INGREDIENTS
1 T oil
1 T butter
1/2 small onion, diced
3 T flour
1 c. milk
1/2 c. vegetable broth
1 medium russet potato, diced
2 c. milkweed flowerbuds
1 c. shredded sharp cheddar
boiled milkweed flowerbuds for garnish

DIRECTIONS
Heat the oil and butter together and sautée the onion until translucent. Add the flour and whisk to cook the roux for 30 seconds over medium-high heat. Slowly pour in the vegetable broth, milk, and diced potato, whisking constantly to prevent lumps. Bring the thickened soup to a boil, then reduce to medium heat and cook 8 minutes, stirring often.  Add washed milkweed flowerbuds and cook 8 minutes longer, stirring often.  Purée the soup in a blender, or with a hand blender until smooth. Stir in the shredded cheddar, stir until the cheddar is melted. Serve garnished with the boiled milkweed flowerbuds.

INGREDIENTS
8 oz. spaghetti
2 oz. radish greens (can replace with arugula)
2 oz. pine nuts
4 oz. olive oil
4 oz. feta cheese
2 oz. grated parmesan cheese
2 cloves garlic, mashed with a pinch of salt
salt, to taste

DIRECTIONS
Clean the radishes thoroughly; it will take several changes of water for the greens to lose all their dirt.  Chop greens coarsely and set aside.  In a food processor bowl, place the pine nuts (or almonds) and mashed garlic, and process until the nuts are chopped fine.  Add radish greens.  Process and add olive oil gradually until the mixture is pasty.  Add the cheese.  Cook the spaghetti and toss with sauce.  Serve.

INGREDIENTS
1 shallot, finely minced
1 t Dijon mustard
2 t red wine vinegar
1/4 c. extra-virgin olive oil
1 t sugar
1 t honey
Kosher salt and freshly ground pepper, to taste
6 c. arugula

INGREDIENTS
1 T olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 t crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 c. dry sherry
1/4 c. chicken broth
4 c. arugula leaves
1/8 t group black pepper

DIRECTIONS
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.  Pour in sherry and chicken broth.  Simmer until liquid is reduced by half.  Add arugula and cook until wilted, about one minute.  Season with black pepper.  Serve immediately.

INGREDIENTS
2 T Olive Oil
1 Large Shallot, finely chopped
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving

DIRECTIONS
In a large saucepan, heat oil over medium heat; add finely diced shallots.  Sauté, stirring often, until shallots are soft and translucent.  Add the radish greens and wilt, then add the stock.  Bring to boil; reduce heat and simmer for about 10 minutes.  Add the chopped parsley and mint. Season with salt and pepper, to taste.  Remove from heat; purée with an immersion blender or in blender, in batches.  Top with with freshly chopped chives just prior to serving.

INGREDIENTS
4 Large Turnips
1 T Olive Oil
1 T Soy Sauce
Salt and Pepper, to taste
1 Cup Stock
2 Cups Turnip Greens

DIRECTIONS
Cube 4 large turnips, and add to a hot pan with olive oil. Sauté with some soy sauce, salt and pepper,  and throw some stock in if you have it (about 1 cup). Keep that pan rockin hot, test for taste after about ten minutes. Wash and chop a few handfuls of the turnip greens and toss in for the last few minutes.  If you like the taste, throw in some cooked rice (or whatever grain you might have over from another meal) and a can of diced tomatoes.  Taste and serve!

INGREDIENTS
4 Oz. Slab Bacon, cut into 1/4 strips
3 T White Wine Vinegar
12 Oz. Frisee, torn into pieces
Course Salt and Ground Pepper

DIRECTIONSIn a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside. Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined. In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.

INGREDIENTS
4 Med Sweet Potatoes
5 T Unsalted Butter
1 T Fine Sea Salt
2 t Freshly Ground Black Pepper
3 Med Baking Apples
6 C Braising Greens, loosely packed
1/4 C Parsley Leaves, loosely packed

DIRECTIONS
Preheat oven to 400°F.  On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.  In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.  In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

INGREDIENTS
1 C Lemon Juice
1 1/2 C Sugar
1/4 C Apple Cider Vinegar
1 Lime, cut into quarters
1 Handful of Fresh Mint, crushed

DIRECTIONS
Mix all ingredients into a large pitcher and serve.

INGREDIENTS
Cake
½ C butter (one stick) softened
1 ½ C sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 ½ C flour
1 C buttermilk
4 C fresh rhubarb, chopped into ½ inch pieces
1 C brown sugar, packed
Topping
½ C sugar
½ C brown sugar, packed
½ C butter
2 T. milk
1 tsp. almond extract
1 tsp. vanilla

DIRECTIONS
Cake
Preheat over to 350 degrees. Lightly oil a 9 X 13 pan.  In a large bowl, cream butter and sugar until fluffy.  Beat eggs and vanilla.  In a separate bowl, mix baking soda, salt, and flour. Alternately add flour mix and buttermilk to butter/sugar mix. Blend well. Fold in rhubarb.  Pour mix into prepared pan and sprinkle brown sugar evenly on top.  Bake for about 50 minutes, or until toothpick inserted into center comes out clean.
Topping
In a small saucepan over medium heat, combine sugar, brown sugar, butter, and milk and bring to a boil. Remove from heat and stir in vanilla and almond extracts.  Pour hot sauce over center of cake as soon as it is removed from oven. Allow sauce to sink in. Spoon any extra liquid from sides into center of the cake to allow more to sink in.  Serve immediately, or allow cooling.

INGREDIENTS
Black-Pepper Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon coarse salt
1 1/2 teaspoons coarsely ground pepper
1 stick cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Filling
1/4 cup extra-virgin olive oil
3 1/2 cups thinly sliced onions (1 pound)
1 1/2 tablespoons minced garlic (4 cloves)
Pinch of red-pepper flakes
1/2 pound spinach, stems removed
1/2 pound sorrel
Assembly
All-purpose flour, for rolling
Coarse salt
6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces

DIRECTIONS
Black-Pepper Pate Brisee
Preheat oven to 400 degrees, with rack in lowest position. Pulse flour, sugar, salt, and pepper in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water over mixture. Pulse until mixture holds together when pressed between 2 fingers. If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate dough until firm, at least 1 hour and up to 2 days.
Filling
Heat oil in a large saute pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden, about 10 minutes. Add spinach and sorrel, and cook, stirring with tongs, until greens just wilt, about 2 minutes. Let cool.
Assembly
Roll out each piece of dough to an 11-by-14-inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2-inch border all around. Season filling with salt, and fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature.

INGREDIENTS
1 C vegetable stock or water
1 T. unsalted butter
2 pounds radishes with their greens, radishes quartered
Salt and fresh ground pepper
½ ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)

DIRECTIONS
In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and then transfer to a shallow bowl. Scatter the sorrel over the top and serve.

INGREDIENTS
1 large clove garlic. minced
1/4 cup extra virgin olive oil
2 T prepared mustard
1 T honey
4 tsp apple cider or sherry vinegar
salt and pepper to taste
1/2 bag Braising Mix

DIRECTIONS
Braising Mix is often pretty ‘stemmy’. After a thorough washing and spinning dry, take a moment to line them up with the stems pointing in one direction, a few hands full at a time, and chop the stems into approximately 1″ sections. This will let them add flavor and crunch to your finished dish, without sticking someone with a mouthful of long, chewy stem. Heat oil in a small, heavy pan over medium heat. Add minced garlic and sizzle gently to cook the garlic a bit. Do not brown the garlic. Stir in the honey and mustard until blended in. Stir in the vinegar, salt and pepper, sizzle for just a moment to ensure all it quite hot, but not enough to cook off the vinegar. The mixture will still look somewhat separated. Immediately, toss the hot dressing into the Braising Mix until thoroughly blending and wilted a bit.

INGREDIENTS
2 T. butter
1 bunch green onions (white and light green parts chopped)
1 medium yellow onion
2 quarts chicken stock
3 medium Russet potatoes (peeled and chopped)
1 bunch (1oz) lovage leaves (chopped fine)
Heavy cream (to serve)

DIRECTIONS
Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in green and yellow onions. Fry until fragrant, about five minutes.  Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes.  Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve.

INGREDIENTS
Dough
1 1/3 cups water
1 teaspoon granulated sugar
1 packet (1/4-ounce) active dry yeast
4 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons olive oil, plus oil for drizzling

Sorrel Puree:
One garlic clove
1/3 cup pine nuts
1/3 cup olive oil
Kosher Salt and Freshly Ground Black Pepper
2 cups (about 2 ounces) packed sorrel leaves
1 teaspoon freshly squeezed lemon juice
Zest from 1/2 medium lemon
Pizza
2 tablespoons olive oil, plus more for drizzling
1 medium leek, ends trimmed
Kosher Salt and Freshly Ground Black Pepper
8 ounces baby red potatoes, thinly sliced into 1/4-inch rounds
1 pound fresh whole wheat pizza dough
1/4 cup finely grated Pecorino cheese
8 ounces whole milk ricotta cheese

DIRECTIONS
Dough
Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.  Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
Sorrel Puree
* The sorrel puree be made up to 5 days ahead. Store refrigerated in an airtight container with plastic wrap against the surface until ready to use.
Combine garlic, pine nuts, olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth.  If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed. Stir in lemon zest, taste and add more salt or pepper, as desired.
Pizza
Heat oven to 425°F and arrange and a rack in the middle. Drizzle the baking sheet with some olive oil and place it on the rack while oven heats up.  Cut the leeks in half lengthwise and then slice them into 1/4-inch thick half moon shapes. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.  Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to an 12-by-10-inch rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.  Scatter Pecorino evenly over the dough, leaving a 1-inch border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.  Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.

INGREDIENTS
Large bunch of broccoli raab (1 1/2 pounds), washed but left whole
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon minced shallot
2 tablespoons freshly grated Parmigian cheese

DIRECTIONS
Preheat the oven to 400°. On a large baking sheet, toss the broccoli raab with 2 tablespoons of the olive oil ( you can just use a spray olive oil for this) and season with salt and pepper. Roast the broccoli raab in the oven for about 30 minutes, tossing halfway through, until browned and tender.  In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.

INGREDIENTS
1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

DIRECTIONS
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.