recipecorner Serves 4 Ingredients: 1 1/2 c. Water 1/4 medium papaya 2 bananas 2 oranges 1 handful gogi berries 1 c. Ice Instructions: Peel and chop fruit. In a blender, combine all ingredients except for ice and pulse for 30 seconds. Blend on high speed for 1 minute. Add ice and blend for an additional 30 seconds. Enjoy!!! Courtesy of: Brent’s Organic Gardens Organic Landscaping & Gardens brentsorganicgardens.com 305-496-5155
30 minutes or less. 2 Bunches of organic kale, chard, or collards 2 Tbs. olive oil 6 Cloves garlic, minced Ÿ Tsp. crushed red pepper flakes Cup vegetable stock 1 ½ Cups cooked or canned cannellini or other white beans, rinsed and drained Ÿ tsp. salt 12 oz. Penne pasta, uncooked 2 Tbs. Parmesan cheese, optional Salt and freshly ground pepper to taste Instructions: Bring 3 quarts of water to a boil in large saucepan. Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 8-12 cups. Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; sautÊ for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm. While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes. Drain; stir into greens and bean mixture. Top with Parmesan cheese (optional). Courtesy of: Endlessly Organic Organic Buying Club - 786-271-3447 www.endlesslyorganic.com
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