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Recipe by Courtney McDonald
Serves 6

-3 Tbsp. olive oil
-2 cloves garlic, thinly sliced
-1 bunch green onion
or ½ red onion, thinly sliced
-1 Tbsp minced fresh ginger
-1 Tbsp minced fresh turmeric,or ½ tsp dried turmeric (optional)
-1 head green or Savoy cabbage,thinly sliced
-2 green apples, thinly sliced
-4 mandarins, segmented
-salt and pepper, to taste

In a large skillet or wok, heat the olive oil. Add the garlic, onion, ginger and turmeric, if using. Cook over medium heat, stirring occasionally until onion is soft and fragrant, about 5 minutes. Increase the heat to high and add the sliced cabbage and apple, season to taste with salt and pepper. Cook, tossing or stirring, until cabbage has softened slightly – another 4-5 minutes. Remove from heat, adjust seasoning if necessary, and gently toss in the mandarin segments. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 pounds medium-sized beets, any color
-3 Tbsp. extra-virgin olive oil
-1 Tbsp. Kosher salt
-4 cloves garlic, smashed
-6 sprigs fresh thyme
-2 tsp. lemon or meyer lemon juice
-1 ½ Tbsp. extra-virgin olive oil
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Trim the tops and tails from the beets and wash well. In a medium bowl, toss the beets with the 3 Tbsp. olive oil, 1 Tbsp. Kosher salt, garlic and thyme. Add 2 Tbsp. water. Line a rimmed cookie sheet with foil. Spread the beets onto the cookie sheet and place another sheet of foil on top. Crimp the foil edges together to create a sealed pocket. Roast the beets in the hot oven until tender, 45 minutes-1 hour (beets should pierce easily with a paring knife). Remove from oven and set aside to cool slightly. While beets are still warm, peel by scraping the skin off with a paring knife. The
skin should come off easily. Quarter the roasted beets and place in a medium mixing bowl. Toss with the lemon juice and remaining olive oil, and season to taste with salt and pepper. Serve cold, hot or warm.


Serves 6; Recipe by Courtney McDonald

-3 bunches kale-any variety
-3 Tbsp. extra-virgin olive oil
-3 cloves garlic, thinly sliced
-1/2 tsp. crushed red pepper flakes
-salt, to taste

Tear the kale leaves from the stems. Cut kale leaves in to 1 inch ribbons and wash thoroughly in cold water. Drain.

Place the olive oil, garlic and chili in a large skillet. Heat over medium flame, stirring occasionally, until the garlic just begins to brown – be careful not to burn! As soon as garlic begins to brown, quickly add the wet kale. Stand back as the pan may splatter a bit. Cook the kale, stirring occasionally, until it is wilted and slightly tender – about 5 minutes. If the pan becomes dry, add a few teaspoons of water.

Season to taste with salt and serve immediately.

Serves 6; Recipe by Courtney McDonald

-3 bunches collard greens, stems removed, cut into 1 inch ribbons and washed
-1 tsp. olive oil
-1/4 pound sliced bacon, cut into ½ inch pieces
-1 white or yellow onion, finely chopped
-4 cloves garlic, minced
-2 Tbsp. red or white wine vinegar, or apple cider vinegar
-salt and freshly-ground black pepper, to taste

Place the olive oil and bacon in a large pot over medium heat. Stirring occasionally, cook until the bacon just begins to brown. Add the onion and garlic and cook until soft – about 10 minutes. Begin adding the washed collard greens. Add as much as can fit in the pot at a time; they will steam and cook down quickly. Add more as there is room in your pot. Add a few tablespoons of water as needed to help wilt the collard greens. Cook greens, stirring frequently, until soft and flavorful – about 25 minutes. Add the vinegar and cook another 5 minutes. Season to taste with salt and pepper and serve immediately.

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