Here's a super tasty soup! Its a good way to get your leafy greens, and also so warm and cozy for the winter weather.

Kale and White Bean Soup:

“Eat healthy”, we hear it everywhere we turn. It is and isn’t that simple. I will try to share relevant, tasty, and healthy recipes for you to enjoy as we puzzle out what it means to eat healthy. I am among the many folks who eat around food sensitivities and an auto-immune disease. I am still in the process of figuring out how to eat for my body’s needs but have found many delicious foods and products along the way. Today I offer a chicken recipe that suits the peak of our Summer season- enjoy!

Grilled Chicken Breast w/ Cucumber & Pepper Relish

Braised greens, quinoa, and mushrooms

2 tablespoons grapeseed or canola oil, divided

1 12oz package quinoa or 1 ¾ cups

2 cups water

1 ¾ cups low sodium vegetable broth, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

1 cup onion, finely chopped

2 garlic cloves, minced

8 oz sliced button mushrooms

3 cups greens of your choice – collards, spinach, kale, mustard greens,

¼ teaspoon cracked red pepper

1. Heat 1 tablespoon oil in a large saucepan over medium heat.  Add quinoa; cook 3 minutes or until toasted, stirring frequently.  You will hear the grains popping and crackling.  Gradually add water and 1 ½ cups of broth.  Note – the toasted quinoa will spatter.  Bring to a boil.  Reduce heat, cover and cook15 minutes or until liquid is absorbed.  Stir in ½ teaspoon salt and black pepper.
2. While the quinoa simmers, heat remaining 1 tablespoon oil in a saute pan over medium-high heat.  Add onion and ½ teaspoon salt, saute 2 minutes, or until tender.  Add garlic; saute 30 seconds or until fragrant.  Add mushrooms and saute 3 minutes or until tender.  Add greens, cracked pepper and remaining ¼ cup broth.  Cover and cook 10 minutes or until greens are tender.  Stir in salt.
3. Spoon in 1 cup quinoa on plate and top with ½ cup of yummy greens mixture.

Arugula Pistachio Pesto

3 cloves garlic

3 tablespoons fresh lemon juice

1/3 cup extra-virgin olive oil

1/3 cup Parmesan cheese, broken into pieces

1/3 cup pistachio pieces

1 cup loosely packed arugula leaves, rinsed and dried

¾ teaspoon kosher salt

¼ teaspoon fresh black pepper

1. Combine all ingredients in a food processor and whirl until smooth.  Use as a sandwhich spread or top your favorite pasta! Yum.

Spring is here! All our goodies from the garden are starting to come up, and some of the first – greens!

I was going through my magazines and found some great sounding recipes.  Particularly the roasted beet and chicken filled endive spears! For all my "liver" patients, this one is worth trying!  Enjoy!! :)