Sauteed Broccoli Romanesco with Garlic
Ingredients
• 1 head of Broccoli Romanesco, cut into bite size pieces
• 1 tbs olive oil
• 1 good pinch of salt
• 2 cloves of garlic, pressed and mixed with 1 tbs water
Directions:
• Bring some well-salted water to a boil
• Cook the broccoli pieces until just tender, about 3 or 4 minutes.
• Drain the broccoli pieces and run under cold water until they are cool.
• Heat the oil in a sauté pan until it is a hot and begins to shimmer.
• Add the garlic and sauté for 30 seconds. It should start to smell good and garlicky.
• Now add the broccoli and a pinch of salt and sauté for 2-3 minutes.
• Serve and enjoy!

Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes

Ingredients

Romanesco Broccoli dish:
• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest
Roasted Fingerling Potatoes:
• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary

Directions:
• Preheat oven to 400 degrees.
• Halve and chop potatoes to desired size and add to roasting pan.
• Finely chop a generous portion of fresh rosemary, about 1 tbsp.
• Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper.
• Mix well.
• Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.
• While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets.
• Clean and coursely chop leek. Peel and mince your garlic clove.
• Heat olive oil on medium heat until it swirls easily in the pan.
• Add leeks and stir.
• Allow to cook about 2 minutes, then add garlic.
• After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.
• Cover the pan and allow to cook, stirring occasionally, about 2 minutes.
• Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir.
• Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes.
• Serve immediately.

• Quinoa Stuffed Sweet Dumpling Squash
Serves 3
•
Ingredients

• 3 sweet dumpling squashes
• 1 tablespoon olive oil
• 1 small onion, diced (about 1/2 cup)
• 1/4 cup shelled pistachios, coarsely chopped
• 8 dates, coarsely chopped (about 1/4 cup)
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1 cup cooked quinoa
• Salt and freshly ground black pepper

Directions
• Preheat oven to 375 F.
• Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
• Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
• Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.
• Turn the squash upright in the baking dish and stuff with the quinoa mixture.
• Cover dish with aluminum foil and bake for another 20 minutes.

Nana’s Mashed Turnips
Ingredients
• 1 large turnip, peeled and cubed
• 3 white potatoes, peeled and cubed
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 1 teaspoon white sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
Directions
• Preheat oven to 375 degrees F (190 degrees C).
• Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
• Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
• Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Sauteed Swiss Chard with Parmesan Cheese
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped
separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Directions
• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Creamed Cabbage

Ingredients
• 4 slices bacon
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 large head cabbage, cored and shredded
• 1/2 cup sour cream

Directions
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Roasted Garlic Lemon with Broccoli

Ingredients

• heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
Directions
• Preheat the oven to 400 degrees (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.