1 cup Mizuna

1 cup Spinach

1 cup Mustard Greens, rough chopped

6 carrots, cut in half lengthwise

10 pieces of small/medium sized shrimp, peeled and deveined

3 cloves of garlic, minced

½ cup Herb Vinaigrette

2 soft poached eggs, peeled

2 tablespoons oil

Salt and Pepper

Directions:

1. Put equal parts of spinach, mizuna and kale into 2 bowls.
2. Heat a medium sized pan over medium heat.
3. Add oil, add shrimp, add carrots. Season with salt and pepper.
4. Add garlic. Cook until shrimp are done.
5. Remove from heat and add Herb Vinaigrette.
6. Toss shrimp and carrots with dressing.
7. Place shrimp and carrots on top of salad greens. Place egg on top.
8. Spoon on vinaigrette.

 1 small butternut squash, or may substitute 2 sweet potatoes

1 pound Italian sausage

6 cups chicken stock

¾ cup Italian couscous

1 can cannellini beans

1 large bunch kale, leaves only chopped fine

Peel and cube butternut squash. Place on baking sheet, drizzle with olive oil, add salt and pepper. Roast in oven 400 degrees for 30 minutes.

In large stock pot brown Italian sausage, drain any grease. Add chicken stock, couscous, beans. Cook for 10-15 minutes. Lastly add kale cook another 5 minutes.

If any leftovers, it freezes well.

Olive Oil                                               1 T.

Water or stock of choice                      ¼ - ½ cup

Salt

Pepper

1. Prepping Leeks.   Remove the dark leafy green portion, and cut the leek in half length wise.  Rinse under cold water making sure to open the layers of the leek to remove any debris that might be hiding.
2. Heat oil in a sauté pan on medium heat.  Add leek flat side down a cook for 5 to 8 minutes, uncovered.  Let the leeks caramelize. 
3. Add liquid to leeks, cover let braise until soft, approximately 3 to 5 minutes
4. Taste.  Discard liquid.  Season with salt and pepper
5. Serves 2 people

1 c. chicken broth

1 c. chopped onion

1/8t. black pepper

½ t. salt, or to taste

½ t. dried thyme, or 1 t. fresh

¼ t. dried sage, or ½ t. fresh

¾ c. cream

sliced green onions, sour cream, or parsley for garnish

Add all ingredients to a slow cooker and cook for 4 to 5 hours on LOW.  Add cream and cook for 15 more minutes.  Blend in batches in blender until smooth.  Taste and adjust seasonings.  Garnish, serve and enjoy.

-Two onions, chopped

-3 or 4 cloves garlic, minced

-A pound or two Short Ribs

-A quart of bone broth

-A cup to a bottle of dry red wine

-Good salt, fresh ground pepper, some thyme or rosemary, and bay leaves

Try browning the meat at the end with this one.  Brown your onions in some butter, coconut oil, or lard, and add the gralic.  When you smell the garlic, add the meat and liquids, and bring to a slow simmer, adding a few bay leaves.

Simmer loosely closed for almost 3 hours.  Remove the ribs, and place them on a baking tray, and set your oven to broil, or fire up the grill.  Reduce the sauce, adding salt, pepper, and herbs in the last 15 minutes.

Here's where the flavor comes in: spoon reduced sauce over the meat until covered.  Broil the sauce-covered meat for 5 minutes, or until the meat has browned.  Don't burn the sauce!  Serve hot with some rutabagas or turnips.