Recipes

Ingredients:
2 tablespoons olive oil
2 medium onions, cut in half then thinly sliced lengthwise
1 bunch chard
1½ ounces dried apricots, cut lengthwise into thin strips, about 1/8”
zest of 1 orange
sea salt and freshly ground black pepper
1/3 cup pine nuts, toasted

Directions:

1. Heat the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Transfer to a bowl and set aside at room temperature. Reserve the skillet for cooking the chard.

2. Rinse the chard and cut the ribs off the leaves, then cut ribs crosswise into ¼-inch slices and set aside. Stack the leaves and cut them crosswise into ½-inch strips; set aside separately.

3. Place the chard in a large skillet that has a tight-fitting lid. Add ¼ cup water. Cover and steam over medium heat until the stems are tender, about 5 minutes. Add the chard leaves and 2 tablespoons water. Cover and cook, stirring occasionally, until the chard is tender and the water has evaporated. If the water evaporates before the chard is tender, add an additional splash of water.

4. Remove the lid and add the caramelized onions, apricots, and orange zest. Stir to combine and season with salt and pepper. Serve topped with the pine nuts.

Serves 4

Ingredients:
2¼ pounds baby turnips
2 tablespoons olive oil
1½ heads garlic, separated into cloves, smashed and peeled
2½ bay leaves, broken in half
1½ cups stock
¼ teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon dried oregano – preferably Greek
¾ teaspoon sea salt, or to taste
freshly ground black pepper

Directions:

1. Place a rack in the center oven. Preheat oven to 500 degrees.
2. Place the turnips in a roasting pan and coat with the oil. Spread out in a single layer. Roast for 10 minutes.
3. Flip the turnips over and rotate the pan. Add the garlic. Roast for 5 minutes. Flip the garlic over and rotate the pan. Tuck the bay leaves under the turnips. Add the stock and herbs. Roast for 5 minutes.
4. Flip the turnips and the garlic. Check the turnips for tenderness. If they are still hard, roast for another 5- 10 minutes, until just tender (most of the liquid should be absorbed). Remove the bay leaves. Add the salt and pepper to taste.

Serves 4

Ingredients:
1 pound carrots
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon ground coriander
3¼ cups vegetable stock
sea salt and pepper to taste
1/3 cup dark raisins, chopped
1-3 tablespoons chopped fresh cilantro

SESAME CROUTONS

1 thick slice bread
1 tablespoon butter
1 tablespoon sesame seeds

Directions:

1. Dice 2 carrots and set aside. Chop remaining carrots. Heat oil in a large saucepan. Gently cook chopped carrots, onion, and garlic in oil for 10 minutes, stirring occasionally. Stir in crushed coriander seeds and ground coriander and cook 1 minute. Pour in 3 cups of stock. Cover and bring to a simmer and cook for 15 minutes or until carrots are tender.
2. Meanwhile, in a small saucepan, simmer diced carrots in remaining stock until tender.
3. In a food processor fitted with the metal blade, or a blender, process mixture to a puree.
4. Clean pan and return puree to the clean pan.
5. Stir diced carrots with stock and raisins into the puree. Season with salt and pepper. Reheat gently.
6. Stir chopped cilantro into the soup and serve garnished with croutons.

To prepare the croutons:

Toast bread on each side until golden in a 375 degree oven. Cool, spread with butter and sprinkle with sesame seeds. Toast, again, until golden. Cut into small cubes.

Serves 4

Ingredients:
6 medium-size beets, peeled and quartered
1 cup low-sodium chicken stock
¼ cup cider vinegar
3 whole cloves
8 whole coriander seeds
8 whole black peppercorns
¼ teaspoon allspice
1 whole clove garlic
1 teaspoon sweetener of choice
1 tablespoon butter (optional)

Directions:

1. In a medium-size stainless steel or enamel saucepan, bring the beets, stock, vinegar, cloves, coriander seeds, peppercorns, allspice, garlic, and sweetener to a boil over moderate heat. Lower the heat and simmer, covered, for about 35 minutes, or until the beets are just tender. With a slotted spoon, transfer the beets to a dish.
2. Boil the remaining liquid for 5 minutes or until reduced to ¼ cup. Stir in the butter, if desired, and pour the liquid over the beets.

Serves 4

Ingredients:
1 pound Brussels sprouts
1 tablespoon olive oil
1/3 cup minced shallots
½ teaspoon sea salt, divided (optional)
1/3 cup water
¼ cup mustard
2 tablespoons brown sugar (or sweetener of choice – sometimes I leave the sweetener out to create a savory flavor)
Freshly ground pepper

Directions:

1. Cut base off a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut crosswise into about 5 pieces.
2. Heat a large, heavy skillet over medium heat for 1 minute. Add the olive oil and swirl to coat the skillet. Add the shallots and sauté for 2 minutes.
3. Stir in the sprouts and salt, if using, and 3 tablespoons water; spread everything evenly across the pan. Reduce the heat to medium-low, cover and cook for 5 minutes.
4. Meanwhile, combine the mustard, sweetener, if using, and remaining water in a small bowl; stir until blended. Pour sauce over the sprouts and stir, reduce heat to low, cover and cook for 3-5 minutes.

Serves 4-6

Ingredients:
1 tablespoon olive oil
½ cup chopped onion
1 teaspoon peeled, freshly grated ginger
1½ teaspoons curry powder
½ teaspoon turmeric
3 cups chopped cauliflower (small pieces)
½ cup cored and chopped apple
2 cups reduced-sodium chicken stock (or your own)
1 cup peeled, thinly sliced russet potatoes
1 teaspoon sea salt
1 cup milk, almond milk, or coconut milk

TOMATO–MINT GARNISH
¼ cup diced tomato
1 teaspoon chopped fresh mint
¼ teaspoon peeled, grated ginger

Directions:

1. Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Lower the heat, add the ginger, curry powder, and turmeric and continue cooking for another 2 minutes.
2. Add the cauliflower, apple, broth, and potatoes to the onion mixture, stir and heat to boiling. Cover and cook over low heat until the potatoes are tender, about 15 minutes.
3. Add the salt and cool to room temperature.
4. When cool, combine the cauliflower mixture and milk-of-choice in a blender and blend until smooth.
5. MAKING THE GARNISH: In a small bowl, stir together the tomato, mint, and ginger. Set aside.
6. Return soup to the saucepan and heat over low heat until just warm. Do not boil! Ladle into serving bowls and garnish with the tomato-mint mixture.

Serves 4

Ingredients:
2 pears, cored and cut into lengthwise slices
juice of 1 lemon
1 head fennel, trimmed and quartered
1½ tablespoons olive oil
½ cup walnuts
sea salt to taste
6 radishes, thinly sliced
1 large bunch of arugula
freshly ground pepper to taste
8 sprigs tarragon (optional)

VINAIGRETTE
1 teaspoon dry mustard
pinch of sea salt
freshly ground pepper to taste
2 tablespoons red wine vinegar
3 tablespoons olive oil

Directions:

1. To make the vinaigrette: In a small bowl, combine the mustard, salt, and pepper. Add the red wine vinegar. Whisk in the olive oil. Taste and adjust the seasoning.
2. Preheat the oven to 375 degrees. Put the pear slices in a bowl and squeeze the lemon juice over them. Set aside. Toss the fennel in the olive oil. Put in a roasting pan and roast until lightly browned on the edges, 10-12 minutes. Remove from the oven and let cool.
3. In a small skillet, toast the walnuts over medium-high heat, stirring frequently to avoid burning. Sprinkle lightly with salt and let cool.
4. Cut the fennel into strips and put in a bowl. Add the radishes, and pears. Pour in ¾ of the vinaigrette and mix gently. Add salt and pepper to taste.
5. Arrange the arugula leaves on salad plates. Divide the salad evenly among the plates on top of the leaves. Drizzle 1 tablespoon of the remaining vinaigrette over each serving. Garnish with the walnuts and tarragon.

Ingredients:
1 medium apple
3 tablespoons fresh lemon juice
1 small ripe avocado
3 tablespoons olive oil
2 cups thickly sliced onion rings
1½ teaspoons cumin seeds
1 bunch chard, stems cut into thin slices, leaves cut into bite-sized pieces
½ teaspoon sea salt
freshly ground pepper

Directions:

1. Cut the apple into thin slices onto a plate and drizzle with 2 teaspoons of the lemon juice. Cover tightly with plastic wrap and refrigerate.
2. Pour remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.
3. Heat olive oil in a medium-size skillet. When it is very hot, add the onion rings and cook, over high-heat for 2-3 minutes. Sprinkle in the cumin seeds and cook just a minute longer.
4. Add the chard stems to the skillet and cook for another minute; then add the leaves, cooking just long enough to wilt the leaves, about 2-3 minutes, stirring constantly. Remove from heat immediately.
5. Place the mixture in a large salad bowl. Sprinkle with salt and toss.
6. Gently mix in the avocado, including the lemon juice, and the apple. Grind a generous amount of black pepper and serve right away.

Serves 4-6

Ingredients:
2 tablespoons butter or coconut oil
2 medium onions, small dice
2 medium carrots, medium dice
2 large cloves garlic, minced
1 tablespoon cumin seeds, toasted and ground
1 teaspoon minced fresh ginger
1 teaspoon Ras El Hanout (recipe follows)
½ teaspoon cayenne pepper
1 teaspoon sea salt
3 whole tomatoes, chopped
1 pound butternut squash, peeled and medium diced
5 cups vegetable stock
2 cups uncooked French green lentils
1 bunch chard, chopped rough or “chiffonade”
¼ teaspoon freshly ground pepper
½ cup chopped cilantro
¼ cup Italian parsley
2 lemon wedges

Directions:

1. In a Dutch oven or 8-inch stockpot, melt the butter or coconut oil over medium heat. Add onions and saute until translucent.
2. Add a pinch of sea salt to the onions and give them a quick stir. Add the carrots and continue cooking until carrots brighten and become slightly tender, about 10-15 minutes.
3. Quickly stir in the garlic, cumin, ginger, Ras El Hanout, cayenne, and salt and cook on low heat until aromatic, 2-3 minutes.
4. Stir in the tomatoes and squash until all ingredients are well distributed.
5. Add stock and lentils. Return pot to medium-low heat, and simmer until lentils and squash are tender, but not mushy, about 30 minutes.
6. Stir in chard 10 minutes before serving. Adjust seasonings to taste.
7. Serve topped with cilantro, parsley, and a squeeze of lemon.

Serves 8

Ras El Hanout

Use Ras El Hanout spice mix to give tanginess to stews, meats, poultry, fish, and vegetables.

Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground anise seeds
¼ teaspoon ground cloves

Directions:

1. Put all spices in a bowl and stir well until combined. Transfer to a glass jar and store in a dry, dark place. It keeps for several months.

Ingredients:
1 large head cauliflower (or broccoli)
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 tablespoons finely chopped tarragon
½ cup chopped green olives
2 tablespoons capers, drained and rinsed
1/3 cup olive oil
sea salt and freshly ground pepper
Manchego cheese

Directions:

1. Cut the cauliflower into small florets, peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, ½ teaspoon salt, and plenty of pepper.
2. Steam the cauliflower over salted, boiling water until tender, about 5 minutes. Place it in the bowl and toss well with the other ingredients. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top.

Serves 4-6