Recipes

Ingredients:
2 large bunches broccoli florets
½ large hot chili pepper, stemmed, seeded, and slivered
½ cups sliced green onions
3 tablespoons low-sodium soy or tamari sauce
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon red chili oil (optional)
¼ teaspoon garlic-chili sauce
2 teaspoons toasted sesame seeds
2 teaspoons black sesame seeds

Directions:
1. Steam broccoli over rapidly boiling water for 3 minutes, until crisp and bright green. Drain and rinse in cold water immediately.
2. Toss broccoli, red pepper, and green onions and set aside.
3. Stir together the soy or tamari sauce, vinegar, oils, and chili garlic sauce. Toss with the broccoli and sesame seeds. Let stand for 15 minutes before serving.

Serves 4-6

Ingredients:
2½ pounds green beans, trimmed
Roasted cauliflower florets with garlic (optional – note below)
1 medium lemon, zested and halved
1 teaspoon Dijon mustard
sea salt
Freshly ground black pepper
½ medium red onion, cut into thin wedges
1 bunch lettuce, washed and cut into bite-size pieces
½ large bunch of radicchio, sliced into thin strips
3 cups tomatoes, quartered or smaller, to your liking

Directions:

1. Bring a large pot of water to a boil on high heat. Add the beans and boil them for about 4-6 minutes, or until they are tender-crisp. Drain and refresh with cold water. Wrap them in a kitchen towel and place in a plastic bag. Refrigerate.
2. If adding the cauliflower, roast as directed below. Let cool and refrigerate in well-sealed container.
3. Add the juice of ½ lemon to a small bowl. Stir in the mustard and season with salt and pepper. Add the oil in a thin stream, whisking constantly. Taste and adjust seasonings, adding more lemon juice if needed. Add the onion and stir; set aside for at least 1 hour to marinate the onions, or cover and refrigerate for up to 8 hours.
4. Just before serving, arrange the lettuce and radicchio on a platter. Toss the beans with the dressing and onion. Use tongs to lift the beans from the bowl and place them on the center of the lettuce and radicchio. Arrange the tomatoes around the beans and spoon any leftover vinaigrette over the tomatoes. If using, push the cauliflower florets between the tomatoes. Season the tomatoes with salt and pepper if needed. Serve.

To Roast the Cauliflower:

1. Preheat the oven to 450 degrees.
2. Blanch unpeeled cloves of 1 head of garlic in boiling water for 25 seconds. Drain and peel the garlic. If the cloves are large, cut them in half lengthwise.
3. Toss the garlic with 1 large head of cauliflower cut into florets and 3½ tablespoons olive oil. Roast on a rimmed baking sheet 20-25 minutes, tossing once or twice during roasting, until cauliflower is tender-crisp and lightly caramelized. Season with salt and pepper.

Makes 10 servings

Ingredients:
7 tablespoons olive oil
3 cloves garlic, minced
1 sweet pepper, thinly sliced
12 summer squash, or more, thinly sliced
½ cup fresh basil leaves
2 medium tomatoes, thinly sliced
¾ cup fresh breadcrumbs
¾ cup grated Monterey Jack cheese
¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees. Brush a 10-inch baking dish with 2 tablespoons of the olive oil.
2. In a large skillet, heat 3 tablespoons of the oil. Saute garlic, pepper, and squash over medium-high heat for about 6 minutes, or until the vegetables begin to soften. Stir in the basil and transfer the mixture to the prepared baking dish.
3. Arrange the tomato slices on top of the squash mixture. Combine the breadcrumbs with the cheeses and sprinkle over the tomatoes. Drizzle the remaining 2 tablespoons olive oil over the crumb mixture. Bake for about 40 minutes, or until golden-brown.

Serves 6-8 as a side dish

This is a slaw which is great on tostadas or tacos, or just as a side.

Ingredients:
7-8 cups shredded cabbage
2 carrots, shredded
2 jalapenos, or other hot peppers, stemmed and seeded, cut into thin lengthwise slivers
2/3 cup fresh chopped Italian parsley
1/3 cup chopped fresh cilantro
1 cup apple cider vinegar
1 tablespoon sea salt
1 tablespoon sweetener of choice

Directions:

1. In a large non-reactive bowl, combine the cabbage, carrots, jalapenos, parsley, and cilantro. Toss together. Add the vinegar, salt, pepper, and sweetener and toss well. Cover with plastic wrap and refrigerate 2 hours. Drain well in a colander. It can be used at this point or refrigerated, covered tightly, for up to 2 days.

Serves 8

Ingredients:

Squash Pickles:
2½ medium squash, ends trimmed
¼ cup seasoned rice vinegar
1 tablespoon minced fresh mint, plus extra for garnish

Soup:
2 medium squash, ends trimmed
3½ cups low-sodium chicken or vegetable broth
1 small white onion, finely chopped
3 tablespoons uncooked brown rice
2 teaspoons curry powder
1½ teaspoons minced ginger
½ teaspoon dry mustard
1 cup almond or coconut milk
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons plain Greek-style yogurt

Directions:

To Make the Squash Pickles:

Cut the squash into very thin slices (you can use a mandoline if you have one) and place them in a small bowl. Toss them with the vinegar and mint. Cover and refrigerate for 4 hours, up to 2 days.

To Make the Soup:

1. Cut the remaining squash into thin slices and put them in a medium pan. Add the broth, onion, rice, curry powder, ginger, and dry mustard. Stir to submerge the rice. Bring everything to a boil on high heat; reduce the heat to medium-low and simmer for 20 minutes, or until the squash is tender.

2. Puree the mixture in batches in a blender or food processor, use caution if using a blender, holding the top down with a cloth or potholder. Stir the milk, salt, and pepper into the soup. Taste and add more salt and/or pepper as needed. Cover and refrigerate the soup for 3-4 hours, or up to 2 days.

3. Pour the squash pickles into a strainer. Divide the soup between eight bowls. Top each with a dollop of yogurt, a couple of squash pickles, and a pinch of minced mint.

Serves 8

Ingredients:
6 cups chopped lettuce

Carrots:
½ teaspoon ground cumin
8 carrots, cut into matchsticks
¼ cup fresh lemon juice
2 teaspoons harissa (click here for recipe)
½ teaspoon sea salt
1½ tablespoon olive oil

Vinaigrette:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt to taste
freshly ground black pepper
¼ cup olive oil
2 tablespoons diced dates
1 clove garlic, minced

Directions:

To make the carrots:

1. Sprinkle cumin in a small skillet. Toast it over medium-low heat, until it is fragrant and darker in color, about 2-3 minutes. Remove from the heat and set aside.

2. Bring a medium saucepan or Dutch oven half full of water to a boil on high heat. Add the carrots and cook until they are tender-crisp, about 1-2 minutes. Drain well. In a medium-large bowl, whisk together the lemon juice, harissa, toasted cumin, and salt. Add the carrots and toss. Set the carrots aside to cool at room temperature. Add the oil and toss. Taste and adjust seasonings as needed.

To make the vinaigrette:

1. In a small bowl, whisk together the lemon juice and syrup and season with salt and pepper. Add the oil in a thin, slow stream, whisking constantly. Stir in the dates and garlic. Set aside.

2. Put lettuce in a medium-large bowl. Stir the vinaigrette and pour over the lettuce, toss well. Divide the salad between eight plates. Top with the carrots and serve.

Serves 8

Ingredients:
¾ cup olive oil
2 cloves garlic, minced
1 teaspoon ground caraway
1 cup mild chili powder
1 tablespoon ground coriander
1 teaspoon sea salt
2 tablespoon chopped mint

Directions:

1. Heat oil in a small sauté pan over medium heat. When the oil shimmers, add the garlic and saute until golden, about 4 minutes.

2. Remove from the heat. Add the caraway, chili powder, coriander, salt, and mint and stir to combine. Let cool.

3. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 1½ cups

Ingredients:
3 tablespoons whole almonds, skin on
1 tablespoon pumpkin seeds
1½ teaspoons sesame seeds
pinch dried red pepper flakes
3 tablespoons olive oil
1½ tablespoons lemon juice
1 teaspoon balsamic vinegar
sea salt
freshly ground black pepper
3½ cups lettuce, bite-size pieces
1½ cups radicchio, bite-size pieces
¾ cup coarsely chopped fresh basil
½ cup freshly chopped fresh cilantro
1½ ounces chilled goat cheese, pinched into small nuggets

Directions:

1. Coarsely chop the almonds, leaving many only chopped in halves and  thirds. Place a plate next to the stove. In a medium, deep skillet, combine the almonds, pumpkin seeds, sesame seeds, and pepper flakes. Toast them on medium heat, shaking almost constantly, until the sesame seeds are lightly browned, 1-2 minutes. Spread the mixture on the plate to cool.
2. In a small bowl or glass measuring cup, whisk together the oil, lemon juice, and vinegar and season with salt and pepper to taste.
3. In a large bowl, combine the lettuce, radicchio, and herbs; toss. Stir the dressing and pour over the salad; toss to combine. Add the nuts and seeds and toss. Divide the salad between 4 salad plates. Top with the cheese and serve.

4 servings

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons  diced dates
1 medium clove garlic, minced
dried red pepper flakes
1/3 cup dried cranberries (optional)
6 cups loosely packed, washed, patted dry, stemmed, ¼-ich slices of kale

Directions:

1. To make the vinaigrette: In a small bowl, whisk together the lemon juice and syrup; season with salt and pepper.  Add the oil in a thin stream, whisking constantly. Stir in the dates, garlic, and a pinch of pepper flakes. Set aside.
2. Put the kale in a medium-large bowl. Stir the vinaigrette and pour it on the kale, toss well. Allow to sit at room temperature for 30 minutes before serving.
3. Taste and adjust seasonings if needed. Divide the salad between 6 plates. Top with the pecans and cranberries, if using. Serve.

Serves 6

Ingredients:
1 pound potatoes, cut into crosswise slices
sea salt
3 tablespoons olive oil
½ cup finely chopped leeks
freshly ground black pepper
¼ cup chopped fresh basil
¼ cup chopped green parts of green onions
1 teaspoon lemon zest
1-2 tablespoons flour of choice

Directions:

1. Put the potatoes in a large Dutch oven or large pan; cover with water and season with salt. Bring to a boil on high heat. Reduce the heat to medium and cook until the potatoes are tender, about 15 minutes. Drain well.
2. Heat 1 tablespoon of the oil in a large, deep skillet on medium-high heat. Add the leeks; cook, stirring occasionally, until the leeks become a dark green and are wilted, about 3-5 minutes. Season with salt and pepper to taste.
3. In a large bowl, coarsely mash the potatoes, leaving some small pieces intact. Add the leeks, basil, green onions, and zest. Stir in 1 tablespoon flour to make the mixture dry enough to form patties, adding more if needed.
4. Divide the mixture into 6-8 ½-inch patties. Heat the remaining 2 tablespoons  oil in a large skillet over medium heat. Add the patties in batches, keeping them in a single layer, and cook until they are browned on one side, about 4 minutes. Carefully turn with a flexible spatula. Cook until they are browned and firm on the other side. Serve.

Makes 6-8 servings