Ingredients:
6 large leeks
6 green garlic
2 large eggs
2 shallots
¼ cup white wine or sherry vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
Parsley
4 salt-packed anchovies (optional)
Directions:
1. Thoroughly clean the leeks and green garlic – cut off their roots and coarse green tops and peel the outermost layers. Starting 2 inches above the root end cut the leeks almost in two lengthwise then submerge both leeks and garlic in water to remove any clinging dirt. Cook separately in well salted boiling water until just tender, about 4 minutes, and drain.
2. Bring another pot of water to a boil, put the eggs in a sieve and immerse them in the boiling water for 9-10 minutes. Remove the eggs from the water and cool under cold running water or in a bowl of ice water. The yolk should be just set. Peel the eggs.
3. Build a fire for grilling the leeks and garlic.
4. Prepare the vinaigrette: Peel the shallots and dice them finely. Cover with vinegar and macerate for 20 minutes. Add the mustard and whisk in the olive oil. Season with salt and freshly ground pepper. Rinse and filet the anchovies. Chop a handful of parsley.
5. Brush the leeks and garlic with olive oil and salt them. Grill over low to medium heat, turning frequently, until they are lightly browned on all sides, about 10 minutes.
6. Arrange the leeks and garlic on a platter. Drizzle the dressing generously over them, arrange the anchovies on top too, pass the eggs through a medium sieve over the platter, and sprinkle with chopped parsley.
Serves 6
Ingredients:
4 medium beets
2 tablespoons olive oil
1 tablespoon finely chopped ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped cilantro
1½ teaspoons red wine vinegar
1 teaspoon lime juice
¼ teaspoon (or less) cayenne pepper
Directions:
1. Preheat oven to 400 degrees F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, 30 minutes to an hour, peel them and cut into 1/8-inch dice.
2. Combine the beets with the ginger, Serrano peppers, peanut oil, salt, pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar, and spices.
Serves 4
Ingredients:
Asian Dressing:
2 tablespoons unrefined sesame oil
1 tablespoon toasted sesame oil
4 tablespoons rice wine vinegar
1 tablespoon minced garlic
2 teaspoons grated ginger
2 tablespoons sweetener
1-2 tablespoons namu shoyu, tamari, or soy sauce
dash of cayenne
red chili flakes (optional)
Salad:
2 cups finely shredded cabbage of choice
1 cup diagonal-cut fresh snow peas
1/3 cup matchstick-cut carrots
1/3 cup matchstick-cut daikon radish
¼ cup very thinly sliced sweet red pepper
1/3 cup diagonally sliced green onion
2 tablespoons chopped parsley
½ cup lightly toasted, cooled and chopped cashews
Directions:
Whisk all dressing ingredients together until smooth. Combine all salad ingredients in a large mixing bowl and toss with the Asian dressing. Allow the salad to sit for at least several minutes before serving to let the flavors marry, and eat within an hour of making if you like your veggies crunchy. If you don’t mind eating your coleslaw a bit limp, you can keep it refrigerated for several days in an airtight container.
Makes 4-6 servings
Ingredients:
1½ pounds firm tofu, cut into ½-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5½ tablespoons peanut oil
Seasonings:
3 tablespoons minced scallions
2 tablespoons minced green garlic
2 tablespoons minced ginger
1 teaspoon hot chili paste
1 cup scallions greens cut into 1-inch lengths (about 3 scallions)
1½ cups thinly sliced water chestnuts
Sauce (Mixed together)
1 cup chicken or vegetable broth
1 tablespoon soy sauce
3½ tablespoons rice wine or sake
2 tablespoons sweetener
1 tablespoon Chinese black vinegar or Worcestershire sauce
1¼ tablespoons non-GMO cornstarch or arrowroot
1¼ cups dry-roasted peanuts
Directions:
1. Wrap the tofu slabs in paper towels, or a cotton cloth, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out excess water. Cut tofu slices into about ½-inch thick and 2½-inches long. Place them in a bowl.
2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water and drain again.
3. Heat a large, heavy skillet and add 2½ tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoon of oil. Continue frying the rest of the slices. Remove and drain.
4. Reheat the skillet, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1½ minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through.
5. Scoop the dish into a serving platter. Serve with steamed rice.
Serves 6
Ingredients:
¾ cup short grain brown rice
2 bunches kale
2½ tablespoons olive oil
1 small onion
½ cup chicken or vegetable stock
1 cup milk or almond milk
1½ teaspoons sea salt
¼ teaspoon freshly ground black pepper
Pinch of fresh grated nutmeg
1 large egg plus 1 large egg yolk
7 ounces semi-hard cheese shredded
½ cup fresh breadcrumbs
Directions:
1. Preheat oven to 350 degrees F. Butter an 8-inch baking dish.
2. Cook the rice in 1½ cups boiling water. Reduce heat and cover. Simmer for 35-40 minutes, until tender. Set aside.
3. Wash the kale, strip the leaves from the stems, and cut the leaves into 1-inch strips. Bring a large pot of salted water to a boil. Blanch the kale for 2 minutes. Drain and rinse to cool, squeezing out any excess water. Set aside.
4. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 4 minutes, or until it begins to brown. Add the chicken or vegetable stock and boil for 3 minutes, or until the liquid is reduced to less than ¼ cup. Reduce the heat to medium-low and stir in the milk along with the salt, pepper, nutmeg, rice, and kale. Remove from heat and stir in the egg, yolk, and 1½ cups of the cheese, mixing thoroughly.
5. Spread the mixture in the baking dish and top with the reserved cheese and breadcrumbs. Bake for 40 minutes, or until the gratin is golden brown on top and bubbling around the edges.
6. Serve hot or at room temperature.
Serves 4-6 as a side dish
Ingredients:
1 1/3 cups cubed bread
4 cloves green garlic, minced
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
¼ teaspoon sea salt
Freshly ground pepper to taste
1½ pounds Brussels sprouts, stems and loose leaves removed, halved lengthwise
Directions:
1. Preheat oven to 325 degrees F.
2. Lay the bread on a baking sheet and bake for 15-20 minutes, or until the cubes are toasted and golden brown. Using a food processor, pulse the bread and about ½ of the garlic until you have small pieces about the size of a lemon seed. Set aside.
3. In a medium skillet over medium-high heat, heat the oil. Cook the onion, stirring frequently, 3-4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook 5 minutes, or until the onions are golden and beginning to caramelize. Set aside.
4. Bring a large to of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook 6 minutes, or until the sprouts are tender when pierced with a fork.
5. Drain the Brussels sprouts and place them in a large bowl. Add the onions and toss. To serve, place the sprouts in a serving dish and sprinkle with the garlic breadcrumbs.
6. Serve warm or at room temperature.
Serves 4-6
Ingredients:
1 head cauliflower, cut into 1½-inch florets
½ cup olive oil
½ small red onion, minced
1½ tablespoons capers, drained and mashed
2 teaspoons preserved lemons (optional)
1½ tablespoons freshly squeezed lemon juice
2¼ teaspoons sea salt
1¼ teaspoon freshly ground black pepper
¼ cup chopped parsley
Directions:
1. Bring a large stockpot of salted water to a boil. Add the cauliflower and cook for 2 minutes, or until tender. Drain and rinse in cold water.
2. Combine the olive oil, onion, capers, preserved lemons (if using), lemon juice, salt and pepper in a large bowl. Add the cauliflower and mix well. Marinate for at least 1 hour at room temperature, tossing once or twice.
3. Garnish with parsley and serve at room temperature.
Serves 4-6
Ingredients:
6 large beets, scrubbed, halved
1 bunch carrots, scrubbed, top and ends trimmed,
1 large onion, small dice
4 large leeks, washed well, sliced into thin rounds
4 apples, cored, cut into small chunks
6-8 cups vegetable stock
Olive oil
Balsamic vinegar
4 tablespoons minced ginger (add according to your taste)
sea salt and freshly ground black pepper to taste
1 tablespoon apple cider vinegar, or to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Put the beets in a large bowl and sprinkle generously with olive and balsamic vinegar. Lightly salt and pepper. Place them in a single layer on a baking sheet.
3. Repeat this process with the carrots.
4. Roast the beets and carrots for 40 minutes, or until tender and browned. The carrots may not take as long to roast as the beets, so check every once in a while. Stir occasionally while they are roasting. Remove from the oven when they are tender. Set aside to cool.
5. Meanwhile, in a large soup, heat over medium-high heat 1 tablespoon olive and add the onions. Saute, stirring occasionally, until the onions begin to caramelize, about 7-10 minutes. Add the leeks and cook, stirring, until they begin to turn bright and green and wilt, about 5 minutes. Add the chopped apples and ginger; continue to cook, stirring occasionally, sweating them down for another 5-10 minutes. Set aside.
6. When the carrots are cool, cut them into 1-inch pieces and add to the soup pot.
7. Peel the beets and cut into 1-inch pieces, adding them to the soup pot.
8. Return the soup pot to the stove, add the stock, and cook, over medium heat, stirring occasionally for 10 minutes or until the vegetables have heated through and are beginning to cook down. Season with sea salt and freshly ground black pepper.
9. Remove from heat, puree the soup in batches in a food processor or blender until it becomes a very smooth consistency. Put back on the stove and heat over medium heat, stirring occasionally, until warm to hot. Taste, add the vinegar to your liking and season with more salt and pepper if needed.
Serves 6 or more
Ingredients:
1½ cups short-grain brown rice
1¾ teaspoons sea salt, plus more for sprinkling
1 small celery root (celeriac), peeled and cut into ¼-inch pieces
¼ teaspoon freshly ground black pepper, plus more for sprinkling
1½ tablespoons olive oil
12 large chard leaves, stripped from the stems and cut in half lengthwise
1½ cups semi-hard sheep’s-milk cheese
8 green onions (white and green parts, chopped)
¼ cup red bell pepper, diced
2 teaspoons fresh rosemary
2 teaspoons fresh chopped thyme
2 tablespoons apple cider vinegar
Directions:
1. Cook the rice in 3 cups boiling water. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until tender.
2. Preheat the oven to 400 degrees F.
3. In a medium bowl, combine the celery root, ¼ teaspoon salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet and roast 12-15 minutes, or until the cubes are golden brown, stirring once.
4. While the celery root is roasting, blanch the chard leaves in a pot of salted boiling water for 2 minutes. Rinse in cold water, drain well, dry and set aside.
5. In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
6. To assemble rolls, lay one leaf flat on a cutting board or other smooth surface. Sprinkle with a pinch of salt and pepper on each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a ½ x ½ -inch log. Fold the short ends of the leaf over the filling. Fold one side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the others leaves and filling.
7. Serve at room temperature.
Makes 24 rolls
Ingredients:
2 tablespoons olive oil, divided
2 cups diced, peeled celery root (celeriac)
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 12-15 ounce jar Tikka Masala simmer sauce
1 cup frozen peas
Directions:
1. Heat oil in a skillet over medium-high heat. Add celery root and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the remaining 1 tablespoon oil and the chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes.
3. Add the sauce; adjust the heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8-10 minutes.
4. Stir in the peas and simmer for 1 minute more.
Serves 4 (1 cup each)