Lentil Soup

4 leeks - white and light green parts only
1 bunch kale
1 Tbsp olive oil
1 can (28 oz) tomatoes , drained
6 cups water
2 sweet potatoes - peeled and diced
1/2 cup brown lentils
1 Tbsp fresh thyme leaves
2 tsp salt
1/4 tsp black pepper
12 fresh basil leaves (optional)
1/4 cup grated parmesan cheese

Slice each leek in half lengthwise, then slice into half moons about 1/4 inch thick. You should have about 2 cups. Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
Remove stems from kale. Stack leaves on top of one another and slice into strips. You'll need about 3 cups.

In a saucepan over medium heat, heat oil. Add leeks and cook for 3 minutes.Add tomatoes and cook for 5 minutes. Add water and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, basil, salt and pepper.Simmer until lentils are tender- about 30 minutes. Spoon inti individual bowls. Sprinkle with parmesan.

To freeze: Omit parmesan. Let soup cool. Ladle into large resealable bags, filling each one halfway. Store up to 3 months.
Serves 6

Tacos

6 soft flour multigrain or corn tortillas
Hard shell tacos (optional)

Meat Mixture: make the night before so it's ready for lunch
1 pound of ground beef (can use ground chicken or turkey)
2 tsp chili powder
2 tsp onion flakes
1 tsp cumin powder
1/4 tsp turmeric
1/2 cup ketchup
1/2 cup water

Toppings:
leaf lettuce
green onions
cilantro (optional)
roma tomatoes
cheddar cheese, shredded, light or fat free
sour cream, light or fat free
chunky salsa

Brown ground beef in a frying pan. Add spices, ketchup and water to browned meat. Simmer on medium-low for 10 minutes.

Wash all vegetables. Cut them up small and set out in serving bowls.
Have the children spoon meat mixture onto tortilla, sprinkle with cheese and add their favourite toppings. Roll up the tortilla.

Pfeffernusse: "pepper nuts"

Dunk these hard cookies in tea or hot chocolate for a traditional German Christmas treat!

Ingredients:
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon black pepper
8 tablespoons butter (room temperature)
1/2 cup firmly packed brown sugar
1/4 cup honey
1 large egg yolk
1 teaspoon finely chopped orange zest
1/2 cup icing sugar

Directions:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a medium bowl whisk together flour, baking powder, cinnamon, nutmeg, ginger, and pepper.
In a large bowl combine butter and brown sugar. Beat on medium speed until well blended.
Add honey, egg yolk, and zest. Mix until blended.
Place balls of dough on cookie sheet. Press gently to flatten slightly.
Bake until edges are light brown - about 14 minutes.
Remove from oven and place on cooling rack.
Source: Around the World Cookbook by Abigail Johnson Dodge