I had a great time at the Winter Greens cooking class I held last night. Lots of good conversation!

We covered: greens, root veg, brussels, cabbage, cauliflower… and some winter fruit. So many yummy things you can do with winter vegetables- it can be surprising.

A tasty appetizer: Swiss Chard Tzatziki

1 c chard- drop the leaves into a saucepan of boiling water- cook for a couple minutes and then drop into a bowl of cold water. Drain
1 garlic clove- crushed (just straight into the blender)
1/4 tsp salt
1 c whole yogurt- could use Greek yogurt or part sour cream for a thicker consistency- but use what you have on hand
1 T fresh lemon juice
1/8 tsp cayenne pepper

Blend all but the leaves in a blender- Then, add the leaves and PULSE a few times to break up the leaves- want to leave texture- could also chop the leaves and stir in.

Serve with: pita wedges, crackers of some sort, bread, raw veggies, roasted beet chips or roasted potato “chips”. Could also use to top fish fillets or salmon cakes.

A tasty treat: Honey Shortbread and Fruit with Dips

Honey Shortbread

In a mixer or by hand mix the 1st 3 ingredients until creamy, then add the dry:

1 cup soft butter
1/3 c raw honey
1 tsp vanilla
3/4 c chopped pecans (I put them in a baggie and hit them with a meat tenderizer)
2 1/2 c whole wheat flour
may need a few spashes of water if too crumbly.

Press into an ungreased cast iron skillet- 9″ or so. Score with a knife into wedges or however you want it cut- then prick the score marks with a fork.

Bake in a preheated oven- 300 degrees for 35-40 minutes. Cool in pan for 10 minutes. Remove. Cut into wedges while warm.

Serve with a couple different sauces and some fruit:

Orange Chocolate Ganache (can also be used as frosting)

1 c cocoa powder
3/4 c extra virgin coconut oil
1/2 c raw honey
dash of sea salt
1 tsp vanilla
1-2 oranges- zest from

Gently melt coconut oil in saucepan- just melted. In a food processor combine all of the ingredients. Pulse until well combined. Scrape into a mason jar or other container- an old jar… Place in fridge until a good consistency or freezer if you need to speed it up.
*Also tasty on ice cream as a garnish to any dessert in need of a chocolate friend…

Tangy Lemon Curd

3 lg eggs
1/4-1/3 c raw honey
grated zest of 1 lemon
1/2 c lemon juice (2-3 lemons)
6 T virgin coconut butter (you could use butter too)

In a med saucepan, whisk together the first 3 ingredients until light color. Add the coconut oil, breaking into small clumps as you drop it in the pot (rub the residue into your hands for a nice moisturizer). Then, add the lemon juice. Cook- whisking until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles. Remove from heat and scrape through a fine sieve over a bowl or Mason jar. Refrigerate for several hours to thicken. Will keep about 1 week in the fridge.

Other uses: with fruit, on top of a cake with or without berries, folded into whipped cream as frosting for a cake, on top of waffles with berries, on top of a cheesecake, added to cake batter to make it lemony…