Two More Recipes

Easy Guacamole

3-4 avocados, peeled and cored
1 Large tomato, chopped
1/4 - 1/2 red onion, chopped (can be replaced with scallions and/or
chives)
Handful of fresh, chopped cilantro (can be replaced with parsley)
1 Lime

Dice and smush until mixed. Squeeze either half or whole lime (to
your taste)
and mix in. Salt and pepper to taste. Serve immediately with
tortillas, chips,
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Hi, Peter. this is my favorite recipe for greens - it works with any kind, and uses up a lot of greens. Most importantly, it is a favorite of even people who say they don't like greens. If you'd like, feel free to share it with the group!

Namaste,
Maggie

Gratin of Greens

Source: Yoga Journal

Qty Measure Ingredient
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1 large yellow onion
4-2/3 Tablespoons Butter
2 Pounds savoy cabbage, one head or any greens you have (when using spinach, use a more)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Flour
1 Cup milk or soy milk
2 Tablespoons each freshly grated parmesan and gruyere cheeses
3 Tablespoons breadcrumbs

Instructions:
1. Cut the onion in half lengthwise, then slice it into thin slices
2. In a large, heavy-bottomed skillet with a tight-fitting cover, melt 4 tablespoons of the butter over medium-high heat. When it foams, add the onions, reduce the heat to low, and cover the pan, letting the onions sweat, stirring them occasionally, until they are nearly dissolving. (maybe 20 minutes?)
3. Cut the cabbage into very thin slices, and add them to the onions. Cover and cook until the cabbage has wilted, 10-15 minutes. Remove the cover and continue to cook, stirring until the cabbage is soft and translucent, another 10-15 minutes.
4. Preheat oven to 400 degrees F. Butter baking dish with 1 t. butter.
5. Sprinkle the salt, pepper and flour over the greens, stir. Increase the heat to high, stirring, then add the milk, a little at a time, continuing to stir, creating a sauce for the vegetables.
6. When it has thickened (5 mintes), spread the mixture evenly into the prepared baking dish. Mix the cheeses and breadcrumbs together and scatter over the surface. Dot with the remaining butter, and bake until the top is crusty and golden and the edges bubbling, about 20 minutes. Serve immediately.