We have had good luck growing Tree Collards this year (also known as Tree Kale or Walking Stick Kale). They provide highly nutritious greens that work well in stews and also in this lovely green salad.
Here is a salsa fresca without cilantro, and with plenty of kale instead. It is great as a dip with tortilla chips. It is also a nice accompaniment to burritos, black bean burgers, and a wide array of other dishes.
This salad has no added oils or fats other than what is in the yogurt. It has a fresh, crunchy texture and taste.
Broccoflower is a mild-tasting vegetable that makes a refreshing summer salad. I love a touch of mint on this broccoflower salad. It can be made ahead of time and will keep well for a day or two!
Spaghetti squash is abundant in the Southern California late summer. This recipe captures the crispness of kale and the nutty flavor of spaghetti squash in a cheesy custard base with hints of sage and savory. Serve it with a baked potato and salad..
This simple stove-top dish is earthy and satisfying. It makes a hearty lunch, or side dish for a vegetarian dinner. Delicious!
This healthy stew has a rich flavor and will make you feel great!
By using pearled barley, you can save a bit of time in the cooking. Frozen lima beans are a great staple to keep on hand and their proteins complement the proteins in barley.
Makes about 2 cups of dehydrated flakes.
Makes about 20 egg rolls.