Simple Potato Leek Soup

• 2 pounds Potato (cut into cubs)
• 1 bunch Leeks (sliced)
• 1 tbsp Oil of choice (olive recommended)
• 1 bunch Mustard greens (chopped)
• 4 clove Garlic
• 1-2 Red onions (diced)
• 4 cups Broth of choice
• 2 tsp Sage
• 2 tsp Thyme
• Salt & pepper to taste

In a large pot, saute the onion, garlic and leeks until tender. Add salt, potatoes and broth. Bring to a boil and simmer 20-30 minutes or until potatoes are tender. Toss in in mustard greens and herbs. Cook until greens wilt, about five minutes.

Serve as is or blend for a creamy texture.

Butternut Squash Pasta

• 1 Butternut squash (peeled and cut into thin ribbons or spiralized)
• 1 bunch Broccoli Rabe
• 1 tbsp Oil of choice (Olive recommended)
• 3 clove Garlic (minced)
• 1/2 cup Vegetable broth
• Grated Parmesan (optional)

Heat oven to 400

Place squash ribbons on a baking pan and coat with olive oil.  Bake 8-10 minutes or until or until mostly soft. When done, devide the noodles into bowls and set aside.

While squash is cooking,  saute garlic for 2 minutes.  Add broccoli rabe and cook until wilted. Pour in broth and add spices as desired. Simmer about 5 minutes and pour over squash bowls.

Garnish with Parmesan and serve.