Ingredients:
2 tablespoons ghee or unsalted butter
1 cup diced onions
1 teaspoon ground coriander
¼ teaspoon ground cumin
Pinch freshly ground nutmeg
Pinch of ground cloves
Pinch ground paprika
Pinch of ground cinnamon
Pinch black pepper
9 cups washed, dried, stemmed, and chopped fresh kale
½ teaspoon sea salt
½ cup diced fresh tomatoes
2/3 cup unsalted peanuts
Directions:
1. In a large skillet, melt the ghee or butter and sauté the onions for 3-5 minutes or until translucent. Stir in all the spices and sauté for 1 minute. Add the kale, stirring to coat thoroughly. Add the salt and fold into the mixture.
2. Reduce heat to medium-low and cook, covered for 15 minutes, stirring every 3-4 minutes. Turn off the heat, add the tomatoes and peanuts, cover and let stand for 5 minutes before serving.
Serves 4
Ingredients:
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves, minced
2 cups peeled, seeded (optional), chopped fresh tomatoes
12 Greek olives, pitted and halved
2 tablespoons chopped fresh parsley
2 teaspoons minced fresh oregano, or ½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper flakes
8 ounces orzo
¾ cup crumbled feta cheese
Directions:
1. In a large skillet, heat the oil and sauté the onion and garlic until softened, about 3 minutes. Stir in the tomatoes, olives, parsley, and red pepper flakes. Bring to a simmer and cook, uncovered, for 5-8 minutes, stirring often.
2. Cook the orzo according to the package directions until tender but still firm; drain.
3. Preheat oven to 350 degrees F. Combine the orzo and tomatoes in a 2-quart baking dish. Sprinkle with the feta cheese and bake for 10 minutes (longer if the ingredients are cold), until the feta has melted and the orzo is heated through.
Serves 4
Ingredients:
4 cups chicken or vegetable stock
2 cups water
3 tablespoons soy sauce or tamari
3 cups chopped romaine lettuce
1 cups greens – dandelion, chard, kale, etc.
4 ounces angel hair pasta (whole wheat)
4 scallions, each green top cut into “brushes”
Directions:
1. Combine stock, water, soy sauce or tamari, and greens in a large saucepan. Bring to a boil, reduce heat and simmer, covered, for 7-8 minutes.
2. Meanwhile, cook the wheat noodles separately. Boil the noodles in a large pot of boiling water, testing for tenderness. They should be ready in 3-4 minutes (keep in mind, they will cook some more in the soup). Remove the noodles with a slotted spoon and put them in the soup.
3. When serving, garnish each bowl with a scallion”brush”.
Serves 4
Ingredients:
4 beets
2 apples
½ onion, diced
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1 tablespoon sweetener (optional)
About 1½ tablespoons butter
Directions:
1. Steam beets over boiling water until firm-tender when pierced with the tip of a sharp knife, about 5 minutes, depending on their size. When they are cool enough to handle, peel, then dice into ½-inch cubes. Place in a bowl.
2. Preheat oven to 350 degrees F. Lightly butter a 1-quart baking dish. Core, but do not peel the apple. Cut into small cubes; you should have about 2 cups. Add to the bowl of beets, along with the onions, salt, lemon juice, and nutmeg. Add sweetener if desired. Toss well.
3. Place the vegetables in the prepared dish and dot with the butter. Cover and bake until the apples are tender and the flavors have melded, about 1 hour. Serve right from the oven, warm, or chilled.
Serves 4
Ingredients:
2 pinches saffron
½ cup warm chicken or vegetable stock
1 medium head cauliflower
1 tablespoon olive oil
1 clove garlic, minced
¼ cup pine nuts
8 ounces gemelli pasta
¼ cup freshly grated Romano cheese
Several sprigs of parsley, chopped
Directions:
1. Add the saffron to the stock and let it soften for at least 20 minutes.
2. Trim the leaves and stalk from the cauliflower and separate into florets. Cook in boiling salted water until tender, about 3 minutes; drain and reserve the cooking liquid. Cut the florets in half.
3. In a large skillet, heat the oil and sauté the garlic with the pine nuts until the nuts are golden, but not browned. Add the cauliflower and saffron-stock mixture. Stir to coat the florets with the golden broth.
4. Meanwhile cook the gemelli according to the package directions in the reserved water. Drain the pasta; spoon it into a large serving dish, and toss with the cauliflower. Add cheese and parsley.
Serves 4
Ingredients:
4 fresh poblano chilies
3 ounces teleme cheese, cut into thin slices
8 large radishes, minced (about ½ cup)
8 green onions, including tender greens, minced (about ½ cup)
1 teaspoon olive oil
1/3 cup crema (Mexican sour cream), or 1/3 cup regular sour cream, thinned with 2 tablespoons half-and half
2/3 cups chopped fresh cilantro
Directions:
1. Preheat broiler. Place chilies on a broiler pan and broil until the skins are charred and blistered, 2-3 minutes on each side. Place chilies in a plastic bag, or wrap them in a towel, to sweat for 5 minutes. Using your fingers, peel off the skins. Cut a lengthwise slit in the chili and remove the seeds, but leaving the stem intact. Rinse and pat dry.
2. Divide the cheese evenly among the chilies, slipping the slices through the slits. Sprinkle about 1 tablespoon of radish and green onion onto the cheese in each chili. Pinch the edges of the chilies closed.
3. In a skillet over medium heat, warm the oil. When the oil is hot, place the filled chilies in the skillet and press them with the flat portion of a wooden spoon or spatula. Cook until the cheese begins to melt, 2-3 minutes. Turn and press again, cooking another minute.
4. Transfer the chilies to a serving plate and drizzle with crema. Top with cilantro and remaining radishes and onions.
Serves 2
Ingredients:
1 pound small red potatoes
½ pound carrots, cut into 2-inch chunks
Milk, cream, or cooking water
Butter
Sea salt and freshly ground pepper
2 tablespoons chopped parsley or dill
Directions:
1. Steam the potatoes in their jackets until very tender, about 20 minutes. Remove them then steam the carrots until tender, about 15 minutes.
2. While the carrots are steaming, grasp the hot potatoes in a towel and slip off their skins.
3. When the carrots are done, combine with the potatoes in a bowl and mash to a puree, adding enough milk, cream, or cooking liquid to lighten the mixture.
4. Stir in the butter to taste, season with salt and pepper, and stir in all but 1 teaspoon or so of the parsley or dill. Smooth the puree into a serving dish and sprinkle with the rest of the chopped herbs on top.
Serves 6
Ingredients:
6 leeks, thoroughly washed
2 cups celery, cut into small chunks
2 cups carrot, cut into small chunks
2 cups potato, cut into small chunks
6 cups stock of choice
2 cups of chopped tomatoes with the juice
Freshly ground black pepper
Sea salt to taste
Large handful freshly chopped parsley
Directions:
1. Preheat oven to 350 degrees F.
2. Trim the roots from the leeks and discard most of the tough green tops. Split the leeks in half lengthwise then cut them into ½-inch slices.
3. Add the leeks, celery, carrot, and potato to the stock. Simmer for 10 minutes, or until the vegetables are tender.
4. Place in a casserole dish and add the tomatoes with juice, pepper and salt to taste, and parsley. Cover and bake for 30 minutes.
Serves 4
Ingredients:
1 pound cauliflower
2 tablespoons plus 2 teaspoons low-sodium soy sauce
2 teaspoons finely minced fresh ginger
Directions:
1. Cut the cauliflower into florets and steam them until crisp-tender, about 5 minutes, or to desired tenderness. Drain, add the soy sauce and ginger. Mix gently to coat the florets. Serve hot.
Serves 4-6
Ingredients:
4½ tablespoons olive oil
1½ pounds cherry tomatoes
6-8 cloves garlic, smashed and peeled
2 pounds chard, trimmed, leaves cut across into ½-inch strips, stems cut across into ¼-inch strips
1 pound penne pasta
Three 2-ounce cans anchovies, packed in oil, drained and fillets separated (optional)
Sea salt and freshly ground pepper to taste
Directions:
1. Place a rack in the center of the oven. Preheat oven to 500 degrees F.
2. Use 3 tablespoons of the olive oil to grease the smallest pan that will hold the tomatoes comfortably in a single layer. Put the tomatoes in the pan, interspersing them with the garlic cloves. Roast for 45 minutes, stirring every 15 minutes.
3. While the tomatoes are roasting, bring a large pot of water to a boil. Add the chard stems. Cook for 8 minutes, or until a knife pierces the flesh. Remove with a strainer and drain. Toss the stems with the remaining 1½ tablespoons olive oil.
4. Add the chard leaves to the pot. Cook for 5 minutes, or until tender. Drain and add to the stems.
5. Once the tomatoes and chard are cooked, bring a fresh pot of water to a boil. Cook the pasta according to the package directions until just done. Drain and return the pasta to the pot.
6. Add the chard stems, leaves, roasted tomatoes with the garlic and juices to the pasta (add the anchovies, too, if using; or, you can put them on the side so whoever wants them can add them when the dish is served). Toss over medium heat until well combined. Season with salt if necessary, depending on the saltiness of the anchovies, if using. Add pepper to taste.
Serves 6