Roasted Kohlrabi

4 kohlrabi bulbs, peeled and chopped
1 tbs oil
1 clove garlic, minced
salt and pepper
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450.
Cut the kohlrabi into pieces, then toss it in a bowl of the oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Bake 15-20 minutes, stirring occasionally.

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Eggplant Salad

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

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Squash Soup

4 cups cooked yellow or zephyr squash
2 cups chicken broth
1 cup whole milk
1 onion chopped
2-3 tbs butter
1-2 tbs flour

Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.

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Radishes Saute’

2 bunches radishes with greens
1 1/2 tbs butter or oil
1 1/2 tbs chopped garlic
1 1/2 tbs chopped fresh chives (optional)

Cut off the upper leaves and chop them. Cut off the remaining leaves and stalks and discard (add them to your compost pile). Trim and quarter the radish bulbs. Heat butter in a large skillet over medium heat. Add the quartered radishes and cook, stirring often, for several minutes. When they begin to look slightly transparent, stir in the greens, garlic, and chives. Cook until wilted, another 1-2 minutes. Season with salt and pepper to taste.

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Zucchini Bread or Muffins

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup coconut oil
1/2 cup raw honey
2 eggs
1 cup grated zucchini
1/2 cup nuts (optional)

Preheat oven to 350
In a large bowl, combine dry ingredients. In a medium bowl, whisk together oil, honey, and eggs. Blend the wet ingredients with the dry. Fold in the zucchini and nuts. Put mixture in 2 greased mini loaf pans or muffin pans. Bake bread for 50 to 60 minutes or muffins for 25-30 minutes. Let cool in pans for up to 1 hour.
We love to bake ahead and have these muffins for breakfast! Thank you to Whole Grains and More for sharing the recipe with us!

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Sweet Potato Frittata

3 sweet potatoes, peeled and chopped
1 onion, chopped
4 eggs
1/4 to 1/2 cup whole milk or cream
1/4 to 1/2 cup shredded cheddar cheese (optional)
salt and pepper

Preheat the oven to 350
Heat oil in an oven safe pan over medium heat (we love to use a cast iron skillet). Cook onions 7-8 minutes or until caramelized. Remove the onions, but leave the oil. Add sweet potatoes and cook until soft. Spread the onions over the sweet potato. Whisk together in a bowl the salt, pepper, milk or cream, and eggs, then pour this mixture over the sweet potatoes and onions. Give the pan a gentle shake to distribute everything and allow to set a moment while on the stove. Top with the cheddar cheese and place pan in oven. Bale for 30 minutes, until the eggs are completely set and the top is browned and bubbly. Cool, cut into wedges, and serve!

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Ground Pork with Cabbage and Carrots

1 pound ground pork
1 cabbage, chopped
6 carrots, shredded
1 onion, chopped
1 clove garlic, minced
Optional items: red pepper, soy sauce or coconut aminos, rice

In a large skillet or wok, brown ground pork with 1 chopped onion and 1 clove of garlic. Drain fat. Add 2 cabbage and carrots. Reduce heat to low and simmer until the vegetables are cooked, about 10 minutes. Salt and pepper to taste. Add red pepper, soy sauce, or coconut aminos (a soy free sauce), if desired. Serve alone or over rice.

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Tomato Bisque Soup

4 tbs butter
1 onion, diced
2 slices bacon, cooked and crumbled
4 cloves garlic, minced
5 tbs wheat flour
3-5 cups chicken broth
28 oz whole, peeled tomatoes with liquid
fresh thyme
fresh parsley
1 cup heavy cream (or less)

Heat the butter in a large soup pot. Add the onion and cook for 5 minutes. Add the bacon and garlic. Add the flour and stir for 2-3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking. Throw in the herbs and simmer on low heat for 20-30 minutes. Puree the soup with a handheld immersion blender. Stir in the desired amount of heavy cream. Salt and pepper if desired. Serve warm.

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