Ingredients:
1 cup minced radishes
1 teaspoon poppy seeds
1 cup mascarpone cheese
6-8 slices rye bread (optional: crusts removed)
¾ teaspoon sea salt
1 bunch arugula leaves, stems removed
Directions:
1. In a bowl, combine the radishes, poppy seeds, mascarpone, and salt, mixing until well blended. Let stand for 10 minutes.
2. Cover half the bread slices with a generous ¼-inch thick layer of the mascarpone mixture, top with 6-8 arugula leaves, and cover with another piece of bread.
3. Cut the sandwiches in triangular halves and serve.
Makes 3-4 sandwiches
Ingredients:
2 pounds beets, trimmed and scrubbed
7 teaspoons rice wine vinegar, plus additional for chilling the beets
1 tablespoons plus 2 teaspoons olive oil
3 large celery ribs, trimmed and peeled, cut into ¼-inch diagonal pieces
¼ cup coarsely chopped fresh dill
½ teaspoon sea salt
Freshly ground pepper
Directions:
1. Place the beets in a saucepan. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer gently for 30 minutes, or until a knife slips easily into the flesh; add water as necessary to keep beets covered. Drain and rinse under cold running water. Rub off the skins. Cut into ½-inch wedges.
2. Place the beets in a bowl and add 3 teaspoons rice vinegar. Mix well. Cover and chill for several hours or overnight.
3. Add the remaining ingredients and the 4 teaspoons rice vinegar. Mix well. Serve chilled.
Serves 4
Ingredients:
1 medium tart apple
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 cups thinly-sliced onion rings, any type
1½ teaspoons cumin seeds
½ pound cleaned, stemmed spinach leaves, in a large bowl
½ teaspoon sea salt
Freshly ground black pepper
Directions:
1. Cut the apple into thin slices onto a plate and drizzle with 2 teaspoons lemon juice. Cover the plate tightly with plastic wrap and refrigerate.
2. Heat the oil in a medium-size skillet. When it is very hot, add the onion rings and cook over high heat for 2-3 minutes. Sprinkle in the cumin seeds and cook for just a minute longer.
3. Add the hot onion and cumin mixture to the spinach, and toss until thoroughly mixed. The spinach will begin to wilt. Make sure you include every bit of the oil. Sprinkle with salt as you toss.
4. Gently mix in the chilled apples and the lemon juice. Grind a generous amount of pepper, toss gently again and serve right away.
Serves 4-6
Ingredients:
1-2 bunches arugula, coarsely chopped
About 20 cherries, pitted and halved
½ cup toasted hazelnuts, chopped
Vinaigrette:
2 teaspoons grated orange zest
½ cup orange juice
4 tablespoons red wine or champagne vinegar
½ teaspoon sea salt
½ cup olive oil
Directions:
1. Add the arugula to a large salad bowl. Toss in the cherries.
2. Combine all the dressing ingredients in a jar with a tight lid and shake until well combined.
3. Slowly drizzle the vinaigrette over the arugula and cherries, mixing as you pour; taste to adjust the amount of dressing you like – a light coating lets the ingredients shine.
4. Serve the salad on plates and sprinkle with the toasted hazelnuts.
5. To toast the hazelnuts: Toast in a 350 degree F. oven on a baking sheet until brown, about 5-7 minutes. Check once or twice as they tend to brown quickly. Rub the hot nuts in a kitchen towel to remove the skins.
Serves 4-5
Ingredients:
2 fennel bulbs, trimmed tops and bottoms, reserve some of the fennel fronds
5 thinly sliced radishes
Dressing:
2 tablespoons fresh lemon juice
Grated zest of ¼ lemon
1 teaspoon white wine vinegar
sea salt
Freshly ground black pepper
3 tablespoons olive oil
Directions:
1. Thinly slice the fennel crosswise. Thinly slice the radishes in rounds.
2. To make the dressing: Stir together the zest and juice of the lemon, white wine vinegar, salt, and pepper. Whisk in the olive oil.
3. Toss the fennel and radishes with the dressing.
4. Sprinkle with the chopped fennel fronds for garnish.
5. For variation – you can add 2 tablespoons chopped parsley to the fennel and/or 1½ tablespoons chopped green olives to the dressing.
Serves 4
Ingredients:
2 cups shredded squash
1 teaspoon sea salt
2 large eggs, beaten
2/3 cup flour
¾ cup crumbled feta cheese
4 scallions, greens and whites, chopped
1 tablespoon olive oil
Directions:
1. Place the shredded squash in a colander and sprinkle with the salt. Set the colander in a bowl to collect the liquid that will drains off. Using your hands, press down on the squash so as much liquid drains out into the bowl. Repeat. Discard the liquid. Put the squash in a large bowl and add the eggs, flour, cheese, and scallions. Mix well.
2. Put a large skillet on the stove over medium heat. When it is hot, add the oil. Using a tablespoon, scoop the squash mixture and spread it into a round, flat nest on the skillet: each round should make a circle about 2-inches wide and ¼-inch thick. Repeat to fill the skillet.
3. Cook until deeply golden, about 5 minutes on each side. Repeat with the remaining mixture and serve right away.
Serves 4
Ingredients:
1½ teaspoons olive oil
1 tablespoon water
3 cloves garlic, minced
1 teaspoon cumin
¾ teaspoon ground ginger
2/3 teaspoon mustard seeds
¼ teaspoon freshly ground black pepper
¼ teaspoon cardamom
2 bunches chard, washed and shredded, stems included
Salt to taste
Directions:
1. In a Dutch oven or large pot, heat the oil and water over low heat. Add the garlic and cook until tender, about 2 minutes.
2. Add the cumin, ginger, mustard seeds, pepper, and cardamom, and stir to combine. Cook 1 minute or until fragrant.
3. Add the chard and salt. Cover and cook, stirring occasionally, until the chard is tender, about 4-5 minutes. Uncover and cook, stirring frequently, until most of the liquid has evaporated, about 3 minutes,
Makes 4 servings
Ingredients:
Roasted garlic Vinaigrette:
¼ cup roasted garlic
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/3 cup olive oil
Salad:
8 cup water
2 cups (1 pound) dried lentils, rinsed and sorted over
1 large onion, cut in half
2 cloves garlic, crushed
½ teaspoon sea salt, or more to taste
1 cup finely chopped fennel bulb
1 small red onion, finely chopped
1 carrot, finely chopped
1/3 cup chopped celery
2 tablespoons balsamic vinegar
6 ounces crumbled goat cheese
¼ teaspoon freshly ground pepper, or more to taste
Chopped fresh parsley or fennel fronds (tops) for garnish
Directions:
1. To make the vinaigrette: In a medium bowl whisk together all the ingredients, but the oil, together to mix. Gradually whisk in the oil until combined, then set aside. Makes about 1 cup dressing.
2. In a medium saucepan, combine the water, lentils, onion halves, and garlic. Bring to a boil over medium heat. Reduce to low and simmer uncovered for 15 minutes. Add salt and continue cooking, until the lentils are tender, about 5-15 minutes, depending on the lentils. Drain and discard the onion and garlic.
3. In a large bowl, combine the lentils, fennel, red onion, carrot, celery, and vinegar. Toss with ¾ of the vinaigrette and goat cheese. Cover and refrigerate for at least 1 hour and up to 24 hours.
4. Before serving – add the remaining vinaigrette, toss, then season with salt and pepper. Serve at room temperature sprinkled with the chopped fennel fronds or parsley.
Serves 8
Ingredients:
6 small kohlrabi or 1-2 large, peeled and cut into matchsticks
3 medium carrots, cut into matchsticks
½ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sweetener
1 tablespoon capers, rinsed and drained
½ teaspoon dried thyme
sea salt and freshly ground pepper
Directions:
1. Cook kohlrabi and carrots in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring occasionally.
2. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.
Serves 6-8
Ingredients:
Pesto Vinaigrette:
½ cup freshly grated Parmesan cheese
¼ cup firmly packed, coarsely chopped, fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¾ cup olive oil
Salad:
10 medium potatoes (red or yellow), scrubbed well
2 celery ribs, cut into 1/8-inch thick pieces
1 cup thawed baby peas
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
Basil leaves for garnish
Directions:
1. To make the vinaigrette: Combine all the ingredients except the oil in a blender. With the blender still running, gradually add the oil until the dressing is smooth. Makes about 1¼ cups dressing.
2. Bring a large pot of water to a boil over high heat. Add the potatoes and cook, uncovered, until the potatoes can be pierced with the tip of a sharp knife, approximately 20 minutes. Drain and rinse under cold water until cool enough to handle. Slice into ½-inch thick rounds and place in a medium bowl.
3. Add the celery and peas and ¾ of the dressing. Cover and refrigerate for at least 4 hours or up to 1 day.
4. To serve – toss with the remaining dressing, salt, and pepper. Garnish with the basil leaves and serve chilled.
Serves 4-6