INGREDIENTS: 1 bunch broccoli (about 1 ¼ lbs) 2 tsp extra-virgin olive oil 2 tbsp capers, rinsed 1 garlic clove, finely chopped ½ cup water ¼ tsp sea salt freshly ground pepper to taste DIRECTIONS: 1. Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel [READ MORE]

INGREDIENTS: 5 oz cooked rutabaga, chopped 9 oz cooked cabbage, chopped 9 oz cooked brussels sprouts, chopped 1 cooked leek, chopped 9 0z cooked turnip, quartered celery salt, to taste dash of worcestershire sauce, to taste sea salt & pepper olive oil, for frying plain flour, to dust DIRECTIONS: 1. [READ MORE]

Prep Time: 15 Minutes Total Time: 25 Minutes INGREDIENTS: 1 lb green beans, trimmed 4 tsp chopped fresh dill 1 tbsp minced shallot 1 tbsp lemon juice 1 tbsp extra virgin olive oil 1 tsp whole grain mustard ¼ tsp salt ¼ tsp freshly ground pepper DIRECTIONS: Bring an inch [READ MORE]

broccoli Rabe is first boiled to eliminate some of its bitterness, then its stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an asian noodle salad or alongside steaks or roast chicken. INGREDIENTS: 1 ½ pounds broccoli rabe (rapini), cut into [READ MORE]

1 1/2 lbs kale, stems and leaves coarsely chopped 2 tablespoons olive oil crushed red pepper flakes, to taste (optional) 2 garlic cloves, finely sliced 1/2 cup vegetable stock or 1/2 cup water salt and pepper 2 tablespoons balsamic vinegar DIRECTIONS: Heat olive oil in a large saucepan over medium-high [READ MORE]