Boil 1 cup of sorghum grain in 2 cups of water for 25 minutes, or until tender. Other grains can be substituted, such as quinoa, rice, couscous, or barley.  

 

Dice 2 beefsteak tomatoes and 3 cocktail tomatoes. Finely chop 2 tbsp of mint, and dice 1 small white onion. Combine tomatoes, mint, and onion in a bowl with 1/4 cup olive oil, the juice of 1/2 lemon (about 2 tbsp), 1/2 tsp of salt, and ground pepper to taste. Allow 20 minutes for flavors to marinate, then serve. 

Cook 1 cup of presoaked white beans (such as northern beans) for 40-60 minutes, or until tender.

 

In a large saucepan heat 2 tbsp of olive oil over medium high heat and add 1 large diced white onion, 1/2 bunch leeks. Cook for 5-10 minutes, or until onion is translucent. Add 2 cloves of crushed and diced garlic and continue to cook for several minutes. Add 1/2 bunch of celery greens, finely chopped (about 1/2 cup), 2 diced sweet peppers, and 1 diced jalapeno pepper. Saute celery and peppers with onions and garlic until tender. Chop collard greens into thin ribbons, and finely chop collard green stems (optional). Add greens and stems to the sauteed vegetables. Add cooked beans, 3 cups of water and 1 cup of diced ham. Add 2 bay leaves, 1 tbsp of salt, and 1/2 tsp of pepper. Bring soup to a boil, then reduce heat and cook for 5-10 minutes. 

 

 

Pie Filling:  Heat 2 tablespoons of cooking oil over medium heat.  Add 1 clove of minced garlic, 1/2 finally minced onion, and 1/2 cup chopped mushrooms. Cook  for two minutes or until onions are translucent.  Add One whole bunch chopped carrots,  One potato diced, 1/2 bunch of celery,  and one diced bell pepper. Cook for one minute.  Add 2 cups chicken broth and simmer until vegetables are soft.  Add 1 cup shredded cooked chicken, 2/3 cup milk, and 1/3 cup flour stir and simmer until thickened. 

 

 roll out pie crust and fill with filling. cover with top and vent.  Brush with egg wash and bake in the oven at 425° for 30 to 45 minutes