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SWEET POTATO AND BUTTERNUT SQUASH SOUP

INGREDIENTS

• 2 sweet potatoes, peeled and diced
• 1 small butternut squash, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil

DIRECTIONS

1. In a large pot, sauté the chopped onion and garlic in a bit of olive oil until translucent.
2. Add the sweet potatoes and butternut squash, and cook for a few minutes.
3. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
4. Reduce the heat and simmer until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.

PURPLE POTATO AND WATERMELON RADISH SALAD

INGREDIENTS

• 2 cups purple potatoes, boiled and cubed
• 1 cup watermelon radishes, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Chopped fresh parsley for garnish

DIRECTIONS

1. In a large bowl, combine the boiled purple potatoes and sliced watermelon radishes.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
3. Pour the dressing over the potatoes and radishes and toss to combine.
4. Garnish with chopped fresh parsley and serve.

ROASTED BROCCOLI WITH GARLIC

INGREDIENTS

• 1 head of broccoli, cut into florets
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

DIRECTIONS

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the broccoli florets and minced garlic with olive oil, salt, and pepper.
3. Spread the coated broccoli on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes or until the broccoli is tender and slightly crispy.
5. Serve with lemon wedges for a refreshing touch.

GREEN CABBAGE AND RED KALE STIR-FRY

INGREDIENTS

• 4 cups green cabbage, thinly sliced
• 2 cups red curly kale, chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (check for allergen-free options)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Red pepper flakes (optional)
• Cooked rice or noodles for serving

DIRECTIONS

1. Heat the sesame oil in a large pan or wok over medium-high heat.
2. Add minced garlic and sauté briefly.
3. Add the sliced cabbage and chopped kale. Stir-fry for 3-5 minutes until they start to wilt.
4. In a small bowl, mix soy sauce, rice vinegar, and red pepper flakes (if using).
5. Pour the sauce over the cabbage and kale, and stir-fry for an additional 2-3 minutes.
6. Serve over cooked rice or noodles.

GARLIC AND HERB MASHED PURPLE POTATOES

INGREDIENTS

• 4 cups purple potatoes, peeled and cubed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh herbs (e.g., rosemary, thyme, or parsley)
• Salt and pepper to taste

DIRECTIONS

1. Boil the purple potatoes until they are tender, then drain.
2. In a separate pan, sauté the minced garlic in olive oil until fragrant.
3. Mash the boiled purple potatoes and mix in the garlic-infused olive oil.
4. Stir in the chopped fresh herbs and season with salt and pepper.
5. Serve as a flavorful side dish.