Soul Bowl and Cuban Black Bean Soup

Barley and Sweet Corn w. Sweet Potato, Black Eyed Peas and "BBQ" Pork, Sautéed Kale

• Remove, best as you can, the sweet potato from atop the barley. Reserve. Sauté the barley and corn in butter or oil to heat through. Add a lidded splash of water to speed the process. Add the sweet potato, a little more butter if desired, toss and cook as above until the sweet potato is hot too. Transfer to serving bowls. Alternately, proceed as above but heat the sweet potato separately either in an oven/ toaster oven for about 10 minutes at 350, or in a sauté pan with a little butter or oil. Serve beside the barley in bowls.

• Omnivore: Bring the black eyed peas and pork to a gentle simmer in their sauce. A sauce pan or sauté pan is fine. Simmer 2-3 minutes, serve atop the barley.

• Vegetarian: Sauté the peas in a little butter with a splash of water until hot through. Handle with care as they are a delicate bean. Serve beside the barley.

• Heat a sauté pan with a little oil or butter. When heated, add the kale ribbons. Stir, add salt and wilt. Sauté for 1-2 minutes until bright green and fully wilted. Add a little more butter to dress. Add to the bowls and enjoy!

  
  

Cuban Black Bean Soup, Yeasted Cornbread, Kohlrabi Quick Pickle

• Heat the soup to a simmer. Simmer 2-3 minutes. Serve.

• Warm the cornbread in the over and then serve with soft butter ( honey is nice too). OR cut into thick slices and toast in a pan in 'too much' butter. About 1 minute per side - it does toast fast.

• Drain the slaw/pickle of excess dressing and serve chilled.