Recipes

BRUSSELS SPROUTS AND LEEKS BAKED IN PARCHMENT PAPER

This recipe makes 1 “package” for one serving.  This is worth a little work, makes a wonderful presentation and it tastes divine!

INGREDIENTS
½ cup Brussels sprouts, de-stemmed and halved
2 – 3 tablespoons leeks, chopped into ½ -inch rounds or smaller
¼ teaspoon olive oil
sea salt
pepper
1 piece baking parchment paper, about 12 by 15 inches
1 – 2 teaspoons butter
2 fresh sage leaves

DIRECTIONS

1. Toss the Brussels sprouts, leeks, garlic, and olive oil together, and season with salt and freshly ground pepper.
2. Preheat the oven to 425 degrees. Fold the parchment paper in half to make a crease. Open it up and generously butter the bottom half, covering all but an inch from the edge. It is important to coat the surface thoroughly, or the vegetables will stick to the paper.
3. Heap vegetables into the center of the buttered area and tuck in sage leaves. Lay a few pieces of butter on top. Fold the top half of the paper down and tightly roll the edges over onto themselves to make a half circle. Give the paper a good twist at the end to hold the packet firmly closed. Bake for 25 minutes.

INGREDIENTS
½ cup apple cider vinegar
2 teaspoons honey
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon dried oregano (optional)
½ cup olive oil
1 bunch chard, torn into bite-sized pieces
1 bunch kale, torn into bite-sized pieces
1 pound grilled boneless, skinless chicken breast, sliced (optional)
1 6-ounce container crumbled feta cheese
1/3 cup raisins, I use golden raisins
1/3 cup toasted walnuts, chopped

DIRECTIONS
1. Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved.
2. Whisk in the olive oil until evenly blended.
3. Place the kale, chard, chicken, feta cheese, raisins, and walnuts in a bowl. Toss with the dressing to serve.

Serves 4

This recipe is so good I had to share it even though it calls for butternut squash. I usually have an extra butternut squash just waiting for a recipe like this one! If you don’t have squash, you can use roasted Brussels sprout halves instead.

Farro is spelt, and can be found in the health food store either in bulk or in package.  The gluten in farro is more fragile than that found in wheat, so it is more easily digested. It has been found to stimulate the immune system and help lower cholesterol, and to play a vital role in blood clotting.  Farro provides at least double the protein and fiber of most common varieties of commercial wheat.

INGREDIENTS
2 ½ cups butternut squash, cut into ½-inch cubes
3 tablespoons olive oil
1 tablespoon plus 1 teaspoon sage, chopped
1 cup farro, soaked overnight
3 tablespoons butter
2 cloves garlic, minced
4 shallots, minced
1 sprig thyme
½ cup white wine
1 cup chicken or vegetable stock
2 cups shitake mushrooms, chopped
1 ½ cups shredded parmesan cheese
1 tablespoon crème fraiche or plain Greek yogurt

DIRECTIONS

1. Heat the oven to 400 degrees. Toss the squash (or the Brussels sprouts) with 2 tablespoons of olive oil and season with salt and pepper. Place on a parchment paper lined baking sheet and roast for 20 minutes, or until golden brown (the sprouts won’t take as long). Remove from the oven immediately and sprinkle 1 tablespoon of sage over the hot squash (or sprouts).
2. Meanwhile, bring 4 cups of water to a boil over medium heat.  Drain farro and stir in the boiling water. Cook for 15 minutes. Drain and reserve 1 cup of cooking liquid, and set aside.
3. In a 4-quart pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shitakes and sauté, about 3 minutes, remove from pan and set aside.
4. Melt butter in same pan over medium heat. Add in the shallots, garlic and thyme. Let cook until shallots become slightly caramelized, about 3 minutes. Add the farro and stir, coating each kernel with butter. Add in the white wine and let simmer off.
5. Turn the heat down low and begin alternatively adding in the stock and farro cooking liquid, ¼ cup at a time, stirring constantly with each addition. Do not add more liquid until the previous ¼ cup has been completely absorbed by the farro. This process should take about 25 – 30 minutes. After the last addition, stir until about 2/3 of the liquid has been absorbed, and add in the mushrooms and roasted squash or Brussels sprouts.
6. Fold in cheese and stir until just melted. Fold in the crème fraiche or yogurt and remaining chopped sage for garnish, season with salt and pepper.

Serves 4 – 6

INGREDIENTS
1 bunch chard, leaves and stems separated and chopped separately
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons olive oil
4 ounces feta cheese, broken into ½-inch pieces
sea salt and pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a baking sheet with olive oil.
2. Toss chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the baking sheet.
3. Bake in pre-heated oven until chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons olive oil, salt, and pepper to taste. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over the top.
4. Return to the oven and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Serves 4

I found this recipe in the Sunday newspaper – I love it – easy and delicious, and gets better if you let it sit for a while.

INGREDIENTS

Vinaigrette
3 cloves garlic
¼ cup plus 2 tablespoons lemon juice
2 teaspoons grated Meyer lemon zest
¼ cup tahini
2 tablespoons olive oil
2 teaspoons soy sauce
1 teaspoon honey
sea salt and ground black pepper to taste
water, for thinning

Salad
1 large bunch kale, thick ribs removed and cut into thin ribbons
¾ pound Brussels sprouts, ends trimmed, halved then finely shredded
¾ cup roasted almonds, coarsely chopped
1 apple, cored and thinly sliced into 1-inch pieces

DIRECTIONS

1. In a blender, or small food processor, puree the garlic, lemon juice, zest, tahini, olive oil, soy sauce, and honey until smooth. Season to taste with sea salt and pepper, and add water to thin for a pourable consistency. Set aside.
2. In a large bowl, toss together the kale, Brussels sprouts, ½ cup of the almonds, and the apple. Toss with the dressing and season to taste. Garnish with the remaining almonds.
3. Serve immediately or refrigerate for up to 6 hours. Toss again before serving.

Serves 4

INGREDIENTS
1 pound Brussels sprouts
2 tablespoons olive oil
1 tablespoon white wine or champagne vinegar
1 tablespoon maple syrup
4 cups chard, stems removed and chopped into fine pieces, leaves cut into bite-sized pieces
2 generous pinches of sea salt
½ cup Marcona almonds or regular almonds that have been blanched and skins removed (*see instructions below)

DIRECTIONS

1. Working with one Brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard core and put leaves in a big bowl. Repeat with remaining Brussels sprouts.
2. Over medium heat, warm olive oil in a large frying pan. Add all of the Brussels sprouts leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the chard stems and cook for another minute or so. Add the chard to the pan and toss until just barely wilted. It is better just slightly underdone as it continues to cook in its own heat.
3. Sprinkle with almonds and sea salt and serve immediately.

Serves 4

* Marcona almonds are blanched Spanish almonds that are sweeter than American almonds. They can run on the expensive side, but I have seen them both at Trader Joe’s and Costco for a reasonable price. You can use American almonds by blanching them and peeling them if you don’t want to use the Marcona almonds.  To blanch, just place the almonds in a pot of boiling water for about 5 minutes, until you see the skins start to loosen and pull away from the almonds. Remove from water and put on a towel to dry and cool a bit. You want to peel the skins off as soon as you can before they cool too much; it is much easier for the skin to come off while they are still are warm.

INGREDIENTS
2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1½ pounds)
½ cup chicken broth
1½ tablespoons sweetener
½ teaspoon sea salt
8 teaspoons coarsely chopped pecans

DIRECTIONS
1. Melt butter in a large skillet over medium-high heat. Add onion and garlic and sauté 4 minutes, or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes.
2.  Add broth and sweetener; cook for 5 minutes or until liquid almost evaporates, stirring frequently. Stir in sea salt. Sprinkle with pecans.

Serves 6 – 8

INGREDIENTS
1¾ cups water
1 cup uncooked couscous
1½ cups cut broccolini in bite-sized pieces
½ cup finely chopped onion
1/3 cup shredded carrot
¼ cup raisins
¼ cup cashews, chopped
2 tablespoons white wine vinegar
1½ tablespoons olive oil
1 tablespoon sweetener
1½ teaspoons curry powder
1 teaspoon minced fresh ginger
¾ teaspoon sea salt
1 – 15 ounce can chickpeas, drained and rinsed
¾ cup crumbled feta cheese

DIRECTIONS

1. Bring 1 ¾ cups water to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.
2. While couscous stands, steam the broccolini, covered, for 3 minutes, or until tender.
3. Combine couscous, broccolini, onion, and all remaining ingredients except feta cheese, tossing gently.
4. Sprinkle with cheese and serve.

Serves 4 – 5

Anytime I can use kumquats I will! This is a delightful addition to a lovely, hearty green salad. I use whatever greens I have, and even add any leftover roasted Brussels sprouts. The vinaigrette really makes this salad sing.

INGREDIENTS
12 cups mixed hearty greens – kale, chard, etc. – cut into bite-sized pieces
1 cup kumquats, cut into thin rounds, seeded
½ cup Granny Smith Apple Cider Vinaigrette (recipe below)
sea salt and freshly ground black pepper
¼ cup 1” pieces chives
3 tablespoons pumpkin seeds (pepitas) toasted

DIRECTIONS

1. Store 12 cups hearty greens and 1 cup kumquats cut into thin rounds, seeded, in 2 separate re-sealable plastic bags. If using kale or chard, cut out tough center and stems. Chill kumquats and greens overnight. Before serving
2. Before serving, empty bags of greens and kumquats into a large bowl. Add ½ cup vinaigrette to salad and toss evenly to coat.
3. Add more vinaigrette, if desired. Season to taste with salt and pepper. Transfer to a serving bowl and scatter ¼ cup chives and, for a little crunch, 3 tablespoons shelled pumpkin seeds over.

Makes 8 servings

GRANNY SMITH APPLE CIDER VINAIGRETTE

Yield: about 1¾ cups

INGREDIENTS
1 cup chopped Granny Smith apple (without core), unpeeled
¼ cup raw unrefined apple cider vinegar
1 tablespoon fresh lime juice or lemon juice
1 tablespoon minced shallot
1 teaspoon sweetener
¼ cup plus 1 tablespoon grapeseed oil
sea salt
freshly ground black pepper

DIRECTIONS

1. Puree Granny Smith apple, ¼ cup apple cider vinegar and grapeseed oil, and 1 tablespoon fresh lemon or lime juice in a blender, scraping down the sides of the blender with a spatula occasionally, always turning off the blender before scraping down the sides.
2. Strain the mixture through a fine mesh sieve into a medium bowl, pressing down on solids with a spatula to extract all juice; discard solids.
3. Whisk in remaining grapeseed oil until well blended. Season to taste with sea salt and pepper.
4. Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill.  Re-whisk before using.

The leaves and stems of the chard are almost two different vegetables in terms of texture and taste. Here they are served together with narrow slivers of parsnip dressed with oil, seasoned with garlic and chilies. This is a clean dish, and goes well with more complicated creamy dishes. It can also be served at room temperature as a salad, with a splash of vinegar or lemon juice added for tartness.

INGREDIENTS
3 tablespoons olive oil
1 clove garlic, sliced
2 – 4 small dried red chili peppers
1 bunch chard
3 medium parsnips
sea salt and freshly ground black pepper
vinegar or sliced lemon wedges

DIRECTIONS
1. Warm the olive oil in a pan with the garlic and chili peppers. Once the garlic slices are brown, remove them and set the oil and peppers aside.
2. Separate the chard stems from the leaves. Cut the leaves into large pieces and wash them. Trim the uneven ends off the stems. Cut the stems into 2-inch lengths then lengthwise into narrow strips.
3. Peel the parsnips, slice them into long, ¼-inch diagonals, then into narrow strips.
4. Bring 4 – 5 quarts of water to a boil, and add 1 teaspoon of salt. Briefly cook the chard stems and parsnips separately until each is tender – about 1 minute for the parsnips and 2 – 3 for the chard stems. Remove from the water and set them aside. Plunge the chard leaves into the boiling water, and cook them until they are tender, about 3 – 5 minutes. When they are done, remove them to a colander. Press against the leaves with the back of a wooden spoon to get rid of the excess water, then put in a bowl with the stems and parsnips and toss them with olive oil. Season with sea salt and freshly ground black pepper, and serve them with vinegar or slices of lemon.
Serves 4