Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped onion
• 3 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish
• 1 tablespoon prepared mustard
• paprika, for garnish
• salt and pepper to taste

Directions

Boil the eggs in gently simmering water and boil for 10 mins. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 medium beets, peeled and chopped
• 2 cups vegetable stock
• salt and pepper
• sour cream

Directions

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until translucent. Add beets, and cook for 1 minute. Add stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with sour cream.

Ingredients

• 8-10 beets
• 2 tablespoons water
• 1/4 cup white wine vinegar
• 2 tablespoons caraway seeds
• 1 teaspoon white sugar
• 1/2 a small onion, minced
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons olive oil

Directions

Wash beets and trim off greens. Bring a pot of salted water to a boil, add beets and cook, covered, until tender. Remove from heat, drain, and peel and slice when cool. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Ingredients

• 1 pound of pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 ounces tomato paste
• 3/4 cup water
• 1 small head cabbage, shredded
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon brown sugar or honey
• sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

Remove the sausage from the casing and add it to a skillet over medium-high heat. Brown while chopping and stirring. Remove from the heat and set aside. Fill a large pot with water about 2 quarts, and bring to a boil. Add the sausage and the beets. After 10 minutes, add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. Heat the oil in a skillet over medium heat. Add the onion, and cook until translucent. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the garlic and cook for one more minute. Season with salt, pepper and sugar. Garnish with sour cream and fresh parsley or cilantro.

The Best thing about quiche is that you can substitute almost any ingredient (except the eggs!) and it will come out totally different, but totally good.

Ingredients

• A little butter or olive oil
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 2 bunches of spinach or Swiss chard (ribs removed) or Hakurei turnip greens (or any other tender green)
• 6 ounces or feta or chevre (any flavor,) crumbled
• 6 ounces of some grateable cheese, grated
• Any kind of sausage, such as chorizo or breakfast sausage (optional)
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Ingredients

• 1 bunch Hakurei turnip greens, cut into large strips
• 1 clove garlic, minced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Soy Sauce
• 1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
• 1 clementine, tangerine, or small orange, peeled and sectioned
• A pinch of sugar, brown sugar or honey
• salt

Directions

In a large skillet, heat the olive oil. Add the turnip greens and the remaining ingredients. Saute until the greens have wilted. Serve with slivered raw Hakurei turnips.

Ingredients

• 1 lb ground lamb
• 1 clove garlic, minced
• 1 large onion, diced
• Fresh cilantro
• A bunch of fresh mint of 1 Tablespoon dried mint
• 1 Tablespoon curry powder
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 large egg
• 1 cup yogurt
• 1 teaspoon curry powder

Directions

Combine all ingredients in a bowl. Form into patties. Cook the patties in a hot skillet with a little oil. Mix the yogurt with 1 teaspoon of curry powder. Serve the sausages with yogurt sauce as an appetizer, or wrap in a pita with some shredded carrots and cabbage for a delicious sandwich.