So at our house these days we are all about being more healthy, wealthy, and wise! We are becoming more "absorbed" in the fruits and veggies we are handling on a daily basis, I find myself watching more cooking shows that feature new a unique ways to eat more vegetables and fruits it is just I find myself feeling better with more energy when my diet consists of more green leafy veggies and fresh vibrant fruits!

Our children, Gabriel 9, and Sophia 6, are even taking more interest in what they are eating...after all we are what we eat, right? Why not start in their childhood, instilling in them good eating habits? Even though we think we are doing everything right, our Gabriel has been very sick over the past week and if we thought we could change his diet to help his stomach pain I certainly would in a heartbeat...but I feel like we are already doing the right thing...


On the Cooking Channel the "Veg Edge" journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Did anyone else see this show?? My family totally LOVED it!

Sauteed Cabbage with Bacon (serve over boiled potatoes)

1 head of green cabbage, sliced
1 lb bacon, chopped
1 medium onion, sliced
salt and pepper to taste

Directions:
Heat skillet over medium high heat and add bacon to pan, cook until almost crispy (8-10 minutes), remove from pan and add onion, cook until starting to soften, add cabbage and cook until warmed thru BUT cabbage is NOT soggy! Put bacon back in pan with cabbage and onions...serve over boiled potatoes...YUM!

We tried this recipe the last time we had cabbage in our bags and it was a HIT!


Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (courtesy of foodtv.com)
1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

DirectionsHeat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

I thought this recipe sounded perfect because of the fact we are introducing our new line of breads this week! There is a par baked french bread loaf you can order and heat briefly in the oven and it would be delicious in this soul warming soup...ENJOY!