Ingredients:
1 quart fresh orange juice
4 cups of buttermilk, plain yogurt, sour cream, any combination
1 tablespoon honey
2 tablespoons lemon juice
dash of cinnamon
dash of freshly grated nutmeg
1½ pint of strawberries
Directions:
1. Whisk together everything except the berries.
2. Wash, drain, and slice the berries.
3. Divide the berries into individual bowls and ladle the soup on top. Garnish with mint and serve chilled.
Serves 4-6
The ancient grain freekeh is toasted young green wheat that is slightly nutty, chewy, and smoky. This quick-cooking super food is high in fiber, protein, iron, and calcium.
Ingredients:
Crust:
Olive oil
1½ cups water
2/3 cups freekeh
½ cup lightly packed almond flour
1/3 cup grated Parmesan cheese
½ teaspoon freshly ground black pepper
Filling:
2 tablespoons olive oil
1 very large onion, halved and sliced
4 cloves green garlic , minced
2/3 cups each: Shredded smoked mozzarella and Jack cheese
¼ cup grated Parmesan cheese
2 cups each: torn mustard greens, curly kale, chard, and dandelion leaves
1 tablespoon each: chopped fresh rosemary, oregano, and Italian parsley
1½ cups half-and-half
½ cup ricotta cheese
½ teaspoon sea salt
4 eggs
Directions:
1. Preheat oven to 425 degrees and coat a 9-inch spring form pan with olive oil
2. Bring water and freekeh to a boil in a medium saucepan, reduce heat and simmer, covered, for 10 minutes and let cool. Fluff with a fork and stir in remaining crust ingredients and press evenly onto the bottom and sides of the prepared pan. Bake for 20 minutes.
3. While crust is baking, heat olive oil in a very large skillet over medium heat. Add onion and cook for 30 minutes, stirring quite frequently. Remove from heat and stir in green garlic. Spread on the bottom of the crust and top with mozzarella, Jack, and Parmesan cheeses.
4. In a large pot of boiling water, blanch the greens for 2 minutes then run under cold water to stop the cooking process. They will turn bright green. Squeeze out all excess water. Separate with your fingers and place greens and herbs over cheese.
5. Beat remaining filling ingredients well in a large bowl and carefully pour into the pan. Reduce heat to 375 degrees F. Bake for 55 minutes or until the center is set when pan is gently shaken. Let stand for 5 minutes before removing sides from pan.
Serves 10
Ingredients:
1½ pounds broccoli florets
12 kumquats, thinly sliced and large seeds removed
1/8 teaspoon dried red pepper flakes
3½ tablespoons olive oil
3 medium green garlic bulbs, minced
sea salt
Freshly ground black pepper
Directions:
1. Preheat the oven to 425 degrees F. In a large bowl, toss together the broccoli, kumquats, and pepper flakes. Drizzle on 3 tablespoons olive oil and toss to coat. Spread the mixture out on a rimmed baking sheet, leaving a little space between the broccoli and kumquats. Roast for 15 minutes.
2. In the same bowl, toss the garlic and remaining ½ tablespoon oil. Add it to the broccoli on the baking sheet and gently toss. Roast an additional 10-12 minutes, until the broccoli is nicely browned. Season with salt and freshly ground pepper.
Serves 6-8
Ingredients:
Dressing:
3 tablespoons seasoned rice vinegar
1/8 teaspoon sea salt
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/3 cup olive oil
1 large green garlic bulb, minced
1 tablespoon finely sliced fresh chives
Salad:
1 pound mustard greens, washed and stems removed
4 cups assorted baby lettuces, washed, torn into bite-size pieces, and patted dry
¼ cup dried cranberries (optional)
1/3 cup grated Parmesan cheese (optional)
Directions:
1. To make the dressing: In a small bowl or glass measuring cup with a handle, stir together the vinegar and salt until the salt dissolves. Add the syrup and mustard; whisk to combine. Drizzle in the olive oil while whisking. Stir in the garlic and chives.
2. To make the salad: Put the mustard greens and lettuces in a large bowl. Add the cranberries, if using. Stir the dressing and pour it over the greens. Toss to coat. Season with pepper. Taste and adjust the seasonings.
3. Divide the salad between 8 plates and top with the Parmesan cheese.
Serves 8
Ingredients:
Dressing:
3 tablespoons freshly squeezed Meyer lemon juice
1/4 cup olive oil
1 tablespoon diced shallot
1/4 teaspoon sea salt
Salad:
6-8 cups mixed greens, torn into bite-size pieces (lettuces, mizuna, mustard greens, cilantro, etc.)
1 avocado, sliced with a squeeze of lemon juice to prevent browning
3 medium beets, trimmed and washed
1 teaspoon olive oil
Pinch of sea salt
Roasted pistachios (optional)
Directions:
1. Preheat oven to 425 degrees F.
2. Drizzle beets with 1 teaspoon of olive oil and a sprinkle of salt. Roast beets by wrapping them in parchment paper then aluminum foil and baking in oven for 30 minutes or until tender, depending on size (the aroma will tell you when). Insert a fork to test them – tender, yet firm. Transfer from oven, cool, peel off skins then cut into small cubes, thin slices, or julienne (as desired).
3. Dressing – whisk together the lemon juice, salt, and shallot. Slowly pour in the olive oil and whisk until smooth.
4. Assembly – in a large bowl, add the mixed greens, top with the avocado and beets. Have the dressing served on the side with a bowl of roasted pistachios.
Serves 6-8
Ingredients:
1/4 cup pine nuts or slivered almonds
2 teaspoons olive oil
2/3 cups brown rice or rice of choice
1/3 cup golden raisins
2 teaspoons chili powder
2½ cups vegetable stock
1¾ pounds broccoli
Directions:
1. Toast pine nuts or almonds in a wide frying pan over medium-low heat, stirring until lightly browned, about 3 minutes. Remove from pan and set aside.
2. In the same pan, heat oil over medium-high heat. Add the rice, raisins, and chili powder. Cook, stirring, until the rice begins to tune opaque and golden (about 3 minutes). Stir in the vegetable stock; reduce heat, cover tightly, and simmer for about 40 minutes, or until tender if using brown rice.
3. Meanwhile, cut off and discard tough ends of broccoli stalks. Cut florets into bite-size pieces and set aside. Peel the stalks and thinly slice.
4. When the rice is almost done, distribute broccoli florets and sliced stalks over rice mixture. Cover and continue cooking until broccoli is tender, about 7 minutes. Mix gently, transfer to a warm serving platter and sprinkle with nuts.
Serves 4
Ingredients:
2 tablespoons olive oil
2 cups chopped yellow onions
3 pounds carrots, washed and cut into 1-inch pieces
2 teaspoons grated fresh ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 small pinch red pepper flakes
8 cups vegetable broth
1 teaspoon sea salt
1/8 teaspoon maple syrup
Directions:
1. In a 6-8 quart pot, heat the olive oil over medium heat. Add the onions, with a pinch of salt, and sauté until golden. Add the carrots, ginger, cumin, cinnamon, turmeric, and red pepper flakes and stir to combine. Deglaze the pan with1 cup of the broth then add the remaining 7 cups and 1 teaspoon salt. Cook until the carrots are tender, about 20 minutes.
2. In a high speed blender, blend the soup in batches, adding the cooking liquid first, then the carrots. Blend until very smooth! Add additional liquid to reach desired thickness. Return to the pot, add the maple syrup, stir and reheat slowly.
3. Serve with a drizzle of the cashew cream over the top of the soup for an extra treat. YUM!
Serves 6-8
CASHEW CREAM
Makes about 1½ cups
Ingredients:
1 cup raw cashews
1 cup water
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/16 teaspoon freshly grated nutmeg
Directions:
1. Grind the cashews in a mini food processor, nut or coffee grinder to give them a head start. Put the water in a blender and add the lemon juice, salt, ground cashews, and nutmeg, and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience!
Ingredients:
1 large yellow onion, peeled and diced
1 medium carrot, thinly sliced
1 celery stalk, thinly sliced
4 cloves garlic, peeled
2 teaspoons cumin seeds, toasted and ground
1 tablespoon sweet paprika
2 bay leaves
1 large tomato, finely chopped
6 cups vegetable stock
3 cups cooked fava beans
1/4 teaspoon cayenne pepper, or to taste
1/4 cup finely chopped parsley
zest and juice of 1 lemon
2 tablespoons finely chopped mint
Sea salt to taste
Directions:
1. Place onion, carrot, and celery in a large pot and sauté over medium heat for 10 minutes, adding 1-2 tablespoons of water at a time to keep the vegetables from sticking. Add the garlic, cumin, paprika, bay leaves, and tomato and cook for 5 minutes. Add the vegetable stock and fava beans and cook, covered, for 20 minutes on medium-low heat.
2. Add the cayenne, parsley, lemon zest, lemon juice, and mint. Cook for another 5 minutes and season with salt.
Serves 4-6
Ingredients:
Cabbage rolls:
1 cup water or stock
½ teaspoon olive oil
½ cup kasha
½ head cabbage, separated into whole leaves
½ cup raw sauerkraut
2 tablespoons Dijon mustard
2 tablespoons pumpkin seeds, toasted and roughly chopped
sea salt and freshly ground pepper to taste
1½ teaspoons nutritional yeast (optional)
½ teaspoon dulse flakes (optional)
Sauce:
1½ tablespoons Dijon mustard
1½ teaspoons honey
½ teaspoon olive oil
sea salt and freshly ground pepper
Directions:
1. Bring the water or stock to a boil in a medium saucepan then add olive oil and kasha, reduce heat to low and cook, covered, for 15 minutes. Remove from heat and continue to steam, covered, for an additional 10 minutes then spoon into a bowl.
2. Combine the kasha with the sauerkraut, Dijon mustard, nutritional yeast (if using), pumpkin seeds, and dulse flakes (if using). Add salt and pepper to taste.
3. Steam the cabbage leaves until they are tender – a few minutes. Remove and place on towels to dry.
4. Place each cabbage leaf on a flat surface to roll. Place a few spoonfuls of the kasha filling in the center of the leaf, tuck in the sides and roll. Place each cabbage roll seam side down on the serving plate.
Sauce:
In a medium bowl, whisk together the mustard and honey until well blended. Whisk in the olive oil, adding more if the mixture needs to be thinner. Season with salt and freshly ground pepper. Drizzle over the cabbage rolls.
Serves 6
Ingredients:
2 tbs olive oil
4 cups sliced yellow onions (Vidalia or Maui, if available)
sea salt to taste
3 bunches mixed arugula, mustard greens and dandelion greens, roughly chopped and washed
½-¾ pound crumbled feta cheese
Freshly ground black pepper
Directions:
1. Heat the oil in a large, deep skillet or Dutch oven. Add the onion, salt lightly and sauté over high heat for about 5 minutes, then turn the heat to medium, cover, and cook until very tender, about 10 minutes more.
2. Add the chopped greens in batches, sprinkling each addition lightly with salt then letting it wilt down a little before adding the next batch. When all the greens have wilted, stir in the feta and cook 2 minutes more. Taste and adjust seasonings.
3. Transfer to a platter and grind a generous amount of black pepper to taste. Serve warm on pasta, or grains, or by itself.
Serves 4-6