Ingredients:
1 tablespoon finely chopped shallot
1 tablespoon fresh lime juice
1½ tablespoons olive oil
¼ teaspoon sweetener
¼ teaspoon sea salt
1 small pink or red grapefruit
¼ pound dandelion greens, bottom stems removed, leaves cut into ½-inch pieces
¼ cup dried dates, pitted and chopped
Directions:
1. Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, salt and sweetener.
2. Cut and peel any white pith from grapefruit with a sharp knife, the cut in sections free from membranes. Toss dandelion greens and dates in a larger bowl.
3. Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit.
Serves 2
Ingredients:
2 medium leeks (white and pale green parts), quartered lengthwise, then finely chopped
½ teaspoon sea salt
2 teaspoon unsalted butter
1½ pounds potatoes
2/3 cup milk, or alternative, heated
½ teaspoon freshly ground pepper
Directions:
1. Wash leeks in a bowl of water then lift into a sieve to drain.
2. Cook leeks with ¼ teaspoon salt in 1 teaspoon butter in a 10-inch skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, about 6-8 minutes, then transfer to a bowl. Reserve skillet.
3. Quarter the potatoes (peeling optional), then cover with salted cold water by 1-inch in a 4-quart saucepan and simmer until tender, about 20-25 minutes.
4. Drain the potatoes and force through a ricer or mash with a hand masher in the pot, or put back in the pan if using a ricer. Stir in heated milk, leeks and pepper.
Serves 6
Ingredients:
2 pounds potatoes
5 large cloves garlic, smashed with flat side of a knife
3½ tablespoons olive oil
¾ teaspoon hot red pepper flakes
1 pound squash, halved lengthwise
½ teaspoon sea salt
Directions:
1. Cover potatoes with salted, cold water by 1-inch in a 4-quart saucepan then simmer, uncovered, until just tender, about 20 minutes. Drain in a colander and let stand unto cool enough to handle. Peel (optional) and halve lengthwise.
2. Cook garlic in oil in a 12-inch skillet over moderate heat until garlic is pale golden, about 2 minutes. Discard garlic then stir in the potato and red pepper flakes into the oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn brown, 8-10 minutes.
3. While sautéing the potatoes, cook squash in a pot of boiling water until just tender, 2-3 minutes, then drain in a colander.
4. Transfer potatoes with a slotted spoon to a bowl then add the squash to the oil in the skillet and sauté over moderately high heat, stirring occasionally, until hot, about 1 minute. Return potatoes to skillet and stir in salt to taste.
Serves 6
Makes about 1 cup
Ingredients:
1 cup almonds, soaked for at least 2 hours
1/2 cup chopped raw carrot
1 tablespoon apple cider vinegar
1 tablespoon nama shoyu (soy sauce)
1 tablespoon olive oil
4-6 tablespoons filtered water
1/2 teaspoon fresh rosemary, minced
1/4 teaspoon fresh thyme
1/4 cup fresh cilantro, minced
Directions:
1. Place rinsed almonds, carrot, vinegar, soy sauce, and olive oil in a food processor. Process on high speed, adding water slowly through the top. Stop occasionally to scrape down the sides until a smooth (but not too watery) consistency has been reached, approximately 2 minutes.
2. Add the rosemary, thyme, and cilantro and continue to blend on high for 20 seconds more.
3. Store in the refrigerator for a couple of hours so the flavors come alive.
4. Serve with veggies, crackers, or a salad.
Ingredients:
1 cup julienned carrots
1 cup sliced celery
3 tablespoons olive oil
juice of 1 lemon
sea salt and freshly ground pepper, to taste
10 radishes, halved
1/2 cup cooked chickpeas
6 cups bite-size pieces of kale leaves, stems removed
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tablespoons crumbled feta cheese
Garlic chips (optional, recipe follows)
Directions:
1. Combine carrots, and celery in a salad bowl. Add half of the olive, lemon juice and a generous sprinkle of salt and pepper. Mix well to combine.
2. Heat a medium frying pan over high heat and add a film of olive oil to the pan. When the oil is hot, add the radishes, cut side down; cook 2 minutes. Add the chickpeas and cook 1 minute more, until the radishes are caramelized and the chickpeas are light golden brown. Transfer to a paper towel lined plate to drain and season with salt and pepper. Set aside.
3. Add the kale to the carrots and celery. Add the remaining olive oil and lemon juice; toss well to combine with your hands. Add the mint, parsley, cilantro, and feta; toss again. Add the radishes and chickpeas; mix until well combined. Season to taste with additional salt and pepper.
4. Garlic Chips; Thinly slice 4 large, peeled garlic cloves, place in a pan, cover with water; bring to a boil over high heat, then immediately drain through a fine mesh strainer. Wipe the saucepan dry and add 2 inches of olive oil; add the blanched garlic, turn the heat to medium-high and cook, stirring, until the garlic is light golden brown and crisp, 3-5 minutes. Dry the fine mesh strainer, place over a heatproof bowl, and pour the oil and garlic through the strainer. Transfer the garlic to a paper towel lined plate, season with salt and let cool. Let the oil cool and save it for dressings or sautéing.
Serves 4
Makes 1 cup
Ingredients:
1 beet, roasted
2½ cups firmly packed dandelion greens, chopped
1/4 cup toasted chopped pecans
1 large clove garlic
1 tablespoon white balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Directions:
- Wrap the beet in parchment paper then aluminum foil and roast at 400 degrees for 40-50 minutes, or until tender. Cool, peel and cut into chunks.
- Transfer beets to a food processor, add the dandelion greens, pecans, garlic, vinegar, salt, and pepper. Pulse until coarsely chopped, scraping down the sides. While the motor is running, add the olive oil and process until well combined, scraping down the sides.
Ingredients:
4 celery ribs
1/2 cup walnuts
2 apricots or plums
1/3 cup feta cheese, cubed
2 tablespoons finely chopped fresh cilantro
1-2 tablespoons lemon juice, or to taste
sea salt and freshly ground pepper
Directions:
1. Thinly slice the celery and rough chop the walnuts, and place in a serving bowl.
2. Pit the apricots or plums and cut into cubes. Add to the serving bowl.
3. Add the feta and cilantro. Drizzle with the olive oil and lemon juice. Season with salt and pepper and serve.
Serves 2-4 as a side
Ingredients:
Walnut Vinaigrette:
1/3 cup walnut oil
3 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Salad:
6 small golden beets (or your choice (about 1 pound)
8 ounces green beans, trimmed
1/2 cup walnut halves, toasted
8 cups mixed greens of choice (lettuce, chard, dandelion, kale…)
1/2 cup slivered basil
Directions
1. To prepare the vinaigrette: whisk together walnut oil, vinegar, lemon juice, salt and pepper in a large bowl until well combined.
2. To prepare the salad: place beets in medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20-30 minutes. Rinse with cold water to cool slightly. Peel and slice beets.
3. Meanwhile, bring a large saucepan of water to a boil. Add the green beans and cook until tender-crisp, about 3 -6 minutes. Rinse with cold water to cool them slightly. Drain and pat dry.
4. Break the walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, and basil to the bowl; toss to combine. Serve immediately.
Serves 6
Ingredients:
1/2 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons unsweetened coconut flakes
1/2 teaspoon mustard seeds
Directions:
1. Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain. Rinse under cold water to stop the cooking and drain well.
2. Heat 1/2 teaspoon oil in a 10-inch skillet over medium-high heat until hot, but not smoking, then cook the coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
3. Cook mustard seeds in remaining 1/2 teaspoon oil over medium high heat, shaking, covered, until popping subsides, about 1 minute.
4. Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.
Serves 2
Ingredients:
SALAD
1 pound potatoes, cut in to cubes
1 cup frozen, shelled edamame
1 red onion, halved and thinly sliced
1 cucumber, halved lengthwise, and cut into very thin half-moon slices
DRESSING
1/4 cup umeboshi or apple cider vinegar
1 tablespoon finely minced fresh ginger
1 clove garlic, finely minced
1 tablespoon stone-ground mustard
4 tablespoons olive oil
2 teaspoons brown rice syrup, or sweetener of choice
1 teaspoon white miso
Directions:
1. Bring a pot of salted water to a boil and cook the potatoes for 12 minutes, or until just tender. With a slotted spoon or skimmer, remove the potatoes from the pot and transfer them to a mixing bowl.
2. In the same water cook the edamame for about 4 minutes, or until just barely tender. Add the onion to the pot and cook for just 30 seconds longer. Drain and add to the potatoes along with the cucumber. Combine gently.
3. Whisk together all the dressing ingredients in a small bowl until well combined. Pour over the warm salad, and stir to coat. Serve warm.
Serves 5-6