Ingredients:
4-6 medium beets, washed and peeled
2 oranges, zested, peeled and segmented
2 cups cooked navy beans, or one 15ounce can, drained and rinsed
¼ cup rice vinegar
3 tablespoons minced fresh dill
sea salt to taste
½ teaspoon freshly ground black pepper
4 cups mixed chopped greens (like: lettuce, radicchio, frisee, spinach, escarole, etc.)
4 tablespoon slivered almonds, toasted
Directions:
1. Place the beets in a saucepan and cover to about 1 inch over with water, the beets. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until the beets are tender. Drain the beets and set aside to cool.
2. Once the beets have cooled, cut them into wedges and place them in a large bowl. Add the orange zest and segments, navy beans, rice vinegar, dill, salt and pepper to the beets. Toss lightly to combine.
3. To serve, divide the mixed greens among 4 plates then top with the beet salad and garnish with the toasted almonds.
Serves 4
Ingredients:
1½ cups brown basmati rice
2 cups cooked chickpeas, or one 15-ounce can, rinsed and drained
1 fennel bulb (2 if small) trimmed and diced
1 orange, zested, peeled, and segmented
¼ cup plus 2 tablespoons white wine vinegar
½ teaspoon crushed red pepper flakes
¼ cup finely chopped fresh parsley
Directions:
1. Rinse the cooked rice under cold water and drain. Add it to a pot with 3 cups cold water. Bring it to a boil over high heat, reduce heat to medium-low and cook, covered for about 45-50 minutes, or until the rice is tender.
2. While the rice cooks, combine the chickpeas, fennel, orange zest and segments, vinegar, red pepper flakes, and parsley in a large bowl and mix well.
3. When the rice is finished, add the rice to the bowl and mix well.
Serves 4
Ingredients:
1 large onion, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1½ tablespoons sweet paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
1 tablespoon olive oil
8 cups vegetable stock
1 medium butternut squash, peeled, halved, seeded, and cut into ¾-inch pieces (or delicata squash can be used)
1-2 celeriac root, peeled, sliced about ¾-inch thick, then cut into cubes
1-2 kohlrabi root, peeled and sliced into ¾-inch slices, then cut into cubes
1 -2 potatoes, cut into ½-inch pieces
1 bunch kale or chard, stemmed and cut into bite-size pieces (can use both)
One 15-ounce can crushed tomatoes
2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
2 tablespoons finely chopped mint
2 large pinches saffron, soaked for 10 minutes in ¼ cup warm water (optional)
sea salt and freshly ground black pepper
½ cup finely chopped cilantro
Directions:
1. Place onion, carrots, celery and olive oil in a large pot and sauté over medium-high heat for 10 minutes, stirring occasionally. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes.
2. Add the vegetable broth, squash, celeriac, kohlrabi, potatoes, tomatoes, and chickpeas and bring to a boil over high heat. Reduce the heat to medium-low and cook, uncovered for 25 minutes.
3. Add the mint (and saffron in its soaking liquid, if using) then season stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender. You may need to add more vegetable stock if it is getting too thick. Serve garnished with cilantro.
Serves 6-8
Ingredients:
Soup:
1 tablespoon olive oil
1 medium red onion, chopped
¾ teaspoon sea salt, plus more to taste
2 cloves garlic, minced
¾ teaspoon dried thyme
¾ teaspoon dried savory
¾ cup buckwheat groats (not kasha)
4 cups vegetable broth
¼ teaspoon freshly ground black pepper
2 cups raw shredded beets
2 teaspoon dry sherry or 1 tablespoon white balsamic vinegar
Horseradish Yogurt Topping
¾ cup thick plain yogurt (like Greek yogurt)
3 tablespoons freshly grated horseradish
1½ teaspoon apple cider vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
1. To make the soup: Heat a large, heavy pan over medium-high heat, add the olive oil and red onion with ¼ teaspoon salt and cook, stirring occasionally, until the onion softens and is fragrant, about 7 minutes. Add the garlic, thyme, and savory, cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in the buckwheat and cook, stirring occasionally, until the buckwheat is lightly browned, about 3-4 minutes. Add the broth, the remaining salt and stir the bottom to release any toasted bits. Decrease the heat to medium-low and cook until the buckwheat is tender, about 15 minutes.
3. Meanwhile make the horseradish yogurt topping: Combine the yogurt, horseradish, apple cider vinegar, salt, and pepper in a small bowl. Mix well until smooth and well combined. Set aside.
4. To finish the soup, stir in the beets, and about 1 cup of water, stir and cover. Allow to sit for at least 5 minutes for the vegetables to steam. Depending on the sweetness of the beets, you can add a drop of sweetener to your taste.
5. Ladle the soup into bowls and garnish with a dollop of the yogurt horseradish topping. Serve warm.
Serves 4
Ingredients:
2 tablespoons olive oil
5 cups butternut squash, peeled and cut into cubes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, peeled and diced
5 cups broth of choice
¾ cup peanut butter
2 tablespoons tomato paste
¼ cup chopped cilantro
sea salt and freshly ground black pepper
1 serrano pepper, minced (optional)
Directions:
1. Heat oil in a saucepan over medium heat. Add butternut squash, seasonings, garlic, and onion; cook, stirring occasionally, until the onion starts to turn translucent.
2. Add the broth, peanut butter and tomato paste. Bring to a boil.
3. Reduce heat and simmer, covered, for 20 minutes, or until the squash is tender. Add cilantro and season with salt and pepper before serving.
Serves 6
Ingredients:
4 tablespoons unsalted butter
1½ pounds carrots, sliced
2 celery ribs, sliced (I use a couple of celery root slices, peeled and chopped instead of the celery for a nice texture)
1 small onion, diced
2 tablespoons grated fresh ginger
½ cup water
5 cups vegetable stock
¾ cup coconut milk
3 tablespoons maple syrup
1 cup heavy cream
sea salt and freshly ground pepper to taste
1 tablespoon dry, unsweetened coconut
Directions:
1. Heat butter in a 4-quart pot over medium heat. Add carrots, celery, onion, and ginger; cook until the vegetables are soft.
2. Add water and cook 3 more minutes. Add stock, coconut milk, and maple syrup.
3. Bring to a boil over medium-high heat then reduce heat to low and simmer for about 30 minutes.
4. Turn off the heat and puree the soup with a hand blender or blender. Add the cream, then season with salt and pepper to taste.
5. Bring soup back to a simmer.
6. Garnish with dry coconut before serving.
Serves 10
Ingredients:
1 onion, chopped
2 cups leeks, washed and sliced
8 ounces unpeeled potatoes, diced
3¾ cups vegetable stock
1 bay leaf
8 ounces broccoli florets
1½ cups frozen green peas
2-3 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper
sprigs of parsley to garnish
Directions:
1. Combine onions, leeks, potatoes, stock, and bay leaf in a large soup pot. Cover and bring to a boil; reduce heat and simmer, stirring occasionally, for 10 minutes.
2. Add broccoli and peas, cover and return to a boil, then lower the heat and simmer for another 10 minutes, stirring occasionally.
3. Set aside to cool slightly. Remove and discard the bay leaf. Puree the soup in a blender or food processor until smooth.
4. Add the parsley, season to taste, and process briefly. Return to the pot and reheat gently until piping hot. Ladle soup into bowls and garnish with parsley.
Serves 4-6
Ingredients:
Salad:
2 medium delicata squash
1 tablespoon olive oil
sea salt
4 heaping cups chopped dandelion greens (or mixed greens)
2/3 cup pomegranate seeds
1/3 cup pumpkin seeds
3-4 ounces feta cheese, crumbled
Maple-Balsamic Vinaigrette:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon real maple syrup
½ teaspoon Dijon mustard
freshly ground black pepper
Directions:
1. Preheat oven to 425 degrees. Wash the squash and scrape off any tough bits of skin with a knife then slice into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the rounds with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake on a baking sheet for 30 minutes or until the squash is tender and golden, flipping halfway.
2. In a medium skillet, over medium-low heat, toast the pumpkin seeds, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat and place on a plate to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard with a pinch of salt and pepper.
4. Once the squash has had a few minutes to cool, combine the dandelion leaves, pomegranate seeds, pumpkin seeds, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Serve 4-6
Ingredients:
4 yellow, orange and/or red bell peppers
½ cup whole wheat orzo
1 15-ounce can chickpeas
1 tablespoon olive oil
1 medium onion, chopped
6 ounces spinach, coarsely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
¾ cup feta cheese, divided
¼ cup sun-dried tomatoes, (not oiled –packed)
1 tablespoon sherry vinegar or red wine vinegar
¼ teaspoon sea salt
Directions:
1. Halve the peppers lengthwise, through the stems, leaving stems attached. Remove seeds and white membrane.
2. Place the pepper cut-side down in a baking dish. Add ½ inch water and cover. Bake in a 375 degree oven for about 20 minutes, or until just tender. You want them to be a little firm. Let cool slightly, drain and set aside.
3. Meanwhile, bring a large saucepan of water to a boil. Add the orzo and cook, uncovered, until just tender, 8-10 minutes. Drain and rinse with cold water.
4. Mash the chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring until soft, about 4 minutes. Add the spinach and oregano and cook, stirring until the spinach is wilted, about 1 minute. Stir in the chickpeas, ¼ cup feta, tomatoes, vinegar, and salt; cook until heated through, about 1 minute.
6. Divide the filling among the pepper halves and sprinkle with the remaining ¼ cup feta. Serve immediately, or refrigerate until ready to use – they keep for 2 days, covered and refrigerated.
Servings 4
Ingredients:
1 butternut squash, cut in half and seeded; or 2-3 delicata squash cut in half and seeded
4 tablespoons olive oil
3 cloves garlic, thinly sliced
2 tablespoons butter
2 cups finely chopped onions
¼ cup sage, minced, plus more for garnish
1 tablespoon minced fresh thyme
¾ teaspoon sea salt
¾ teaspoon freshly ground pepper
1 cup polenta or fine-medium ground cornmeal
3 cups low sodium vegetable broth
6 ounces havarti cheese, cut into 1/2-inch thick pieces (or any cheese of your choice)
½ cup grated Parmesan cheese
Directions:
1. Preheat oven to 400 degrees.
2. Rub the flesh of the squash with the olive oil and scatter garlic inside. Roast the squash in a baking pan until the flesh is tender, but the sides are not collapsing, 20-30 minutes depending on the squash you are using – the butternut may take a little longer to roast.
3. Meanwhile, heat butter and remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onions, ¼ cup sage, and thyme; cook, stirring often, until the onions are just starting to brown, 5-7 minutes. Season with salt and pepper.
4. Add the polenta to the saucepan, stir to mix then whisk in the broth. Bring to a gentle boil. Reduce heat and simmer, whisking frequently, until cornmeal is tender, 10-15 minutes. Remove from heat, cool slightly then stir in the cheese.
5. If using butternut squash, when cool enough to handle scrape out a little of the flesh from the “neck” of the squash to create a larger cavity. Mash the flesh into a smooth puree and add it to the polenta, stirring well, before adding the cheese.
6. Spoon the polenta into the squash shells, then bake until the cheese is melted and the polenta is steaming hot, about 20 minutes. Serve garnished with sage, if desired.
Serves 8