Ingredients: 1 pound uncooked French lentils (green or brown) 1 cup small broccoli florets 1 cup small cauliflower florets olive oil to coat the broccoli and cauliflower 1 bunch kale, stem and ribs removed, sliced into thin ribbons large handful each - arugula, tatsoi, and chopped escarole ½ cup thinly sliced green onions (green and [...]
Ingredients: 1 head cauliflower, cut into 1-inch or so florets 2 tablespoons olive oil ¾ teaspoons each-dried basil and sea salt 2 cloves garlic, minced ¼ cup Parmesan cheese 2 tablespoons pine nuts 2 tablespoons sun-dried tomatoes (optional) Directions: 1. Preheat oven to 400 degrees. 2. Cut the head cauliflower into florets. Place in a [...]
This is a basic recipe to which you can add other vegetables beyond those in the ingredients list - I add thin slices of summer squash and thinly sliced carrots, and sometimes even kale leaves that have been de-stemmed and torn into bite-sized pieces. Ingredients: 1 medium potato, or 2 small, cut into small dice [...]
This is a vegetarian version of a Thai classic. The only unusual item here is the lemon grass, which you can find at most markets or you can substitute about 5 bags of lemon grass tea. The vegetables are flexible, so if you can’t find all of them, use just some or substitute others. The [...]
This is a great comfort food. I sometimes add defrosted frozen green peas for a zap of color and a bit more nutrition! Ingredients: 1 head cauliflower, about 1 pound sea salt and pepper 2 tablespoon minced green garlic ¼ cup olive oil 1 lb penne, fusilli, or pasta of choice 1 cup coarse bread [...]
Serves 6 This soup can be served cold, or both soup and sauce can be reheated and served hot. For the soup: 3 pints vegetable stock (6 cups) pinch of freshly grated nutmeg pinch of ground coriander 1 head Romanesco cauliflower, coarsely chopped 1 pint cream For the red pepper sauce: 2 tablespoons olive oil [...]
Serves 4 3 tablespoons oil ½ teaspoon black mustard seeds ½ onion, finely chopped 2 potatoes, cut into ¾-inch cubes ¼ teaspoon ground tumeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 ½ teaspoons garam marsala 4 tomatoes, chopped (or substitute 8 - 12 oz preserved whole tomatoes) 1 large romanesco, cut into florets [...]
From Mario Batali Makes up to 8-10 servings as a side dish 1 large or 2 medium heads Romanesco cauliflower 1 cup brine-cured green olives, pitted 3 tablespoons capers, rinsed and drained 1/4 cup finely chopped Italian parsley grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup olive oil, divided 1 tablespoon [...]
Serves 4-6 2 tablespoons sesame oil 2 sweet peppers, seeded and sliced thinly about 2 cups 1 cup cauliflower cut into small florets 1 clove garlic, minced 1/2 cup tofu, sliced (optional) 2 teaspoons light soy sauce 1/2 teaspoon chili sauce 1 teaspoon honey 1/2 teaspoon grated fresh ginger 1 teaspoon sesame seeds 1. Heat [...]
