In a lined slow cooker, add all the ingredients minus the kale and Parmesan cheese. Cover and cook on low for 4 hours or until veggies are tender. Add chopped kale and allow to sit for 3 to 5 minutes. Add additional seasoning if desired. Top each bowl with Parmesan cheese before serving.
Prepare broccoli by chopping into small pieces or by placing 1 cup at a time into a food processor, pulse until broccoli is roughly chopped. Place broccoli into a lined slow cooker as you chop it. Add butter, onion, carrots, garlic, broth and salt & pepper. Cover and cook on low for 4 hours.
In a small bowl add all of the sauce ingredients together and whisk to combine. Set aside.
Turn a wok or a large skillet on very high heat. When it is very hot add the oil and immediately add the broccoli, bok choy, water chestnuts, carrots, baby corn and peas. Stir frequently until the vegetables start to brighten and then begin to brown a touch.
Preheat oven to 400 degrees.
In large bowl add all the cauliflower, tomatoes, mushrooms, zucchini and garlic. Drizzle veggies with olive oil and add Italian Seasoning, salt and pepper.
Add lettuce to a large salad bowl. Prepare all other ingredients and set them aside as you complete them. When the tomatoes, cucumber, beans, olives, red onion and feta are all prepped, arrange in sections over the chopped romaine lettuce. Season the salad generously with the greek seasoning blend. Pour desired amount of dressing over the salad and serve immediately.
In a large stock pot boil the pasta according to package instructions. When complete run under cool water and then drain. Add the pasta back to the pot, tossing with ¼ cup pickle juice and mix well. Wait for 5 minutes and then drain off any excess pickle juice.
In a medium bowl combine the ranch mix, sour cream, cream cheese and mix to combine. Add to the bottom of an 8x8x2 dish and spread evenly. Top the dip with the lettuce, tomato, corn, bacon, cheddar cheese, blue cheese, and hard boiled egg. Crack coarse ground black pepper over the dip before serving. Serve on a pita chip.
