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.

Apple Cider Vinaigrette

Apple Cider Vinaigrette

3 tblsp honey
4-5 tblsp apple cider vinegar
pinch of salt
pinch of pepper
3-4 shakes Braggs 24 Spice Mix
1/8c Extra Virgin Olive Oil
2-3 cloves chopped garlic.

Whisk together the honey, acv and seasonings. Then slowly add in the olive oil while whisking. Taste and adjust as needed. Then add chopped garlic. Allow to sit for an hour so flavors combine. Keep refrigerated in air-tight container. Keeps up to 2 weeks.

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.

Harvest Salad with Pumpkin Vinaigrette

Harvest Salad:
1 large head of romaine lettuce, chopped
2 carrots, shredded
4 – 6 mushrooms, sliced
1 small green apple, sliced
One cob of fresh corn, cut off the cob
1/4c pumpkin seeds, toasted
1/4c cranberries
1/4c pecans, chopped

Pumpkin Vinaigrette:
1/2c pumpkin puree
1/4c apple cider vinegar
1/2c olive oil
3 or 4 fresh sage leaves, minced
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp black pepper

Mix all of the ingredients for vinaigrette in a blender.  Toss salad ingredients in a bowl, and top with the dressing.

Quinoa Grape Salad with Roasted Jalapenos

Quinoa Grape Salad with Roasted Jalapenos

4 large jalapeños, seeded and roughly chopped
1/4c plus 1 tsp olive oil
Salt to taste
1c quinoa, rinsed well
1/4c lime juice
2 green onions, thinly sliced
1/4c crumbled queso fresco or feta cheese
1/4c pumpkin seeds, toasted
1/2c seedless red grapes, halved
1/4c chopped cilantro

Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and salt, transfer to a baking sheet and roast until soft and slightly blackened, about 20 minutes. Set aside to let cool.

Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer to a large bowl and set aside to let cool.

Whisk together lime juice and salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.