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Ingredients
1 bunch collard greens, stems cut out and discarded
¼ cup olive oil
½ teaspoon of salt
¼ teaspoon pepper
1 teaspoon sugar
1 teaspoon minced garlic (optional)

Directions:
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.
(Will Allen, Growing Power; from the MACSAC “From Asparagus to Zuchinni Cookbook”)

By Sara Gomach
Recipe by: The Bon Appétit Test Kitchen on epicurious.com Here is soup recipe that is sure to warm up those fall chills! It’s so easy to make and features loads of fresh market veggies! Serve with your favorite salad and some crusty bread and say goodbye to cold weather blues!
Servings: 4
Total time: 40 mins

Ingredients:
2 T EVOO, divided
2 C diced fresh fennel (1 lg bulb), fronds chopped and reserved
1 C trimmed, diced zucchini (I like to leave the skin on for added nutrients)
1 C chopped onion
¼ tsp fennel seeds
2 C low-sodium chicken broth (veggie broth if you prefer to keep it vegetarian)
¾ C grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes.
Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
* For more depth of flavor try adding a little lemon zest to the mix or instead of a the tomato saute, try roasting the tomatoes!