Remove leaves from stem and slice into thin ribbons. Rinse well and massage them to work out fibrous texture.
Zest half the orange and set zest aside. Cut one of the halves of the orange into segments.
Squeeze out the juice of the other orange and set aside.
Add olive oil to a large pan and bring to medium heat.
Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate.
Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
Place everything into a large bowl toss with pecans.
Sprinkle shredded Parmesan on top and extra zest if desired.
Toast pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!
Photo and recipe adapted from: http://girlandthekitchen.com/warm-tuscan-kale-salad-with-garlic-chips-oranges-and-pecans/
Preheat oven to 425F. Cut sweet potatoes on a diagonal into ¼-inch slices. Separate bok choy bulbs from leaves and quarter bulb.
On a baking sheet, sweet potatoes and bok choy bulbs with 2 tablespoons oil, ¾ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and roast until beginning to soften, about 15 minutes.
While vegetables roast, chop green onions. Add to a small bowl along with soy sauce, rice wine vinegar, sesame oil, sesame seeds, honey, as much crushed red pepper as desired, and 1 tablespoon water. Whisk to combine. Taste and add salt as needed.
After about 15 minutes of roasting, remove vegetables and add bok choy leaves. Toss to coat in oil from baking sheet, flip sweet potatoes, and return to oven. Roast together until sweet potatoes are tender, about 10 minutes more.
Serve roasted sweet potatoes and bok choy and spoon over sesame sauce.
Photo and recipe adapted from https://www.plated.com/recipes/sheet-pan-sweet-potatoes-with-bok-choy-and-sesame-scallion-sauce
Arrange the asparagus onto a baking sheet in a single layer.
Drizzle with olive oil, sprinkle with salt and pepper and toss well.
Roast the asparagus for 12-15 minutes or until crisp-tender. Let it cool down and then slice them. Set aside.
While the asparagus are in the oven, prepare dressing. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper, oregano, garlic and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
In a large salad bowl, add all the ingredients for the salad.
Add asparagus in the salad bowl.
Pour the dressing over the salad and toss well.
Top with feta cheese.
Photo and Recipe adapted from http://www.primaverakitchen.com/asparagus-greek-chopped-salad/
Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. (Or Steam in the Instant Pot for 5-7 minutes depending on size. More for larger beets.)
Drain, slip off the skins under cold running water, and cut away the root ends and stalks.
Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!). Alternately you can cut them into small cubes.
Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.