3/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup lemon juice
2 tbsp sugar
1 tsp granulated garlic
1 tsp salt
1 tbsp Dijon mustard
2 tsp curry powder

Add all ingredients to a large jar with a lid. Tighten lid and shake until all ingredients are blended together.

In a large salad bowl toss greens with enough dressing to coat the greens. Top greens with feta cheese, garbanzo beans, and grilled chicken. Cucumbers, sprouts, and tomatoes also go well with this salad. You can dress individual servings of salad in case all the salad doesn't get eaten. Dressing stores in the refrigerator for several months.

1 quart stock (chicken or vegetable)
1 small head cauliflower, cut into large florets
1 fennel bulb (optional), cut into large piece
1 quart skim milk
3 tbsp cornstarch
1-2 cups shredded cheddar cheese, low fat if desired
2 cups chopped kale
1 tbsp fresh chopped dill
1/2 tsp granulated garlic
salt and pepper to taste

In a large pot heat stock, cauliflower, and fennel, if using. Boil cauliflower in stock until tender. Remove cauliflower from stock and place in food processor fitted with blade attachment or blender and process until smooth. Return processed cauliflower to stock and combine. Stir cornstarch into cold milk and then add milk to the stock mixture. Add kale and bring soup to a boil stirring until soup thickens. After it has come to a simmer, turn the heat down and cover for 10-15 minutes to cook the kale. When kale is tender stir in the cheese and season with dill, garlic, salt and pepper.

Making pancakes out of vegetables is a fun way to get your children to eat vegetables. Pancakes can be made from all kinds of vegetables such as carrots, parsnips, sweet potatoes, corn, spinach and other greens, and squash. The basic recipe for using any of these vegetables in pancakes is 4 eggs, 2 cups of veggies (shredded works best for the harder ones, greens should be cooked and chopped) about a cup of flour or more to make the batter thick enough, seasonings such as herbs, salt, pepper, onions, or garlic powder, and lastly oil for frying the pancakes. The following recipe is a different variation of a vegetable pancake that uses corn as the main vegetable, but could be replaced by any of the aforementioned vegetables.

Corn and Cornmeal Pancakes

2 cups corn kernels ( if frozen, thaw a little) pulsed in food processor 10-12 times or chopped with a knife until coarsely chopped
4 large eggs
1/2 cup yogurt
1/2 cup silken tofu
1/4 cup minced onion or 1/2 cup scallions thinly sliced
1/4 tsp Tabasco sauce
1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
chopped parsley and/or diced red peppers can be added for color but are not necessary

Put corn in to a big bowl; add ingredients up to Tabasco sauce and mix. Add dry ingredients and stir until moistened. Pour small amount of oil on a hot pan and spoon scant 1/4 cup batter and brown on both sides.