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KALE AND BUTTERNUT SQUASH SALAD

INGREDIENTS

• 2 cups Red Russian kale, destemmed and chopped
• 1 cup butternut squash, cubed
• 1/2 cup roasted beets, diced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seed

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash in 1 tablespoon of olive oil and roast for 20-25 minutes or until tender.
3. In a large bowl, combine the kale, roasted butternut squash, and beets.
4. Whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Garnish with toasted pumpkin seeds.

COLLARD GREEN WRAPS WITH HUMMUS AND VEGGIES

INGREDIENTS

• 4 large collard green leaves, stems removed
• 1 cup hummus
• 1 cup shredded cabbage
• 1 cup julienned carrots
• 1 cup diced kohlrabi
• Salt and pepper to taste

DIRECTIONS

1. Blanch the collard green leaves in boiling water for about 30 seconds, then transfer them to an ice water bath to cool.
2. Lay the collard leaves flat and spread hummus on each leaf.
3. Divide the cabbage, carrots, and kohlrabi among the leaves.
4. Season with salt and pepper.
5. Roll up the collard leaves, tucking in the sides as you go, to create wraps.

POTATO AND KALE AND CURRY

INGREDIENTS

• 1 cup yellow potatoes, diced
• 1 cup purple potatoes, diced
• 2 cups Red Russian kale, chopped
• 1 cup diced beets
• 1 cup coconut milk
• 2 tablespoons curry powder
• Salt and pepper to taste

DIRECTIONS

1. In a large pot, sauté the potatoes and beets in a little water until they start to soften.
2. Add the curry powder, coconut milk, and a cup of water. Simmer until the potatoes are tender.
3. Stir in the kale and cook until wilted.
4. Season with salt and pepper to taste

BUTTERNUT SQUASH AND CABBAGE STIR-FRY

INGREDIENTS

• 2 cups butternut squash, cubed
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

DIRECTIONS

1. Heat the sesame oil in a large skillet or wok.
2. Add butternut squash and stir-fry for 5-7 minutes until it starts to brown.
3. Add cabbage and carrots and stir-fry for another 3-4 minutes.
4. In a small bowl, mix the soy sauce, rice vinegar, ginger, and garlic.
5. Pour the sauce over the stir-fry and toss to combine.

ROASTED BEET AND POTATO SALAD

INGREDIENTS

• 2 cups diced beets
• 2 cups diced yellow potatoes
• 1 cup diced kohlrabi
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the beets, potatoes, and kohlrabi in olive oil, and roast for 30-35 minutes until tender and slightly crispy.
3. In a large bowl, drizzle with apple cider vinegar and season with salt and pepper.
4. Toss to combine and serve as a warm salad.