Serves 4-6 2 sweet peppers olive oil for the peppers 1 clove garlic, finely chopped 4 tablespoons olive oil 1 tablespoon capers 12 olives - Kalamata, Nicoise or Gaeta 3 scallions, white parts with some green, finely sliced 1 tablespoon parsley, chopped 1 teaspoon marjoram, chopped 1/4 teaspoon red pepper flakes Balsamic vinegar to taste sea [...]
From Kansha, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking... just beautiful!) Serves 2-4 1/2 teaspoon toasted sesame oil 1/3 cup matchstick-cut carrots 2/3 cup matchstick-cut daikon radish 1 teaspoon sweetener 1 tablespoon sake 2 tablespoons stock or water 1 tablespoon soy sauce 1/4 cup matchstick-cut peeled broccoli stems 1 [...]
Serves 6 Any combination of greens and beans may be used for this delicious appetizer or light supper. olive oil for brushing 12 half-inch slices of crusty French bread 1 Tbs. olive oil 1/4 tsp. cayenne pepper 1/2 tsp. basil, finely chopped (or cilantro) 2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using [...]
Serves 4 This recipe comes from Rebecca Katz's cookbook "One Bite at a Time," which is a wonderful collection of brilliant recipes focused on people with cancer. It is an amazing health-supportive book with delicious recipes, full of flavor and color. 1 bunch broccoli sea salt 2 Tbs. olive oil 1 Tbs. finely chopped garlic [...]
Serves 6 3 c. cabbage, thinly sliced 1/2 c. diagonally sliced celery 1 c. finely chopped broccoli florets 1/2 c. grated carrot 1/4 c. thinly sliced onion 1/4 c. unsalted sunflower seed kernels 1/2 can whole water chestnuts, drained and chopped 1 c. fresh orange sections 1/4 c. sliced almonds, toasted Dressing 1/4 c. low [...]
