Ingredients:
8 small cloves garlic, unpeeled
2 ounces crumbled feta cheese
10 ounces spinach, washed well, stems removed
3 tablespoons pine nuts, roasted
3 ounces drained sun-dried tomatoes
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
Directions:
1. Preheat oven to 350 degrees F. Place garlic in a small roasting pan; drizzle with 1 tablespoon olive oil. Roast for about 20 minutes, or until soft. Peel garlic.
2. Place garlic and crumbled feta into a serving bowl with the spinach, pine nuts, sun-dried tomatoes, and balsamic vinegar. Toss gently to combine. Season with sea salt and pepper to taste. Toss again to coat evenly and serve.
Serves 4
Ingredients:
Sea salt and freshly ground black pepper
2 pounds summer squash, coarsely grated
2 eggs, beaten
1 bunch scallions, thinly sliced
1 cup bread crumbs
2 cloves green garlic, finely chopped
½ cup chopped parsley
1 tablespoon chopped marjoram or basil
1 teaspoon chopped mint
Olive oil as needed
Directions:
1. Lightly salt the squash and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except for the oil and pepper. Quickly rinse the squash and squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.
2. Film 1-2 skillets with olive oil. When hot, drop in the batter ¼ cup at a time and cook the fritters over medium heat until golden on the bottom. Turn and cook the second side. Repeat as needed until all the batter is used up. Serve hot.
Serves 4
Ingredients:
1 tablespoon unsalted butter
3 cups ½-inch thick sliced carrots
¼ cup fresh lemon or orange juice (the lemon will make this very tart)
¼ cup pomegranate juice
sea salt and freshly ground black pepper
Directions:
1. In a medium skillet, melt butter over medium heat. Add the carrots and sauté until they are bright orange, about 2 minutes.
2. Pour on orange or lemon juice and pomegranate juice. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, about 12 minutes.
Makes 4 servings
Ingredients:
Spice Powder:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ teaspoon red pepper flakes
Squash:
2 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, smashed, peeled, and minced
1 teaspoon spice powder
Pinch of cayenne pepper
4 cups stemmed and washed chard
3 spring onions, coarsely chopped
3 tablespoons chopped fresh dill
¼ cup chicken or vegetable stock
1 teaspoon sea salt
4 small summer squash, trimmed and cut into 2-inch lengths and rounds cut into eighths
Directions:
1. Preheat oven to 400 degrees F.
2. Spread spice powder ingredients in an even layer in a flat dish. Cook, uncovered, shaking the dish once or twice, for about 7 minutes, or until the spices are fragrant and just starting to color. Keep an eye on these so they don’t burn. Let cool completely. Grind the spices into a fine powder in a spice grinder or clean electric coffee mill (makes ¼ cup).
3. Reserve 1 teaspoon of the spice powder for use in this recipe; store the remainder in an airtight container.
4. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, spice powder, and cayenne. Cook, stirring constantly for about 5-7 minutes, or until fragrant and onions are tender. Add the remaining ingredients, except for the squash. Cook, stirring frequently until the chard has wilted, about 5 minutes.
5. Stir in the squash. Saute, stirring occasionally, for about 7 minutes, or until the squash is just crisp-tender. You can cook it longer to get a softer texture of squash.
6. Remove from heat and let stand for 3 minutes before serving.
Serves 4 as side dish
Ingredients:
1 medium cucumber
16 red radishes, thinly sliced
½ cup chopped fresh parsley or cilantro
½ cup chopped spring onions
Vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon lemon juice
3 tablespoons olive oil or peanut oil
sea salt and freshly ground black pepper
Directions:
1. Peel away thin strips of the cucumber to create a striped effect. Slice the cucumber very thinly; arrange on individual plates or a serving platter. Place the radish slices on top of the cucumber. Sprinkle with the parsley or cilantro.
2. To make the vinaigrette: Whisk together vinegar, lemon juice, oil, and salt and pepper to taste in a bowl. Drizzle over radishes. Top with the chopped spring onions and serve.
Serves 4
Ingredients:
2 heads broccoli, stems only, peeled, trimmed, and cut into 2 x ½ x ½–inch sticks
2 cloves of green garlic, smashed and peeled
1 teaspoon sea salt
Freshly ground black pepper to taste
¼ cup fresh lemon juice
¼ cup olive oil
Directions:
1. Place rack on the lowest level of the oven. Preheat oven to 500 degrees F.
2. Arrange broccoli stems in a roasting pan; it is fine if they are close together.
3. In a mortar and pestle, or on a cutting board, using the back of a heavy knife, smash the garlic with the salt to make a smooth paste. Put the lemon juice in a small bowl and whisk in the garlic paste and olive oil until smooth. Pour mixture evenly over the broccoli. Turn broccoli until all sides are coated.
4. Roast for 7 minutes. Turn. Roast for another 8 minutes. The broccoli is done when the stalks are easily pierced with the tip of a sharp knife. Thinner pieces will cook more rapidly; remove them and roast the remaining pieces for 5-10 minutes more.
5. The broccoli may be served warm from the oven, or made ahead and served at room temperature.
Makes 2 cups
Ingredients:
Fine sea salt
2 cups Israeli couscous
1 cup shelled and cooked fava beans
¾ cup chopped raw pistachios
3 spring onions, chopped
5 radishes, cut into circles, then sliced into matchsticks
1 cup kale pesto
2 cups chopped butter lettuce
6 teaspoons lemon juice
1 tablespoon olive oil
Freshly ground black pepper
Lemon wedges for squeezing
Shaved parmesan, for garnish
Directions:
1. Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a boil, add the couscous and boil until al dente, about 7 minutes.
2. Add the cooked fava beans and cook for 1 minute longer. Drain the couscous and fava beans in a colander and run under a stream of cold water to stop the cooking process.
3. Transfer the couscous and fava beans to a medium bowl. Add the pistachios, spring onions, and ½ cup of the pesto and toss until well coated.
4. In a small bowl, toss together the lettuce, 2 teaspoons lemon juice, and the olive oil.
5. Add the remaining 4 teaspoons lemon juice to the couscous mixture and taste to adjust for seasoning, adding more salt and pepper, if needed.
6. To assemble, arrange a small handful of butter lettuce in each serving bowl. Place ½ cup of the couscous mixture in each bowl atop the lettuce then finish with 1 tablespoon of pesto in each. Serve with a lemon wedge and a few shavings of Parmesan.
Serves 4
Ingredients:
1½ cups dried split yellow peas, rinsed and picked over
sea salt
1 cup pumpkin seeds, toasted
1 cup lightly packed cilantro leaves and stems
1/3 cup freshly grated Parmesan cheese
3 cloves green garlic, peeled
1 tablespoon fresh lemon juice
1 small Serrano chili, seeded and de-veined
2/3 cup olive oil
2 large handfuls mixed salad greens
Directions:
1. Bring 5 cups of water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20-30 minutes, until tender. Drain and salt to taste.
2. Make the cilantro pesto by combining one third toasted pumpkin seeds with the cilantro, Parmesan cheese, lemon juice, ¼ teaspoon salt, a splash of olive oil, and chili then blend in a food processor or blender. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green saucer. Taste and add a pinch of salt if needed.
3. In a large bowl, toss the yellow split peas and remaining pumpkin seeds with 2/3 of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You will have a bit of pesto leftover, which you can use to refresh any leftovers.
Serves 4-6
Ingredients:
2+ cups lettuce, mixed varieties, torn into bite-size pieces
½ bunch mustard greens, stems trimmed
½ bunch kale, stems removed and leaves chopped finely
¼ cup cilantro leaves, whole, loosely packed
¼ cup Italian parsley, loosely packed
¼ cup basil leaves, loosely packed, torn
1-2 tablespoons fresh thyme leaves, picked
2-3 whole spring onions, sliced paper-thin
1/8 cup ghee or butter, melted
½ cup walnuts
¾ teaspoon cinnamon
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/8 cup olive oil
sea salt and freshly ground black pepper, to taste
1 medium apple, thinly sliced or julienned
Directions:
1. Combine the greens, herbs, and spring onions in a large bowl.
2. Preheat oven to 200 degrees F. Place the walnuts in a bowl and toss with the ghee or butter. Season with a pinch of salt and the cinnamon. Toss to coat. Place on a parchment-lined baking sheet. Put the walnuts in the oven and toast for about 15 minutes, checking frequently to make sure they don’t burn.
3. Whisk together the vinegar and mustard. Whisk constantly while drizzling in the olive oil until emulsified.
4. To serve: toss the apples and walnuts in the bowl with the greens. Coat with the dressing. Season with fresh pepper and serve.
Serves 6
This is a recipe Nourishing Generations used to make with the children. They made it and loved it – yay, they ate lots of veggies! It is easy and fun … hope you enjoy it. You can also add whatever other vegetables you like to the mix.
Ingredients:
1 medium yellow onion, small dice
2 cloves green garlic, minced
2 ounces mushrooms, chopped
1 sweet red pepper, diced
1 bunch chard, stems removed, leaves finely chopped
2-3 carrots, grated
½ bunch cilantro, finely chopped
1 handful of mustard greens, chopped (optional)
2 ounces cheddar, Jack, etc., grated
3 ounces queso fresco or feta, crumbled
½ teaspoon dried oregano
10 corn tortillas, cut in half
One 10-ounce jar green chili or enchilada sauce
oil to coat the pan
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the chopped and grated vegetables in a bowl; mix well. Combine the cheeses in another bowl. Add oregano to the cheese and mix to combine.
3. Prepare a 9×13 baking pan by coating all over with a thin layer of oil.
4. Layer the bottom of the pan with the cut tortillas.
5. Cover bottom layer with half the vegetables, drizzle a little enchilada sauce to coat, and then sprinkle with half the cheese.
6. Repeat for a second layer.
7. Bake, covered for 30 minutes. Optional – remove cover for the last 10 minutes to slightly brown the top.
Serves 8