Christmas Beets
1 lb. beets (red or golden), peeled and cut into 1/4" thick half moons or 1" cubes

Marinade:
Zest and juice of one orange
2 Tablespoons Maple syrup or honey
8 cloves of garlic (peeled but left whole -- can be steamed with beets)
2-4 Tablespoons apple cider vinegar (depending on how sweet is the orange)
A shake of sea salt and a pinch of chili powder
Optional: 1 Tablespoon of good quality extra virgin olive oil

Mix well. Taste. Adjust sweet/sour/spice/salt ingredients, If needed.

Ingredients:

• 2 oil-packed anchovy fillets, chopped
• 1 garlic clove, finely grated
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup (loosely packed) basil leaves
• 2 tablespoons parsley leaves with tender stems
• 2 tablespoons tarragon leaves
• 1 tablespoons fresh lemon juice
• 4 1/2 teaspoons olive oil
• Kosher salt

Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.

Fennel Pesto

2 T fennel seeds

2 cups fennel bulb

1 cup fresh flat leaf parsley

2 cloves garlic

1/3 cup walnuts

1/3 cup freshly grated parmesan cheese

½ cup virgin olive oil

Salt and freshly ground pepper to taste

Discard the pithy stalks (keep some top for sauce, recipe below) and cut the bottom off the fennel bulb. Roughly chop and steam for several minutes to slightly soften. Meanwhile soak the fennel seeds in a cup of hot water.

2 bunches collard greens or a mixture of collards, kale, chard, spinach, turnips tops, etc.

sea salt and freshly ground pepper

3 medium yellow potatoes, scrubbed and diced

3-4 strips bacon, cut into small pieces (optional)

2 Tbs. olive oil

1/2 onion or 1 bunch scallions, chopped

1-2 garlic cloves, minced

pinch of red pepper flakes

hot pepper sauce or vinegar for the table

Rhubarb, Strawberry and Mango Compote

1 pound rhubarb, cut into ½” lengths

¾ c sugar

Scant 1/8^th tsp ground cloves

grated zest and juice of 1 large orange

1 pint strawberries, sliced in half or quartered

1 mango, peeled and cut sliced into small pieces

2.5 to 3 pounds butternuts

1/4 c olive oil, plus extra for the squash

6 garlic cloves, unpeeled

12 whole sage leaves, plus 2 Tbs. chopped

2 onions, finely chopped

Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

1/4 chopped parsley

salt and pepper

2 qts. water or stock

1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

Fritters:

1/2 c flour

1/4 tsp coarse salt

3 Tbs. veg oil

3/4 tsp baking powder

1/2 tsp cumin

1 egg

1/4 c milk

3 ears corn, kernels cut from cob

1/4 c finely chopped green onions

1 Tbs butter, melted

Salad:

4 tsp white wine vinegar

4 tsp olive oil

1/2 tsp salt

1 pound of tomatoes, chopped

2 Tbs chopped basil

2 Tbs minced red onion

1/4 c feta, crumbled

• 8 ounces green beans, rinsed and ends snapped off
• 1 1/2 pounds Yellow Finn potatoes, peeled and sliced 1/4 inch thick

A really different, simple recipe for all the green stuff:

Braised Greens with Dried Fruits and Nuts

1/2 lb (about 5 cups) fresh green such as kale, chard, nappa cabbage
2 T. olive oil
1 shallot, finely chopped
1/4 c. raisins
1/4 c. chopped apricots
1/2 c. pine nuts
2 cubes veg. or chicken bouillon
1/4 c. dry white wine
1 cup hot water
1 t. salt
Freshly ground black pepper.

1.  Wash greens and coarsely chop, removing thick stems.

Ingredients

• 3 to 4 shallots, unpeeled
• 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
• 2 cups canned or fresh coconut milk
• 2 cups mild pork or chicken broth
• 1 cup loosely packed coriander leaves
• 1/2 teaspoon salt
• 2 tablespoons Thai fish sauce, or to taste
• Generous grindings of black pepper

• 3 tablespoons butter
• 2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
• 2 large potatoes (about 18 ounces total), peeled, diced
• 4 1/2 cups (or more) chicken stock or canned low-salt broth

OPTIONAL:

Fresh Pea Soup
makes 6 cups

We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It's lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

2 tablespoons butter
1 leek, trimmed, washed and sliced
1 russet potato, peeled and cut into small pieces
4 cups chicken broth