3 T olive oil

1 onion, minced

1 clove garlic, minced

6 potatoes, peeled and thinly sliced

2 qt cold water

6 oz linguica sausage thinly sliced

2 ½ t salt

Pepper

1 lb kale, rinsed and julienned

In a large saucepan over medium heat, cook onion and garlic in olive oil for 3 minutes. Stir in potatoes and cook for 3 more minutes stirring constantly. Pour in water and bring to a boil. Then lower to a simmer and cook for about 20 minutes until potatoes are soft.

Meanwhile in a large skillet, cook sausage over medium-low heat about 10 minutes and drain fat.

Mash potato mixture, stir in sausage, salt, and pepper. Then return to medium heat and simmer 5 minutes. Just before serving stir in kale, simmering 5 more minutes until kale is tender and bright green.

Serves 6

Salad Greens with John's Oil and Vinegar Dressing

1c red wine vinegar

1c olive oil

1 T horseradish mustard

5 T tahini

1 T honey

Mix ingredients, plus a dash of salt and pepper and toss over salad greens (lettuce, arugula, turnip tops)

From Vegetables A to Z a MACSAC publication

Autumnal Roast -an easy dinner using whatever is in the fridge

Preheat oven to 375. Halve a winter squash and remove seeds. Rub with olive oil, then fill the cavity with goodies: ideas include chopped kale, sliced beets, turnip chunks, carrots, garlic, onion, peppers,...

Cover and bake for 45-55 minutes or until squash is tender.

Red Flannel Hash - a Metscher family favorite breakfast traditionally eaten with leftovers of a St. Patty's Day Corned Beef dinner, but any leftover roast will work nicely.

Peel and dice beets, then parboil until tender, about 7-10 minutes. Next put leftover roasted or boiled potatoes, carrots, cabbage, and whatever other vegetables you have cut into bite size pieces into a large skillet. Add beets and meat, salt and pepper, and heat over medium heat until warm. If desired, crack eggs right on top of the hash.