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3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon tamari sauce
2 tablespoons apple cider vinegar
1 teaspoon honey, liquified
2 tablespoons minced scallions
4 packed cups Tuscan kale (also called dinosaur or black kale), zipped, cleaned and torn into bite-sized pieces
1 cup julienned radicchio
1 cup cilantro leaves
coarse sea salt and freshly ground black pepper
1 avocado, cubed
1 cup toasted, unsweetened coconut chips

Shake together the oil, lime juice, tamari sauce, cider vinegar, honey and scallions in a tight-sealing jar.

Place the kale in a large bowl and rub a handful at a time between your palms as if you were warming your hands together. You’ll feel the kale “soften” after 15 seconds or so. Then grab another bunch and do the same thing until you’ve rubbed all of the kale.

Toss the kale, radicchio, cilantro a generous pinch of salt and pepper together in the bowl and pour dressing over top. Toss well to thoroughly coat and top with avocado and coconut chips.

Serves 2

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2 tablespoons coconut oil, Canola or other high-heat cooking oil
1/4 cup finely chopped shallot
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 fresh hot red or green chiles, preferably Thai chiles, thinly sliced (seeded, if you prefer less heat)
1 clove garlic, chopped
4 cups peeled and diced pumpkin
3 cups chicken stock
1 cup regular or light coconut milk
2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)
1 teaspoon palm or brown sugar
1 teaspoon salt
2 tablespoons fish sauce (nam pla)
1 tablespoon freshly squeezed lime juice
Fresh Thai or Italian basil leaves, for garnish

Heat oil in a large pot over medium-high heat. Stir-fry shallot, coriander, cumin, turmeric, chiles and garlic until fragrant, about 1 minute. Add pumpkin, stock, coconut milk, lemongrass, sugar and salt, stirring to combine. Bring to a boil. Cook until the pumpkin softens, about 8-10 minutes. Quickly stir in fish sauce and lime juice.

Transfer a blender, or using an immersion blender, blend the soup to a smooth or slightly chunky consistency, as desired. Ladle into bowls and sprinkle with basil leaves. Serve immediately.

Serves 4-6

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5 garlic cloves
1/2 medium onion
1 small lemon, trimmed of top and bottom, quartered and seeded
1/2 teaspoon allspice
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon cayenne
1/4 cup pomegranate syrup (or 1/2 orange juice and 1/2 honey)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
5-6 pound boneless leg of lamb, trimmed of excess fat

Puree garlic through olive oil in a blender or food processor. Stir in salt. Lay lamb in a shallow dish or roasting pan and carefully pierce deeply all over with a paring knife. Slather on the marinade, pushing into the holes, then coat all over with any remaining marinade. Cover and refrigerate overnight.

Preheat oven to 325. Transfer lamb to a Dutch oven, cover and roast for 3-1/2 to 4 hours, until lamb is fork tender. Let rest for 20 minutes, then pull apart into large chunks to serve.

Serves 8

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2-½ tablespoons extra-virgin olive oil, divided
1 cup carrots, sliced
1 cup onion, chopped
½ cup celery, sliced
3 sprigs thyme
4 cloves garlic, minced
3 cups chipped Swiss chard
3 cups chopped kale
3 cups water
3 cups low-sodium chicken or vegetable stock
¼ cup tomato puree
1 teaspoon sugar
sea salt
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 (19-ounce) can cannellini beans, rinsed and drained
12 ounces day-old Italian or French bread, torn into 1-inch pieces

Heat 1-1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic) and cook 5 minutes, stirring frequently, until onion is tender. Add chard and next 8 ingredients (through tomatoes) and stir to combine. Bring to a boil, reduce heat and simmer 45 minutes.

Place 1/3 cup beans in a bowl and mash with a fork until fairly smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes until heated through. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil over top of soup.

Serves 8

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1 quart chicken, turkey or veggie stock
1 onion, peeled and sliced lengthwise into 1/2-inch wedges
6 medium carrots, peeled and cut on a bias into 1-inch pieces
5 celery stalks, cut on a bias into 1-inch pieces
1 tablespoon extra virgin olive oil
2 turnips, peeled and cut into a 1/2-inch dice (want to see a video of how to dice? Click here)
1 rutabaga, peeled and cut into a 1/2-inch dice
6 ounces loose Italian pork or chicken sausage
Sea salt and freshly ground pepper to taste
1-1/2 cups sprouted lentils (or regular green lentils cooked until just tender)
2 cups cooked farfalle pasta (cooked 2 minutes less than instructed cooking time)
1 cup shredded chicken or turkey (optional)

In a large pot, bring stock, onion, carrots and celery up to a boil. Lower heat and simmer for 20 minutes.

While stock is simmering, heat olive oil in a large saute pan over medium-high heat and swirl to coat. Add turnips, rutabaga and sausage to the pan and toss to coat with olive oil. Saute, turning occasionally and breaking up the sausage with a stiff spatula, for 12-15 minutes, until vegetables are browned on the outside and tender throughout. Season to taste with salt and pepper.

Add the lentils, pasta and turkey to the soup pot and simmer for 3 minutes.

Serve each bowl of soup topped with a generous heap of root veggies and sausage.

Serves 6-8

Note: It’s super easy to make this soup vegetarian, and with the pasta and lentils, it’s still quite hearty. Just use veggie broth and omit the sausage and shredded meat.

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