Soak beans 24-48 hours. Drain.
Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks.
In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes.
Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes.
Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf.
Add vinegar and chopped herbs, and season if necessary.
Prepare angel food cake as directed. Slice, brush with olive oil and grill lightly.
Toss berries with balsamic vinegar and place on top of cake slice.
Optional: a dollop of whip topping, drizzle of balsamic vinegar and a mint leaf
Preheat oven to 350º. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
Use a large for to shred the spaghetti from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives and seasonings. Add salt and pepper to taste. Serve Warm
Preheat oven to 450º cut potatoes in half lengthwise; cut each half lengthwise into 1 inch wide wedges.
Place potatoes in a large bowl; toss with oil, press garlic, sprinkle with seasoning; toss to coat evenly. Spread potatoes in a single layer and roast 12-15 minutes and turn potatoes, drizzle with balsamic and roast additional 12-15 minutes or until golden brown and crisp-tender.
