Type what you have

Ingredients

• ✓ carrot green
• gnocchi
• olive oil
• pine nut
• butternut squash
• pumpkin seed
• marjoram
• thyme
• basil
• black pepper
• rosemary
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3. 3 Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4. 4 Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

By stronglive1

Ingredients

• ✓ carrot green
• pine nut
• collard green
• brussels sprout
• salt
• rosemary
• savory
• celery salt
• thyme
• marjoram
• dill weed
• barley
• scallion
• garlic
• carrot
• cannellini bean
• water

Instructions

1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1