Ingredients:
6 medium leeks, roots removed and dark green ends trimmed
2 cups diced tomatoes
1 teaspoon grated orange zest
1/3 cup fresh orange juice
2 teaspoons olive oil
2 cloves garlic, minced
¼ teaspoon ground coriander
¼ teaspoon sea salt
6 Kalamata olives, pitted and coarsely chopped
2 tablespoons chopped cilantro
Directions:
1. Halve the leeks lengthwise. Soak the leeks in a bowl of warm water, gently pulling back the top several inches of the layers to get the dirt that usually lodges right where the leeks start to turn green. Use several changes of warm water until there is no grit left in the bottom of the bowl. Lift the leeks out of the water and pat dry.
2. In a large skillet, combine the tomatoes, orange zest, orange juice, oil, garlic, coriander, and salt and bring to a boil over medium heat. Add the leeks, cover, simmer, and cook until fork-tender, turning them occasionally, about 15 minutes.
3. Stir in the olives and cilantro. Serve at room temperature, or chilled.
Makes 4 servings
Ingredients:
3 tablespoons flour of choice
½ teaspoon sea salt
½ teaspoon thyme
¼ teaspoon cayenne pepper
1½ cups milk or milk substitute
1 cup finely diced sweet pepper
¼ cup shredded sharp cheddar cheese
¼ cup Parmesan cheese
2 scallions, minced
2 teaspoons Dijon mustard
1 head cauliflower, cut into small florets
Directions:
1. In a medium saucepan, whisk together the flour, salt, thyme, and cayenne. Gradually whisk in the liquid milk until no lumps remain. Cook, stirring constantly, over medium heat until the sauce is slightly thickened, about 5 minutes. Stir in the sweet pepper and cook until crisp-tender, about 2 minutes.
2. Stir in the Parmesan and cheddar, and cook until cheeses have melted, about 1 minute. Remove from the heat and stir in the scallions and mustard.
3. Meanwhile, in a vegetable steamer, steam the cauliflower until tender, about 4 minutes. Transfer to a medium bowl. Add the cheese, tossing until the cauliflower florets are well coated.
Makes 4 servings
Ingredients:
Several cucumbers, sliced thinly
½ cup rice vinegar
¼ cup Ponzu Citrus Seasoning (you can find this in most stores in the Asian section)
2 teaspoons each: sweetener, sesame oil, and Sriracha hot sauce
8 thin slices of fresh ginger
Directions:
Place the cucumbers in a large bowl and add the rice vinegar, ponzu sauce, sweetener, sesame oil, sriracha sauce, and ginger slices. Mix to combine. Cover and refrigerate for several hours. Sprinkle with snipped fresh cilantro when serving.
Serves 6
Ingredients:
¼ cup sun-dried tomatoes
½ cup boiling water
1 tablespoon olive oil
3 cloves garlic, peeled
1 medium onion, finely chopped
1 bunch broccoli, stems peeled and thinly sliced, tops cut into small florets
1/3 cup raisins
½ teaspoon red pepper flakes
½ teaspoon sea salt
Directions:
1. In a small heatproof bowl, combine the sundried tomatoes and boiling water. Let stand until the tomatoes are softened, 15-20 minutes. Drain and reserve the soaking liquid; coarsely chop the tomatoes.
2. In a large skillet, heat the oil and cook the garlic until golden brown, about 5 minutes. Remove the garlic, and when cool enough to handle, mince.
3. Add the onion to the skillet and cook, stirring frequently, until the onion is soft, about 7 minutes.
4. Add the sundried tomatoes, broccoli, raisins, red pepper flakes, and salt to the pan and cook, stirring frequently, until the broccoli states to soften, about 5 minutes.
5. Add the reserved soaking liquid and the minced garlic, cover and cook until the broccoli is tender, about 6-7 minutes.
Makes 4 servings
You can grill or broil the peppers and tomatoes. The timing is about the same.
Ingredients:
2 sweet red peppers, halved lengthwise, seeded
2-3 Padron peppers, halved lengthwise, seeded
2 jalapeno peppers, halved lengthwise, seeded
2 pounds tomatoes
1 small red onion, finely chopped
½ cup chopped fresh mint or cilantro
3 tablespoon red wine vinegar
1 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon oregano (optional)
Directions:
1. If grilling the peppers, place cut side up on the grill, cover and grill for about 10 minutes, or until the skins are charred. Remove from the grill, place in a bowl and cover tightly with plastic wrap to steam off the skins. When cool enough to handle, peel and coarsely chop. If using the broiler, oil the cut edges and place cut side down on the broiler pan. Either method, check the peppers after 5 minutes to see how they are doing. You may need to take them out earlier than the 10 minutes. You want a nice char on them, though.
2. Place the tomatoes on the grill or in the broiler. Grill covered, or broil, until they char, about 7 minutes, turn them once or twice as they grill or broil. Remove from grill or broiler and set aside.
3. When the tomatoes are cooled, coarsely chop, unpeeled.
4. In a large bowl, combine the chopped peppers and tomatoes. Add the red onion, mint or cilantro, oil, vinegar, oregano (if using), and season with sea salt. Serve at room temperature. Store the salsa in the refrigerator.
Makes about 4 cups
Once made, you can use these in salads and sandwiches; chop or thinly slice and add to just cooked pasta (along with some Broccoli Piccata); or layer small pieces on crackers with chevre or other mild soft cheese for a terrific snack or hor d’oeuvre.
Ingredients:
4 large sweet red peppers, cut into lengthwise pieces, making about 4-5 pieces each
3 tablespoons balsamic vinegar
2 teaspoons olive oil
¼ teaspoon sea salt
1 clove garlic, thinly sliced
Directions:
1. Preheat the broiler. Roast the pepper pieces until charred, about 3- 5 minutes. Remove from the broiler and place them in a large bowl. Cover the bowl tightly with plastic wrap. Let the peppers steam for a few minutes. Remove from the bowl when cooled a bit and peel off the skins.
2. Meanwhile, in a medium bowl whisk together the vinegar, oil, and salt. Add the garlic. Add the roasted pepper pieces, tossing to combine. Cover and refrigerate for at least 1 hour or up to 3 days.
Ingredients:
1 large bunch broccoli, separated into spears
½ cup water
1 tablespoon plus 1 teaspoon olive oil
5 cloves garlic, minced
¼ teaspoon red pepper flakes
1½ teaspoons grated lemon zest
¾ teaspoon sea salt
2 cups shredded arugula
2 tablespoons fresh lemon juice
Directions:
1. Trim off the tough bottoms of the spears. Peel the stalks. Very coarsely chop the stalks and the florets.
2. In a large skillet, heat the water and oil over low heat. Add the garlic and red pepper flakes, and cook, stirring occasionally, until the garlic is tender, about 2 minutes.
3. Add the broccoli, lemon zest, and salt, and cook, stirring frequently, until the broccoli is tender, but not mushy, about 3-4 minutes.
4. Stir in the arugula and lemon juice, and cook for 1 minute so the arugula wilts. Remove from the heat immediately and serve warm. Sometimes I fold the arugula in after cooking the broccoli and leave it raw. The heat from the broccoli will naturally soften the arugula.
Makes 4 servings
This is a creamy, cool, and refreshing soup, great for the warm days we have been having.
Ingredients:
2 cups Greek yogurt
1 cup vegetable broth
6-8 cucumbers, peeled (optional), diced
4 green onions, sliced and divided
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
4 teaspoons fresh lemon juice
1 teaspoon sea salt or to taste
1 diced avocado (optional)
Directions:
1. In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, puree half of the cucumbers, 2 sliced green onions, dill, and parsley.
2. Add the cucumber mixture, lemon juice, and salt to the yogurt mixture, whisk to combine.
3. Stir in the rest of the cucumbers and the remaining sliced onions; refrigerate for one hour. Garnish each serving with the chopped dill and the diced avocado, if using, and serve.
Serves 6
Ingredients:
2 teaspoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 large red pepper (or 2 small), cut into ½-inch squares
2-3 tomatoes, cut into bite-sized pieces
8 cups packed spinach leaves
½ teaspoon sea salt
¼ teaspoon herb of choice for seasoning
Directions:
1. In a large skillet, heat the oil over medium heat. Add the onion and garlic, cook, stirring frequently, until the onion is soft, about 7 minutes.
2. Add the bell peppers and tomatoes, and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
3. Add the spinach and sprinkle with the salt and herbs. Turn off the heat and cover for about 3 minutes to wilt the spinach. Serve warm.
Serves 4
The roasted tomatoes and onions in this dish take quinoa to another level of goodness! Remember to use the juices from the roasting pan in the salad for extra flavor. This salad is so refreshing – I hope you enjoy it as much as I do!
Ingredients:
For the Salad:
1 red onion, thinly sliced
2 tablespoons olive oil for roasting (may need a little less)
sea salt and pepper to taste
about 2 cups of tomatoes that have been cut into halves and quarters, depending on size – you want them bite size. You can also use the cherry tomatoes whole.
1 cup dry red quinoa
1½ cups water or stock
1 bunch arugula, de-stemmed
1 head lettuce, leaves torn small
2-3 red peppers, thinly sliced
For the Dressing:
½ cup fresh lemon juice
¼ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
sprinkle of freshly ground black pepper
Directions:
1. Preheat oven to 425 degrees. Separate onions into individual strips after slicing. Toss onions and tomatoes with olive to coat, sprinkle with salt and pepper, and spread on a baking sheet. Roast until the onions begin to crisp a bit and the tomatoes have begun to burst and are juicy, about 15-20 minutes. You want to let them roast at least this long to bring out all of the sweetness and flavor.
2. In the meantime, rinse the quinoa in water and drain. Add the quinoa to a pot with the water or stock. Bring to a boil then reduce heat, cover, and simmer for 15 minutes, until tender. When the quinoa is done, take it off the heat and let it sit for 5 minutes or so with the lid on. Fluff with a fork after it has rested.
3. While the quinoa and vegetables are cooking. Prepare the dressing by blending all the ingredients together.
4. Once the quinoa and vegetables are ready, stir them together with half the dressing.
5. In a large bowl, mix torn lettuce leaves, arugula, and the sliced red peppers. Toss the salad with the remaining dressing to coat lightly. You can serve this on the side of the quinoa, or serve the quinoa on top of the salad.
Serves 4