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SPICY BUTTERNUT SQUASH AND RED RUSSIAN KALE SOUP

INGREDIENTS

• 2 cups diced butternut squash
• 1 cup chopped red Russian kale
• 1/2 cup diced bullhorn peppers
• 1 yellow potato, diced
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• Vegetable broth

DIRECTIONS

1. In a large pot, sauté the diced butternut squash, yellow potato, and bullhorn peppers until slightly softened.
2. Add vegetable broth to cover the vegetables, then bring to a simmer.
3. Stir in the red Russian kale and chili powder.
4. Simmer until all the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper, and serve hot.

BOK CHOY AND TOFU STIR-FRY

INGREDIENTS

• 1 bunch bok choy, chopped
• 1 block firm tofu, cubed
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1/2 teaspoon grated fresh ginger
• Cooked rice or quinoa for serving

DIRECTIONS

1. In a large skillet, heat sesame oil over medium-high heat.
2. Add minced garlic and grated ginger, then stir in the cubed tofu.
3. Once the tofu is golden brown, add the chopped bok choy and soy sauce (or tamari).
4. Stir-fry until the bok choy wilts and the tofu absorbs the flavors.
5. Serve over cooked rice or quinoa.

LETTUCE WRAP TACOS

INGREDIENTS

• Lettuce heads (for wraps)
• 1 cup cooked and seasoned yellow potatoes (e.g., with taco seasoning)
• 1 cup sautéed red Russian kale
• 1 cup diced bullhorn peppers
• Salsa and guacamole for topping

DIRECTIONS

1. Carefully separate the lettuce leaves to create “wraps.”
2. Fill each lettuce leaf with cooked yellow potatoes, sautéed red Russian kale, and diced bullhorn peppers.
3. Top with salsa and guacamole for added flavor.

STUFFED HAKUREI TURNIPS WITH GREENS

INGREDIENTS

• 6 Hakurei turnips with greens attached
• 1 cup cooked quinoa
• 1/2 cup diced yellow squash
• 1/2 cup diced bullhorn peppers
• Salt and pepper to taste
• Olive oil for roasting

DIRECTIONS

1. Preheat your oven to 375°F (190°C).
2. Cut off the greens from the Hakurei turnips and set them aside.
3. Scoop out the centers of the turnips to create little “cups.”
4. Toss the diced yellow squash and bullhorn peppers in olive oil, salt, and pepper.
5. Roast the turnip cups and the diced vegetables for 20-25 minutes until tender.
6. Mix the roasted vegetables with cooked quinoa.
7. Stuff the roasted turnip cups with the quinoa and vegetable mixture.
8. Blanch the Hakurei turnip greens and use them as a garnish.

BUTTERNUT SQUASH AND YELLOW POTATO HASH

INGREDIENTS

• 1 cup diced butternut squash
• 1 cup diced yellow potatoes
• 1/2 cup diced bullhorn peppers
• 1/2 cup chopped red Russian kale
• Salt and pepper to taste
• Olive oil for cooking

DIRECTIONS

1. Heat olive oil in a skillet over medium heat.
2. Add diced butternut squash and yellow potatoes. Cook until they start to brown and become tender, stirring occasionally.
3. Add diced bullhorn peppers and chopped red Russian kale. Cook until the vegetables are tender and slightly crispy.
4. Season with salt and pepper to taste. Serve as a hearty breakfast or side dish.