Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 TBS chopped cilantro
2 ears corn, steamed 7 minutes and cut from cobs
1 TBS extra virgin olive oil
2 medium tomatillos, chopped in 1/4” dice
2 tsp lime juice
1 scallion, chopped fine
Sea salt and freshly ground pepper
Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently.
Season to taste and serve either room temperature or chilled

Almond and Ground Cherry Coffee Cake

from Harmony Valley Farm
1 c. flour
1 ½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
2/3 c. unsalted butter
¾ c. granulated sugar
1 egg
1 c. almonds, ground
1 1/2 to 2 cups ground cherries
Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight inch cake pan. Cover with the fruit (keep it whole) and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350.

Easy Stir Fried Greens

2 tsp. minced garlic
2 tsp. sesame oil
2 Tbsp. rice wine
2 Tbsp. soy sauce
6 cups fresh spinach leaves, loosely packed
6 cups Shredded Napa cabbage
2 tsp. olive oil
¼ cup toasted pine nuts

In a small bowl, whisk together garlic, sesame oil, rice wine and soy sauce. In a large bowl, place spinach and cabbage; add garlic mixture and toss well. Heat a large skillet or wok over high heat. When very hot, pour the vegetable oil into
the center and swirl it around to coat the sides. Add the greens mixture and toss, stirring quickly, just until they begin to wilt, about 1 minute. Immediately transfer the greens to a warm platter or bowl; sprinkle with pine nuts.

Serves 6 (about 1/2 cup). Per serving: 90 calories, 6 g fat, 3 g protein, 5 g carbohydrate, 2 g fiber, 46- mg sodium

Potato and Leek Gratin

1 clove garlic
1 tsp butter
4 cups potatoes, peeled and sliced 1/8” thick
1 1/2 cups minced leeks, white and pale green parts only (2 to 3 medium leeks thinly sliced crosswise, then minced)
Salt and freshly ground black pepper
1/2 cup whole milk or heavy cream
1/2 cup chicken/veggie stock
3/4 to 1 cup grated swiss cheese

Preheat the oven to 325 F. Cut the unpeeled garlic clove in half. Rub the bottom and sides of a glass 9×9 pan or ceramic oval gratin dish with the cut clove. Let the garlic juices dry, then grease the dish with butter. Arrange one-third of the potatoes in the dish, and top them with half of the leeks. Season with salt and pepper. Add another third of the potatoes, then the rest of the leeks. Season again with salt and pepper. Top with the remaining potatoes. Season with
salt and pepper. Whisk the cream and stock together and pour them over the potatoes. Cover the dish with aluminum foil and bake 30
minutes. Uncover the dish. Press the potatoes down lightly with a spoon and baste them with some of the liquid so that the surface is moist. Raise the oven temperature to 375 F. Sprinkle the surface of the potatoes evenly with the cheese. Return the gratin to the oven uncovered and continue baking until it is well-browned, about 25 to 30 minutes.

Kale and Kielbasa Soup

1 lb. kale
½ cup olive oil
3 yellow onions, peeled and thinly sliced
3 quarts chicken broth
½ lb. low-fat kielbasa sausage, sliced
½ lb. potatoes, peeled and grated
1 (15 oz) can white beans, drained
½ tsp. salt
pepper to taste

Remove the large ribs of kale and slice leaves into very thin strips. Rinse in cold water and drain. In a large stock pot over medium-low heat, sauté onion in olive oil until tender. Add kale, chicken stock, kielbasa, potatoes and beans. Bring to boil; reduce heat, cover and simmer for 1 ½ hours. Add salt. Pepper to taste.

Makes 15 servings. Per serving: 140 calories, 8 g. fat, 4 g. protein, 14 g. carbohydrate, 2 g. fiber,
830 mg. sodium

Creamy Kale Salad

1 ripe avocado, halved, seed removed
2 TBS white wine vinegar
2 tsp Dijon mustard
3 TBS walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped

Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.

Chunky Bean and Tomato Salad

¾ lb. yellow beans, trimmed
½ tsp. salt
¾ lb. green beans, trimmed
¼ tsp. ground black pepper
2 cups chopped Roma tomatoes
½ cup thinly sliced fresh basil
1 Tbsp. red wine vinegar
? cup crumbled feta cheese
1 Tbsp. olive oil

In a large saucepan, cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water. In a bowl, stir together tomatoes, vinegar, oil, salt and pepper. Divide the beans evenly among 8 plates, top with ¼ cup
tomato mixture, then 1 Tbsp. basil and about 2 tsp. feta cheese. Serve chilled.

Serves 8. Per serving: 70 calories, 3 g fat, 3 g protein, 8 g carbohydrate, 3 g fiber, 220 mg sodium

Easy Eggplant Pasta Sauce

2 cups peeled and cubed eggplant
½ cup diced onions
1 cup sliced fresh mushrooms
½ cup grated fresh parmesan cheese
2 (14 oz.) cans diced Italian seasoned tomatoes
Salt and pepper, to taste*

In a large skillet over medium heat, combine eggplant, mushrooms, tomatoes, onions and Italian seasoning. Cover and cook 20 minutes, stirring occasionally. Eggplant should be tender, but not mushy. Stir in parmesan cheese just before
serving. Serve over whole grain pasta or use to top toasted baguettes for an appetizer.

Serves 4. Per serving: 150 calories, 4 g fat,
9 g protein, 20 g carbohydrate, 3 g fiber,
1020 mg sodium
*additional salt and pepper not included in analysis

Roasted Carrots with Garlic

1 lb. medium carrots, halved lengthwise
6 small garlic cloves, skin on
1 TBS extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges

Heat oven to 425. Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oil and season with salt and pepper.
Roast, rotating pan once, until carmelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.

Roasted Eggplant Dip

2 medium or 1 large eggplant, halved lengthwise
1/2 red onion, finely chopped
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon red wine vinegar
kosher salt and black pepper
vegetable chips, for serving

Heat oven to 400° F. Place the eggplants cut-side down on a rimmed
baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop
out the flesh from the eggplants and roughly chop.
In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾
teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.