Recipes

Ingredients:
1 head escarole
1 sweet apple
¼ cup shelled walnuts or hazelnuts
3-4 teaspoons olive oil
1 tablespoon white wine vinegar
2 ounces Roquefort or goat cheese

Directions:

1. Preheat oven to 350 degrees. Trim the escarole, discarding any tough outer leaves, wash thoroughly and spin dry.
2. Core and slice the apple. Toast the nuts in the oven for about 5 minutes. Take the nuts out of the oven and rub them with a dry towel to remove the skins.
3. Whisk together the olive and vinegar, season with sea salt and freshly ground black pepper. Toss the escarole and apple together with this dressing.  Sprinkle with the cheese, crumbled, and the toasted nuts.

Serves 4

Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful.

Ingredients:
1 orange
2½ teaspoons honey
½ teaspoon saffron threads
1 tablespoon white wine vinegar
1¼ cups water
2¼ pounds boneless chicken breast
4 tablespoons olive oil
2 small fennel bulbs, thinly sliced
1 cup fresh cilantro leaves
2/3 cup fresh basil leaves
15 fresh mint leaves, torn
2 tablespoons freshly squeezed lemon juice
1 red chili, thinly sliced
1 clove garlic or 1 bulb green garlic, crushed
sea salt and freshly ground black  pepper

Directions:

1. Preheat oven to 400 degrees. Trim and discard 3/8–inch off the top and tail of the orange and cut into 12 wedges, keeping the skin on. Remove any seeds.
2. Place the wedges in a small saucepan with the honey, saffron, vinegar, and just enough water to cover the orange wedges. Bring to a boil and simmer gently for about 1 hour. At the end you should be left with soft orange and about 3 tablespoons thick syrup; add water during the cooking if the liquid gets low. Use a food processor to blitz the orange and syrup until it is a smooth, runny paste; again add a little water if needed.
3. Mix the chicken breast with half the olive oil and plenty of salt and pepper and place on a very hot, ridged griddle pan. Sear for about 2 minutes on each side to get char marks all over. Transfer to a roasting pan and place in the oven for 15-20 minutes, until just cooked.
4. Once the chicken is cool enough to handle, but still warm, tear it into rough, quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well (the other half you can keep in the refrigerator for a few days).
5. Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper, if needed, more olive and lemon juice.

Serves 6

Ingredients:
2 small shallots, thinly sliced into rings
2½ tablespoons Champagne vinegar
sea salt
1 pound summer squash
4 tablespoons olive oil
pepper
parsley or chervil, finely chopped

Directions:

1. Put shallots, vinegar, and ¼ teaspoon salt together in a bowl.  Let them stand at least 10 minutes while you prepare the squash
2. Bring 3 quarts of water to a boil then add a tablespoon of salt and the squash. Cook until squash is tender but still firm when pierced with a knife. Pierce as few squash as possible while testing for done-ness so they don’t become water logged. When done, set on a kitchen towel to drain.
3. Whisk the olive oil into the shallot and vinegar mixture. Season to taste with salt and freshly ground black pepper, and stir in the parsley or chervil.
4. Cut off the stems off the squash and slice in two lengthwise.  Pour the dressing over the slices while they are still warm.

Makes 4 small salads

Thanks to Chef Mary Simpkin, a brilliant chef graduate who now works with us at Bauman, for this amazing delicious and healthy recipe – one of my favorites!!!

Ingredients:
2 tablespoons toasted dark sesame oil
2 cups fresh shitake mushrooms, cleaned, stems removed, and thinly sliced
1 large shallot, minced
2 bulbs green garlic, finely minced
2 teaspoons fresh ginger, minced
8 cups vegetable broth
1 tablespoon Tamari soy sauce
1 bunch chard, bottom part of stems removed, leaves chiffonnade, stems finely chopped
1 cup spinach (or 1 cup chopped chard)
4 scallions, thinly sliced
1 tablespoon rice vinegar
1 tablespoon white miso

Directions:

1. In a large soup pot, heat the sesame oil over medium heat. Add the shitake mushrooms, shallot, green garlic, and ginger. Saute for about 3-5 minutes, until the mushrooms begin to brown.
2. Add vegetable broth, tamari, and chard. Bring to a boil then simmer 20-30 minutes. Now add the spinach, if using, or the chopped chard leaves, and scallions.
3. Remove 1 cup of broth from the soup. Add the rice vinegar and miso to the cup of broth. Allow the miso to dissolve completely then add back to the soup pot. * Simmer an additional 5 minutes to allow the soup to set.
4.  Serve and enjoy!

*Do not boil miso; boiling destroys the beneficial bacteria.

Serves 6-8

Ingredients:
1 bunch kale, stems removed
½ cup peanuts
¼ cup coconut flakes, unsweetened
2 cloves garlic or 2 bulbs green garlic, smashed
1 shallot, small dice
1 jalapeno, small dice
juice of 1 lemon
½ teaspoon sea salt
¼ cup olive oil
¼-½ cup water
¼ teaspoon red pepper flakes (optional)

Directions:

1. Wash kale and de-stem. Dry in a salad spinner or with towels. Chop into 2-inch pieces.
2. Place peanuts, coconut flakes, and garlic in a food processor. Process until incorporated and finely ground.
3. Add kale, shallot, jalapeno, lemon, and salt. Process until a thick paste is formed.
4. With the processor running, slowly add oil and water. Taste and adjust with salt, lemon juice, or optional red pepper flakes.

Yields 2 cups

Ingredients:

CABBAGE
½ medium cabbage, outer leaves removed
1 tablespoon olive oil
sea salt
freshly ground black pepper

VINAIGRETTE
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoon olive oil

Directions:

1. Preheat oven to 450 degrees. Coat a large baking sheet with oil.
2. To prepare the cabbage:  Cut cabbage half into four wedges, cut out any thick core, leaving wedges intact as much as possible. Drizzle the cut sides with 1tablespoon olive oil and sprinkle with ¼ teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
3. Roast the cabbage for 12 minutes. Carefully flip over (it is ok if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
4. To prepare the vinaigrette:  Combine mustard, vinegar, lemon juice, pepper, and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or at room temperature.

Serves 4, one wedge each

Ingredients:
3 pounds unshelled fava beans
4 tablespoons butter
1 onion, chopped
2 cloves green garlic, minced
1 teaspoon marjoram, crumbled
sea salt
freshly ground black pepper

Directions:

1. Shell the beans. Melt the butter in a pan, add the onion, garlic and stir until soft. Add the beans and just enough water to cover. Add the marjoram, cover and cook for about 7-10   minutes, or until the beans are tender.

2. Drain, saving the liquid, and pop the skin off the beans. Put in a warm oven.

3. Return the liquid to the pan, turn the heat on high, and reduce the liquid to about ½ cup. Season to taste. Pour over the beans and serve.

Serves 4

Ingredients:
6 beets, tops removed
1 small spring onion, finely diced
sea salt and freshly ground black pepper
2 tablespoons chopped parsley or chervil
2 Belgian endives
4 ounces goat cheese
olive oil

Directions:

1. Leaving an inch of the stem on the beet, steam them until they are tender-firm when pierced with a knife, about 25-45 minutes, depending on their size.  Cool then slip off the skins. Cut them into chunks then pulse 6-8 times in a food processor until finely chopped, taking care not to turn the beets into mush (chop each beet separately).  Alternatively, dice them by hand.
2. While the beets are cooking, toss the onion in the vinegar with ¼ teaspoon salt and set aside. Toss the beets with1/3 of the onion and vinegar. Taste for salt and season with pepper. Toss again with the parsley and chill.
3. Slice the endive crosswise into rounds and separate the pieces. Arrange mounds of the beets, a mound of endive, and a smaller one of goat cheese on each plate. Drizzle a little olive oil over the endive and cheese. Add pepper and serve.  Toss everything together into a pile of confetti  before eating.

Serves 4

Ingredients:
3½ teaspoons paprika
3½ teaspoons ground cumin
2 green garlic cloves, minced
1 teaspoon freshly ground black pepper
¾ teaspoons sea salt
5 tablespoons lemon juice, divided
4 tablespoons olive oil, divided
1 14-ounce package extra firm, water packed tofu, drained
1 15-ounce can chickpeas, rinsed
1 large bunch kale, leaves torn into bite-size pieces
1 medium sweet pepper, your choice of color, cut into 2-inch strips

Directions:

1. Position rack in lower third of oven, preheat to 450 degrees. Coat a large baking sheet with oil.
2. Combine paprika, cumin, garlic, salt and pepper in a large bowl. Measure out 2½ teaspoons of the spice mix and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture.  Cut tofu into ¾–inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
3. Spread the tofu and chickpeas on the baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
4. Meanwhile, return reserved 2½ teaspoons spice mixture to the large bowl and whisk in the remaining lemon juice and oil. Add kale and, with clean hands, massage the greens until they are reduced in volume by almost half, 1-2 minutes. Add the sweet pepper.
5. Serve the salad topped with the roasted tofu and chickpeas.

Serves 4

Ingredients:
1 bunch carrots, the tops and roots
2 tablespoons unsalted butter
3 tablespoons brown rice
2 larger leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, celery leaves, or lovage
sea salt and freshly ground black pepper
6 cups vegetable stock, or light chicken stock (click for vegetable stock recipe)

Directions:

1. Pull or pluck away the lacy leaves of the carrot greens off their stems. You should have 2-3 cups, loosely packed. Wash then chop finely. Grate the carrots, or if you want a more refined looking soup, finely chop them.
2. Melt the butter in a soup pot.  Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, season with 1½ teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 18-20 minutes.
3.  Taste for salt, season with pepper, and serve.

Serves 4