This recipe is adapted from World Vegetarian by Madhur Jaffrey Ingredients: 2 Gypsy peppers, seeded and cut into ¼-inch cubes 1-2 medium cucumbers, thinly sliced (peel if desired) 1 medium ripe tomato, cut into ¼-inch cubes 4 teaspoon lemon juice 2 tablespoons olive oil ¾ teaspoon sea salt Freshly ground pepper Directions: 1. Combine all [...]
Ingredients: 1 bunch chard 1 tablespoon butter 1 tablespoon olive oil ½ onion, cut into ¾-inch pieces 2 cloves garlic, minced 1 large radicchio, cored, cut into 1-inch wedges, leaves separated 1 tablespoon red wine vinegar, or more 1½ tablespoons currants (optional) ¼ cup pine nuts, toasted Directions: 1. Cut ribs from chard; chop crosswise [...]
Ingredients: 2 cans organic black beans ¼ cup red onion, minced 1 clove garlic, minced 2 tablespoon red chili, finely ground ½ teaspoon ground cumin ½ cup fresh cilantro, chopped 2 Poblanos, seeded and minced ½ cup sweet red pepper, small dice Juice of 3-4 fresh squeezed limes Directions: 1. Drain the black beans and [...]
Ingredients: 1 bunch dandelion greens, trimmed and chopped 1 tablespoon olive oil 2 large cloves garlic, minced 2 cups cooked cannellini beans ½ teaspoon sea salt Directions: 1. Place dandelion greens in a steamer basket over simmering water in a wide saucepan. Cover and steam for 5 minutes until bright green. 2. While the greens [...]
Ingredients: 3 carrots, plus more to garnish, grated 1 onion, finely chopped grated rind and juice of 2 oranges 1 tablespoon hot curry paste 2/3 cup whole fat plain yogurt Handful fresh basil leaves 2 tablespoons fresh lemon juice, or to taste Tabasco sauce, to taste Sea salt and freshly ground pepper Directions: 1. Place [...]
Ingredients: 2½ pounds quince ¾ cup sweetener of choice One 3-inch stick cinnamon 2 wide strips orange zest (removed with a vegetable peeler) Directions: 1. Rub the fuzz, if any, from the quince. Using a good sharp knife, cut away the skin using long, clean strokes, as you would an orange, saving the skins. Remove [...]
Ingredients: Crust: ½ cup warm water 1 package dry yeast ½ teaspoon sugar 2 cups flour of choice ½ teaspoon sea salt 1 tablespoon olive oil 10 ounces steamed and chopped spinach, drained and squeezed Topping: 4 medium thinly sliced tomatoes ¼ teaspoon sea salt ¼ teaspoon freshly ground pepper 1 cup shredded smoked mozzarella, [...]
With this recipe, I like a mix of Poblanos, Corno di Toros, Padrons, and Hungarian peppers. It makes a spicy, tasty combination. Ingredients: 3 cups cauliflower, divided into 1-inch florets 3 cups mixed peppers, cut into 1-inch squares 2 tablespoons safflower oil 1 teaspoon cumin seeds 1 cup onion, ¼-inch slices 1 tablespoon ginger, peeled [...]
Ingredients: 1 tablespoon unsalted butter ½ tablespoon safflower oil 1 cup sliced leek, white part only (save the rest for stock) 1 medium shallot, minced 4 cups vegetable broth 10 ounces romaine lettuce leaves, finely chopped 3 medium potatoes, diced (about 2½ cups) Sea salt Freshly ground pepper 1 tablespoon snipped fresh dill 3 tablespoons [...]
Ingredients: 1 head lettuce 1 small fennel bulb 4 large radishes, trimmed 6 tablespoons olive oil Grated zest of 1 lemon 1½ tablespoons fresh lemon juice 2 tablespoons chopped fresh chives (can substitute finely chopped green scallions) ½ teaspoon sea salt ½ teaspoon freshly ground pepper 4 hard-boiled eggs, chopped into ½-inch pieces Directions: 1. [...]