Recipes

Ingredients:
3 tablespoons each: olive oil, cider vinegar
1½ tablespoons undiluted apple juice concentrate
1 tablespoon honey
½ teaspoon sea salt
1½ cups shredded cabbage, red, green, or Savoy
½ cup bite-size pieces of sweet pepper
½ cup small broccoli florets
2 thinly sliced green onions
1 apple, cut into bite-size strips
¾ cup toasted, chopped almonds

Directions:

1. To make the dressing: stir together olive oil, vinegar, apple juice concentrate, honey, and sea salt. Set aside.
2. Place cabbage, sweet peppers, broccoli florets, green onions, and apples in a large bowl and gently toss to combine. Add the vinaigrette and toss to coat evenly. Sprinkle with the toasted almonds and slightly toss to incorporate.

Serves 6

This salad can be used as a dip with sliced vegetables or pita chips.

Ingredients:
3-4 medium cucumbers, cut into pieces or thickly sliced, peeling optional
3 cups plain Greek yogurt
2 tablespoons fresh lemon juice
2 large cloves garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh mint (optional)
freshly ground black pepper, to taste

Directions:

1. Combine all the ingredients in a medium bowl. Mix well and serve. Can be made a day ahead of time and chilled in a non-metallic bowl until ready to serve.

Serves 4, 2/3 cup servings

Ingredients:
3 medium beets, peeled and sliced ¼-inch thick
3 medium carrots, halved and cut into 2-3 slices lengthwise (depending on thickness)
1 small red onion, thickly sliced
½ pound potatoes, sliced ¼-inch thick
2 tablespoons olive oil

Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1-2 tablespoons coarsely chopped fresh dill
1 teaspoon each: stone ground mustard and sweetener
½ teaspoon sea salt
2 cloves garlic, minced
freshly ground pepper, to taste

Directions:

1. Toss the beets, carrots, onions, and potatoes with olive oil in a large bowl. Grill over medium-high heat for 3-6 minutes on each side. Remove onions and carrots from grill when tender. Place beets and potatoes in parchment paper then aluminum foil and fold to enclose and grill for 10 minutes more or until vegetables are tender. Let all vegetables cool.
2. Whisk together all the dressing ingredients in a large bowl. Add the grilled vegetables and toss to coat.

Serves 4

Ingredients:
3 cloves garlic, finely chopped
2-3 tablespoons fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons sunflower oil
2 cups cauliflower, cut into small pieces
¼ cup water
sea salt and freshly ground pepper
1 cup spinach paste twists or of your choice
grated Parmesan or Romano cheese

Directions:

1. Sauté the garlic and parsley in both the oils for 1-3 minutes.
2. Add the cauliflower and water and steam for about 5 minutes, until tender. Add more water if necessary. Season with salt and pepper to taste. Do not overcook.
3. Boil the pasta in lightly salted water until cooked as per package. Drain and add the cauliflower. Toss with grated cheese and serve hot.

Serves 4

Ingredients:
2 tablespoons olive oil, plus 2 cups for packing
5 cups padron peppers, whole, packed tight
¼ teaspoon red chili flakes (optional)
¾ teaspoon sea salt

Directions:

1. Heat large heavy skillet over medium-high heat until very hot, about 2 minutes. Add oil and heat until just beginning to smoke. Add peppers (and chile flakes, if using) and cook, stirring occasionally, until blistered in places, 1½ – 2½ minutes. Season with salt and set aside to cool.

2. Once cooled, pack the roasted peppers into 2 pint-size jars and cover with olive oil (about 2 cups). Chill at least 2 days; can be stored in the fridge for up to 2 weeks.

Serves 4-6

Ingredients:
4 teaspoons olive oil
½ onion, sliced
12 cloves garlic, slivered
½ teaspoon Spanish smoked paprika, or more to taste
2 pounds tomatoes, cut into chunks
2 slices sturdy bread, torn into pieces
2 thyme, marjoram, or basil sprigs
sea salt and freshly ground black pepper
½ teaspoon sweetener
2 tablespoons cream
tiny bread cubes
olive oil for frying
pinch of minced parsley and thyme leaves

Directions:

1. Warm the oil in a saucepan then add the onion and garlic. Cook for 3 minutes, add the paprika, toss in the tomatoes, bread, herbs, and ½ teaspoon each salt and sugar, and 2 cups water. Bring to a boil, cover the pot, lower the heat and simmer until the tomatoes have broken down, about 20 minutes.
2. Pass the soup through a food mill or puree in the blender. Return to stove, taste for saltiness, and season with pepper. If you want some more smokiness, add more paprika a pinch at a time.
3. Stir in the cream. Crisp the bread cubes in a little olive oil over medium-low heat until golden, 6-8 minutes. Add the croutons and herbs and serve.

Makes 2 generous cups

Ingredients:
2 medium-size summer squash (about 1 pound), sliced into thick slices
1 medium size onion, sliced
2 cloves garlic, chopped
2 cups sliced tomatoes
4 small potatoes
½ sweet pepper, sliced
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon fresh oregano
2 teaspoons fresh parsley, chopped
2 basil leaves, chopped
½ teaspoon sweetener
2 tablespoons olive oil

Directions:

1. Place all ingredients in a 3-quart saucepan, and stir to blend. Cover with a lid and cook over high heat, stirring often, for 3-5 minutes, sufficient time to develop some juices.
2. Lower the heat to medium-high and cook for 20-25 minutes more. Stir occasionally. The stew is cooked when the potatoes are tender. Serve.

Serves 4-6

Ingredients:
1 tablespoon olive oil
4 sweet peppers, finely chopped
1 onion, finely chopped
1/3 cup champagne vinegar or vinegar of choice
1 teaspoon red pepper flakes

Directions:

1. Heat oil in a medium saucepan over medium-high heat. Add the sweet peppers, onions, vinegar, sugar, and pepper flakes. Bring to a simmer and let cook, stirring occasionally, for 20-30 minutes, or until relish is thick and excess liquid has cooked off. Season to taste with freshly ground pepper and sea salt.

Makes about 2 cups

Ingredients:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sweetener
1½ cups cooked quinoa
2 green onions, thinly sliced on the diagonal
3-4 cooked beets, peeled and cut into small cubes, infused with ¼-½ cup balsamic vinegar
½-1 bunch dandelion greens, chopped finely
4 large dry-farm tomatoes (or several smaller)
Crumbled goat cheese
Toasted chopped walnuts

Directions:

1. Stir together all the ingredients except the tomatoes, goat cheese, and walnuts in a medium bowl.
2. Cut the top off each tomato and scoop out seeds. Spoon salad into tomatoes, piling any excess on the plate. Sprinkle with cheese and walnuts.

Serves 4

Ingredients:
Olive oil
2 tablespoons cold butter, cut into cubes
1 egg, beaten
¾ cup flour of choice
¾ cup cornmeal
¾ teaspoons baking powder
¼ teaspoon baking soda
½ cup buttermilk
2 pints cherry tomatoes (sungold)
2 garlic cloves, thinly sliced
1 red onion, thinly sliced
about ¼ cup basil leaves
½ cup grated Parmesan cheese

Directions:

1. Heat oven to 425 degrees. Grease an ovenproof skillet with olive or butter.
2. Put flour, cornmeal, baking powder, baking soda, and a sprinkle of salt in a food processor. Add the butter cubes and pulse until the mixture looks like breadcrumbs.
3. Add the beaten egg and buttermilk, and pulse until the mixture comes together into a thick, sticky batter. Set aside.
4. Halve the cherry tomatoes into a medium bowl. Add the sliced garlic and onion, drizzle the mixture with some olive oil, sprinkle with salt and pepper, and toss.
5. Put the tomato mixture in the skillet; spoon dollops of the biscuit batter across the top.
6. Bake until the biscuits are golden and cooked through, and the tomatoes and onions are softened, about 20-25 minutes.
7. When the cobbler is done, sprinkle the top with Parmesan cheese and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm, or at room temperature.

Serves 4