Summer
1 C Green Lentils- cooked according to package (or if bought in bulk, cook for 20 mins in 6 cups boiling water)
2 tsp himalayan sea salt or kosher salt
1 Walla Walla or Vidalia sweet onion sliced
1 Bunch Chard (your choice-rainbow, red or green) de-stemmed and chopped
1 lemon
1 Tbsp fresh chopped garlic
1 Tbsp pomegranate molasses
2 Tbsp Fresh Dill chopped
1 Tbsp Fresh Mint chopped
1/2 Tbsp Fresh Cilantro chopped
3 Tbsp olive oil
Salt & fresh ground pepper to taste
While the lentils are cooking, begin slicing the onion and placing in warmed frying pan with 1 -1 1/2 Tbs olive oil. Saute on low heat until onion starts to brown, about 10 mins. Then stir in the garlic and chard leaves and take off the heat after just 3 mins. The chard will keep cooking from the heat of the pan.
When lentils are cooked, drain and salt while still warm, then mix after adding the salt.
Add the fresh squeezed lemon juice and pomegranate molasses to the lentils & gently stir. Combine the chard mixture in with the lentils , then finally add all the herbs.
Combine well, then drizzle the remaining olive oil over the top and add salt and fresh pepper to taste.
If you have extra chard, serve the lentil salad on a bed of chard on your favorite platter. Beautiful!
1 Cup homemade Pesto*
1 1/2 Cups chopped fresh snap pea
1 scallion diced
Half a package of Fusili or whole grain Sfoglini noodles -cook according to package
Olive oil to drizzle on top
Salt & fresh pepper to taste
*PESTO:
3 Cups fresh organic basil chopped
2 Cups fresh organic spinach chopped (thick stems removed)
1/2 pine nuts (or walnuts)
1 clove garlic, peeled
1/2 Cup olive oil
1/2 Cup fresh grated parmesan cheese
Pinch of seasalt
Wash and dry the basil and spinach.
Place all ingredients except the olive oil, in a food processor. Pour half the oil over the top, then blend on high and continue adding the rest of the oil and add the pinch of salt. If the pesto is too dry, add more oil and blend.
You can make the pesto while the pasta water is boiling.
Once pasta is in the pot, chop the snap peas and scallion.
Drain pasta once cooked (you want it a bit aldente), then rinse with cool water. Strain well.
Place pasta in a big bowl, add the veggies and pesto and stir well. Drizzle olive oil over the top, add salt to taste and generous grinds of fresh pepper.
2 English cucumbers, diced
1 large punnet cherry tomatoes diced
4 spring onions, chopped (you can also use half a red onion if preferred)
1 large bunch of curly parsley, chopped
1 small bunch of mint, chopped
The juice of one lemon
1 can chickpeas (*spiced )
1 tsp ground cumin
2 tsp cinnamon
1/2 tsp coriander
1/4 ground cardamom
1/4 tsp allspice
1/4 tsp chili pepper
1/2 tsp chili pepper flakes (I love Aleppo chili pepper)
1/4 tsp salt
1/8 tsp ground clove
a few twists of fresh ground pepper
*To spice the chickpeas, first drain and dry them. In a separate bowl, add the spices and mix, them toss the chickpeas into the spice mix until fully coated. Heat a frying on the stove, drizzle a little olive oil and when hot, add the spiced chickpeas and cook at high heat until a little crispy on the outside.
While the chickpeas are cooking….
Add all the chopped vegetables & herbs into a large bowl, squeeze fresh lemon juice over the mixture and let sit until chickpeas are cooled to room temp. Once cooled, mix the chickpeas into the salad and enjoy!
6-8 semi-ripe fresh nectarines (you don't want them too soft), chopped into your preferred bite sized pieces
2 cups fresh strawberries, sliced
1/2 cup fresh blueberries
10-15 fresh basil leaves, finely chopped into strips
2-3 tbls coconut sugar
juice of 2 limes
Combine all the fruit in a large bowl with the basil and mix together. Then squeeze the lime juice over the top, sprinkle the sugar and mix again. Cover and chill in the fridge until ready to eat.
A perfect Summery salad you’ll love!
1 pound firm tofu, cubed into 1-2 inch squares
1 small red onion, sliced
2 sweet Marconi peppers (Italian peppers*an alternative to red or yellow bell peppers), chopped
1 English or 2 Persian cucumbers
3Tbs Sesame oil
Use a wok and place the bite-sized, cubed tofu in the hot oil and cook until they turn a light brown color.Turn frequently while cooking Remove immediately with a slotted spoon and place on a paper towel lined plate or dish.
Once the tifu has cooled completely, add to a bowl and mix in the chopped veggies
Make the dressing
1 Tbsp yellow miso *make it a generous Tbs
1 Tbsp rice vinegar
the juice of 1 large lime
1/2 tsp fresh ginger, grated
1-2 garlic cloves, pressed
2 Tbsp dark sesame oil
2 Tbsp peanut oil
2 Tbsp plain whole milk yogurt
In a small bowl, whisk the vinegar, lime & miso together until well blended. Then add all the other ingredients and whisk again and you’re done!
Pour the dressing over your tofu/veg mixture and toss so that everything is coated.
*optional: Let the salad sit for several hours or overnight in the fridge, so the onion can marinate, soften and become less sharp.
*add a sprinkle of fresh chopped basil, mint or cilantro to your creation if you like
Here's a quick & easy appetizer, sandwich spread, dip, inspired by a Seattle restaurant, Vios, (sadly, no longer in business)
I tried their kopanitzti for the first time years ago & it blew me away! Ever since, it's been a dip/spread/meal I've been trying to get just right...maybe this is it.
1 8 oz block package of Feta
1 8 oz jar roasted red peppers, drained (or roast 3 of your own)
1 small clove garlic
1/2 tsp dried Aleppo chili flakes
1 tsp olive oil
1 tsp dried oregano
generous twists of fresh ground pepper
a pinch of kosher salt
a quick splash of apple cider vinegar
-Put all the ingredients in a food processor and blend until smooth, yet slightly chunky
Enjoy best with warm whole wheat pita-it's delish!!
Serves 2-4
2 large red beets boiled, cooled, peeled and diced (or 4 small red beets)
1/4 chopped parsley (curly or flat)
1 block/package feta cheese
2 scallions chopped
1/8 tsp each: dried oregano & thyme
A sprinkle of toasted, salted pepitas
A few pinches of pink Himalayan salt & a few twists of ground black pepper
A splash of vinagrete*
Boil the beets in a large pot of water on the stovetop until you can smoothly pierce with a fork
*top tip: boil several beets at the beginning of the week and store (skin on) wrapped in the fridge to use throughout the week in other dishes. Simply pop out of fridge, peel and chop when you’re ready to use.
Once beets are cooled, use a knife to top & tail and remove the skin for compost. Then dice the beets to the size you like and add to a mixing bowl.
Finely chop the parsley and scallions and add to bowl
Cube the feta and add to bowl
Sprinkle the herbs, pepitas, salt and fresh ground pepper, a splash of vinagrete and gently mix it all up
*to make the vinagrete
Use a clean jar with trusted lid and add:
1/4-1/2 C olive oil
1/4 C rice vinegar
1/8 C apple cider vinegar
1 clove pressed garlic
juice of 1 lemon
1 tsp Dijon mustard
With the ingredients now in the jar, put the lid on and shake vigorously. (makes enough to use throughout the week)
Enjoy your salad with toasted pita bread on the side
Fall
1/4 stick butter (or 2 Tbls Ghee)
1 Large yellow onion finely chopped
1 Cup scallions, finely chopped
2 Tbls vegetarian Better than Bullion (or 1-2 veg bullion cubes diluted in hot water)
One 15 oz can puréed pumpkin
2 tsp maple syrup
1 bay leaf
1/2 Cup finely chopped parsley
2 tsp curry powder
1/2 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 Cups water
1/4 Cup almond milk or soy milk
1 Tbls walnut oil (optional)
In a large soup pot, melt the butter over medium- high heat. Add the onion and scallions and sauté for 5-10 mins, until the onions are translucent. Add the stock, pumpkin, maple syrup, bay leaf, parsley, curry powder, nutmeg, coriander, salt, pepper and water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered for 15-20 mins until the flavors are well integrated. Discard the bay leaf. Stir in the almond milk and walnut oil.
Serves 4-6
Recipe from Simple Recipes for Joy by Sharon Gannon
Enjoy. Share. Connect. Invite. Accept. Love.
1 very large Butternut squash, peeled and cut into chunks
3 Tbls Oilve Oil
1 Tbls Cinnamon
5 1/2 Tbls Tahini (sesame paste)
3/4 Cup Greek yogurt
2 Cloves garlic
1 tsp each white & black sesame seeds
1 1/2 tsp date syrup
sprinkle of flake salt
Preheat oven to 400
Place cubed, raw squash in a bowl and mix in the olive oil and cinnamon. Place the squash on a lined roasting dish and cook for about an hour or until soft. Once cooked, allow to cool to room temp then place in a food processor with the tahini, yogurt and garlic and pulse roughly.
Spread the gorgeous mixture onto a platter or plate and drizzle the date syrup over the top, then sprinkle the sesame seeds and sp flake salt and dive in!
Serve with crostini or your favorite crackers.
Yum!
Use a large cast iron pan or dutch oven
Ingredients:
3 organic chicken breasts
¼ olive oil
½ stick butter
1 tsp salt
2 tsp pepper
1 C brown basmati rice
2 C boiling water
2 large yellow onions
3 cinnamon sticks
1 Tbls whole cloves
1 Tbls ground cardamom
1 Tsp ground coriander
1 tsp cinnamon
⅛ C chopped cilantro
⅛ C chopped parsley
Heat your pan & melt the butter, toss thinly sliced onions into the pan on high heat until they begin to brown, then lower the heat to cook for 10-15 mins or until they begin to caramelize.
While onions are cooking, cut the chicken breasts into large pieces to your liking, or so you end up with about 10-15 pieces of chicken in total. Place raw chicken in a bowl and toss with all the spices, including salt and pepper.
Once onions are cooked, set aside, add the olive oil to the same pan and place the chicken to the pan on medium heat. Use tongs or a spatula to coat the chicken with the oil and cook for about 7-10 minutes until the outside turns a lighter color then remove from the pan
Add the rice and boiling water, put the lid on the pot & cook at high heat until the water boils, then turn heat down, add & stir in the chicken & onions & turn to low heat. Let the dish simmer with lid on for 20 mins.
Once the rice is cooked,your dish is done!
Add the remainder of the onions and sprinkle the dish with chopped parsley and cilantro.
Winter
*serves 10-12 I like to make big batches and freeze for the next cold, stormy day
preheat oven to 375
3 3 lb sugar pumpkins (pie pumpkins)
olive oil
1 1/2 sticks butter
2 sweet onions
6 leeks washed and trimmed of the most fibrotic green stalks. (how to wash a leek? Cut the top and tail then slice lengthwise in half , bring to the sink & run water through the layers to release all the dirt )
8 cups chicken stock (or less, for a thicker soup) *use No-chicken bullion base if cooking vegetarian
1 large bunch of sage
salt and pepper to taste
Cut the pumpkins in half, scoop out the seeds and pulp, discard that, then place the pumpkins on a large parchment lined cookie sheet. Drizzle olive oil over the fleshy side then flip them over, skin side up and bake for about 45 mins or until you can pierce through the skin easily with a fork.
While the pumpkins are cooking, melt one stick of unsalted butter in a soup pot and add the chopped leeks and onions. Let em sweat over low heat for about 15 mins (adding a splash of water if needed to prevent sticking or burning)
Once the pumpkin has cooled enough to easily peel the skin off, discard the skin and add the pumpkin to the leek and onion pot. Then add all the stock, season with you favorite salt (Himalayan Pink Salt is fab!) & fresh ground pepper, once it’s come to a boil, simmer on low for about 20 mins.
While soup is on simmer, melt the remaining butter in a skillet over medium heat and sauteé the sage leaves in batches for about a minute each batch, until crisp.
Now add a handful of crisped sage leaves with all the butter it cooked in, to the soup. Use your emulsifier to puree the soup completely and if you don’t have an emulsifier, bring the soup in batches to your blender or food processor to blend until smooth.
Add several crisp sage leaves atop each bowl of soup once served.
1 very large Butternut squash, peeled and cut into chunks
3 Tbls Oilve Oil
1 Tbls Cinnamon
5 1/2 Tbls Tahini (sesame paste)
3/4 Cup Greek yogurt
2 Cloves garlic
1 tsp each white & black sesame seeds
1 1/2 tsp date syrup
sprinkle of flake salt
Preheat oven to 400
Place cubed, raw squash in a bowl and mix in the olive oil and cinnamon. Place the squash on a lined roasting dish and cook for about an hour or until soft. Once cooked, allow to cool to room temp then place in a food processor with the tahini, yogurt and garlic and pulse roughly.
Spread the gorgeous mixture onto a platter or plate and drizzle the date syrup over the top, then sprinkle the sesame seeds and sp flake salt and dive in!
Serve with crostini or your favorite crackers.
Yum!
Here’s what you’ll need:
Stock pot or Dutch oven
2-3 lb butternut squash, peeled, de-seeded and cut into med sized cubes or wedges (this soup is blended, so no worries if your cubes are odd shaped)
2 yellow onions, chopped
4 cloves garlic, crushed
1 & 1/2 tsp cumin seeds
1 & 1/2 tsp coriander seeds
1 tsp cinnamon
1 cup red lentils
1 cup vegetable stock (I use 1 1/2 Tbls better than Bullion and 1 cup hot water)
4 cups water
olive oil
juice of 1 lemon
salt & fresh ground pepper
-Preheat oven to 400
Toss the chopped squash with a light coating of olive oil, mix to coat, then pop on a parchment paper lined baking sheet , spread out evenly, and roast until soft (about 15-25 minutes until you can glide a fork into a piece)
Drizzle olive oil to coat your stockpot and add the chopped onions. Cook them on med heat, stirring frequently until translucent, then add the garlic and cook for another 5 or so mins. Turn off the heat
Set the kettle on and heat the 4 cups of water.
Place a small pan on the stove to toast the seeds until they let off their aroma, then place in a spice grinder or mortar & pestle. (well ground-to nearly a powder)
Add the spices, cinnamon and lentils to the stockpot and stir well. Add the stock, lemon juice and salt (sea salt or kosher flake salt) and ground pepper and heated water.
Turn back on the heat, put the lid on and cook for about 10 mins on simmer
Once lentils are soft, add the cooked squash and blend the soup with a handheld emulsifier or place in blender.
If the soup is too thick for your preference, simply add more hot water.
I love croutons and fresh herbs. If you do too, feel free to top your soup with chopped parsley and/or cilantro.
For the croutons, use a loaf of sourdough bread. Cut into cubes and toss to coat the bread with generous drizzles of olive oil and healthy sprinkles of za’atar in a large bowl.
Keeping the oven at 400, pop the bread on parchment lined baking sheet, spread evenly, and bake for between 10-15 mins, until crunchy. So yummy!
Squash Jumble Salad
2 handfuls of spinach, roughly chopped
1 C cooked chopped squash (any kind except delicata)
6 chopped dates
A Quarter of an apple chopped
½ C cooked Farro (emmer)
¼ C pomegranate seeds
¼ C chopped parsley
⅛ C chopped red onion
⅛ tsp garlic powder
⅛ tsp pepper
Juice of one lemon
Olive oil
Salt to taste
Roast the squash : cut in half or quarters, de-seed, brush the flesh sides with olive oil. Place on baking sheet skin side up for about 20 mins until you can easily stick a fork into the fleshy bits
(You’ll have extra squash, so use it for soup!)
Once squash is cooked let it cool then takeoff the skin (it should easily peel off at this point) & roughly chop into bite-size pieces
Cook the Farro according to instructions it’s usually one part grain to 2 1/2 parts water, with a couple pinches of salt
Once Farro is cooked and cooled, place everything in a bowl and toss it up good with the lemon juice, salt & pepper, and healthy drizzles of olive oil.
*serves about 8
1 Cup pearl barley
1/2 Cup dried chick peas
1 tsp baking powder
1 bay leaf
1/8 Cup olive oil
8 cups water
1 Cup grated carrot
1/8 Cup dried cranberries
2 Cups fresh spinach, chopped
2 Cups red chard, de-spined & chopped
1/4 Cup crumbled Feta cheese
1/4 to 1/2 Cup chopped scallions (green onions)
4 Tbls chopped fresh spearmint (save 1 Tbls for the dressing)
1/8 Cup chopped fresh flat leaf parsley
4 Tbls fresh chopped dill
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Aleppo chili flakes
1/2 Cup whole milk yogurt (not thick Greek)
the juice of half a lemon
Soak the chickpeas, fully submerged in a bowl of water overnight. The next day, when you’re ready to make the salad, rinse them in a colander and place in a large saucepan with enough water to cover the chickpeas completely (about 4 cups of water) As the water heats, sprinkle a teaspoon of baking soda over the top and allow to cook for about 20 mins, or until chickpeas are soft, but keep their shape. I like to scoop up the foam off the top as they cook and discard. When cooked, strain in a colander and let cool.
Cook the barley in a saucepan according to instructions on the packet, (or about 4 cups of water) and add the bay leaf. Cook until barley is soft and holds its form, about 25 mins.
While barley and chickpeas cook, grate the carrot, chop the spinach, chard & onions. place about a tablespoon olive oil in a sauteé pan, toss in the carrot and a sprinkle of green onions and sweat for about 4 mins.
Then, in a large mixing bowl, add the cooked carrot and onion to the warm barley and chickpeas and season with salt and pepper. Then mix in the chard, spinach, fresh green onions, cranberries, all the fresh herbs
Let’s make the dressing!
Whisk the remaining olive oil to the yogurt, cumin, chili, dried oregano, lemon juice and zest, and 1 Tbls spearmint
Dress the salad and serve at room temp, or refrigerate and serve cold the next day
A rich, complex dal from the Punjab region of India
1/4 C olive or avocado oil
2 medium yellow onions, chopped
6-8 cloves fresh garlic, finely diced
3 Tbls minced fresh ginger
3 generous tsp garam masala
1 1/2 generous tsp cumin
1 1/2 tsp ground coriander
1/4 C Ghee
1 tsp sea salt
1 can 15oz) diced fire roasted tomatoes
2 1/2 cups black lentils (Beluga lentils)
1 can kidney beans (pulsed to chunky consistency in food processor)
1 cans northern white or navy beans, drained and finely pureed with a splash of water in food processor
8 cups water
2 bay leaves
juice of 1 lime
1 can coconut cream or 1 cup of heavy whipping cream
Generous grinds of fresh ground black pepper
In a large soup pot or Dutch Oven over medium heat, the oil then add the onion, garlic, ginger and cook until softened, stirring occasionally, about 7 mins.
Stir in all the spices & salt & pepper & mix well
Add the tomatoes, continually stirring for a min or so, then add the lentils, pulsed kidney beans, water, bay leaf and pureed white beans.
Put the lid on, bring to the boil, then add the coconut cream and ghee. Stir and simmer with lid on for about 40 mins on low heat. Add the lime juice toward the last few mins of cooking
*If you’re choosing to use heavy cream, add last, toward the last 5 mins of cooking )
*Enjoy with a sprinkle of fresh chopped cilantro
2 small white or yellow onions, chopped
1-2 cloves pressed garlic
1 tsp ground turmeric
1/2 Cup olive oil
2 1/3 Cups orange split peas
1 bay leaf
8 cups water
1 tsp kosher or pink Himalayan salt
Fresh ground pepper
2 Tbls fresh lemon juice
1 Cup thinly sliced almonds
1/4 Za’atar
In your stock pot, heat 2 Tbls olive oil and add the onion, garlic & turmeric. Cook for about 5 mins until onions are soft. Rinse the split peas and remove any little stones, then pour the water and peas into the pot with the onions , garlic & tumeric, toss in the bay leaf, put the lid on and cook about 40 mins, until water is absorbed. The consistency will be a little like a chunky mash. Remove the bay leaf, stir in the honey and add salt and pepper.
Puree the pea mash in your food processor, adding the lemon juice and the rest of the olive oil (minus 1 Tbls) When the mixture is creamy and smooth, you’re all set to spread a generous, thick portion onto a platter and sprinkle with the spiced almonds.
How to spice the almonds?
In a small sauteé pan, add the tablespoon of olive oil and toss in the almonds, coating them with the oil. Add the Za’atar and stir around so the almonds are coated.
Enjoy with warm whole wheat pita bread
*inspired by Yotam Ottolenghi
1 C frozen organic corn
1 C all purpose flour
1 tsp baking powder
1.2 tsp baking soda
1 tsp ground cumin
1 tsp cayenne
1/4 light brown sugar
1 1/3 C cornmeal
1 1/2 tsp salt
1 1/2 C sour cream
2 eggs
1/2 C olive oil
4 scallions chopped
1/2 C cilantro leaves, chopped
1 jalapeño chile, seeded and finely chopped
Bake in a greased, oven-safe pan (medium cast iron pan recommended) at 375
Place the corn kernels in a small frying pan and heat on high, flipping the kernels frequently until slightly blackened.
Once corn is cooked, set aside to cool
Whisk the flour, baking powder, baking soda, cumin & cayenne into a med mixing bowl, then add the sugar, salt & several grinds of fresh pepper. Set aside
In a separate mixing bowl, whisk the cornmeal, sour cream, eggs and olive oil.
Now add the dry ingredients and fold in the onions, cilantro, jalapeño & corn until just combined.
Grease your baking pan and bake at 375 for 30-40 mins
Let cool before enjoying
*the beauty of this salad is you can always increase or decrease the quantities, depending on how many are coming for lunch. It’s really all about the gorgeous colors and presentation on a large platter
1 large broccoli floret, cut and separated into smaller, bite sized florets
2 med golden beets, boiled, peeled and diced
1/4 head of cauliflower, cut and separated into smaller, bite sized florets
6 fingerling potatoes
4 carrots, halved and quartered into strips
a generous handful of green beans, tops removed
3 Hard boiled eggs, sliced in half lengthwise
1/4 tsp dried thyme
1 Salmon fillet cooked
half a lemon
flake salt & fresh ground pepper
Fill your stockpot full of water and a dash of salt and let it come to a boil (this is for your beets
Prep the Salmon fillet by placing on a large piece of tin foil. Season with the juice of half a lemon, a drizzle of olive oil, a dash of fresh ground pepper and your favorite salted herb blend. Wrap the fillet well, sealing the edges and place in a preheated oven at 350. Cook for 15 mins, then check on it to see if it’s cooked to your liking by peeking into the center of the fillet with a butter knife. Take it out before you think you need to as it will continue to cook in its foil wrapping and you don’t want it to dry out by overcooking.
While salmon cooks, get your beets cooking in that big pot of salted boiling water you have going already. Beets take the longest to cook and you’ll know they’re done when you can ease a fork into them. (cooking time really varies depending on the size beets you choose. Med to large size beets can take up to 30 mins or more to soften.) When they’re ready, take out of the pot and place in a chilled bowl. Wait for them to cool before you peel and chop.
In another stock pot, start boiling water for your other veggies, and toss in a dash of salt to the water.
Once boiling, it’s time to par boil separately for 2 mins each: the carrot, cauliflower, green beans and broccoli last, removing each veg batch after 2 mins, with a slotted spoon and placing aside to cool. Use the same water to boil the potatoes until they’re firm yet a fork can easily glide into one. About 15 min
When the potatoes are cooled, cut them in half lengthwise.
When salmon cools, break it up into chunks & remove any bones.
The hard boiled eggs you can do the day before so they’re nice and cool and easy to cut in half. (see below for how to cook an egg)
Now the fun part! Assembling your masterpiece on a large platter! Sprinkle thyme, flake salt (Maldon brand is easy to find) and fresh ground pepper on top and Ta-Da! Gorgeous!
*with Brazil nut pesto
6 Tbls clarified butter
4 cloves garlic, chopped
2 yellow onions chopped
3 tsp Aleppo pepper flakes
4 Yukon Gold potatoes, peeled and chopped
2 small heads of cauliflower, roughly chopped, with stems
8 cups water
2 cups Yondu Vegetable Umami (or any vegetable stock)
3/4 cup heavy cream
Juice of 1 lemon
salt and pepper
Melt butter in large soup stock pot, add the onion, peppers and garlic and let it sauteé on medium heat for about 3-5 mins while stirring, so as to fully coat the ingredients with butter.
Turn the heat up to high, then add the potatoes and cauliflower and stir. Add more butter or a splash of olive oil if you’re feeling it. Generously salt and pepper the mix and continue to stir and lower heat back to medium.
Now add the stock and water, turn up the heat, bring to the boil, then let simmer for about 15 mins until the veggies are soft.
Remove from the heat and pureé everything in the pot using a hand-held emulsifier, or add the mixture to a blender in batches until the soup has reached a smooth consistency. (If using a blender, be careful-the soup is still hot! I recommend making the pesto now, so the soup cools down a bit before using the blender)
Finally, stir in the cream and lemon juice to the pureéd mixture and let simmer on low heat until soup is heated through.
Serve with a dollop of the pesto and I also add homemade croutons to top off this delish soup.
Brazil Nut Pesto topper:
3/4 C whole (shelled) brazil nuts
2 heaping handfuls fresh spinach, stems and all
4 cloves garlic
1/2 C olive oil
1/2 C grated parmesan cheese
a couple pinches of sea salt
Toss all the ingredients into a food processor and pureé until smooth. Add more/less salt to taste.
*this recipe inspired by: Heidi Swanson
Spring
What you’ll need:
One medium size bunch of green curly kale (not lacinato)
4 scallions, chopped, using all the green
A generous handful of fresh green string beans, cut into bite sized pieces- tops and tails removed
1 small ripe grapefruit
2 pears (not overly soft)
Juice of 1 & 1/2 meyer lemons
1 cup quinoa
good quality olive oil (about 2 tbs)
First de-stem and wash/dry the kale then chop it up into small pieces (salad size-not giant chunks that are hard to fit in the mouth-Ha!) & place in large salad bowl (with plenty of room to mix/toss with tongs)
Add the chopped scallions & green beans & add to the bowl
Now, squeeze the lemon juice over the bowl & drizzle high quality olive oil all over the veg. Toss with tongs to coat the leaves well. Add a dash of salt and pepper and toss again. Let it sit while you cook the quinoa: 1 cup quinoa to 2 cups water with a dash of salt
This gives time for the kale to soften and absorb the flavors of the lemon and oil.
Pears: Cut into large-ish pieces and remove skin (if thick)
Grapefruit: Peel and slice into bite sized pieces, remove seeds
You can let the sweet & tanginess of the fruits and olive oil be enough, OR
Make a quick vinaigrette!
Once the quinoa is warm but not hot, scoop about 3 quarters of it into your salad bowl ( a cup of quinoa is a little too much for this salad, so eat what’s leftover as porridge the next day (adding cinnamon, nutmeg and a drizzle of agave or maple syrup-heat and eat-yum!)
Then toss the quinoa into the beg mix and finally add the fruit, giving it a gentle toss. Add more salt and pepper if you like and add a vinaigrette, or simply enjoy as is.
Vinaigrette: Take a medium sized mason jar with a good lid and add about 1/4 cup olive oil, about 3-5 Tbs rice vinegar (or any light vinegar) , about 3-5 Tbs apple cider vinegar, a generous Tbs dijon or whole grain mustard, 1 garlic clove, crushed, the juice of 1 lemon. Shake it all up in the jar and you’re good to go!
Serves 7
1 large head Cauliflower
2 cans garbanzo beans, drained and shaken dry-ish in a collander
2 tsp za’atar
2 tsp onion salt
2 tsp garlic powder
1 tsp dried aleppo chili *optional
2 cloves pressed garlic
Couple handfuls fresh spinach
1 cup very finely chopped green curly kale
plenty of olive oil
sea salt or kosher salt
fresh ground pepper
*Optional add-ons: 2 chopped scallions, feta cheese crumbled on top, fresh chopped herbs like dill, parsley and/or cilantro, squeeze of half a lemon
Instructions:
Cut cauliflower head into medium bite sized pieces and put in a mixing bowl. Drizzle olive oil over to coat, while tossing, then add zaatar, salt & pepper, keep tossing till coated. You want just enough oil to coat the veg, but not so much it pools up in the mixing bowl.
Place cut, coated veg on a parchment paper lined roasting pan- cook at 475 and for no more than 15 mins. You want to be sure to prevent the veg from overcooking.
While roasting the cauliflower, you’ve drained and rinsed the chickpeas (garbanzos), and shaken the excess water off them. Heat a pan with a healthy drizzle of olive oil-you want to generously coat your pan. Then, toss in the beans and add the garlic and all the spices (minus the zaatar, unless you want more). Toss the beans about in the pan, to coat with all the goodness.
Cook over high heat for about 10 mins, moving the beans around occasionally so they don’t burn. You want them to dry and crisp up a bit (hence, the high heat), but this means you gotta watch them…
Meantime… coarsely chop the spinach & finely chop the kale, then add to your salad bowl
When the cauliflower and beans are cooked, add them to your salad bowl and the heat of the mix will warm your greens and you’re ready to serve! Make sure sprinkle salt and pepper on top and add any of the optional ingredients above.
You’re ready to enjoy in just 30 mins! 💥Chicka-BOOM!
8 leeks, sliced (tops and tails removed and keep most of the green stalk)
7-10 Yukon Gold or any yellow, creamy potato
5-6 cups stock (i use Better Than Bullion brand, No Chicken Base)
4 tbls unsalted butter
3 tbls fresh chopped dill
Salt & Pepper to taste
I use a large Dutch Oven to cook this soup and any wide soup stock pot works just fine too.
If you’re using chicken stock, add to the soup when the recipe calls for it. If you’re using the Better Than Bullion, you’ll add 5-6 cups water to the soup pot and follow the instructions for how much bullion to use. based on the 5-6 cups water you’re using.
Peel the potatoes and quarter them. Set aside
Clean the leeks really well before slicing. I cut top and tail then slice in half lengthwise and run under cold water to remove the hidden dirt within the layers.
Melt the butter in a large pan
Slice the leeks as you would scallions, add to the melted butter in the pot and sauteé on med-low heat until soft. Once soft, add the chopped potatoes and mix well. The add the stock and bring to the boil. Once boiled, simmer on low heat for about 30 mins or until potatoes are super soft, the leeks will be too. Add 2 tbls of the dill and stir in just before turning off the heat.
Once soup has been removed from the heat, use an emulsifier right there in the pot, to blend the soup to a lovely creamy texture. Stir in the remainder of the chopped dill, add plenty of salt and ground pepper and serve!
(inspired by Cooking from the Farmer’s Market)
1 rectangle of frozen puff pastry (there are usually 2 in a box)
1 1/2 cups shelled English peas
1 cup fresh whole milk ricotta (drained if needed)
3 tbls chopped mint plus a handful of small leaves for garnish
1 tsp lemon zest
1/4 cup flat leaf parsley chopped
2 scallions (green onions)
fresh squeezed lemon juice from half a lemon
Dash of salt & pepper
Preheat oven to 400
Place puff pastry on a lined baking sheet and bake until puffed, then remove from oven and top with another baking sheet and bake until golden and crisp-about 10 mins-them remove backing sheet and let cool
Bring a pot of salted water to a boil, add the peas and cook for just 2-3 mins. Drain and rinse under cold water, keep 1/3 cup aside and place the rest in a food processor. Blend the peas with the ricotta, a tsp or more of the chopped mint, dash of salt, and a quick squeeze of lemon juice from the other half you haven’t used, until the pureé is smooth-ish–you want to keep some texture to it. Stir in the lemon zest and add sat and pepper to taste.
In a separate bowl, combine the chopped parsley, 2 tbls mint , onions and the reserved peas. Season with the lemon juice.
Spread the ricotta mixture over the cooled puff pastry and top with the parsley mixture. Garnish with whole mint leaves
Cut into squares and enjoy! Serves 6-8
**EXTRA! Here’s an idea for what you can do with the other sheet of puff pastry: Bake as instructions suggest then add sliced strawberries and sift powdered sugar all over the top. A delicious, light Spring/Summer dessert!
(inspired by the fabulous, Tusk restaurant in Portland)
serves: 6-8
I use a Wok for cooking this dish
1 cup quinoa
1/2 cup canola oil
1/4 tsp ginger, finely diced
1 clove garlic, diced
1 spring onion, the whole thing, including the green stem, chopped
3 tbls olive oil
1 tbls Allepo chili pepper
1 bunch asparagus tips
a bushel of green beans, (about a pound) tops removed
8 brusselsprouts, thinly sliced
1 bunch broccoli rabe (also called rapini), stems chopped, larger florets halved
1 bunch radishes, sliced
Topping: Spinach-Pesto, Crumbled goat cheese, sea salt flakes (Maldon brand is excellent)
First, let’s crisp the quinoa: Heat the canola oil in a wok on high heat. Add the quinoa and be sure the oil fully covers the grain (so you may need more than the 1/4 cup)
Watch carefully so as not to burn and after 4-5 mins, use a slotted spoon to remove the quinoa & place in a paper towel-lined bowl. Set aside
Save the oil for future use in another recipe, then use a paper towel to wipe out the wok and remove any residual quinoa.
Now, let’s cook the veg: Place 1 tbls oil in a hot wok with the garlic & ginger, simmer for a few mins, then add the onion and cook for just a few minutes. Then add all the vegetables with another tablespoon or two of olive oil and toss with tongs until the veggies are well mixed and coated with oil. Continue cooking on high heat, add the chili pepper and continue tossing the veg so they don’t burn. Remove from heat after about 7-10 mins cooking time, or according to your preference. You want a crispness to the veg, being careful not to overcook. Once cooked, mix in the crispy quinoa and place the veggies on a platter to serve then top with a few generous dollops of pesto, the goat cheese and a few pinches of sea salt flakes. (I like Maldon Sea Salt Flakes)
This dish can be served warm or at room temp. I’ve eaten it cold the next day and that’s good too. Spruce it up the next day with more goat cheese and/or pesto and any leftover crispy quinoa.
(inspired by Soframiz by Ana Sortun)
Serves 4-6
4 large golden beets
1 cup dried chick peas soaked overnight in a large bowl, with peas completely submerged in plenty of water. (or cheat: use one sm. can chick peas)
1 tsp kosher salt
2 cloves garlic finely chopped
1/2 cup fresh squeezed lemon
1 large leek sliced only up to the more fibrotic green stalk (discard the tougher green stalks or place in freezer for making veg stock later)
5 tbls extra virgin olive oil
1 tbls water
2 store bought whole wheat pita bread, cut into small squares
2 tbls pine nuts
2 large ripe avocados
1/4 cup tahini (sesame paste)
2 tbls whole mili Greek yogurt
1 tsp ground cumin
1-2 tbls fresh dill leaves
A couple pats of butter
Sea salt & fresh ground pepper to taste
Cut off the tops of beets and cover with cold water in a pot and bring to boil on high heat. Cook about 15 mins or until you can pierce shallowly with a fork. You don’t want to be able to put the fork all the way in. We’re just lightly softening them up here on the boil, so they roast faster in the oven. Take the beets out and allow to cool.
Meanwhile, cook the soaked chickpeas in a large pot or cast iron skillet, with water (peas totally submerged in the water) until tender. Add a generous dash of sea salt to the pot and scoop off foam that rises to the top as it cooks. Allow about 30-40 mins cooking time. Once cooked, drain off most of the excess water, keep about 1/4 cup of it and place in a separate bowl with its liquid. Add half the garlic and 1/4 lemon juice and stir. Set aside
Preheat oven to 400
When beets are cool enough to handle, remove the skin with a knife and chop beets into small-ish, bite sized cubes (to your liking) Place the chopped beets in a bowl, add a tablespoon or more of the olive oil and toss. Once coated, place the beets on a large enough lined baking sheet, spread out evenly. Bake 10-15 mins (or until soft but still firm) Once beets are cooked, set aside as as and sprinkle salt and the dill over the beets as they cool.
*keep the oven on
Now for the pita: Take a couple rounds and cut into bite-sized squares. Place in a bowl with 3-4 tbls olive oil and mix together using your hands so all bread is coated. Transfer to a baking sheet for a quick pop in the oven for about 7 mins.
Time to sauteé the leeks with a tablespoon of olive oil over medium to low heat util soft and tender, not caramelized or burnt then set aside.
Use a smaller pan to melt the butter and toast the pine nuts (about 5 mins)-carefully watch so they don’t burn.
So, now you’ve got your chickpeas, beets, pita, leeks & pine nuts all cooked and ready for assembly.
Let’s make the avocado tahini spread.
Scoop your avocados into a food processor with the tahini yogurt, cumin and remaining garlic, lemon juice and pureé until smooth. Taste it-yum!
Time to put it all together! I used a big lasagna dish, but you can use whatever platter, or serving dish you like, so long as it’s a little deep and has sides.
Scatter the pita bites on the bottom of the dish. Ladle the chickpeas with their broth over the pita bread. Sprinkle the leeks on top, then add the beets and top with the pine nuts and generous dollops of the avocado spread.
Enjoy!
Sweetness
(inspired by Zaitoun by Yasmin Khan)
2 1/2 cups shredded coconut
3/4 cup cane sugar
4 egg whites
1/4 tsp sea salt
1 tsp vanilla extract
1/2 package dark chocolate chocolate chips (melted)
Preheat oven to 350 & line a large baking sheet with parchment paper
Heat all ingredients (except for the chocolate) in a medium saucepan on low heat, stirring continuously until all the sugar has dissolved and the batter starts to stick together in a thick paste. Take off the heat and let mixture cool for 5 mins
Scoop 12 evenly sized spoonfuls onto baking sheet and bake for 15 mins or until tops are slightly golden. Let cool.
Melt the chocolate over stovetop, then dip the bottom of each Yum Ball into the chocolate and place back on lined baking sheet. (chocolate side down) When all are dipped, place the tray in the fridge to let the chocolate solidify.
Keep up to 3-4 days in fridge if there are any left!
These are a big hit, super easy, gluten-free & vegan!
Preheat oven to 350
INGREDIENTS:
3 large ripe bananas, mashed
1 tsp vanila extract
1/4 Cup coconut oil (soft)
2 Cups rolled oats (GF)
2/3 Cup almond meal
1/3 Cup unsweetened coconut, fine shred
1 tsp cinnamon
1/2 tsp fine grain sea salt
1 tsp baking powder
6-7 oz dark chocolate chips (preferably the minis)
MAKE:
In a large mixing bowl, mash the bananas then mix in the vanilla & coconut oil and set aside
In another bowl add the oats, almond meal, coconut, cinnamon, salt, baking powder
Now add the dry ingredients to the wet ones & stir
Fold in the chocolate chips
Now roll the dough into about tablespoon size balls and place on parchment lined baking sheet
Bake for 12-14 minutes.
*once cooled, you can freeze the extras to enjoy another day
2 C almond meal (not flour)
1/4 C coconut oil (softened
3 1/2 Tbls honey
14 sea salt or vanilla salt
1/2 tsp baking soda
2 tso vanilla extract
1/2 C dark chocolate chunks
Whisk together the almond meal, salt and baking soda then add the coconut oil, honey and vanilla. Mix well (i use my hands to mix, especially if the coconut oil is a little too solid)
Fold in the chips then use a tablespoon to form oval shaped cookies to place on parchment-lined baking sheep
Bake at 350 for 8-10 mins and allow to cool to room temp for 10 mins once out of the oven
2 1/2 cups shredded coconut
3/4 cup cane sugar
4 egg whites
1/4 tsp sea salt
1 tsp vanilla extract
1/2 package dark chocolate chocolate chips (melted)
Preheat oven to 350 & line a large baking sheet with parchment paper
Heat all ingredients (except for the chocolate) in a medium saucepan on low heat, stirring continuously until all the sugar has dissolved and the batter starts to stick together in a thick paste. Take off the heat and let mixture cool for 5 mins
Scoop 12 evenly sized spoonfuls onto baking sheet and bake for 15 mins or until tops are slightly golden. Let cool.
Melt the chocolate over stovetop, then dip the bottom of each Yum Ball into the chocolate and place back on lined baking sheet. (chocolate side down) When all are dipped, place the tray in the fridge to let the chocolate solidify.
Keep up to 3-4 days in fridge if there are any left!