Ingredients: Dressing: 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 small shallot, minced ¼ teaspoon sea salt 1/8 teaspoon freshly ground pepper Salad: 6 ounces farfalle 1 medium fennel bulb, trimmed and cut into thin strips (2 cups) 1 cup shredded Treviso 4 ounces smoked mozzarella, coarsely grated 2 tablespoons slivered fresh basil for [...]
Ingredients: 1 tablespoon olive oil ½ cup chopped onion (1 medium-sized) 1 garlic clove, minced 2 cups stemmed, packed, coarsely chopped kale 1 cup cubed turnip ½ cup cubed butternut squash ½ cup sliced parsnips ¼ cup golden raisins ¼ cup medium barley 5 cups vegetable stock 1 bay leaf 1 teaspoon dried thyme 1 [...]
Ingredients: 1½ pounds parsnips, peeled (optional), thinly sliced and cut into matchsticks 3 tablespoons butter or olive oil ½ cup finely diced onion 1 tablespoon curry powder ½ cup chicken or vegetable stock ½ cup yogurt Sea salt and freshly ground pepper to taste Garnish with 4 slender scallions, thinly sliced (greens included) Fresh cilantro [...]
Ingredients: 2 cups trimmed fresh Brussels sprouts 1 tablespoon unsalted butter 1 teaspoon crushed, toasted cumin seed 1 teaspoon mustard seed ¼ teaspoon sea salt ¼ teaspoon freshly ground pepper ½ cup coarsely chopped onion 1 clove garlic, minced 2 large mandarin oranges, peeled and segmented Directions: 1. Pour ½ cup water into a medium [...]
If you prefer to not cook with butter, you can steam the Brussels sprouts. And as a serving suggestion, I sometimes sprinkle chopped walnuts over the top with the parsley for an added crunch. Ingredients: 1½ cups plain whole yogurt 2 tablespoons Dijon mustard 2 tablespoons maple syrup or honey (optional) ¼-½ teaspoon sea salt [...]
Ingredients: 1 small head Radicchio cut into bite-size pieces 5 oil-packed anchovy fillets 2 cloves garlic 2 tablespoons mild red wine vinegar ¼ cup olive oil Directions: 1. Trim and wash Radicchio. Separate leaves and cut into bite-size pieces. Place in a large bowl. 2. Puree anchovies and garlic in a blender or food processor; [...]
Ingredients: 1 large fennel bulb, or 2 small, trimmed and thinly shaved on a mandoline or other vegetable slicer 1 cup loosely packed flat-leaf parsley leaves ¼ cup fresh lemon juice 2 tablespoons olive oil ¼ teaspoon crushed dried red chili pepper ¼ teaspoon sea salt Coarsely ground black pepper Directions: 1. Toss together fennel [...]
Ingredients: 1 large head Romanesco, broken into florets ¼ cup plus 2 tablespoons olive oil 1½ teaspoons sea salt ¼ teaspoon freshly ground pepper ¼ cup plus 1 tablespoon tahini paste ¼ cup plus 2 tablespoons water 3 tablespoons fresh lemon juice 1 clove garlic, minced ¼ cup finely chopped flat-leaf parsley Directions: 1. Heat [...]
Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups. Ingredients: 1 leek, white and light green parts only 2 celery stalks, coarsely chopped 1 large carrot, coarsely chopped 1 small onion, coarsely chopped 1 clove [...]
Ingredients: 1 celeriac (celery root), peeled and julienned or grated 3 medium carrots, julienned or grated 6 radishes, julienned or thinly sliced 1½ tsp sea salt 5½ ounces sharp cheddar cheese (optional) 2 Pippin apples, julienned 1 cup loosely packed flat-leaf parsley leaves ¼ cup olive oil 3 Tbs high-quality white wine vinegar Coarsely ground [...]