6 Servings | Prep Time 20 min | Cook time 40 minutes

 Ingredients 

• 1/3 cup extra-virgin olive oil
• 3 medium carrots cut in half and then cut into 3 inch pieces lengthwise, simply toss the narrow ends in
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Or add any other preferred spice combination

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

• Add some leeks sauteed in butter or olive oil on top and eat with sour cream or yogurt on the side.

INGREDIENTS

4 Servings | prep time 20 min | Cook time 30 minutes

• 1 bunch of pink chard or rainbow chard or any type, sliced into thin strips
• 1 large carrot grated
• 1 15-oz. can garbanzo beans, low sodium drained and rinsed 
• ¼ cup peanuts chopped
• 1 sweet potato cut into 1 inch cubes
• Sliced red onion to garnish
• 1 avocado (optional)
• Olive oil and salt as needed
• Dressing
• ¼ cup peanut butter
• 1 lime juiced
• 1 to 2 tb. Soy sauce
• 1 Tb.Honey, maple syrup or agave
• 2 Tb. Parsley or cilantro
• 2 tsp. fresh ginger, grated
• 1 clove garlic minced

INSTRUCTIONS 

Prepare the chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add desired amount of red onion. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

 3-4 Servings | Prep Time 20 min | Cook time 35 minutes

•  2½ cups fresh borlotti beans, podded (2½ cups podded weight)
• 2/4  extra virgin olive oil
• 1 medium size onion, finely chopped
• 1 Fennel bulb, finely chopped
• 1 thinly sliced red Russian kale with hard stem removed
• 2 cloves of garlic, finely chopped
• 1 Tbsp tomato paste
• 2 medium size tomatoes, or half a 15 oz can of whole peeled tomatoes and their juices
• 2 medium sized carrots, peeled and cut into 1 cm. cubes
• 1 medium size potato, peeled and cut into 1 cm. cubes (optional)
• 1 lemon, finely sliced, to garnish (optional)
• water
• salt and pepper

1. Cook the podded borlotti beans in lightly salted water for 5-6 minutes. Drain.
2. At the same time, heat a thick bottomed pot or pan over medium/low heat. Add the olive oil and fry the onion and fennel until soft, 8 minutes, stirring regularly.
3. Add the garlic and tomato paste. Fry for another minute or so, stirring constantly. The garlic should not color.
4. Add the tomato. Stir to mix well, then add the carrot, potato, beans, ¼ cup of water (or more, for a saucier version) and some salt and pepper. Mix well. Bring to the boil, then turn the heat down and leave to simmer, lid on, until the beans are completely soft, 20-30 minutes.
5. Mix in the thinly sliced kale 25 minutes into cooking, with the lid on it should stew with the rest of the food. The heat can be turned off and lid left on to cook the kale more if needed.
6. Take off the heat and leave to cool down to room temperature with the lid still on. Serve topped with fennel fronds from the fennel bulb and/or flat leaf parsley and some lemon juice, if you like.

Eat this on its own or serve with toasted bread or for breakfast with scrambled eggs.

If using canned beans, simply rinse and drain, then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.

You can also use other legumes, such as cannelini beans, butter beans or chickpeas.