1. Heat oil/butter in heavy large pot over medium-high heat.
2. Add leeks [and fennel if using]  and sauté until leeks are translucent, about 7 minutes.
3. Add broth and potatoes and bring to boil. Reduce heat to medium-low.
4. Simmer soup until potatoes are very tender, about 15-20 minutes.
5. Working in batches, purée soup in blender (if you have a hand blender, you can stick it right into the pot). Return to same pot & stir.   Season with salt and pepper & serve.