Recipes

Ingredients:
¼ cup olive oil
1 large onion, finely diced
3 large cloves green garlic plus some of the green tender part, finely minced
2 bay leaves
1 tablespoon fennel seeds
1½ teaspoons ground coriander
½ teaspoon dried thyme
Big pinch of red pepper flakes
5 cups stock of choice
4 large beets with tops, beetroots peeled, large dice, greens finely chopped
Sea salt
Freshly ground pepper
¼ cup finely chopped cilantro for garnishing

Directions:

1. Place a large pot over medium-high heat and add the oil. Stir in the onion, garlic, bay leaves, fennel seeds, coriander, cumin, thyme, and red pepper flakes and cook, stirring constantly, until the onion has softened and the mixture is fragrant, about 5 minutes. Add the stock and beets. Cover, bring to a boil then lower the heat to maintain a simmer. Cook, stirring occasionally, until the beets are soft and tender, 3-4 minutes.
2. Add the greens to the pot. Cover and cook for 3 minutes. Remove soup from heat and season with salt and pepper. Serve hot or cold garnished with the cilantro.

Serves 4

Ingredients:

1 dried shitake mushroom

Sauce:
2 tablespoons shoyu (soy sauce)
8 tablespoons water or soaking water from the shitake mushroom
1-inch piece of fresh ginger, finely minced
1 plus teaspoon fresh Meyer lemon juice, to taste

Vegetables:
1-2 tablespoons miso of choice
1 slash of toasted sesame seed oil
1-2 teaspoons hoisin sauce (optional)
Sriraccha sauce for heat
2-3 medium carrots, cut into bite-size pieces
2-3 stalks broccoli, cut into bite size pieces (and or cauliflower)
1 leek, cleaned and cut into half moons
About 2 cups chopped kale leaves only
About ¼ plus of a Savoy cabbage, shredded finely
3-4 cloves green garlic and tender part of the stalk
4 thinly sliced green onions
½-1 bunch of cilantro, leaves separated from the stems
1 8-ounce package of udon or soba noodles

Directions:

1. Place shitake mushroom in a small bowl with warm water to cover. Soak for 30 minutes or until softened. Bring a large pot of water to a boil for the noodles. Stir together the sauce ingredients in a small bowl and set aside.
2. Arrange all the vegetables on a platter near your stove. Remove the mushroom from the soaking liquid, reserving the liquid. Slice the mushroom and add to the plate.
3. Cook the noodles in the boiling water until al dente; drain and set aside.
4. In a large pot, bring 6 cups of water to a boil and add the mushroom soaking liquid. Add the mushroom and lower the heat so the water is simmering. Begin adding the carrots and other vegetables that take longer to cook, including the garlic. Most of the vegetables won’t take more than a minute or two to cook, you want them fresh and light, not mushy and overcooked. DO NOT COOK the Savoy cabbage, cilantro, or the green onions!!!
5. When the vegetables are finished cooking, stop cooking, remove from heat and stir in the miso, a little at a time to incorporate. Taste and add more to your taste. Add the hoisin sauce, if using and stir in gently.       Stir in the cabbage, green onions, and noodles. Splash with some sesame oil for a nice extra flavor.
6. Place the soup in bowls; use the sauce for dipping the vegetables as desired. Garnish with lots of cilantro and season with sriraccha for heat!
7. You can add roasted peanuts, tofu, chicken, peas, or other vegetables you like.   This makes a great, warming meal full of nutrition.

Serves at least 4

Ingredients:
½ cup cooked chickpeas
¼ cup plain yogurt
2 cloves green garlic, minced, plus you can add some of the tender green stalks, if
desired
2 tablespoons water
1 teaspoon olive oil
1 teaspoon Meyer lemon juice
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper or to taste
1/8 teaspoon sea salt or to taste
1 bunch broccoli or cauliflower

Directions:

1. In a food processor or blender, whirl the chickpeas, yogurt, garlic, water, oil, lemon juice, cumin, cayenne, pepper, and salt for 1 minute or until smooth; set aside.
2. Cut the florets off the broccoli or cauliflower and peel and slice the stems ½-inch thick. Arrange the broccoli or cauliflower in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes, or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the vegetables to coat.

Serves 4

Ingredients:
½ cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 bunches small scallions, cut into ¼-inch pieces (about ¾ cup), ½ cup greens and ¼-½ cup white part, separated
3 cups brown lentils, rinsed
6 cups chicken stock or vegetable stock
3 cloves green garlic, plus some of the green tender stalks, minced
3 cups chard leaves roughly chopped
1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped
freshly ground pepper to taste
1 tablespoon fresh Meyer lemon juice
Sea salt to taste, if desired

Directions:

1. In a large soup pot, heat the olive oil, paprika, and cumin over low heat for 3-4 minutes. Add the scallion whites. Cook until wilted, about 5 minutes. Add the lentils, stock, and green garlic. Raise heat to high, cover and bring to a boil. Lower the heat to simmer, and cook for 20 minutes or until the lentils are soft, but not mushy (cooking time varies depending on the age of the lentils).
2. Stir in the scallion greens, chard, cilantro, pepper, sea salt, and lemon juice. Cook for 5-10 minutes, until the chard is cooked through.

Makes 8 cups

Ingredients:

Cake:
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 eggs, beaten
2 teaspoons balking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup soy, almond, rice or any nut milk
¼ cup fresh Meyer lemon juice
½ cup olive oil
Scant ½ cup maple syrup
1 teaspoon organic lemon extract (optional)
2 tablespoons poppy seeds

Lemon Maple Glaze:
½ cup maple syrup
½ cup Meyer lemon juice
2 teaspoons kuzu, arrowroot, or non-GMO cornstarch

Directions:

1. Preheat oven to 350 degrees. Oil baking pan(s) (you can use 3 mini-loaf pans, a muffin tin, or loaf pan).
2. Combine flours, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine the milk and eggs with the lemon juice and set aside for a few minutes – it will look like it curdled. Whisk in the oil, syrup, and lemon extract. Add wet ingredients to dry ingredients, and stir until just combined. Fold in the poppy seeds.
3. Pour the batter in the prepared pans, and bake for 15-25 minutes (for mini-loafs and muffins about 15 -18 minutes, larger loaf pan 20-25+) or until a toothpick inserted comes out clean. Cool the cake completely in the pans on a rack.
4. For the glaze – combine the syrup and lemon juice in a saucepan over medium heat. Stir in the diluted thickener of choice and continue stirring until the glaze comes to a boil. Simmer for 1 minute then remove from heat. Drizzle over the cake and serve.

Serves 8-10

Ingredients:
1½ lbs boned, skinned organic chicken breast, halved lengthwise (optional)
1 tablespoon plus ¼ cup olive oil
1 teaspoon each sea salt and freshly ground pepper, divided
1 large bunch kale, stems removed, leaves cut into bite-sized pieces
3 tablespoons tahini (sesame paste)
zest and juice of 1 Meyer lemon
1 green garlic clove, minced
2 small, firm apples, cored and chopped
1 tablespoon honey
¼ cup chopped, toasted almonds
4 Medjool dates, pitted and chopped

Directions:

1. If using chicken – heat a grill to about medium heat. Brush chicken with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill chicken, turning once, until just cooked through, 4-5 minutes total. You can also cook the chicken in a skillet over medium-high heat the same way. Transfer to a plate.
2. Whisk the remaining ¼ cup olive oil in a large bowl with tahini, lemon zest and juice, honey, garlic, and remaining salt and pepper.
3. Massage the kale with your hands in a separate bowl with a pinch of salt until tender, about 2-3 minutes. Roughly chop the chicken (if using). Add both kale and chicken to the bowl of dressing. Add the apples, almonds, and dates and toss gently but thoroughly.

Serves 4

Ingredients:
About 4 tablespoons butter, divided
1 small head Savoy cabbage, cored and cut into 8 wedges
¾ teaspoon sea salt
½ teaspoon freshly ground pepper
1 clove green garlic, plus part of the tender green stem, chopped
1½ teaspoons fresh thyme leaves plus thyme sprigs
¼ teaspoon freshly grated nutmeg
1 tablespoon flour
1 cup heavy whipping cream
¾ cup shredded aged gouda cheese
½ cup fresh breadcrumbs

Directions:

1. Butter a shallow 2-quart baking dish and preheat oven to 400 degrees.
2. Melt 2 tablespoons butter in a sauté pan or large frying pan over medium-high heat and add the cabbage wedges cut side down. Sprinkle with ¾ teaspoon salt and ½ teaspoons pepper. Cook, turning once until lightly browned, 5-7 minutes.
3. Add ¼ cup water to the pan. Partially cover and cook cabbage until just tender, 3-5 minutes more.
4. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snuggly).
5. Return pan to medium heat and melt remaining butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
6. Pour cream mixture over cabbage. Top with cheese add breadcrumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with salt and pepper.

Makes 6-8 servings as a side dish

Ingredients:
½ cup raisins
1/3 cup sundried tomatoes, finely chopped
1 cup boiling water
1 medium size head cauliflower, cord and cut into florets
1 tablespoon olive oil
¼ teaspoon sea salt
3 tablespoons fresh breadcrumbs

Directions:

1. In a small bowl, soak the raisins and sundried tomatoes in the boiling water for 10 minutes or until plumped. In a steamer or metal colander set over a large saucepan of boiling water, steam the cauliflower for 5 minutes or until slightly tender.
2. In a large skillet, heat the oil over moderate heat. Add the cauliflower and cook, stirring frequently, for 3 minutes, or until lightly browned. Add the raisins and sundried tomatoes, their soaking liquid, and the salt. Raise the heat to high and cook for 5 minutes or until the liquid has almost evaporated. Stir in the breadcrumbs and cook, stirring constantly, 2 more minutes to thicken the sauce. Serve warm or at room temperature.

Serves 4

Ingredients:
3-4 tablespoons green curry paste
1 cup coconut milk
1 big bunch of broccoli, chopped into bite-sized pieces, stems peeled and chopped
2-3 tablespoons peanut butter

Directions:

1. Heat a large saucepan on high heat. Add a few tablespoons of cream from the top of the coconut milk, or some oil, and the curry paste. Stir-fry for 15-30 seconds or until you notice the aroma. Be carful not to burn.
2. Quickly add 2 cups water and the coconut milk. Bring to a simmer.
3. Add the broccoli. Bring back to a simmer and cook, uncovered for 8-9 minutes or until just tender.
4. Remove from the heat. Stir in the peanut butter. Taste and season with sea salt and freshly ground pepper to taste.

Serves 4

Ingredients:
5-6 Meyer lemons
1 cup fresh lemon juice
4 ounces unsalted butter (1 stick)
2 cups dry sweetener of choice
8 large eggs
¼ teaspoon sea salt

Directions:

1. Use a zester to remove about 6 tablespoons of very thin lemon peel, about ½-inch long; set aside. Juice the lemons to get 1 cup juice, save the remainder for another use.
2. In a double boiler, or metal bowl set over a pot of boiling water, combine the lemon juice, butter and sugar; stir until the sugar is dissolved and the butter melts completely.
3. In a separate mixing bowl, whisk the eggs. Using a measuring cup with a handle, measure out 1½ cups of the lemon-butter mixture and drizzle it in a thin, slow stream into the eggs, whisking to prevent them from cooking into clumps.
4. Slowly put the entire egg mixture back into the lemon/butter mixture on the stove, again in a thin stream, whisking until fully incorporated. Continue whisking until the mixture thickens, about 10 minutes, easily coats a spoon and holds a line when you draw your finger across the back of the spoon, it will continue to thicken as it cools.
5. Remove the curd from the stove and let cool slightly.
6. Place a large mesh strainer over a mixing bowl. Spoon the curd into the strainer, then use a rubber spatula to gently stir and scrape across the wire mesh. The curd will pass through the mesh, but any bits of cooked egg will be strained out.
7. Add the lemon zest and salt and stir until well incorporated. Transfer to an airtight container, then place plastic wrap on the surface of the curd to keep a skin from forming. Refrigerate for up to 1 week, or freeze for longer storage.

Makes about 4 cups