Thoroughly wash all the vegetables. Remove the amaranth stems, and chop the leaves. Cube the eggplant and squash. Cut the okra in half.

Place the amaranth, eggplant, squash, and okra in a deep pot. Cover the pot and steam the vegetables.

Chop the onion. Mince the garlic and ginger. Add the onion, garlic, ginger, salt and pepper to the pot. Mix everything together and cover once again to let everything steam.

Two to three minutes before everything is completely soft, add the tbsp of olive oil. Mix everything and cover the pot.

Once everything is soft, it’s ready! Enjoy!

Thoroughly wash greens and remove stems. Place 1/2 cup of apple cider vinegar, salt, sugar, and shaved shallots into a small sauce pot. Bring to a boil. Boil until salt and sugar have dissolved. Place stems of dandelions (or roselle) into a jar, and pour the pickling vinegar mixture over the steps. Cover the jar and place in the refrigerator for 48 hours.

Shave garlic chives and set scrap pieces aside. Thoroughly wash carrots and tops. Remove tops and rough chop. Place chopped carrot stems, scrap pieces of garlic chives, toasted pine nuts, grated parmesan cheese, and 1/2 cup EVOO into a robo coupe (blender/chopper) and puree until all is finely chopped and there is a smooth paste/mixture. This is your pesto.

Place honey, 2 tbsp of apple cider vinegar, 1/2 cup of EVOO, lemon juice, and zest into a blender and emulsify. Season with salt to taste.

Wash carrots, and using a peeler, shave ribbons from the carrots. Thoroughly was sun-chockes (or cucumbers) and julienne. Pull dandelion (or roselle) out of the pickling jar and small dice.

Place a handful of wash greens, a sprinkle of carrot ribbons and sun-chokes (0r cucumbers), 1 tbsp of pesto, and 2 tbsp of vinaigrette into a mixing bowl and toss until all is coated with the vinaigrette. Place into a serving plate, sprinkle pickled stems, and enjoy.

Sizzle a few slivers of garlic in olive oil, follow with a healthy pinch of salt, and then add the greens. Cover for a minute to let the greens wilt down, then keep tossing until the leaves and stems are tender and no longer taste raw.

A second, pan-Asian treatment is to use peanut or corn oil, into which you toss finely sliced or shredded ginger, either alone or with a few slivers of garlic; a dry red chili or two; and then the salt and greens, proceeding as before.

Put the chickpeas in a large bowl and cover with water by 4 inches. Soak overnight at room temperature.

The following day, drain the beans. In the bowl of a food processor, combine the beans, cilantro, parsley, dill, amaranth leaves, onion, chiles, garlic, baking powder, cumin, and coriander. Grind together, stopping to scrape down the sides of the bowl as needed to ensure a fine grind, but not a puree.

Scrape into a large bowl, season with 2 teaspoons salt, and stir in the sesame seeds.

Preheat the oven to 200F. Set a wire rack on a sheet pan. Gently heat the oil in a heavy pot to 350F.

Shape the chickpea mixture into walnut-size balls. Working in batches, fry the balls in the hot oil, turning once, for about 3 minutes per side, until crispy on the outside and tender and warm on the inside. Be sure not to crowd the balls in the pot or they will not cook evenly. Transfer the cooked falafel to the prepared rack and keep warm in the oven. Fry the remaining balls the same way and sprinkle the falafel with salt before serving.

NOTES: Serve on lettuce or in a pita. *Do not use canned chickpeas; they will throw off the texture.