Recipes

Serves 6

Side dishes perhaps implies a dish that is less important, but a sensational side can make a beautiful plate that is satisfying and delicious. Side dishes, I salute you!

2 3/4 cups stock of choice
8 ounces Italian farro or grain of choice
2 tablespoons butter
1 cup coarsely chopped Swiss chard
1/2 cup coarsely chopped walnuts, toasted
1/4 teaspoon sea salt
2 tablespoons snipped fresh basil
freshly ground black pepper to taste

1. Bring stock, farro, butter, and salt to a boil in a medium saucepan. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork.
2. Stir in remaining ingredients.
3. Sometimes I like to season the salad with a sprinkle of olive oil and a generous squeeze of lemon to make it pop!

Makes 4 cups

Serve alongside grilled meats, poultry, or fish.

1/2 cup cider vinegar
1/4 cup raisins
2 tablespoons sweetener of choice
2 teaspoons chili powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1 sweet pepper, diced
3 cups corn kernels *
3 scallion, thinly sliced

1. In a large non-aluminum saucepan, combine vinegar, raisins, sweetener, chili powder, salt and cayenne. Bring to a boil over medium-high heat. Boil for 2 minutes.
2. Add the sweet pepper and cook until pepper is crisp-tender, about 3 minutes.
3. Remove from heat and stir in corn and scallions. Cool to room temperature. Store the relish in the refrigerator.

* Please note: if you are using the Mexican Corn from your box, due to its starchiness it would be best to boil it separately for at least 10 – 15 minutes, then let it cool before cutting it off the cob and adding it to the dish … or, add the raw kernels to the fry pan first, and cook them for 5 – 10 mins in a small amount of oil before adding the other ingredients.

Serves 6

Here, tomatillos stand in for the ripe red tomatoes that are the usual base for this cold summer soup from Spain. Toasted walnuts take the place of the bread that thickens the soup. Green tomatillos make an interesting substitute for the tomatoes.

1 pound tomatillos, papery husks removed
1 yellow onion, sliced
2 jalapenos, halved and seeded
1/4 cup walnuts
1 sweet pepper, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped
2 cloves garlic
2 tablespoons olive oil
juice of 1 lime
1 tablespoon minced fresh flat-leaf parsley
sea salt and ground black pepper to taste
cayenne pepper to taste
1 jicama, peeled and diced

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet.

2. Place tomatillos, onion slices, and jalapenos on prepared baking sheet. Roast until tomatillos and onions are lightly browned and softened, and the jalapenos are blackened and blistered, 18-20 minutes. Remove from oven and let cool.

3. Reduce oven temperature to 350 degrees. Spred walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5-7 minutes. Remove from oven and let cool.

4. Place cooled vegetables and nuts in a blender or food processor along with the sweet pepper, cucumber, garlic, olive oil, lime juice, and parsley. Process until smooth. Transfer to a non-aluminum bowl and season with sea salt, black pepper and cayenne. Cover and chill for a t least 2-3 hours.

5. Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama.  Serve immediately.

Serves 6

On a night when you prefer to eat lightly, make a spinach salad your main course, accompanied by a slice or two of crusty bread. On another occasion, replace the spinach with arugula.

1 1/2 pounds red boiling potatoes (about 6 medium)
6 eggs
sea salt to taste
1 1/2 pounds spinach leaves, tough stems removed
1 red onion, thinly sliced
12 slices bacon, cut crosswise into 1/2 inch wide pieces
3 tablespoons red wine or sherry vinegar, or to taste
1/2 cup olive oil, plus extra if needed
ground pepper to taste

1. Place potatoes and eggs in a large pot with water to cover. Place over medium-high heat, bring to a simmer, and adjust heat to maintain a gentle simmer. Using a slotted spoon, remove eggs after 8 minutes and run under cold water until cool. Add salt to the water and continue cooking potatoes until easily pierced with knife, 10-12 minutes. Drain and let cool. Peel if desired. Halve each potato lengthwise and cut crosswise into 1/4 inch thick slices. Peel hard-boiled eggs and cut into quarters lengthwise.

2. In a bowl, combine the spinach and red onion. Add the sliced potato.

3. Put bacon in a cold frying pan and place over medium heat. Cook until the bacon begins to crisp and has rendered much of its fat, 5-7 minutes. Remove bacon with a slotted spoon and add the salad. Remove frying pan from the heat. Pour off nearly all the bacon fat from the pan and discard or reserve for another use. In the same warm frying pan, away from the heat, whisk in the vinegar, and then the olive oil, scraping any brown bits that cling to the bottom of the pan. Taste and season with salt and pepper. Add the dressing to the salad and toss well. If needed, drizzle a bit more olive oil. Toss again, taste, and adjust seasonings.

4. Transfer the salad to a large serving platter. Arrange egg wedges around the edge and serve at once.

1 pound tomatillos, papery husks removed, rinsed
1 white onion, sliced
4 cloves garlic, peeled
2 jalapenos, halved and seeded
olive oil
2 teaspoons ground cumin
1 teaspoon sea salt
1/2 cup cilantro leaves
1/2 lime, juiced

1. Preheat oven to 400 degrees F.
2. Cut tomatillos in half and put on parchment-lined baking sheet with the onion, garlic, and jalapenos. Rub with a little olive oil and season with sea salt and pepper. Roast for about 15 minutes, until the vegetables are tender.
3. Transfer roasted vegetables and their juices to a food processor or blender. Add cumin, salt, cilantro, and lime juice and pulse until well combined. Taste and adjust if necessary.

Serves 12

A comforting soup that is both savory and sweet. Perfect for late summer/early fall when Asian pears and apples are still in season. This tasty soup is high in fiber and carotenes. Use a roasted vegetable stock to add depth of flavor and richness to this soup (see next recipe for roasted vegetable stock).

1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/8 teaspoon fresh grated nutmeg
3 tablespoons coconut oil, melted, divided
1 large kabocha squash, halved and seeded*
1 medium butternut squash, halved and seeded
1 yellow onion, coarsely chopped
1 tablespoon finely chopped shallot
1 teaspoon minced ginger, or to taste
2 Asian pears, cored and chopped
1 apple, peeled, cored and chopped
8 cups stock (optional recipe below)
lemon juice to taste
1/2 cup toasted pumpkin seeds, for garnish

*You can use all butternut squash in the recipe if you don’t have any kabocha.

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk the allspice, cinnamon, salt, red pepper flakes, and nutmeg with 1 tablespoon of the melted coconut oil. Brush inside flesh of squash with spice mixture, reserving any remaining. Arrange squash cut side down on the prepared baking sheet. Roast for 30 minutes or until very soft. Remove from oven and let cool.

3. While squash is roasting, heat remaining 2 tablespoons of oil and the reserved spice mixture in an 8-quart pot over medium heat. Add onions and a pinch of salt and cook until onions turn a light golden brown. Add the shallots, saute for a few minutes, then add ginger, pears, and apples. Continue to cook until the fruit begins to soften, about 5-7 minutes. As the mixture begins to stick to the bottom of the pan, deglaze with 1 cup of the broth. Add 3 more cups of broth and simmer gently.

4. When squash has cooled, scoop out the flesh into the onion-fruit mixture. Mash squash mixture with the back of a wooden spoon and add 4 more cups of stock. Gently simmer another 15 minutes. Ladle the soup into a blender in batches and puree until smooth. Taste and balance with lemon and salt if needed. Add more stock if necessary to thin the soup. Garnish with toasted pumpkin seeds.

I wanted to share this recipe with you — it makes a wonderful base for the squash soup, and it is worth the time it takes to make it! Roasting vegetables imparts a deep flavor to this stock. It produces a darker stock that can be used in heartier soups and stews, or as base for other dishes.

6 medium carrots, coarsely chopped
3 stalks celery, coarsely chopped
4 large parsnips, coarsely chopped
2 medium onions, coarsely chopped
2 medium leeks, sliced
8 cloves garlic
1/4 teaspoon black peppercorns
10 sprigs parsley
6 sprigs thyme
4 fresh sage leaves
2 bay leaves
3 3/4 quarts water

1. Preheat oven to 400 degrees F.
2. Spread vegetables evenly on a large baking sheet.
3. Roast, stirring every 10 minutes, until browned, about 30-40 minutes.
4. Transfer roasted vegetables to a large stock pot and add remaining ingredients. Bring to a simmer and cook for 40 minutes.
5. Strain stock, pressing out as much liquid as possible.
6. Cool and refrigerate or freeze.

makes 18 bars

Crust ingredients:

1 cup nuts (walnuts, pecans or hazelnuts) or old-fashioned rolled oats, divided
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour (I use brown rice flour)
1/2 cup sugar or sweetener of choice
1/2 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
1 large egg
2 tablespoons oil
1 teaspoon vanilla
1/4 teaspoon almond extract

Filling ingredients:

6 cups diced apples, divided
1/2 cup apple cider or orange juice
1/2 cup sugar or sweetener of choice
1/4 cup cornstarch or arrowroot
1 1/2 teaspoons cinnamon
1 teaspoon vanilla

1. To prepare crust: Combine 3/4 cup nuts or oats, both flours, sugar, and salt in a food processor. Pulse until nuts are finely ground. Add butter and pulse until well incorporated.

2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add this to the mixture in the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30-45 seconds (it will look crumbly). Measure out 1/2 cup of mixture and combine in a bowl with the remaining 1/4 cup chopped nuts or oats. Set aside for topping.

3. Preheat oven to 400 degrees F. Generously coat a 9-by-13 inch dish with oil.

4. To prepare fruit filling and assemble bars: Combine 4 cups apples, cider or orange juice, sugar and arrowroot in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until mixture is very thick, 4-5 minutes. Stir in the remaining 2 cups apples, cinnamon, and 1 teaspoon vanilla.

5. Transfer the dough to the prepared dish. Spread evenly and press firmly into the bottom to form a crust. Spread apple filling evenly over crust all the way to the edges. Sprinkle reserved topping evenly over the filling and pat lightly.

6. Bake bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until crust and topping are lightly brown, 25-30 minutes more. Let cool completely before cutting bars, at least 1 1/2 hours.

Serves 6

¼ cup olive oil
1 yellow onion, diced
1 carrot, minced
1 celery stalk, diced
6 cups vegetable broth
8 large sweet peppers, halved and seeded
1 teaspoon minced fresh thyme
Sea salt and pepper to taste
6 – 12 fresh flat–leaf parsley leaves

1. In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot, and celery and sauté, stirring constantly, until golden 5 – 7 minutes.
2. Add the broth, raise the heat to high, and bring to a boil. Add the peppers, reduce the heat to medium and cover, simmer until peppers are very tender, 30 – 35 minutes. Remove from heat.
3. Working in batches, using a slotted spoon, transfer peppers, onions, carrot, and celery to a blender or food processor. Add some of the cooking liquid and puree until very smooth.. Return to saucepan and place over medium heat.
4. Add the thyme, bring to a simmer, and cook, uncovered, for 10 minutes to blend the flavors. Season with salt and pepper.
5. Ladle into warmed soup bowls or mugs and garnish each bowl with 1 – 2 parsley leaves. Serve at once.