Beets with Garlic and Wine

• 1 lb Beets
• 1/2 cup Dry White Wine
• 1/4 cup Water
• 2 tbsp Olive Oil (or Butter)
• 2 cloves Garlic, finely minced
• 1/2 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 2 tbsp Crumbled Feta

Peel Beets and cut into bite-sized pieces.

Put all ingredients into sauce pan, cover and simmer until beets are tender.

Crumble feta over top.

Serve any temperature.

Rosted Fennel and Carrots

Preheat Oven: 350 degrees

• 2 Fennel bulbs, sliced
• 3-4 large Carrots, peeled and cut
• 2 tsp Herbs de Provance
• Pecorino Romano, Grated
• Extra Virgin Olive Oil
• Fresh Dill, chopped

Cut the vegetables and toss them in a bowl, sprinkling with olive oil. Add herbs de Provance, dill and pecorino. Mix well and transfer to baking dish.

Sprinkle with more pecorino and roast until nicely browned and soft.

Spicy Baby Bok Choi

1.5 lb baby Bok Choi, chopped
1 tbsp Olive Oil
3 Garlic cloves, minced
1 tsp Garlic Powder
3 tbsp Soy Sauce
1 tsp Crushed Red Pepper

In a large stockpot add olive oil and heat to medium. Add garlic and lightly brown.

Add bok choi and stir. Cover and let cook for 3 minutes. Add soy sauce, garlic powder, and red pepper.

Stir continuously for 2 minutes or until bok choi is tender.

Greens with Carrots & Feta

• 2 Carrots, shredded
• 2 bunches Leafy Greens (Kale, Collards, Swiss Chard...), thinly sliced.
• 1/2 Red Onion
• 1/4 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/4 lb Feta Cheese, crumbled.
• Brown Rice, cooked to package instructions.

Put Carrots, Onions, 1/4 cup of water, salt and pepper into large deep skillet. Toss Well.

Cover and cook over medium heat, tossing once or twice until greens are wilted and tender.

Toss with feta cheese and spoon over brown rice.

Creamy Kohlrabi Soup

This creamy soup is amazingly flavorful, but is not substantial enough to be a meal. It's is reminiscent of a chowder base or thin mashed potatoes in texture.

• 1 lb bulb Kohlrabi, Peeled and chopped
• 2 tbsp Butter
• 1 Onion
• 2 1/2 cups Vegetable Stock
• 2 1/2 cups Milk
• 1 Bay Leaf
• Black Pepper and Salt to taste

Melt butter in large pan. Add onions and cook gently until soft.

Add Kohlrabi and cook 2 minutes.

Add stock, milk, and bay leaf and bring to a boil. Cover, reduce to low and simmer for 25 minutes or kohlrabi is soft. Let cool 5 minutes. Remove bay leaf.

Using a blender, puree soup until smooth. Strain through a fine mesh sieve. Season with salt and pepper. Serve Hot.