Banana Beet Chocolate Sauce (Sam)

Ingredients:

1/2 Banana (additional bananas for breakfast dessert)
3/4 Can Sliced Beets
1/4 Cup Ovaltine (or sweetened chocolate)
Ginger (optional)
Ground Cloves (optional)
Allspice (optional)

Combine 1/2 banana, beets and Ovaltine (or sweetened chocolate) in blender. Blend until a smooth paste. Use hot as a dessert soup or cold like an ice cream.

Optional breakfast dessert: Alternately layer sliced bananas and beet chocolate sauce in bowl. Top with ginger, ground cloves and allspice and chocolate Coco Crispies.

Parmigiano Reggiano Lace Bowl

Blend parmesan cheese chunks in food processor. Spread about two tablespoons of the blended cheese on high quality wax paper. Microwave for 27 seconds. Quickly lay the melted cheese over the underside of a small bowl with the wax paper still attached. Press another bowl on the back of this and let sit until the cheese is hardened. Peel the wax paper away from the bowl when the cheese is hard.

Color Addition: use beet juice, dies etc. to enhance the appearance of the cheese bowl.

Browning: use a torch to brown the portions you want darker. Caution, this can cause a chard flavor and smell, so do it well in advance so the torched smell can dissipate.

Sweet Summer Stew: Mary

Base:

Shallots

Celery

Carrots (more than other ingredients)

Onions (more than other ingredients)

Parsnips

Yukon gold potatoes (optional)

Water

Boil till soft and thick (2-3 hours). Blend.

Soup: 

Rutabaga
Parsnip
Zucchini 

Green onions (3 whole)
Add desired herbs (tarragon, herb de providence, etc.)
Kale

Salt and pepper

Sauté rutabaga till soft. Add parsnip and sauté till soft. Do the same for the zucchini. Add 1/2 of the onions. Add the herbs and heat till aroma is existent. Add base, the rest of the onions and kale. Salt and pepper to taste. Add nutritional yeast or cheese when serving.