Ingredients:
¾ cup short grain brown rice
2 bunches kale
2½ tablespoons olive oil
1 small onion
½ cup chicken or vegetable stock
1 cup milk or almond milk
1½ teaspoons sea salt
¼ teaspoon freshly ground black pepper
Pinch of fresh grated nutmeg
1 large egg plus 1 large egg yolk
7 ounces semi-hard cheese shredded
½ cup fresh breadcrumbs
Directions:
1. Preheat oven to 350 degrees F. Butter an 8-inch baking dish.
2. Cook the rice in 1½ cups boiling water. Reduce heat and cover. Simmer for 35-40 minutes, until tender. Set aside.
3. Wash the kale, strip the leaves from the stems, and cut the leaves into 1-inch strips. Bring a large pot of salted water to a boil. Blanch the kale for 2 minutes. Drain and rinse to cool, squeezing out any excess water. Set aside.
4. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 4 minutes, or until it begins to brown. Add the chicken or vegetable stock and boil for 3 minutes, or until the liquid is reduced to less than ¼ cup. Reduce the heat to medium-low and stir in the milk along with the salt, pepper, nutmeg, rice, and kale. Remove from heat and stir in the egg, yolk, and 1½ cups of the cheese, mixing thoroughly.
5. Spread the mixture in the baking dish and top with the reserved cheese and breadcrumbs. Bake for 40 minutes, or until the gratin is golden brown on top and bubbling around the edges.
6. Serve hot or at room temperature.
Serves 4-6 as a side dish
Ingredients:
1 1/3 cups cubed bread
4 cloves green garlic, minced
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
¼ teaspoon sea salt
Freshly ground pepper to taste
1½ pounds Brussels sprouts, stems and loose leaves removed, halved lengthwise
Directions:
1. Preheat oven to 325 degrees F.
2. Lay the bread on a baking sheet and bake for 15-20 minutes, or until the cubes are toasted and golden brown. Using a food processor, pulse the bread and about ½ of the garlic until you have small pieces about the size of a lemon seed. Set aside.
3. In a medium skillet over medium-high heat, heat the oil. Cook the onion, stirring frequently, 3-4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook 5 minutes, or until the onions are golden and beginning to caramelize. Set aside.
4. Bring a large to of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook 6 minutes, or until the sprouts are tender when pierced with a fork.
5. Drain the Brussels sprouts and place them in a large bowl. Add the onions and toss. To serve, place the sprouts in a serving dish and sprinkle with the garlic breadcrumbs.
6. Serve warm or at room temperature.
Serves 4-6
Ingredients:
1 head cauliflower, cut into 1½-inch florets
½ cup olive oil
½ small red onion, minced
1½ tablespoons capers, drained and mashed
2 teaspoons preserved lemons (optional)
1½ tablespoons freshly squeezed lemon juice
2¼ teaspoons sea salt
1¼ teaspoon freshly ground black pepper
¼ cup chopped parsley
Directions:
1. Bring a large stockpot of salted water to a boil. Add the cauliflower and cook for 2 minutes, or until tender. Drain and rinse in cold water.
2. Combine the olive oil, onion, capers, preserved lemons (if using), lemon juice, salt and pepper in a large bowl. Add the cauliflower and mix well. Marinate for at least 1 hour at room temperature, tossing once or twice.
3. Garnish with parsley and serve at room temperature.
Serves 4-6
Ingredients:
6 large beets, scrubbed, halved
1 bunch carrots, scrubbed, top and ends trimmed,
1 large onion, small dice
4 large leeks, washed well, sliced into thin rounds
4 apples, cored, cut into small chunks
6-8 cups vegetable stock
Olive oil
Balsamic vinegar
4 tablespoons minced ginger (add according to your taste)
sea salt and freshly ground black pepper to taste
1 tablespoon apple cider vinegar, or to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Put the beets in a large bowl and sprinkle generously with olive and balsamic vinegar. Lightly salt and pepper. Place them in a single layer on a baking sheet.
3. Repeat this process with the carrots.
4. Roast the beets and carrots for 40 minutes, or until tender and browned. The carrots may not take as long to roast as the beets, so check every once in a while. Stir occasionally while they are roasting. Remove from the oven when they are tender. Set aside to cool.
5. Meanwhile, in a large soup, heat over medium-high heat 1 tablespoon olive and add the onions. Saute, stirring occasionally, until the onions begin to caramelize, about 7-10 minutes. Add the leeks and cook, stirring, until they begin to turn bright and green and wilt, about 5 minutes. Add the chopped apples and ginger; continue to cook, stirring occasionally, sweating them down for another 5-10 minutes. Set aside.
6. When the carrots are cool, cut them into 1-inch pieces and add to the soup pot.
7. Peel the beets and cut into 1-inch pieces, adding them to the soup pot.
8. Return the soup pot to the stove, add the stock, and cook, over medium heat, stirring occasionally for 10 minutes or until the vegetables have heated through and are beginning to cook down. Season with sea salt and freshly ground black pepper.
9. Remove from heat, puree the soup in batches in a food processor or blender until it becomes a very smooth consistency. Put back on the stove and heat over medium heat, stirring occasionally, until warm to hot. Taste, add the vinegar to your liking and season with more salt and pepper if needed.
Serves 6 or more
Ingredients:
1½ cups short-grain brown rice
1¾ teaspoons sea salt, plus more for sprinkling
1 small celery root (celeriac), peeled and cut into ¼-inch pieces
¼ teaspoon freshly ground black pepper, plus more for sprinkling
1½ tablespoons olive oil
12 large chard leaves, stripped from the stems and cut in half lengthwise
1½ cups semi-hard sheep’s-milk cheese
8 green onions (white and green parts, chopped)
¼ cup red bell pepper, diced
2 teaspoons fresh rosemary
2 teaspoons fresh chopped thyme
2 tablespoons apple cider vinegar
Directions:
1. Cook the rice in 3 cups boiling water. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until tender.
2. Preheat the oven to 400 degrees F.
3. In a medium bowl, combine the celery root, ¼ teaspoon salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet and roast 12-15 minutes, or until the cubes are golden brown, stirring once.
4. While the celery root is roasting, blanch the chard leaves in a pot of salted boiling water for 2 minutes. Rinse in cold water, drain well, dry and set aside.
5. In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
6. To assemble rolls, lay one leaf flat on a cutting board or other smooth surface. Sprinkle with a pinch of salt and pepper on each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a ½ x ½ -inch log. Fold the short ends of the leaf over the filling. Fold one side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the others leaves and filling.
7. Serve at room temperature.
Makes 24 rolls
Ingredients:
2 tablespoons olive oil, divided
2 cups diced, peeled celery root (celeriac)
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 12-15 ounce jar Tikka Masala simmer sauce
1 cup frozen peas
Directions:
1. Heat oil in a skillet over medium-high heat. Add celery root and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the remaining 1 tablespoon oil and the chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes.
3. Add the sauce; adjust the heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8-10 minutes.
4. Stir in the peas and simmer for 1 minute more.
Serves 4 (1 cup each)
Ingredients:
4 oranges
1 small red onion, sliced very thinly
16 black Greek olives, pitted
2 tablespoons olive oil
1 tablespoon lemon juice
pinch of sweetener
lettuce leaves to serve
chopped fresh parsley, for garnish
sea salt and freshly ground black pepper
Directions:
1. Using a sharp knife, remove the peel and pith from the oranges, then cut into the flesh, ¼-ich thick slices, discarding the seeds and white membrane. Put the oranges, and any juice, the onion slices, and the olives in a large bowl.
2. To make the dressing, whisk together the oil, lemon juice, sweetener, and salt and pepper to taste and drizzle over the salad ingredients. Gently toss together then chill in the refrigerator for 2-3 hours before serving in a shallow dish lined with lettuce leaves. Garnish with chopped parsley.
Serves 4
Ingredients:
2 tablespoons peanut oil
2 red onions, cut into wedges
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 tablespoons yellow or red curry paste
¾ cups coconut milk
1 teaspoon fish sauce
1 teaspoon jaggery or brown sugar
1 teaspoon sea salt
½ cup unsalted cashews
handful of fresh cilantro, chopped; plus extra sprigs for garnish
Directions:
1. Heat the oil in a preheated wok or large skillet. Add the onions and stir-fry over medium-high heat for 3-4 minutes, or until starting to brown. Add the cauliflower and broccoli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, jaggery, and salt. Bring gently to a boil, stirring occasionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are more tender.
2. Meanwhile, heat a separate dry skillet until hot. Add the cashews and cook, shaking the skillet frequently, for 2-3 minutes, or until lightly browned. Add to the stir-fry with the cilantro and stir well, then serve immediately, garnished with the torn sprigs of cilantro.
Serves 4
Ingredients:
12 ounces raw beets
12 ounces raw celeriac
4 thyme sprigs
6 juniper berries, crushed (you can use black peppercorns if you don’t have the juniper berries)
Sea salt and freshly ground pepper
½ cup fresh orange or lemon juice
½ cup vegetable stock
Directions:
1. Preheat the oven to 375 degrees. Scrub and peel the beets and slice thinly. Scrub, quarter and peel the celeriac then slice finely.
2. Fill a 10-inch diameter ovenproof frying pan with alternate layers of beet and celeriac slices, sprinkling with the thyme, juniper, and seasoning with salt and pepper between each layer.
3. Mix the orange or lemon juice with the stock and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes.
4. Cover with aluminum foil and place in the oven for 15-20 minutes. Remove the foil and raise the temperature to 400 degrees. Cook for another 10 minutes or until tender and bubbly. Remove from oven and serve hot. Garnish with extra thyme sprigs.
Serves 6
Ingredients:
12 ounces turnips, peeled
2 scallions, chopped
1 tablespoon sweetener
sea salt
2 tablespoons horseradish cream
2 teaspoons caraway seeds
Directions:
1. Shred or grate the turnips.
2. Add the scallions, sweetener, and salt, then rub together with your hands to soften the turnips.
3. Fold in the horseradish cream and caraway seeds.
Serves 4