Massaged Kale Salad
From Lola Bloom of City Blossoms
Main Ingredient: KALE! 
Start with a FAT – avocado, olive oil, vegetable oil, peanut butter, tahini, sunflower seed butter, almond butter,
An ACID – citrus juice (lemon, lime, etc.), vinegar (red wine, balsamic, rice wine, apple cider, etc), 
and SALT – miso and soy sauce are also great salt substitutes

RATIO = 3 cups Kale : 2-3 tablespoons FAT : 2-3 tablespoons ACID : SALT to taste

Basic Kale Salad
Kale + Olive Oil + Lemon + Salt, then add shredded carrots and some sunflower seeds

Spice it up Kale Salad
Kale + Olive Oil (or Avocado) + Lime + Salt, massage in some sprinkled chili powder. For more pizzazz add some hot sauce

Greek Style Kale Salad
Kale + Olive Oil + Lemon/Red Wine Vinegar blend + Salt + add oregano to the massage. Add crumbled feta cheese

Gentle Lentil Soup
Yield: 12 servings

 2 1/2 c  lentils, rinsed and drained
 7 c  water or stock
 2 med onions, chopped
 3 cloves garlic, minced
 Juice of one lemon
 Salt and pepper to taste
 2  stalks celery, chopped
 2 Tbsp Olive oil
 1 bunch spinach, chard, or collards, washed and chopped coarsely
1.  Saute onions, garlic and celery in the olive oil until soft.
2. Add lentils, and water or stock and simmer until lentils are very soft. If necessary, add more water to get soup to desired consistency.
3. Add greens, salt and pepper.  Simmer for 10 more minutes or until greens are tender.
4. Stir in lemon juice right before serving.

(Submitted by Lindsay Howard)

Baked Kale Chips
Wash and dry kale thoroughly, and strip leaves from stem. Toss lightly with olive oil and salt, and bake at 350 on a cookie sheet for 10-15 minutes until crispy for a delicious crunchy snack!

(Submitted by Anina Estrem)

Lentil Hummus
Montana-grown lentils
Olive Oil
Lemon Juice
Spice (smoked paprika, cumin, curry, or any other spice that strikes your fancy!)

Cook lentils with several cloves of garlic, a drizzle of olive oil, and a dash of salt in water until well done/mushy. (approx 1:3 ratio of lentils to water).  Toss in spice to taste when almost done boiling. Pour in blender with a squeeze of lemon juice and a tad more olive oil. Blend until creamy. Use as dip for your favorite fruit, veggie or bread. Enjoy!

(Submitted by Lea Howe)

Power Granola
4C rolled oats   
1C dried cherries
1C sliced raw almonds
1/2C sesame seeds
1C raisins
1C ea. sunflower seeds & pecans
1/2 C pumpkin seeds
2C grated coconut      
3/4C honey          
1t. vanilla 3/4C vegetable oil

Mix in a large bowl:  oats, almonds,   sesame seeds, sunflower seeds, pecans, and pumpkin seeds.
Combine honey, oil and vanilla and warm on low; then pour over oats and nuts.  Mix well and divide onto 2 cookie sheets lined with parchment paper.
Bake at 325° until brown (about 20 minutes), stirring every 5-10 minutes.
Cool, stirring occasionally to prevent sticking together; then add cherries, raisins and coconut.

(Submitted by Boulder FoodCorps member, Lea Howe)

Zucchini Date Muffins
(Muffins are vegan, soy free, and can be gluten-free if you substitute gluten-free flour)
Yields:12 muffins
2 cups whole wheat pastry flour (or substitute with all-purpose GF flour, or regular all-purpose flour)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup applesauce
1/4 cup coconut or olive oil
1/4 cup almond milk
1/3 cup sucanat or sugar (this will make the muffins moderately sweet; use 1/2 cup for sweeter muffins, but keep in mind that the dates will add sweetness too)
1 1/4 cup shredded zucchini
2/3 cup chopped dates, tossed in a little flour so that they don’t clump together
1) Preheat oven to 350 degrees.
2) Mix all dry ingredients (save sugar) in a large bowl.
3) Whisk together applesauce, oil, milk, and sucanat, and pour them into the dry ingredients.
4) Fold ingredients together till just mixed, and then fold in the zucchini and dates.
5) Pour batter into muffin tins and bake until golden brown — about 12-15 minutes.

*From, a nutrition blog with lots of delicious, healthy recipes.  (Submitted here by Lea Howe)

Kids’ Garden Refrigerator Pickles

• Two quart size jars with lids
• 1 cup dill (flowers, seeds, and stems all work)
• 5-6 medium cucumbers
• 4 pinches of mustard seed
• 6 black peppercorns
• 1⁄2 cup of vinegar
• 2 cups of water
• 8 teaspoons salt

Harvest, wash, and slice the cucumbers into wedges (or slices!). Place them in a bowl with the dill and salt, and mix them by hand or with a mixing spoon. Using two mason jars, add to each 2 pinches of mustard seed, 3 peppercorns, 1⁄4 cup of vinegar, and one cup of water. Add half of the dill/salt/cucumber mixture to each jar. Seal the lid and mix the pickles until you can’t wait any longer to eat them (minimum 10 minutes). Leftovers store well in the refrigerator for several weeks.

Recipe from "Got Veggies?" by Community GroundWorks in Wisconsin (Submitted here by Natasha Hegmann, Ennis FoodCorps member)