Ingredients: 2 medium heads cauliflower 2 medium shallots, peeled and minced ½ teaspoon minced fresh sage ½ teaspoon ground fennel ½ teaspoon crushed red pepper flakes ½ cup green lentils, rinsed 2 cups vegetable stock sea salt and freshly ground black pepper Chopped parsley Directions: 1. Cut the cauliflower heads in half through the stem [...]
Ingredients: ½ pound farfalle (pasta butterflies) (about 3 cups) 5 cups broccoli florets, and peeled and chopped tender stems (1 large head) ¼ cup olive oil 4 cloves garlic, minced 1½ cups chopped yellow or orange bell pepper 1½ cups chopped tomatoes or cherry tomatoes 1 tablespoon capers 2 tablespoons fresh lemon juice sea salt [...]
This chutney goes great with the Potato Samosa-Stuffed Chard. Ingredients: ½ teaspoon cumin seeds, toasted and ground ½ teaspoon yellow mustard seeds, toasted and ground 1 large bunch cilantro 1 small yellow onion, peeled and chopped ¼ cup unsweetened coconut 3 tablespoons grated ginger 2 chilies (of your choice), stemmed (for less heat, remove the [...]
Ingredients: 2 quarts water 1½ cups orzo 6 large, ripe tomatoes sea salt and freshly ground black pepper, to taste 1/3 cup tiny cubes of feta or other sharp cheese Chopped California black olives and chopped fresh basil Pesto Genovese: 1½ cups fresh basil, packed 2 cloves garlic, minced ¼ cup pine nuts ½ cup [...]
Ingredients: For the Potato Filling: 1 medium yellow onion, peeled and diced small 2 teaspoons black mustard seeds, toasted 1 teaspoon garam masala 1 teaspoon cumin seeds, toasted and ground 1 hot pepper of choice, seeded and minced 1 tablespoon grated ginger ¼ finely chopped cilantro 1 cup green peas 4 medium potatoes, diced, cut [...]
Ingredients: 1 tablespoon oil 1 large onion, thinly sliced (about 2 cups) 2 pounds carrots, thinly sliced (about 6 cups) 1 celery stalk, thinly sliced 1 teaspoon sea salt 1 teaspoon Chinese chili paste 6 cups water or stock of choice 2 tablespoons peanut butter (I like more…) 3 tablespoons soy sauce 2 tablespoons fresh [...]
Ingredients: 4 medium–large beets 1½ cups sweetener 1 large lemon, cut into quarters 2 tablespoons chopped peeled fresh ginger Directions: 1. Cut leaves off beets, leaving 1-inch of stems on root ends. Wash beets thoroughly. Bring a large pot of salted water to a boil, add the beets and cover. Cook until beets are easily [...]
Victor Hirtzler, chef de cuisine, at San Francisco’s elegant St. Francis Hotel first introduced this winning salad in 1919. Ingredients: 3 bunches celery About 1½ cups chicken broth Herb bouquet of 1 bay leaf, 4 fresh parsley leaves, and celery leaves (tied together) Salt and freshly ground black pepper 3 tablespoons tarragon vinegar ½ cup [...]
I just have to share another recipe for kimchi. It has such a powerhouse of probiotics which keeps out intestinal flora balanced and happy, so we feel GOOD! Hope you enjoy. Ingredients: 1 head Napa or Savoy cabbage ¼ cup sea salt 1 cup packed, grated carrots 1 large bunch scallions, sliced into ½-inch segments [...]
Ingredients: 16 cherry tomatoes 1¾ ounces goat cheese 1¾ ounces ricotta cheese 2 teaspoons finely chopped fresh basil Directions: 1. Slice tops from tomatoes, hollow out and discard seeds. Turn them upside-down on paper towels and drain for a few minutes. 2. Beat together the goat cheese and ricotta until smooth. Gently fold in the [...]