Quick and Delicious Sauteed Greens (pareve)

INGREDIENTS:

Mustard greens

Rainbow chard

Green leafy radiccio

Other green leafy vegetables of your choosing

2-3 cloves garlic

Ginger

Olive oil

Salt (to taste)

Most of us don't eat enough dark, green, leafy vegetables which are an excellent source of fiber and iron. Additionally, these greens provide our diets with "bitterness" that creates an important balance in our digestive processes from our generally "sweet-oriented" eating habits. This is a very simple way to make these vegetables tasty so that everyone at the dinnertable will enjoy them.

Heat a large pan or wok over a medium flame, and add a tablespoon of olive oil. The leaves will release water once heated so there is no need to overdo it with the olive oil, since you want the leaves lightly dressed in oil, not swimming. Smash the garlic, remove the skins and add to the oil, stirring occasionally so as to brown but not burn the garlic. Take a small piece of ginger, peel or cut the skins away, and slice thinly. I enjoy the zing that ginger adds to this dish, but if you are a fan you don't need to include it. Add the ginger to the garlic and stir.

I used a nice mix of mustard greens, radiccio, and rainbow chard for this recipe. Kale, collard greens, chinese cabbage, swiss chard, and beet greens are all wonderful options to include. Mix and match as you like! Be sure to wash your leaves well and shake to remove excess water. Laying leaves one on top of the other, cut horizontally across the leaves to make medium sized strips. Add immediately to the hot pan, sprinkle with salt, and stir. In just about 2 minutes your leaves are ready to eat. You will see them turn a dark green color and relase water. Be sure not to overcook as the stalks should still have some crunch to them.

Serve hot or at room temperature, and enjoy!

Lavender Water

WHAT YOU WILL NEED:

Glass jar (or jars) with lids that close securely

Lavender buds (enough to fill jar)

Vodka

Lavender has a wonderfully fresh and delicate smell that is calming and induces relaxation. This recipe for lavender water is easy to make and can be used as a counter spray to keep bugs and flies at bay, a room freshener, a fragrant addition to a hot bath, or in the laundry during the rinse cycle for great smelling sheets that will have you drifting off to sleep in no time.

Lavender is quite hardy and will survive in a big pot of soil with lots of sun and regular watering, should you not have a giant backyard to plant in. The plant is cheerful to look at and just brushing your hands over the leaves leaves them smelling great. If you don't have your own plant, check out your local farmer's market or organic food store.

Clip the lavender buds from your plant; use only the buds. I cut older buds whose flowers have dried up and fallen off rather than new buds since the bees really love my plants and I enjoy providing an ecosystem for wildlife. Fill your jar, mason jars work great, with the buds until full. Pour the vodka until the buds are covered, close the jar tightly and place in the sun. You can buy the cheapest vodka at the store since the alcohol will evaporate in the sun and you are not using it for drinking. Leave the jar in the sun for 18 days, turning the jar upside down and back to mix the contents daily.

After 18 days, strain the liquid, removing all lavender buds. Put the lavender water in a spray bottle for easy use, or clean jar, and enjoy the fresh scent of lavender whenever you want!