• 3-4 lbs of Tomatoes
• 1 Large or 2 Small Yellow Onions
• 7-8 Cloves Garlic
• 2-3 Cups ChickenStock, Vegetable Stock or Water
• Handful of Fresh Basil
• 1 Bay Leaf
• 1/4 Cup Olive Oil
• 4 Tablespoons Balsamic Vinegar
• Salt & Pepper
• Sour Cream or Greek Yogurt (garnish)

Set oven to 400º.

Cut tomatoes and onion into 2 inch cubes. Add to bowl along with garlic, olive oil, half of the balsaic vinegar, and salt. Toss until evenly coated.

Pour everything out onto a large baking sheet and spread into an even layer. Roast for 50 minutes or until slightly charred, but not burnt.

Scrape everything, including all juices, into a large soup pot.  Pour enough stock or water into pot to just cover tomatoes and onions. Puree with a stick blender or in batches in a blender or food processor to desired consistency. Add basil and bay leaf and simmer for 10-15 minutes.

Serve with sour cream or greek yogurt, chopped basil and a splash of the reserved vinegar.

• 7 or 8 Tomatillos 
• 1/4 of a Medium Red Onion
• 1 Jalapeno, more or less to taste
• 1 Large Handful Cilantro
• 1 Lime, juiced
• Salt & Pepper

Cut tomatillos in half, cut red onion into very thick slices and cut jalapeno in half. Grill them all until black char marks show up. If you have an outdoor grill, congratulations! You win at being a New Yorker. Otherwise a Foreman Grill or a castiron pan work great. 

Add all grilled vegetables along with cilantro, lime juice, salt and pepper to a food processor and blend to desired consistency. Serve with chips, as a topping or with a spoon. Enjoy!

• 1/2 Cup Tomato, diced
• 1/2 Cup Cucumber, diced
• 1/2 Cup Bell Pepper, diced
• 1/4 Cup Red Onion, thinly sliced
• 1 oz Feta Cheese, crumbled
• 1/4 Cup chopped Kalamata Olives
• 1/4 Cup Pepperoncini Peppers, chopped 
• 1 Lemon, juiced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Handful Parsley, roughly chopped
• Salt & Pepper

Put red onions in a large bowl and sprinkle with lemon juice and salt for a quick cure for about 5-10 mins.

Add all other ingredients. Serve with toasted pita and hummus. Enjoy!

• 1 Bunch Carrot Leaves
• 1/2 Cup Shredded Carrot
• 4 Tablespoons All-Purpose Flour
• 1 oz Cold Water
• Oil for deep frying
• Salt to taste

Mix flour, salt and water in a bowl. Add shredded carrot and carrot leaves that have been removed from stem.

Heat oil to 350 degrees.  Ladel the tempura mixture into hot oil. Once it becomes light brown remove, drain and sprinkle with salt. Serve hot.

• Carrot Leaves
• Soy Sauce

Boil leaves with stems until just cooked through. Cut into small pieces, then refrigerate. When cold, eat with soy sauce.

• 8 oz Grated Zucchini
• 8 oz Grated Eggplant
• 4 oz Grated Gouda
• 2 Bell Peppers, finely chopped
• 10-12 Basil Leaves, chiffonade
• 1/2 Cup Buckwheat Flour
• 1 Egg, beaten
• 1 dash Nutmeg
• 2 Tablespoons Olive Oil
• Salt & Pepper

Let veggies drain for a little bit if they seem wet. 

Mix together all veggies, gouda and basil. Add the buckwheat flour, just enough to coat the veggies and leave it kind of powdery. Use more or less depending on the moisture content of your veggies. Add the beaten egg, mix enough to moisten. Add the nutmeg, salt and pepper.

Heat the olive oil in a saute pan. The pancake dough should be fairly wet, but try to form it into balls that can be flattened in the pan. Fry until crunchy at the edges. 

Serve hot. Some good toppings include okonomiyaki sauce, mustard, ketchup, hummus or sour cream.

• 1 Med/Large Eggplant
• 1 Med Zucchini
• 1 Tablespoon Tomato Paste
• 1 Garlic Clove, chopped
• 1-2 Tablespoons chopped Basil
• 2 Cups Ground Beef
• Oil
• Salt & Pepper

Heat oven to 400.

Halve eggplant and scoop out enough middle to leave a bowl. Reserve insides.

Finely chop zucchini and reserved eggplant. Mix tomato paste with 1/4 Cup water and add to zucchini and eggplant mixture along with the beef, garlic, basil and salt and pepper to taste.

Stuff the eggplant bowls with the mixture. 

Coat a baking pan with oil. Add eggplant to pan, lightly drizzle oil on top.

Cook approx. 40 minutes until meat is cooked and eggplant is soft.

• 4 Cups Dandelion Leaves
• 1 Cup Milk
• 1 Cup Whole Wheat Flour
• 2 Eggs
• 1 Tablespoon Butter
• 1 1/2 Cups Maple Syrup

Finely chop dandelion.

Mix flour and milk with dandelions.

Add maple syrup, more or less to your taste. hint: dandelions have a bitter taste

Add eggs. Mix well.

Heat butter over skillet. Add 1/4 cup or less of batter to hot skillet. Brown both sides.

Serve warm or cold.

Serves 1

• 1 peach, halved
• cooking spray
• 2 cups greens (kale, swiss chard, lettuce, etc.)
• 2 T white wine vinegar
• 1 T olive oil
• 1/2 t honey
• 1/2 avocado
• pinch each sea salt & cayenne pepper

Coat a grill pan with cooking spray and place peach halves face down over medium- high heat. Once the peaches have started to soften and grill marks appear (about 10 minutes), flip and cook an additional 5 minutes or so. Remove from heat. Take your greens and tear the leaves into bite-sized pieces. Drizzle with white wine vinegar, olive oil, and honey. Toss to coat evenly. Dice avocado and arrange over greens with peaches. Sprinkle with sea salt and cayenne. Enjoy!

• 6 cups (approx.) cucumber cut into small bite sized spears
• 1/2 cup vinegar (I mixed apple cider vinegar and red wine vinegar)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon red pepper flakes (more or less - depending on how spicy you want it)
• Salt (about 1 teaspoon - more or less to taste)

Cut cucumber into small bite sized pieces. Thinner is better so the vinegar can soak in. (You can remove the skin or seeds if you wish, but it's not necessary.)

In a separate bowl, combine vinegar, olive oil, red pepper flakes, and salt. Whisk together to combine. Pour the vinegar mixture over the cucumbers and toss.

Let stand (refrigerated) for several hours, or overnight - the flavors of the vinegar and red pepper flakes will soak into the cucumber. Then enjoy!

*You can switch out the red pepper flakes for other herbs like dill or parsley. You can also add other veggies to this salad just before serving - like olives or cherry tomatoes.