2 heads broccoli
1/2 c. chopped pecans
6-8 strips of bacon
1 c. frozen peas
1/2 c. currants soaked in brandy (or dried cranberries)

Sauce:
1/4 c. mayonnaise
3/4 c. plain yogurt
2 T. honey
1 T. vinegar
1 T. lemon juice

Steam broccoli, fry bacon, defrost peas.
Combine and refrigerate.

6 lbs frozen greens, collards & mustard
2/3 c. cider vinegar
2 T. salt
1 T. sugar
1 T siracha
1 T mustard
1/4 t. baking soda
1 t. worchesterschire
1/4 c. nutritional yeast

Cook until soft:
1 T. oil
1 med. onion, diced
1 small red cabbage, chopped
1 sour apple, diced

Add:
2 c. wine
veggie boulion
1/4 c. red wine vinegar
1 T. sugar
1 t. salt
pinch celery seed
pinch caraway seed

Simmer until soft.

1 head green cabbage
2 large carrots, grated
3 scallions, chopped
1/2 bunch parsley
1 c. chopped walnuts
1 /2 cup mayo
1/2 c. plain yogurt
1/4 c. cider vinegar (or a little less)
1 T. sugar
2 t. salt
1/2 t. pepper

Combine sauce thoroughly before pouring over veggies.