Ingredients:
1 bunch chard
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large leeks, white and pale green parts, cleaned and thinly sliced
2 tablespoons brown sugar
about 3 tablespoons pomegranate molasses
1¼ cups wheat berries
2 cups stock
sea salt and pepper to taste
Greek yogurt, to serve
Directions:
1. Separate the stalks from the green leaves. Slice the stalks into 3/8-inch slices and the leaves into ¾-inch slices.
2. Heat the oil and butter in a large, heavy-bottom pan. Add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for 3 minutes, then add the leaves and cook for 3 minutes more. Remove from heat and add the sugar, 3 tablespoons pomegranate molasses, and mix well. Set aside.
3. In another heavy-bottom pan, add the stock, ¾ teaspoons sea salt, some black pepper, and the wheat berries. Bring to a gentle simmer and cook over low heat, covered, for 60-70 minutes. The wheat should be al dente at this point.
4. Remove the lid and gently mix in the chard mixture and cover. Allow any remaining liquid to evaporate. The base of the pan should be a bit dry and have a bit of burnt caramel on it. Remove it from the heat.
5. Before serving, taste, and add more molasses, salt, and pepper if needed; you want it sharp-sweet, so don’t be shy with the molasses. Serve warm with a dollop a Greek yogurt.
Serves 4
Ingredients:
1 head cauliflower, broken into small florets
5 tablespoons olive oil
1 large celery stalk, cut on an angle
5 tablespoons hazelnuts, with skins
1/3 cup flat-leaf parsley
1/3 cup pomegranate seeds
generous ¼ teaspoon ground cinnamon
generous ¼ teaspoon ground allspice
1 tablespoon sherry vinegar
1½ teaspoons maple syrup
sea salt and freshly ground black pepper, to taste
Directions:
1. Preheat oven to 425 degrees.
2. Mix cauliflower with 3 tablespoons olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top rack of the oven for 25-35 minutes, until the cauliflower is crisp and parts have turned brown. Transfer to a large mixing bowl and set aside to cool.
3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
4. Allow the nuts to cool a little, then coarsely chop them and add the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.
Serves 4
Ingredients:
1 head garlic
3 tablespoons olive oil, divided
3 cups water plus 2 tablespoons divided
8 slices stale bread
4 cups halved and thinly sliced leeks, white and green parts
½ teaspoon sea salt, divided
1 cup shredded Gruyere cheese
1 tablespoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 3745 degrees.
2. Remove outer skin from garlic and place the heads in a small baking dish. Drizzle with ½ teaspoon olive oil. Add ¼ inch water to the dish. Roast, uncovered, until tender, but still firm, about 30 minutes. Let cool slightly then peel the cloves. Thinly slice and set aside.
3. Meanwhile, bring 3 cups water to a boil. Place bread in a shallow heatproof dish large enough to hold a single layer. Pour in enough water to submerge it. Let stand until bread is saturated, 3-5 minutes. Transfer the bread to a colander in batches and gently press out the liquid. The bread should be somewhat moist, but not dripping. Tear it into irregular pieces and transfer to a large bowl.
4. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat until shimmering. Add leeks, 2 tablespoons water, and ¼ teaspoon salt, partially cover and cook, stirring occasionally, until leeks are tender, but still bright green, about 5-7 minutes.
5. Add the leeks to the bowl of bread along with the sliced garlic, 1½ tablespoons oil, cheese, thyme, pepper, and remaining ¼ teaspoon salt; gently combine with your hands or a spoon. Spread the mixture into a shallow baking dish large enough to hold it in a 1-inch layer, such as a 9×13 inch pan. Drizzle with the remaining 1 teaspoon oil.
6. Bake until crisp and golden in spots, about 30 minutes. Serve warm.
Serves 6, about ¾ cup each
Ingredients:
Dressing:
Juice from 1 navel orange
1 teaspoon orange zest
Juice from 1 lemon
2 teaspoons raw honey, or to taste
thumb-size knob of ginger, peeled, chopped
1/8 teaspoon sea salt
Salad:
2/3 cup grated carrot
3 cups spinach
1½ cups lettuce
1½ cups shredded cabbage
1 large pink grapefruit, supreme cut (segments cut from the membrane and pith)
1 avocado, chopped
1/3 cup chopped cilantro
¼ cup macadamia nuts, crushed
Directions:
1. To make the dressing: Combine dressing ingredients in a blender, blend until smooth. Taste and adjust seasonings if necessary.
2. To make the salad: Pour 2 tablespoons dressing over carrots in a small bowl. Toss to combine and set aside.
3. In a large bowl, combine, spinach, lettuce, cabbage, grapefruit, avocado, and cilantro. Add carrots and just enough additional dressing to coat lightly. Toss well to combine, and top with macadamia nuts. Serve immediately.
Serves 4
Ingredients:
2 heads cauliflower, florets separated from stems, reserve stems
3 tablespoons olive oil
¾ teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
3 tablespoons coconut oil
3 cups diced onions
3 cups diced parsnips
2 cups roasted pecans, broken
1½ tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
¼ cup chopped fresh parsley, divided
½ cup vegetable broth
Directions:
1. Preheat oven to 400 degrees.
2. Cut larger floret of cauliflower into halves or quarters lengthwise to make pieces as uniform as possible. Toss with the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet lined with parchment paper. Roast for about 15 minutes, and then toss with a spatula. Reduce heat to 375 degrees and roast for another 35-40 minutes, or until the florets are lightly browned. Remove from the oven and place in a bowl (leave oven on).
3. While the florets are roasting, grate stems onto a plate (pieces should resemble rice). Heat coconut oil in a large pan; add the onions and remaining ½ teaspoon salt, stirring well. Cook on high heat, stirring often, until translucent and lightly browned. Add parsnips and grated cauliflower stems, and continue stirring for 5 minutes. If mixture becomes too dry, add a tablespoon of water from time to time (you may need as much as ¼ cup). As soon as parsnips are tender, remove from heart and stir in remaining ¼ teaspoon pepper, pecans, sage, thyme, 2 tablespoons parsley, and broth. Add about half the roasted cauliflower and toss well. Pack the mixture in a 9×13 inch baking dish.
4. Toss remaining roasted cauliflower with the remaining parsley, and spread mixture evenly on top. Cover and bake for 20-25 minutes, or until hot. Remove cover, turn oven to broil, and lightly brown the top, 1-2 minutes. Serve at once.
Serves 8-10
Ingredients:
3 cloves garlic, divided
2 tablespoons plus 4 teaspoons olive oil, divided
½ teaspoon crushed red pepper
2 tablespoons tomato paste
2 tablespoons chopped fresh rosemary
4 cups water
1 cups French green lentils
8 cups chopped kale (about 1 bunch)
¾ teaspoons sea salt
4 slices stale bread
Directions:
1. Mince 2 cloves of garlic
2. Heat 2 tablespoons oil in a Dutch oven or skillet over medium heat. Add the crushed pepper and minced and cook until fragrant, about 1 minute. Add the tomato paste and rosemary and cook, stirring, for 1 minute. Add the water, bring to a boil. Add the lentils, reduce the heat to a simmer, partially cover, and cook for 40 minutes.
3. Add the kale and salt; cover and cook, stirring occasionally, until the kale and lentils are tender, about 10 minutes more.
4. Preheat the oven to 375 degrees.
5. Brush the slices of bread with oil. Bake until toasted, about 8-10 minutes.
6. Cut the remaining garlic clove in half and rub the toast with the cut side up of the garlic. Serve each toast topped with the lentil mixture, drizzled with ½ teaspoon of the remaining olive oil.
Serves 4
Ingredients:
1 cup spinach, chopped
1 cup lettuce, chopped
1½ cups diced colored bell peppers
1½ cups diced celery
1½ cups diced red onion
1 bunch spring onions, thinly sliced
1/3 cup lemon juice
¼ cup unfiltered apple juice
¼ cup walnut or hazelnut oil
2 tablespoons Dijon mustard
1½ teaspoons sea salt, divided
½ teaspoon freshly ground black pepper
1 cup buckwheat groats (kasha)
½ cup toasted pumpkin seeds
Directions:
1. Combine chopped spinach, lettuce, peppers, celery, onion, and scallions in a large bowl.
2. Whisk lemon juice, apple juice, oil, mustard, ½ teaspoon salt, and pepper in a small bowl until emulsified. Pour over vegetables and toss thoroughly. Set aside.
3. Bring about 6 cups of water to a boil in a large saucepan and add the buckwheat and remaining 1 teaspoon salt. Stir well, adjust heat to maintain a simmer, and cook for about 10 minutes, or until just tender. Drain in a large colander or strainer, and immediately add to the vegetables. Toss thoroughly, spread in a serving dish, garnish with pumpkin seeds. Serve at once.
Serves 8
Ingredients:
1 cup quinoa
2 cups water
23 spring onions, thinly sliced
2 medium avocadoes, pitted, peeled, and chopped
¼ red pepper, chopped
¼ cup chopped cilantro
juice of 2 limes
2 teaspoons olive oil
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon sea salt
ground black pepper to taste
1 cup sliced radishes, cut into rounds, then slice into sticks
2 cups shredded cabbage
1 cup chopped tomatoes
Directions:
1. Bring quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium low, cover and simmer until quinoa is tender, and water has been absorbed, 15-20 minutes. Pour into a mixing bowl, and refrigerate until cold.
2. Gently stir in onion, avocado, red pepper, cilantro, radishes and tomatoes.
3. Mix together lime juice, olive oil, coriander, cumin, salt, and pepper in a bowl and stir into quinoa mixture until well distributed. Mix 2 tablespoons salsa into quinoa mixture. Divide shredded cabbage into four bowls and top with the quinoa mixture. Top each bowl with the remaining salsa.
Serves 4-6
Ingredients:
1 pound green beans, trimmed
24 long, thin slices of sweet pepper
8 long, thin scallions or green onions
2 tablespoons butter
2 cloves garlic, peeled
1 tablespoon olive oil
¼ teaspoon flaked sea salt
freshly ground pepper, to taste
Directions:
1. Bring 1-inch of water to a boil in a large pan fitted with a steamer basket. Steam green beans and pepper until tender-crisp, 3-5 minutes. Trim off whites of scallions and place the long greens on the vegetables in the steamer during the last minute of cooking to soften.
2. Divide beans into 8 portions (10-12 beans each). To make a bundle, lay a scallion green on your work surface and place 1 portion of beans and 3 pieces of bell pepper across it. Wrap the green around the vegetables and tie into a knot to secure the bundle. Transfer to a serving platter. Repeat with the remaining vegetables.
3. Melt the butter in a small skillet over medium heat; smash the garlic flat, add to the pan and cook, swirling often, until butter is nutty brown, 2-4 minutes. Discard the garlic. Stir in the oil. Serve the bundles drizzled with the butter and sprinkled with salt and pepper.
Makes 8 servings, 1 bundle each
Ingredients:
5-6 leaves savoy cabbage, thinly sliced
3 radishes, thinly sliced
3 whole scallions, thinly sliced on the diagonal
½ cucumber, thinly sliced on the diagonal
1 apple, thinly sliced
1½ tablespoons umeboshi vinegar or cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon toasted sunflower seeds
Directions:
1. Combine all the vegetables and apple in a mixing bowl. Add the vinegars and massage the vegetables with your bare hands until they begin to wilt and release some of their juices. This may take a few minutes. Have fun with it! The massaged vegetables should feel quite wet by the end.
2. Form into a mound and place a small plate with a heavy weight on top to press the vegetables (you can use a big jar of juice or some canned goods for the weight).
3. Press for 20-30 minutes. Pour off any excess liquid, and give the salad a good squeeze with your hands. Taste; if it tastes salty, give the salad a quick and gentle rinse under cold water, then squeeze out once again. Place on a platter and sprinkle with the toasted sunflower seeds.
Serves 2-3