Chicory Leaf Salad from http://herbgardens.about.com/od/herbrecipes/r/ChicorySalad.html

This is a great combination of bitter, sweet, tangy and creamy. The ingredients complement each other, and it is wonderful way to try fresh, wild greens

3 Cups of young chicory leaves, 1 - 2 inches in length

1/4 cup thinly sliced red onion

1 medium orange, peeled and sectioned, cut each section in half

1/3 cup Goat cheese, crumbled

Balsamic vinegar

Olive oil

Wash chicory leaves and let drain

Combine chicory with onion, oranges, goat cheese

Toss well

Add vinegar and oil to taste.

Healthy Mac and Cheese with Butternut Squash From:www.thedailymeal.com/healthy-mac-and-cheese-butternut-squash

Non-stick cooking spray

1 pound elbow macaroni

2 10-ounce packages of pureed butternut squash, defrosted

2 cups low-fat milk

2 cups grated extra-sharp Cheddar cheese

1/2 cup part-skim ricotta cheese

1 teaspoon salt

1 teaspoon dried mustard powder

1/8 teaspoon cayenne pepper

1/2 cup bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons olive oil

Preheat the oven to 375 degrees. Coat a 9 by 13-inch baking pan with non-stick cooking spray.

Bring a large pot of salted water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the squash and milk into a large saucepan and cook over a medium heat until simmering. Remove the pan from heat and stir in the Cheddar, ricotta cheese, salt, mustard, and cayenne pepper. Pour the cheese mixture over the macaroni and stir to combine.

In a small bowl. Combine the Parmesan cheese, bread crumbs, and oil in a small bowl. Sprinkle the mixture over the top of the macaroni and cheese and bake in the preheated oven for about 20 minutes. Broil for about 3 minutes until the top is golden brown.

Apple & Kale Sauté from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=237177&origin=detail&servings=4&metric=false

"Sauteed kale with apples and onion is a quick and easy side dish that adds a nice green color to any dinner plate."

1 tablespoon olive oil

1 white onion, sliced

2 Apples, cored and cut into bite-size pieces

2 teaspoons apple cider vinegar

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

4 cups chopped kale leaves

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.