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Recipe By Cathy Perry

Ingredients:
2 tablespoons butter or extra virgin olive oil (I use a combination)
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 cup dry quinoa
2 cups hot low sodium vegetable or chicken stock
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
2 tablespoons parmesan cheese, grated
1 teaspoon lemon zest
1/8 teaspoon pepper
salt to taste

Directions:
1. Melt butter in 12-inch skillet over medium heat. Cook asparagus, onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Remove asparagus and set aside. Stir in quinoa. Cook and stir 1 minute.
2. Pour hot stock over quinoa and. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding stock 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in asparagus and remaining ingredients.
3. *For softer grains increase broth and cooking time.
4. Serve hot or at room temperature.

An Original Recipe by Angela Trentadue
Broccoli stems are one of my favorite new things. I suspect a lot of people, like myself, discard most of the stem in preference for the tender little flowerets. The truth is, broccoli stems are gloriously sweet and crunchy, and are great raw or cooked. I love using them here with their other Brassica family members – cabbage, kale, kohlrabi – or “cole” crops. If, by chance, you have some leftover bacon laying around from, say, a BLT sandwich made from market tomatoes, chop that up and throw it in at the end.

Into a large bowl, place:
1/2 small head green cabbage, core removed and shredded
1/2 bunch lacinato or red russian kale, ribs removed and cut into
1/4″ ribbons
1 medium yellow or red onion, cut into quarters and thinly sliced
2 small kohlrabi, peeled and grated
2-3 broccoli stem, bottom 1″ cut off, peeled and grated

In a small bowl, whisk together:
2 tbs stone ground mustard
4 tbs apple cider vinegar
8 tbs olive oil
generous pinch salt

Pour dressing over the mixed vegetables and stir to coat well. For best flavor, allow the salad to sit 15-30 minutes. Stir again and taste. Adjust seasoning to your preference and serve.