Shiitake and Kale

1/2 pound of shiitake mushrooms

1 TBS of olive oil 

1-2 cloves of crushed garlic

1 bunch of kale, chopped

pinch of salt

1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.
3. Add chopped kale, stir-fry for a couple of minutes. 
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.

Spring Sprouting Steamer

1 zucchini 

1 summer squash

1 package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo)  -usually in  a small bag in  the produce section 

3 TBS freshly chopped tarragon

1 TBS  ghee (clarified butter) or butter

4 lemon wedges

salt to taste

1. Slice zucchini and summer squash in discs, about 1/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.
2. Toss with tarragon, ghee and salt in bowl.
3. Serve with lemon wedge. 

Note: Try fresh herbs like parsley, dill, cilantro, or mint for a totally different taste.

Bok Choy Apple Slaw

6 stalks of bok choy (about 1/2 a head), thinly sliced

1/2 a small red onion, thinly sliced

1 granny smith apple, sliced

1/2 cup toasted sunflower seeds

Dressing:

1 tsp ground coriander

1tsp dijon mustard

2 TBS apple cider vinegar (or lemon juice)

1/4 cup olive oil

2 tsp honey or brown rice syrup

salt, black pepper to taste

1. First make the dressing by combining all the ingredients and whisking well. 
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.  
3. Toss salad with half the dressing. Add additional dressing if so desired. 
4. Either eat immediately or chill for up to one hour and then add the apples just before eating.

Sweet Potatoes with Lime and Cilantro

4 sweet potatoes

1/2 bunch fresh cilantro

2-3 limes

butter or olive oil

salt (optional) 

1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.
2. Wash and chop cilantro leaves.
3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.  

Spicy Collard Greens

1 large onion, diced

1 TBS olive oil

1 bunch collard greens

1 medium tomato, diced

2 tsp brown rice vinegar

1/2 tsp red pepper flakes

Salt/pepper to taste

1. Sauté onions in oil on low for 10 minutes
2. Rinse greens, remove stems, chop leaves into ½ - 1" strips 
3. Add greens to onions, cook covered for 5 minutes
4. When greens are wilted, add vinegar, tomato, pepper flakes and stir together.

Variation:  try using kale instead