Henry Naas's Potato, Yam and Vegetable Stir Fry

Ingredients:

6 potatoes
2 yams
1 cup broccoli
1 cup green and red peppers
1 cup mushrooms
1 cup cucumbers
1 cup carrots

Chop potatoes and yams, cook them in frying pan with oil until cooked thoroughly. I added rosemary, garlic and salt for flavor. Chop all the vegetables and cook them in frying pan with some soy sauce or oil, add spices for extra taste. Mix everything together and enjoy.

Julia Dean's collards and beet greens!

Chop collards and beet leaves. Saute beet leaves in coconut oil salt, stirring frequently for 20 minutes. Steam collards in a steamer for 10 min. Drench in balsamic, mix with the sauteed beet leaves in a dish and serve.