• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes.
• Add the tomato paste, garlic, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
• Add the broth, beans, tomatoes. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
• Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
• Return the soup to a light simmer. Then add the kale, cover the pot and cook for another 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk.
• Taste the soup and adjust the seasoning to the desired flavor.

Pasta

• Bring a large pot of water to boil and add the salt.
• Add the pasta and cook until al dente.
• Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.

Pesto

• Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
• Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
• Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.

• Heat the broiler.
• Sauté the asparagus in olive oil in the fry pan. Cook until slightly tender.
• Cook until slightly tender, about 5 minutes.
• Add the diced sun dried tomatoes. Continue cooking for a minute.
• Beat the eggs in a bowl with salt and pepper.
• Add the egg mixture to the fry pan. Drop pieces of the goat cheese onto the egg mixture.
• Cook on the stove top until partly set.
• Finishing under the broiler to brown the top and completely cook the eggs. Approximately 5 minutes.
• Frittata can be cut into 4 wedges for serving.
• Frittatas are versatile and can be served hot, warm, or at room temperature.
• Stores in the refrigerator for 2- 3 days and can be warmed for serving.
• Freezes well and can be thawed and reheated for a quick and easy meal.

• Prepare all ingredients in advance and preheat oven to 375 degrees F.
• Heat oil in a 10-12 inch ovenproof skillet over medium heat.
• Add onion and saute about 5 minutes until softened.
• Add mushrooms and cook another 5 minutes until lightly browned.
• Add garlic and greens and cook until greens have wilted.
• Spread cooked vegetables evenly over the bottom of the skillet.
• Add the feta cheese to the bowl of slightly beaten eggs and stir to combine.
• Pour egg/cheese mixture over the vegetables in the skillet so that it covers the vegetables evenly.
• Continue cooking on the stovetop over medium heat, without stirring, for about 5 minutes. Run a spatula around the edges of the skillet and pull back slightly to allow some liquid egg to flow to the bottom of the skillet.
• Place the skillet into the oven and bake uncovered for approximately 10 minutes, or until nicely browned and the center is firm. Let sit for 5 minutes before cutting.

• In a medium pot, bring 4 quarts of water to a rolling boil
• Add 1/4 tsp salt to the boiling water
• Add pasta, cook uncovered for 5-6 minutes (be careful not to overcook)
• Stir occasionally
• Strain, add pesto sauce, and serve

• Bring 2-3 quarts of water to a boil
• Add 2 tsp salt to the water
• Add pasta
• Cook uncovered for 5-6 minutes - stir occasionally
• Rinse and dtrain pasta
• Serve with Pesto - homemade or store bought

•   In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, quinoa, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 30 minutes.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
• Season to taste: I added hot sauce, Tamari sauce and Nutritional Yeast for extra flavor.

• Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
• Combine the flour and salt.
• Add the yeast mixture and knead until you get a soft ball.
• Place in a bowl and cover. Let rise for 30 minutes.
• Divide the dough and form pizzas.
  
• Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone or baking pan.