Recipes

Ingredients:
2 tablespoons finely chopped tarragon
5 tablespoons olive oil
¼ cup lemon juice
freshly ground pepper, to taste
½ teaspoon sea salt
1 teaspoon whole-grain mustard
2 large beets, shredded
3 large carrots, shredded
Lettuce, leaves separated and torn

Directions:

1. Whisk the oil, lemon juice, chopped tarragon, mustard, pepper, and ½ teaspoon sea salt in a bowl.
2. Toss the lettuce leaves with about ¼ cup of the dressing in a large bowl. Divide among 4 plates. Add the beet-and carrot tot the bowl and toss with 2 tablespoons or more of the dressing. Divide the slaw among the plates of lettuce. Drizzle with the remaining dressing, if desired.

Serves 4

Ingredients:
1 head radicchio, cut into quarters
¼ cup walnut halves, plus more for garnish
1-2 green garlic, chopped
1 tablespoons plain unsweetened soy, rice, or coconut milk
1 tablespoon Greek yogurt
¼ teaspoon Worcestshire sauce
4 teaspoons balsamic vinegar

Directions:

1. Place radicchio quarters cut-side up on a grill. Close and grill 10-12 minutes, or until pronounced grill marks appear and radicchio is just tender.
2. Meanwhile chop up the walnuts with the garlic in a food processor or blender,. Add the milk of choice, yogurt, and Worcestshire sauce and blend until creamy. Season with salt and pepper, if desired.
3. Place radicchio cut side up on a plate. Sprinkle each serving with 1 teaspoon balsamic vinegar. Serve with walnut sauce and garnish with walnut halves.

Serves 2

Ingredients
¼ cup orange juice
3 tablespoons white miso
3 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 1-inch piece of fresh ginger, grated
1-2 teaspoons Asian hot sauce
1 8-ounce package of tempeh
6 pineapple rings (optional)
12 cups mixed lettuce and greens (use the mustard greens with the lettuce)
2 tablespoons toasted sesame seeds

Directions:

1. Preheat grill to medium-high.
2. Whisk together orange juice, miso, sesame oil, vinegar, ginger, and hot sauce in a bowl.
3. Oil the grill rack. Grill the tempeh until lightly charred, 3-5 minutes per side. Grill the pineapple until marked, 1-2 minutes per side.
4. Put the salad greens in a large bowl. Coarsely chop the pineapple, add to the bowl, if using. Drizzle the salad with ½ cup of the dressing; toss to coat.
5. Divide among 4 serving plates or bowls. Thinly slice the tempeh and place in a bowl. Drizzle with the remaining dressing and toss gently to coat. Divide the tempeh among the salad and sprinkle with sesame seeds.

Serves 4

Ingredients:
¼ cup pine nuts
4 cloves garlic, peeled and sliced
2 tablespoons olive oil
2 oranges or mandarins
1 lb. mustard greens, trimmed
1 tablespoon balsamic vinegar

Directions:

1. Place the garlic and olive oil in a small skillet and cook over low heat for about 20 minutes, or until garlic is golden brown. About ¾ of the way through the cooking add the pine nuts and continue to cook, stirring occasionally.
2. Meanwhile, stand one orange or mandarin upright and remove the peel and pith with a knife, following the curve of the fruit from top to bottom. Cut sections along the membranes slicing out the wedges one by one. Save the juice. Set aside.
3. Place the mustard greens in a bowl. Pour the hot oil with garlic and pine nuts over the greens and toss with tongs until the leaves are wilted. Add the balsamic vinegar, toss to coat. Divide among serving plates and top with citrus segments.

Serves 4

Ingredients:
2 pounds broccoli (or broccolini), stems removed, peeled and chopped, florets kept small
sea salt
1 pound orechiette pasta
½ cup olive oil
7 cloves garlic, peeled and minced
freshly ground black pepper
Freshly grated pecorino romano

Directions:

1. Place broccoli and peeled stems in a deep saucepan and cover with cold, salted water. Bring to a simmer over high heat. When the bubbles appear, remove from the heat. Drain, plunge broccoli into ice water, drain again, pat dry, and set aside.
2. Meanwhile, heat oil in a large sauté pan over medium heat and sauté the garlic until fragrant and just golden, about 3 minutes. Add the broccoli, season to taste with salt and pepper, and cook until warmed through, about 5 minutes. Reduce the heat to low and keep warm until the pasta is ready.
3. Cook the orechiette according to the package. Drain in a colander, then add the broccoli and toss to mix well. Remove from the heat, transfer to a platter and serve warm with pecorino.

Serves 6

Ingredients:
2-3 pounds fresh fava beans, shelled (about 2 cups)
1 teaspoon sea salt (or to taste)
½ cup chopped green garlic
olive oil
1 teaspoon lemon zest
2 Tablespoons lemon juice
¼ cup water or more
5 ounces goat cheese
sea salt and freshly ground pepper

Directions:

1. Remove the outer shell from the beans. Keep squeezing, pinching, and snapping until all the beans are out of the pods.
2. Bring 2 quarts of after to a boil. Add salt. Add the shelled beans and simmer for 5 minutes. Use a slotted spoon to remove the beans from the hot water and place in a bowl of ice water to stop the cooking and shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl, fish them out and remove and discard the outer peel.
3. In a small skillet, heat 1 tablespoon of olive oil on medium heat. Add the green garlic and cook until softened, but not browned, about 3-4 minutes.
4. Place the shelled beans I n a food processor with the softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two of olive oil while pureeing.
5. Scrape out of the food processor into a bowl. Mix in the goat cheese until well combined. Season with sea salt and freshly ground pepper.
6. Tastes great with cucumber or jicama.

Makes about 2 cups

Serves 4 as a side

Ingredients:
1 pint strawberries, rinsed, dried, and hulled
Balsamic vinaigrette (recipe follows)
7 ounces lettuce leaves
½ cup walnut pieces, toasted
½ cup crumbled goat cheese

Directions:

1. Cut the strawberries in quarters, place them in a small, and toss them with about 2 tablespoons of the vinaigrette.
2. Place all the lettuce leaves in a large bowl and toss with 3 tablespoons of the vinaigrette. Taste and add more vinaigrette if needed.
3. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, walnuts, and goat cheese, and serve immediately.

VINAIGRETTE

2 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
3 Tablespoons toasted walnut oil (if using) or 5 Tablespoons total of olive oil
Sea salt and pepper to taste

Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season with salt and pepper. The vinaigrette can be refrigerated, covered, for up to 1 month. Makes about ½ cup.

Ingredients:
4 large carrots, scrubbed, cut into 1-inch chunks
3 large Yukon gold potatoes, cut into 1-inch chunks
3 large beets, peeled and cut into 1-inch chunks
2 large shallots, peeled and coarsely chopped
½ cup olive oil
2 tablespoons fresh orange juice
1 teaspoon orange zest
2 tablespoons Za’tar spice
1 teaspoon sea salt
freshly ground pepper

Directions:

1. Preheat oven to 375 degrees. Toss carrots, potatoes, beets, and shallots with the olive oil, orange juice, orange zest, Za’tar, and salt. Spread on a parchment paper lined baking sheet.
2. Roast 35-45 minutes until vegetables are tender, but still firm.

Serves 6

Kantens contain a sea vegetable called agar agar, which makes the liquid set like Jello. This will last about 4 days in the refrigerator. You can find agar agar in any health food store or in some markets in the Asian section. This is so yummy on a hot day, very refreshing.

Ingredients:
1 pint fresh strawberries
4 cups apple juice (or any kind of juice you like)
1-2 Tablespoons orange juice
pinch of sea salt
3 generous tablespoons agar agar
a few drops ginger juice ( grate 1” piece of ginger and use your fingers to squeeze out the juice)

Directions:

1. Slice the berries thinly and arrange them in an 8”x8” heatproof glass dish or baking dish.
2. Combine the apple juice and orange juice in a saucepan over medium heat. Add the salt and agar agar. Bring to a boil, stirring to combine, and let simmer for 10-15 minutes, stirring often to make sure the agar agar doesn’t stick to the bottom of the pan. Simmer until all the agar agar has dissolved (if it doesn’t dissolve completely, it will make lumps in your kanten). Stir in the ginger juice and pour the mixture over the berries.
3. Allow the kanten to cool to room temperature and then refrigerate, uncovered, until chilled and set, about 2 hours. The kanten is now ready to serve or may be covered and kept in the fridge for up to 4 days.

Serves 4-6

Ingredients:
1½ cups strawberries, hulled
¼ cup lemon juice
1 tablespoon sweetener
1 tablespoon finely chopped shallot
1 teaspoon chopped fresh tarragon
2 tablespoons fresh orange juice

Directions:

1. Whirl the strawberries in a blender or food processor until pureed. Rub through a fine wire sieve into a 2-cup glass measure. Add ¼ cup lemon juice and enough water to make 1 cup. Transfer to a small pan and add sweetener, shallot, and tarragon.
2. Slowly stir orange juice into the strawberry mixture. Bring to a boil over high heat, stirring constantly, until the mixture starts to reduce a little, about 3-5 minutes. You want the mixture to just slightly thicken, so watch carefully as you are cooking. Remove from heat and quickly set in a pan of ice water to chill mixture. Taste and add more lemon juice, if needed. You can refrigerate and keep for 1 day.
3. This is a delightful dressing for a beautiful mixed green salad, bringing hints of the first taste of summer.

Makes about 1 cup