For the Soup
2 tablespoon olive oil
1 large onion or leek diced
1 medium carrot diced
2 ribs celery, diced
2 cups turnip or dandelion greens, trimmed and rinsed
2 cups arugula leaves trimmed and rinsed
1/2 pounds spinach leaves and stems rinsed (or beet greens)
2 cups chervil leaves or young plants
About 7 cups of water
1 tablespoons sea salt
For the Toast
6 slices Tuscan or country bread, cut in half crosswise
1 large clove garlic, minced
3 tablespoon olive oil
Place oil, onion, carrot and celery in a large heavy soup pot over medium heat and sauté just until the onion turns golden, about 10 minutes. Add the turnip greens and arugula; stir and cook until they soften and wilted about 3 minutes. Stir in spinach cover and cook stirring occasionally, until the spinach has wilted and turns bright green, about 6 minutes. Add the chervil, stir, and then add enough of the water to cover the vegetables. Stir in the salt, cover and cook until the vegetables are tender, about 25 minutes. Continue cooking partially covered until the vegetables are completely tender, about 20 minutes more. Adjust the seasoning.
Toast the bread and gently rub it with the garlic. Place each slice in a warmed shallow soup bowl and drizzle each with 1½ teaspoons oil. Ladle the soup over the toast and serve immediately.

Leek Tart
The Crust
1 cup milk
2 eggs
2 tablespoons butter
½ teaspoons sugar
½ teaspoons salt
1 package dry yeast
4 cups flour
The Custard Topping
6 leeks or as many as you have on hand
½ pound bacon
1 cup cream or milk (use more eggs with milk)
1 teaspoon caraway seeds
Salt and Pepper
3 eggs
1 egg yolk
Making the crust (You also could use a pastry crust)
Warm the milk to lukewarm, submerge the eggs in hot water for about 10 minutes to warm and soften the butter to room temperature before putting them in to the dough mixture. Pour the milk in a large bowl and dissolve the sugar and salt, sprinkle the yeast on top of the milk and wait 2-3 minutes. Add the eggs, cut the butter into small pieces with one cup flour and beat with a wooden spoon or an electric beater. Add the second cup of flour and continue to stir. The mixture will be stiff, mix with your hands and gradually add more flour and work it until the dough is no longer sticky and it pulls away from the sides of the bowl. Knead the dough until it is smooth about 15 minutes. Let the dough rise in a covered bowl where it is warm until it doubles in size. Punch down when ready and roll out to ½”x 12x18 greased baking dish, let rise about 20 minutes.
Custard Topping:

Clean leeks by cutting in half and washing the interior especially near the top where dirt can get stuck. Cut bacon into small pieces and fry until crisp and then drain reserving a little fat for sautéing leeks. Sauté leeks for 5 minutes until soft, add bacon back, stir in the cream, caraway seeds and season with salt and pepper for about 5 more minutes. Cool before adding stirring in the eggs. Brush the crust with beaten egg yolk then spread the topping on the crust and bake at 350 degrees until the custard is set and the crust is golden brown, 25-30 minutes.

Chard & Leek Soup with Cilantro
Light bodied but roundly flavored, this is a good soup to begin a large meal. It is quickly made and needs to stock.
2 tablespoons butter
1 onion or 2 medium leeks white parts only, chopped
3 red potatoes peeled and thinly slice
1 bunch chard, kale or turnip greens, stems removed about 10 cups
1 bunch cilantro chopped
1 teaspoon paprika
Salt and pepper
1/3 cup cream fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion, potatoes and paprika, cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 11/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 61/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered for 12 to 15 minutes, Puree the soup, then return it to the pot. Taste for salt and season with pepper. Mix the cream fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons to each bowl. From Vegetable Cooking for Everyone by Deborah Madison

Winter Vegetable Pasta with Cheese
12 ounces angel hair or linguine pasta
3 tablespoon olive oil
1 onion or leek cut into small wedges
2-3 garlic cloves minced
2 tablespoons balsamic vinegar
½ cup chicken or vegetable broth
4 cups cooked winter vegetables such as parsnips, rutabagas, winter squash, beets, broccoli, cauliflower, cabbage, and kale cut into bite size pieces
2 tablespoons chopped oregano
3 tablespoons chopped Italian parsley
Salt and pepper
6 ounces cheese; feta, goat cheddar or Jack crumbled
¼ cup grated Romano, Parmesan or Asiago Cheese
Cook the pasta according to package directions. Drain and place in a large bowl. Meanwhile, heat the oil in a large skillet over medium heat, add the onion and cook for 4 minutes or until almost soft. Add the garlic, vinegar and broth. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, parsley, and season with salt and pepper. Simmer for 3 minutes or until heated through. Pour over the pasta, top with the cheese, and toss to coat well. From Your Organic Kitchen