4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil

Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.



1 1/2 lbs. (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 TB. olive oil
1 cup grated Asiago cheese
1 cup Soy Vay Veri Veri Teriyaki
2 cups rice, cooked

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skillet and sauté vegetables, approximately 5-7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.



1 3/4 lb. medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1/2 stick (1/4 cup) unsalted butter
3 TB. Dick’s Horseradish (not drained)
2 1/2 TB. Ohio Maple Syrup
2 1/2 TB. cider vinegar
1/2 teas. salt
1/4 teas. black pepper

Put oven rack in middle position and preheat oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl. Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.



1/2 onion, sliced 1/4 inch thick
2 1/2 TB extra virgin olive oil, divided
1/4 teas. Spanish smoked paprika
2 Lbs. Swiss Chard, center ribs set aside and leaves chopped
1/2 cup golden raisins
1/2 cup water
14 coarsely chopped almonds with skins
4 oz. MacKenzie Creamery Garlic & Chive Chévre

Cook onion with 1/4 teas. salt in 2 Tb oil in a large heavy pot, over medium heat, stirring until softened. Sprinkle with paprika and cook, stirring 1 minute. Add chard in batches, stirring until wilted. Then add raisins and water. Cook, covered, stirring until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 TB. oil in a skilled over medium-low heat, stirring until golden, about 3 to 5 minutes. Sprinkle almonds and cheese over chard.

* You can use the remaining stems for a gratin, layered with bread crumbs, cheese, garlic and love.


4 Gerber Chicken Breasts, cut into pieces
1 bunch Rat Tail Radish Pods
2 cups snow peas
1 cup shredded carrots
1 can baby corn
1 can water chestnuts, sliced
1 each of red, green and yellow pepper
1 bunch Hakurei Turnips
shredded red cabbage for garnish
1 TB. vegetable oil
1 cup Soy Vay Veri Veri Teriyaki

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skilled and sauté vegetables, approximately 5 - 7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.

2 heads napa cabbage, shredded
1/2 head red cabbage, shredded
1 red pepper, julienned
1 bunch scallions
1/2 cup peanuts
1/2 cup shredded carrots
Little Rosie's Spicy Filipino Dressing

Toss together the ingredients. Add dressing to coat.

10 roma tomatoes, cut in half lengthwise
1/2 yellow onion, julienned
15 cloves garlic, whole
3 TB. chopped oregano
3 TB. chopped thyme
1 teas. salt
1 teas. pepper
2 cups olive oil
Rossi Pasta Capelli D’Angelo (Angel Hair)

Mix herbs, garlic, onion, salt and pepper in a bowl. Toss over the roma tomatoes and bake for 1 hour at 350 degrees. Toss mixture over pasta.