Updated: Apr 3, 2022
Spring Greens Soup
1 tbsp olive oil 1 medium onion, halved and sliced 2 cups chicken broth 2 cups cauliflower florets 2 cups rape and spinach mix 2 cups mustard greens 1 cup italian parsley 1. In a large saucepan, heat olive oil over medium heat. Add onion and cook for 5 minutes. Add broth, pepper and salt to taste and bring to a boil. Add cauliflower, bring to a boil and then reduce heat. Simmer for 10 minutes. 2. Using an immersion blender, blend cauliflower mixture until nearly smooth. Add the rest of the ingredients and bring to a boil. Blend again, and add salt and pepper to taste.
2 tbsp olive oil, butter or ghee 1 bunch radishes (daikon or cherry) 4 cloves of garlic, minced black pepper and sea salt to taste 1. Heat oven to 425 degrees. 2. Mix radishes with salt, pepper, oil and garlic in a bowl. 3. Pour the radishes onto a baking sheet and spread them even across the sheet. 4. Bake for about 25 minutes, until they are fork tender! Try them dipped in Arugula Mayo!
1 cup extra light olive oil 2 eggs 1 tsp. dijon mustard 1 handful of arugula salt/pepper to taste Put all ingredients in a bowl or mason jar. Use immersion blender to mix well until you have the desired consistency