From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

• 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
• 2 1/4 cups water
• 1 Tbs. extra virgin olive oil
• 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
• 1 clove of garlic, minced
• 1 medium onion, chopped
• 3 large ripe tomatoes, coarsely chopped
• 1/2 pound mushrooms, sliced
• 1 1/2 tsp. basil
• 1 1/2 tsp. oregano
• Salt and pepper to taste (or use a salt substitute)

Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens! If you use beet greens, use the remaining beets in Suzy’s recipe for Roasted Beets.

• 1 rectangle of Feta cheese, about 3/4 inch thick (Greek or French)
• 1/4 cup olive oil, divided
• 2 teaspoons fresh oregano leaves (or 1 teaspoon dried)
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon lemon zest
• 2 pounds greens (beet greens, dinosaur kale, spinach, or swiss chard)

Prepare the Marinade:

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4

• 4 sweet potatoes (about 7 ounces each)
• 3 tsp. olive oil
• 1 1/2-2 tsp. salt-free Cajun Creole seasoning or cinnamon sugar
• Ketchup (optional)
• Cinnamon sugar:
  Mix 2 Tbs. sugar with 1/4 tsp. cinnamon

Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).

From Better Eating For Life, Step One: Eat Whole Grains

Serves 4

• 5 large red bell peppers
• ¾ cup quinoa, rinsed
• 1½ cups water
• ½ tsp. salt
• ¼ cup pine nuts
• 2 tsp. extra-virgin olive oil
• 1 cup chopped scallions
• ½ tsp. ground cumin
• 10 ounces Swiss Chard or other fresh greens, shredded (8 cups)
• ¼ cup chopped
• fresh cilantro
• ¼ cup chopped fresh parsley
• 2 Tbs. chopped fresh dill
• 1 Tbs. lemon juice
• 1 tsp. freshly grated lemon zest
• Freshly ground black pepper to taste

Braising is very similar to stir-frying or sautéing. The big difference is the addition of some sort of liquid to the pan. Other great combinations with squash include white wine, broth or pear nectar.

• 1 Delicata squash
• 1 tablespoon butter (or olive oil)
• 1/2 cup apple cider
• 1 tablespoon fresh sage, chopped

Whenever possible, we purchase our cipollinis from local farmers Chris and Kim Blanchard of Rock Spring Farm. Because cipollinis boast a much higher sugar content than your average onion, sauteeing them will accentuate their natural sweetness. Cipollinis are as versatile as they are flavorful. Try these recipe ideas: Roast them alongside turkey, beef or vegetables. Layer them between slices of Gruyere cheese as an elegant accompaniment to steak. Add cipollinis to your next pizza, quiche or tart. Or,try this flavorful dip at your next holiday gathering.

1/2 cup ghee (aisle 3)
1 yellow onion, chopped
1 tablespoon curry powder
1 cup cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 Asian eggplants
1 cinnamon stick
1 dried red chile (optional)
Salt
1/2 lemon, juiced
Mint leaves, for garnish

Heat 1/4 cup of the ghee in a large pot over medium heat, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth.

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.

Place on the lowest rack of the oven and bake for 10 minutes.

Remove from oven and stir so that kale can get crispy all over.

Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4
These are so good tasting and good for you, too!

• 3 large onions, outer layer removed, sliced and separated into1/4 inch thick rings
• 1 cup buttermilk, plain yogurt (without stabilizers), or plain kefir
• 1/2 cup all-purpose flour or whole-wheat flour
• 1 tsp. paprika
• 1/2 tsp. salt
• 4 egg whites
• 1 1/2 cups cornflake crumbs

Preheat the oven to 375ºF. Spray a baking sheet with nonstick vegetable spray or line with parchment paper.

Find this recipe and more in From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, available for sale at Linden Hills Natural Home.

2 bunches watercress, think stems removed
green leaves from 2 bunches of radishes
2 tablespoons butter
1/3 cup minced shallots or chopped green onions
4 cups chicken or vegetable stock
1/2 cup heavy cream (optional)
salt and pepper to taste
3 radishes, very thinly sliced