Adapted from Vegetarian Times Serves 8 1 pound bow tie pasta (or pasta of your liking) 2-3 tablespoons olive oil 1 tablespoon minced garlic or 1 bunch scallions, sliced 2 large carrots, grated pinch of sea salt pinch freshly ground pepper 2-3 medium summer squash, shredded into long pieces Dressing Ingredients: 1/2 c. olive oil [...]
4 large cloves garlic, minced, divided 2 tablespoons red miso paste 5 teaspoons packed, fresh grated ginger 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon plus 1 teaspoon toasted peanut oil, divided 1 block firm tofu, pressed very dry by wrapping several layers of paper towel and weighing it down with a plate [...]
Serves 6 2 tablespoons olive oil 1 small onion, diced 1 medium fennel bulb (no fronds), cored and diced 2 cloves garlic minced 1/4 teaspoon crushed red pepper sea salt and freshly ground black pepper 4 cups vegetable stock 2 bunches of kale (I like to use arugula) 1 15-ounce can cannellini beans, drained and [...]
Serves 6-8 1 pound carrots, pared and cut into thin strips 4 tablespoons butter 4 tablespoons olive oil 2 gloves garlic, bruised 2 tablespoons minced shallots 2 tablespoons wine vinegar 1/2 teaspoon ground cloves 1/4 teaspoon ground cumin dash of paprika 1/2 cup finely chopped parsley sea salt and pepper to taste 1 tablespoon fresh [...]
Serves 6 The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans. 2 pounds green beans, ends removed boiling salted water 4 cloves garlic, unpeeled olive oil sea salt Dressing: 3/4 c. blanched almonds 2 large [...]
Serves 6 1 head radicchio 4 c. tatsoi 1 small head lettuce 1 small fennel, thinly sliced 1 c. goat cheese, cut into 1/2 inch pieces Vinaigrette (recipe follows) 1. Clean and dry the greens and refrigerate for at least 1 hour so they are well chilled and crisp. 2. Slice the fennel into very [...]
Serves 4 3 Tbs. butter 1 1/4 c. breadcrumbs 2 Tbs. finely chopped basil 1 small yellow onion, chopped (about 1 c.) 1/2 lb. summer squash, diced (about 2 cups) 3 c. cherry tomatoes 1 clove garlic, minced (1 tsp.) 1/2 c. grated Swiss or Gruyere cheese 1. Preheat oven to 400 degrees. Oil a [...]
Makes 12 potato stacks 1 3/4 pounds potatoes 3/4 c. finely shredded dry cheese of choice (parmesan, Asiago, dry Jack...), divided 1/4 c. butter, melted 2 Tbs. chopped fresh herbs (such as basil or cilantro) 1 Tbs. spicy brown mustard 1/2 tsp sea salt 3/4 tsp. pepper 4 cloves garlic, minced 1. Preheat oven to [...]
Serves 4 This recipe comes from Rebecca Katz's cookbook "One Bite at a Time," which is a wonderful collection of brilliant recipes focused on people with cancer. It is an amazing health-supportive book with delicious recipes, full of flavor and color. 1 bunch broccoli sea salt 2 Tbs. olive oil 1 Tbs. finely chopped garlic [...]
Serves 4 Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If [...]
