This recipe recalls the popular Indian dish, saag paneer. Its use of tofu instead of paneer, and Indian cheese, makes it lighter and more convenient.
Ingredients:
2 tablespoons oil of choice
1 large onion, chopped
4 cloves garlic, sliced
1 ½ teaspoons garam masala (click for recipe)
1 ¾ cup broth of choice
1 large bunch kale, de-stemmed and chopped into bite-sized pieces
sea salt and pepper
1 package extra-firm tofu, cut into small cubes
½ cup whole-milk Greek yogurt
cooked brown rice for serving (optional)
Directions:
1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5-7 minutes. Add garam masala and cook, stirring, until fragrant, about 1 minute.
2. Add broth; bring to a boil. In batches, fill pot with kale, cook until wilted, adding more as room becomes available, 4-6 minutes; season generously with salt and pepper.
3. Reduce heat to medium-low; simmer until kale is soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently sir in tofu and yogurt. Serve this over the brown rice if desired.
Serves 4
Ingredients:
1 tablespoon cardamom seeds
1 stick cinnamon, 2 inches
1 teaspoon cumin seeds
1 teaspoon whole clove
1 teaspoon black peppercorns
¼ whole nutmeg, average size
Directions:
1. Place all ingredients in a clean electric grinder. Turn on for 30-40 seconds or until spices are finely ground.
2. Store in a small jar with tight fitting lid. Keep away from heat and light.
3. Grind masala in small quantities so that it stays fresh.
Makes almost ¼ cup
Ingredients:
1 pound broccoli, stem ends trimmed and stalks peeled
1/3 cup tahini
1 tablespoon harissa or Thai chili paste
1 tablespoon lemon juice
¼ teaspoon sea salt
Directions:
1. Bring 1 inch of water to a steady boil in a large saucepan. Cut broccoli lengthwise so the florets are 1-2 inches wide and are attached to the long stems. Place broccoli in a steamer basket, cover and cook over the boiling water until just tender, 3-6 minutes. Reserve 1/3 cup of the broccoli-steaming liquid.
2. Place tahini in a blender, with the motor running gradually add the reserved cooking liquid. Add harissa or Thai chili paste, lemon juice, and sea salt and blend until smooth, scraping down the sides as necessary. Serve the broccoli with the sauce.
Makes 4 servings
Ok, I have a sweet tooth and this is such a great recipe to sooth the tooth! Orange is a good friend to both beets and chocolate and all of the flavors combine well to make a delicious brownie.
Ingredients:
3 small, uncooked beets
9 ounces good quality unsweetened chocolate (minimum 70% cocoa solids)
1 cup plus 2 tablespoons unsalted butter, plus extra for greasing
1 ¼ cups super fine sugar
3 eggs
zest of 1 orange and juice of ½
1 ¼ cups flour of choice
1 teaspoon baking soda
½ teaspoon baking powder
crème fraiche, to serve
Directions:
1. Boil beets until tender when pierced with a sharp knife., about 30 minutes. Drain and let cool enough to peel. In a food processor or blender, blend to puree and set aside.
2. Preheat oven to 350 degrees. Lightly grease and line a large baking pan at least ¾ inch deep.
3. Break the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Add the butter in cubes and let melt, stirring once or twice.
4. In another bowl, beat the sugar with the eggs until smooth and creamy. Stir in the melted chocolate, orange zest, juice, and pureed beet, then sift in the flour, and baking powder, baking soda, and stir to combine.
5. Pour the batter into the pan and bake for 15-20 minutes.
6. If you plan to reheat the brownies before serving, stick to 15 minutes or even less if you like a gooey brownie!
7. Serve with crème fraiche if desired.
Makes 10 servings
Ingredients:
Dressing:
3 spring onions
1 tablespoon olive oil
sea salt and pepper to taste
¼ cup crème fraiche or plain Greek yogurt
¼ cup buttermilk
1 tablespoon fresh lemon juice
1 tablespoon Champagne or other vinegar of choice
Salad:
2 bunches of lettuce, washed and cut into bite-sixed pieces
1 bunch radishes, quartered lengthwise
4 beets, roasted, peeled, thinly sliced
2-3 tablespoons roasted garlic (directions follow)
Sea salt
Directions:
1. To make the dressing-Preheat the oven to 375 degrees. Place the onions on a small sheet pan and rub with olive oil and season with a generous pinch of sea salt and pepper. Roast the onions until soft and caramelized, 20-25 minutes. Check periodically and turn as needed to caramelize evenly. Remove from the oven and cool slightly.
2. Finely chop the roasted onions and place in a medium bowl. Add the crème fraiche or yogurt, buttermilk, lemon juice, and vinegar. Whisk together until well combined and season to taste with salt and pepper. Refrigerate until ready to use. Makes about 1 cup.
3. Salad – Divide the lettuce evenly among chilled serving plates. Tip each salad with the thinly sliced beets and radish pieces. Drizzle the dressing on top of each salad and garnish with the roasted garlic chips. Sprinkle with a slight pinch of sea salt if desired. Serve immediately.
Roasted garlic chips:
1. Thinly slice 4 garlic cloves lengthwise, toss with 1 ½ teaspoons olive oil, a pinch of sea salt and freshly ground black pepper. Spread evenly on a small sheet pan and roast at 375 degrees until golden brown and crisp, about 8 minutes. Keep a close eye on the garlic, stirring about halfway through the roasting time to keep them from burning. Remove and cool until ready to serve the salad.
Serves 6-8
Ingredients:
1 medium lemon
2 tablespoons olive oil
½ teaspoon sea salt
2 pounds summer squash, cut into lengthwise slices, about ½-inch thick
½ cup sliced almonds, toasted
1/3 cup shaved Parmesan cheese (use a vegetable peeler to shave thin curls or slivers of cheese)
Directions:
1. Bring a small saucepan of water to a boil over medium-high heat. Remove peel from lemon with a vegetable peeler, making sure not to include any white pitch. Reserve the lemon. Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4-5 minutes. Drain and set aside to cool.
2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt and whisk to combine. Set aside.
3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
4. Oil the grill rack or grill pan. Grill squash slices, turning once, until tender, 6-8 minutes.
5. Arrange squash on a platter and drizzle with the lemon dressing. Serve sprinkled with almonds, cheese, and lemon peel.
6. If you want a little heat, add minced, fresh jalapeno to the dressing.
Makes 6 servings
Ingredients:
1 pound beets
sea salt
1 teaspoon vinegar (sherry, red wine, or white wine)
1-2 teaspoons olive oil
1 tablespoon chopped fresh herbs of choice
½ teaspoon fresh grated ginger
1 teaspoon cumin or fennel seeds (optional)
Directions:
1. Wash the beets thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish) and sprinkle with salt. (Optional – sprinkle the beets with the cumin or fennel seeds.)
2. Cover tightly and bake in a 350 degree oven until they can be easily pierced with a sharp knife, 30-60 minutes, depending on their size. Uncover and cool.
3. Cut off the tops and roots and slip off their skins. Cut the peeled beets into small wedges or ¼-inch dice and sprinkle with vinegar of choice.
4. Let stand for a few minutes to absorb the flavor. Taste and add more salt or vinegar if needed. Stir in the herbs and ginger.
5. Toss with 1-2 teaspoons olive oil. Plate and enjoy!
Ingredients:
1 pound carrots, cut into chunks on the diagonal
1 tablespoon olive oil 2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
pinch of dry mustard
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1 teaspoon capers, drained and minced
Directions:
1. Steam carrots over boiling water until just tender, about 7-10 minutes.
2. Meanwhile, in a small bowl, whisk together oil, vinegar, and mustards. Then stir in mint, dill, and capers.
3. In a large bowl, toss together the carrots and dressing. Cover and refrigerate for a t least 1 hour or overnight. Serve chilled.
Makes 4 servings
Ingredients:
Sesame oil:
1 piece of ginger, 1-inch long, shredded
1 green garlic bulb, sliced
2 pac choi, trimmed and cut into halves or long wedges
Sesame sauce:
¼ cup sesame seeds, toasted
½ teaspoon sweetener of choice
½ head of green garlic clove, smashed
3 tablespoons soy sauce, or to taste
sesame oil
chili oil to serve
Directions:
1. For the sauce, toast the sesame seeds in a dry frying pan until they color and smell fragrant.
2. Crush to a paste with the sweetener, garlic, and soy sauce in a mortar and pestle or spice grinder. Add enough sesame oil to make a pourable sauce.
3. Heat a little oil in a wok or frying pan and fry the ginger and garlic, add the pac choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with chili oil.
Ingredients:
2 teaspoons olive oil
3 cups shredded or chopped beet greens
1 clove green garlic, minced
2 scallions, minced
1 tablespoon crumbled feta cheese
Directions:
1. In a large skillet or wok, heat oil over medium heat. Add the beet greens and garlic and sauté, stirring constantly until greens are just wilted, about 4 minutes.
2. Add scallions just before greens are finished cooking. Serve hot sprinkled with feta.