Dot with butter

Pour maple syrup over the sweet potatoes and bake at 400 degrees for 30 minutes or until the potatoes are done and the syrup has carmelized.

Enjoy!

 1 1/2 cup coconut, grilled, grated (or buy fresh frozen at Asian market or soak dried coconut in water

                for 30 minutes (non-sweetened)

 2 lime leaves, shredded or lime rind

 3 tbsp fried onions

SPICE MIXTURE:

4 clove garlic

lemongrass (1 stick)

 1/2 tsp white pepper

 2 cups coconut milk

 2 macadamia nuts or almonds

 2 tsp turmeric

 2-4 lime leaves or lime rind

 1 T oil

Trim beans, steam and chop finely. Put aside. Prepare spices by processing in food processor or grind with mortar and pestle. Gently saute spice mixture in oil for 1-2 minutes. Transfer to saucepan and add coconut milk, lemongrass, and lime leaves. Stir over low heat until mixture has thickened. Mix more lime leaves, fried onion, and spices with grated coconut. Add the cooked, chopped beans. Add extra salt and fried onions as desired. Serve at room temperature. Serves 6-8

• one 9-inch pie crust - homemade or frozen
• 2 tbsp butter or vegetable oil
• 1/2 cup chopped onion or shallots
• 1 1/2 cups chopped veggies: peppers, tomatoes, zucchini, any leafy greens, beans, potatoes... be creative!
• 1/2 cup shredded cheese - again, experiment with different kinds
• 3 eggs
• 1 cup milk or plain yogurt
• fresh herbs - basil, oregano, parsley etc.
• salt and pepper to taste

Preheat oven to 375 F (190 C). Have pie crust ready (take a frozen one out of the freezer). Heat butter or oil in large pan and sauté onion for 5 minutes until soft. Add chopped veggies and cook until just softened (don't overdo). Remove from heat for a couple of minutes, then spread veggies in bottom of pie crust. Sprinkle shredded cheese overtop.

In a small bowl, beat eggs with milk or yogurt. Add herbs, salt and pepper. Pour over cheese and vegetables.

Bake quiche at 375 F for 35 to 40 minutes, until puffed and golden, and a knife poked into center comes out clean. Serves 4-6.

 2 ounces unsweetened chocolate

 1 c. flour

 2 eggs

 1/4 t. salt

1/8 c. oil

 1 t. baking powder

1 1/2 c. shredded beets

1/2 t. baking soda

Heat oven to 325 degrees. Grease a 9-inch cake pan. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pan. Bake until fork can be removed from center cleanly, 40-50 minutes.

6 eggs, Chopped Parsley and Chives, Cheese

In a large bowl mix eggs and herbs and then place in an oven proof skillet.  Cast Iron is my favorite.  Turn on your oven broiler and then cook the egg mixture on the stove top until the eggs are almost set. Top with cheese and place under the broiler to set the top.  

Cool and serve with a salad.

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.

Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.

Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.

Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.

Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.

Serves 6.

1 pound broccoli di rape (broccoli raab)
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
salt
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed

DIRECTIONS

To trim the broccoli raab, first cut off the tough ends of the stems. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander. 

Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli raab into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings. 

Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli raab is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.

Source:  Lidia's Italy

-approved by member-Dara Hekimian-Thank you. 

http://healthymammas.com/2011/07/17/blts-orange-sesame-kale-salad/

Wash 1 bunch of kale and strip leaves off of stems.  Dry and cut into bite-sized pieces.

Whisk together :

1/4 cup orange juice

1/4 cup apple cider vinegar

2 T sugar

2 T soy sauce or Tamari (I prefer Tamari…it’s gluten-free and doesn’t make me as bloated as soy sauce does!)

1 T sesame oil

Pour dressing over kale and toss in :

2 T toasted almonds

1/4 cup pepitas (pumpkin seeds)

1/4 cup cranberries

crystalized ginger (optional)