Raw Garden Salad
This salad is 100% Raw when made as described below, and everything but the salt, olive oil, and vinegar is in your box!

1) De-stem kale and chard and cut into small pieces. Massage with about 2 tablespoons of olive oil. Add the following:

~ ½ a red onion cut into small pieces.
~1 or 2 cloves chopped garlic.
~1cucumber, the rounds into quarter pieces.
~ tomatoes of your choice, I like chunks of heirloom and halved cherry tomatoes.
~ basil cut into small pieces
~ 1 tablespoon apple cider vinegar
~more olive oil if needed
~sea salt to taste.

2) Mix all ingredients together and serve fresh!

Thai Eggplant Curry
~3 Tbsp sesame oil
~1Tbsp each of: mustard seeds, sesame seeds, cumin seeds
~1 chopped onion
~2 Tbsp turmeric
~ 2 eggplants
~1 C greenbeans, cut into 1 inch pieces.

1) heat oil over medium heat in a large saucepan or wok. Add seeds until they begin to pop, add onion stirring occasionally.
2) Add eggplant, salt and turmeric.
3) Add ¼ C water, and cook, stirring from the bottom, keep covered.
4) Steam green beans on top until they are bright green.
** Garnish with cilantro

**Serve over brown rice

Roasted Garlic Spread
Every year we make a few big batches of this spread to last us into winter. It's great on almost everything: potatoes, kale, eggplant, or as an ingredient in other sauces.

~peel 5 heads of garlic ( or more to make more)
~toss in olive oil and spread on a baking sheet with edges.
~roast at 325º for approximately 12 minutes (maybe longer if the cloves are large)
~puree in a food processor adding a bit more olive oil and salt to taste

**a favorite variation is to add thyme and oregano when pureeing
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Kale Chips
~to de-stem kale: Grasp around the stem and pull towards the top of the leaf. Tear any large leaf pieces into more chip-size pieces.
~rub kale with olive oil (about 1tablespoon per bunch) sprinkle with salt
~Bake at 350º (12-15 minutes) until crisp but not brown
~cool on wire racks

**these can also be dehydrated for a raw chip!