Okra with Tomatoes

Ingredients/Instructions:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

foodnetwork.com/recipes/food-network-kitchen/okra-with-tomatoes-recipe-2103770

Greek Style Dandelion Greens with Lemon and Olive Oil

Ingredients:

• 2 bunches of dandelions, roots removed
• 2-3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest
• ½ teaspoon salt and /14 teaspoon pepper

Instructions:

• Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
• Place a medium pot on to boil, add dandelions and reduce heat to simmer.
• Cook for 5-8 minutes,making sure greens have softened.
• Remove and strain into a bowl, and reserve the juices. (great for a drink later)
• Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
• Add zest to the top when ready to serve.

californiagreekgirl.com/dandelions-with-lemon-and-olive-oil/

Easy Roasted Sunchokes

Ingredients

• 1lb Sunchokes (Jerusalem Artichokes), scrubbed
• ½ tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh chopped Italian or curled parsley

Instructions:

• Preheat oven to 450 degrees
• Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
• Toss in a medium sized bowl with olive oil, salt and pepper until coated
• Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
• Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/