Recipes

Ingredients:
2 oranges: 1 juiced, 1 supremed (peeled with a knife and cut into segments)
1½ tablespoons lemon juice
4 tablespoons maple syrup
½ teaspoon orange blossom water (optional)
1 bunch dandelion greens, cut into bite-size pieces
1 small bunch lettuce, cut into bite-size pieces
1 tablespoon olive oil
½ cup pine nuts
1 small basket of raspberries (or other sweet fruit)
sea salt and freshly ground black pepper to taste

Directions:

1. To make the orange syrup: put the orange juice, lemon juice, and maple syrup in a saucepan with a pinch of salt. Bring to a light simmer and reduce the sauce for about 20-25 minutes, stirring occasionally, until you have about 3 tablespoons of thick syrup. Strain it through a fine sieve and allow to cool down, then stir in the orange blossom water, if using.
2. Put the cut dandelion and lettuce leaves in a mixing bowl. Add some olive oil and salt and pepper, and toss gently.   Divide the greens between serving plates and dot with the orange segments and sprinkle with raspberries. Drizzle with the orange syrup and finish with the pine nuts.

Serves 4-6

Ingredients:
4 cups cauliflower florets, steamed until soft
2 eggs
½ cup flour of choice
1 teaspoon baking powder
½ teaspoon cayenne
½ teaspoon oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 medium summer squash, finely shredded
2 tablespoons butter
2 tablespoons olive oil

Directions:

1. In a food processor, puree the cooked cauliflower with the egg, flour, baking powder, cayenne, oregano, salt, and pepper. Remove from processor. Place in a medium bowl. Stir in the summer squash by hand.
2. In a large skillet, heat the butter and olive oil. Ladle the batter into the pan in 4-tablespoon batches and cook pancakes for about 2 minutes per side. Serve immediately.

Makes about 15 pancakes

Ingredients:
1 cup raspberries
2 large basil leaves
2 cups cold filtered water
2 tablespoons lime juice
2-3 tablespoons sweetener of choice
fresh raspberries and lime wedges for garnish

Directions:
Puree raspberries and basil together in a blender. Add water, lime juice, and sweetener and blend again to mix. Pour into 2 ice-filled glasses and garnish with raspberries and lime wedges, if you like.

Serves 2

Ingredients:
4 tablespoons butter
2 large apples, thinly sliced
3 tablespoons brown sugar
1 teaspoon cinnamon
6 eggs
1½ cups milk, or alternative
1 cup flour of choice
3 tablespoons sweetener
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon cinnamon

Directions:

1. Melt butter in a 9×13 pan. Arrange apples over butter. Mix in brown sugar and cinnamon in a small bowl and sprinkle over the apples.
2. Bake at 375 degrees about 10 minutes, or until apples start to soften.
3. Combine in blender: eggs, milk, flour, sugar, vanilla, salt, and cinnamon. Blend thoroughly and pour over apples.
4. Return to oven and bake 40 minutes.
5. Serve immediately with maple syrup and fresh mashed berries, if you like.

Makes 8 servings

Ingredients:
2 tablespoons olive oil
3½ pounds Dry-farmed tomatoes, stem-cored
4 cloves garlic, unpeeled (or more to taste)
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
8 sprigs fresh thyme
1 small red onion, sliced thinly
a good sprinkle of balsamic vinegar (about 2 tablespoons – or to your taste)

Directions:

1. Preheat oven to 425 degrees.
2. Place the tomatoes on a baking sheet, cored side down. Sprinkle the sliced onions around the tomatoes along with the garlic and sprigs of thyme. Drizzle the olive oil and balsamic vinegar over all. Season with salt and pepper. Place the baking sheet in the oven.
3. After about 30 minutes, take the tray out of the oven and turn the tomatoes over. This will enable a richer flavor. Return the tray to the oven and continue to bake for another 30 minutes.
4. Cool to room temperature. Throw away the thyme sprigs and add the tomatoes to a blender. Peel the garlic and add to the tomatoes. Using a rubber spatula, scoop all the rest of the juices along with the onion into the blender with the tomatoes. Cover and puree until smooth and silky. Or, if you prefer, you can leave it with a little texture.
5. Transfer to a bowl and season to taste with salt, vinegar, and pepper. Cover and refrigerate. This will keep up to 4 days refrigerated.

Makes about 3 cups

Ingredients:
2 bunches chard
3 tablespoons olive oil
1 onion, diced
¼ cup rice of choice
2 tablespoons finely chopped ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
sea salt

Directions:

1. Wash chard well, chop but don’t dry.
2. Heat oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the chard. Sprinkle with 1 teaspoon salt, cover the pan, and cook until the volume has reduced, 10-15 minutes. Give everything a stir then reduce heat to low, re-cover and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
3. Cook until the greens are really tender, 10-15 minutes more. Serve warm or at room temperature, with a squeeze of fresh lemon.

Serves 4-6

Ingredients:
8-10 leeks, including 2 inches of greens, halved crosswise
2 large onions, sliced and separated into rings
1 large tomato, chopped
sea salt and freshly ground black pepper
1 cup stock
2 teaspoons basil

Directions:

1. Saute the onions in the oil over medium heat until they are soft. Add the leeks; turn them over several times in the oil, then add the tomato. Season the vegetables with salt and pepper, cover with the stock. Simmer gently for 30 minutes. Serve hot or cold, with chopped basil sprinkled on top.

Serves 4

Ingredients:
1 bunch beets with greens
6 cups low-sodium chicken or vegetable broth
5 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon butter
1 small sweet onion, cut into 1-inch cubes
2 cups Arborio rice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

1. Remove greens from beets and discard stems. Cut the greens crosswise into ½ -inch strips. Set aside. Scrub beets: place in a saucepan large enough to hold them in a single layer. Add the broth and, if necessary, enough water to cover them. Bring to a boil over high heat. Reduce to a gentle boil and cook until the tip of a sharp knife can be easily inserted into the beets, 30-45 minutes.
2. Transfer the beets with a slotted spoon to a cutting board to cool. When cool, slice off the ends and slip off the skins. Cut the beets into ¼-inch dice; transfer to a medium bowl and gently mix with 2 tablespoons vinegar. Set aside.
3. Measure the cooking liquid; either add extra or reduce over high heat to get 6 cups total. Strain through a sieve lined with paper towels into a medium bowl.
4. Heat oil and butter in a Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the rice, increase heat to medium-high heat and cook, stirring constantly until all the rice is opaque, about 1 minute. Add the remaining 3 tablespoons vinegar and 1 cup of the reserved beet cooking liquid. Stir until almost all the liquid is absorbed, adjusting heat as necessary to maintain a simmer, about 4 minutes. Continue to add the beet broth, 1 cup at a time, stirring after each addition until all the liquids has been absorbed and adjusting as necessary to maintain a simmer.
5. Add the reserved beet greens to the rice along with the final cup of broth. Cook, stirring, until the greens are wilted, about 2 minutes. Add the reserved beets and continue cooking until all the liquid has been absorbed, about 2 minutes more. Season with salt and pepper. Serve with Parmesan cheese, if desired.

Makes 8 servings

Ingredients:
6 peppers, seeded and de-veined, cut into small pieces
3 tablespoon olive oil
2 medium size onions, diced
3 cloves garlic, thinly sliced
6 small bay leaves
sea salt and freshly ground black pepper
4 medium-size tomatoes, cut into slices

Directions:

1. Pour the oil in a skillet add the onions, garlic, and bay leaves. Saute over medium heat until the onions are golden, stirring constantly. Add the peppers and season with salt and pepper. Cook over a high heat for about 10 minutes, stirring frequently. Add the tomatoes to the skillet and cook another 15 minutes.

Serves 4-6

Ingredients:
6 medium beets, scrubbed and cooked until tender
3 tablespoons butter
3 shallots, minced
2 apples, cored and thinly sliced
1 tablespoon sweetener of choice
sea salt and freshly cracked pepper
1/3 cup apple cider vinegar
½ cup toasted walnuts, coarsely chopped

Directions:

1. Preheat oven to 400 degrees. Place beets on a baking sheet and roast until tender when pierced with a knife, about 30-40 minutes. Remove from oven and cool.

2. When the beets are cool enough to handle, slip off the skins and slice beets about ¼-inch thick.

3. In a skillet, heat the butter. Add the shallot and cook for about 2 minutes. Add the apple, sweetener, salt, and pepper, and vinegar; simmer, uncovered, for about 10 minutes, or until the apples are tender. Add the beets and cook for another 3 minutes. Sprinkle with the walnuts and serve.

Serves 6