Ingredients:
4 fresh beets, roots and stems removed
1 cake firm tofu
1 bunch dandelion greens, chopped to bite-sized pieces
Marinade:
1/3 cup soy sauce
½ cups fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh grated ginger root
¼ cup chopped scallions
1 scallion, sliced on the extreme diagonal
1 tablespoon grated daikon (Optional)
Directions:
1. In a covered saucepan, simmer the beets in boiling water to cover, for 25-35 minutes, until tender when pierced with a knife. Meanwhile, place the tofu between 2 plates, weight the top plate with a heavy object (a can of beans will do!), and press for at least 20 minutes.
2. Whisk together the marinade ingredients and pour into a shallow bowl. Cut the pressed tofu into ¾-inch cubes and add to the bowl of marinade. Stir to coat evenly and set aside for at least 10 minutes.
3. When the beets are tender, drain and rinse with cold water until they can be handled comfortably. Remove the skins by gently squeezing the beets. Quarter each beet and cut into ¼-inch thick slices
4. Set aside the tofu, leaving the marinade in the bowl. Add the beet slices to the marinade, stir well, and set aside for 10 minutes. Transfer the beets from the marinade to a serving dish. Add the chopped dandelion greens to the marinade and toss lightly, then arrange around the beets. Mound the tofu in the center and top with sliced scallions. If you like, garnish with grated daikon, which adds a peppery, radish accent.
Serves 6
The mild flavor of the squash is sparked with the curry and ginger. A splash of vinegar adds tang and gusto. This soup is very good hot or cold, and makes a great leftover.
Ingredients:
2 cups diced onions
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons curry powder
2½ cups stock of choice
2 cups cubed potatoes
5 cups squash, cut into ¼-inch thick half circles
1½ teaspoons sea salt
2 tablespoons fresh chopped cilantro (optional)
1 tablespoon cider vinegar
1 cup coconut or almond milk
¾ cup plain yogurt
Directions:
1. In a covered soup pot on medium heat, sauté the onions in the oil until translucent, about 10 minutes. Add the garlic, ginger, and curry powder and sauté for 1 minute, stirring constantly. Add the stock, potatoes, squash, and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.
2. Add the cilantro, if using, and continue to simmer until the vegetables are very tender, another 5-10 minutes. Stir in the milk and yogurt and remove from heat; stir in the vinegar. In batches in a blender, puree the soup until smooth.
3. Reheat gently, or refrigerate for at least 30 minutes if you a want a chilled soup.
4. Serve topped with a dollop of yogurt and a smidgen of cilantro, scallions, or chives.
Serves 4-6
Ingredients:
2 cups finely chopped onions
2 tablespoons butter
5 cups chopped potatoes (peeling optional)
4 cups water
1 teaspoon sea salt
2 teaspoons prepared mustard
1 cup diced carrots (pea-sized cubes)
1 cup green peas, fresh or frozen
½ cup chopped pitted green olives
¼ cup chopped pardon peppers (optional)
½ cup sour cream or plain Greek yogurt
¼ teaspoon freshly cracked black pepper
chopped scallions or red onions
Directions:
1. In a soup pot, over medium heat, sauté the onions in the butter for about 7 minutes, until soft, but not browned. Add the potatoes, water, salt, and mustard. Cover and bring to a boil on high heat. Cook until the potatoes are just soft, about 10 minutes.
2. Remove soup pot from the heat and coarsely mash the potatoes in the pot with a masher. Use slow, steady pressure to avoid splashing the hot cooking liquid. Return the pot to the heat, add the carrots, cover, and simmer for 5 minutes. Add the peas, olives, and padrons, if using, and simmer for 5-10 minutes, just until the peas and peppers are tender.
3. In a small mixing bowl, combine the sour cream or yogurt, black pepper, and a couple ladlefuls of the soup broth. Pour the hot mixture back into the soup pot and stir well.
4. Serve garnished with chopped scallions or chopped red onions.
Serves 6-8
Ingredients:
6 poblano peppers, roasted
1 batch Chard and Mushroom Quinoa Pilaf
½ medium onion, small dice
2 cloves garlic, minced
1 teaspoon cumin seeds, toasted
2 cups cooked black beans, or one 15-ounce can, drained and rinsed well
1 chipotle pepper, halved, seeded and soaked in warm water for 20 minutes (if you like the heat, omit the soaking)
sea salt to taste
Directions:
1. Preheat oven to 425 degrees.
2. Place the poblanos on a baking sheet and roast, turning occasionally, for about 20 minutes, or until the peppers are lightly charred and still a bit firm.
3. Cut the top off the peppers when they are cool enough to handle. Carefully remove the core and seeds. Fill each pepper to the top with chard mixture. Arrange in a baking dish. Bake for 15 minutes, or until warmed through.
To make the Chipotle Black Bean Sauce:
1. Place the onion in a medium skillet over medium heat and sauté for 7-8 minutes. Add 1-2 tablespoons of water as needed to keep the onion form sticking to the pan. Add the garlic and toasted cumin seeds and cook for another minute.
2. Add black beans and chipotle to a blender and process until smooth. Add water as needed to achieve a smooth consistency.
3. Add the bean mixture to the pan with the onion mixture. Add ½-¾ cup of water, as needed, and whisk until creamy. Cook over low heat until warmed through, then season with salt and serve over the warm poblano peppers.
Ingredients:
1/3 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled – filter and reserve soaking liquid
2 large leeks, diced and rinsed (white and light green parts)
8 ounces crimini mushrooms, thinly sliced
3 cloves garlic, minced
1 tablespoon thyme
2 cups vegetable stock
1½ cups quinoa (I prefer red quinoa)
6 cups chard, stems removed, leaves chopped
sea salt and freshly ground pepper
¼ cup toasted pine nuts (optional)
Directions:
1. Drain porcini mushrooms, reserving the liquid. Finely chop the mushrooms and set aside.
2. Place the leeks and crimini mushrooms in a large saucepan and sauté over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and thyme and cook for 30 seconds.
3. Combine the filtered porcini soaking liquid and the vegetable stock – add enough vegetable stock to make 3 cups. Add the liquid, quinoa, and chopped porcini mushrooms to the pan with the sautéed mushrooms and bring the pan to a boil over high heat. Reduce the heat and cook the quinoa, covered, for 15 minutes or until just tender.
4. Stir in the chard and cook another 5 minutes. Or until chard is wilted. Season with salt and pepper and mix in the pine nuts, if using.
Serves 3
Ingredients:
2 medium heads cauliflower
2 medium shallots, peeled and minced
½ teaspoon minced fresh sage
½ teaspoon ground fennel
½ teaspoon crushed red pepper flakes
½ cup green lentils, rinsed
2 cups vegetable stock
sea salt and freshly ground black pepper
Chopped parsley
Directions:
1. Cut the cauliflower heads in half through the stem of the vegetable (the stem holds the “steak” together) then trim each in half so you have a 1-inch cutlet. Place each piece on a baking sheet. Save the extra florets for another use.
2. Place the shallots in a medium saucepan and sauté over medium heat for 10 minutes. Add 1-2 tablespoons water at a time to keep the shallots from sticking to the pan. Add the garlic, sage, fennel, crushed red pepper flakes, and lentils and cook for 3 minutes. Add the vegetable stock and bring the mixture to a boil over high heat. Reduce heat to medium and cook, covered, for 45-50 minutes, or until the lentils are very tender. Add water as needed to keep the mixture from drying out.
3. Puree the lentil mixture in a blender with a tight fitting lid, covered with a towel. Return the puree to the pan and season with salt and pepper. Keep warm
4. Prepare the grill.
5. Place the “steaks “ on the grill and cook each side for about 7 minutes.
6. To serve, place the grilled “steaks” on a plate and spoon the sauce over them. Garnish with the chopped parsley.
Serves 4
Ingredients:
½ pound farfalle (pasta butterflies) (about 3 cups)
5 cups broccoli florets, and peeled and chopped tender stems (1 large head)
¼ cup olive oil
4 cloves garlic, minced
1½ cups chopped yellow or orange bell pepper
1½ cups chopped tomatoes or cherry tomatoes
1 tablespoon capers
2 tablespoons fresh lemon juice
sea salt and freshly ground pepper, to taste
¼ cup toasted pine nuts
chopped fresh parsley
cruet of balsamic vinegar and a few lemon wedges (optional)
Directions:
1. Bring a large pot of water to a boil. Add the pasta, cover, and cook until the pasta is al dente, about 10 minutes.
2. Meanwhile steam the broccoli for 5-7 minutes, until crisp-tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
3. When the pasta is ready, drain it and transfer to a serving bowl. Toss with the garlic and oil. Add the broccoli, bell peppers, tomatoes, and capers to the pasta and stir well. Just before serving, stir in the lemon juice and season with salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. If desired, pass a cruet of balsamic vinegar or a small bowl of lemon wedges at the table.
Serves 4-6
This chutney goes great with the Potato Samosa-Stuffed Chard.
Ingredients:
½ teaspoon cumin seeds, toasted and ground
½ teaspoon yellow mustard seeds, toasted and ground
1 large bunch cilantro
1 small yellow onion, peeled and chopped
¼ cup unsweetened coconut
3 tablespoons grated ginger
2 chilies (of your choice), stemmed (for less heat, remove the seeds)
zest of 2 lemons
sea salt to taste
Directions:
1. Combine all the ingredients in a blender and blend on high until smooth. Add water as needed to achieve a thick paste.
Makes about 1 cup
Ingredients:
2 quarts water
1½ cups orzo
6 large, ripe tomatoes
sea salt and freshly ground black pepper, to taste
1/3 cup tiny cubes of feta or other sharp cheese
Chopped California black olives and chopped fresh basil
Pesto Genovese:
1½ cups fresh basil, packed
2 cloves garlic, minced
¼ cup pine nuts
½ cup grated Parmesan cheese
¼ cup olive oil
1 teaspoon olive oil
Directions:
1. Bring the water to a boil in a large pot. Add the orzo, stir, and lower the heat, cover and simmer for about 7 minutes, stirring as needed. While the orzo cooks, combine the basil leaves, garlic, pine nuts, and parmesan in a food processor and whirl until well chopped. Add the oil in a thin stream to make a smooth paste, scraping down the sides as needed.
2. Drain the orzo. Toss it lightly with the teaspoon of olive oil and allow to cool to room temperature, about 10 minutes.
3. Meanwhile, cut a hole about 2-inches across from the top of the tomato and remove the core. Scoop out any pulp with a small spoon to leave a ½-ich thick shell. Lightly sprinkle with sea salt and pepper. When the orzo is at room temperature. Mix it with the pesto, and, if using, the cheese cubes. Stuff each tomato with about 1 cup of filling.
4. Decorate with olives and basil and serve at room temperature.
Serves 6
Ingredients:
For the Potato Filling:
1 medium yellow onion, peeled and diced small
2 teaspoons black mustard seeds, toasted
1 teaspoon garam masala
1 teaspoon cumin seeds, toasted and ground
1 hot pepper of choice, seeded and minced
1 tablespoon grated ginger
¼ finely chopped cilantro
1 cup green peas
4 medium potatoes, diced, cut into ½-inch dice, boiled and mashed (peeling optional)
sea salt to taste
1 bunch chard leaves, whole
Coriander chutney
To Prepare the chard:
1. Prepare an ice bath by filling a large bowl with ice and cold water. Bring a pot of water, large enough to hold the chard leaves without bending them, to a boil. Add the chard leaves and blanch for 2-30 seconds. Submerge the softened leaves in the ice bath to stop their cooking, set them aside.
To Make the Potato Samosa Filling:
1. Place 1 teaspoon olive oil and the onion in a saucepan and sauté over medium heat for 7-8 minutes. Add 1-2 tablespoons of water at a time to keep the onion from sticking to the pan. Reduce the heat to medium-low and add the mustard seeds, coriander, garam masala, cumin, hot pepper, ginger, and cilantro. Cook for 4 minutes then remove from the heat. Add the peas and potatoes. Season with sea salt and mix well.
To Assemble the Samosas:
1. Preheat oven to 350 degrees.
2. Place a chard leaf on a flat surface. Spoon some of the potato mixture in the middle of the chard leaf. Fold the large end of the chard over the potato, then fold in the sides and roll up the samosa like a cigar. Place in a baking dish. Repeat with the remaining chard leaves. Pour a little water over the samosas and cover the dish with aluminum foil. Bake for 25-30 minutes, or until the chard leaves have wilted and are tender. Serve with coriander chutney.
Serves 4-6