In Season

1. In a large steamer, place  leek. Steam until translucent, mixing occasionally; then add one head of chopped kale. Steam just long enough so that kale is tender, but not soggy.

2. Remove, and toss in bowl with extra-virgin olive oil, toasted sesame seeds, a few splashes of tamari or soy sauce, and ume plum vinegar or lemon juice. Salt to taste.

1. In a large pot of boiling water, blanch kale leaves until just tender, about 1 minute. Drain, and rinse under cold water to cool.

2. Transfer kale to a clean kitchen towel, and press dry. Fluff up the leaves, coarsely chop, and transfer to a large bowl.

3. In another bowl, combine olive oil with 1lemon juice,  crushed red pepper, and season with salt and pepper to taste. Add grape tomatoes, kalamata olives, and crumbled feta to the kale.

4. Add the dressing, and toss to coat. Great by itself, or chop finely and use as a stuffing for roasted red bell peppers.

Add grated orange peel, dried cranberries, and chopped walnuts to cooked quinoa; add inely minced red onion and cubed segments of one orange

In a small bowl, combine orange peel, fresh-squeezed orange juice, and agave nectar with organic yogurt. Drizzle over a fruit salad of blood orange segments and defrosted blackberries; garnish with fresh mint.