• 2 Tbsp extra-virgin olive oil, plus more for drizzling
• 1 onion, diced
• 1 stalk celery, sliced
• 2 carrots, peeled and diced
• 8 oz Yukon gold potatoes, scrubbed and cut into 1-inch pieces
• Coarse salt and freshly ground pepper
• 1 bunch kale, stems removed and leaves torn into small pieces (4 cups)
• 1 15 oz can navy beans, drained and rinsed
• 2 tsp red wine vinegar

1. Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
2. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the pot until slightly thickened.
3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
4. Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.

Winter Squash and Apple Puree

Salad to Go

This is how to layer your jar.

Dressing of choice, a bit less then 1/4 cup

1/2 cooked beet sliced

1/4 cup Cooked Quinoa

2 Tbs. cooked lentils mixed with salt, 1/2 shallot for flavor

Shredded purple or green cabbage

1/2 carrot sliced

Green onions sliced

Toasted sunflower seeds

Lettuce of choice torn into bite size pieces

Sprouts

You can mix up the ingredients to suit your tastes. The most important thing is to put in the grains or veggies that won't get soggy at the bottom and do not let the lettuce touch the wet ingredients.

You could add some chicken or tuna too I would put it just on top of the grains. I love quinoa in salads for the added nutrition but it would work without just with cabbage and carrots as the bottom layer.

Winter Greens and Potato Casserole

• 8 cups water
• 12 cups chopped kale, stems removed (about 1/2 pound)
• 12 cups chopped either mustard greens, swiss chard, dandelion or collards, stems removed (about 1/2 pound)
• 6 cups (1/8-inch-thick) sliced potatoes (about 2 pounds), divided
• Cooking spray
• 2 cups vertically sliced onion, divided
• 3/4 teaspoon salt, divided
• 1 cup (4 ounces) shredded sharp provolone cheese, divided
• 1/2 cup canned vegetable broth

1. Preheat oven to 350�.
2. Bring water to a boil in a Dutch oven. Add kale and greens, and cook 5 minutes or until tender, stirring occasionally. Drain; set aside.
3. Arrange 2 cups potato slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray; top with 1 cup onion. Sprinkle with 1/4 teaspoon salt; top with half of kale mixture. Sprinkle kale mixture with 1/2 cup cheese. Repeat layers once, ending with the kale mixture. Top kale mixture with remaining 2 cups potatoes, and sprinkle with remaining 1/2 cup cheese. Pour broth evenly over potato mixture, and sprinkle with remaining 1/4 teaspoon salt. Cover with foil. Bake at 350� for 45 minutes. Uncover and bake 30 minutes or until lightly browned and potatoes are tender.