SCANDINAVIAN ROTMOS
Ingredients:
• water to cover the rutabagas (about 3 cups in a large pot)
• 5 whole allspice
• 5 peppercorns
• 1/2 tsp. salt
• 2 rutabagas
• 2 carrots
• 4 large potatoes
• ground cinnamon or nutmeg
• 1 Tbsp. butter (optional)
Preparation:
1. Bring water, allspice, peppercorns, and salt to boil in large pot. Peel and finally chop rutabagas and carrots, add to pot, and reduce water to a low boil. Cook for 15 minutes. As the rutabagas and carrots cook, peel and finely chop potatoes. Add to pot after the initial 15 minutes; cook for an additional 20 minutes, or until potatoes are fork-tender.
2. Use a large slotted spoon to remove potatoes from pot to a mixing bowl. Mash with a potato masher or immersion blender, adding just enough cooking water to make a creamy puree. Place in serving bowl, sprinkle with cinnamon or nutmeg, and top with butter if desired.

SWEET AND SAVORY KALE

Ingredients:
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 1/2 cups chicken broth
• 4 cups stemmed, torn and rinsed kale
• 1/4 cup dried cranberries
• salt and pepper to taste
• 1/4 cup sliced almonds
Preparation:
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

VEGETARIAN POTSTICKERS
Ingredients:
• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker wrappers
• 2 tablespoons oil
Preparation:
1. Drain tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings, except oil.
2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper.
3. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. A cornstarch/water mixture will help seal the wrapper shut.
4. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.