Ingredients:
1 tablespoon olive oil
1 bulb garlic, peeled and separated into cloves
2 onions, chopped
3 bay leaves
1 teaspoon dried thyme
2 allspice berries, crushed
3 cups chicken stock
1 cup milk or milk substitute
1 cup fresh kale, stems removed and leaves finely chopped
Directions:
1. In a large stockpot, warm oil over medium heat. Add garlic, onions, bay leaves, thyme, allspice, and stock and bring to a boil. Reduce heat to a simmer and continue to simmer until garlic is tender, about 15 minutes.
2. Discard bay leaves then use a slotted spoon to transfer garlic and onions to a food processor or blender. Add a splash of stock, then process until smooth.
3. Add garlic mixture back to stock in the pot and heat over low heat while adding the milk. Continue to heat gently and stir until the soup is hot. Add kale, stir, and cook until the kale wilts, about 3-5 minutes(the soup is hot so it will blanch the kale perfectly).
Makes 4 servings
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon fresh rosemary, minced
2 medium potatoes, cubed and steamed
2 cups kale, stems removed, leaves chopped
freshly grated Parmesan cheese or nutritional yeast
Directions:
1. In a well-seasoned cast iron skillet, heat oil over medium heat (if you don’t have a cast iron skillet, use another skillet).
2. Add garlic, rosemary, potatoes, and greens and toss well to combine. Saute until greens wilt, about 4 minutes. Then smash the mixture down to a pancake shape with a spatula. Continue to cook for another 30-40 minutes, then serve sprinkled with Parmesan cheese or nutritional yeast.
Makes 4 servings
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fennel seeds
3 green or spring onions, minced
4 cups cabbage, shredded
2 tablespoons freshly grated Parmesan cheese
Directions:
1. In a very large skillet, heat oil on medium-high heat (if the skillet is too small, the cabbage will be mushy). Add the garlic, fennel seeds, onion, and cabbage and sauté until cabbage is cooked through but still crunchy, about 5 minutes.
2. Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.
Makes 4 servings
Ingredients:
3 tablespoons olive oil
3-4 cloves garlic
4 teaspoons tamari
8 large leaves romaine lettuce
½ cup sliced crimini mushrooms (optional)
Directions:
1. Bring a large pot of water to a boil.
2. Meanwhile, place the oil in a small skillet over low heat. Add the garlic and stir until slightly tender, but not browned.
3. Stir in the mushrooms, if using, and continue to cook, stirring frequently, until the mushrooms have released their liquid and it has nearly evaporated.
4. Stir in the tamari and remove from heat. Keep warm.
5. Quickly dip the lettuce leaves in the boiling water and remove them as soon as they are wilted, about 3-5 seconds.
6. Arrange the lettuce on a serving plate. Drizzle the sauce (and mushrooms) over the leaves and serve.
Makes 4 servings
Ingredients:
2 cups shredded carrots
1¼ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon each freshly ground nutmeg and cloves
½ teaspoon sea salt
2 large eggs
1 cup plus 2 tablespoons milk or milk substitute
2 tablespoons melted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
½ cup toasted pecans, chopped
Directions:
1. Put shredded carrots in a kitchen towel and squeeze to get out excess moisture.
2. Whisk flour, baking powder, spices, and salt in a large bowl. Whisk together eggs, milk, butter, brown sugar, and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk to combine. Fold in the carrots and nuts.
3. Coat a large skillet with cooking spray or oil; heat over medium heat. Cook pancakes in batches using a scant 1/3 cup batter for each, spreading the batter to make them about 4 inches wide. Cook until bubbles dot the surface, 1-3 minutes. Flip and brown the other side, 1-2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot. Top with maple syrup and more toasted pecans. A dab of yogurt can be good, too.
Makes 5 servings, 2 pancakes each
This salad can be made a day ahead – just let it sit at room temperature for an hour before serving.
Ingredients:
3 tablespoons olive oil
2 cloves garlic, thinly sliced
juice and zest of 1 lemon
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 ounces chard, bottom stems removed and chopped finely, leaves cut into bite-sized pieces
1 pound cooked orzo
1 cup pitted Kalamata olives, roughly chopped
4 ounces feta cheese, crumbled
½ red onion, thinly sliced
¼ cup fresh basil leaves, finely chopped
Directions:
1. In a small pan, warm oil over medium-low heat. Saute garlic until lightly golden, 1-2 minutes. Add the chard stems and sauté for 2 minutes to soften. Add the chard leaves and sauté for about 2-3 minutes to just wilt. Transfer garlic and chard and whatever oil remains in the pan to a bowl. Add 3 tablespoons lemon juice, 2 teaspoons zest, salt, and pepper, and whisk to combine.
2. Add chard and toss lightly. Add orzo, olives, cheese, onion, and basil. Toss to combine and serve.
Makes 8 servings
Ingredients:
4 juniper berries or black peppercorns
1 large head Savoy cabbage
4 tablespoons oil
1 clove garlic, crushed
1 tablespoon sweetener of choice
1 teaspoon sea salt
Directions:
1. Finely crush the juniper berries in a mortar and pestle or a spice grinder.
2. Finely shred the cabbage.
3. Heat a wok or large skillet over medium-high heat. Add the oil, and stir-fry the garlic for 1 minute. Add the cabbage and stir-fry for 3-5 minutes until crispy. Remove and pat dry with paper towel.
4. Return cabbage to the skillet or wok. Toss the cabbage in sweetener, salt, and crushed juniper berries. Serve hot or cold.
Serves 4-6
Ingredients:
2 tablespoons olive oil
2 medium beets, roasted and cut into a small dice
¼ cup finely chopped green onion
1 cup water
1 tablespoon lime juice
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2/3 cup whole wheat couscous
1 cup gated carrots
¼ cup slivered almonds, toasted
Directions:
1. Heat oil in a large saucepan over medium heat. Add beets and onion and cook just enough to warm the beets and soften the green onions, about 3 minutes. Transfer to a large bowl.
2. Add water, lime juice, curry, sea salt, and pepper to the pan and bring to a boil. Stir in the couscous. Remove from the heat, cover and let stand for 5 minutes. Fluff with a fork.
3. Add the couscous and carrot to the bowl with the beets; stir to combine. Serve topped with the almonds.
Makes 4 servings, 1¼ cup each
I had the great joy of making pizzas at the farm for the Summer Solstice Celebration. Many asked for the dough recipe, so here it is. Enjoy!
Makes one 12-14 inch pizza
Ingredients:
2/3 cups lukewarm water
1 teaspoon instant or Rapid rise yeast
1 teaspoon sugar
2 cups all-purpose flour
½ teaspoon sea salt
Directions:
1. Stir water, yeast, and sugar in a large bowl; let stand until yeast has dissolved, about 5 minutes. Stir in flour and salt until the dough begins to come together.
2. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Place dough in an oiled bowl and turn to coat with the oil.
3. Cover the dough with a clean moist warm kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
4. Roll out on a lightly floured surface, put on a pizza pan and add your favorite toppings. Bake in a 400 degree oven for about 20 minutes, or until the dough begins to brown and the cheese (if using) is bubbly.
Ingredients:
3 large potatoes, cut into 8 thick wedges
1½ teaspoons fennel seeds
1½ teaspoons onion powder
¾ teaspoons sea salt
1 tablespoon olive oil
fresh cracked black pepper
oil for greasing the grill
Directions:
1. Bring a large pot of salted water to a boil. Add the potato wedges and cook 5-6 minutes. Drain and pat dry.
2. Meanwhile, toast fennel seeds in a small dry skillet, 3-4 minutes, or until fragrant, shaking skillet often. Crush seeds with a mortar and pestle or in a spice grinder to a fine powder; combine with the onion powder in a small bow. Set aside.
3. Toss potatoes with olive oil. Spread on a plate and sprinkle with the fennel seed mixture. Season with pepper. Rub the grill with oil then place potatoes on it, close the lid, and cook for 4-5 minutes, or until seared and easy to turn. Flip potatoes, close the grill and cook 4-5 minutes more, or until potatoes are crisp. Season with sea salt and pepper, if desired.
Serves 6