Ingredients:
2 pounds of mustard greens (approximately 2 large bunches), washed thoroughly*
5 strips of bacon, cut into 1 & 1/2 to 2-inch squares
1 medium yellow onion, diced
4 garlic cloves, sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1 Tablespoon Texas Pete hot sauce 
3 Tablespoons brown sugar 
2 teaspoons kosher salt
1/2 teaspoon black pepper 
1/2 teaspoon red pepper flakes 

Directions:

1. Remove the greens from the stems and tear into bite-sized pieces. 
2. Wash greens thoroughly in a large bowl or in your salad spinner.*
3. Add the bacon to a large pot and cook over medium heat for 10 minutes to render the fat. 
4. When the bacon is crispy, transfer it with a slotted spoon to a plate lined with paper towels. 
5. Add the diced onion to the pot and reduce the heat to medium-low. Cook onions for 5 to 7 minutes until soft and translucent. Be sure to stir occasionally.
6. Add the sliced garlic and cook for 1 minute or until it becomes aromatic. 
7. Deglaze by adding the cider vinegar. Scrape the bottom of the pot with a heat-resistant rubber spatula to release all that flavor from cooking the bacon. 
8. Keep the heat at medium low and add half of your greens (or as much as you can fit in your pot) and chicken stock. Cook them down until you can add the rest of the greens to the pot. 
9. Add hot sauce, brown sugar, kosher salt, black pepper, red pepper flakes, and toss everything together with a pair of tongs.
10. Cover the pot and cook the greens over low heat for 45 minutes to 1 hour, tossing occasionally. The greens should be soft and tender, but not mushy. 
11. Transfer greens using a slotted spoon to a serving platter, top with your crispy bacon, and be transported right to the Great American South!

​https://www.tastesjustlikeamemory.com/southern-style-mustard-greens/

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

Ingredients:
Chili
2 cloves garlic 
1 yellow onion 
2 Tbsp olive oil 
1 lb. ground beef or ground turkey
1 15oz. can kidney beans, drained 
1 15oz. can black beans, drained 
1 15oz. can petite diced tomatoes 
1 15oz. can pumpkin purée 
1/2 6oz. can tomato paste (5 Tbsp) 
2 cups water

Chili Seasoning
1 Tbsp chili powder 
1/2 tsp smoked paprika 
1 tsp ground cumin 
1/4 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp freshly cracked black pepper 
1 tsp salt 
OR you could use a packet of chili seasoning
​
Directions:
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Source: https://www.budgetbytes.com/easy-pumpkin-chili/​

Ingredients:
1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/ 4 teaspoon ground cinnamon
could add sage, thyme and rosemary
could add diced or shredded cooked chicken (great for leftover chicken)

Directions:
Use at least a 5 quart crockpot for this soup.

 Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.  The last 2 hours add sage rosemary and thyme.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.  

Add chicken and let warm through. 

Serve and enjoy!  A crusty bread and or salad would go well with this soup. 

Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash.  

Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html

Ingredients:
1 red bell pepper, trimmed, seeded and diced into 1” pieces
1 large carrot, peeled, sliced into rounds
1 yellow bell pepper, trimmed, seeded and diced into 1” pieces
3 c broccoli florets
½ -1 med red onion, sliced into 1” wedges
2-3 Tbsp olive oil                                                 
1-2 tsp salt or to taste
1 tsp ground black pepper                           
fresh parsley, optional
 
Directions:
1) Preheat oven to 425°F. Line a baking sheet with foil.
2) In this order add red peppers, carrots, yellow peppers, broccoli, red onion.  Keep them each in their own row to make the rainbow.
3) Drizzle oil over all the vegetables.  Then sprinkle salt and pepper. 
4) Bake for ~20 min or until veggies are crips-tender.  May need to stir each row during roasting to make for even cooking.
5) Optionally garnish with fresh parsley and serve immediately.

Could add minced garlic and Italian seasoning for more flavor.
 
Source: https://www.averiecooks.com/rainbow-roasted-vegetables/#mv-creation-1268-jtr
 
​

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
3 Plum tomatoes                       ¼ c Red onion, chopped           
1Garlic clove minced                1 Jalapeno pepper                         
⅓ c Cilantro, chopped               1 tbsp Lime juice                          Salt and Pepper
 
Directions:
1) Chop the tomatoes, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Tastes comes together even better if left to sit in the refrigerator at least 15-30 min.

Source: https://www.theyummylife.com/pico_de_gallo
 

Ingredients:
2 medium navel oranges                                               1 clove garlic, minced
2 Tbsp red wine vinegar                                                 1 tsp Dijon mustard
Pinch of salt                                                                          ¼ olive oil
½ medium red onion, sliced thin                                   2 medium avocados, sliced
1 head romaine lettuce, washed and chopped

Directions:
1) Segment the oranges over a small bowl. Squeeze any remaining juice from the peels and membranes into the bowl.
2) Strain the orange segments, reserving the juice.  In a small bowl, combine 1 Tbsp of the orange juice with the garlic, vinegar, mustard and salt.  While whisking, pour the oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. 
3) Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately

​Source: https://www.thekitchn.com/recipe-green-salad-with-orange-avocado-and-red-onion-recipes-from-the-kitchn-214483

Ingredients:
2-3 Mango                         ¼ c Red onion                       1 Garlic clove minced
1 Jalapeno pepper        ⅓ c Cilantro, chopped           1 Tbsp Lime juice
Salt and Pepper              
½ c English/Persian Cucumber (can use regular but not pickling)
 
Directions:
1) Chop the mango, cucumber, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime

Stir all together and salt and pepper to taste. Best if served right away

​Source: https://www.theyummylife.com/pico_de_gallo

​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.