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.

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 large onion
• 2 pounds sweet potatoes, peeled and cut in 1-inch pieces
• 2 med turnips, cut in 1-inch pieces
• 6 carrots, peeled, cut in 1-inch pieces
• 3 beets, peeled and cut in 1-inch pieces (optional)
• 1 small cabbage, cut in 2-inch chunks, or 1 pound brussel sprouts (optional)
• Salt and pepper
• 1 teaspoon dried thyme
• 1 boneless beef chuck roast, about 3 pounds
• 1 cup beef broth
• 1/2 cup red wine
• 3 tablespoons tomato paste
• 2 tablespoons flour or 1 tablespoon cornstarch
• 2 to 3 tablespoons cold water

Directions

In a hot skillet with a little oil, brown the beef on all sides. Place bacon over the bottom of the crockpot or dutch oven. Arrange sweet potatoes, turnips, beets, and carrots over the bacon. Sprinkle with garlic, salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions and cabbage around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth, wine and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

To make gravy, skim fat off the top of the broth, put the broth in a saucepan, and bring it to a simmer.

In a small bowl, whisk the flour or cornstarch with the water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Ingredients

• A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
• 3 or 4 cloves garlic, peeled
• 1/4 cup olive oil or butter
• salt and black pepper
• a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.

Ingredients

• 1-2 lbs kale, stems removed and chopped or torn into pieces
• 1 large onion, diced
• 3 potatoes, peeled and chopped
• 2 lbs chorizo or linguica, sliced
• 8 cups chicken or pork broth
• 1/4 cup Olive Oil
• 6 cloves garlic, peeled and crushed
• 1 can Cannelloni or other large white beans
• 1 bay leaf
• 1/4 teaspoon garlic powder
• 1 hot pepper, seeded
• 1/3 teaspoon paprika
• salt and black pepper to taste

Directions

On medium heat, heat the oil and saute the onion and garlic until translucent. Add the sausage and brown (does not need to cook through.) Add the broth and bring to a simmer. Add the potatoes, kale, and spices. Simmer for 30 minutes.

Ingredients

• 2 lbs collard greens, tough stems discarded, leaves chopped
• 1 small onion, diced
• 1 or 2 garlic cloves, minced
• 1 or 2 ham hocks (or a few strips of bacon)
• 1 Tbsp lard or butter
• 2 Tbsp vegetable oil
• 4 cups chicken stock
• 1 small hot pepper (optional)
• 2 Tbsp vinegar
• 1/2 teaspoon salt
• 2 teaspoons brown sugar or maple syrup
• black pepper

Directions

In a large pot, heat the fat and the oil. Sauté the onion and garlic until transparent. Add the ham hocks and brown on all sides. Add the stock and let simmer for 30 mins. Add the collards, hot pepper, salt, sugar, and black pepper. Cover and cook until tender, 30 minutes.

Ingredients

• 10 cups zucchini, peeled and diced
• 4 onions, diced
• 2 green peppers, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
• 1/4 cup pickling salt
• 1 tablespoon salt
• 2 tablespoons mustard seed
• 1 tablespoon cumin
• 1 teaspoon coriander seed
• 2 cups white wine vinegar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.

Ingredients

• 1 cucumber, peeled, seeded and diced
• 1 medium zucchini, diced
• 1 med. tomato, peeled, seeded and diced
• 2 tbsp. finely diced onion, vidalia or red
• 1 jalapeno pepper, or other hot chile, minced (optional)
• 1 tbsp. olive oil
• 1 tsp. fresh lime juice
• 1/2 tsp. white wine vinegar, rice vinegar, or cider vinegar
• a small handful fresh cilantro

Directions

Mix all ingredients in small bowl. Can be prepared 8 hours ahead. Cover and refrigerate.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 lb Swiss chard, large ribs removed and chopped into strips
• 3/4 cup goat cheese (feta or chevre) crumbled
• 6-7 eggs, beaten
• 1/2 cup whole milk, half and half, or cream
• nutmeg
• salt and pepper, to taste

Directions

Preheat the broiler. In an oven-proof skillet, saute the onion in olive oil until translucent. Add the chard, turn the heat to low, and cook, covered, until wilted. Drain any excess liquid. Spread the chard evenly over the bottom of the skillet. Crumble the cheese over it. Beat the eggs with the milk and spices and add it to the pan. Cook on medium-low heat until the edges are set. Place the whole skillet in the oven and broil until the frittata is set in the center and browned on top.