Recipes

Ingredients:
2 teaspoons sesame oil
3 cups carrots, thinly sliced or into matchsticks
1 teaspoon sea salt
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
2 teaspoons tahini
1 large clove garlic or green garlic with the tender greens, minced
1 teaspoon olive oil
3 cups chopped onion
6 cups chopped chard
Freshly ground pepper
Toasted sesame seeds

Directions:

1. Heat a non-stick wok or skillet, add the sesame oil, carrots, and ½ teaspoon salt. Stir-fry over medium-high for 5 minutes. Cover and cook for another 5 minutes.
2. Stir in the honey, tahini, and garlic, and cook uncovered, stirring frequently, for 5-8 minutes more, or until the carrots are tender and starting to brown.
3. At the same time, heat a second non-stick wok or skillet, and add the olive oil, onions, and the remaining ½ teaspoon salt. Stir-fry over medium heat for 10 minutes, then add the chard. Keep it on high and stir-fry for another 3- 5 minutes or so, until the chard wilts. It should be slightly crisp. Transfer to a platter.
4. Spoon the carrots over the top of the chard. Grind some black pepper over the top, and serve hot, warm, or at room temperature. Add some toasted sesame seeds for a little crunch.

Serves 4-6

Ingredients:
2 cups thinly sliced onions
1 tablespoon olive oil
1 bunch broccoli, cut into florets and stalks peeled and sliced thinly
1 cup diced carrots
4 celery stalk with leaves, chopped (about 2 cups)
½ cup Arborio rice or other rice of choice
8 cups stock of choice
1 bay leaf
sea salt and freshly ground pepper to taste
grated Pecorino or Parmesan cheese

Directions:

1. In a large soup pot, sauté the onions in the oil over medium-high heat until they begin to soften, about 5 minutes. I like to caramelize mine, so I cook the onions for about another 5 minutes, stirring frequently, until they are nicely browned and sweet. Add the broccoli, carrots, and celery. Cover and cook for another 5 minutes, stirring occasionally, until the vegetables are just tender.
2. Stir in the rice and continue to toss it with the vegetables for a few minutes, until the surfaces of the rice kernels start to become gummy. Add the stock and bay leaf and cover and simmer on low heat for 20 minutes or more, until the rice is tender. Add salt and pepper to taste. Remove and discard the bay leaf.
3. Serve with grated cheese sprinkled on top of each serving if desired.

Serves 4-6

Ingredients:
1½ cups water
½ cup dry white wine
1 small onion, minced
3 green garlic with tender part of greens, minced
3 tablespoons olive oil
1 teaspoon white wine vinegar
juice of 1 lemon (about 3 tablespoons)
1 teaspoon sea salt
1 teaspoon coriander seeds
½ teaspoon fennel seeds, lightly crushed
½ teaspoon peppercorns
1 sprig fresh thyme
1 bay leaf
3 small fennel bulbs, trimmed, and quartered but still attached at the base
chopped fennel greens
1 teaspoon minced fresh parsley

Directions:

1. Combine the first 13 ingredients before the fennel bulbs in a non-reactive pan, bring to a boil, cover, and simmer for 10 minutes.
2. Add the prepared Fennel bulbs. If there is not enough liquid, add water to cover. Simmer, uncovered, until the fennel is tender when pierced with a knife, 15-20 minutes. Let cool in the liquid.
3. To serve remove fennel with a slotted spoon to a serving dish and sprinkle with the chopped fennel greens and parsley. Serve quarters whole or thinly sliced.

Makes 4-6 servings

Ingredients:
About 2 cups flour of choice
1 teaspoon sea salt
About 5 tablespoons olive oil
About 10 green garlic stalks, trimmed and chopped to make 2 cups
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon chili garlic sauce or Sriracha chili sauce
1 tablespoon toasted sesame oil

Directions:

1. Stir flour, salt, and ¾ cup plus 1 tablespoon boiling water in a bowl until a shaggy mass forms. Turn onto a floured work surface and knead until smooth and elastic, about 3-4 minutes. Wrap in plastic and let rest 30 minutes.
2. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Cook green garlic, stirring often, until softened and starting to brown, 4-5 minutes.
3. Combine soy sauce, vinegar, chili sauce, and 1 teaspoon sesame oil in a small bowl; sea aside.
4. Divide the reserved dough into 4 pieces and pat into a disk. Roll each into a very thin circle about 12 inches wide, using just enough flour on the work surface to prevent sticking. In a bowl, mix 1 tablespoon oil with the remaining 2 teaspoon toasted sesame oil. Lightly brush dough circles with oil mixture. Sprinkle one quarter of cooked garlic greens over each piece of dough.
5. Roll up each garlic sprinkled dough circle like a cigar. Starting at one end, coil tube into a spiral so it looks like a cinnamon roll and press outer end to seal. Sprinkle each spiral with flour and carefully roll out into a flat disk about 6 inches wide (some garlic may poke through).
6. Heat 2 teaspoons oil in a frying pan over medium heat. Cook pancakes one at a time, adding oil for each batch and turning pancakes once or twice, until deep golden brown and crisp, about 8 minutes per side.
7. Cool pancakes slightly before cutting. Serve with dipping sauce.

Makes 4

Ingredients:
2 large eggs
¾ cup wheat germ or oat germ flakes
½ cup cheese of choice
¼ cup chopped crimini mushrooms
3 tablespoons finely chopped green onions
½ teaspoon dried thyme, crumbled
1 teaspoon dried rosemary, crumbled
1½ cup grated zucchini, drained in a colander for ½ hour
sea salt and freshly ground pepper
1-2 teaspoons olive oil
4 Kaiser rolls, or warm tortillas (optional)
½ cup plain Greek yogurt (optional)
2 tablespoons Dijon mustard
4-8 leaves lettuce
1 large tomato, thinly sliced

Directions:

1. In a large bowl, beat the eggs to blend. Stir in wheat or oat germ, cheese, mushrooms, onions, theme, rosemary, and zucchini.
2. On a sheet of plastic wrap, shape the mixture into 4 equal patties, about ¾–inch thick.
3. Heat 1 teaspoon of oil in a wide frying pan over medium heat. Add patties and cook until deep golden brown on bottom, about 4-5 minutes. Turn patties over; add 1 more teaspoon oil to pan, if needed. Cook until deep golden brown on the other side (about 4 minutes more).
4. To serve (optional) – place patties on bottom of buns. Top with yogurt, mustard, lettuce, and tomato, then with tops of buns.

Makes 4

This recipe makes 12 appetizer-size skewers or toothpicks

Ingredients:
12 small fresh strawberries, hulled
12 fresh basil leaves
3 ounces Brie cheese, cut into 12 small pieces (about ½-by-1-inch)
2 teaspoons balsamic vinegar

Directions:

1. Thread a strawberry, basil leaf, and a piece of cheese on a skewer or toothpick. Repeat for the rest. Arrange on a platter and drizzle with balsamic vinegar.

Ingredients:
4 large eggs
4 cups torn lettuce
2 cups torn radicchio
1 small avocado, cut into bite-size pieces
1 cup sliced radishes
½ cup thinly sliced spring onions or scallions
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon packed brown sugar, or sweetener of choice
2 teaspoons minced fresh jalapeno
2 teaspoons minced garlic, or green garlic
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds

Directions

1. To hard boil eggs, place in a saucepan and cover with 1-inch water. Bring to a boil over medium-high heat. Reduce to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.
2. Combine the lettuce, radicchio, avocado, radishes, and onions in a salad bowl. Add the eggs. Combine the lime juice, fish sauce, brown sugar, jalapeno, garlic, and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds.

Serves 5: ½ cup each

Ingredients:
1 cup walnuts, divided
10 cups cauliflower florets (from 1-2 heads)
1½ tablespoons olive oil
¾ teaspoon sea salt
¼ cup tahini, at room temperature
½ cup lemon juice, plus more to taste
2 tablespoons water, at room temperature, plus more as needed
¼ cup chopped dill
1 tablespoon chopped shallot

Directions:

1. Preheat oven to 450 degrees.
2. Place ½ cup of the walnuts in a small saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until slightly softened, about 20 minutes. Drain and let cool to room temperature.
3. Meanwhile toss the cauliflower in a bowl with the oil and ¼ teaspoon salt. Spread in a single layer on a baking sheet. Roast until browned on the bottom, about 20 minutes. Transfer to a large bowl and let cool to room temperature.
4. Blend the cooled walnuts, tahini, ¼ cup lemon juice and water in a food processor until very smooth, scraping down the sides a few times. If it is too thick to blend, add additional room temperature water by the tablespoon until you get a thick sauce.
5. Toast the remaining walnuts in a small dry skillet over medium heat for about 5 minutes, stirring often. Chop the nuts and add the cauliflower along with the dill, shallot and the remaining salt. Add the dressing; gently toss to coat. Season to taste with more lemon, if desired. Serve at room temperature.

Serves 8

Ingredients:

Vinaigrette:
7 Tablespoons olive oil
1 teaspoon fresh lemon juice
½ teaspoon fresh grated lemon zest
½ teaspoon Dijon mustard
½ teaspoon pure maple syrup

Salad:
About 10 cups loosely packed bite-size cuts of lettuce leaves
1 small head radicchio, quartered, cored, and sliced into ribbons
½ bunch kale, stemmed, leaves cut into ribbons, then massaged
3 ounces Roquefort cheese, crumbled (about 1/3 cup)
¼ cup finely chopped toasted hazelnuts

Directions:

1. To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in a glass measuring cup. Season with sea salt and freshly ground pepper to taste.
2. To make the Salad: Toss together the lettuce, radicchio, and kale in a large bowl. Add 3-4 tablespoons vinaigrette, and toss to coat.
3. Divide salad among plates. Sprinkle with Roquefort and toasted hazelnuts. Drizzle with more vinaigrette if desired.

Serves 6

Ingredients:
1 tablespoon olive oil
1 medium onion, diced (1 cup)
1 teaspoon plus 1 pinch sea salt
2 tablespoons minced fresh ginger
1 Tablespoon curry powder
1 pinch cayenne pepper
4 large carrots, cut into ¼-inch rounds
1 ripe banana, peeled and sliced
1 13.5 ounces coconut milk
2½ tablespoons fresh lime juice

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and a pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1-2 minutes more, or until fragrant. Add curry powder, cayenne, and ¼ cup water. Cook 1-2 minutes, stirring to coat onion and ginger.
2. Add carrots, banana, 1 teaspoon salt, and 4 cups of water and bring to a boil. Reduce heat to a medium-low and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with a fork.
3. Puree the soup in batches in a blender or food processor. Return soup to the pot, and stir in 1 cup of coconut milk and lime juice.
4. Simmer remaining ¾ cup coconut milk in a small saucepan over medium-high heat 10 minutes, or until reduced by half.
5. Ladle soup into bowls, and swirl 1½ tablespoons coconut milk reduction into each serving.

Serves 4