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Apple Compote

13 February

Ingredients: 4 apples, peeled (optional) and cored and thinly sliced ½ cup sweetener Juice of ½ lemon 2 tablespoons unsalted butter 1 tablespoon rum (optional) 1 teaspoon vanilla Directions: 1. Combine the apples, sweetener, lemon juice, in a saucepan over medium-low heat, stirring occasionally, until the apples break down, about 15 minutes. 2. Add the […]

Brussels Sprouts and Chestnuts

13 February

Ingredients: 12 chestnuts 3 cups chicken stock 4 small celery stalks 1 strip lemon zest 2 cups small Brussels sprouts Juice of ½ lemon 3 tablespoons unsalted butter Sea salt Cayenne Directions: 1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the […]

Indian-Style Cauliflower Stir-Fry

13 February

Ingredients: 1 tablespoons neutral oil 1 small red onion, chopped 1 large head, or 2 small heads, cauliflower, trimmed and separated into florets 2 teaspoons Garam Masala Sea salt and freshly ground pepper Pinch cayenne ¼ cup chopped cilantro leaves Directions: 1. Put the oil in a skillet and turn the heat to medium-high heat. […]

Mixed Greens, Roasted Beets and Avocado in Orange-Shallot Vinaigrette

13 February

Ingredients: 3 medium, or 5 small, beets trimmed and washed Hass avocado, thinly sliced Squeeze of fresh lemon juice 6-8 cups mixed salad greens 5 ounces feta cheese, crumbled 1/3 cup chopped pistachios or other nuts, toasted (optional) Dressing: 2 cups freshly squeezed orange juice 1 tablespoon minced shallot 2 tablespoons olive oil 1½ tablespoons […]

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Szechuan Broccoli

13 February

Ingredients: 2 bunches broccoli ½ teaspoon sea salt 2 tablespoons rice vinegar 2 tablespoons tamari 1 tablespoon mirin ½ teaspoon toasted sesame oil 1 teaspoon maple syrup 2 teaspoons sesame oil Pinch of red pepper flakes or cayenne 3 cloves garlic, minced 1 tablespoon fresh minced ginger 2 scallions, both green and white Directions: 1. […]

Apple Walnut Salad

07 February

Ingredients: 5 apples of choice, cored and chopped ½ cup sherry vinegar, or more if needed 1 cup chopped celery 3 scallions, cleaned and diagonally cut into ½-inch pieces ½ cup shelled walnut halves 4-5 tablespoons walnut oil Directions: 1. Toss the apples in a bowl with the sherry vinegar. 2. Add the celery, scallions, […]

Raspberry Marinated Carrots

07 February

Ingredients: 1½ pounds carrots, cut into 1/8-inch thick rounds 1/3 cup raspberry vinegar ½+ cup olive oil Freshly ground black pepper to taste Directions: 1. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a crunch. 2. Drain the […]

Spicy Beet and Leek Salad

07 February

Ingredients: 4 medium beets 4 medium leeks, cut into 4-inch pieces (total 4 cups) ½ ounce coarsely chopped cilantro 1¼ cups lettuce or radicchio, or both, chopped into bite-size pieces Dressing: 1 cup walnuts coarsely chopped 4 cloves garlic, minced ¼ teaspoon chili flakes ¼ cup cider vinegar 2 tablespoons tamarind water ½ teaspoon walnut […]

Swiss Chard with Tahini Yogurt Sauce and Buttered Pine Nuts

07 February

Ingredients: 1 large bunch chard 2½ tablespoons unsalted butter 2 tablespoons olive oil plus extra to finish Scant 5 tablespoons pine nuts 2 small cloves garlic, sliced very thinly ¼ cup dry white wine Sweet paprika to garnish Sea salt and freshly ground pepper Tahini Yogurt Sauce: 3½ tablespoons tahini paste 4½ tablespoons Greek yogurt […]

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Carrot Nut Burgers

30 January

Ingredients: ½ lb carrots (about 2 large) ½ medium onion 2 cloves garlic ½ cup breadcrumbs ¼ cup each: walnuts, almonds, hazelnuts, and pecans (or you can use any combination of what you have) 1 stalk celery, cut into chunks 4 tablespoons cilantro 2 tablespoons each: arrowroot and lime juice, stirred together until smooth 2 […]