Ingredients:
¼ cup walnuts, lightly toasted
1 pound summer squash, cut into julienne with a knife or mandoline
2 tablespoons olive oil
sea salt
fresh ground black [pepper
3 tablespoons fresh chopped marjoram, basil, or parsley
Optional – ¾ pound fedelini (or your choice of pasta)
Parmesan cheese
Directions:
1. Preheat oven to 350 degrees and lightly toast the walnuts on a baking sheet for 8-10 minutes. Let cool then coarsely chop.
2. Trim ends from the squash and julienne the squash. In a heavy pan, add 2 tablespoons olive oil and add the julienned squash. Saute over medium-high heat, tossing until tender and lightly browned. Season with sea salt and pepper. Stir in the herbs.
3. Add the toasted walnuts and toss to combine. Serve.
Or, optional – if you want to serve this with pasta:
1. Bring a pot of salted water to a boil and add the pasta. Cook according to the package. Drain and reserve some of the cooking water.
2. Toss the noodles with the seasoned squash and add a splash of cooking water. Taste and correct the seasoning, and add more pasta water if needed. Add the toasted walnuts at this point instead of before, and toss to combine.
3. Plate and garnish with freshly grated Parmesan cheese.
Ingredients:
1 tablespoon coconut oil, ghee, or butter
1 head cauliflower, chopped
4 cups carrots, chopped
1 large onion, chopped
3 tablespoons fresh tarragon, chopped or 1 tablespoon dried
Water to cover
Sea salt
Directions:
1. In a soup pot, melt the coconut oil then add the tarragon if using dried.
2. Add onion, sautéing until translucent.
3. Add the carrots, cauliflower, water, and, if using, fresh tarragon.
4. Simmer until tender, about 25 minutes.
5. Blend the soup in a blender or food processor until smooth. Puree less if you want chunkier soup.
6. Return to pot and add sea salt to taste. Simmer for another 10 minutes. Serve hot.
Serves 4
This is nice when served with a simple fresh tomato sauce. Click here for sauce recipe.
Ingredients:
1 cup buckwheat, cooked in 3 cups water with ¼ teaspoon sea salt for 45 minutes, covered.
1-2 tablespoons coconut oil
1 medium onion, chopped
4 cloves garlic, minced
4 stalks celery, diced
1 sweet red pepper, seeds removed and diced
1 tablespoon (or to taste) chili powder blend
sea salt and freshly ground pepper to taste
2 ears fresh corn, cut off the cob
2 cups fresh cabbage or kale, chopped
1 can water chestnuts, chopped (optional, gives a nice crunch)
1 bunch scallions, chopped fine
Directions:
1. Preheat oven to 400 degrees and melt oil in a large skillet over medium heat.
2. Saute onions, garlic, celery, and red pepper until soft, about 7-10 minutes.
3. Add the chili powder blend, sea salt, and pepper.
4. Add the corn, greens, water chestnuts, if using, and sauté until soft, about 5-7 minutes.
5. Add the cooked buckwheat and sauté all together until well combined. Taste and adjust seasoning.
6. Fold in the scallions then pour mixture into an oiled loaf pan or casserole pan.
7. Bake at 400 degrees for 45-60 minutes.
Serves 4-6
Variations
1. Instead of pouring the mixture into a pan, scoop out the seeds and membranes of 4 red pepper shells then fold the mixture into them and bake on a baking sheet at 350 degrees for 30 minutes or until the peppers are tender, but not falling apart.
2. Or, fold the mixture into steamed cabbage leaves, wrap the leaves in a roll and bake at 350 degrees for 30 minutes.
Great with pasta or over Vegetarian Kasha Meatloaf, this sauce can also be used as a base for tomato soup, too.
Ingredients:
8 large tomatoes, or more, stems removed
4-8 cloves garlic, unpeeled
Olive oil
balsamic vinegar
Fresh thyme leaves, about 6-stems or more
1 very large red onion, halved and sliced into slices
Directions:
1. Heat oven to 425 degrees.
2. Lightly oil a baking sheet with olive oil and place the tomatoes on the sheet. Sprinkle the onions all around and then the garlic. Tuck the sprigs of thyme under the tomatoes as much as possible.
3. Sprinkle generously with olive and balsamic vinegar and hive the pan a jiggle. Season with sea salt and freshly ground black pepper to taste. Be generous!
4. Bake until the tomatoes start to become mushy and very soft. Give the tomatoes a stir a few times during the cooking. This can take up to an hour. Keep checking so that they do not burn.
5. Remove from oven and let cool slightly. Remove the thyme sprigs.
6. When cooed slightly, place some of the tomatoes in the blender to about half full. Take the roasted garlic and squeeze out of the skin into the blender with the tomatoes. Drizzle in some of the liquid from the pan. Cover and put a cloth over the top and puree to your desired consistency. Repeat this process until all the tomatoes are purees and the garlic is gone. Make sure to use all the liquid from the pan. I use the sauce just like this, but if you want a finer, smoother sauce, push the tomato sauce trough a fine meshed sieve to rid it of seeds and tiny bits of skin.
7. Taste and add salt and pepper to taste. If it tastes too acidic, a few drops of maple syrup will round out the flavors.
Ingredients:
1 medium head radicchio
½ head Savoy or regular cabbage
ice water
½ bunch kale or chard
Dressing:
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons champagne vinegar ( or any light vinegar)
½ cup olive oil
sea salt and freshly ground pepper
Directions:
1. Cut the radicchio into 4 wedges through the core then remove the core. Slice the leaves in 1/8-inch ribbons. Halve the cabbage through the core, remove the core and slice like the radicchio. Put the radicchio and cabbage in a large bowl, cover with ice water and soak for 20 minutes. Drain and repeat. Drain again, pat dry, and set aside. Trim thick stems from the kale or chard and set aside.
2. Make the Dressing: Toast the fennel seeds in a small skillet over moderately low heat unto fragrant and lightly colored, 3-5 minutes. Let cool, then crush the seeds in a mortar and pestle or grind in a spice grinder.
3. Combine the honey, vinegar, and ground fennel in a small saucepan. Bring to a boil, stirring until the honey dissolves. Remove from the heat and whisk in the olive oil. Season with salt and pepper.
4. Toss the radicchio, cabbage, chard or kale in a large bowl. Add enough warm dressing to coat the salad; you may not need it all. Toss well then taste and adjust the seasoning. Serve immediately.
Ingredients:
6 large sweet peppers of choice
1 tablespoon olive oil
4 cups chopped onions
1 cup chopped carrots (peeled, optional)
½ cup diced celery
4 cups water or stock
3 cups peeled (optional) potatoes, finely chopped
1 teaspoon sea salt
2 bay leaves
sea salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Herbed croutons (optional)
Directions:
1. Preheat oven to 500 degrees.
2. Meanwhile, lightly oil a baking pan. Halve the peppers, remove seeds and veins, and place them cut side down on the baking pan. Bake for 25-30 minutes, until the skins start to wrinkle and the peppers become a deeper color.
3. While the peppers roast, warm the olive oil in a soup pot and sauté the onions, carrots, and celery for about 10 minutes, until the onions are translucent, but not browned. Add the water or stock, potatoes, add salt and bay leaves, cover and bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20-25 minutes.
4. When the peppers are roasted, place them in a covered bowl. When they are cool enough to handle, slip off the skins and add the peppers to the soup.
5. When the potatoes are tender, remove the bay leaves. In batches, puree the soup in a blender or food processor until smooth and thick. Add sea salt and pepper to taste. Reheat if necessary,
6. Serve topped with grated Parmesan and herbed croutons.
Serves 6-8
Ingredients:
2 tablespoons olive oil
1½ cups chopped onions
1 tablespoon minced fresh chilies, seeds removed for a milder “hot”
1 tablespoon grated fresh ginger
dash of sea salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 cups cubed potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon sea salt
¼ cup uncooked white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sweetener
2-3 tablespoons chopped fresh cilantro
sea salt and freshly ground pepper to taste
Plain yogurt (optional)
Directions:
1. In a soup pot, heat the oil on low. Add the onions, chilies, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.
2. Add the turmeric, cumin, coriander, and cinnamon and cook for 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower and stock and salt, then cover and bring to a boil.
3. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 minutes.
4. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sweetener, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.
Serves 4-6
Ingredients:
Salad:
3 cups shredded cabbage
¾ cup red onion, thinly sliced
¼ teaspoon sea salt
¼ cup almonds toasted and chopped
½ cup grated carrots
¼ cup diagonally sliced scallions
¼ cup cilantro, chopped
½ teaspoon sesame seeds
Dressing:
1½ tablespoons rice vinegar
½ tablespoon lime juice, plus more to taste
2 tablespoons tamari
1 tablespoon maple syrup
¼ teaspoon miso
1 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons sesame oil
Directions:
1. Add shredded cabbage and red onion to a colander and sprinkle with salt. Allow to rest for ½ hour. Rinse lightly with water and press all liquid out of the cabbage and onion.
2. In a small mixing bowl, make the dressing by whisking the first 8 ingredients and slowly drizzling the oils into the mixture. Taste for balance and add more lime, oil, or salt to taste. Cover and reserve in the refrigerator unto ready to use.
3. Meanwhile, toast and chop the almonds.
4. In a medium-size mixing bowl, mix the cabbage, with half of dressing and toss well. Add the carrots, scallions, cilantro, almonds, and sesame seeds and toss to combine. Season with additional dressing and/or lime juice as needed. You can save the rest of the dressing in the refrigerator for up to 1 week.
Serves 6
Ingredients:
1 tablespoon sesame oil
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound broccoli florets
3 tablespoons water
1 tablespoon fish sauce (or, you can substitute tamari)
1 tablespoon rice vinegar
Directions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, but not browned, about 30 seconds -1 minute. Add the broccoli and cook, stirring until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce or tamari over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in the vinegar just before serving.
Serves 4
Ingredients:
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/8 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
¼ cup olive oil
½ cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh parsley
3 medium oranges
10 cups mixed lettuce and radicchio, torn into bite-size pieces
2 small heads endive, sliced (optional)
2 bulbs fennel, trimmed and thinly sliced
Directions:
1. To Prepare the Vinaigrette: Whisk together vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in the olive oil. Stir in the olives and parsley.
2. To Prepare the Salad: Using a sharp knife, remove the peel and white pith from the oranges. Quarter the oranges; slice the pieces crosswise.
3. Just before serving, combine the lettuces, radicchio, Belgian endive (if using), fennel, and oranges in a large bowl. Drizzle the vinaigrette over the salad and toss well to coat.
Serves 4