Beet Greens with Caramelized Onions

1 tblsp olive oil
1/4 lb yellow onion, diced
1/8 tsp fresh thyme
1/8 tsp fresh rosemary
1 garlic clove, minced
1/8 tsp salt
fresh black pepper
1/8c balsamic vinegar
4c beet leaves, washed and chopped

Heat the oil over medium high heat till it stops sizzling.  Add onions and reduce the heat to medium-low.  Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.  Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.  Cook for 5-15 more minute.  Add beet greens just to wilt.

Crunchy Bok Choy Slaw

1/4c rice vinegar
1 tblsp toasted sesame oil
1 tsp agave
2 tsp Dijon mustard
1/4 tsp salt
6c bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

1 tsp sesame seeds

Whisk vinegar, oil, agave, mustard and salt in a large bowl until the agave dissolves. Add bok choy, carrots and scallions.  Toss to coat with the dressing. Sprinkle with sesame seeds.

Goat Cheese Arugula Pizza

1 gluten free pizza crust (I use )

6 tblsp prepared pesto

3 roma tomatoes, sliced thin

1-8oz package of seasoned goat cheese (I use Trader Joe's)

3 cloves garlic, minced

1c fresh arugula

1 tsp olive oil

Preheat oven to 425F degrees.

Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.

Place pizza directly on preheated oven rack. Bake for 10 minutes, or until the crust edges are golden.
After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula.

Chicken Shiitake & Bok Choy Soup

8c low-salt chicken broth
6 oz shiitake mushrooms sliced
2 tblsp fresh ginger, peeled, chopped
3 tblsp fish sauce
1 tblsp soy sauce
1 tblsp sesame oil
1/4 tsp chili oil
3c sliced bok choy
4 tsp rice vinegar
2 green onions, sliced

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.  Ladle soup into bowls. Sprinkle with green onions and serve.