Green Soup with Ginger

  1. Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  2. Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger (add more to taste), sautéing for 5 more minutes
  3. Add chicken stock, then cook for 10 minutes
  4. Remove soup from heat and puree until creamy and smooth
  5. Pour back into pot, heat and add lemon juice
  6. Serve

* You could use the directions for this soup as a base for other soups, instead of the leeks and the collards use any vegetable like carrots , zucchini , watercress, etc.

Early Spring Greens Soup


In a large saucepan, melt butter with oil and sauté onions until translucent.

Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally.

Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes.

Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree.

Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes.

Add salt and pepper to taste and serve hot, garnished with the lemon zest.

Steak and Arugula Salad

In a large bowl, combine the romaine lettuce, endive, red onion, arugula and tomatoes, and half of the cheese.

Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper and arrange on a platter. Cut the steaks crosswise into thin slices.

We recommend New York, rib-eye or filet mignon - pan fried or grilled and then chilled

Arrange on top of the salad, add remaining salad, drizzle with dressing and serve immediately.



Super Simple Spaghetti


Cut spaghetti squash in half (clean out seeds).

In a baking dish put spaghetti squash (facing down) in a 375 degree oven.

Bake for approximately 45 minutes or until done. Let cool for about 5 minutes.

Using fork, scoop out the spaghetti squash into a bowl.

Add the remaining ingredients and toss. Eat warm or cold.