Stewed Rhurbarb

1 1/2 lbs rhubarb
1/2 cup sugar or honey to taste
3 whole cloves
grated zest and juice of 1 lemon or orange or 2 tangerines

Chop rhubarb into short pieces and put in heavy pan with sugar, cloves zest and juice. Cook over low heat until rhubarb has broken down, about 10 minutes. Taste and sweeten if needed. Serve with a smidgen of cream or honey yogurt, or on French toast or pancakes

Pasta with lentils and kale

Kale Chips

1 bunch kale
1 tbsp olive oil
sea salt or kosher salt to taste

optional seasonings:
lemon pepper
seasoned salts
finely ground Italian herb blends
nutritional yeast

Preheat the oven to 300F

Wash the kale and dry it well. Remove the center stem from the kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with the olive oil. With your fingers, massage the oil into all the little nooks and crannies of the kale.

Spread out the cut pieces onto baking pans in a single layer (this helps make them crispy). Roast the kale for 12 to 20 minutes, depending on how hearty the kale is, or until it starts to gently brown at the edges and becomes crisp. Don't overcook. Sprinkle with sea salt and eat sooner rather than later.

Chocolate Beet Brownies

from www.plantea.com

1/2 cup butter

4oz unsweetened chocolate

4 eggs

1 cup brown sugar (packed)

1 cup applesauce

1 TSP vanilla

1 1/2 cup unbleached white flour

1/2 TSP salt

1/2 TSP nutmeg

1 TSP cinnamon

1 TSP baking powder

1 cup cooked beets

1/2 cup finely chopped almonds

1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beeting until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greases 9x13 inch pan and bake at 350 degrees for 30-40 minutes.

Warm salad of mustard greens and black-eyes peas

2 bacon slices, chopped

12 oz torn mustard greens

1/4 TSP salt

1/4 TSP black pepper

1 TBSP extra-virgin olive oil

1/2 cup chopped green onions

2 TSP caraway seeds

3 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 16oz can black-eyed peas, rinsed and drained.

1/4 cup balsamic vinegar

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP dripping in pan: set bacon aside. Add grenns; cook 4 minutes or until wilted. Combine greens, salt and black pepper in a large bowl, set aside. Add oil to the pan. Stir in onions, caraway seeds, garlic and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to green mixture, sprinkle with bacon.

Cooking LIght October 2011

Sauted Spinach with Garlic and Red Pepper

2 TBSP olive oil

2 garlic cloves, chopped

2 pinches red pepper flakes

2 bunches tender spinach, stems removed, leaves blanched

salt

juice of 1/2 a lemon or a few TSP red wine vinegar

1. Heat the oil with the garlic and pepper flakes ina wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach and toss to coat it with the oil.

2. Ad 1/2 cup water and cook until its absorbed and greens are heated through. Season with salt and a litte lemon juice or vinegar.

Steamed Chard with Candied Gingers

3/4 lb chard

salt and pepper

1 tsp olive oil

some grated lemon and/or orange zest

lemon juice to taste

chopped candied ginger

1. Remove stems from chard, roll chard leaves up, slice lengthwise and then corsswise into 1/2 inch strips, wash well in salad spinner. Chop stemps, put in steamer first, top with leaves and steam for 5-10 minutes. Toss chard with seasonings. Serve warm or at room temperature.