This is a quick, summery pasta dish that works great with whole wheat or brown rice pasta! Simple, fun, and refreshing!

Ingredients:
1 large bunch broccoli rabe, washed well, trimmed and chopped
2 cups grape or cherry tomatoes halved
1 onion chopped
4 cloves garlic, pressed
1 Tbsp red pepper flakes
2 Tbsp butter
Salt and pepper to taste
3 Tbsp chopped basil
1 cup parmesan cheese finely grated
1 pound pasta cooked as per package instructions

Method:
For this recipe I like to have all the veggies/herbs/cheese prepped and ready to go before I start
cooking. So your first step is to ready the veggies by preparing as described above. Once the
vegetables are prepped, begin to boil water for pasta. (Pasta cooking varies with variety, photos feature brown rice pasta).

In a large pan heat butter for 1 minute over high heat. Add the onions and red pepper flakes.
Allow the onions to absorb red pepper flake flavor by sauteing for 5 minutes over medium to
high heat. Add the garlic and saute for one additional minute.

Add the tomatoes and continue to stir/saute for 5 minutes. The tomatoes should reduce and
release liquid. Once this occurs, add the broccoli rabe and cover before stirring. Allow the mixture to sit, covered over medium heat for 2 minutes. Removed lid and stir. Increase heat to high and continue to stir. (Constantly check your pasta water and aim to drain pasta just as your sauce is ready)! Broccoli rabe is great when fully cooked and wilted. This can take between 5-10 minutes depending on the size you have chopped and your desired outcome. Occasionally check the greens to insure they are cooked to your liking! Salt and pepper to taste.

When pasta is ready drain the water and toss in a small dash of olive oil. Plate the pasta on 4 plates or bowls. Add the sauce atop the noodles. Garnish with cheese followed by basil! Enjoy with a fresh green salad and some garlic bread!

I love this as a breakfast dish with a side of eggs or tofu! It will give you loads of energy and
allow you to start your day on the right note!

Ingredients
1 bunch rainbow chard, washed and chopped (add 2 cups spinachor kale when in season)
1 onion chopped
2 cloves crushed garlic
1 Tbsp olive oil
1 can organic chili beans drained and rinsed
1 Tbsp red wine vinegar
1 Tbsp tamari
Salt/pepper to taste
1 bunch fresh chives for garnish

​Method
Heat olive oil over medium heat in a large cast iron pan. Add onion/garlic and saute for 5 minutes. Add the greens saute 5­-10 minutes (until the greens have cooked down completely). Add the beans, tamari, and vinegar and mix well. Cover and cook 5 more minutes. Add salt and pepper to taste. Garnish with the chives.

Some spring vegetables available now include beautiful salad turnips, dill, gold potatoes, and chives. Below you'll find two quick, easy and delicious recipes. 

Salad Turnip and Goat Cheese Crostini 

Ingredients:
5 salad turnips washed, trimmed and sliced thin
1-2 medium red apples, washed and sliced into rounds 
2 Tbsp honey
5 Tbsp goat cheese 
1 baguette sliced into 15 thin pieces and toasted or broiled lightly 
​Chives and parsley for garnish 

To begin, wash and slice the apples and the salad turnips. Set aside. Chop the parsley and chives, and set aside. Toast the bread. 

Next, toast or broil the sliced bread. To assemble, line up the goat cheese, honey, and prepared produce and herbs. 

Now: spread a layer of goat cheese on the bread. Top with an apple slice, followed by the salad turnip slice. Drizzle with a little honey and garnish with the prepared herbs. Serve immediately. 

Gold Potato and Dill Salad

Ingredients:
4 cups washed and chopped gold potatoes (skins are great, keep them on!)
1/4 red onion diced 
3 Tbsp dill chopped 
2 Tbsp chives chopped 
2 Tbsp olive oil
1 Tbsp red wine vinegar 
​Salt and Pepper to taste

To begin, wash and scrub the potatoes.

Next, chop them into small cubes. Place in a pot and fill with water just to the top of the potatoes. Bring to a boil and cook for 10-12 minutes or until potatoes are soft, but not mushy. 

While the potatoes cook, prep the herbs and onions by chopping as pictured above. Toss them into a bowl and add the oil and vinegar, salt and pepper to make the "dressing".  Set aside.

Drain the potatoes and rinse well with COLD water for at least 1 minute. Now mix the potatoes into the prepared dressing mixture. Let come to room temperature before covering and refrigerating. Serve cold with chive and dill garnish.

​Optional: add 1/4 cup sour cream to make creamy! ENJOY! 

Here we have the finished product we ate for dinner and it was amazing! 

Early spring brings a variety of new textures, colors and fresh flavors to our plates. Try this lovely and refreshing Radish and Bok Choy Salad.

Radish and Bok Choy Salad with Tahini Dressing

Ingredients: Salad
1-2 heads bok choy washed/chopped into small, bite size pieces 
1 bunch radishes trimmed/washed and sliced lengthwise

Ingredients: Dressing 
1/2 cup tahini (sesame seed paste)
2 Tbsp red wine vinegar 
1 Tbsp dijon mustard 
2 Tbsp tamari 
1 Tsp olive oil 
1/4 cup water (to be added last)

​Method: Toss the radishes and the bok choy in a salad bowl, set aside. Prepare dressing by whisking all ingredients together, adding the water last to reached desired consistency. You may need a little more if your tahini is thick, and less if the tahini is thin. You can pre-toss the salad with dressing or dress each bowl individually. 

​Try arugula or spinach and Ggreen Onions or Chives in this Seasonal Greens Frittata:

Add half the greens and let them wilt slightly. When the pan has enough room, add the remainder of the greens. Stir well and reduce heat. Add the cheeses to the top of the greens.​​

Wish together the eggs, milk, chives and pour over the top of the cheese and greens in the pan. 

Place the cast iron skillet in the oven on the middle shelf. Bake for 30-35 minutes. Remove from oven and let sit for at least 10 minutes before cutting and serving.

Tips: Often times the first piece can be challenging to remove from the skillet. Allowing it to cool properly will eliminate some of the difficulty. This frittata heats up great the next day in the toaster oven, or tastes great cold too! Experiment with the greens you use, as new ones come into season. ​

This Asparagus and Arugula Risotto is another healthy way to enjoy the spring harvest.