Serves 4
8 large collard green leaves
1 lb ground turkey meat
2 leeks, whites thinly sliced and washed
2 cups sliced shiitake mushrooms
1 cup brown rice, cooked according to package
½ tsp sea salt
¼ tsp ground black pepper
2 tbsp extra virgin olive oil
1 cup crushed tomatoes
Preheat oven to 375˚. Bring a large pot of water to a boil and add in a generous pinch of salt. To prepare the collard greens, trim off the stems and trim out about 2” of the tough ribs in the middle. Blanch the leaves in the boiling water for 3-5 minutes until they are bright green and wilted. Gently remove and set aside. In a sauté pan, heat the olive oil over medium-high and sauté the leeks and mushrooms for 3-5 minutes until tender. Transfer to a mixing bowl. Add in ground meat, brown rice, salt and pepper. Mix well. Layer two leaves together, bottoms overlapping. Place a spoonful of the filling in the middle and roll the filling up, tucking in the sides as you go. Place stuffed collards in a greased baking dish and cover with the tomato sauce. Bake for 30-35 minutes, until
Chanterelle, Squash Blossom & Goat Cheese Pizza - Makes 1 pizza
10-15 Squash blossoms
2 cups Chanterelles, roughly chopped
½ cup red onion, thinly sliced
1 garlic clove, minced
8 oz crumbled unpasteurized goat cheese
½ cup basil, chopped
2 tbsp olive oil
1 package pizza dough
Sea salt and pepper
Preheat the grill to medium heat. In a skillet, heat the olive oil then sauté the onion over medium heat until translucent, about 3 minutes. Add in the garlic and chanterelles and sauté another 3-5 minutes. Gently add in the squash blossoms and sauté 2 minutes until the blossoms are just wilted. Spread out the pizza dough. Drizzle lightly with olive oil, then place on grill. Cook the first side for 3-5 minutes, until you have nice grill marks on the bottom. Remove from grill. Flip the crust over so the grilled side is up and top with the chanterelle and squash blossom sauté, then sprinkle with the crumbled goat cheese and chopped basil. Return the pizza to the grill and allow it to cook another 2-3 minutes, until the cheese is warm and the bottom crust has 
Italian Stuffed Portobellos
Serves 4
4 Portobello mushrooms, stems and gills removed
1 garlic clove
¼ cup chopped onion
½ cup diced eggplant
3 oz artichoke, chopped
½ cup white beans
¼ cup chopped basil
½ cup grated unpasteurized parmesan cheese
Sea salt and pepper
Preheat oven to 350˚. In a sauté pan, sauté the eggplant and onion in 1 tbsp olive oil for 3-5 minutes, until tender. Transfer to a mixing bowl and add in garlic, artichoke, beans, basil, and ¼ cup of parmesan. Mix well and season with salt and pepper to taste. Place mushroom caps on baking sheet, drizzle with olive oil. Fill caps with eggplant and cheese mixture. Sprinkle with remaining ¼ cup parmesan cheese. Bake in oven for 15-20 minutes, until mushrooms are tender.
Recipes provided by Jennifer Spaide
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