Ingredients:
1 cup chopped onion
1 tablespoon olive oil
3 cups shredded cabbage
5 cups vegetable broth
1 bunch beets, peeled and shredded, beet tops cut onto bite-size pieces
1 medium potato diced
1 large carrot, or more, diced
3 tablespoons lemon juice
1 tablespoon sweetener (optional)
1 bay leaf
2 tablespoons snipped fresh dill
Sea salt and freshly ground black pepper
Directions:
1. Combine the onion, and oil in a Dutch oven or heavy soup pot. Cover and cook for 3 minutes over medium heat until the onion is softened. Add the cabbage and cook 5 minutes longer, stirring frequently.
2. Add the broth, beets, potato, carrot, lemon juice, sweetener (if using,) bay leaf and 2 cups of water. Bring to a boil, reduce heat and simmer 30 minutes or until the potato and carrot are tender.
3. Stir in the beet greens about halfway through cooking. Stir in the dill and season with salt and pepper. Remove the bay leaf.
4. To serve – place soup in bowls and garnish with sour cream or plain Greek yogurt, if desired.
Serves 6
Ingredients:
Dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small shallot, minced
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
Salad:
6 ounces farfalle
1 medium fennel bulb, trimmed and cut into thin strips (2 cups)
1 cup shredded Treviso
4 ounces smoked mozzarella, coarsely grated
2 tablespoons slivered fresh basil for garnish, or chopped parsley
Directions:
1. Whisk all of the dressing ingredients together with 1 tablespoon water in a 1-cup measure.
2. Cook the pasta according to the package directions, drain and cool slightly. Combine the pasta with the fennel, Treviso, and mozzarella in a large bowl.
3. Whisk the dressing, pour over the salad and toss. Garnish with the basil or parsley. Serve at room temperature or chilled.
Serves 4
Ingredients:
1 tablespoon olive oil
½ cup chopped onion (1 medium-sized)
1 garlic clove, minced
2 cups stemmed, packed, coarsely chopped kale
1 cup cubed turnip
½ cup cubed butternut squash
½ cup sliced parsnips
¼ cup golden raisins
¼ cup medium barley
5 cups vegetable stock
1 bay leaf
1 teaspoon dried thyme
1 19-ounce can drained and rinsed chickpeas, or 2 cups fresh, cooked
Directions:
1. Heat oil in a Dutch oven or heavy soup pot over medium-high heat. Add the onions and garlic and cook for 2 minutes, stirring frequently.
2. Stir in 5 cups of stock and all of the remaining ingredients except for the chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 1 hour, adding more stock if necessary.
3. Add the chickpeas and cook, uncovered 15 minutes longer. Remove the bay leaf before serving.
Serves 4
Ingredients:
1½ pounds parsnips, peeled (optional), thinly sliced and cut into matchsticks
3 tablespoons butter or olive oil
½ cup finely diced onion
1 tablespoon curry powder
½ cup chicken or vegetable stock
½ cup yogurt
Sea salt and freshly ground pepper to taste
Garnish with 4 slender scallions, thinly sliced (greens included)
Fresh cilantro sprigs
Directions:
1. Drop the parsnip matchsticks into a pot of boiling, salted water and boil for 1-2 minutes, drain and rinse under cold water and drain again.
2. Heat the butter or oil in a skillet over medium heat and add the parsnips; cook until softened, about 4-5 minutes. Add the curry powder and continue to stir for 1 minute.
3. Stir in the stock and simmer, covered over low heat for about 10 minutes or until the parsnips are crisp tender. Stir in the yogurt and warm through – do not let boil. Season with salt and pepper to taste. Garnish with the scallions and sprigs of cilantro.
Serves 4-6
Ingredients:
2 cups trimmed fresh Brussels sprouts
1 tablespoon unsalted butter
1 teaspoon crushed, toasted cumin seed
1 teaspoon mustard seed
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ cup coarsely chopped onion
1 clove garlic, minced
2 large mandarin oranges, peeled and segmented
Directions:
1. Pour ½ cup water into a medium saucepan; bring to a boil. Add the Brussels sprouts and cook 5 minutes. Drain.
2. Melt butter in a large skillet over high heat. Stir in the cumin, mustard seed, salt, and pepper. Add the Brussels sprouts, onion, and garlic, and cook 2-3 minutes, stirring frequently, until lightly browned. Add the orange segments and cook 1 minute longer, stirring. Serve immediately.
Serves 4
If you prefer to not cook with butter, you can steam the Brussels sprouts. And as a serving suggestion, I sometimes sprinkle chopped walnuts over the top with the parsley for an added crunch.
Ingredients:
1½ cups plain whole yogurt
2 tablespoons Dijon mustard
2 tablespoons maple syrup or honey (optional)
¼-½ teaspoon sea salt
1 tablespoon minced fresh parsley
Freshly ground pepper to taste
1½ pounds Brussels sprouts
1 tablespoon butter
Sea salt to taste
Directions:
1. To make the sauce: whisk together the first 6 ingredients in a medium bowl. Cover and set aside to let mixture come to room temperature.
2. Quarter the sprouts if they are large; if they are small, leave them whole.
3. Melt the butter in a large skillet. Add the sprouts and sprinkle lightly with salt. Stir, cover, and cook over medium heat until tender, about 7-8 minutes. When they are done to your liking. Transfer them to a serving bowl or platter and pour the sauce over the top. Sprinkle with the chopped parsley and serve right away.
Serves 4-6
Ingredients:
1 small head Radicchio cut into bite-size pieces
5 oil-packed anchovy fillets
2 cloves garlic
2 tablespoons mild red wine vinegar
¼ cup olive oil
Directions:
1. Trim and wash Radicchio. Separate leaves and cut into bite-size pieces. Place in a large bowl.
2. Puree anchovies and garlic in a blender or food processor; add vinegar and pulse to combine. With the machine running, slowly add the olive oil in a slow, steady stream.
3. Gently toss Radicchio pieces with the vinaigrette and serve.
Serves 4
Ingredients:
1 large fennel bulb, or 2 small, trimmed and thinly shaved on a mandoline or other vegetable slicer
1 cup loosely packed flat-leaf parsley leaves
¼ cup fresh lemon juice
2 tablespoons olive oil
¼ teaspoon crushed dried red chili pepper
¼ teaspoon sea salt
Coarsely ground black pepper
Directions:
1. Toss together fennel and parsley in a bowl. Add lemon juice, olive oil, chili, and salt; toss to combine. Add pepper to taste.
Serves 4
Ingredients:
1 large head Romanesco, broken into florets
¼ cup plus 2 tablespoons olive oil
1½ teaspoons sea salt
¼ teaspoon freshly ground pepper
¼ cup plus 1 tablespoon tahini paste
¼ cup plus 2 tablespoons water
3 tablespoons fresh lemon juice
1 clove garlic, minced
¼ cup finely chopped flat-leaf parsley
Directions:
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Toss cauliflower with oil, 1¼ teaspoons salt and pepper. Spread in a single layer on the baking sheet and roast, stirring and turning once or twice, until cauliflower is tender and crispy brown in spots, about 45 minutes.
3. While cauliflower is roasting, puree tahini, water, lemon juice, garlic, and remaining ¼ teaspoon salt in a blender until combined. Transfer to a large bowl.
4. Remove cauliflower from oven and immediately add to the bowl of tahini sauce, then add and toss with the parsley.
5. Season with more salt if necessary, and serve warm or let stand at room temperature for a few hours before serving.
Serves 4-6
Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups.
Ingredients:
1 leek, white and light green parts only
2 celery stalks, coarsely chopped
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic
¼ cup olive oil, plus more for drizzling
Sea salt
6 cups water
2 teaspoons tomato paste
1½ cups farro
3 bunches kale, stemmed and chopped into ½-inch wide strips
Freshly grated Parmesan cheese for serving
Coarsely ground black pepper
Directions:
1. Cut leek lengthwise in half, rinse thoroughly, and coarsely chop. Pulse the leek, celery, carrot, onion, and garlic in a food processor until finely chopped.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt then cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Add 1 cup of water and the tomato paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.
3. Add the remaining 5 cups of water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20-25 minutes. Season to taste with salt.
4. Serve drizzled with olive oil, a little grated cheese, and a sprinkle of salt and pepper.
Serves 8