In a large pot, heat oil and brown meat.
Add onion, carrot, and celery and sauté 4-5 minutes.
Add garlic, oregano, and basil and sauté 2 more minutes.
Add stock, tomatoes, and cannellini beans.
Bring to a boil, cover, and simmer 10-15 minutes.
Set oven to 400 degrees.
Wash and cut turnips in half. Rub with olive oil and wrap in aluminum foil. Peel sweet potatoes and rub with olive oil and cover with aluminum foil. Put both into the oven until easily pierced with a fork (about 45 minutes).
Wash vegetables and grate.
Combine in a small mixing bowl with egg and flour.
After all ingredients are mixed, shape the mixture in small patties.
Place on a hot pan with oil and cook each one until each side is golden brown.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
Preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients until squash and fruit are covered.
Place in a 13"x 9" baking dish and cover with foil. Bake for 30 minutes.
Remove foil and roast for another 10-15 minutes or until done.
In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes.
Stir in the quinoa and cook for 1-2 minutes more.
Add water and broth and bring to a boil.
Cover pot and simmer for 15-20 minutes. Turn off heat.
In a large bowl, combine flour, flax meal, baking powder, sugar, and salt. Set aside.
In medium bowl, whisk the egg with oil and milk. Add to dry mixture along with cranberries and stir until just combined.
Toss all the salad ingredients together in a bowl.
Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.