Ingredients:
2 teaspoons ghee or butter
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon brown mustard seeds
½ teaspoon ground turmeric
6 potatoes, cut into ½-inch pieces
1 head cauliflower, cored and cut into 1-inch pieces
1 teaspoon sweetener
1 cup frozen peas, thawed
Directions:
1. Heat ghee or butter in a large pot over medium heat. Add the onions, and cook 5 minutes, or until softened. Stir in the garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sweetener, and ½ cup water.
2. Cover and simmer over medium heat until the vegetables are crisp-tender, about 7-10 minutes.
3. Stir the peas into the cauliflower mixture and season with salt and pepper if desired. Serve hot or at room temperature.
Serves 6
Ingredients:
Vinaigrette:
7 tablespoons olive oil
7 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup
Salad:
10 cups mixed lettuces, cut into bite-size pieces
1 hear radicchio, quartered, cored, and sliced into ribbons
1 cucumber, thinly sliced rounds
5 radishes, thinly sliced rounds
3 ounces (½ cup) Roquefort or creamy blue cheese, crumbled
¼ cup finely chopped toasted hazelnuts
Directions:
1. To make the dressing: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in a glass measuring cup. Season with salt and pepper to taste.
2. To make the salad: Toss together lettuces, radicchio, cucumber, and radishes in a large bowl. Add 3-4 tablespoon vinaigrette, and toss to coat.
3. Divide among plates. Sprinkle with Roquefort and toasted hazelnuts. Drizzle with more vinaigrette , if desired.
Serves 6
Ingredients:
2-3 fennel bulbs
¼ cup white wine (optional)
fennel tops
4 thyme sprigs
4 parsley sprigs
1 bay leaf
½ teaspoon fennel seeds, crushed
3 tablespoons olive oil
Lemon juice
Directions:
1. Trim away the root end of the fennel, cutoff leafy tops and fibrous stalks and peel away any bruised outer layers. Cut each bulb in half. Then into 3-4 wedges.
2. In a heavy-bottomed pan, heat 2 cups of water with wine, fennel tops, thyme, parsley, bay leaf, and fennel seeds. Bring to a boil and turn down to a simmer.
3. Pour in 3 tablespoons olive oil. Add the fennel and cook, turning now and then, until tender, about 10-12 minutes. If the water boils away before the fennel is done, add more water. Taste for salt and add a squeeze of lemon juice. Serve warm.
Serves 4
Ingredients:
1½ pounds carrots, cut into ½-inch thick pieces
2 cloves garlic, peeled
2 teaspoons olive oil
½ onion, fine dice
½ teaspoon ground cumin
¼ teaspoon ground caraway
sea salt
1-2 teaspoons fresh lemon juice
chopped cilantro
Directions:
1. Bring a large pot of water to a boil. Add the carrots and garlic. Cook until the carrots are tender, about 5-7 minutes. Drain.
2. Heat the oil in a small heavy pan and add the onions. Cook until soft, about 7 minutes. Add the caraway and cumin, stirring to mix well. Season with salt to taste. Add the drained carrots and garlic and cook for a couple minutes more.
3. Off the heat, mash into a coarse puree with a potato masher or fork. Add 1-2 teaspoons lemon juice and taste for salt. Put the puree in a bowl and garnish with fresh chopped cilantro.
Serves 4
Ingredients:
1 bunch chard
1 bunch spinach
1 bunch kale
2 large red onions
4 cloves garlic
¼ cup olive oil
1 bay leaf
1 tablespoon chopped fresh thyme
1 cup red wine
1 pound linguine
½ cup stock or water
2 tablespoons capers
sea salt and freshly ground black pepper
Directions:
1. Stem the chard and spinach, if necessary. Remove stems from the kale. Wash all greens and cut into chiffonade (thin strips). Peel and coarsely chop the onions. Peel and chop the garlic very fine. Put a pot of salted water on the stove for boiling.
2. Heat a heavy casserole over medium-high heat; add about half the olive oil and the onions, bay leaf, and thyme; cook, covered, until tender, about 5 minutes. Uncover and continue cooking about 5 minutes more, or until the onions are very brown, just short of burning. Add the red wine and deglaze the pan, cover, turn heat to low, and simmer for 3-4 minutes.
3. Put the pasta on to cook. Uncover the onions and add the garlic. After a minute or so add the greens and stock. Cook for 5 minutes, add the capers, and season to taste with salt and pepper.
4. Drain the pasta and add to the casserole with the greens. Pour in a little olive oil, toss well, and serve.
Serves 6
Ingredients:
¼ cup walnuts, lightly toasted
1 pound summer squash, ends trimmed
2 tablespoons olive oil
sea salt
Freshly ground black pepper
3 tablespoons chopped basil or parsley
¾ pound fedelini
Directions:
1. Preheat oven to 350 degrees F. Place the walnuts on a baking sheet and roast for 8- 10 minutes. Let cool slightly and coarsely chop.
2. Cut the squash into julienne with a knife or mandoline.
3. Heat the olive oil in a heavy pan over medium-high heat, add the julienned squash, tossing occasionally, until tender and lightly browned. Season with salt and pepper to taste. Add 3 tablespoons chopped basil or parsley and mix well to combine.
4. In a large pot of boiling, salted water cook the fedelini according to the package. Drain, reserving some of the cooking liquid.
5. Toss the noodles with the squash and a splash of cooking water. Add the walnuts, taste and adjust seasonings. Plate and garnish with freshly grated Parmesan cheese, if desired.
Serves 4
Ingredients:
Marinated Feta:
Olive oil
One 7 ounce block of feta
3 sprigs fresh thyme
2 bay leaves
1 teaspoon dry oregano
½ teaspoon red pepper flakes
Kale Salad:
1 bunch kale, stems removed
Olive oil
Sea salt
Few drops sherry vinegar
3 fresh apricots (or peaches/nectarines), quartered
1 tablespoon lightly toasted sesame seeds
Directions:
Make the marinated feta ahead of time:
1. Pour a few tablespoons of olive oil in a wide-mouth glass jar. Top with one-third of the feta, gently broken into bite-size pieces, and some of the herbs and red pepper flakes.
2. Continue to layer the ingredients until you have used all of the feta. Top with just enough olive oil to cover; the feta should be crowded in the jar, with the spices and oil surrounding the individual pieces of feta. Cover and refrigerate for several hours, or up to 1 week.
Making the salad:
1. Wash the kale and shake off some, but not all of, the water clinging to the leaves (the water will help the kale steam). Cut into bite-size pieces.
2. Heat a heavy-bottom pan over medium heat. When the pan is hot, add a few teaspoons of olive oil, the kale, and a pinch of salt. Cook, stirring occasionally, until the kale softens and “relaxes” about 3-5 minutes, adding a splash of water as needed to help the kale steam and tenderize. The kale should not brown; reduce heat as necessary.
3. Transfer kale to a serving dish and drizzle with a few more teaspoons olive oil and a few drops of vinegar. Crumble half the feta in a loose layer over the top, adding some of the oil the feta marinated in. Top with the apricot quarters, and sprinkle with some sesame seeds to serve.
Serves 2
Ingredients:
2 small firm heads radicchio
Olive oil as needed
Sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Thin shavings of Parmesan, Asiago, or dry-Jack
Directions:
1. Cut the radicchio into wedges about 2 inches thick at the widest point. Brush them generously with oil, season with salt and pepper, and set aside to marinate for 1 hour or more.
2. Lightly coat a cast-iron skillet with olive oil and set over medium-high heat. When it is very hot, add the radicchio and sear until the leaves begin to brown on the bottom after a few minutes. Turn and cook the second side, about 5 minutes in all.
3. Transfer to a plate and gently press the wedges to open up the leaves. Season with salt and pepper. Sprinkle with parsley, and cover with shavings of cheese.
Serves 4-6
Ingredients:
1 medium cauliflower, broken into florets
Juice of 1 lemon
Sea salt
Freshly ground black pepper
3 tablespoons olive oil
¼ cup olives of choice, pitted and coarsely chopped
2 tablespoons chopped parsley
¼ cup thinly sliced radishes
Capers (optional)
Directions:
1. In a large saucepan with a steamer inset and water in the bottom, steam the cauliflower until just tender. Remove from steamer and let cool.
2. Stir together in a large bowl juice of 1 lemon, salt and pepper. Whisk in the olive oil until it emulsifies.
3. Add the cauliflower and toss with the dressing. Taste and add salt and pepper to taste. Add more lemon, if needed.
4. Add the olives, parsley, and radishes. Toss gently to combine.
5. Optional – you can add a tablespoon of capers to the salad for a little surprise. Serve chilled.
Serves 4
Ingredients:
1 bunch kale, stems removed, leaves chopped
½ lemon, sliced into 5 thin slices, then quartered
1 tablespoon olive oil
1 tablespoon small capers, rinsed and drained
Directions:
1. Place a steamer inset in a large, deep saucepan. Add water to the bottom of the pot and set over high heat. When the water boils, spread 1/3 of the kale in the steamer. Sprinkle 6 of the lemon pieces over the kale. Repeat, laying the kale and lemon 2 times more. Place any extra lemon on top.
2. Cover tightly and steam until kale and lemon are tender, about 10 minutes. Transfer kale and lemon to a serving bowl. Drizzle on the olive oil. Sprinkle on the capers. Serve immediately.
Serves 4