VERY BERRY GOOD TREATS
Makes 16 bars
These slightly sticky cookies bars are rich with berries. And they have less than one gram of fat per bar.

1 3/4 C rolled oats
4 C berries
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 C arrowroot (or thickener of choice)
1/4 C apple juice concentrate or fresh juice
16 whole berries for garnish

1. preheat the oven to 350 degrees F. Lightly boil an 8-inch square baking pan.
2. In a blender or food processor, grind the oats to a coarse powder.
3. Combine the ground oats and remaining ingredients (except the berries, which are for garnish) in a large bowl and mix well.
4. Spread the batter into the baking pan. Decorate the surface with the 16 evenly spaced berries.
5. Bake until firm, about 35-45 minutes.
6. Let cool, then cut into squares with one berry topping each.


CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]

1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice

1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.


EMERALD GREENS with ORANGE
Serves 4
Sauteeing chard in olive oil -- or any other green, for that matter -- makes the flavor and consistency much more palate-friendly. Adding orange to the mix makes the greens especially yummy, and that's a great thing because greens and the phytochemicals they contain are a must-have for maintaining health.

2 tbsp. olive oil
1 tsp. minced garlic
pinch of red pepper flakes
2 tbsp. dried cranberries
1/4 C freshly squeezed orange juice
6 C chard leaves, stems removed, chopped into bite-sized pieces (I chop and include the stems, too; it is up to you. You can also easily use a combination of greens with this recipe; it would be delicious with Asian greens and arugula and spinach too; just let your taste buds decide!)
1/4 tsp. sea salt
1/2 tsp. orange zest
1/4 tsp. maple syrup

1. Heat the oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, cranberries, and orange juice, and saute for 30 seconds, just until aromatic.
2. Add the greens, salt, and zest and saute until the color of the chard (or greens) begins to darken and intensify.
3. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil. When the liquid shrinks in from the sides of the pan and thickens a bit, stir  the greens back in , then stir in the maple syrup. Do a taste check. Serve immediately.


There is a school of thought -- and increasing scientific evidence -- that the more vibrant the color, the more nutrition there is to be found in the food [blue M&Ms not withstanding ;-) Debbie]. You can substitute lemon or lime juice for the orange juice.

SHREDDED BEET and CARROT SALAD
2 tbsp. freshly squeezed orange juice
2 tsp. freshly squeezed lemon juice
2 tsp. olive oil
1/2 tsp. minced fresh ginger
1/4 tsp. sea salt
1 C shredded carrot
1 C peeled and shredded raw beet
2 tbsp. chopped fresh mint

1. Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
2. Put the carrots in a mixing bowl, drizzle with half the dressing, and toss until evenly coated.
3. Place the carrots on one side of a shallow serving bowl.
4. Put the beets in the mixing bowl and drizzle with the remaining dressing, and toss until well coated. Place the beets in the serving bowl next to carrots for a beautiful contrast of red and orange.
5. Top all with the mint before serving.


EASY EGGS in a CUP
Baked or shirred eggs have been around forever. In this recipe, baking eggs over a little sauteed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil-Lemon Drizzle (recipe below).

1 tbsp. olive oil
1/2 C finely diced red onion
1 tsp. minced garlic
sea salt
pinch of freshly grated nutmeg
1/4 C crumbled feta cheese (optional)
4 eggs
pinch of freshly ground pepper
[...and, of course, spinach! Rebecca accidentally left this out and I didn't catch the omission until after the newsletter was sent. My apologies Rebecca! As far as quantities go, just figure a generous handful per ramekin. - Debbie]

1. Preheat the oven to 350 degrees F.
2. Heat the oil in a saute pan over medium heat, then add the onion, garlic and saute until translucent, about 3 minutes.
3. Stir in the garlic and saute for and additional 30 seconds, then stir in the spinach and a pinch of salt and cook until wilted and tender, about another 30 seconds. Remove from the heat and stir in the nutmeg.
4. Lightly grease 4 small ramekins with olive oil. For each ramekin, spoon in a quarter of the spinach mixture, then crumble about 1 tbsp. of the feta cheese on top.
5. Gently crack 1 egg on top of the cheese in each, then sprinkle all with pepper and a pinch of salt.
6. Bake for 12-14 minutes, until very little liquid remains and moves around while you shake the ramekin.
7. Allow to cool for 3 minutes, then run a knife around the edge of each ramekin to loosen the eggs.
Using your knife to help support the eggs, carefully transfer to a plate and serve immediately. Top with Basil-Lemon Drizzle if so desired.

Basil-Lemon Drizzle
When it comes to lemon zest, basil, and lemon juice you have a condiment that brightens and brings flavor to anything you put it on top of -- veggies, chicken, fish... But it isn't just packed with flavor, it's also loaded with cancer-fighting properties, including anti-inflammatory agents in the basil and anti-oxidants in the lemon. Makes one-half cup.

1 C loosely packed fresh basil leaves
1 tbsp. freshly squeezed lemon juice
1 tsp. lemon juice
1 /4 C olive oil
1 tsp. maple syrup
1/4 tsp. sea salt

1. Put all the ingredients in a food processor and process until well blended.
Variation: for a richer drizzle that is more pesto-like, add 1/4 C pecans or walnuts when you process the ingredients.


CURRIED HUMMUS and VEGETABLE PINWHEELS
4-8 spelt or whole wheat tortillas (or any type of your choice)
1 C curried hummus (recipe below), or avocado smashed instead of the hummus
2 C spinach or other greens of choice
3/4 C shredded carrot
3/4 C seeded and grated cucumber
There are any number of additions you can make: shredded cooked chicken, thinly sliced peppers, chopped cilantro (a must!), thinly sliced lettuce leaves, thinly sliced radicchio, grated beets, chopped tomatoes... just choose what makes you happy!
These wraps are a quick pick-me-up. Oh, and sometimes I add thinly sliced mango...

1. Place a tortilla on a flat work surface. Spread 1/4 C of the hummus or avocado (or both!), leaving a 3/4-inch border all the way around.
2. Lay one-forth of the spinach (or other greens), carrots, cucumber, and other ingredients of choice over the hummus/avocado and roll up into a tube, sushi style.
3. Glue down the top edge with a smear of the hummus (or water).
4. Trim the ends, then using a very sharp knife, slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.

Curried Hummus
Chickpeas are rich in protein and essential amino acids for keeping the body strong, while the sesame seeds in the tahini have high levels of anticancer phytochemicals; and since the seeds are ground to a paste, they are easy to digest.

1/4 C currants (optional)
2 C cooked garbanzos (chickpeas) or one 15-oz. can, drained, rinsed and mixed with a spritz of fresh lemon juice (you can get great ORGANIC garbanzos in the can at Trader Joe's if you don't have the time to cook the dried ones)
2 tbsp. water
2 tbsp. freshly squeezed lemon juice
1 tbsp. tahini (sesame paste found in health food stores or in nut butter section)
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. sea salt

1. Place the currants in a small bowl of hot water to plump.
2. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger and salt in a food processor and process until smooth.
3. Transfer to a bowl and check for seasoning. Add a spritz of lemon if it needs a little extra zing.
4. Before serving the hummus, drain the currants and stir them in to the hummus.
The currants are totally optional, but I think they add a nice texture and interesting flair.


CILANTRO LIME VINAIGRETTE
This vinaigrette has a dual purpose: it makes a great marinade for chicken and fish, as well as being wonderful salad dressing!

3 1/2 tbsp. freshly squeezed lime juice
2 tsp. brown rice vinegar (or any that you have)
1/4 tsp. sea salt
1/4 tsp ground cumin
3/4 tsp. honey
1/4 C olive oil
2 tsp. finely chopped cilantro (or more to taste)

1. Combine all of the ingredients and whisk until thoroughly blended.

I drizzle this vinaigrette over a bowl of tatsoi, mizuna, spinach, arugula, and radicchio with matchstick-cut radishes, diagonal cut onions, and lots of the little Sungold cherry tomatoes we have been getting. I sprinkle the salad with toasted sunflower seeds and serve. You can make this a complete meal by adding cooked, chopped or shredded chicken.


TOMATO, LEEK, AND ONION SOUP
Yes, another soup recipe! I am cold and this is warming, tasty, and easy to make; soup is such a nice food to always have available...

1/4 C olive oil
2 medium sized onions, diced
2 leeks, thinly sliced
1 clove garlic,  minced
2 tbsp. chopped, fresh parsley
1 tsp. minced, fresh thyme
1 bay leaf
2 C tomatoes, diced
3 C stock of choice
soy sauce to taste
1-2 tsp. honey
chopped fresh parsley
chopped scallion tops

1. in a large skillet, heat the oil and saute the onions, leeks, and garlic until translucent but not brown.
2. Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan. Cover and simmer until the tomatoes are cooked and the flavors are well combined, 20-30 minutes. Remove the bay leaf.
3. Season with the soy sauce and honey. Garnish with parsley and scallions before serving.


RED BEET-PICKLED EGGS
Serves 4
This recipe facinates me and I really like it. I like using food for natural dyes, so this is fun: dying food with food. You can use any of the greens from the CSA along with the lettuce to serve.

1 tsp. dry mustard
1 tsp. ground allspice
1 tsp. ground ginger
2 tbsp. cider vinegar
2 C sliced cooked beets
4 hard-boiled eggs, peeled out of their shells, but otherwise left whole
lettuce leaves and other greens

1. Mix together mustard, allspice, ginger, honey, and vinegar. Heat to boiling.
2. Pour over the beets and set aside to cool.
3. Once cool, nestle the hard-boiled eggs down into the beets and refrigerate overnight. Shake the container occasionally so the eggs will color evenly.
4. To serve, cut the eggs in half lengthwise and arrange on a bed made from the lettuce leaves and/or other greens, and the beet slices.