Ingredients:
½ cup walnut pieces
10 sun-dried tomato slices
8 kalamata olives , pitted
1 head cauliflower
¼ cup olive oil
4 cloves garlic, finely minced
1 shallot, minced
1 cup vegetable or chicken broth
1 lemon
½ teaspoon crushed red chili
½ teaspoon sea salt
¼ cup chopped basil leaves
Directions:
1. Preheat oven to 350 degrees F.
2. Drop walnuts in 4 cups of rapidly boiling water and cook for 3 minutes. Drain the walnuts, spread them on a baking sheet, and place them in the preheated oven until the walnuts turn dark golden, about 15 minutes. Set nuts aside.
3. Place dried tomatoes slices in a bowl. Cover with boiling water and soak for 30 minutes; then remove and thinly slice. Chop the olives.
4. Trim off and discard the cauliflower stems and leaves. Separate the cauliflower into individual florets. Cut the florets into halves or into wedges, then refrigerate. In a small bowl, combine oil, garlic, and shallot. In another bowl, combine broth, grated lemon zest from 1 lemon, chili, salt, and basil; refrigerate. Squeeze the lemon into a small bowl and strain the juice, then refrigerate.
5. Place a wok or large skillet over the highest heat. When the wok is very hot, add the oil, garlic, and shallot. Saute for a few seconds and then add the cauliflower, tomatoes, and olives. Stir and toss for 5 seconds, then add the broth mixture. Immediately cover the wok and steam-cook the cauliflower until it becomes tender when pierced with a fork, about 8 minutes. Periodically during cooking, remove the lid and stir the cauliflower.
6. When the cauliflower becomes tender, stir in the nuts and add 1-2 tablespoons lemon juice and the zest depending on how lemony you like it. Transfer to a heated serving platter or dinner plates. Serve at once.
Serves 4 as a side, 2 as a main
Ingredients:
Pecans:
½ teaspoons orange zest
1/8 teaspoon sea salt
1 teaspoon maple syrup
¼ teaspoon coconut oil
1/8 teaspoon red pepper flakes
1/8 teaspoon grated ginger
½ cup pecans
Broccolini:
1 bunch broccolini
¼ teaspoon sea salt
1 tablespoon brown rice vinegar
1 tablespoon tamari
1 tablespoon mirin
1¼ teaspoons toasted sesame oil
1½ teaspoons untoasted sesame oil
1 pinch red pepper flakes
2 medium garlic cloves, minced
1½ teaspoons minced ginger
1 medium scallion, minced
Directions:
Pecans:
1. Preheat oven to 350 degrees F. Combine all of the ingredients except for the pecans, and whisk until well blended.
2. Put the pecans in a bowl and pour in the mixture. Mix well until the pecans are coated. Arrange in a single layer on a sheet pan. Bake for 12 minutes until fragrant. Remove and cool to room temperature. They will crisp when they cool. Almonds or walnuts can also be used.
Broccolini:
3. Remove small leaves from the stems of the broccolini. Bring a pot of water to a boil, add salt and the broccolini and blanch for 1 minute. Transfer to an ice bath. Strain and pat dry. Set aside.
4. Mix the vinegar, tamari, mirin, and toasted sesame oil together and reserve.
5. Heat a wok or large skillet over high heat. Add the sesame oil, red pepper flakes, ginger, garlic, and scallions. Stir-fry a few seconds until fragrant.
6. Add the sauce mixture and simmer until thickened, 30 seconds or so. Add the broccolini and toss with the sauce. Heat through. Remove to a platter. Top with the pecans and serve right away.
Serves 6
Ingredients:
Herbed Compound Butter:
¼ cup ghee or butter, at room temperature
½ teaspoon minced chives
1 teaspoon minced thyme
¾ teaspoon minced sage
½ teaspoon minced rosemary
1 teaspoon minced shallot
½ teaspoon lemon juice
Braised Celery:
1½ tablespoons herbed compound butter
1 medium yellow onion, sliced into half moons
1 bunch celery, bottom removed, cut each stalk into 1-inch slices-reserve some of the leaves and finely chop
sea salt and freshly ground pepper
1 cup vegetable stock
Directions:
Herbed Compound Butter:
In a small bowl, mix ghee or butter with the prepared herbs, shallot, and lemon juice. Spoon mixture onto a sheet of parchment paper, wax paper, or plastic wrap. Shape into a log, about 4-inches long. Place in the refrigerator until ready to use. Keeps about 1 week in the refrigerator, or 1 month in the freezer.
Braised Celery:
1. In a large, deep pan on medium heat, melt the compound butter and add the onions and celery pieces. Make sure they are in one layer as much as possible. Season with salt and pepper. Saute for a minute then add the vegetable stock and cover. Bring to a boil, then reduce heat down to a simmer.
2. Braise for 30 minutes, or until soft. Remove the lid and reduce any liquid left in the pan. The onions and celery should caramelize a little. When finished, taste for seasoning and place on a serving dish and sprinkle with reserved celery leaves, and dab with a little more compound butter.
Serves 6
Ingredients:
1-3 cucumbers (depending on size)
1 bunch scallions,
1 Serrano pepper, finely diced
Grated zest and juice of 2 limes
1 tablespoon light soy sauce
1 tablespoon light brown sugar
4 teaspoons roasted peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai or regular basil leaves
Directions:
1. Peel the cucumbers, halve them lengthwise then cut into long strips with a vegetable peeler. (You can scrape out the seeds if you like). Thinly slice the scallions on the diagonal, making them long and thin. Combine the cucumbers, scallions, and chili in a bowl.
2. Combine the lime zest, juice, soy, sugar, and oil.
3. Toss the vegetables with the dressing, add the peanuts and herbs and toss again. Serve on a large salad platter or individual plates.
Serves 4-6 as an appetizer
Ingredients:
3 tablespoons olive oil
2 cups chopped white onions
3 large cloves garlic, minced
1 large jalapeno, cored and minced with some of the seeds
1½ teaspoons ground coriander
½ teaspoon sea salt
½ teaspoon freshly ground pepper
5 cups packed torn and stemmed kale
5 cups chard, chopped (stems in 1-inch pieces and leaves in 2-inch pieces)
5 cups spinach or dandelion greens torn into pieces
1¼ cups chicken broth
1 16-ounce can whole hominy, drained and rinsed
½ cup chopped fresh cilantro leaves with some of the stems
1-2 tablespoons fresh lime juice
Chopped white onion for garnish
Directions:
1. In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions, garlic, jalapeno, coriander, salt, and pepper and cook, stirring frequently, for 4-5 minutes, or until the onions start to become tender.
2. Stir in the greens a handful at a time; first the kale, then the chard, then the spinach or dandelion greens, adding a little broth with each addition, as necessary if the pot gets dry.
3. When all the greens have been added, stir in the remaining broth and hominy. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes or until the flavors are blended, the greens are tender, and the hominy is heated through.
4. Remove from the heat and stir in the cilantro and lime juice, to taste. Ladle into warm bowls, sprinkle each with a little raw onion, and serve.
Serves 4
Ingredients:
½ cup almonds, blanched and peeled
¾ teaspoon sea salt
¾ teaspoon paprika
½ teaspoon olive oil, or more if needed
3 medium kohlrabi, plus the leaves
1½ teaspoon olive oil
3 cloves garlic, minced
sea salt and freshly ground pepper, to taste
Directions:
1. Preheat oven to 200 degrees F. Prepare the almonds as directed. Make sure they are dry and place on a baking sheet. Set aside.
2. In a mortar and pestle, grind the salt and paprika until it becomes a finely ground mixture.
3. Place the baking sheet with the almonds in the oven, and toast for about 15 minutes or until golden brown. Remove from the oven and slice the almonds into slivers; put in a medium bowl.
4. Toss the almonds in the olive oil. Start with 1 teaspoon and add more if necessary, until all almonds are lightly coated. Add the salt and paprika mixture. Set aside.
5. Remove the greens from the kohlrabi and slice thinly. In a bamboo steamer or regular steamer basket, add the kohlrabi greens and bulbs. Steam for about 10 minutes, until the bulbs are slightly tender. Remove the bulbs then peel and julienne them. Leave the greens in the steamer for another 10-15 minutes, until tender. Remove and place in a bowl.
6. In a large skillet, on medium heat, add the olive oil, garlic, and sliced kohlrabi bulbs. Stir the mixture frequently so the garlic won’t stick or burn. Saute until the kohlrabi is tender, about 10 minutes.
7. While the kohlrabi is cooking, roughly chop the slivered almonds and toss them in at the last minute of cooking. Add the greens, season with a little a salt and pepper, and drizzle with a little olive oil. Serve warm.
Serves 6
Ingredients:
1/3 cup pine nuts
8 cups spinach leaves, packed
1½ cups basil leaves, chiffonade (cut into thin ribbons)
¼ cup olive oil
1 pinch sea salt
3 tablespoons aged balsamic vinegar
2 cloves garlic, minced
1 tablespoon nutritional yeast (optional)
sea salt and freshly ground pepper, to taste
Directions:
1. Place pine nuts on a parchment-lined baking sheet and toast for 6-8 minutes.
2. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough olive oil to lightly coat and sprinkle with a pinch of salt.
3. In a pan on medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes then toss the spinach and basil with just enough warm dressing to coat.
4. Sprinkle with toasted pine nuts and nutritional yeast (if using). Season with salt and pepper. Toss together to combine.
Serves 8
Ingredients:
Sauce:
¼ cup mint leaves
¾ cup packed basil leaves
2 lemons, zested and juiced
½ cup olive oil
1½ teaspoons maple syrup
Cauliflower:
1 medium head cauliflower, stalks and stem discarded
1 tablespoon olive oil
½ large red onion, finely diced
sea salt and freshly ground pepper, to taste
1/8 cup fresh basil, chiffonade (cut into thin ribbons)
1/8 cup fresh mint, chifffonade
¼ cup pistachios, toasted and chopped
Directions:
Sauce:
1. Combine all sauce ingredients in a blender. Puree until smooth. Taste and adjust flavors, if necessary, and set aside.
Cauliflower:
1. To prepare the cauliflower, place the florets in a food processor and pulse to a “grainy” consistency.
2. Add oil to a wide a pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add cauliflower and season with salt and pepper. Cook, stirring often, until the cauliflower softens, about 15 minutes.
4. Add ¼ cup of the sauce to the cauliflower and cook for another 10 minutes. Add enough sauce to coat and mix well. Season with salt and pepper to taste.
5. Transfer to a platter and garnish with herbs and pistachios.
Serves 6
Ingredients:
1½ teaspoons olive oil
1 medium onion, sliced
1 medium clove garlic, minced
2 cups sliced fennel, green fronds minced and reserved
½ teaspoon fennel seed
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
2¼ cups vegetable stock, divided
2 teaspoons lemon juice
1 teaspoon orange zest
1½ teaspoons arrowroot or kudzu
1½ teaspoons white miso
1 head radicchio
Directions:
1. Heat a large pan on medium heat and add the oil. Add the onions and garlic and sauté until the onions wilt, about 3-4 minutes.
2. Add the sliced fennel to the onions and garlic along with the fennel seeds, salt, and pepper. Cook, uncovered for 10 minutes, stirring occasionally.
3. Add 2 cups of stock, the lemon juice and orange zest; cover the pan and simmer for 20 minutes, or until the fennel is very tender. When the fennel is tender, remove with a slotted spoon and set aside.
4. Mix in the arrowroot or kudzu with the remaining ¼ cup stock and stir to dissolve. Bring the liquid in the pan to a boil and reduce to 1 cup. Add the kudzu mixture to the liquid in the pan. Continue to cook, stirring continuously, until the liquid is clear and thickened, about 1 minute. Remove from heat and stir in the miso until it is dissolved.
5. Separate radicchio leaves. Place about ¼ cup of the fennel in each radicchio leaf. Arrange the leaves on a platter. Spoon a little fennel sauce over each leaf. Serve at room temperature or chilled, garnished with minced fennel fronds.
Serves 6
Ingredients:
¼ cup chopped almonds
3 tablespoons chopped cilantro
¾ cup plain yogurt
Sea salt
Hot paprika
Directions:
1. In a food processor, pulse the nuts until they are reduced to a powder. Add the cilantro and yogurt and process until smooth and pale green. Season with salt and paprika.
Makes about 1 cup