Recipes

Yield-6 snack-size servings

This is a vibrant fall salad that uses a nutrient dense and wonderful green typically only used in cooked dishes. To tenderize the greens they are massaged with a little sea salt, making them tender and delicious.

1/2 cup red onion, very thinly sliced
1 tablespoon apple cider vinegar
1 large bunch kale, stems removed, finely chopped
2 cups shitake mushrooms (optional), thinly sliced
1 teaspoon sea salt
2 medium Fuyu persimmons, diced
1/4 cup pomegranate seeds, or other seasonal fruit (the pomegranate seeds make this salad spectacular!)
1/4 cup raspberry vinegar
2 teaspoon lemon juice
1/4 cup olive oil
sea salt and pepper to taste
1/4 cup pumpkin seeds, toasted

1. Place the onions in a small bowl wit the apple cider vinegar and cover with water. Let soak for 20 minutes. Rinse and squeeze out any extra moisture.
2. Place prepared kale and optional mushrooms in a large bowl. Drizzle with a little olive oil and sprinkle with sea salt. With your hands, massage the mixture, kneading and squeezing gently until the vegetables begin to wilt.
3. Add onion, persimmon and pomegranate seeds to the greens. Toss to combine.
4. Whisk together the raspberry vinegar and lemon juice. Drizzle in the olive oil and whisk continuously until emulsified. Season with sea salt and fresh cracked pepper. Add just enough dressing to the salad to coat the ingredients and toss. Add in the pumpkin seeds, toss again, and serve.
5. To make this a hearty dish you can add 2 cups cooked wild rice and a little more of the vinaigrette.

Makes 6 servings

3 tablespoons olive oil
3 carrots, diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium winter squash (butternut, or kabocha, or delicata), peeled, seeded and diced
1-2 tablespoons chili powder
1/2 teaspoon ground cumin
1-2 cups stock of choice
2 cups diced tomatoes
1 1/2 cups French green lentils, picked through (you can substitute brown or regular green lentils)
3/4 teaspoons sea salt
1/3 cup cilantro leaves, chopped
2 cups tightly packed spinach (optional)

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
2. Stir in broth, tomatoes, 1/2 cup water, and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and add sea salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and spinach, if using. Adjust stew to your desired consistency.

Serves 6

4 celery stalks (or more)
24 green onions
1-2 tablespoons butter
1 teaspoon celery seeds
1 tablespoon honey
1/2 cup vegetable stock
1 teaspoon soy sauce
1 teaspoon arrowroot or non-GMO cornstarch
1 teaspoon water

1. Cut celery into 4-inch lengths, then into strips the same thickness as the green onions. Cut the root from the onions. Cut the onions into 4-inch lengths. Reserve spring onion tops for ties.
2. Plunge onion tops into boiling water for 30 seconds or until they are bright green, then plunge immediately into ice water. Drain and pat dry with paper towels.
3. Combine spring onions and celery sticks. Divide into 7 bundles. Tie each bundle firmly with a spring onion top.
4. Heat butter in a frying pan. Fry bundles quickly over medium-high heat for 1 minute on each side. Remove from pan. Add celery seeds and cook 30 seconds. Add honey, stock, soy sauce, and blended arrowroot with water. Bring to a boil, reduce heat, stirring constantly. Add the spring onion and celery bundles. Simmer gently for 7 minutes, or until bundles are just tender. Serve immediately with cooking liquid.
5. You can add strips of butternut squash that are the same size to the bundle for a little twist, or zucchini, or parsnip, or carrot, or asparagus…

Serves 6 – 8

This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.

2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint

1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard.
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.

4 – 6 servings

An easy appetizer or a whole meal for eggplant lovers

1 large or 2 medium eggplants
olive oil
1/3 cup feta cheese or Gorgonzola
1/3 cup finely chopped and packed basil

1. Preheat oven to 350 degrees (or heat a charcoal or BBQ grill).
2. Cut eggplant into 1/2-inch slices. Brush with olive oil and either grill them  or broil until lightly browned on one side. Arrange slices browoned-side down on an oiled baking sheet. Sprinkle cheese over slices. Bake until cheese is bubbly and eggplant slices are soft. Remove from oven and sprinkle with basil. Serve hot.

Serves 6

Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They are baked in a combination of tomato sauce, lemon juice, and honey for the familiar sweet-sour flavor typical of this dish.

1/2 cup brown rice
1 cup water
1 large cabbage
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
6 tablespoons lemon juice, divided
1 pound lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups unsalted tomato sauce
1 cup chicken stock (low-sodium)
1 tablespoon honey

1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25-30 minutes. Set aside to cool.
2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of he remaining cabbage to equal 2 cups. (Save the rest for another use.)
3. Heat oil in a large saucepan over medium heat. Add the onion and chopped cabbage. Cook until softened, about 3 minutes. Add the garlic; cook, stirring, another 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Let cool 10 minutes.
4. Mix turkey, dill, caraway, salt, pepper, and cooled onion mixture in a large bowl.
5. Preheat oven to 375 degrees F. Coat a 9-by-13 inch pan with oil.
6. Lay one of the cabbage leaves on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filing, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey, and remaining lemon juice in a medium bowl. Pour evenly over the cabbage rolls. Cover tightly with parchment paper then aluminum foil.
7. Bake cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with the sauce several times, for 20 minutes more.

Serves 6 – 8

The subtle flavors of the leek, lemon, and herbs combine perfectly in this silky smooth soup. Makes a memorable first course or a complete dish.

1 tablespoon butter
2 tablespoons olive oil
6 cups (about 8) thinly sliced leeks
1 carrot, thinly sliced
1 stalk celery, thinly sliced
6 cups chicken stock
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh marjoram or 1 teaspoon dried
2 tablespoons chopped parsley
1/4 cup brown rice
1/2 cup milk or milk alternative (I use coconut milk)
sea salt and white pepper to taste
sour cream or yogurt and
3 tablespoons minced chives, for garnish

1. In a 4 – 5 quart saucepan, heat butter and oil; add leeks, carrot and celery and saute until softened.
2. Add chicken stock, lemon zest, lemon juice, marjoram, parsley, and rice and simmer, covered, for about 40 minutes until vegetables are very tender.
3. Puree in batches in a blender or food processor. Pour mixture back into saucepan; add milk, salt, and white pepper to taste. If soup is too thick, add extra milk or stock.
4. Heat soup through, but do not boil. Serve hot or cold, sprinkled with chives add a dollop of sour cream or yogurt.

6 servings

Broccolini and turnips are a fantastic pair in this frittata.

8 ounces broccolini (about ½ bunch) trimmed
2 teaspoons minced garlic
2 tablespoons olive oil, divided
½ teaspoon sea salt, divided
3 ½ cups shredded peeled turnips
½ cup chopped onion
8 large eggs
2 large egg whites
¼ cup milk or milk substitute
½ cup fontina or Cheddar cheese

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Bring a large pot of water to a boil. Add broccolini and cook until very tender, about 5 – 7 minutes. Drain well. Transfer to a large bowl and toss with garlic and ¼ teaspoon sea salt. Set aside.

3. Heat 1 teaspoon oil in a large oven-proof skillet over medium heat. Add the turnips, onion, and remaining ¼ teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring for 2 minutes. Then stir the mixture and stir up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again spread back into an even layer and cook until mostly golden brown, 2 – 4 minutes more. Transfer to a plate. Wash and dry the pan.

4. Whisk the eggs and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over eggs. Top with the cheese, then the broccolini.

5. Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand for 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges, then underneath, until you can slide it out on to a cutting board or serving plate. Cut into wedges and serve.

6 servings, about 1¼ cups each

Any combination will work with this dish; start with 12 cups of peeled vegetable pieces.  Be sure to peel large turnips well; their skin is thicker and more fibrous than other root vegetables.

¼ cup olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon sea salt
1 medium baking potato, cut into 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
2 turnips, peeled and cut into 1-inch chunks (if the turnips are small, add more and no need to cut them into chunks, just leave them whole)
1 medium rutabaga, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Place oil, paprika, cumin, and salt in a food processor or blender and pulse or blend until smooth.
3. Place potato, sweet potato, turnips, carrots, and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
4. Roast the vegetables, stirring once or twice, until tender, about 45 – 50 minutes.

CHERMOULA

2 cups cilantro leaves( about 2 bunches)
1½ cups parsley leaves (about 1 bunch)
4 cloves garlic
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon paprika
½ teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne or to taste
1/3-1/2 cup olive oil, to taste
¼ cup freshly squeezed lemon juice

DIRECTIONS:
1. Coarsely chop cilantro and parsley. Place them in the food processor and chop very finely You should have 1 cup finely chopped herbs.
2. Place the garlic and sea salt in a mortar and puree. Add a small handful of the chopped herbs and gently, but firmly, grind the herbs until they begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil, and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with the roasted vegetables, fish, or chicken.
Yield: Makes 1 cup, approximately

Serves 4

This sesame dressing sets off the flavor of crispy radishes in a new and exotic way.

1½ cups thinly sliced radishes
½ cup tahini (roasted sesame paste)
5 scallions, thinly sliced
3 tablespoons dry sherry
2 tablespoons lemon juice
¼ teaspoon each salt and sweetener
¼ cup water

optional: 1/3 cup chopped or sliced almonds; 1 cup cubed chicken meat

DIRECTIONS:

1. Place radishes in a bowl.
2. For the dressing: stir the rest of the ingredients into the tahini; it will be a thick paste. Thin dressing to a creamy consistency with the water.
3.  Combine radishes with dressing and toss. Taste for seasoning. Sprinkle with chopped nuts if desired.
4. Serve on lettuce.
5. For a main-dish salad, mix in the almonds and chicken