Lamb Stew with Turnips

Serves 4
1 lb. lamb stew meat, cut into 1” or 1-1/2” cubes
All-purpose flour
Neutral vegetable oil (e.g., canola)
Salt and pepper
1 onion, sliced thin
3 or 4 cloves garlic, sliced thin
1/2 – 1 tsp. dried thyme
1 bottle dark beer
1/2 c. water
1/2 c. crushed tomatoes
2 medium turnips, peeled and diced
About 1/2 c. carrots, peeled and cut into chunks
1/2 tsp. sugar
1 stalk celery, strings removed, cut into 1/2” slices
Butter
1/2 c. frozen peas, thawed
Worcestershire sauce
Chopped parsley
Put lamb in a plastic bag with some flour, seasoned with salt and pepper, and shake. Brown floured lamb in oil in a Dutch oven or large pot, in batches if necessary. Remove meat and set aside.
Add more oil to pot, if needed, and add onion. Cook, stirring, for about 5 minutes until soft and just starting to color. If too dry as you are cooking, add a bit of water. Near end of cooking time, add garlic. Return lamb and any juices that have accumulated to the pot. Add thyme, beer, water and tomatoes. Simmer, covered, for about an hour until meat is soft.
At this point, you can cool and then refrigerate overnight. Boil turnips in salted water until fully-cooked but still keeping their shape. Strain and set aside. Boil carrots in a separate pan, in salted water seasoned with sugar, until cooked but still a bit firm. Strain and set aside. Sauté celery in butter in a small skillet until cooked but still slightly crunchy. Remove from heat. Season with salt and pepper. Warm stew. Add turnips, carrots, celery and peas. Add additional water if necessary. Add a splash of Worcestershire and chopped parsley. Season with additional salt and pepper if necessary.
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Stuffed Cactus in Batter

6 prickly pear cactus paddles, cleaned
Oaxacan string cheese (quesillo)
4 eggs (separated)
Vegetable Oil
Salt to taste
Salsa 
Crema
Clean and select Nopales, try to pair similar sizes preferably small.
lace thin slices of cheese on one nopal and cover with a second one, basically making a sandwich. Secure the nopal and cheese with toothpicks. Beat egg whites until they form stiff peaks; gradually beat in salt and yolks. Heat the oil in a large skillet until a few drops of water sprinkled into it bounce around. Dip the stuffed nopales in the egg batter to coat. Fry in the hot oil until golden brown on each side. Drain on paper towels. Top with Salsa of choice, optional Crema and serve. The salsa we use is green tomato and chile de arbol based. Some people add flour to the nopal but we feel with the texture of the nopal it is not required, the batter sticks to the nopal just fine. We also prefer the nopal to be dipped in the batter raw; some may want to boil the nopal. The type of cheese you use can vary. 
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Lentil and Greens Casserole with Millet-Amaranth Crust

Adapted From Clean Start by Terry Walters
Serves 4 
Topping:
1/2 cup millet
1/2 cup amaranth
2 cups vegetable broth
Extra Virgin Olive Oil
Filling:
1 cup french lentils
2 cups vegetable broth
2 tablespoons Bragg liquid aminos
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bunch kale, de-stemmed and chopped
1 bunch collard greens, de-stemmed and chopped
1 cup frozen peas
Add the millet and amaranth to a pot with 2 cups vegetable broth. Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside. Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot.  Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent.  Add the kale and collard greens and cook for 10 minutes, until just tender. Add the peas and cook an additional two minutes. Turn on broiler. When lentils and greens are done, mix together and transfer to a casserole dish. Spread the cooked millet and amaranth evenly over the dish. Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot. 
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Red Quinoa & Roasted Root Vegetable Salad

1 medium turnip
2 medium orange carrots
2 medium parsnips
6 baby yellow carrots
2 inch piece of fresh ginger
2 Tbsp oil olive
1 orange
1/2 lemon
3 Tbsp avocado oil
1 Tbsp honey
1 cup red quinoa
 salt
freshly ground pepper
Preheat oven to 400º.
Prepare vegetables: Cut off tops of baby carrots, reserving half of stalks and fronds. Wash carrots with vegetable brush. Wash and peel parsnips and turnips. Cut orange carrots, parsnips (remove hard core if desired) and turnips into 1/2 inch cubes. Leave baby carrots whole. Place all vegetables on large baking pan. Mince ginger, tossing 1/2 of minced ginger and 2 Tbsp olive oil with vegetables on baking pan. Place in reheated oven. Setting timer to 15 minutes. In the meantime bring to boil 2 cups of water in 2 quart saucepan. Once water is boiling add 1 cup of red quinoa, reduce heat to low and cook for approximately 15 minutes or until quinoa has absorbed all of water. Remove from heat, keep covered and let sit for 10 minutes then fluff with fork. After vegetables have roasted for 15 minutes stir and place back in oven roasting until tender when pierced with fork and caramelized about 15 more minutes. In the meantime make dressing. Juice 1 orange and 1/2 lemon. Mix citrus juices with avocado oil and honey, whisking to combine. Add remaining minced ginger, season with salt and pepper to taste. Wash reserved stalks and fronds of baby carrots. Dice stalks, reserve fronds for garnish. Once vegetables are roasted and quinoa is ready, assemble salad. Combine chopped vegetables, diced carrot stalks, and quinoa mixing to evenly distribute vegetables. Pour dressing over salad, stirring to combine. To serve place salad on plate, followed by 3 baby carrots per plate, additional shaved ginger if desired, and carrot fronds.
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Roasted Baby Artichokes

12 baby artichokes (or as many as you have)

8 garlic cloves , peeled
1/4 cup olive oil
1 tsp lemon zest
salt, pepper to taste
Pre-heat the oven to 400º. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover and cook for 5 more minutes.
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Green Monster Smoothie

2.5 cups spinach
2.5 cups kale
1 cup 100% carrot juice
1 inch ginger root
2 kiwis, small/medium sized
¼ cup blueberries
4 tablespoons ground flaxseed
½ cup water
Add the carrot juice, kiwi, blueberries, flaxseeds, and ginger root to a blender. Blend until everything is well incorporated. Then add the spinach and kale a handful at a time, blending after each handful. Add water and blend everything for a minute or so, making sure that the texture is smooth. Serve immediately or store in a sealed container (mason jars work great for this) and refrigerate for up to 12 hours.
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