Serves 4 A trio of sensations - sweet, sour, and salty - a host of exotic flavors come together. 2/3 cup pear nectar ¼ cup seasoned rice vinegar sea salt and pepper to taste 1 fennel bulb 1 cup spinach 1 cup arugula 2 ounces thinly sliced prosciutto, julienned (optional) 4 figs, quartered through the [...]
Serves 4 This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don't have preserved lemon, just add a little lemon juice, about 1 tablespoon. large bunch of flat leaf parsley large bunch of fresh mint large bunch of arugula [...]
Serves 6 Simmer in a covered sauce pan for 10 minutes: 8 oz. tempeh, cut in half 1 cup vegetable stock 1 tablespoon tamari 1/4 teaspoon garlic powder Drain, reserving the liquid for sauce. Dice the tempeh small. Add to the tempeh liquid: 1/2 cup vegetable stock 2 Tablespoons tamari 1 tablespoon arrowroot Mix well. [...]
Serves 6 1 tablespoon peanut oil (or oil of choice) 1 medium onion, thinly sliced 1 teaspoon freshly ground cumin seeds 1 teaspoon freshly minced ginger 1 small hot chili, minced black pepper 1 1/2 cups cooked lentils of choice 2 cups mixed greens (such as spinach, kale, chard...) torn juice of 1 /2 lemon [...]
Serves 6 8 plus cups of fresh assorted greens (arugula, lettuce, kale, basil or cilantro, spinach, and cabbage), mixed together in any combination you desire 6 radishes, thinly sliced Dressing: 2 tablespoons white wine vinegar 1 tablespoon vermouth 1 scant tablespoon Dijon mustard 1 tablespoon soy sauce 1/4 teaspoon ground cumin 1/2 teaspoon curry powder [...]
Servings: 24 pieces 2 pounds fresh spinach 1 bunch curly endive, dandelion greens, or green of your choice 1 bunch parsley 1 bunch green onions 6 mint leaves 1 tablespoon sea salt freshly ground pepper 1/4 cup olive oil 6 eggs, slightly beaten 1/4 cup fine dry bread crumbs 3/4 pound feta, crumbled 1/2 pound [...]
Serves 4-6 2 pounds spinach, rinsed well 2 teaspoons golden raisins freshly ground nutmeg to taste (remember nutmeg is strong, so start out with a small amount - you can always add more) sea salt and pepper to taste 4-5 tablespoons heavy cream (optional) 1. Cook spinach in a large pan with just the water [...]
Serves 4-6 This recipe comes from the people at Terra Firma Farms - I changed it up a bit by adding spinach and arugula for a nice twist. You can omit the anchovies to make it vegetarian. 1 pound ripe tomatoes, cut into bite-sized pieces sea salt and pepper to taste 4 tablespoons olive oil [...]
Serves 2-4 The spinach-laden frittata with just a hint of smoky cheese comes together in minutes and offers ultimate time-of-day flexibility. Serve morning, noon, or night with toast, roasted potatoes, and a little fruit. A last minute dribble of balsamic vinegar delivers a subtle, acidic pop. 4 eggs 1 Tbs. heavy cream sea salt and [...]
Make no doubt about it: if you stick a plastic bag full of wet greens into your refrigerator, they won't keep long. Very quickly, they'll start rotting. Especially if they're as delicate and tender as the baby lettuces. Yet this is what many folks do when they get their veggies home from their pickup sites. [...]
