Swiss Chard Salad

Prep Time: 10 minutes
Yield: 6 servings

1 bunch rainbow Swiss chard, finely chopped
1/2 package baked tofu cut into bite-size cubes or substitute with chicken
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup toasted walnuts

Oriental Dressing
2-3 cloves garlic (pressed or chopped)
1/4 cup rice vinegar
1/2 cup walnut oil
2 tablespoons roasted sesame oil

1. Cut off stems of the Swiss chard and slice small, then chop leaves by rolling the chard into a tube and slicing thinly, creating narrow strips.
2. Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.
3. Mix all salad ingredients and drizzle with dressing. Serve.


Sauteed Broccoli

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings

1 bunch broccoli
1/2 cup grated carrot
1/4 cup toasted sesame seeds
1 tablespoon olive oil
sea salt and freshly ground black pepper

1. Wash broccoli, cut off and peel the outside of the stalk, slice into pieces and put aside.
2. Cut the florets into bite-size pieces.
3. Warm oil in a pan, add stalk pieces; sauté for a few minutes.
4. Add broccoli florets, then sauté for about 2 minutes.
5. Add 3 tablespoons of water and grated carrots. Cover and allow to steam for about 3-4 minutes and  remove from heat.
6. Add toasted sesame seeds, sea salt and black pepper. Serve.


Collards & Portobello Mushroom

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 3-4 servings

6 -7 cups chopped collard greens
2 cups water
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/3 cup thinly sliced scallions-white and green parts
2 large Portobello mushrooms, stems removed and cut into 1 inch slices
salt to taste

1. Wash collards, cut stems off and chop into small pieces and put aside. Stack leaves and roll them up, as you would a sushi roll, then slice from the end to create long strips.
2. Bring water to a boil and add in prepped collards. Cover and boil  for 5-8 minutes. Drain and set aside
3. Heat oil in a skillet over medium heat. Add garlic and scallion and sauté for about 30 seconds. Turn up heat a bit and add mushrooms and a pinch of salt. Cook for 5-6 minutes
4. Reduce heat to low, stir in collards, cover and cook for 1-2 minutes until hot.