Green soup

1 Big Bunch  Swiss Chard
1 Big bunch kale
1 bunch green onion -sliced
1/2 bunch cilantro
5-6 cups water
1 tbsp sea slat
2 potatoes- peeled and diced
2 onions- diced
 1-3 cloves garlic -minced
2 1/2 tbsp olive oil
3-4 cups vegetable stock
 pinch of cayenne
 black pepper to taste
1/2 lemon juiced
Carefully wash and de-stem all the greens. Combine chard, kale, green onion, potatoes and cilanto in a soup pot with water, stock and salt. Bring to a boil. Turn heat down and let simmer for about 20 min. 
Heat oil in a pan and saute onion until soft. Stir in the minced garlic and cook until it sizzles. Add to the soup pot
Blend soup until smooth. Stir in cayenne, lemon juice and pepper.

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Zucchini salad

4 lbs yellow and green zucchini peeled into long thin ribbons, blanched and cooled
4 bay leaves
2 red chili peppers
1 tsp sea salt
2 tbsp lemon juice
2 tbsp olive oil
1 cup aioli
1/4 cup fresh  dill
Mix all together and let marinade in the fridge for 1 hour

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What do I do with this herb?

Basil

Goes with anything tomato! Pairs well with beef and pork.Can be sliced and tossed into soups, salads, rice. Can be blended with oil and frozen.

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Cilantro

Also a tomato lover! Great in salsa, rice. Pairs well with shelfish ,fish and chicken. Add to yogurt or sour cream. Add to coleslaw for a kick!

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Chives

With a flavour similar to onions. Great added to soups, stews, salads, sauces. Add to mashed or baked potato, omelettes and as a great tasty garnish

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Chervil

Can be added fresh to salads, dressings, soups and stirfrys. Mix with butter for a great flavour to add to any dish. Pairs well with mushrooms , beef and seafood.

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Parsley

Add to grilled vegetables, potatoes,soups, stews, salads,pasta and grain dishes! Pairs well with fish!

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Fresh herb chimichuri

11/2 cups fresh cilantro
11/2 cups fresh parsley 
1/4 cup fresh chervil
1/2 cup fresh chives
1/4 cup fresh oregano 
1/2 cup red onion
2 cloves garlic
1/2 cup extra virgin olive oil 
1/2 tsp black pepper
1/2 tsp sea salt
1/2 tsp crushed red chili flakes
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp cumin
Blend everything in a blender until smooth.
Store in the fridge.
Great with grilled meat, fish, tofu and vegetables.

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Swiss chard colecannon

1 bunch swiss chard
Sea salt
Black pepper
1 Tbsp extra virgin olive oil 
11/2 pounds of new potatoes 
Milk or milk substitute 
Wash and slice swiss chard. Saute in olive oil with a pinch of sea salt and black pepper. Cook until bright green . 5 min. Boil new potatoes with skin on. When they can be pierced with a fork, drain and mash with a little milk . Can add more salt and pepper to taste. Mix together potatoes and swiss chard. Yum!

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Grilled green and yellow beans

1 lb. green and/or yellow beans
1/2 lemon , use rind and juice
3 tbsp. extra-virgin olive oil
2 tbsp. soy sauce
1 tsp chili powder
2 gloves garlic, minced
2 tsp. honey/agave
Pinch red pepper flakes 
Sea salt and black pepper to taste
Combine all ingredients and let marinate for half an hour. Place on grill and lightly char all over. Can toss with leftover marinade.

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The best beet salad!

6 medium beets , mixed colours 
2 oranges, peeled and diced
2 cloves of garlic, minced 
2 tbsp mint leaves, sliced thin
1/2 bunch of cilantro, sliced thin including stems
1/4 red onion sliced thin
3 tbsp extra virgin olive oil 
3 tbsp balsamic vinegar 
1/2 tsp sea salt 
1/2 tsp black pepper
1 cup pitted kalamata olives
Boil beets until tender and can be pierced with a fork. Cut into large chunks. Stir together all ingredients. Let marinade for half an hour in the fridge and enjoy!

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Spinach soup

1 Tbsp extra-virgin olive oil
onion, diced
bunch green onions, chopped 
1 large potato, diced
2 cloves garlic
1 lb. spinach
4 cups vegetable stock 
1 cup oat milk or 1/2 cup heavy cream
Salt and pepper to taste
Half a lemon or lime zested and juiced
In a medium soup pot saute onion and garlic in olive oil until soft. Add all ingredients except for oat milk and lemon.Brung to a boil and simmer for 15 min. Add oat milk and lemon juice/zest. Blend until smooth. Can be served hot or cold!

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Spinach (or swiss chard/kale) risotto
  • 6 cups vegetable stock
  • 3 Tbsp extra-virgin olive oil
  • 1/3 cup onion, diced
  • 3/4 lb spinach, swiss chard or kale , sliced thin
  • 2 cups Arborio rice
  • 2/3 cup white wine
  • 2 Tbsp butter or olive oil 
  • 2 Tbsp grated parmigiana or nutritional yeast
  • Nutmeg, salt and pepper to taste
In a large pot heat 3 Tbsp of olive oil and saute onion until soft  about 3-4 min. Add rice and stir to coat with oil.  Add white wine and let the rice soak it in. On  low heat add one ladle of stock at a time and stir until absorbed . After about 15-18 min stir in the spinach. When the rice is done stir in the butter , cheese, salt and pepper.