Ingredients

• 1 cup peanut oil, lard or other vegetable oil
• 1 cup flour
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 4 cloves garlic
• 2 bay leaves
• 1 Tbsp Cajun seasoning (see below)
• 1 ham hock (optional)
• 10 cups water
• 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
• Salt
• 1 pound smoked andouille sausage (optional)
• File powder to taste (optional)
• Cajun Spice Blend
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 Tbsp garlic powder
• 2 Tbsp sweet paprika

Instructions

1. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.
2. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
3. Heat water to a simmer: While the roux is cooking, bring the 10 cups of water to a simmer.
4. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
5. Add bay leaves, spice, hot water: Add the bay leaves, the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.
6. Add ham hock, greens, cover and simmer: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes.
7. Remove meat from ham hock bones, chop and return to pot: Check the ham hock. If the meat is falling off the bone, remove it, discard the bones, chop the meat and return it to the pot. If the hock is not ready, keep simmering the gumbo; ham hocks don't always cook at the same rate.
8. Add andouille sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
9. Serve with file powder at the table.

Notes

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, smashed
• 2 pinches red pepper flakes
• ½ tsp. ground turmeric
• ½ tsp. garam masala (can be found at Whole Foods Market)
• 1 cup lentils
• 4 cups vegetable broth
• 2 sweet potatoes, peeled and cut into 2 in. cubes
• 4 cups chopped fresh spinach, Malabar spinach, or sweet potato greens
• Salt to taste

Instructions

1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
• 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
• 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
• 1 1-inch piece of ginger, peeled and sliced
• 1 cup roselle leaves, chopped
• 2 cloves garlic, minced
• 1 14 oz. can light unsweetened coconut milk
• 1 tsp. curry powder
• ½ tsp. cumin seeds
• 2 big handfuls of Malabar spinach
• ½-1 lb. shrimp, cleaned and tails removed
• Juice of 1/2 a lime
• rice or noodles, cooked to package instructions
• ¼ cup chopped fresh Basil

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes.
2. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes.
3. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk.
4. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste.
5. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate.
6. Squeeze in ½ lime and add chopped basil. Serve hot.

Notes

Ingredients

• 3 table spoons of olive oil
• 1 lb. of chicken breast cut into bite size chunks (optional)
• 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
• 1 cup of potatoes (cut into 1 inch chunks)
• 1 cup of baby carrots (halved)
• 1 can of diced tomatoes
• 1 cup of canned coconut milk
• 3 cups of chicken broth or vegetable broth
• 1Tbsp of cumin
• 1 Tbsp. of curry powder
• 1 cup of sweet potato greens (chopped)
• 1 cup of Malabar spinach (chopped)
• 1 cup of French sorrel (chopped)
• Salt and Pepper to taste
• ¼ tsp. of Tabasco to taste
• ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
3. Serve stew in a bowl and garnish with herbs and arugula.

Notes

Ingredients

• Olive oil
• 1 share bush beans
• 1 large shallot, thinly sliced
• 1 pint cherry tomatoes, halved
• 5 ounces malabar spinach or sweet potato greens
• 8 ounces shredded jack cheese
• 16 ounces tomatillo or green chili salsa
• 8 ounces fat-free plain Greek yogurt
• Ten 8-inch corn tortillas

Instructions

1. Preheat the oven to 350 degrees F.
2. If using sweet potato greens, blanch (boil for a few minutes) and set aside.
3. Heat two tablespoons olive oil in a large skillet over a high flame.
4. Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
5. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
6. Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
8. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the vegetable mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
9. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
10. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.

Ingredients

• 1 bunch bok choy
• 1 bunch of another green (try spinach, arugula, beet greens, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 tsp. lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.

Notes

Ingredients

• 3/4 bag spinach (~6oz)
• ½ bunch carrots, sliced
• 3 green onions, diagonally sliced
• 4-5 radishes, thinly sliced
• 1 handful almonds
• Mustard vinaigrette dressing
• 2 Tbsp. shallots
• 1 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• ¼ tsp. salt
• ¼ tsp. pepper

Instructions

1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)

Notes

Ingredients

• 3 eggs slightly beaten
• 1 pint cream
• 2 cups grated sharp cheddar cheese & Mozzarella Cheese
• (Reserve handful of cheese for top of pie)
• 2 cups fresh picked sorrel and chard leaves. Fresh spinach
• may also be used.
• 1 medium onion chopped
• 1 clove garlic minced
• 1 Tbsp. Italian seasoning or any other herb blend
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/2 tsp paprika
• 1/4 cup sesame seed
• 1 pie shell

Instructions

1. Cook greens for 1 minute. Drain and squeeze excel liquid from greens. Blend with remaining ingredients except sesame seed.Sprinkle 1/2 the sesame seed in the bottom of the pie shell. Pour filling into shell. Sprinkle with reserved cheese and remaining sesame seed on top.Bake at 375 degrees for 10 minutes and reduce heat to 350 degrees and bake for another 30 minutes or until done.

Ingredients

• 1 ½ cups apple juice
• 2 cups spinach, Malabar spinach, or kale, stemsremoved
• 1 apple- cored and chopped- recipe calls for itunpeeled*
• ½ avocado, chopped

Instructions

1. Combine all ingredients in blender and puree untilsmooth. Add water to make smoothie a little thinner.
2. *recipe calls for unpeeled apple, but this leaves littlebits of apple skin in the smoothie.

Ingredients

• 1 qt. Spinach – ripped or roughly chopped
• 1 cup minced Onion
• ¼ cup minced Garlic
• ¼ cup minced Chinese Chives
• 6-8 each Egg yolks - Use healthy very firm egg yolks. Runny or loose yolks will compromise the
• custard
• 1 ½ cups whole Milk
• 7-8 Tbs. Salt

Instructions

1. Sautee your onion and garlic until they become soft. Add the spinach and chives. Cook for about 5 to 8 minutes on medium heat. Season with salt. With a handheld blender, or stationary blender, blend the sautéed veggies into a liquid.
2. With a fine mesh sleeve strain the liquid and discard the solids.
3. Tempure the eggs into the warm spinach liquid along with the milk. Pour the mixture into ramekins of your choice. Smaller ones will cook faster and more evenly.
4. Place the ramekins in a casserole or hotel pan. Put the pan with the ramekins inside in a 325-degree pre heated oven. Pour water a little over half way up the side of the ramekins. Close the oven and cook for about 30 minutes.
5. To check to see if the puddings are cooked fully take a ramekin out of the oven and place it on a solid surface. Gently shake the ramekin. If it is still “watery” or loose continue to cook. It should not “giggle” at all when it is fully cooked. Cool them in the fridge out of the water bath they were cooked in. Using a paring knife, run the knife on the inside of the ramekin. Flip onto a plate. You should have a “creamed spinach mold” in essence.