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ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP

INGREDIENTS

• 1 butternut squash, peeled, seeded, and cubed
• 2 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon olive oil
• Salt and pepper to taste
• Red Russian kale, chopped (for garnish)

DIRECTIONS

1. Preheat your oven to 375°F (190°C).
2. Toss the butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast them in the oven until tender and slightly caramelized, about 30-35 minutes.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted squash and sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Serve the soup hot, garnished with chopped Red Russian kale

PURPLE POTATO AND HAKUREI TURNIP HASH

INGREDIENTS

• 2 cups purple potatoes, diced
• 2 hakurei turnips with greens, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Radishes, thinly sliced (for garnish)

DIRECTIONS

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced purple potatoes and cook until they start to brown and become tender, about 10-12 minutes.
3. Stir in the hakurei turnips and garlic, cooking for an additional 5-7 minutes until they’re tender and slightly caramelized.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with thinly sliced radishes

GARLIC-ROASTED RED RUSSIAN KALE

INGREDIENTS

• Red Russian kale leaves, torn into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 375°F (190°C).
2. Toss the torn kale leaves with olive oil, minced garlic, salt, and pepper.
3. Spread the kale mixture in a single layer on a baking sheet.
4. Roast in the oven for 10-15 minutes until the kale is crispy and slightly browned.
5. Serve as a healthy and flavorful side dish.

LETTUCE WRAPS WITH BUTTERNUT SQUASH AND SWEET POTATO FILLING

INGREDIENTS

• Lettuce leaves (such as iceberg or butter lettuce)
• Roasted butternut squash and sweet potato mixture (from Recipe 1)
• Sliced radishes
• Olive oil for drizzling

DIRECTIONS

1. Take a lettuce leaf and spoon some of the roasted butternut squash and sweet potato mixture onto it.
2. Top with sliced radishes and drizzle with a little olive oil.
3. Fold the lettuce leaf to create a wrap and enjoy.

HAKRUREI TURNIPS AND RADISH SALAD

INGREDIENTS

• Hakurei turnips, thinly sliced
• Radishes, thinly sliced
• Olive oil and lemon juice dressing (mix equal parts)
• Chopped fresh herbs (such as parsley or cilantro)
• Salt and pepper to taste

DIRECTIONS

1. Combine the thinly sliced hakurei turnips and radishes in a bowl.
2. Drizzle the olive oil and lemon juice dressing over the vegetables.
3. Add chopped fresh herbs and season with salt and pepper to taste.
4. Toss to combine and serve as a refreshing salad.