Step 1: Heat oven to 450 F. Wash 1.5 lbs of peppers (about five medium peppers). Any color is fine (colored peppers will be sweeter). Mini peppers can be roasted whole. Larger peppers can be sliced.
Step 2: Place peppers in a 9" x 13" pan (sheet pans are not recommended). Season with 3 TBSP of balsamic vinegar, 3 TBSP extra-virgin olive oil, and 1 tsp of salt. Toss to coat all the peppers.
Step 3: Place pan in oven and cook for 15 to 25 minutes. Start checking after 15 minutes, and remove when they look blistered to your liking. They should have some dark spots and look wrinkly and slightly collapsed.
Step 4: Transfer peppers to plates or a platter. If you want, you can save the remaining juices in the pan to add to your food. These peppers taste great with rice or quinoa, beans, and other vegetables (tomatoes, onions, eggplant, etc). Taste and season with additional salt or spices.

Step 1: Preheat oven to 400 F and line a baking sheet with parchment paper. Wash the fennel bulb, trim off woody parts, and cut the rest into 1-inch pieces. Save leaves for another use.
Step 2: Wash 2 beets and chop into 1-inch pieces. Save beet greens for Step 3. If you don't have beets, chop other veggies you have (carrots, cauliflower, etc). Toss fennel and other veggies into a bowl with 1 TBSP oil and a little salt and pepper. Then transfer to the lined baking sheet. Bake for 10 minutes, stir veggies, and bake for 10 minutes more (or until all veggies are fork-tender and slightly brown).
Step 3: While the veggies are in the oven, cook 1 cup of quinoa in a medium saucepan according to package directions. In the last two minutes of cook time, add the chopped up beet greens (or other greens you have) so they are steamed a bit.
Step 4: Make the citrus vinaigrette by whisking together 1/4 cup EV olive oil, 1 tsp dijon mustard, 2 TBSP lemon juice, 2 TBSP lime juice, 2 TBSP orange juice, and a little salt. Taste and adjust seasonings. Combine veggies with quinoa and greens, then drizzle the vinaigrette over it all. Can be eaten warm or chilled.

Step 1: After washing a medium zucchini, use a spiralizer to make zucchini noodles. You can also cut them into thin strips with a knife, or use a vegetable peeler to slice thick ribbons.
Step 2: In a blender or processor, combine the following to make a sauce: 1 clove minced garlic, 1/4 cup almond or peanut butter, 2 TBSP lime juice, 2 TBSP of soy sauce or tamari, 1 TBSP maple syrup or honey, 1 TBSP rice wine vinegar, 3 TBSP water.
Step 3: Heat 1 or 2 TBSP of oil in a skillet over med-high heat. Add your choice of veggies, such as chopped carrots, onions, mushrooms, and broccoli. Stir-fry for about 10 minutes, or until everything is tender.
Step 4: Add the zucchini noodles and cook for a few more minutes, until they are soft. Pour sauce into the skillet and stir to coat the veggies. Serve right away with fresh cilantro on top. You could add meat, beans, or quinoa to the dish as well.

Step 1: Grab your entire bundle of kale (usually 6 to 8 large stems) and tear the leaves off the stems. Wash it in a salad spinner or strainer and transfer to a large bowl.
Step 2: Make the dressing: 3 TBSP extra virgin olive oil, 2 TBSP vinegar, 1 TBSP lemon juice, 1 TBSP honey, 1/4 tsp of salt, 1/8 tsp of black pepper. Whisk together until blended.
Step 3: Pour the dressing over the kale and use your fingers to thoroughly massage the dressing into all the kale. This will enhance flavor and make the kale less tough.
Step 4: Portion the kale into serving bowls. Add whatever toppings you have: shredded carrots, chopped salad turnips, nuts, seeds, berries (fresh or dried), onions, etc. Drizzle any remaining dressing over the top of the salads. Serve right away or refrigerate until ready to serve.

Step 1: Take one pound of beets, cut the stems off the roots, and scrub clean. Chop beets into 1/2 inch chunks. Also chop one small yellow onion.
Step 2: Heat 2 TBSP of olive oil in a deep skillet over medium heat. Add onion and beets and stir occasionally for 5 minutes.
Step 3: Add 2 1/2 cups of water to the skillet and bring to a boil. Then reduce heat and simmer until beets are tender, 15 to 20 minutes. Once done, remove the skillet from heat and let cool for 10 minutes or so.
Step 4: Add the beet/onion/water mix into a high-speed blender, along with 1/4 cup chopped dill, 3 TBSP lemon juice, salt and pepper to taste, and 1 cup of yogurt (plain, whole milk yogurt will taste best). Blend on high until smooth and creamy. Taste and adjust seasonings. If too thick, add a little more water.
Step 5: Chill in the fridge for at least an hour. Serve with a dollop of yogurt and dill garnish.

Step 1: Take two large collard green leaves and wash them.
Step 2: On a cutting board, use a paring knife to cut both sides of the leaf off the stem. Now you have four leaves to make four wraps.
Step 3: In a food processor or blender, blend together 1 cup of cooked (or from a can) garbanzo beans, 1/2 cup walnuts (or other nuts), and 1 TBSP of soy sauce (or tamari or liquid aminos).
Step 4: Assemble your toppings. Examples: carrots, green onions, cucumbers, avocado, tomatoes, pickles, lettuce, shredded cabbage, herbs, etc.
Step 5: Spread your choice of sauce onto each leaf. I stirred a little BBQ sauce into yogurt. Split the bean-nut mixture between the four wraps. Add the toppings, and then roll the leaf closed like a burrito. Makes a great lunch on the go!

Step 1: Wash cucumbers and slice off ends. Pictures show 5 cucumbers (about 2 lbs), but recipe can be adjusted for any amount you have.
Step 2: Cut cucumbers into spears or slices.
Step 3: In a bowl, mix your brine. For 2 lbs of cukes, I made this brine: 4.5 cups of water, 4.5 TBSP of pickling salt or kosher salt, 1/2 cup white vinegar or apple cider vinegar. Optional add-ins: dill, garlic cloves, sliced onions, peppercorns, bay leaves, mustard seeds, red pepper flakes, celery seed, turmeric, lemon juice, honey or sugar.
Step 4: Pack cucumbers into clean jars. Ladle brine into jars until all food is covered. Put lids on tightly.
Step 5: Refrigerate at least 24 hours before serving. They tend to be better after 48 hours. They should store for up to a month.

Step 1: You need one small cabbage (about 1.5 lbs). This could be green or purple cabbage, or a combo of both. Wash the cabbage and discard any leaves that look damaged.
Step 2: Shred the cabbage with a food processor or salad shooter. You could also use a grater, or simply chop with a knife.
Step 3: Chop into matchsticks other veggies of your choice (radishes, kohlrabi, zucchini, scallions, carrots, etc). Combine cabbage and all veggies in a large bowl.
Step 4: In the food processor, combine sauce ingredients: 1/2 cup peanut butter, 1/4 cup soy sauce/tamari/liquid aminos, 3 TBSP rice vinegar, 2 TBSP honey or maple syrup, 2 TBSP water.
Step 5: If serving right away, pour sauce over veggies and stir. Otherwise, keep sauce separate until serving. You could also add 1/2 cup of nuts, 1 TBSP sesame seeds, and 1 cup cilantro.

Step 1: Heat 2 TBSP of olive oil in a large pan over medium heat. Add your choice of herbs and spices, plus 1 cup of chopped onion or leek. Cook, stirring often, for about 5 minutes.
Step 2: Add 4 cups of vegetable broth, 1 tsp of salt, 1 cup of chopped potato, and 2.5 cups of chopped kohlrabi (stems and woody pieces removed). Bring to a boil. Reduce heat and simmer for 25 minutes.
Step 3: When all veggies are tender, carefully transfer everything to a blender (you may need to do this in batches). Puree until smooth and creamy. Taste and adjust seasonings.
Step 4: Keep on low heat until ready to serve. Top bowls with minced parsley and serve with crusty bread.

Step 1: Wash a pie pumpkin and break off the stem. Use a large knife to cut the pumpkin in half. Scoop out the seeds (which can be saved for roasting).
Step 2: Brush the inside flesh of the pumpkin with a little bit of oil to lock in moisture and carmelize the edges. Sprinkle with a little salt and place the flesh side down on a parchment-lined baking sheet. Pierce the skin a few times with a fork.
Step 3: Bake it at 350 degrees F for about 45 minutes or more (depending on the size). If the skin is tender when pierced with a fork, it's done.
Step 4: When pumpkin is cool enough to handle, scoop the flesh from the skin and add it to a blender or food processor. Blend until creamy and smooth, only adding small amounts of water if needed. A blender is more likely to need water than a food processor. Once the puree is done, use it right away, or store in a container in the fridge for up to a week.

Step 1: Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper (or a glass casserole dish will suffice).
Step 2: Wash a large butternut squash (about 3 lbs). Cut in half vertically and remove the seeds. Drizzle each half with a tiny bit of oil and lightly coat the inside of the squash. Sprinkle with salt and pepper.Turn the squash face down and roast in oven for 45 minutes, or until thoroughly tender.
Step 3: While the squash is cooling, warm 1 TBSP of oil in a large pot over medium heat. Add 1/2 cup of chopped onions (or leeks or shallots) and 1 tsp of salt. Stir often for about 4 minutes, or until edges are golden. Add 4 cloves of minced garlic and cook for another minute. Transfer contents to a blender.
Step 4: Use a large spoon to scoop the butternut flesh into the blender (discard skin). Add 1 tsp of honey or maple syrup and 1/8 tsp of nutmeg. Pour in 3 cups of vegetable broth (or water will suffice, but you might need more salt and spices).
Step 5: Fasten lid and blend on high, being careful to release steam. Soup should be creamy, but you can add more broth if you want to thin out the soup. Taste and adjust seasonings. If soup has cooled off, you can warm it back up in the pot. Pour into bowls and top with herbs or spices.

Step 1: Prepare the sauce by whisking together the following:
2 TBSP of soy sauce or tamari, 1 TBSP of rice wine vinegar, 1 TBSP of honey or syrup, 0.5 TBSP of sesame oil, 2 TBSP water, 1 clove of minced garlic, 2 tsp minced ginger, 2 tsp red pepper flakes (omit this if you don't like spicy food).
Step 2: Prepare quinoa, rice, or noodles.
Step 3: In a large skillet, heat 1 TBSP of sesame oil. Saute 1 cup of chopped scallions (or onions) for about 5 minutes. Then add 1 lb of chopped mushrooms and cook for another 5 minutes, stirring often. Add 1 lb of chopped broccoli florets and cook until they are bright green and tender.
Step 4: Scoop veggies and grains into a bowl and drizzle with sauce. Top with fresh cilantro!

Step 1: Preheat oven to 400 F. Line a baking sheet with aluminum foil and oil lightly with cooking spray.
Step 2: Clean two Delicata squash and break off stems, but do not peel. Using a cutting board and large sharp knife, cut the squash into half-inch rings. Use a spoon to remove any seeds.
Step 3: In a bowl, toss the squash rings with 2 TBSP of oil or melted butter, plus 2 TBSP of honey or maple syrup.
Step 4: Arrange squash in a single layer on the foil-lined pan. Sprinkle with a little bit of salt and cinnamon.
Step 5: Bake for 15 minutes, then flip rings over using a fork or spatula. Bake for another 10 or 15 minutes, or until all squash is tender and carmelized. Enjoy as an appetizer, or add to other dishes (salads, pastas, quinoa, rice, etc).

Step 1: Preheat oven to 400 F. Wash eggplant, peel, and cut into one-inch pieces.
Step 2: Do the same with other veggies: 1 onion, 1 tomato, 2 red or green peppers, 3 garlic cloves. This recipe is flexible, so you can substitute other veggies. Add extra tomatoes to get more of a thinner sauce than a creamy spread.
Step 3: Put all veggies into a large bowl and toss with 1/2 tsp salt, 1/2 tsp pepper, and 2 or 3 TBSP of olive oil.
Step 4: Line a large baking sheet with parchment paper. Spread out veggies evenly on the baking sheet. Roast in oven for 40 minutes, stirring once halfway through cooking time.
Step 5: After veggies have cooled enough to handle, add them all to a food processor. Optional: add 1/2 cup of basil leaves. Blend until you get the consistency you want. Then use it as a dip, a spread for toast or crackers, or a sauce for pizza or pasta.