CLEANSTART
CLEANSTART
INSPIRINGYOUTOEATCLEANANDLIVEWELLWITH100NEWCLEANFOOD
RECIPES
TERRYWALTERSPhotographybyGentl&Hyers
The information in this book is provided as a resource for inspiration andnutritionaleducation.Itisnotprescriptive,butmaybeusedtocomplementthecareofaqualifiedhealthprofessional.AuthorandPublisherexpresslydisclaimresponsibility for any adverse effects from the use or application of theinformationcontainedinthisbook.NeitherthePublishernortheAuthorshallbeliableforanylossessufferedbyanyreaderofthisbook.
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DedicatedwithlovetoMomandDad,
formakingitpossiblefromthestart.
SHARINGTHEJOURNEY
To all who have attendedmy programs and classes over the years,have connected through my blog or Facebook, have purchasedCLEANFOOD, or are discoveringme andmy passion just now asyouturnthesepages...thankyouforbeingpartofmyjourney.Special thanks toAndreaGentl andMartyHyers for their talent andvision,
and for showingclean food in all its natural beauty.Andrea,Marty,Meredith,Heidi,Helen,Alpha,Molly,Emma,Rob andKacy– itwas anhonor toworkwithyouandIthankyoufromthebottomofmyheart.
Iamblessedtohavedearfriends–allofwhomcannotbethankedenoughforenrichingmy life with their love and support. Special thanks to Pam Powell,Maria and Peter Uzzi, Sue Davies, Beth Zapatka, Susan Case, NancyFrodermannandtherunningbuddieswithwhomI’vesharedsomanymiles.
Tomy amazing and caring family: Gary Jacobs, David and Fernanda Jacobs,BarbaraGaddandmyniecesandnephews.And tomymotherand fatherwhofuel me with their incredible energy, purpose, support and love. Living thisdreamismadeallthemorespecialbysharingitwithyou.
To Mike Kandefer and Urban Oaks Organic Farm, for growing incredibleorganicproduce,andforcreatingasustainable,deliciousandcleanfuture.
ToTonyGardner,mydearfriend,agent,andpublishingtourguideformakingit“allpartoftheservice!”
To Mightybytes, the greatest web team ever, and to Carol Leggett PublicRelationsforbeingsoresponsive,supportiveandforwardthinking.
To Marcus, Carlo, Jason, Leigh Ann, Jeff, Meaghan and the entire SterlingPublishingteamfortakingcleantoheart,andgivingmeaplatformfromwhichtoshareitwithsomanyothers.
To Tracey Ryder and Edible Communities for so warmly welcomingme into
yourpublishingfamily.
ToKurtMacKenzie,AndrewBrownand the entireMacKenzieBrownDesignteam.Thankyouforbeingthegreatestdesignersandfriends.Icouldn’timaginesharingthisridewithanyoneelse.
ToAndrewBrown.There’snowayIcouldpossiblythankyouenoughforyourpartnership,yourfriendship,yoursupportandyourlove.
ToStöckli,mymostloyalfriendandrunningpartner,becauseSarahandSydneyinsistedthatyouhaveaplaceinthisbook.Goodboy!
ToChip,SarahandSydney,whohavenotonlysharedthisincredibleadventure,butwho havemade it possible andworthwhile. Thank you for supportingmeandmydreams.Younourishmyheartandsoul,andIamsoblessedtohaveyou.
CONTENTS
INTRODUCTIONCleanStart
GETTINGSTARTEDStartHere
ASuccessfulCleanStartBenefitsofaCleanStartCleanStartKitchenCleanStartPantry
THEBASICSFindingCleanFood
IngredientsBasicGrainsBasicLegumesBasicGreens
BasicVegetableStock
MAKINGITWORKFORYOUUsefulTipsandSubstitutions
AboutGluten
RECIPES
SpringSummerFall
Winter
Index
CLEANSTART is about enjoying healthy, delicious, cleanfood everyday. It’s about having a relationshipwith food that’s notbased on living up to somebody else’s ideal, or following a strictregimen.It’ssimplyaboutmakinghealthychoices,oneatatime,anddoing the best that you can do, empowered with knowledge andmotivated by intention. It’s about maximizing nutritional value andtaste, and minimizing waste and imbalance. It’s about truenourishment.Thekindthatmakesyoufeelgoodaboutyourself.Thekind youwant to sharewith others.CLEANSTART is aboutYOUlivingadelicious,vibrantandsustainablelife.There’snobetterplaceto start thanexactlywhereyouare.This isyourguide.This isyourcleanstart.Clean food iswhole,minimallyprocessedandclose to thesource
for maximum nutrition. This is the food we all need more of, nomatterwhatelseisonyourplate.Thisisthefoodthatallowsyoutolive a healthy life, and to accomplish what you want without thelimitations that result from compromised nutrition and health.Whetheryou’restartingagainorstartinganew,eatingclean isaboutbeingnourishedbyyourfoodandbyyourjourney.
EATCLEAN.LIVEWELL.
STARTHEREItdoesn’tmatterwhereyouarestarting.Eatingcleanisaboutwhatwecandonowtomakehealthychoicesthataresimple,nutritiousanddelicious.Thisistheperfecttimeandplaceforyourcleanstart.Youdon’thavetodepriveyourselfofyourfavoritefoods,orfeelbound
by rigidor unreasonable guidelines.A clean start has to fit your uniqueconstitution and lifestyle, not set you up to fail. All you have to do isenjoygood,cleanfood,onerecipeatatime,andalltheotherpiecesandhealthbenefitsthatgoalongwithitwillfollow.Whodoesn’twantthat?!Whateveryourmotivation,here’s toyouandyourcleanstart,andhere’stosharingandenjoyingthejourney.
EATTHECOLORSOFTHERAINBOW.Themorecolorfulyourdiet,themorenutrient-rich.Goeasyonemptywhitefillerfoodsandheavyonhealinggreens.
EATDARKLEAFYGREENSEVERYDAY.Forme,greenisthemostimportantcolorandtheonemostlackinginourdiets.Greensarecleansing,healing,uplifting,andrichincalciumandminerals.Tryusingavarietyofgreenstoampupthenutritionalvalueofyoursalads,soups,sauces,stir-friesandevensmoothies.Justgetthemin!
EATALLFIVETASTES.Sweet, sour, salty, bitter and pungent are all found naturally andnutritionally in clean food, as opposed to manufactured “naturalflavors” and the imbalance of sweet and salty tastes found inprocessedfoods.
EATFOODSTHATAREGROWN,NOTMANUFACTURED.Cleanfoodcomesfromagreenplant,notaprocessingplant–afarm,notafactory.
SKIPTHEPACKAGE.Apackageisthefirstsignthatyou’vemovedawayfromthesource.Lookforfoodsthatdon’trequirealabeltorevealwhat’sinside;butifitcomesinapackage,applythe“grownnotmanufactured”tipwhenreadinglabels.
BUYCLEANFOODANDLEAVETHERESTBEHIND.Make the difficult choice just once at the store so you’re not facedwithmakingiteverytimeyouopenyourcupboard.
BUYANDTRYONENEWCLEANFOODEACHTIMEYOUSHOP.If you don’t knowwhere to begin, startwith something green!Onenewcleanfoodaweekandbytheendofayearyou’llbefeelingthebenefitsofeatingcleanandlivingwell.
KNOWTHESOURCEOFYOURFOOD.Makefriendswithyourgrocer,yourfarmerandyourlocalproducers.Understanding where and how food was grown or produced isessentialtomakinghealthychoices.
BUYLOCALANDORGANICWHENYOUCAN.Cleanfoodisfreshandnutrient-rich.Whatyouseeiswhatyouget–without a host of unwanted contaminants and byproducts that oftenaccompanyconventionalgrowing,processingandshipping.
BENOURISHEDBYYOURFOODANDMAKEPEACEWITHYOURCHOICES.Make conscious choices, enjoy every bite and let your food andmealtimenourishyourentirebeing.
ASUCCESSFULCLEANSTART
…ISDIFFERENTFOREVERYONE.Foroneperson,eatingcleanmaymeaneliminatingpreservativesandartificial ingredients.For thenext, itmaymeangivingupprocessedfoodsaltogether.And foryetanother, itmaymeangoingdirectly tothefarm.Whatmattersmostisnotwhereyouareinthiscontinuum,but that you identify opportunities tomove closer to the source andareempoweredtoactonthem.
…ISRICHWITHTHEFOODSWEALLNEEDMOREOF.The recipes in this book are free ofmeat, dairy, gluten and refinedsugar,andrichinwholegrains,freshproduce,non-animalsourcesofprotein, and healthy and essential fats.Nomatterwhat your dietarypreference, everyone at your table will enjoy the tastes, the varietyandthenourishmentfromyourcleanfoodcreations.
…NOURISHESANDSATISFIES.Cleanfoodnourishesyoursensesandsatisfiesyournutritionalneeds.Itlooks,smells,tastesandisdelicious.Itdeepensyourconnections–totheenvironment,tothesourceofyourfood,toyourcommunityandto your self, allowing you to serve your unique needs and supportgoodhealthinabalancedandsustainableway.
…INSPIRESUSTOEATCLEANANDLIVEWELL.Somanyfactorsgointodecisionsaboutwhattoeat–fromtasteandease, tohealthandbeliefs.Success isnotobtainedby jumpingfromoneextremetoanother,butratherbymakingconsciouschoicesbased
onall these factors.Share the journey,nourishyourselfwithall thatlifehas tooffer,andyourcleanstartwill feedyoursouland inspireothers.
BENEFITSOFACLEANSTART
THE BEST BENEFIT OF A CLEAN FOOD DIET IS THATYOU’RE GOING TO LOVE YOUR FOOD AND YOURMEALTIME.HEREISJUSTASMALLSAMPLEOFWHATELSEYOUSTANDTOGAIN.
ONEHEALTHYCHOICEATATIMEISALLITTAKESTOSUPPORTGOODHEALTHFORYOURSELFANDTHE
ENVIRONMENT.
CLEANSTARTKITCHEN
Justaseverybodyisunique,soiseverykitchenandcook.Tomakeyourcleanstartasenjoyable,easyandsuccessfulaspossible,herearesomerecommendedingredientsandtools.Thegoalofacleanstartisnot to jumpfromoneextreme toanother,but rather tomakea slowandsuccessfulchangeovertime.JustonenewcleanfoodorCLEANSTARTrecipeperweek,andattheendofayearyourcleanstartwillhavetransitionedtolong-lastinghabitsthatfuelahealthylife.
TOOLS
QUALITY SHARP KNIVES AND GRATERS One quality 8-inch chef ’sknifeandastandardboxgratercanaccomplishmanyofthetasksinmyrecipes.
CASTIRONSKILLETSarenaturallynon-stick,heat andcookevenly, areabreeze to cleanand turnoutgreat results every time– especiallywhenyou’relooking to caramelize. If you don’t have or care for cast iron, stainless orenameledskilletswillalsowork.
DUTCHOVENSaresomultipurposethatIfindIneedlittleelse.Anenameledfinishisnon-stickandeasytoclean,anda4½quartDutchovenaccommodatesmostofmysoupsandsautés.Similarsizedpotswithlidscanbesubstituted.
GLASS CONTAINERS ANDMASON JARSmake great clean storage forwholegrains, legumes,nuts,seeds,spicesandmore. It’snotnecessary tokeepevery itemonhand, but a rotating selection fromeach categorywill give yougreatvarietyandoptions.Quantities inexcessofwhatyoumightuse ina fewweeksshouldbestoredinthefreezerformaximumshelflife.
HANDHELD BLENDERS (also called immersion blenders) have nearlyreplaced the foodprocessor inmykitchen.They’re relatively inexpensive,canbeusedforavarietyoftasksandareeasytouse,cleanandstore.Youcanalso
useafoodprocessor,blenderorawhiskwithsomemusclebehindit!
RICECOOKERSaremysavinggraceandensurethatIwon’tberemindedofmy cooking grain when I smell it burning. Avoid rice cookers with exposedaluminuminteriors.Stainless-steel ricecookersaremypreference. Ifyouhavedifficulty finding them in stores, look online. Pressure cookers or appropriatesizedpotscaneasilybesubstituted.
THEBASICS
When it comes to eating clean and living well, the most powerfultoolswe have are intention and the ability tomake the choices thatserveourbestinterests.Together,thesetoolscanhelpusnavigateourwaythroughgrocerystores,restaurants,andavarietyoftemptations.ButwhenI’mcookinginmykitchen,mygoalismuchmorebasic–tobringtogethertastes,textures,colorsandnutrientstocreatemealsthatallwillenjoy.Ithinkofmycast-ironskilletasmypalette,cleanfoodasmypaint,andmyfinisheddishesastheresultingcreationthatbringstogetherandnourishesmyfamilyandfriends.Whetheryoufollowmyrecipes toaTorvary themwithyourowncreative
spirit, these basic recipes and tips will help you get started eating minimallyprocessed,nutrient-rich, clean food that supportsgoodhealth andbalance in adeliciousway.Andifyou’reinterestedinadditionalinformationaboutthehealthbenefits of a variety of foods and cooking techniques, plusmore recipes thatsatisfy,thenyou’llalsoenjoymyfirstcookbook,CLEANFOOD.
FINDINGCLEANFOODMaximum nutrition, freshness and taste come from locally grown, in-seasonvegetables and fruits. Your fresh produce will vary from week to week andseasontoseason.Itcouldcomefromyourgrocer,yourfarmer,afarmersmarket,ashareinaCSA(CommunitySupportedAgriculture)oryourveryowngarden.Infact,sometimesIthinkthatthepursuitofcleanfoodiseverybitasenjoyableaseatingit!Thisistheperfectopportunitytodiscoveryouruniquelocalfoods,toconnect
with your community and the land and to support your local farmers andeconomy.Ifyou’renotsurewhere tofindresourcesforcleanfoodnearyou,aquicktriptoyourlocallibrary,departmentofagricultureortheInternetisagreat
place to start.While therearemanywebsitesand resourcesavailable,herearejustafewofmyfavoritestohelpyougetstarted.
SLOWFOODwww.slowfood.comLOCALHARVESTwww.localharvest.orgENVIRONMENTALWORKINGGROUPwww.ewg.orgAMERICANFARMLANDTRUSTwww.farmland.orgWith local resources identified and a well-stocked pantry, you are well on
yourwaytoenjoyingacornucopiaoffresh,seasonalproducewithease.LettheCLEANSTARTadventurebegin!
INGREDIENTSALMONDMEAL/FLOURisagreatadditiontobakedgoods,asitpacksthemwithproteinandnutrientsandproducesamoistresult.Almondmealisavailableatmosthealthfoodstoresorcanbepreparedathomeusingafoodprocessororcoffee grinder. Process or grind blanched or raw almonds until they resembleflour. Pour through a sifter ormesh strainer and tap into a separate container.Placeanylargepieces thatdidnotgothroughbackin theprocessororgrinderandprocessagain.Repeatuntilyouhaveaneven,flourlikeconsistency.
ARROWROOTisanaturalstarchandthickeningagent thatcomesinpowderform.It’savailableinmostnaturalfoodstores.Substitutesincludetapiocaflour,kudzuorcornstarch.
GINGERROOTAporcelaingraterallowsyou tocaptureanduse thenaturaljuicesaswellasthegratedroot.Amicroplaneorstainlesssteelgrateralsoworksjustfine.Muchoftheskinfromtherootwillpeelbackonitsownasyougrate,soit’snotnecessarytopeelitfirstunlessyouprefernoskinatall.
GOMASIOisacondimentmadefromgrindingtogethersesameseedsandsalt.Youcanmakeityourselforpurchaseitpreparedatmostnaturalfoodsstores.
KOMBUisaseavegetablethatimpartssignificanthealthbenefitswhenused.Asmallpiece(about thesizeofyour thumb)addedtowholegrainsand legumeswill reconstitute in the cooking water and infuse grains and legumes withminerals. Kombu also neutralizes the acid-forming property of grains, andtenderizesandreducesthegaseousnessoflegumes.
LEEKS look like extra-large scallions but have a slightly sweeter taste. Toprepare,trimanddiscardrootend,rinseleekswellandusethewhiteandlightgreenpartsonly.Thedarkgreenpartsarebitter.
MISO is made from fermented soy and is a living food that helps replenishhealthy intestinal flora. It’s important not to allowmiso to boil, as its healthbenefits are destroyed by high temperatures.When preparing leftovers, reheatsoup separately, remove from heat, dissolvemiso inwarmwater and stir intoindividual servings. Mellow white varieties of miso (such as brown rice andchickpea) have been fermented for one year and are milder than three-yearfermentedvarieties.
RICEMILKismymilksubstituteofchoice.Ilikethatithaslessaddedsugarand oil than othermilk alternatives, andmy children like it the best.You cansubstitutehempmilk,almondmilk,coconutmilk,goatmilkorcowmilktosuityourpreference.
TOFU, made from soybeans, is a rich source of protein that comes in twovarieties.Silkentofu,alsoknownasJapanese-styletofu,whipssmoothandcanbeusedtomakedressings,puddingsandcreams.Regulartofu,orChinese-styletofuorbeancurd,holds itsshape,canberoasted,grilledoradded toastir-fry(this is the variety I like to crumble intomy lasagna).Both varieties come insoft, medium, firm and extra-firm. Regular tofu is found in the refrigeratedsection,whereassilkentofuisoftensoldinshelf-stablepackaging.
VEGETABLE STOCK is an easy way to amp up the flavor and nutritionalvalueofyourrecipes–fromsoupsandstewstograinsandlegumes.Stockcanbemadeinadvanceandstoredinthefreezer.Youcanalsousetheinfusedwaterfrom steaming vegetables or from soaking sea vegetables, dried tomatoes ordriedmushrooms.Therearemanyvegetablestocksavailablethateliminatetheneed to make your own. Look for brands that list only vegetables in theingredient list,andthathaveminimalsalt(ifany),andnopreservatives.Whenall else fails, substitute regular tapwater and increaseyour seasoning to taste.SeeBasicVegetableStockrecipe.
BASICGRAINS
Mostgrainscanbecookedusingonecupofgrainsand twocupsofwateror stock. Ifyoupreferyourgrainssofter,addmore liquidandcookthemslightlylonger.Forfirmergrains,addlessliquid.Allgrainsexceptmilletbenefitfrompresoakingandrinsingbefore
cooking.Youcansoakgrainsforaslittleasonehourandasmuchastwenty. After that, they will start to sprout and will not requirecooking.Presoakinggrainswashesawaymuchofthephyticacidthathampersmineralabsorption,allowsthemtocookfasterandwithlessliquid,andmakesthemeasiertoassimilateanddigest.If youhave the time topresoak,great. If not, don’t sweat it! Just
add some sea salt or a piece of kombu seaweed to the grains andcontinue on with the cooking. This step helps neutralize the acid-formingpropertyofthegrainsandinfusesthemwithminerals.
1cupbrownrice,millet,amaranthorteff
2cupswaterorstock
Thumb-sizepiecekombuorpinchofseasalt
1cupquinoa
1½cupswaterorstockThumb-sizepiecekombuorpinchofseasalt
1cupwildriceorwholeoats2½cupswaterorstockThumb-sizepiecekombuorpinchofseasalt
Placegrains inpotwithenoughwater tocoverandsoakat least1hour.Whenreadytocook,pourgrainsintomeshbasketandrinse.Returngrainstopot,addfreshwateror stock,kombuor salt, andbring toboil.Reduceheat to simmer,coverandcookuntil all liquid is absorbed.Remove fromheat,discardkombuandserve.
TIPS:Coolgrainsslightlybefore fluffingso that theyhold theirshapeanddonotbecomemushy.A rice cooker can be used for all grains. Presoak grains, if possible, drain,
rinseandaddtobowlwithwaterorstock,andkombuorsalt.Cover,turnonricecookerandletitdoitsstuff!
BASICLEGUMES
Legumes are a great source of protein that are low in fat, high insoluble fiberand iron,andboast significanthealthbenefits. I like tomake my legumes in large quantities so that I always have somepreparedinmyfreezer.WhenIdefrostthem,Icookthemminimallyso that theydon’t split. Ialsokeepcanned legumes inmypantryasthey are widely available and perfect for last minute meals. Toeliminate the canned taste, pour boiling water over legumes beforeaddingthemtoyourrecipe.I’veoutlinedtwotechniquesthatwillhelpyou prepare dried legumes easily and without their gaseous sideeffects.
1cupdriedlegumes(pinto,kidney,aduki,black,red,chickpea,cannellini…)
6cupswaterorstock
Thumb-sizepiecekombu
Pinchofseasalt
OVERNIGHTSOAK:Place beans in pot, coverwith 3 inches ofwater andsoakovernight.Whenreadytocook,drainwaterandrinsebeans.
QUICKSOAK:Rinsebeanswell,placeinpotandcoverwith3inchesofcoldwater. Bring almost to boil (bubbleswill start to appear around edge of pot).Removefromheat,coverandletsit1hour.Drainwaterandrinsebeans.
PREPARINGSOAKEDBEANS:Fillpotorricecookerwith6cupswaterorstockandbringtoboil.Addbeansandkombuandbringbacktoboil.Skimoffanddiscardanyfoamthatrisestothetopofthepot.Reduceheat,addsalt,coverandsimmeruntilbeansaretender.Removefromheat,draincookingliquidandserve.
MAKESABOUT3CUPSCOOKED
TIP:Cookbeansimmediatelyaftersoakingtoavoidgrowthofbacteria.
BASICGREENS
There are so many different vegetables, each with its own uniquenutritionalprofileandtaste.Eatingthecolorsoftherainbowisagreatway to take full advantage of all that the vegetable kingdomhas tooffer.Thatsaid,I’dbetakingahugestepoutofcharacter ifIdidn’tsomehow emphasizemy favorites – dark leafy greens! If you can’tdecidehoworwheretobegineatingclean,orevenifyoujustneedajump-start along theway, you’re alwayswell served to turn to darkleafygreens.If they’refirmandbitter,sauté themasoraddthemtosoups,stews,saucesorstir-fries.Trymoretendergreensmixedwithlettuce inyour salad.You’llbe surprisedhowmanydifferentgreenscan be enjoyed both raw or cooked, and how great you’ll feel as aresult!
BASICSAUTÉEDGREENSThis recipe is perfect for dark leafy greens such asmustard greens,dandeliongreens,chard,bokchoy,cabbage...ormypersonalfavorites,lacinatokaleandcollardgreens.
1tablespoonextravirginoliveoil
1leek,smallonionorshallot,chopped1garlicclove,mincedand/or1tablespoongratedfreshgingerand/orturmeric
1bunchorheadgreens,chopped
Seasaltorumeplumvinegar
InDutchovenorlargeskilletovermediumheat,sautéleek,onionorshallotinoliveoiluntilsoft.Addgarlicand/orgingerand/orturmericandsauté2minuteslonger.Addgreensandwateratablespoonatatimetopreventstickingandsautéuntil greens are tender (3–5minutes).Remove fromheat, season to tastewithsaltoradashofumeplumvinegar,andserve.
BASICVEGETABLESTOCK
Myvegetablestockcomesoutdifferentlyeverytime.SometimesIusethe infused water from soaking dried shiitake mushrooms, seavegetablesor sun-dried tomatoes.Other times I save thewater fromsteamingvegetablesandusethat.Thisrecipeisdeliciousasis,orcanbe used as a template to make your own unique stock simply byaddingyourfavoritevegetables.Ialsoliketokeeppreparedvegetablestock in my pantry for backup and have found a number that areparticularlyclean–madefromonlydehydratedvegetables.
2largeyellowonions,peeled3largecarrots2celerystalks
1leek
6garliccloves,peeled4–5sprigsparsley4–5sprigsdill
1bayleaf
6–8blackpeppercornsPinchseasaltWater
Coarsely chop onions, carrots, celery and leek and place in soup pot or largeDutch oven.Add garlic, parsley, dill, bay leaf, peppercorns and salt. Fillwithenoughwatertocovervegetables.Bringtoboil,reduceheattosimmerandcookcoveredfor1½hours.Removefromheatandpourthroughfine-meshbasketintocontainers.Setasidetocool, thencoverandrefrigerateorfreezeuntilreadytouse.
TIPS:Thisstockcanaccommodateavarietyofdifferentvegetablesandherbs,frommushroomsandceleryroottoshallots,fennelandthyme.Iliketoaddthe
soakingwater fromreconstitutingseavegetables, sun-dried tomatoesandevendriedfruits.
MAKINGITWORKFORYOU
Everybody can benefit from a clean start – no matter your dietarypreferencesorphysicalneeds.CLEANSTART isveganandgluten-free, soallcanenjoy these recipesas theyare,or takeadvantageofthe recommendations throughout for ways to incorporate meat anddairyifyouprefer.Makingacleanstartcanbeassimpleasbringingin one new clean food aweek, or as involved as transforming yourpantry,yourmenusandyourlife.
USEFULTIPSANDSUBSTITUTIONSFLOUR I like to take advantage of the wide variety of savory and deliciousflourswhenIbake.Whilemyrecipesaregluten-free,yoursdon’thavetobe.Ifyou can’t find the specific flours I’ve suggested, feel free to experimentwiththesegluten-freechoices:teffflour,almondmeal,sorghum,tapiocaflour,brownorwhitericeflour.Ifglutenisnotaconcern,youcanalsosubstitutewheatandall-purpose flours. Often, retailers sell chickpea or garbanzo flour that iscombinedwithfavabeanflour.Thisisaperfectlygoodsubstitute.
FROZENVEGETABLESANDFRUITSarewidelyavailable, cost-effective(evenorganic!)andagoodalternativewhenyoucan’tgetfresh.Youcanfreezeyourownbywashing,drying,spreadingonaparchment-linedbakingsheetandplacing in the freezer.When firm, transfer to an airtight container and freezeuntilreadytouse.
OILS I try to stick with oils that are cold-or expeller-pressed, unrefined andhaveahighheatthreshold.Myprimaryoilsareextravirginoliveoil,grapeseedoilandvirgincoconutoil.
SWEETENERS Iuse sweet fruits, citrusandvegetables toprovide sweetnesswheneverpossible.Afterthat,Ifavormaplesyrup,asitisminimallyprocessed,locally grown and delicious.Less sweet options include brown rice syrup and
molasses.Bringinginnutritionalsweetnessfromfruits,vegetablesandgrainsisagreatwaytoreducecravingsandaddictionstonon-nutritionalsweets.
ABOUTGLUTENIfyouareglutenintolerantorsensitive,pleasebeawarethatglutenhasawayofsneakingintoavarietyofproducts.I’vehighlightedafewingredientsbelow,butit’simportanttoalwaysbeonthelookout.Eatingcleanreducesyourexposuretogluten,butdoesn’teliminateit.Wheat,spelt,couscous,barleyandryecontaingluten,soscrutinizeallpackagedgoodsforingredientsandexposuretoglutenduringprocessing.Evenproductsthatyouknowandloveasgluten-freecanbesuddenlyreformulatedandmadenotgluten-free.Readeverylabel,everytime.
DRIEDHERBSANDSPICESareoftencutwithwheattopreventcaking,andthismaynotberevealedonthelabel.Checkbrandsonlinebeforeyoupurchase–particularlypowderedspicesandpackagedfoodsthatusethem,suchaspreparedmustard.
OATSarenaturallygluten-freebutbecomecontaminatedbybeingprocessedinplantsthatalsoprocesswheat,barleyorrye.Toensureagainstcontamination,lookforcertifiedgluten-freeoats.
PASTAistraditionallyawheat/semolinaproduct,butthereareahostofnon-glutenpastaswidelyavailabletodaymadeofrice,quinoaandbuckwheat.Ifarecipecallsforpasta,selectthevarietybestsuitedtoyourneedsandpreferences.
SOYSAUCEANDSHOYUaremadewithwheat/gluten.Tamariistraditionallywheat-freeandmostbrandsfollowthatguideline,butalwayschecktheingredientlistonthebottle,justincase.
SPRING
AvocadoDipwithChives
CurryDip
SpicyBlackBeanDip
RoastedCauliflowerandGarlicSoup
CreamySplitPeaSoupwithMeyerLemonZestandThyme
Kale,SweetPotatoandWhiteBeanSoup
ArameSauté
WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette
MixedSpringGreenswithCurrantsandPepitas
RawKaleConfettiSaladwithToastedSunflowerSeeds
AsparaguswithMisoLemonDressingandMarconaAlmonds
SearedArtichokeswithLemonandCapers
CannelliniBeanswithSun-DriedTomatoesandRamps
MapleMustardandTahiniGlazedCarrots
PolentaPizzas
AsianSpinachwithPeanutGingerSauce
SweetBrownRice
withLeeks,GingerandGarlic
Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing
BabyBokChoywithHotSesameOilandLime
SearedTempehwithDriedCherriesandPineNutsoverArugula
FestiveQuinoawithApricotsandOrangeZest
ChewyChocolateMacaroons
BananaDateCake
RhubarbCreamwithStrawberriesandCandiedGinger
SpringDipsWHENIWASACHILD,MYMOTHERUSEDTOMAKEDIPSthatweallwentcrazyfor.Thenonedaytheyseemedtodisappear.YearslaterIrealizedthatMomhadstoppedmakingherdipswhensheeliminatedtraditionalmayonnaise.WhenIrediscoveredgrapeseedoilmayonnaise,thememoriesofherdipscamefloodingback,alongwithmyownversionsofMom’soriginalrecipes.NowIliketokeepthesedipsonhandforeasy,lightandsatisfyingsnacks.
AVOCADODIPWITHCHIVES2garliccloves,peeled2½avocados,peeledandpitted½cupgrapeseedoilmayonnaise2tablespoonslimejuice1tablespoonlemonjuice
1tablespoonbrownricesyrup
¼teaspoonseasalt¼cupchoppedfreshchives
Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor, scrape down sides, add avocados and purée until smooth. Addmayonnaise,limejuice,lemonjuice,brownricesyrupandsalt,andpuréeuntil
smooth.Addmostofthechives,leavingoutjustafewforgarnish,andprocessbrieflytocombine.Adjustseasoningto taste,andservetoppedwithremainingchoppedchives.
MAKES1½cups
VARIATIONSAdd a little spice to this dipwith a fewdashes of hot sauce or a teaspoon ofwasabipowder.
SERVINGSUGGESTIONSThis dip goes great with crudités such as carrots, celery, daikon, jícama andradishes. It’s also a great spread for a roasted tofu or veggie sandwich, orwrappedinnoriwithsalmon,cucumberandsprouts.
CURRYDIP2garliccloves,peeled1cupgrapeseedoilmayonnaise
1tablespoonbrownricevinegar
1½teaspoonscurrypowder¼teaspoongroundturmeric¼teaspoongroundcoriander¼teaspoongroundcumin
¼teaspoongratedfreshginger¼teaspoonseasalt
With food processor running, drop in garlic and process until minced. Turnprocessoroff andadd remaining ingredients.Processonpulse to combineandserve.Dipcanbestoredforupto3daysinairtightcontainerinrefrigerator.
MAKES1cup
SpicyBlackBeanDipI’MANUTFORBLACKBEANS.InthesummerItossthemwithvegetables, herbs and lime juice. In the winter, they’re perfect inwarmingsoupsandchilis.Andinthespring(andalsointhefall!)Iservethissavoryandspicydipasasnackorappetizerwithcornchips,andevenuse itasabasefor tacosorburritos.Myfamilydevours iteitherway,andalwayscomesbacklookingformore.
1garlicclove,minced
3tablespoonschoppedredonion
3tablespoonsextravirginoliveoil2tablespoonschoppedchiles(anyvariety) teaspoonchilepowder1½cupscookedblackbeans
1tablespoonplus1teaspoontomatopaste½teaspoonseasalt
Insmallskilletovermediumheat,sautégarlicandonionin1½tablespoonsoliveoiluntilsoft(about3minutes).Addchilesandchilepowderandremovefromheat.
Place black beans in food processor and pulse to chop. Add onion mixture,tomato paste, salt and remaining 1½ tablespoons oil. Pulse to combine andcontinueprocessinguntildesiredtextureisachieved.Serveatroomtemperatureorrefrigeratetochill.
MAKES1½cups
TIPSSelectchilevarietybasedondesiredheat/spice.
SERVINGSUGGESTIONSThisrecipecanbedoubledoreventripledeasily.Ifyoumakeextra,you’llhave
plenty to serve as a dip, plus leftovers to use as filling for tacos, burritos orenchiladas.
RoastedCauliflowerandGarlicSoupCAULIFLOWERNEVERTHRILLEDMEMUCHUNTILIrealizedwhat a great base it made for creamy soups and sauces. Roastingcauliflowerbringsout itsuniqueflavor.That’sall it took to turnmeintoaconvert!Addsomeroastedgarlicandyoujustcan’tgowrong.
2headscauliflower(about10cupschopped)4tablespoonsextravirginoliveoil,plusextraforrubbinggarlic
1garlicbulb
1cupdicedsweetonion(trycipolliniorVidalia)2tablespoonsmirin
2teaspoonsseasalt
4cupsvegetablestockorwater2tablespoonsfreshthymeleavesGroundwhitepepper
Preheatovento350°F.
Placecauliflowerin9x13-inchbakingdish,drizzlewith2tablespoonsoliveoilandtosstocoat.Cutofftopofgarlic,rubentirebulbwithoilandwrapinfoil.Placeboth inovenandroast forabout1houroruntil soft, tossingcaulifloweroccasionally.Remove fromovenand set aside.Whengarlic is cool enough tohandle,separatecloves,peelanddiscardskinsandsetaside.
In soup pot or large Dutch oven over medium-low heat, sauté onion in 1
tablespoonoliveoiluntiltranslucent(about5minutes).Addroastedcauliflowerandgarlic,mirin,saltandstockorwater,increaseheatandbringtoboil.Reduceheat and simmer 5 minutes. Remove from heat and purée until smooth withhandheld blender. Return to heat, stir in 1 tablespoon thyme and pepper, andsimmer 20 minutes to allow flavors to blend. Remove from heat and stir inremainingtablespoonoil,garnishwithremainingthymeleavesandserve.
SERVES6
SERVINGSUGGESTIONFrizzledleeksmakeagreatcondimentforthissoup.Thinlysliceleeks,sautéinoliveoiluntilbrightgreenthenspreadonparchment-linedcookiesheetandbakeat350°Funtilcrisp.
CreamySplitPeaSoupwithMeyerLemonZestandThymeMYLOCALNATURALFOODSTOREhas an incredible selectionof prepared foods, yet I always end up selecting the split pea soup.While I lovemakingmy own, it’s so comforting to know that thissoupisalwaystherepreparedandwaitingforme.NomatterwhereIaminmyday, I find itacalmingandsoothing treat.Thisversion isperkedupwiththeadditionofsweetandtartMeyerlemons.Itfreezeswell,somakeenoughtoputsomeawayforanotherday.
1largeonion,diced3stalkscelery,diced
1tablespoongrapeseedoil
3tablespoonsfreshthymeleaves
3tablespoonsmirin
Seasalt
Whitepepper3cupsgreensplitpeas
10cupsvegetablestock
1Meyerlemon(zestandjuice)InsouppotorlargeDutchovenovermediumheat,sautéonionandceleryinoiluntilsoft(about4minutes).Addthymeandmirin,seasongenerouslywithsaltandwhitepepperandsauté2minuteslonger.
Rinsesplitpeasandaddtopotwithsautéedvegetables.Addstockandbringtoboil.Reduceheattosimmer,coverandcookfor2½hoursoruntilpeasaresoftand soup is thick. If peas don’t fall apart completely, purée with handheldblenderuntilsmooth.Removefromheat,stirinlemonjuiceandseasontotastewithsaltandpepper.Topwithlemonzestandserve.
SERVES6
Kale,SweetPotatoandWhiteBeanSoupI ’DLIKETOBEABLETOSAY that I always takemy time andmindfully prepare meals for my family, but sometimes it’s just notreality.Often,bythetimeIgetaroundtomealpreparation,it’snearlytimetoeat.Thissoupistheanswer.Putwhatyouhaveinapot,addstock and while it cooks, set the table and clean the kitchen. Theingredientsare sobasic, I fallbackon this recipeoftenwhen time’srunningshort.
1smallyellowonion,diced2tablespoonsgratedfreshginger1tablespoonextravirginoliveoil3stalkscelery,diced1largesweetpotato,peeledanddiced3cupscookedgreatnorthernornavybeans,rinsed
3tablespoonsmirin
1bunchkale,choppedVegetablestockPinchofgroundnutmegSeasaltandfreshlygroundblackpepperGomasioortoastedsesameseedsInsouppotorlargeDutchovenovermediumheat,sautéonionandgingerinoliveoiluntilsoft(about3minutes).Addcelery,sweetpotato,beansandmirin,andstir.Addkaleandenoughvegetablestocktocoverallingredientsbyaninch.Bringtoboil,reduceheat,coverandsimmerfor30minutestocookpotatoesthroughandallowflavorstodevelop.Seasontotastewithnutmeg,saltandpepper,andservetoppedwithgomasioortoastedsesameseeds.
SERVES4
ArameSautéIF YOU’RE NEW TO COOKING WITH SEA VEGETABLES,arameisagreatplacetostart,asithasamildflavorandrequiresonlyashortsoakingtimetoreconstitute.Thisdishcanbeservedfreshoffthestove,atroomtemperatureorchilled.Tryitwithapieceofgrilledfish, vegetable nori rolls or some marinated and grilled tofu ortempeh.
½cupdriedarame
3cupshotwater
½cupthinlyslicedredonion1teaspoongrapeseedoil
1cupjuliennedcarrots
1cuppeeledandjuliennedbroccolistems1cupjulienneddaikon
2tablespoonsmirin
1tablespoontoastedsesameseedsDRESSING
2tablespoonsbrownricesyrup1tablespoonwholegrainmustard½teaspoonapplecidervinegar¼teaspoonumeplumvinegarSoakarameinhotwaterfor20minutes.Drainwell,coarselychopandsetaside.
In large skillet over medium heat, sauté onion in oil for 2 minutes to soften
slightly.Addcarrots,broccolistems,daikonandmirin,andsauté3–5minutesoruntilvegetablesaresoft.Foldinarame.
Inseparatebowl,whisk togetheralldressing ingredients.Pourovervegetablesand sauté 1minute longer to combine and heat through. Stir in sesame seeds,removefromheatandserve.
SERVES4
WatercressandFennelSaladwithBloodOrangeandThymeVinaigretteTHE COMBINATION OF BITTER GREENS, soothing fennel andtartbloodorangemakesthisasuper-refreshingandbeautifuladditiontonearlyanyspringmenu.Foracompletelydifferenttaste,substitutefreshmintleavesforthethyme,oruseboth!
2bloodoranges
2buncheswatercress,trimmed½fennelbulb,coredandthinlyslicedVINAIGRETTE
¼cuplemonjuice¼teaspoonlemonzest½cupextravirginoliveoil1tablespoonmincedshallot
4teaspoonsmaplesyrup
1tablespoonfreshthymeleaves,choppedSeasaltandfreshlygroundblackpepperToprepareoranges,cutoffbothends,andcutbetweenthepeelandtheorangetoremovepeelandpithcompletely.Cutorangescrosswiseinto¼-inchslices,placeinbowlandsetaside.
Arrangewatercressonindividualplatesoronalargeplatterandtopwithslicedfennel.
Insmallbowl,whisktogetherlemonjuice,lemonzest,oliveoil,shallot,maple
syrupandthymeleaves.Seasonto tastewithsaltandpepper.Removeorangesfrom bowl and arrange on salad. Pour remaining juice from oranges into thevinaigrettebowl.Whisktocombine,drizzleevenlyoversaladandserve.
SERVES4
MixedSpringGreenswithCurrantsandPepitasMYFAVORITEGREETINGCARDOFALLTIME showsmotherand child dinosaurs around a kitchen table. The mother says, “Eatyour greens or you’ll go extinct!” I’m thinking of making that mymantra.Ifyou’renotaccustomedtoeatingbittergreens,trythebabygreensofspringasthey’relessbitterandofferaneasyplacetostart.Add some sweet currants and salty pumpkin seeds and you’ll beenjoyinggreenslikeyouneverthoughtyoucould.
¼cupmincedredonion2garliccloves,minced1tablespoonextravirginoliveoil¼cupcurrants
1teaspoonchoppedfreshrosemary
1tablespoonmirin
1headescarole,choppedintobite-sizepieces3babybokchoy,choppedintobite-sizepieces1smallradicchio,choppedintobite-sizepiecesFreshlygroundblackpepper4–5dashesumeplumvinegar¼cuptoastedpepitas/pumpkinseeds(saltedorunsalted)Inlargeskilletovermediumheat,sautéonionandgarlicinoliveoiluntilsoft(about3minutes).Addcurrants,rosemaryandmirinandsauté1minutelonger.Foldinescarole,bokchoyandradicchioandsautéuntilleavesarebrightandjuststartingtowilt.Removefromheatandseasontotastewithpepperandumeplumvinegar.Foldinhalfofthepepitasandservetoppedwithremainingpepitas.
SERVES4
VARIATIONAdd some heat to this dish by substituting crushed red pepper flakes for theblackpepper.
TIPThisdishisbestpreparedjustbeforeserving,asthegreenswillcontinuetowiltafterthey’vebeenprepared.
RawKaleConfettiSaladwithToastedSunflowerSeedsTHISLIGHTANDRAWPREPARATIONOFKALE is theperfectwarm-weather alternative to sautéing and allows me to keep thenutritionalpowerhouseofkaleinmydietyear-round.Ifyouthoughtkale requiredcooking,you’llbedelightfullysurprisedathowtenderanddeliciousthispreparationis.
2buncheskale(about4heapingcupschopped)2tablespoonsextravirginoliveoil teaspoonseasalt,plusmoretotaste1teaspoongratedfreshginger½avocado,peeled,pittedandchopped3tablespoonsfinelychoppedredonion3tablespoonsfinelychoppedredbellpepper1smallcarrot,grated
3tablespoonstoastedsunflowerseeds1tablespoonlemonjuice
1tablespoonlimejuice
Removestalksfromkaleanddiscard.Chopleavesintosmallpiecesandplaceinmixingbowl.Drizzlewitholiveoiland,usingyourfingers,gentlymassageoilinto leaves. Sprinkle with sea salt and ginger, add avocado and continuemassaginguntilleavesareevenlycoated.Setasidetomarinatefor15minutes.
Addonion,redpepper,carrotandsunflowerseeds,andtoss.Drizzlelemonandlime juice over salad, massage juices into leaves and toss to distributeingredientsevenly.Seasontotastewithsalt,massageonelasttimeandserve.
SERVES4
VARIATIONSTrythisrawkalesaladwithfreshbasil,heirloomtomatoesandavocadoin thesummer,orredonion,orangeslicesandpumpkinseedsinwinter.
AsparaguswithMisoLemonDressingandMarconaAlmondsMISOISAGREATSOURCEofessentialvitaminB12andimmune-strengthening zinc. Plus, it delivers big taste and significant healthbenefits.Inthewinter,it’seasytoaddmisotosoupsandstews.Comespring, I favor lighter preparations like this one that contrastmiso’staste with the delicate and sweet Marcona almonds and freshasparagustohighlighttheflavorsoftheseason.
2bunchesasparagus
¼cupwater3garliccloves,minced2tablespoonsextravirginoliveoil
2tablespoonslemonjuice
1tablespoonsweetbrownricemiso¼cupMarconaalmonds(orwholeblanchedalmonds)Toprepareasparagus,cutoffanddiscardwoodyendsandchopremainingstalksintobite-sizepieces.
InlargeskilletorDutchovenoverhighheat,bringwatertoboil.Addasparagusandcook2minutesoruntilbrightgreenandjustsoft.Removefromheat,drainwaterandsetaside.
Insmallskilletovermedium-lowheat,sautégarlicinoliveoiluntilsoft(about3
minutes).Removefromheatandstirinlemonjuiceandmiso,mixinguntilmisois dissolved. Pour dressing over asparagus, transfer to serving dish, top withalmondsandserve.
SERVES4
SearedArtichokeswithLemonandCapersMYMOTHERUSEDTOMAKETHEMOSTINCREDIBLEstuffedartichokes.NowthatI’mamother,Idon’thavethetimeorwaistlinetoaffordsuchaluxury!Instead,ImakemyartichokeswiththislightandlemonydressingthatrequiresafractionofthepreptimeandhasjustasmuchtasteasMom’s.
2artichokes
Lemonjuice
¼cupcapersSeasaltandfreshlygroundblackpepper2tablespoonschoppedfreshflat-leafparsleyorcilantroChoppedfreshchivesDRESSING
¼cupextravirginoliveoil2garliccloves,minced¼cuplemonjuice¼cupwhitewinePrepareartichokesbyremovingtoughlowerleavesandpeelingstem.Cutoffanddiscardtop½inchofartichokeswhereleavesaretight.Snipoffsharppointsfromremainingleavesandcutartichokesinhalf,fromstemtotip.Cutoutfuzzychokes,sliceeachartichokehalfintothirds,andruballcutsurfaceswithlemonjuice.FilllargepotorDutchovenwith4inchesofwaterandbringtoboil.Placeartichokesinboilingwaterandcookuntilleavesandheartsaresoft.Removefromheatanddrainwell.
Insmallbowl,whisk togetheroliveoil,garlic, lemon juiceandwhitewine. Inlargeskilletoverhighheat,pourin2tablespoonsofdressingtocoatbottomofpan. Place artichokes side by side in pan and top with capers. Sauté for 4–5minutes per side, adding dressing a little at a time to prevent burning and toseasonchokes.Whenalldressinghasbeenusedandartichokesareevenlyseared
onbothsides,removefromheatandseasontotastewithsaltandpepper.Foldinparsleyorcilantro,topwithchivesandserve.
SERVES4
CannelliniBeanswithSun-DriedTomatoesandRampsRAMPSAREWILDLEEKSthatareharvestedinearlyspring.Theirtaste combines the flavors of garlic and scallion and can be quitestrong. . . and quite delicious! This recipe highlights their earthypungency, in contrast to the rich and creamy beans and sweet andsaltysun-driedtomatoesforaresultthat’ssuretosatisfy.
8sun-driedtomatoes
½cupwater
12ramps
1tablespoonsextravirginoliveoil
1tablespoonmirin
3cupscookedcannellinibeans
SeasaltandfreshlygroundblackpepperPlacesun-driedtomatoesinsmallbowl.Bringwatertoboil,pourovertomatoesandsetasidefor15minutesoruntilsoft.Removetomatoesfrombowlandsavesoakingwater.Mincetomatoesandsetaside.
Washramps,cutoffanddiscardrootendsandchopbulbsandgreensintothinslices. In large skillet over medium heat, sauté tomatoes in olive oil for 3
minutes.Addrampsandmirinandcontinuesautéingfor2minutes.Addliquidfrom reconstituting tomatoes 1 tablespoon at a time as needed to preventsticking. Add beans and 2 tablespoons more of the tomato liquid. Continuecookinguntilbeansareheatedthroughandthereisalmostnoliquidremaininginpan.Seasontotastewithsaltandpepper,removefromheatandserve.
SERVES4
TIPCannellinibeansare super-soft andcreamy,but I also like tomake this recipewithfavabeans.
SERVINGSUGGESTIONSMyfavoritewaytoenjoythesebeansisspoonedoverathicksliceofoiledandgrilled sourdough bread, but they’re also great tossed with penne pasta, overgrilledpolentaorusedasabaseforaseafoodstew.
MapleMustardandTahiniGlazedCarrotsTHEMULTICOLOREDBABYCARROTSavailableinlatespringineye-catching reds, whites, purples and yes, even traditional orange,aretheperfectsize,super-sweetandimpossibletopassby.Thesearenot the machine-cut and prepackaged ones! If baby carrots aren’tavailable, you’re sure to love this recipe even if you use regularcarrotscutintosticksorrounds.
1poundbabycarrots
Seasalt
2tablespoonsmaplesyrup
1tablespoonwholegrainmustard
1teaspoontahini
1teaspoonlemonjuice
Wash carrots and trim leafy greens, leaving about ½ inch of their stems. Filllargesautépanwith1inchofwaterandbringtoboil.Stiringenerouspinchofsalt and place carrots side by side in water. Cook until just soft andwater isnearlyevaporated(about6minutes,dependingonsizeofcarrots).Removefromheat,drainremainingwaterandsetaside.
Insmallpanovermediumheat,whisktogethermaplesyrup,mustard,tahiniandlemonjuice.Seasontotastewithsaltandremovefromheat.
Returncarrotsinskillettomediumheatandaddmaplemustarddressing.Sauté1–2 minutes to coat carrots and heat through. Dressing will thicken slightly.Removefromheatandserve.
SERVES4
VARIATIONSlice your carrots into rings andmixwith sliced parsnip. For an even biggerchange,substitutegratedfreshhorseradishrootforthetahini.
PolentaPizzasAMONGTHEMANYGLUTEN-FREEPEOPLEIMEET,almostallsaytheymisspizzamorethananyotherfood.Thisversionissuretoplease thosewho are gluten-free aswell as thosewho are not. Thecrustcanbemadehoursinadvance.Keepitwrappedandrefrigerated,andbakeitwhenyoumakeyourtoppingofchoice.
POLENTAPIZZACRUST3cupsvegetablestock
1teaspoonseasalt
½teaspoondriedbasil½teaspoondriedoregano½teaspoondriedparsleyFreshlygroundblackpepper2tablespoonsextravirginoliveoil1¼cupspolenta
Cornmeal
KALEANDMAITAKEMUSHROOMTOPPING1largeleek,sliced3tablespoonsextravirginoliveoil3tablespoonsmirin
2maitakemushrooms
1bunchkale,finelychoppedSeasaltandblackpepper¼cuppastasauce
CHARDANDPARSLEYPESTOTOPPING½smallredonion,thinlysliced
3garliccloves
3tablespoonsextravirginoliveoil1bunchSwisschard,choppedSeasaltandblackpepper¼cupParsleyWalnutPestoPREPARINGCRUST
Overhighheat,bringstocktoboil.Reduceheattomediumandaddsalt,basil,oregano,parsley, pepper andoliveoil.Whiskingcontinuously, pour inpolentaandcontinuewhiskingfor5–7minutesuntilsmoothandthick.Pourintotwo11-inchtartpansandspreadevenlyoverbottomofeachpan.Coolslightlyandthenrefrigeratefor30minutesoruntilfirm.
Preheat oven to 350°F and place pizza stone or baking sheet onmiddle rack.Remove polenta from refrigerator, sprinkle pizza stone or baking sheet withcornmeal, transfer polenta to stone or baking sheet and bake 40 minutes.Removefromovenandsetaside.
PREPARINGTOPPINGSFor kale pizza, place large skillet over medium heat and sauté leek in 1½tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer.Crumblemaitakemushrooms,addtopanandsauté5minutesoruntilsoft.Foldinkaleandsauté3minutes longer.Drizzlewith remainingoliveoil, season totastewithsaltandblackpepperandremovefromheat.
Forchardpizza,sautéonionandgarlicinoiluntilsoft,followingthedirectionsforthekaletopping.Addchard,sauté1minute,removefromheat,andseasontotastewithsaltandpepper.
Spread pasta sauce or parsley pesto evenly over crust, leaving a½-inch edge.Topwithkaleorchardmixtureandreturntooventobake15minutes.Removefromoven,cutwithpizzawheelandserve.
MAKEStwo10-inchpizzasVARIATION
Ifyou’reshortontime,brown-ricetortillasmakeagreatlast-minutepizzacrust.
AsianSpinachwithPeanutGingerSauceTHISDISH IS INSPIRED by the Japanese staple spinach gomae –spinachwithsesame.Traditionallyservedcold inapoolof sauce, ittastesequallydeliciouswarm.Tenderbabyspinachisoneofthefirstgreenstoappear in thegreenhouseseachspring,whenmymindandbodyarestillincookedgreensmode.Thisrecipedeliciouslybridgesthegaptowarmerweatherandmorecoolingpreparations.
8cupsfirmlypackedchoppedfreshspinach
3tablespoonspeanutbutter
2teaspoonsgratedfreshginger
1teaspoontamari
1teaspoonmaplesyrup
½teaspoontoastedsesameoilorhotsesameoil
3tablespoonshotwater
2tablespoonschoppedroastedpeanutsFilllargeskilletorDutchovenwith¼inchofwaterandbringtoboil.Addspinachandwater-sautéuntiljustwilted.Timewillvary
accordingtomaturityandvarietyofspinach,butexpect30secondsto2minutesatmost.Removefromheatandsetaside.
Inbowl,whisk togetherpeanut butter, ginger, tamari,maple syrup, sesameoiland hot water. Drain spinach and squeeze to remove excess water. Place inservingdish,drizzlesauceovertop,finishwithchoppedpeanutsandserve.
SERVES4
VARIATIONSIfyou’reallergictonuts,substitutesunflowerbutterandtoastedsunflowerseedsforthepeanutbutterandpeanuts.
SweetBrownRicewithLeeks,GingerandGarlicOFTEN WHEN PLANNING A MEAL, I opt for the most basicpreparationforwholegrainssothattheycanblendwithandhighlighta variety of dishes and flavors.Other times, I prefer to amp up thetaste and textures of my basic recipe, as I’ve done here. This is aperfectdishtoaccompanyBabyBokChoywithHotSesameOilandLime,orsautéedkaleorcollardgreens.
1¼cupssweetbrownrice2½cupswaterorvegetablestockThumb-sizepiecekombu
1largeleek,finelychopped3tablespoonsgratedfreshginger5largegarliccloves,minced2tablespoonsextravirginoliveoil
1tablespoonmirin
½cuptoastedpumpkinseeds(saltedorunsalted)Rinsericeandplaceinpotwithwaterorstockandkombu.Bringtoboil,reduceheat,coverandsimmer25minutesoruntilliquidisabsorbed.Removefromheatandsetasidetocoolslightly.
InDutchovenovermediumheat, sauté leeks,ginger andgarlic inoil for2–3minutes.Addmirinandcontinuesautéinguntil leekissoft.Removefromheatandsetaside.
Removekombufromriceanddiscard.Fluffricewithfork,thenfoldintosautéedleek mixture. Return pan to heat and sauté to combine ingredients and heatthrough(addwater1tablespoonata timetodeglazepanasneeded).Topwithtoastedpumpkinseedsandserve.
SERVES4
Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressingTHISHIGH-PROTEINSALADiseverybitasheartyandsatisfyingas it is light and refreshing. Serving it warm allows the flavors tostandout,andbringsouttherichnessoftheavocado.Peashootscanbehardtocomebyandwon’tmakeorbreakyoursalad.They’rewellworth a bit of searching, as they’re nutrient-packed, tender anddelicious, but if you can’t find them, you’ll enjoy this combinationequallywellwithwatercress.
½smallredonion,minced1largecarrot,finelychopped2–3redradishes,thinlysliced
1½cupscookedchickpeas
4cupswater
½redbellpepper,finelychopped2avocados,peeled,pittedanddiced1cuppeashoots,washed
DRESSING1tablespoonextravirginoliveoil1tablespoonbalsamicvinegar2tablespoonsfreshlysqueezedorangejuiceZestof1orange
1tablespoonlimejuice
1tablespoonchoppedfreshdillSeasaltandfreshlygroundblackpepperPlaceonion,carrot,radishesandchickpeasinlargebowl.Bringwatertoboilandpourovervegetables.Letsit2–3minutestosoftenvegetables.Drainwaterwellandsetaside.
Insmallskilletovermediumheat,preparedressingbywhiskingtogetheroliveoil,vinegar,orangejuiceandzest, limejuiceanddill.Seasontotastewithsaltandpepperandsimmeruntilheatedthrough.
Add redpepper, avocados andpea shoots to salad anddrizzledressing evenlyovertop.Tosstocoatandservewarm.
SERVES4
BabyBokChoywithHotSesameOilandLimeBOKCHOYISALWAYSAWELCOMEADDITIONtostir-friesorsalads, but these individual baby cabbages are so bright green andbeautifulthatIliketoshowcasethemintheirentirety.Dirtcancollectdownneartherootend,sogentlybendthestalksout,awayfromtherootend,andwashoutnooksandcrannies.
4–5headsbabybokchoy1tablespoongrapeseedoil
1tablespoonlimejuice
1teaspoonhotsesameoil1teaspoontoastedsesameoil¼teaspoonumeplumvinegar1teaspoontoastedblacksesameseeds1teaspoontoastedivorysesameseedsKeepsmallerbokchoyheadswholeandslicelargeronesinhalfthelongway.Washwellandtrimoffdriedrootends.Placesteamingrackinpotover2incheswater,bringtoboil,addbokchoyandsteam3minutesoruntiljustbrightgreen(timewillvaryaccordingtosizeofbokchoy).Removefromheatandplacebokchoyonplatterorindividualplates.
Insmallbowl,whisktogethergrapeseedoil, limejuice,hotsesameoil, toastedsesameoil andumeplumvinegar.Pouroverbokchoy, topwith sesameseedsandserve.
SERVES4
TIPSFor extra heat, usemore hot sesame oil and less toasted sesame oil, and viceversaforlessheat.Asanalternativetosesamealtogether,sauté2clovesmincedgarlicand1mincedshallotinoliveoil,stirinadashoflimejuiceandusethatasyourdressing.
SearedTempehwithDriedCherriesandPineNutsoverArugulaTHEREAREAFEWOFUS INMYFAMILYwho adore tempeh,andtherestareindenial.Icanserveittoravereviews,butassoonastheyrealizeit’stempeh,theychangetheirminds.Ratherthanfightit,I simply make most of my tempeh dishes for my own lunchtimeenjoyment. This recipe is one of those lunchtime treats, but it caneasily be served as a one-dish dinner, too! To achieve an evenlybrownedtempeh,Isuggestacast-ironskillet.
8ouncestempeh
¼cupchoppedredonion1tablespoonextravirginoliveoil½cupchoppeddriedcherries1tablespoonmirin
2tablespoonslemonjuice
4cupsfresharugula
½cuptoastedpinenuts
VINAIGRETTE1tablespoonbalsamicvinegar
2tablespoonslemonjuice
3tablespoonsextravirginoliveoilZestof1orange
SeasaltandfreshlygroundblackpepperSlicetempehinto¼-inchstripsandsteamfor5minutes.Removefromheatandsetaside.Whisktogethervinaigretteingredientsandsetaside.
Inlargecast-ironskilletovermediumheat,sautéonioninoliveoilfor2minutes.Stirincherries,mirinand1tablespoonlemonjuice.Placetempehstripssidebyside in pan and sauté 2minutes. Drizzle 1 tablespoon of the vinaigrette overtempeh and continue sautéing 2minutes longer. Flip tempeh and deglaze panwith remaining tablespoon lemon juice. Sauté 2minutes, then drizzle tempehwith another tablespoon of vinaigrette.When both sides of tempeh are evenlybrowned,removefromheatandsetaside.
Place arugula inmixing bowl and tosswith remaining vinaigrette. Transfer toservingdish, topwith seared tempehandcherries, sprinklewithpinenuts andserve.
SERVES4
FestiveQuinoawithApricotsandOrangeZestIHADBEENENJOYINGIVORYQUINOAFORYEARSbeforeIdiscovered Inca red quinoa, with its appealing burnt-red color andmellowtastethatcomplementavarietyofdishes.Servethisdishwitheverything fromRoastedCauliflower andGarlicSoup toAsparaguswithMiso LemonDressing andMarcona Almonds and even just asimplegreensalad.
1½cupsIncaredquinoa2 cupswaterSeasalt½cupdriedapricots½fennelbulb,coredanddiced1bunchscallions,chopped
1cuptoastedpinenuts
½cupchoppedfreshbasil¼cupchoppedfreshmint
2tablespoonsorangezest
¼cupextravirginoliveoil
1tablespoonmaplesyrup
Juiceandzestof1lemonFreshlygroundblackpepper2tablespoonstoastedsesameseedsPlacequinoainpotorricecookerwithwaterandapinchofsalt.Bringtoboil,coverandcookuntilwaterisabsorbed(about15minutes).Removefromheatandsetasidetocoolslightlybeforefluffing.
Place apricots in bowl. Bring 1 cup water to boil and pour over apricots to
reconstitute.Letsit1minute,drainandchop.Transfertolargemixingbowlandaddfennel,scallionsandpinenuts.Fluffquinoaandaddtobowl.
Insmallbowl,whisktogetherbasil,mint,orangezest,oliveoil,maplesyrupandlemonjuiceandzest.Seasontotastewithsaltandpepperandpouroverquinoamixture.Addtoastedsesameseeds,foldtocombineallingredientsandserve.
SERVES6
ChewyChocolateMacaroonsIADOREMACAROONSandmaketheminhugebatches–doublingandeventriplingtherecipeeachtime!Thesefreezewell,soyoucanhave a supply on hand for unexpected guests or just for sneaking afewwhencravingsarise.NotthatIeverdothat,butI’mjustsaying...
2cupsshreddedunsweetenedcoconut¼teaspoonseasalt¼cupcoconutmilk¼cupmaplesyrup
1teaspoonalmondextract
1cupgluten-anddairy-freechocolatechipsor6ouncesdarkchocolatePreheatovento350°F.
In large mixing bowl, combine coconut with salt. In separate bowl, whisktogethercoconutmilk,maplesyrupandalmondextract.Addtococonutandstiruntilevenlymoist.
Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat and pour into coconutmixture. Fold until evenly combined. Line cookiesheet with parchment paper. Scoop batter by the tablespoonful and place oncookiesheetinequal-sizemounds.Gentlypresstomakeeachmoundofmixturesticktogether.Bake18–20minutesoruntiltopsappeardry.Removefromheatandplaceonracktocool.
MAKES18macaroons
BananaDateCakeAFTERYEARSOFMAKINGBANANABREADwithmymother’stried-and-truerecipemadewithwheat flour, Iassumed therewasnoway that a gluten-free variation was going to live up to myexpectations. I was wrong. This banana date cake has become sopopularinmyhomethatmychildrenletthebananasgetoverripejustsoI’llmakeit.
WETINGREDIENTS10drieddates,pitted
2ripebananas
cupmaplesyrup
¼cupvirgincoconutoil,melted2tablespoonslemonjuice
1teaspoonvanillaextract
DRYINGREDIENTS
1cupchickpeaflour
1cupalmondmeal
¼cuptapiocaflour
1tablespoonbakingpowder
1teaspoonbakingsoda
½teaspoongroundcinnamon½teaspoonseasalt
Preheatovento350°Fandlightlygrease8x8-inchglassbakingdish.
Placedatesinlargebowlandcoverwithboilingwatertosoften.Drainwell,addbananasandmashbothtogethersothatchunksremain.Addmaplesyrup,meltedoil,lemonjuiceandvanillaandwhisktocombine.
In separatebowl,whisk togetheralldry ingredients.Add tobowlwithbananamixture and fold gently to combine, making sure not to over-mix. Pour intoprepared baking dish and bake for 30 minutes or until toothpick inserted incentercomesoutclean.Removefromoven,placeonrackandcoolcompletelybeforeslicingorremovingfromdish.
MAKES1cake
VARIATIONDrizzlemeltedchocolateoverthetopforanextra-specialpresentation.
RhubarbCreamwithStrawberriesandCandiedGingerIT’S HARD TO GOWRONG with these late-spring ingredients. Iliketoservethisdishinindividualparfaitormartiniglasses,butmychildrenarejustashappytoget it inanyoldbowl,as longasMomdoesn’t devour it before it gets to the table! If you don’t care forcandiedginger,topyourparfaitwithstrawberriesandgranola.
5cupschoppedrhubarb
Juiceandzestof1orange
1cupmaplesyrup
1tablespoonarrowroot,dissolvedin2tablespoonswater1teaspoonvanillaextract
2poundsfirmsilkentofu
1poundstrawberries,hulledandsliced½cupchoppedcandiedgingerPlacerhubarbinmediumpotovermediumheat.Addorangejuiceandmaplesyrup,stirtocombineandbringtoboil.Reduceheat,coverandsimmer6minutesoruntilrhubarbstartstofallapart.Stirindissolvedarrowrootandcontinuestirringuntilmixturethickens(about2minutes).Removefromheat,stirinvanillaandsetaside.
Wraptofuintowelsandpresstoremoveexcesswater.Placeinfoodprocessorandprocessuntilsmooth.Scrapedownsidesofbowlandpulsebrieflytowhipall tofu. Add slightly cooled rhubarb mixture and pulse gently to combine.Removebowlfromfoodprocessor,coverandrefrigerate1houroruntilcool.
Toassemble,combinecandiedgingerandorangezest inseparatebowl.Spoonrhubarb cream into serving glasses, top with strawberries and candiedginger/zestcombinationandserve.
SERVES4
SUMMER
TomatilloandYellowPlumSalsa
GrilledSalsaVerde
ZestyJícama
ChilledChickpea,TomatilloandAvocadoSoup
PeachGazpachowithHeirloomTomatoes
GoldenBeetSoup
SummerSquashwithLemonCilantroPesto
WarmBeetSaladwithRedOnion,MintandPistachios
CucumberMintSalad
DaikonCarrotSaladwithCilantroandPeanuts
GrilledPattypanandPeacheswithGreenChileSauce
PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette
ChoppedSaladwithBlackberryShallotVinaigrette
EdamameSuccotash
SesameScallionBrownRiceSalad
FingerlingPotatoeswithRedOnionandSage
GreenandYellowBeanswithGarlicandHerbs
VeggieKebabswithSmokeyBarbequeSauce
TempehwithApricotsandCapers
SearedLemonPepperTofu
PenneandRoastedVegetableswithBasilSauce
EnergySquares
GrilledPeacheswithRaspberrySyrupandToastedAlmonds
BlackCurrantPlumCrisp
BlueberryTart
SummerSalsasTHEGREENGODDESS,INMYFIRSTBOOK,wasadelightfullymellowandcreamydipfeaturingfreshherbs.TheGrilledSalsaVerdehereisitsalterego,withaboldflavorandplentyofkick.Contrastthatwiththetangy,sweetandrefreshingTomatilloandYellowPlumSalsa,andyouhavesalsasforalloccasions.
TOMATILLOANDYELLOWPLUMSALSA8tomatillos,huskedandchopped4yellowplums,pittedandchopped½greenbellpepper,minced½smallredonion,minced
12cherrytomatoes,chopped1jalapeño,seededandminced1garlicclove,minced
¼cupchoppedfreshcilantro1tablespoonextravirginoliveoil
1tablespoonlimejuice
SeasaltandfreshlygroundblackpepperInmediumbowl,combinetomatillos,plums,bellpepper,onion,tomatoes,jalapeño,garlicandcilantro.Drizzlewitholiveoilandlimejuiceandstirtocombineallingredients.Seasontotastewithsaltandpepperandserve.
MAKES1½–2cups(dependingonsizeoffruit)VARIATIONSIf the season for yellow plums has passed, substitute 1 cup finely choppedhoneydeworcantaloupe.
GRILLEDSALSAVERDE6tomatillos,huskedandhalved2poblanochiles,stemmed,halvedandseeded½smallyellowonion
½cuppackedfreshcilantroleaves
2tablespoonslimejuice
SplashofextravirginoliveoilSeasalt
Preheatgrilltomedium.
Placetomatillosfacedownongrillrackalongwithchilesandonion.Grill5–6minutesandflip.Grill5–6minutes longeroruntilonionandchilesaremostlycookedandtomatillojuicestartstobubbleover.Removefromgrill,andpeeloffanddiscardanycharredareasofskin.Placeinfoodprocessorwithcilantroandlimejuice.Processtominceandcombine.Seasontotastewitholiveoilandsalt,andserve.
MAKES1½cups
VARIATIONSThis salsa can be made raw simply by combining all ingredients in foodprocessor.Foraddedsweetness,addgreentomatoestothemix.Forextraheat,addajalapeñoorserranochile,stemmedandseeded.
ZestyJícamaABOXGRATERANDFIVEMINUTESISALLITTAKEStomakethis refreshing cross between a slaw and a salsa. While I initiallycreated this recipe as a salsa to serve with corn chips, I quicklyrealizedthatitwasequallydeliciousasatoppingforslicedheirloomtomatoes,gazpachoandevenBloodyMarys!Howeveryouuseit,it’ssuretoaddzesttoyoursummermenus.
3cupspeeledandcoarselygratedjícama cupplus2tablespoonsmincedfreshcilantro2tablespoonsmincedfreshmint2teaspoonsgratedfreshginger2tablespoonslemonjuice
2tablespoonslimejuice
Zestof1lime
¼teaspoonseasalt
Inmediummixingbowl, combine jícama,cilantroandmint. In separatebowl,whisktogetherginger,lemonjuice,limejuiceandzestandsalt.Pouroverslaw,tosstocombineandserve.
SERVES4
VARIATIONSExperimentwith a variety of summer herbs fromorange or pineapplemint tolemonbalmandevenpurple,cinnamonorThaibasil.
ChilledChickpea,TomatilloandAvocadoSoupEVERY RULE HAS ITS EXCEPTION, and creating this recipetaughtmeanimportantone.Sometimes,itreallyisbesttowaituntilarecipe isdonebeforeyou taste! Ifyouendupsneakinga tasteearlyon, rest assured, the flavorswillmellow and blend beautifully oncethe soup has chilled. In the end, your chilled soup will be creamy,lightandrefreshing,andagreatstarterforyoursummerbarbeque.
4tomatillos,husked2garliccloves,minced¼cupfinelychoppedsweetonion2tablespoonsextravirginoliveoil,plusmorefordrizzling1tablespoonmirin
3cupscookedchickpeas
3avocados,peeled,pittedandchopped¼cuplimejuice
3cupswater
teaspoonseasalt
½cupfreshbasilleaves2tablespoonschoppedfreshchives¼cupchoppedcherrytomatoesBring2-quartpotofwatertoboil.Scorebottomofeachtomatillowithasmall“x”andplaceinboilingwater.Cook3minutes,draincookingwaterandrinsewithcoldwater.Setasidetocool.
InsouppotorlargeDutchovenovermedium-highheat,sautégarlicandonioninoliveoil until soft (about3minutes).Addmirin, chickpeas, avocados, limejuice and water. When tomatillos are cool enough to touch, peel away thickoutsideskin,chopfruitandaddtosoup.Addsalt,bringsouptoboil,reduceheatand simmer 15minutes. Remove from heat and purée with handheld blenderuntilsmooth.Stirinbasilleavesandpuréeonpulsetochopandincorporateintosoup.Stirinchivesandreturntoheattosimmer5minuteslonger.Removefromheatandsetaside.Whensoupisroomtemperature,coverandrefrigerate1hour.Whenreadytoserve,topwithchoppedcherrytomatoesandanextradrizzleofoliveoil.
SERVES4
VARIATIONServe toppedwithmint leaves, grated jícama, grilled shrimp and/or a dash ofOldBay!
PeachGazpachowithHeirloomTomatoesFROMMYCHILDHOOD,Irememberonlythreekindsoftomatoes– cherry, plum and beefsteak. Now I taste my way through eachsummer, enjoying dozens of varieties of tomatoes, each one uniqueanddelicious.Mytwofavoritevarietiesarethegardenpeachandthestrawberry husk tomatoes, and I like to combine them with super-sweetcherrytomatoeswhenImakethisrefreshingsoup.Avisittothefarmers market and a food processor will have you enjoying thissweetgazpachoinnotime.
½smallredonion½redbellpepper,seeded3cupscoarselychoppedheirloomtomatoes,anyvariety3cupschoppedpeaches,pitted,notpeeled1jalapeño,seeded
½cupchoppedfreshbasil1tablespoonfreshtarragonleaves
1dozenicecubes
2tablespoonsextravirginoliveoil1tablespoonredwinevinegar
1tablespoonlimejuice
SeasaltandfreshlygroundblackpepperToprepareingredients,choponion,pepper,tomatoesandpeachesintolargechunks.Withfoodprocessorrunning,dropinjalapeño,andprocessuntilminced.Turnoffprocessorandscrapedownsides.Addonionandprocessonpulsetocoarselychop.Repeatthisprocedurewiththebellpepper,thenthetomatoes,andfinallywiththepeaches.
Transferallingredientstoamediumpotorlargebowl.Placebasilandtarragoninfoodprocessor,pulsetochopandtransfertopotwithtomatomixture.Placeicecubesinfoodprocessor,processintocoarselyshavedicechipsandstirintosoup.Stirinoliveoil,redwinevinegar,limejuiceandsaltandpeppertotaste.Coverandletsit15minutestoallowflavorstodevelop,butdonotrefrigerate.Stiragainbeforeserving.
SERVES4
TIPSRefrigerationchangesthetasteandtextureoftomatoes,buttheshavediceinthisrecipechillsthesoupandallowsthetomatoestomaintaintheirintegrity.Ifyourfruitisparticularlyjuicy,uselessice,andviceversa.
VARIATIONForasweetersoup,substitutestrawberriesforaportionofeitherthetomatoesorpeaches.
GoldenBeetSoupNOTHING SCREAMS CHILDHOODMORE than the memory ofthe bottle of borscht my father kept stowed in the back of therefrigerator.Ineverdaredtotryit,andforyearsIavoidedbeetsasaresult. When I discovered fresh beets at the farm in a variety ofbeautifulcolors,ittookmeawhiletogetupthenervetobringthemhomeandexperiment.Theleaptobeetsoupwasevenbigger,buttheresultsweredelicious.
2poundsgoldenbeets(about5mediumbeets)1mediumyellowonion,chopped1tablespoonextravirginoliveoil,plusmorefordrizzling2teaspoonsgratedfreshginger1tablespoonlemonjuice1smallbakingpotato
4cupswater
1smallredbeet
Place beets in pot and coverwithwater.Bring to boil, cover and cook 45–60minutesoruntilbeetsaretenderandcanbeeasilypiercedwithknife.Removefromheatanddraincookingwater.Holdeachbeetundercoldwaterandusingyourthumbs,peelbypushingawayskinandrootend.Chopbeetsintoequal-sizechunksandsetaside.
InmediumpotorDutchovenovermediumheat,sautéonion inoliveoiluntilsoft(about3minutes).Addginger,lemonjuiceandgoldenbeets.Peelandchoppotatoandadd topot.Pour inwaterandbring toboil.Reduceheat,coverandsimmer 20minutes or until potato is soft. Remove soup from heat and puréewithhandheldblenderuntilsmooth.
When ready to serve, hold red beet under cold runningwater and peel. Placesilicone sheet over cutting board and finely grate beet over sheet. Serve soup
toppedwithapinchofgratedredbeetandadrizzleofoliveoil.
SERVES6
VARIATIONSInsteadoftheredbeetgarnish,servesouptoppedwithcrumbledgoatcheeseandasprinkleofchoppedchives.Thissoupcanalsobeservedcold.
SummerSquashwithLemonCilantroPestoI’MALWAYSEXCITEDTOSEETHEBRIGHTORANGEsquashblossomscomeoutinmygarden,butweekslater,whenthezucchiniand summer squash have taken over, I get desperate for new anddifferentways to prepare the same old staples. This dish looks likespaghettiwithpesto,buttasteslikesomuchmore.
PESTO1½cupsfreshcilantro1garlicclove,peeled
3tablespoonsplus
1teaspoonpinenuts,toasted1½tablespoonslemonjuice
3tablespoonsextravirginoliveoil
1teaspoonlemonzest
¼teaspoonseasalt
SQUASH2mediumzucchini(about8incheseach)1mediumyellowsummersquash(about8inches)PREPARINGPESTO
Placeallingredientsexcept1teaspoonofpinenutsinfoodprocessorandpuréeuntil combined. Transfer to a medium bowl and set aside to allow flavors toblend.
PREPARINGSQUASHSlicezucchiniandsummersquashinhalflengthwiseandscoopoutanddiscardseeds. Julienne the remainingsquash.Placeasteamer rack intoamedium-sizepot,addenoughwatertocoverbottomofpotby1inchandbringtoboil.Placeall squashonsteamer,coverandcook3minutesoruntil squash is just tender.Removefromheat,transfersquashtobowlwithpestoandtosstocombine.Topwithremainingteaspoonoftoastedpinenutsandserve.
SERVES4
WarmBeetSaladwithRedOnion,MintandPistachiosI ADORE EXPLORING FARMERS MARKETS, discoveringseasonal produce and learning how the farmers are preparing theirfreshproduce.WhenIreturn,Iwashandroastmybeetsimmediatelytokeepthemfromdisappearinginthebottomofmyproducedrawerand so that they’ll be ready to add to salads with no additionalpreparation. There’s just one catch. Once they’re cooked, they’reawfully hard to resist, and saving them for your recipe can be achallenge!
2mediumChioggiabeetswithgreens1mediumgoldenbeetwithgreens1mediumredbeetwithgreens
2teaspoonssherryvinegar
1smallredonion,peeled
1cupwater
2tablespoonschoppedfreshmint1tablespoonextravirginoliveoilSeasaltfreshlygroundblackpepper¼cupcoarselychoppedtoastedpistachiosPreheatovento350°F.
Cutoffbeetstemsandgreensandsetaside.Washbeetswellandplaceinbaking
dish.Fillwithenoughwatertojustcoverbottom,coverdishwithfoilandbakeapproximately1houroruntilbeetscanbeeasilypiercedwithaknife(timewillvarydependingonsizeofbeets).Removefromoven,uncoverandsetaside5–6minutesoruntilcoolenoughtotouch.Peelanddiscardskinandcutbeets intowedgesorslices.PlaceChioggiaandgoldenbeetsinonebowlandredbeetsinanother.Drizzle¼teaspoonsherryvinegaroverredbeetsand¾teaspoonsherryvinegaroverChioggiaandgoldenbeets,tosstocoatandsetaside.
Washandchopbeetgreensandplace incolander.Sliceonion into thinroundsandplaceovergreensincolander.Bringwatertoboilandpourovergreensandonion.Drainwellandpatdry.Transfertobowlandaddmintandbeets.Drizzlewith remaining teaspoonsherryvinegarandoliveoil.Season to tastewith seasaltandpepper.Tosstoevenlycoat,topwithchoppedpistachiosandserve.
SERVES4
CucumberMintSaladINMYGARDEN,WEGROWPICKLINGCUCUMBERS that arecrisp,firm,slightlysweetandparticularlyeasytogrow.Nevertheless,there are a variety of cucumbers that aremuch sweeter, juicier and,frankly, tastier than mine. This recipe will work with whatevercucumbers you have, but if you find yourself at a farmers marketconfrontedwithSikkim,PoonaKheeraorLemonCucumbers,you’rein for a great treat, so don’t be scared away by their nontraditionalappearance.
3mediumcucumbers,anyvariety¼cupfinelychoppedredonion1teaspoonchoppedfreshdill¼cupfreshmintleaves,tornCoarseseasalt
DRESSING2tablespoonsextravirginoliveoil½teaspoonmaplesyrup
1teaspoonlimejuice
Cutcucumbersintobite-sizepieces.Placeinbowlwithonion,dillandmint.Inseparate bowl, whisk together all dressing ingredients. Drizzle evenly overcucumbers,seasontotastewithsalt,andserve.
SERVES4
TIPIfyoudon’tcareforcucumberseeds,youcanscoopoutanddiscardthembeforeaddingcucumberstosalad.
DaikonCarrotSaladwithCilantroandPeanutsTHIS SUMMER SLAW IS PARTICULARLY CLEANSING andrefreshing and goes great with a piece of fish grilled simply, oralongsideSearedLemonPepperTofu.Forchildren,ameal-on-the-goorafunappetizer,wrapthisslawintoasummerroll.
2cupsjulienneddaikon2cupsjuliennedcarrots
2cupsthinlysliced
Napacabbage
1jalapeño,seededandjulienned½cupchoppedfreshcilantro cupdryroastedpeanutsDRESSING
1tablespoonapplecidervinegar1tablespoontoastedsesameoil
1tablespoongrapeseedoil
2teaspoonsbrownricesyrup1teaspoonumeplumvinegar
1teaspoonlimejuice
¼teaspoonseasalt
Placedaikon,carrots,Napacabbage,jalapeñoandcilantroinlargemixingbowland toss to combine. In separate small bowl, whisk together all dressingingredients.Drizzledressingoversaladandtosstoevenlycoat.Foldinroastedpeanuts,andserve.
SERVES4
GrilledPattypanandPeacheswithGreenChileSauceI ’VESPENTMOSTOFMYLIFE shying away fromhot peppers,until a recent trip to Santa Fe, where chile sauce was served oneverything – breakfast, lunch and dinner. In short order, I wasaddicted and therefore highly motivated to figure out my ownrenditionofagreenchilesaucetokeepmycravingsatbay.Thissaucefreezeswell.IliketomakeextratohaveitonhandsoIdon’thavetostartfromscratcheverytime.
SAUCE1poundgreenchiles(Anaheim,cubanelle,poblano…)
1garlicclove,peeled
2tablespoonsextravirginoliveoilSeasalt
INDREDIENTS1largesweetonion,slicedinto½-inchrounds3pattypansquash,cutinto -inchrounds4peaches,halved,pittedandcutinto½-inchslicesExtravirginoliveoil
SeasaltandfreshlygroundblackpepperPREPARINGSAUCE
Toroastchiles,eitherpreheatovento450°Fandroastchilesfor20minutesorplacethemovergasgrillorrangeuntilallsidesarecharred(about10minutes).
Remove roasted chiles from heat and immediately place in sealable bowl orbrownpaperbag.Closebowlorbagandsetasidefor10minutes.Open,removechiles,holdunderrunningwater,andpeeloffanddiscardskins.Patchilesdry,sliceopen,and removeanddiscard stemsandseeds. (Keepsomeseeds ifyouwant to ampup theheat inyour sauce.)With foodprocessor running,drop ingarlicandprocessuntilminced.Turnoffprocessor,addchilesandoliveoilandprocessuntilsmooth.Addsalttotasteandsetasidetoallowflavorstodevelop.
GRILLINGPreheatgrilltomedium.
Brushonion,pattypansquashandpeacheswitholiveoilandsprinklewithsaltandpepper.Placeongrillandcook4–5minutespersideoruntilsoftandcookedthrough.Removefromgrillandservetoppedwithchilesauce.
SERVES4
PolentawithPortobelloMushrooms,GreensandTomatoVinaigretteFRESHLYMADECREAMYPOLENTAISEASYandsatisfyingandis the perfect canvas for a variety of roasted summer vegetables. Iservethisrecipedifferentlyeverytime–itjustdependsonwhatlooksbest at the farmers market. Some of my favorite additions includeJapanese eggplant, fennel and zucchini. For added decadence, topwithcrumbledgoatcheeseandpittedkalamataolives.
TOMATOVINAIGRETTE1garlicclove,chopped½cupextravirginoliveoil1tablespoonplus1teaspoonbalsamicvinegar½cuppackedcombinedherbs(parsley,sageandtarragon)½cupchoppedfreshtomato(skins,seedsandall)SeasaltandfreshlygroundblackpepperPOLENTA
4cupsvegetablestock
1cuppolenta
¼teaspoonseasaltFreshlygroundblackpepper
VEGETABLES2redbellpeppers
4portobellomushrooms
1mediumsweetonion
SeasaltandfreshlygroundblackpepperExtravirginoliveoil
2cupspackedarugula,babyspinachormesclunmixPREPARINGVINAIGRETTE
Placegarlic,oliveoil,balsamicvinegarandherbs inmixingbowlandprocesswithhandheldblendertomincegarlicandcombineingredients.Addtomatoandprocess.Seasonwithsaltandpepperandsetaside.
PREPARINGPOLENTABringstocktoboilandwhiskinpolenta.Reduceheattomediumandwhiskfor15minutesoruntilpolentaisthick.Seasontotastewithsaltandpepper,coverandremovefromheatuntilreadytoserve.
PREPARINGVEGETABLESPreheat oven to 400ºF and line baking sheetwith parchment paper. Stem andseedbellpeppersandcutintothickslices.Placeonbakingsheetandroastfor20minutes.Removefromovenandtransfertobowl.Sealbowlandsetaside.
Wipemushroomcaps, removestems,andplaceundersidefacinguponbakingsheet.Sliceonionwidthwiseinto¼-inchslicesandaddtobakingsheet.Placeinovenandroast20–25minutesoruntilvegetablesaresoft(willdependonsize).Removefromovenandsetaside.
Whilevegetablesroast,openbowlwithpeppersandpeelawayskins.Ifdifficulttoremove,holdandpeelunderrunningwater.
To serve, scoop polenta into center of each dish, top with a handful of leafygreens, then portobello mushrooms, then pepper slices and then onion. Servewithvinaigrettedrizzledovertoporontheside.
SERVES4
ChoppedSaladwithBlackberryShallotVinaigretteCHOPPEDSALADSADDASPLASHOFCOLORTOAMEAL.Thisone inparticular is sure towakeupyourpalatewith itsvariedtastes and textures, all complemented by the sweet blackberryvinaigrette.Ifyou’remakingthissaladinadvance,keepthesaladanddressingseparateandholdoffaddingthetomatoesandavocadountiljustbeforeserving.
1½cupschoppedfreshtomatoes
1cupchoppedgreenbeans
1orangebellpepper,chopped¼cupchoppedradishes
½headradicchio,chopped2avocados,pitted,peeledandchopped
2tablespoonslemonjuice
¼cuptoastedpinenuts10blackberries,halvedDRESSING
10wholeblackberries
1shallot,mincedcupextravirginoliveoil2tablespoonsredwinevinegar1tablespoonmaplesyrup
1tablespoonlimejuice
SeasaltandfreshlygroundblackpepperInlargebowl,combinechoppedtomatoes,greenbeans,bellpepper,radishesandradicchio.Inseparatesmallbowl,tossavocadoswithlemonjuicetocoatandthenfoldintosalad.
Set fine-mesh strainer over a bowl, and place whole berries for dressing instrainer. Using the back of a wooden spoon, mash berries through strainer toseparate juice from pulp and seeds. In small mixing bowl, whisk together 2tablespoonsofblackberryjuice,shallot,oliveoil,redwinevinegar,maplesyrup,limejuiceandsaltandpeppertotaste.Drizzledesiredamountoversalad.Youmaynotneedtousetheentireamountofdressing.Topwithpinenutsandhalvedblackberries,andserve.
SERVES4
VARIATIONSFora lighterdressing, substitute strawberries for theblackberriesandomit thelime juice. Inwinter, substitutedried cranberries for theblackberries– simplysoak in hot water to reconstitute, drain well, add to dressing, and purée alldressingingredientswithhandheldblender.
EdamameSuccotashI CANNOT TAKE CREDIT FOR THIS RECIPE. It is from thekitchen ofmy publisher, who loves sharing his creations. From themoment this recipe hit my inbox, I was suspect. How could thesetraditional American tastes work when seasoned with Asian-stylecondiments?Pleasedon’tlethimknowthatI’veadmittedthis,buthewasright,andIwaswrong.Itweakeditslightly,butthisoneisindeedanMLoriginal.
2cupswater
1poundshellededamamebeans(about1½cups)Seasalt
2earscorn,cooked,kernelscutoff(about1½cupskernels)1½cupscookedadukibeans1smallredonion,diced
1smallorangebellpepper,diced1smallredbellpepper,diced
1tablespoontamari
1tablespoontoastedsesameoil2tablespoonstoastedsesameseedsInmediumpotoverhighheat,bringwatertoboil.Addedamamebeansandafewpinchesofsaltandcookuncoveredfor3minutes.Removefromheat,drainwaterandreturnedamametopot.Addcorn,beans,onionandbellpeppersandtosstocombine.Addtamari,sesameoilandsesameseeds,andfoldtodistributeallingredientsevenly.Servewarmorcold.
SERVES4
SesameScallionBrownRiceSaladICOULDPASSONSWEETSMOSTDAYS,butthecombinationofsweet,salty,bitterandsourinthisdishissuper-satisfyingandrightupmyalley!Serve itwarmorcoldwithAsiangreens likepacchoyortatsoi,somemarinatedtofuortempeh,abiggreensaladorjustaboutanythingoffthegrill.
1cupshortgrainbrownrice
2cupswater
Thumb-sizepiecekombu
1orangebellpepper,chopped1mango,peeled,pittedandchopped8scallions,chopped
2tablespoonschoppedpickledsushiginger2tablespoonstoastedblacksesameseeds2tablespoonstoastedsesameoil1½teaspoonsumeplumvinegarRinsericeandplaceinpotwithwaterandkombu.Bringtoboil,reduceheat,coverandsimmeruntilliquidisabsorbed.Removefromheatandsetasidetocoolbeforefluffing.
In separate bowl, combine bell pepper, mango, scallions, pickled ginger andsesame seeds. Remove kombu from rice and discard it. Fluff rice and add tobowlwith vegetables.Drizzlewith toasted sesame oil and ume plum vinegar,tossandserve.
SERVES4
FingerlingPotatoeswithRedOnionandSageMULTICOLOREDFINGERLINGPOTATOESAREPLENTIFULatfarmersmarketsinlatesummer.Iamtheannoyingcustomerwhodigsthrough the basket looking for the smallest potatoes, for no reasonotherthanIfindthemirresistiblycute.Intruth,theyalltastethesame,so just grab a few handfuls and you’ll be good to go. In the cold-weather months, enjoy this recipe by substituting baby red Blisspotatoes.
2poundsfingerlingpotatoes
2tablespoonsextravirginoliveoil4garliccloves,minced
1smallredonion,chopped1bunchfreshsage(about¼cupminced)Coarseseasalt
Preheatovento375°F.
Wash potatoes and place in casserole.Drizzlewith 1 tablespoon olive oil androastfor35minutesoruntilsoft(timewilldependonsizeofpotatoes).
In a medium skillet over medium heat, sauté garlic and onion in remainingtablespoonoliveoiluntilsoft(about3minutes).Addsageandsauté2minuteslonger.Removefromheatandsetaside.
Whensoft,removepotatoesfromovenandtosswithonion-herbmixture.Seasontotastewithsaltandserve.
SERVES6
GreenandYellowBeanswithGarlicandHerbsLIGHTANDEASYISMYSUMMERCOOKINGMOTTO.Imuchpreferenjoyingmyselfoutsideasopposedtoworkinginthekitchen,and lighter preparations let the fresh tastes of summer speak forthemselves. This recipe comes straight from my garden, where thebeansgrowupthefencepostsandI’mabletopickahandfuloffreshherbsjustoutsidemybackdoor.
½poundgreenbeans,trimmed½poundyellowbeans,trimmed1garlicclove,minced
2tablespoonsextravirginoliveoil1tablespoonfreshthymeleaves,minced
1tablespoonlemonjuice
1tablespoonchoppedfreshchivesZestfrom½lemon
CoarseseasaltandfreshlygroundblackpepperSteamgreenandyellowbeansuntiljusttenderandbrightincolor(about4minutes).Removefromheat,drainandsetaside.
Insmallskilletovermedium-lowheat,sautégarlicinoliveoiluntilsoft(about3minutes).Addthymeandlemonjuiceandsauté1minutelonger.Removefromheat,pouroverbeansandtoss.Addchives, lemonzest,andsaltandpepper totasteandserve.
SERVES4
VARIATIONSLemonthymeorlemonbalmcanbesubstitutedforthethyme.Youcanalsoturn
uptheheatinthisrecipewithapinchofcrushedredpepperflakes.I’malwayssurprisedhowwelcomealittlespicecanbeonahotday!
VeggieKebabswithSmokeyBarbequeSauceTHERE’S SOMETHING ABOUT SUMMER GRILLING thatimmediatelybringsribstomind,atleastformyhusband,whodidn’tknowwhat a veganwas until hemarried one. This barbeque saucedefinitely satisfieshis senseof longing, and isgreat forgrilling justaboutanything. It requiresa littleadvancepreparation,sobesure toplanahead.
SAUCE1smallredonion,chopped3garliccloves,chopped2tablespoonsextravirginoliveoil
4cupschoppedtomatoes
½cupmaplesyrup¼cupmolasses½cupapplecidervinegar2teaspoonsmustardpowder1teaspoonchilepowder
1teaspoonseasalt
1teaspoonfreshlygroundblackpepperPaprikatotaste
KEBABS
12creminimushrooms,stemsremoved1orangebellpepper,cutintosquares
8cherrytomatoes
1smallzucchini,cutintochunks1smallyellowsummersquash,cutintochunksPREPARINGSAUCE
InDutchovenovermediumheat,sautéonionandgarlic inoliveoiluntilsoft.Addremainingingredientsandstirtocombine.Bringtoboil,reducetosimmerand cook uncovered for 1 hour. Purée with handheld blender and cook 30minuteslongeroruntilthick.Removefromheatandsetasidetobringtoroomtemperature.Transfertosealableglasscontainersandrefrigerateorfreezeuntilreadytouse.
MAKINGKEBABSIfusingwoodenskewers, soak inwater for15minutesbeforemakingkebabs.Preheatgrilltomedium.
Assemble kebabs by skewering vegetables in alternating pattern. Brush withbarbeque sauce and place side by side on grill.Grill each side for 3minutes,brushtopswithmoresauceandflip.Repeatuntilvegetablesarecookedthroughandeachsideislightlyseared.Removefromgrillandserve.
SERVES4
TIPThis recipeyieldsapproximately4½cupsofbarbequesauce–plenty foryourkebabsandmore!
TempehwithApricotsandCapersTEMPEHISAGREATSOURCEOFPROTEINthat’s lightenoughforasnackandsatisfyingenoughasamaindish,too.Tempehcomesinmanyvarietiesthatfeatureavarietyofingredients.Ilikethegardenstylewith vegetables for this recipe, but experiment to find the oneyoulikebest.Foranextrahitofproteinandenergy,topwithtoastedpumpkinseedsorpistachios.
8ouncestempeh
2garliccloves,minced½smallredonion,minced(about¼cup)3tablespoonsextravirginoliveoil1cuppittedandchoppedapricots½smallfennelbulb,coredandchopped(about1cup)¼cupcapers
1tablespoonmirin2tablespoonslemonjuice
2tablespoonsapricotjuice
¼cupchoppedfreshbasilSeasaltandfreshlygroundblackpepperCuttempehintolargepiecesandsteamfor5minutes.Removefromheatandsetasidetocoolslightly.Inlargeskilletovermediumheat,sautégarlicandonionin1tablespoonoliveoil.Addapricots,fennelandcapersandstir.Addmirinandsauté2minuteslongeroruntilapricotsarelightlyseared.Insmallbowl,combinelemonjuice,apricotjuice,remaining2
tablespoonsoliveoilandbasil.Addtotempehmixtureandsautétocombineflavorsandheatthrough.Removefromheat,seasontotastewithsaltandpepper,foldinremainingbasilandservewarmorchilled.
SERVES4
SERVINGSUGGESTIONAccompanythisdishwithlightlysteamedasparagus,wedgesofcantaloupeorasteamedartichoke.
VARIATIONCarrythisrecipeintoyourfallmenusbysubstitutingdriedapricotsforthefresh.
SearedLemonPepperTofuBYTHE TIME I STARTEDTO LEARNHOWTOCOOK, I wasprimarilyinterestedinveganfare.Thenonedayafriendaskedmetoprepare chickencutlets aspartof ameal, so I calledmymother forhelp.I’llneverforgetherresponse.“Anythingyoucandowithtofu,youcandowithchicken!” In theend,my friendswere thrilledwiththeLemonPepperChicken, and I’ve beenmaking itwith tofu eversince.Ihopeyouenjoyit,too.
1poundfreshtofu,cutinto½-inchfillets2garliccloves,minced
2tablespoonsextravirginoliveoil4tablespoonslemonjuice
2tablespoonsmirin
Freshlygroundblackpepper
Zestof1lemon¼teaspooncrushedredpepperflakesWraptofuintowelandgentlypressoutexcessliquid.
Heatlargecast-ironskillettomediumandsautégarlicinoliveoilfor2minutes.Add1tablespoonlemonjuice,1tablespoonmirinandplentyofpepper.Stir tocombine and place tofu in pan. Sauté 4 minutes, flip fillets, add another 1tablespoonlemonjuiceandmorepepperasdesired.Sauté4minuteslonger,fliptofu again, add 1 tablespoon lemon juice and final tablespoonmirin. Sauté 4minutesoruntilevenlybrowned.Fliponelasttime,addremaining1tablespoonlemon juice, lemon zest and crushed red pepper and sauté 4minutes or untilevenlybrowned.Removefromheatandserve.
SERVES2
TIPSteamingtofubeforesearingitallowsittoabsorbmoreflavorandhastheaddedbenefitofmakingiteasiertodigest.
PenneandRoastedVegetableswithBasilSauceI COULD PRACTICALLY SURVIVE ON HEIRLOOMTOMATOESandbasil all summer long–which is agood thing, asonce the garden starts producing, there is rarely a night that we’rewithout! Roasting is a great alternative to the everyday tomato,cucumberandbasilplatterwitholiveoilandseasalt.Notonlydoesroastingbringoutthesweetnessofthetomatoes,butitopensthedoorforotherpresentationsandcombinations,likethisone.
½poundpenne-stylepastaofchoice1fennelbulb,halved,coredandslicedintothinstrips1orangebellpepper,cutintostrips3tablespoonsextravirginoliveoil,plusmorefordrizzling
3garliccloves,notpeeled
4–5mediumtomatoes,cutintochunks½cupfirmlypackedfreshbasilleaves¼teaspoonseasalt
Coarseseasaltandfreshlygroundblackpepper2tablespoonschoppedfreshflat-leafparsleyPreheatovento400°F.
Cook pasta according to directions on package. Drain, rinse and leave incolanderuntilreadytoserve.
Meanwhile, combine fennel and bell pepper in glass roasting dish and drizzlewithenougholiveoil tocoat lightly.Wrapgarliccloves in foilandplacebothgarlicandvegetablesinoventoroastfor12minutes.Removevegetablesfrom
oven, add tomatoes and return to oven to roast for an additional 8minutes oruntiltomatoesarewarmthroughoutandjustsoft.Removevegetablesandgarlicfromovenandsetaside.
Placebasilinsmallbowlandcoverwithboilingwater.Letsit15seconds,thendrain and press to remove any excesswater. Transfer basil to blender or foodprocessor.Peelanddiscardskinsfromgarlicclovesandaddtobasil.Addoliveoilandsaltandprocesstodesiredconsistency.
Transferpastatoservingdish.Usingaslottedspoon,addroastedvegetablesandtoss.Addenoughjuicefromroastingtojustmoistenpasta.Addbasilsauceandsalt and pepper to taste, and toss to combine. Top with chopped parsley andserve.
SERVES4
EnergySquaresTHESESQUARESAREASPOPULARWITHTHEADULTSinmyfamilyas theyarewith thechildren,whetherwe’reheadedoutforahike,arun,abikerideorevenaroadtrip.Ofcourse,theyalsomakeadeliciousand satisfyingyear-round snack.Addyour favorite toastednuts,seedsorevendriedfruittosuityourtastesandmakeyourownuniquecreation.
1cuppeanutbutter(almond,cashewandsunflowerbutterscanbesubstituted)
cupbrownricesyrupcupmaplesyrup1¼cupscrispybrownricecereal
½cuptoastedalmonds½cupunsweetenedshreddedcoconut
cupgroundflaxseeds¼cupgluten-anddairy-freechocolatechips
Inmediumpotoverlowheat,whisktogetherpeanutbutter,brownricesyrupandmaplesyrup.Removefromheatandsetaside.
Inseparatebowl,combinericecereal,almonds,coconutandgroundflax.Folddryingredientsintopeanutbuttermixtureuntilallingredientsareincorporated.
Rinse8x8-inchbakingdishwithcoldwatertopreventsticking.Spooninbatter,sprinklewithchocolatechipsandpressfirmlyandevenlyintodish.Refrigeratefor45minutesoruntilfirm.Removefromrefrigerator,cutintosquaresandstoreinairtightcontainer.
MAKESapproximately36bite-sizesquares
GrilledPeacheswithRaspberrySyrupandToastedAlmondsASSIMPLYSWEETASTHISDESSERTIS,itsomehowfeelsquitedecadent as well. Grill the peaches while making the rest of yourdinnerso they’re ready togofordessert.Thenallyouhave todo ismake the sauce and you’re set. Of course, a scoop of vanilla ricecreamoricecreamisalwaysawelcomefinish.
6peaches,halvedandpitted12ouncesraspberries,freshorfrozen
3tablespoonsmaplesyrup
teaspoonarrowrootpowder½cuptoastedsliveredalmondsPreheatgrilltomedium.
Leavingskinson,cutpeachesintoquartersorleaveinhalves,asdesired.Placepeaches flesh-sidedownongrillandcook4–6minutesoruntil just starting tobubble.Timewillvaryaccordingtosizeandripenessofpeaches.Flippeachesandgrillonskinsideforanother6–8minutesoruntilverysoft.Removefromgrillandsetaside.
Place8ouncesofraspberriesandallthemaplesyrupinsmallpotovermediumheat.Cook,stirring,untilberriesbreakdown.Removefromheatandpoursyrupthroughafine-meshstrainerintoaseparatebowltoremoveseeds.Returnsyruptopotandwhisk inarrowroot.Continuewhiskinguntilsyrupstarts to thicken.Remove from heat, place peaches in individual serving dishes as desired, anddrizzleeachservingwithsyrup.Topwithfreshberriesandasprinkleoftoastedalmondsandserve.
SERVES6
BlackCurrantPlumCrispCRISPS ARE SO EASY TO MAKE and so satisfying – whetheryou’reservingthemforbreakfast,asnackordessert.Makesureyourplums are ripe, and be sure to select a variety of plum that ismoresweetthantarttoavoidendingupwithanoverlytartcrisp.Ascoopofvanillaricecreamoricecreamistheperfectaccompaniment.
FILLING2½poundsplums(10–12)½cupdriedcurrants2–3dashesgroundnutmegPinchofseasalt¼cupmaplesyrup¼cupivoryteffflour
CRISP1cupalmondmeal
1cupivoryteffflour
¼cupslicedalmondsPinchofgroundnutmegPinchofseasalt¼cupvirgincoconutoil¼cupmaplesyrup½teaspoonvanillaextract
Preheatovento350°F.
PREPARINGFILLING
Leaving skins on, halve plums, remove and discard pits and slice into thinwedges(about¼inchthick).Placeinlargemixingbowlandsetaside.
Insmallpotovermediumheat,placecurrantswithjustenoughwatertocover,bringtoboilandsimmer5minutestosoftenandplump.Drainwellandaddtobowlwithplums.Addnutmegandsalt,andstir.Addmaplesyrupandteffflourand stir until plums are evenly coated and ingredients are combined. Pourmixtureinto8x8-inchcasseroleandsetaside.
PREPARINGCRISPUsing samemixing bowl, combine almondmeal, teff flour, almonds, nutmegand salt.Over low heat,melt coconut oil in small skillet. Remove from heat,whiskinmaplesyrupandvanillaandpouroverflourmixture.Stir tocombineandcrumbleoverplummixture.
Bake45minutesoruntiltopisgoldenbrownandplumsaresoft.Removefromoven,andcoolslightlybeforeserving.
SERVES6
BlueberryTart“EAT MORE THAN YOU BRING HOME” is our family rule ofthumbforblueberrypicking.Bythetimewe’redone,we’reoftenleftwith tummy aches all-around, and not enough blueberries to makemorethanafewmuffinsorpancakes.AllIhavetodoismentionthistart before we start picking and our blueberry yield miraculouslyincreases–andourtummyachesmagicallydisappear!
CRUST2cupsalmondmeal
2tablespoonsmaplesyrup
1tablespoonvirgincoconutoilPinchofseasalt
1teaspoonalmondextract
FILLING
1cupapplejuice
2tablespoonsarrowrootpowder½cupmaplesyrup
2tablespoonslemonjuice
¼teaspoonalmondextractZestof1lemonPinchofseasalt
2cupsblueberries
Preheatovento350°F.Lightlyoil9-inchtartpan.
PREPARINGCRUSTPlacealmondmealinlargemixingbowl.Insmallskilletovermedium-lowheat,whisk together maple syrup, coconut oil and salt until oil melts. Whisk inalmondextractandremovefromheat.Pour thismixtureover thealmondmealand fold to incorporateall ingredients.Transferdough to tartpanandpress toform crust. Bake 15minutes or until golden brown. Remove from oven and,usingthebackofawoodenspoon,gentlypressdownanypuffedareasofcrust.Setcrustonwireracktocool.
PREPARINGFILLINGInsmallbowl,whisktogether½cupapplejuicewitharrowrootandsetaside.InmediumDutchovenovermediumheat, combine remaining½cupapple juicewithmaplesyrup,lemonjuice,almondextract,lemonzestandsaltandbringtosimmer.Add1cupblueberriesandstiruntilberriesstarttopopandliquidturnsred/blue.Reduce heat to low andwhisking continuously, pour arrowroot-juicemixtureintoberrymixture.Whenliquidisthick,removefromheatandfoldinremainingblueberries.Pourintocrust,spreadevenlyandrefrigerateforatleast1hourtoset.
SERVES8
FALL
CarrotCashewMisoSpread
GreenFries
RedLentilSoupwithTurnipandParsley
TomatoSaffronSoup
HeartyMinestrone
GingerShiitakeSoupwithCabbageandEdamameBeans
BasicBasilPesto
ParsleyWalnutPesto
CilantroGingerPeanutPesto
GreenBeans,FigsandPistachiosinBalsamicReduction
Pan-SearedSweetCorn
CabbageSautéwithTartCherriesandCrispApples
Pan-SearedTofuwithGingerLimeGlaze
BasmatiRicewithLeeks,ShiitakesandArame
SautéedGreenswithLeeksandGarlic
BalsamicGlazedRoastedRootVegetables
SpaghettiSquashwithCapers,TomatoesandWatercress
SimpleStuffedMochiwithBitterGreens
Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs
PintoBeanswithStewedTomatoesandSpinach
SesameForbiddenRice
VeggieHash
CarrotZucchiniMuffins
PumpkinSpiceMuffins
PeanutButterBalls
BakedAppleswithRaisinsandToastedAlmonds
CarrotCashewMisoSpreadEVERY WEEKEND AT THE FARM, my friend Kathy sells herincredible sourdough breads and they are impossible to resist. Icreatedthisrecipeespeciallytogowithherdeliciousrusticabread...afterall,agirlcaneatonlysomanyloavesofbreaddippedinextravirginoliveoil!Asitturnsout,Ilikethisspreadeverybitasmuchoncrackers, on a piece of toasted rice bread, or in a tofu and sproutsandwich.
2largecarrots
cuprawcashews
1cupvegetablestock
2tablespoonslightmiso
Toastedivoryand/orblacksesameseedsPeelcarrotsanddiscarddryends.Chopinto½-inchpiecesandplaceinpotwithcashewsandstock.Turnheattohighandbringtoboil.Reduceheattomediumandcookuntilcarrotsarecookedthrough(about10minutes).
Removefromheatand,usingslottedspoon,scoopcarrotsandcashewsintofoodprocessor. Inseparatebowl,measureout¼cupofcooking liquidanddissolvemisoinit.Addtobowlwithcarrotsandprocessuntilsmooth.Servetoppedwithsesameseeds,orrefrigerateinairtightcontainerforupto4days.
MAKESabout1½cups
GreenFriesILOVEFRESHLYBAKEDBREAD,but tryhard to resist itwhenI’mouttoeat.WhatIreallywantissomethingtobridgethegapuntilmy meal arrives and not fill me up so that I don’t have room fordessert! My local burger joint has the perfect solution – hot, salty,crunchy and healthy “green fries.” Somehow, when I tried makingthemmyself,theadditionofwasabipowderbecameamust.
1poundgreenbeans
¼cupgrapeseedoil¼teaspooncoarseseasalt¼teaspoonwasabipowder
Trimgreenbeans, discarddry ends and/or stems andpat dry (thiswill reducesplattering oil when you fry them). Line plate with paper towel and set oncounternexttoburner.
Placeoil inmediumDutchovenoverhighheat.Whenoil ishot,use tongs toplace a small batchof beans in pot andquickly cover to avoid splatteringoil.Givepotashakeevery10secondstoensureevencookingandfryatotalof30secondsuntilbeansarebrightgreenandjustsoft.Removefrompotandplaceonpaper towel. Repeat until all beans are cooked and pat with a paper towel toabsorbexcessoil.
Inseparatebowl,combinesaltandwasabipowder.Sprinkleoverbeans,tosstoevenlycoatandserve.
SERVES4
VARIATIONSCombine salt with other spices as desired. Some ofmy favorites aremustardpowder, cumin, curry and even lemon zest. Combine with salt, sprinkle onveggies,tossandserve.Inspring,thisrecipeisirresistiblewithasparagusspears.
Carrotsticksaredelicioustoo,butyou’llhavetochangenameoftherecipe!
RedLentilSoupwithTurnipandParsleyWHENTHATFIRSTCOLDRAINYFALLDAYROLLSAROUNDandyoufindyourselfyearningtoputapotofsouponthestove,thissoupistheanswer.It’stheperfectuseforthefinalbasketsoftomatoesfromyour gardenor the farmersmarket, and a greatway to featurefall’sbountyofsweetturnips.
1½cupsdriedredlentils
3cupswater
Thumb-sizepiecekombu
1mediumyellowonion,diced4garliccloves,minced
3celerystalks,diced2tablespoonsextravirginoliveoil
2tablespoonsmirin
1½cupschoppedtomatoes1turnip,peeledanddiced1½cupscookedgreatnorthernbeans
4cupsvegetablestock
Seasaltandfreshlygroundblackpepper½cupfreshflat-leafparsleyRinseanddrainlentils.Placeinpot
withwaterandkombuandbringtoboil.Skimanddiscardfoam.Reduceheattosimmer,partiallycoverandcookuntillentilsaresoft(about20minutes).Removefromheatandsetaside.
InsouppotorDutchovenovermediumheat,sautéonion,garlicandceleryinoil until soft (4–6 minutes). Add mirin, tomatoes, turnip and beans. Stir tocombineingredients.Removeanddiscardkombufromlentilsandaddlentilstosoup pot. Add stock, bring to boil, reduce heat and simmer covered for 20minutes.Season to tastewithsaltandpepperandremovefromheat.Stir incupchoppedparsleyandservetoppedwithremainingparsleyasgarnish.
SERVES8
VARIATIONSHakureiturnips, thesizeofadime,aresuper-sweetandagreatvarietyforthissoup.Theyoftenaresoldwiththeirgreenson.Ifso,simplycutoffthegreens,halvetheturnips,addasdirectedandthenstirinthegreensjustbeforeserving.Alternatively,youcansubstituteyellowsplitpeasforthelentils.
TomatoSaffronSoupTOMATOSOUP ISATALLORDER–notbecauseof the levelofdifficultyorbecausewecraveitinwinterandtomatoesareasummerfruit.Butrather,becausewecannevercompetewith thememoryofthe“soup fromacan” thatwesoenjoyedaskids.Best to stray justenoughtoavoiddirectcomparison!Thesaffroninthissoupdefinitelywillnotletyourtastebudsdownandwillsetanevenhigherbarforthenextgenerationoftomatosouplovers.
1largeyellowonion,chopped5garliccloves,peeledandminced2tablespoonsextravirginoliveoil
3stalkscelery
½fennelbulb
2tablespoonsmirin
Pinchofsaffronthreads,crumbled,or teaspoonsaffronpowder6cupschoppedtomatoes(freshorcanned;seetip)
1bayleaf
2tablespoonschoppedfreshbasil2tablespoonschoppedfreshparsley1teaspoonmaplesyrup
2cupsvegetablestock
SeasaltandfreshlygroundblackpepperZestof1orange
InsouppotorDutchovenovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntilsoft.Chopceleryandfennelinto¼-inchpiecesandaddtopot.Continuesautéing4minutesoruntilvegetablesaresoft.Addmirinandsaffronandstir.Addtomatoes,bayleaf,basil,parsley,maplesyrupandvegetablestock.Stir to combine and simmer covered for 20 minutes. Remove from heat andpurée with handheld blender. Season to taste with salt and pepper. Top eachservingwithapinchoforangezestandserve.
SERVES6
TIPIf using fresh tomatoes, score tops with an “x” and immerse them in boilingwaterfor15seconds.Removewithslottedspoonandsetasideuntilcoolenoughto touch. Then, gently peel away and discard skins. If tomatoes have manyseeds,cutinhalf,scoopoutanddiscardthem.
HeartyMinestroneI LIKEMY SOUP PACKEDWITHGOODNESS and didn’t namethis recipe casually. Hearty is almost an understatement! It’sincredibly easy to prepare and encourages lots of improvisation, soexperimentfreelywithdifferentlegumesandleafygreens.Thissoupcomestogetherquicklyandhasmoredepthofflavorondaytwo.
1mediumyellowonion,diced3stalkscelery,diced
1tablespoonextravirginoliveoil,plusmorefordizzling1½cupscookedgreatnorthernbeans3carrots,thinlysliced
3cupschoppedtomatoes
1½cupscookedchickpeas1½cupscookedkidneybeans1headbroccoliwithstems,cutintosmallpieces(about1cup)1½cupstrimmedandchoppedgreenbeans
5cupsvegetablestock
1tablespoonbalsamicvinegar
1bayleaf
3tablespoonschoppedfreshparsley2tablespoonschoppedfreshbasil2tablespoonschoppedfreshoregano½teaspoonseasalt,ormoretotasteFreshlygroundblackpepper
In souppot or largeDutch ovenovermediumheat, sauté onion and celery inoliveoil4–6minutesoruntilsoft.Addgreatnorthernbeansandusingapotatomasher,mashmostofthebeans(thiswillthickenbaseofsoupslightly).
Addcarrots,tomatoes,chickpeas,kidneybeans,broccoli,greenbeans,vegetablestock, balsamic vinegar, bay leaf, parsley, basil, oregano, salt and plenty ofpepper.Bringtoboil,reduceheat,coverandsimmer30minutes.Removefromheat, discard bay leaf and season to tastewith extra salt. Serve toppedwith adrizzleofoliveoil.
SERVES8
SERVINGSUGGESTIONTopwitha squeezeof fresh lemon juiceand/or stir in a tablespoonofParsleyWalnutPestobeforeserving.
GingerShiitakeSoupwithCabbageandEdamameBeansFRESH SHI ITAKE MUSHROOMS ARE AVAILABLE YEAR-ROUNDatmylocalfarm.WhileIbringthemhomewiththebestofintentions,I’vebeenknowntoforgetaboutthemuntilonedayIopenthat brown bag and discover dried mushrooms. Fortunately, oncedriedtheyofferanevenstrongertastethatisjustperfectformakingasavorystockforsoups like thisone.Don’tworry,youcanbuythemdriedatmostnaturalfoodorAsiangrocerystores.
12driedshiitakemushrooms
8cupswater
1heapingtablespoongratedfreshginger1largeleek,chopped
1tablespoongrapeseedoil
2cupsNapaorgreencabbage,thinlysliced1carrot,shredded
1cupedamamebeans,shelled
2tablespoonstamari
1teaspoonumeplumvinegarToastedorhotsesameoilPlacewholemushroomsinpot
withwaterandbringtoboil.Removefromheat,coverandletsitfor30minutes(mushroomswillbecomeverysoft).Withslottedspoon,removemushrooms,discardstemsandslicecapsintothinstrips.Setmushroomsandstockasideseparately.
InsouppotorlargeDutchovenovermediumheat,sautégingerandleekinoiluntil soft (about 3 minutes). Add shiitakes and sauté 4–5 minutes or untilmushrooms start to brown.Add cabbage, carrots, edamame beans, tamari andwater left over from soaking shiitakes.Cover and simmer 10minutes or untilcarrots are soft. Remove from heat, stir in ume plum vinegar, top individualservingswithtoastedorhotsesameoilasdesiredandserve.
SERVES6
VARIATIONSFor amoreprotein-rich soup, add cubed firm silken tofu.For a heartiermeal,prepare8ouncesofsobaorudonnoodlesanddivideamongeachserving.
MedleyofPestosFEWTHINGSTASTELIKESUMMERmorethanfreshlymadepesto.Allfalllong,Iharvestmyherbsandmakepesto–hopefullyenoughtofreezeandlastthroughwinter.Eachpestolendsitsuniqueflavortoenhanceyourrecipes,whetheryouaretossingitwithgrilledvegetables,servingasadiporspread,addingadolloptosouporusingasthebaseformarinadeoraioli.
BASICBASILPESTO2garliccloves,peeled
1cuptoastedpinenuts
2½cupspackedfreshbasilleaves½cupextravirginoliveoil,plusmoreasneeded
1tablespoonlemonjuice
Seasalt
Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoff
processor,scrapedownsidesandaddpinenuts,basil,oliveoilandlemonjuice.Processtominceallingredientsandcombine.Seasontotastewithsaltandthinwith extra olive oil to achieve desired consistency. Refrigerate or freeze inairtightcontaineruntilreadytouse.
MAKES1cup
PARSLEYWALNUTPESTO2garliccloves,peeled
1cuptoastedwalnuts
1½cupspackedflat-leafparsleyleaves¼cupextravirginoliveoil,plusmoreasneeded
2tablespoonslemonjuice
Seasalt
Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor,scrapedownsidesandaddwalnuts,parsley,oliveoilandlemonjuice.Processtominceallingredientsandcombine.Seasontotastewithsaltandthinwith extra olive oil to achieve desired consistency. Refrigerate or freeze inairtightcontaineruntilreadytouse.
MAKES cupCILANTROGINGERPEANUTPESTO2garliccloves,peeled
2teaspoonsgratedfreshginger
½cupdryroastedpeanuts1½cupspacked
freshcilantroleaves¼cupextravirginoliveoil,plusmoreasneeded
2tablespoonslimejuice
Seasalt
Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor, scrape down sides and add ginger, peanuts, cilantro, olive oil, limejuiceandsalt.Processtominceallingredientsandcombine.Seasontotastewithextrasaltandthinwithextraoliveoiltoachievedesiredconsistency.Refrigerateorfreezeinairtightcontaineruntilreadytouse.
MAKES cup
GreenBeans,FigsandPistachiosinBalsamicReductionTHE FLAVORS AND TEXTURES IN THIS DISH ARE BIG, sokeepitsimpleasyouplantherestofyourmeal.Iliketoserveitwithapieceofgrilledfishortofu–dressedsimplywitholiveoil,saltandpepper.Add awedge of cantaloupe for a beautiful contrast in colorandtaste.
6freshordriedfigsofchoice½redonion,cutintothinwedges1poundgreenbeansorharicotsverts,endstrimmed3tablespoonsvegetablestock
3tablespoonsbalsamicvinegarSeasaltandfreshlygroundblackpepper cupshelledroastedpistachiosIfusingfreshfigs,carefullytrimanddiscardtoughstems,cutfruitlengthwiseintoquartersandsetaside.
Ifusingdried figs, trimanddiscard topsandsteamfigs4minutes.Addonionandgreenbeansandsteam4minuteslongeroruntilbeansarebrightgreenandonionsaresoft.Removefromheatandtransfertomixingbowl.
Insaucepanovermediumheat,combinevegetablestockandbalsamicvinegar.Whenmixturestartstobubble,reduceheattomedium-low,stircontinuouslyandsimmer until liquid reduces by half. Remove from heat, drizzle over beanmixture (if using fresh figs, add themnow)and toss.Season to tastewith saltandpepperandservetoppedwithpistachios.
SERVES4
Pan-SearedSweetCornIREALLYDON’TEVERGETTIREDOFCORNONTHECOB,but out of necessity, I started experimentingwhenmy daughter hadbracesputonher teethandwehad todoawaywith thecobs. Ioweher a thank-you, as this recipewas an instanthit. I love it as a sidedish,butshelikesitevenmoreinatacoshellwithchoppedavocadoandtomatoes.WhiletheseasonforlocallygrownsweetcornisshortwhereI live,wecarry this recipe intoearlywinterwithfreshfrozensweetcorn.
8earssweetcorn(about4cups)½redonion,diced
3garliccloves,minced1tablespoonextravirginoliveoil1jalapeño,seededandminced½redbellpepper,diced2pincheschilepowder2pinchespaprika
1tablespoonlimejuice
SeasaltandfreshlygroundblackpepperChoppedfreshparsleyorcilantroTopreparesweetcorn,removehusksandsilksandbring2incheswatertoboilinlargepot.Addcorn,coverandcook5–6minutesoruntilkernelsarejusttender.Removefromheatandsetasideuntilcoolenoughtotouch.
Alternatively,preheatgrill tohigh.Pullbackhusks, removecorn silkandpullhusksbackovercorn.Soakearsincoolwaterfor10minutesanddrain.Placeongrill and cook for15minutesor until tender.Remove fromheat and set asideuntilcoolenoughtotouch.
In large skilletovermediumheat, sautéonionandgarlic inoliveoiluntil soft(about 3 minutes). Add jalapeño and bell pepper and sauté 2minutes longer.Slice corn from cob and add to skillet along with chile powder and paprika.
Sautéonhigh for2minutes, stirring continuously, and searkernels.Add limejuiceandseasontotastewithsaltandblackpepper.Removefromheat,foldinparsleyorcilantroandserve.
SERVES4
CabbageSautéwithTartCherriesandCrispApplesWEENJOYFRESHLYMADECOLESLAWallsummerlong.Sobythe time fall rolls around, this cooked sweet preparation comes as awelcomechange.Ilikemycabbagewiltedandjustsoft,butyoumaylike yours cooked through. If so, simply sauté until you’ve reachedyourdesiredtexture.
1mediumyellowonion,cutintothinwedges1½tablespoonsgrapeseedoil
3cupsthinlyslicedredcabbage3cupsthinlyslicedgreencabbage1cupdriedunsweetenedcherries2tablespoonsmirin
1Macounapple
(ortart,firmvarietyofchoice)Seasalt
DRESSING2tablespoonsmustardseeds
2tablespoonsbrownricesyrup1½teaspoonsapplecidervinegar2tablespoonsappleciderorjuiceInDutchovenovermediumheat,sautéonioninoil6minutesoruntilverysoft.Stirincabbages,cherriesandmirinandcontinue
sautéinguntilcabbagestartstosoften(about4minutes).Removefromheatandsetaside.
Insmalldryskilletoverlowheat,lightlytoastmustardseeds2minutesoruntilfragrant, being careful not to burn.Addbrown rice syrup, apple cider vinegarandapplecider,andwhisk1minute.Removefromheatandsetaside.
Core apple and cut into¼-inchmatchsticks. Return cabbage tomedium heat,addapple,drizzlewithdressingandfoldtocoatevenlyandheatthrough.Seasontotastewithsalt,removefromheatandserve.
SERVES4
TIPIfmakingthisdishinadvance,reheatitandaddapplesjustbeforeserving.
VARIATIONSForachange,substitutecarawayorfennelseedsforthemustardseeds.
Pan-SearedTofuwithGingerLimeGlazeMYMOTHEROFTENHASLEFTOVERSAUTÉEDTOFU inherrefrigeratorandIsimplycan’tkeepfromsneakingataste(okay,soIusually finish it). I came up with this recipe so that I could enjoyleftovers whenever I wanted and without the drive to Mom’s. Mychildren(andtheirfriends)devourthistofubeforeiteverreachesthetable,butIlikeitevenbetterafewhourslaterwhenitfirmsup.
1poundfreshfirmtofu(notsilken),drained2tablespoonsextravirginoliveoil1tablespoongratedfreshginger2tablespoonstamari
2tablespoonslimejuice
2tablespoonsmaplesyrup
Slicetofuintofilletsorcubesasdesired.Heatsautépanovermediumheat.Addoliveoil andgingerandsauté1minute. In smallbowl,whisk together tamari,limejuiceandmaplesyrup.Placetofuinskilletandaddtamarimixture.Sautétofu3–4minutesoneachside.Ifpangetsdry,deglazebyadding2tablespoonswaterandcontinuesautéinguntilbothsidesoftofuarebrownedandfirm.Forathickerglazed finish,deglazepanwithasecondmixtureofoil,ginger, tamari,limejuiceandmaplesyrup.Removefromheatandserve.
SERVES3
TIPSAnonsticksurfacewillpreventtofufromglazing.Usestainlesssteelorcastironforbest results.Themorebatchesof tofuyousear, themorecaramelizedyourglaze will become. This recipe doubles easily and you’ll be grateful for theleftovers.
SERVINGSUGGESTIONSThis tofu is a perfect addition to stir-fries, a hearty sandwich-stuffer and adelicioushigh-proteinsidedishorsnack.
BasmatiRicewithLeeks,ShiitakesandArameTHISBASICRICEISTHEPERFECTCOMPLEMENTtothebittergreens, sweet roots and hearty winter squashes that are the veryessenceof the fall harvest.Freshordried shiitakemushroomsworkequallywell in this recipe, and the arame adds an always-welcomedoseofalkalinizingminerals.
1cupbrownbasmatirice
Thumb-sizepiecekombu
2cupswaterorvegetablestock½cupdriedarame
3cupswater
15–20shiitakemushrooms(driedorfresh)1largeleek,thinlysliced2garliccloves,minced1tablespoonextravirginoliveoilUmeplumvinegar
Placericeinpotorricecookerwithkombuand2cupswaterorstock.Bringtoboil, reduce to simmer and cook covered until liquid is absorbed (about 35minutes).Removefromheatandsetaside.
Whilericeiscooking,placearameinbowl,coverwith1cupwaterandsoak15minutesoruntilsoft.Drainwater,choparameintosmallpiecesandsetaside.
Ifusingdriedmushrooms,bring2cupswatertoboil.Placemushroomsinbowl,coverwithboilingwaterandsoakuntilsoft.Drainwater,placemushroomsontowelandpressoutexcesswater.Trimanddiscardstemsfrommushrooms.Slice
capsthinlyandsetaside.
Inlargesautépanovermediumheat,sautéleekandgarlicinoiluntilsoft.Addmushrooms, stir and continue sautéing 10 minutes or until mushrooms arebrown,addingwater1tablespoonatatimeasneededtodeglazepan.Addarameandsautétoheat through(about2minutes).Removefromheat,fluffricewithforkorwoodenspoonandfoldinmushroommixture.Seasontotastewithumeplumvinegarandserve.
SERVES4
SautéedGreenswithLeeksandGarlicTHISBASICPREPARATIONOFGREENStakesmyfamilythroughall theseasonsandisparticularlydeliciouswhenwepickthegreensfromourgarden.Whiletherestofmygardenisputtobedforwinter,kale and collard greens flourish in cold weather. I’ve even foundmyselftrudgingthroughthesnowtopickthem!Experimentwithkale,collards,mustardgreens,dandeliongreens,chardoracombinationofall.
3garliccloves,minced1largeleek,slicedcrosswise1tablespoonextravirginoliveoil2bunchesassorteddarkleafygreens,chopped
2tablespoonsmirin
Umeplumvinegar
Toastedsesameseeds
InlargeskilletorDutchovenovermediumheat,sautégarlicandleekinoliveoiluntil soft (about 3minutes). Add greens andmirin and sauté until greens arebright green and tender (about 4 minutes). Remove from heat, drizzle lightlywithumeplumvinegar,sprinklewithsesameseedsandserve.
SERVES4
VARIATIONSSubstitute 1 red onion or sweet onion for the leek, or add grated fresh gingerand/orturmeric.
BalsamicGlazedRoastedRootVegetablesROASTING IS ONE OF THE EASIEST WAYS to prepare rootvegetables.Itendtomakealargequantity(atleastdoublethisrecipe)sothatIcanservethematasecondmealtossedwithawholegrainorpuréedwith vegetable stock into a creamy soup. For a surprisinglydifferenttasteandadishthat’sequallyyummy,substituteapplecidervinegarforthebalsamic.
2rutabagas,peeled6parsnips,peeled4carrots,peeled
2turnips,peeled
2largeleeks,slicedcrosswise2tablespoonsextravirginoliveoil3tablespoonsbalsamicvinegar1tablespoonchoppedfreshrosemary(or1teaspoondried)Coarseseasalt
Preheatovento400°F.
Chop rutabagas, parsnips, carrots, turnips and leeks to uniform size. Place inlargemixingbowl,drizzlewitholiveoilandbalsamicvinegar,addrosemaryandtosstocombine.Pourvegetablesintotwo9x13-inchovenproofcasserolesandroast for 35minutes or until soft. Roasting timewill vary depending on howlargeorsmallvegetablesarecut.Removefromheat,tosswithsalttotaste,andserve.
SERVES4
VARIATIONSTurn leftovers into soupbyplacing in souppotorDutchovenoverhighheat.Add enough stock to almost cover vegetables. Bring to boil, reduce heat and
simmeruntilvegetablesareheatedthrough(about5minutes).Removefromheatandpuréewithhandheldblenderuntilsmoothordesiredconsistencyisreached.Adjust tastewithanyorallof the following:applecider,orange juice,groundcinnamon, ground ginger, ground nutmeg, ground cloves, curry powder orgroundcumin.
SpaghettiSquashwithCapers,TomatoesandWatercressSPAGHETTI SQUASHSATISFIES EVERYONE INMYFAMILY.It’sfunlikespaghetti,sweetlikewintersquash,andcanbepreparedsimply by tossing itwith tomato sauce, pesto or your favorite pastaaccompaniment.Thisisoneofmyfavoritecombinationsasthebittergreens and salty capers provide balance to the sweet squash andtomatoes.
1spaghettisquash
½yellowonion,diced4garliccloves,minced2tablespoonsextravirginoliveoil
2tablespoonscapers
1½cupschoppedtomatoeswiththeirjuices2tablespoonschoppedfreshoregano
1bunchwatercress
SeasaltandfreshlygroundblackpepperPreheatovento400°F.
Halvesquash,scoopoutseedsandplacefacedowninroastingdish.Addenoughwatertocoverbottomofdishby½inchandroastuntilsoft(about40minutes
depending on size of squash).Remove fromoven and set aside.Reduce oventemperature to 250°F. When squash is cool enough to touch, hold overovenproof serving dish and use tines of fork to scrape out flesh from top tobottom.Coverwithfoilandplaceinoventokeephot.
Inlargeskilletovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntil soft. Add capers, tomatoes and oregano and sauté 2 minutes. Fold inwatercressandallow towilt (about30 seconds).Remove fromheat, season totastewithsaltandpepperandserveoverspaghettisquash.
SERVES6
SimpleStuffedMochiwithBitterGreensMOCHI ISMADE FROMPRESSED SWEETBROWNRICE andcomes in a variety of flavors, including cinnamon raisin, plain andevenchocolate(whichisdifficulttofindbutworththeeffort!).Keepmochiinyourrefrigeratortousewhenyoudon’thavetimetopreparewhole grains or as a nutritious alternative to bread.Mochimakes agreat pocket for leftovers, chopped dried fruits and nuts and, ofcourse,sautéedgreensandvegetables,asI’vedonehere.
12freshshiitakemushrooms
1leek,slicedwidthwise1tablespoonextravirginoliveoil1tablespoonBraggsLiquidAminosormoreasneeded1cupgratedcarrots
1cupgrateddaikon
1tablespoonmirin
1largebunchlacinatokale,choppedintobite-sizepieces1tablespoontoastedsesameseeds112.5-ouncepackagegarlicoronionmochi,cutinto12squaresPreheatovento350°F.
Prepareshiitakemushroomsbyremovinganddiscardingstemsandslicingcapsthinly.Setaside.
Heat large skillet to medium and sauté leek in olive oil until soft (about 3minutes). Add shiitakes and continue sautéing. Addwater or liquid aminos 1tablespoon at a time to deglaze pan. Continue sautéing until mushroomscaramelize (8–10minutes total).Addcarrots,daikonandmirinandsautéuntilcarrotsaresoft(4–5minutes).Foldinkaleandsauté4minutesoruntiltender.Removefromheat,tosswithsesameseedsandsetaside.
Placemochisquaresonaparchment-linedbakingsheetandbakeuntiltheypuff(followdirectionsonpackage).Remove fromoven, sliceopeneachpuff, stuffwithsautéedgreensandserve.
MAKES12stuffedmochisquares
Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbsMILLET IS A FAIRLY MILD GRAIN, but this preparation isanything but! My favorite way to serve this dish is with roastedportobello mushrooms – either stuffed into the cap, or with themushroomslicedandservedoverthegrain.Thesaltinessoftheolivesand the tanginess of the sun-dried tomatoes also make this a greataccompaniment to sautéed greens and lemon or Provençal-stylechicken,fishortofu.
1cupmillet
6sun-driedtomatoes,finelychopped
2cupswater
1redonion,finelychopped1tablespoonextravirginoliveoil
1tablespoonmincedfreshrosemary(or1teaspoondried)1tablespoonmincedfreshthyme(or1teaspoondried)1tablespoonmincedfreshoregano
(or1teaspoondried)
2teaspoonsmirin
¼cupchoppedcuredolivesofchoice
Freshlygroundblackpepper
Placemilletinfine-meshstrainer,rinseanddrain.
Transfer millet to Dutch oven and dry roast over medium heat until fragrant(about3minutes).Addsun-driedtomatoesandwaterandbringtoboil.Reduceheat to medium-low, cover and simmer until liquid is absorbed (about 25minutes).Removefromheat(donotfluff)andsetaside.
Inmediumskilletovermediumheat,sautéonioninoliveoil3minutesoruntilsoft.Addherbs,mirinandolivesandcontinuesautéing2minutes.Removefromheat.
Fluff millet with fork, fold in herb mixture, season to taste with pepper andserve.
TIPSIfyoudon’thaveallherbsonhand,substitute1tablespoonherbesdeProvence,andgarnishwithchoppedfreshflat-leafparsley.
PintoBeanswithStewedTomatoesandSpinachTHIS ISYOURNEWGO-TORECIPE for those late-in-the-seasontomatoes that are perfectly sweet but that look a bit worse for thewear. The first time Imade this recipe I used canned tomatoes, butthenmy friendRon inNewMexico toldmeabouthisgrandmother,who used to make her pinto beans with a whole tomato. I amdefinitely not one to arguewith tradition– let aloneGrandma.So Iimmediatelychangedmyrecipe.Asexpected–shewasright!
1cupdriedpintobeans
2½cupsvegetablestockThumb-sizepiecekombu¼teaspoongroundcumin
2mediumtomatoes
1yellowonion,chopped2cupspackedspinachleavesSeasaltandfreshlygroundblackpepperSoakbeansasdesiredaccordingtoinstructions.Drainsoakingwater,rinsebeansanddrainwell.
In Dutch oven over high heat, bring vegetable stock to boil. Add beans andkombu.Whenliquidreturnstoboil,skimoffanddiscardanyfoamfromtopandreduceheattomedium-low.Addcuminandtomatoes(wholeorchopped),coverandsimmer45minutes.
Foldinchoppedonionandspinachandseasonwithsaltandpepper.Coverandcook an additional 20 minutes or until nearly all liquid is absorbed. Removefromheatandserve.
SERVES4
TIPSYou can use any variety of tomatoes that you like, but a nice juicy beefsteakstyle infuses this dishmuchmore than the traditional plum tomatoes used forcooking. To take this dish into winter, substitute 1½ cups canned choppedtomatoesforthe2wholetomatoes.
SesameForbiddenRiceTHISBLACKRICEISSIMPLE,STRIKINGANDRICH,andwillsurelymaketherestofyourmealvisuallypop.Imaginethevarietyoftastes,texturesandcolorswhenyouserveitwithpink-orangesalmon,bright leafy greens and vibrant yellow sweet corn. It smellswonderful,lookswonderfulandisafeastforallofyoursenses!Foracompletelydifferentmeal, serve this ricewithPan-SearedTofuwithGingerLimeGlazeandsteamedbokchoy.
1cupforbiddenblackrice
2cupswater
Thumb-sizepiecekombu
2tablespoonstoastedsesameoil¼cuptoastedsesameseeds
1teaspoonumeplumvinegarRinsericeandplaceinpotwithwaterandkombu.Bringtoboil,reduceheat,coverandsimmeruntilliquidisabsorbed.Removefromheatandsetasidetocoolslightly.Removeanddiscardkombu,fluffriceanddresswithsesameoil,sesameseedsandumeplumvinegar.Servewarm.
SERVES4
TIPEnjoy this rich grain dish as a salad by allowing your rice to cool first, thenfluffingwithafork.
VARIATIONSInthespring,foldinfinelychoppedgarlicscapes,sugarsnappeasandmandarinoranges.Insummer,trychoppedscallionandchoppedpeaches.
VeggieHashGROWINGUP,mymother used tomake “Goodness Soup” out ofonions, carrots, grains, legumes – whatever she had on hand.Everythingcametogetherandsimmeredforhoursuntil itwas thick,creamyanddelicious.Thisrecipeemploys thesame“everythingbutthe kitchen sink” approach – but without the liquid to turn it intosoup!
1mediumyellowonion,diced
3garliccloves,minced
3tablespoonsgrapeseedoil
2cupsgratedsweetpotatoes
2cupsgratedpotatoes(fingerlingorothervariety,peeledifnecessary)
1cupgratedzucchini
1cupgratedyellowsummersquash¼cupchoppedfreshflat-leafparsleySeasaltandfreshlygroundblackpepperInlargeoven-proofskilletovermediumheat,sautéonionandgarlicin1tablespoonoilfor6minutesoruntilcaramelized.Addsweetpotatoesandwhitepotatoesandsauté4minutes.Placezucchiniandsummersquashinsieveoverbowl.Pressfirmlytogetridofasmuchliquidaspossible.Addtopotatoesalongwithparsley,andseasontotastewithplentyofsaltandpepper.Continuesautéinguntilvegetablesarecookedthrough(10
–12minutes).
Turnbroiler tohigh.Spreadhashevenlyacrossskillet,placeunderbroilerandcook6minutesoruntilhashiscrisponthetop(butnotburnt)andsoftontheinside. Remove from oven, flip hash, spread evenly in skillet and return tobroilerforanadditional6minutesoruntilcrisp.Removefromovenandserve.
SERVES4
VARIATIONSIf you prefer hash that holds together more, add 2 well-beaten eggs (or theequivalenteggreplacerofchoice)duringthesauté.Spicethisdishupwithafewdashesofhotsauce.
SERVINGSUGGESTIONSServewithrefriedpintobeans,orscrambledtofuoreggs.Enjoyitjustasis,ortopwithredorgreensalsa,slicedavocadoand/orguacamole.
CarrotZucchiniMuffinsIPREFERPIETOCAKEANDMUFFINSANYDAYoftheyear…except when I make this recipe. As is so often the case, thiscombinationgrewoutofacraving,notonlyforalight,moistmuffinwithjusttherightcombinationofsavoryandsweet,butforahealthysnack that would make my children feel that Mommy bakedsomethingspecialjustforthem.Itworkedforme.Ihopeitworksforyou!
DRYINGREDIENTScupchickpeaflour½cupcornflour½cupalmondmeal¼cuppotatostarch1tablespoonbakingpowder
1teaspoonbakingsoda
¼teaspoonseasalt¼teaspoongroundnutmeg¼teaspoongroundcinnamon
WETINGREDIENTScupmashedbanana(fromabout1largeripebanana) cupmaplesyrup
1tablespoonlemonjuice
½teaspoonvanillaextractcupgratedcarrots cupgratedzucchini½cupchoppedtoastedwalnuts½cupdriedcurrantsorraisinsPreheatovento350°Fandpreparemini-muffintinswithoilorpapermuffincups.
Inlargemixingbowl,whisktogetheralldryingredients.Inseparatelargebowl,whisk together banana, maple syrup, lemon juice and vanilla. Place gratedcarrots and zucchini together in a piece of cheesecloth or paper towel andsqueeze out excess liquid. Add to wet ingredients along with walnuts andcurrants or raisins and stir to combine. Pourwet ingredients into dry andmixbrieflytocombine.Immediatelyscoopbatterbytablespoonfulsintomuffintins.Distributebatterevenly.Bake20minutesoruntiltoothpickinsertedincenterofmuffin comes out clean. Remove from oven and set on wire rack to coolcompletelybeforeremovingfromtins.
MAKESapproximately34minimuffinsTIPMuffinsfreezewellinanairtightcontainer.
PumpkinSpiceMuffinsTHESEMUFFINS,FULLOFMYFAVORITEwarmingspices,wereahitfromtheverybeginning.Thehigh-proteincombinationoffloursused makes them a nutritious breakfast snack, and an extremelypopularlunchboxtreat.
WETINGREDIENTS1cuppitteddates
1tablespoonlemonjuice
1½cupscookedpumpkinpurée½cupmaplesyrup
½teaspoonvanillaextract¼cupalmondbuttercupgratedpeeledappleorapplesauceDRYINGREDIENTS
½cupbrownteffflour½cupchickpeaflour½cupalmondmeal¼cuppotatostarch¼teaspoonseasalt1tablespoonbakingpowder
1teaspoonbakingsoda
1teaspoongroundcinnamon¼teaspoongroundcloves
¼teaspoongroundnutmegteaspoongroundallspicePreheatovento350°Fandpreparemini-muffintinswithoilorpapermuffincups.
Place dates in food processor andmince. Add remaining wet ingredients andprocess to combine. Place all dry ingredients in separate bowl, and whisk tocombine.
Pourwet ingredients into dry andmix briefly to combine. Immediately scoopbatter by the tablespoonful intomuffin tins.Distribute batter evenly. Bake 20minutesoruntiltoothpickinsertedincentercomesoutclean.Removefromovenandsetonracktocoolcompletelybeforeremovingfromtins.
MAKESapproximately30minimuffinsTIPMuffinsfreezewellinanairtightcontainer.
PeanutButterBallsIT ISWELLKNOWN INMYFAMILY that I loveReese’s PeanutButterCups.Mywillpower holdsme in good stead formost of theyear,butHalloweencanbeaproblem.Eating justonepeanutbuttercupisdifficult,andmultipleindulgencesstartanaddictionthatcanbetroublesome.Ratherthanfacemyproblem,IdecidedtofeeditandsoIcreatedthishealthieralternative,whichIlikejustasmuchas,ifnotmorethan,theoriginal.
1cupnaturalpeanutbutter
½cupmaplesyrup½cupcrispyricecereal,plusmoreifneeded
2cupsgluten-anddairy-freechocolatechipsor12ouncesdarkchocolate
Place peanut butter andmaple syrup in food processor and pulse to combine.Fold incrispyricecereal. Ifyourpeanutbutter isparticularlyrunny,addmorecerealuntilmixtureholdstogetherinballs.Formpenny-sizeballsandplaceonparchment-linedcookiesheet.
Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat. Drop 3 or 4 balls at a time into chocolate and roll them around untilcoveredcompletely.Withateaspoon,scoopouteachballindividually,holdingitagainst the side of the bowl to allow excess chocolate to drip off. Place eachchocolate-covered ball back on lined cookie sheet. Repeat until all balls arecoated and refrigerate until firm (at least 1 hour). Serve cold or roomtemperature.
MAKES30balls
VARIATION
Foraddednutritionalvalueandabitofwelcomecrunch,add¼cupcacaonibstopeanutbutterandmaplesyrupwhenyouaddthecrispyrice.
BakedAppleswithRaisinsandToastedAlmondsTHERE’S SOMETHING ABOUT BAKED APPLES that takes mebacktomygrandmother’skitchen.Thisrecipenourishesthatmemoryandhas the addedbenefit of fillingmyhomeandmyheartwith itswonderfularoma. It’smucheasier to serve thanwholebakedapplesand is especially goodwith a dollop of vanilla rice creamorGreekyogurt.
4bakingapplesofchoice
½cupslicedalmonds¼cupraisins½cupmaplesyrup½cupappleciderorjuice2teaspoonsgratedfreshginger2teaspoonslemonjuice
1tablespoonlemonzest
Freshlygratednutmeg
Preheatovento350°F.
Halve apples and scoop out cores. Halve again and fit apples close together(fleshsideup)inan8x8-inchbakingdishinonelayer.Sprinklealmondsandraisinsevenlyoverapples.
Insmallsaucepanovermediumheat,combinemaplesyrup,applecider,gingerand lemon juice, and heat briefly. Remove from heat and pour evenly overapples.Sprinklelemonzestandnutmegevenlyoverthetop,covertightlywithfoilandbake45minutesoruntilapplesaresoft.Removefromovenandremove
foil.Preheatbroiler.Broil apples1minute tobrown tops.Remove fromoven,coolslightlyandserveappleswithextracookingliquidasdesired.
SERVES6
VARIATIONSSubstitutepecans anddried cranberries for almondsand raisins.Youcanevensubstitutepearsforapples.
WINTER
HotSpicedCoconutMilk
GreenTeawithLemongrassandGinger
ShallotFigSpread
MangoChutney
CreamyBroccoliSoup
NewYear’sSoup
SweetPotatoandCashewSoupwithAvocadoCream
CurriedCauliflowerStewwithChickpeas
SweetRootCasserolewithDriedFruit
HerbRoastedCauliflowerwithShiitakeMushrooms
JerusalemArtichokeswithLemonandRosemary
SesameMisoTofuwithAsianGreens
KabochaSquashandSproutswithPearsandPomegranate
WildRicewithLemon,FennelandDriedPlums
DeepDishGreenswithMilletAmaranthCrust
VegetableMedleywithChiles
SautéedKale
withRedOnionsandCannelliniBeans
FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme
MilletinthePotwithAdukiBeansandCollards
GlazedTempehandSweetVegetables
CinnamonWholeOatswithToastedAlmonds
ButtercupSquashwithQuinoa,ApricotandSageStuffing
OrangeChocolateMousse
PearCake
CocoaBrownies
HeartWarmingWinterDrinksMYWEEKLYTRIPSTOTHEFARMarealwaysthesourceofgreatinspiration.Bothoftheserecipeswerecreatedasaresultofthesevisits.ThecoconutmilkisabrewthatonecustomersharedwithmewhenIquestionedtheextraordinaryamountofturmerichewaspurchasing.Hemakesitasamedicinalbrew,butIspicedituptocreatethisfestiveholidaytreat.Thetea,ontheotherhand,ismyideaofamedicinalbrewthat’sperfectonacoldday,andequallydeliciousservedchilledintheheatofsummer.
HOTSPICEDCOCONUTMILK3cupsrice,almondorhempmilk1½cupscoconutmilk1tablespoongratedfreshturmeric1tablespoongratedfreshginger3piecesstaranise
3cinnamonsticks
5wholecloves
Zestof1orange
FreshlygratedwholenutmegPlaceallingredientsexceptnutmeginpotoverhighheatandwhiskuntilsmooth.Bringtogentleboil,reduceheattolow,coverandsimmer30minutes.Removefromheatandservehot,toppedwithnutmeg.
SERVES6
GREENTEAWITHLEMONGRASSANDGINGER2stalkslemongrass(bottom4inchesonly)1-inchpiecefreshginger,peeledandchopped4cupswater
4greenteateabags
1tablespoonpomegranatejuice
Trim dry ends from lemongrass and discard. Peel outer leaves, and sliceremainingstalks lengthwise into thinstrips.Place inpot,addgingerandwaterandbringtoboil.Reduceheatandsimmer10minutes.Removefromheat,addteabags and steep 3–4 minutes (longer steeping will yield a more bitter tea).Removeteabags,lemongrassandgingeranddiscard.Stirinpomegranatejuiceandserve.
SERVES4
VARIATIONChillandservewithasprigofmintorlemonbalmforacoolsummericedtea.
ShallotFigSpreadYOU’REGOINGTOLOVETHISVERSATILESPREAD!Enjoyitas an appetizer or a snack on a rice cracker, thin it with water ororangejuiceforasavorymarinade,orspreaditonaricetortilla,topwithsautéedchardandbroilforayummygourmetpizza.
1cupdriedTurkishfigs(about12)
2cupswater
7shallots,peeledandthinlysliced1tablespoonextravirginoliveoil1tablespoongratedfreshgingerZestof1largeorangeJuiceof2oranges
2tablespoonsmaplesyrup
Preparefigsbydiscardingtoughstemendsandcuttingfruitintohalves.Placeinsmallpotovermedium-highheatwith2cupswaterandbring toboil.Simmeruntil liquidisreducedto½cup(about20minutes).Removefromheatandsetaside,keepingfigsinliquid.
Overmediumheat,sautéshallotsinoliveoiluntilverysoft(about15minutes).Addginger,orangezestandjuice.Stircontinuouslyandsauté5minuteslonger.Add figs, reduced liquid and maple syrup. Stir to combine and remove fromheat.Whencoolenoughtotouch,transfermixtureintomixingbowlandgentlypuréewithhandheldblender(orfoodprocessor)untilspreadisblendedbutsomefigs and onions are still visible. Cover and refrigerate at least 1 hour beforeserving.
MAKES2cups
MangoChutneyITCANBEHARDTOSAYGOOD-BYEtotherefreshingfruitsandberries of summer. So I carry that sweetness into my winter menuwith this chutney. I serve it as a spread on crackers, a topping toaccompany fish or chicken, or thinned and used as a marinade fortofu.Addsomebittergreensandyouhaveacompletemeal.
1mediumsweetonion,diced
2stalkscelery,diced
2tablespoonsgratedfreshginger1tablespoongratedfreshturmeric(or1teaspoondried)2teaspoonsvirgincoconutoil2mangoes,peeledanddiced½cupraisins
cupsweetwhitewine2tablespoonsapplecidervinegar1teaspoongroundcoriander½teaspoongroundcumin
¼teaspoongroundcinnamonPinchofseasalt
InDutch oven overmedium heat, sauté onion, celery, ginger and turmeric incoconutoiluntiljustsoft(about4minutes).Addremainingingredientsandstir.Whenchutneystarts tobubble,reduceheat tomedium-low,coverandcook30minutes or until ingredients are soft and blended together. Remove cover andcookanadditional10minutestoreduceliquids.Removefromheat,stirandsetasidetocool.Stirbeforeserving.
MAKESapproximately3cupsTIPSForbest results,make this recipe inadvance so that the flavorscanblendand
develop. For a more pungent finish, add a dash of ground cayenne beforesimmering. This recipe doubles easily and can be stored in the freezer in anairtightcontainer.
CreamyBroccoliSoupYOUCANUSETHISRECIPEASATEMPLATE for any cream-stylesoup.Forawholenewtaste,trysubstitutingspinach,parsnipsorcannellini beans for the broccoli. Prepare whichever vegetable youselectasyourprimarybaseandaddit to thepotoncetheonionandgarlicaresoft.
2garliccloves,peeled1mediumyellowonion,chopped2tablespoonsextravirginoliveoil1largebunchbroccoli(about7cupschopped)2cupsricemilk
1cuprolledoats
3cupsvegetablestock
¼cupmellowwhiteorchickpeamiso¼cupwater
In soup pot or largeDutch oven overmedium heat, sauté garlic and onion inoliveoiluntilsoft(about3minutes).
Prepare broccoli by peeling stalks and discarding tough ends. Cut remainingstalksandtopsintobite-sizepiecesandaddtopotwithonionsandgarlic.Addricemilk,oats,andvegetablestock.Bringtoboilandstir,makingsurealloatsaresubmergedinstock.Reduceheattomedium,coverandsimmer10minutesoruntilbroccoliissoft.Removefromheat.
Usinghandheldblenderorfoodprocessor,puréesoupuntilsmoothandcreamy.Inseparatebowl,dissolvemisoinwater,stirintoindividualservingsofslightlycooledsoupandserve.
SERVES6
TIPMisoisalivingfoodthathelpsreplenishhealthyintestinalflorabutlosesthese
health benefitswhen boiled.Always remove soup fromheat and cool slightlybeforeaddingmiso.
NewYear’sSoupIN THE SOUTH IT’SBELIEVED that eating black-eyed peas andcollardgreensonNewYear’sDayensuresgoodluckandprosperityinthe year ahead. This less traditional preparation is simple andsoothing,without thehamhockoften found in traditional “peas andgreens.” Inmy homewe eat this soup allwinter long, but onNewYear’sDayitespeciallyprovideswelcomewholesomenesstobalancethesweetsoftheholidayseason.
1mediumyellowonion,chopped4garliccloves,minced
1tablespoonextravirginoliveoil3carrots,cutinto -inchrounds(about2cups)3parsnips,cutinto -inchrounds(about1cup)1bunchcollardgreens,stemsremoved3cupscookedblack-eyedpeas2tablespoonschoppedfreshoregano
4cupsvegetablestock
1tablespoonapplecidervinegarSeasaltandfreshlygroundblackpepperInsouppotorlargeDutchovenovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntilsoft.Addcarrotsandparsnipsandsauté3minutes.Chopcollardgreensintobite-sizepiecesandaddtopotalongwithblack-eyedpeasandoregano.Addvegetablestock,bringtoboil,cover,reduceheatandsimmer20–25minutes.Stirinapplecidervinegarandseasontotastewithsaltandpepper.Removefromheatandserve.
SERVES6
SERVINGSUGGESTIONForaheartiermeal,stir1cupcookedquinoaormilletintosoupbeforeserving.
SweetPotatoandCashewSoupwithAvocadoCreamIFIRSTTASTEDTHISSOUPatawonderfulrestaurantinToronto,andI’vebeencravingiteversince.I’vealtereditabitbyaddingtheavocadocream,butit’sequallydeliciouswithjustadrizzleofsageortruffle oil as the garnish. The cashews provide a rich creaminesswithoutactualcream,andyoucanmakeitcompletelyfreeoftreenutsbyusingsunflowerbutterinstead.
AVOCADOCREAM1garlicclove,peeled
2avocados
¼cupplainsoyyogurt(orplainyogurtofchoice)
3tablespoonslimejuice
¼cupfreshcilantroleaves¼teaspoonseasalt
SOUP1mediumonion,chopped2stalkscelery,chopped
2tablespoonsgrapeseedoil
3mediumsweetpotatoes,peeledandchopped1cupcashewsorcashewbutter
5cupsvegetablestock
Seasalt
½cupchoppedscallions
PREPARINGAVOCADOCREAMWith food processor running, drop in garlic and process until minced. Halveavocados,andremoveandsavepits.Scoopoutavocadoflesh,addtoprocessorandwhipuntilsmooth.Addyogurt,limejuice,cilantroandsaltandprocessuntilevenlycombined.Place inairtightcontainerwithpits topreventbrowningandsetasideorrefrigerateuntilreadytoserve.
PREPARINGSOUPInsouppotorlargeDutchovenovermediumheat,sautéonionandceleryinoiluntil soft (4–6 minutes). Add sweet potatoes, cashews or cashew butter andvegetable stock. Bring to boil, reduce heat and simmer 20 minutes. Removefromheat andpuréewithhandheldblender until smooth.Season to tastewithsalt and add stock or water to achieve desired consistency. Remove pit fromcreamandcomposeindividualservingsofsoupwithadollopofavocadocreamineachandasprinkleofchoppedscallions.
SERVES4
CurriedCauliflowerStewwithChickpeasIWASONCE THEGIRLWHODIDN’T LIKE CAULIFLOWER,butthisdishtotallychangedmytune.Cauliflower’smildflavorlendsitself easily to a variety of spices and is the perfect complement tocurryinparticular.Foranevenheartiermeal,Iaddsteamedtempehtothisrecipeandserveitwithbrownbasmatiriceandsteamedmustardgreens.
1headcauliflower
1mediumyellowonion,slicedintothinwedges2garliccloves,minced1-inchpiecefreshginger,peeledandcutintomatchsticks
1tablespoongrapeseedoil
2carrots,slicedinto¼-inchrounds2tablespoonsmirin
1tablespooncurrypowder
1cupvegetablestock
1½cupschoppedtomatoeswiththeirjuices1½cupscookedchickpeas
2tablespoonsraisins
SeasaltandfreshlygroundblackpepperChoppedfreshcilantro
Prepare cauliflower by removing and discarding outer leaves and inner stems.Cutfloretsintosmallpiecesandsetaside.
InDutchovenovermedium-highheat,sautéonion,garlicandgingerinoiluntilsoft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, currypowder,vegetablestock,tomatoesandchickpeasandstirtocombine.Bringstewto simmer, fold in cauliflower and raisins and cook until cauliflower is soft(about 5minutes).Season to tastewith salt andpepper and serve toppedwithcilantro.
SERVES4
SweetRootCasserolewithDriedFruitGROWINGUP,IREMEMBERTZIMMESbeingmyfavoritedishatall ofourholiday celebrations.As a child, I loved it because itwassweetanddelicious,butasanadultitwassimplytoosweet.Thisnewversion features many more seasonal vegetables than mygrandmother’s traditional tzimmes and combines it allwith pungentgingerandtartcherriesforadishthat’shardtoresist.
3mediumsweetpotatoes,peeled6parsnips,peeled
5carrots,peeled1smallyellowonion,slicedintowedges10pittedprunes,halved½cupunsweeteneddriedcherries2-inchpiecefreshginger,peeledandjulienned
1cuporangejuice
¼cupmaplesyrup¼cuplimejuice1teaspoonarrowrootpowder teaspoonfreshlygratednutmegZestof1lemon,coarselychoppedSeasalt
Preheatovento375°F.
Chopsweetpotatoes,parsnipsandcarrots into1-inchchunksandplace in9x13-inch casserole. Add onion, prunes, cherries and ginger and toss to evenlydistributeingredients.Inseparatebowl,combineorangejuice,maplesyrup,limejuice,arrowroot,nutmeg,lemonzestandsalt.Whisktocombineingredientsand
pourevenlyovervegetables.Coverwithfoilandbake45minutes.Removefromoven, remove foil and baste. Return uncovered casserole to oven and bakeanother15minutes.Tossvegetablestorecoatwiththickeningliquidandbakeafinal15minutes.Removefromoven,tossvegetablesagaintorecoatwithsauceandserve.
SERVES8
VARIATIONSOne large butternut squash can be substituted for the sweet potatoes, parsnipsandcarrots.Ifyouhaveleftovers,heattheminapotwithjustenoughvegetablestock to cover and lightly purée for a sweet root vegetable soup with arefreshing,tartfinish.
HerbRoastedCauliflowerwithShiitakeMushroomsWHENIFIRSTDISCOVEREDhowcreamyandsmoothcauliflowerbecamewhenpuréed, Iknew ithadmuchmorepotential than Ihadgivenitcreditforinmycauliflower-hatingyouth.Now,Icanhardlygetenough.ThecaramelizedmushroomsandBrusselssproutsinthisrecipeareawinningcombination,androastingbringsout theearthytasteofthecauliflowerevenmore.ServeitwithFrenchlentilsorwildriceforawarmandtastywintermeal.
1largeheadcauliflower
1½dozenBrusselssprouts½poundshiitakemushrooms2garliccloves,peeled¼cupfreshsageleaves(or1½tablespoonsdried)¼cupfreshoregano(or1½tablespoonsdried)
2teaspoonscoarseseasalt
¼cupextravirginoliveoilPreheatovento400°F.
Prepare cauliflower by removing and discarding outer leaves and inner stems.Cut florets into small pieces andplace in largemixingbowl.PrepareBrusselssprouts by cutting away and discarding dry ends. Halve sprouts and place inbowlwithcauliflower.Removestemsfromshiitakemushroomcaps,slicecapsinto¼inchstripsandaddtovegetables.
With food processor running, drop in garlic cloves and process until minced.Add sage, oregano, salt and oil and pulse briefly to chop herbs and blendingredients. Remove from processor bowl and fold into vegetables to coatevenly.Transfertobakingdishandroast15minutes.Removefromoven,tossto
redistributeandpreventburning,androastanadditional15–20minutesoruntiltender.Removefromovenandserve.
SERVES4
TIPIfBrusselssproutsareparticularlylarge,youmaywanttocutthemintoquartersinsteadofhalves.
JerusalemArtichokeswithLemonandRosemaryALSO REFERRED TO AS A “SUNCHOKE,” this high-iron rootvegetableisanicealternativetopotatoesandbringswithitawelcomecrunch.Servethemontheirownortossfinishedchokeswithsteamedcollardgreensorkaleforaheartierandmorecolorfulsidedish.
8–10Jerusalemartichokes2tablespoonsextravirginoliveoil4garliccloves,minced
2tablespoonslemonjuice
1tablespoonmincedfreshrosemary(or1teaspoondried)SeasaltandfreshlygroundblackpepperScrubartichokeswellandslicewidthwise.Placecast-ironskilletovermediumheat.Addoliveoilandslicedchokesandsauté2–3minutes.Addgarlicandlemonjuiceandcontinuesautéing4–5minutes.Deglazepanwith1tablespoonwateratatime,asneeded.Addrosemary,saltandpepperandsauté1minutelongeroruntilchokesarecaramelized.Removefromheat,addmoresaltandpepperasdesiredandserve.
SERVES4
SesameMisoTofuwithAsianGreensTHISMAYLOOKLIKEASINGLERECIPE,butinfactitdeliverstonsofoptionsthatmyfamilyloves.Iregularlymakethemarinatedtofutoaccompanyriceandgreens,tostuffintosandwiches,orsimplyto snack on. And I like to serve the stir-fried vegetables overforbiddenriceornoodles,alongsideapieceofgrilledsalmonand,ofcourse,tossedwiththesesamemisotofuasI’vedonehere.HardlyaweekgoesbywhenIhaven’tusedthisrecipe–onewayoranother.
1poundfirmtofu(notsilken)MARINADE
2tablespoonsmellowwhitemiso
2tablespoonstahini
2tablespoonsgratedfreshginger2tablespoonsbrownricevinegar2tablespoonsmaplesyruporbrownricesyrup¼cupwater
STIRFRY½mediumyellowonion,cutintowedges2tablespoonsgrapeseedoil1cupjuliennedcarrots
1cupsnowpeas2cupschoppedbokchoy
4cupschopped
Napacabbage
1tablespoontamari
1tablespoonmirin
1½cupsmungbeansprouts,rinsedwellToastedsesameoil
Wraptofuintowelandgentlypressoutexcessliquid.Cuttofuinto1-inchcubesand place in 8-inch square casserole. In mixing bowl, whisk together allmarinadeingredients.Pourovertofuandmarinate30minutes.
Preheatovento400°F.Transfertofutocleanbakingdishandroast15minutes.Donotdiscardmarinade.Remove fromoven, flip tofupieces, coatwithmoremarinade and return to oven to roast an additional 15minutes. Remove fromovenandsetasideuntilreadytostir-fry.
In wok or Dutch oven over high heat, stir-fry onion in 1 tablespoon oil 2minutes.Addcarrotsandsnowpeasandstir-fry1minuteoruntilbrightorangeand green. Remove all vegetables from wok and set aside. Add remainingtablespoonoiltowokandstir-frybokchoyandNapacabbage1minuteoruntilwilted. Fold in carrots, snow peas and tofu. Add tamari and mirin, toss andremove fromheat.Addbean sprouts,drizzlewith toasted sesameoil, tossandserve.
SERVES4
TIPToyieldfirmertofu,allowittositbrieflyafterroasting.
VARIATIONSubstitute steamed tempeh for the tofu. Experiment with toppings such aschoppedscallion,dryroastedpeanuts,gomasioorhotsesameoil.
KabochaSquashandSproutswithPearsandPomegranateKOBACHASQUASHCANBEQUITEDECEPTIVEwithitstough-lookingskin,butinactualityit’stender,heartyanddeliciouslysweet–skin and all! Because kabocha does not require peeling, it isparticularly easy to prepare. The dark green skin and bright orangefleshprovidebeautifulcolorcontrast,anditsslightlydry,sweettasteisagreatcomplementtotheotherflavorsandtexturesinthisdish.
1kabochasquash,halvedandseeded12Brusselssprouts,trimmed
3ripepears
1largeleek,choppedwidthwise2tablespoonspomegranatejuice2tablespoonsextravirginoliveoil
1tablespoonmaplesyrup
teaspoonfreshlygratednutmeg
1teaspooncoarseseasalt
½cuptoastedwalnutsSeedsfrom½pomegranatePreheatovento400°F.
Cutsquash,Brusselssproutsandpearsintoequalbite-sizepiecesandplacein9x13-inchcasserole.Addleekandtosstocombine.Insmallbowl,whisktogetherpomegranatejuice,oliveoil,maplesyrupandnutmeg.Pourovervegetablesandtosstocoat.Roast20minutes.
Remove from oven, toss to ensure even roasting and return to oven for 20minuteslongeroruntilsquashissoft.Roastingtimewilldependonthesizeofthecutvegetables.Removefromoven,sprinklewithsaltandwalnutsandservetoppedwithpomegranateseeds.
SERVES6
VARIATIONSDelicatasquashisanotherwintersquashthatdoesnotrequirepeelingandcanbesubstitutedeasilyforthekabocha,ascanpeeledbutternutsquash.
WildRicewithLemon,FennelandDriedPlumsWILDRICE ISAGREATSOURCEOFPROTEIN.As a runner, Iespeciallyappreciatethegreatlong-lastingenergyitprovideswithoutmakingmefeelwearyorsluggish.Infact,Itendtoincludewildriceinmydinnerthenightbeforealongrun,bikerideorhike,asit’sgreatfuelandtastesdelicious!
1cupwildrice
2½cupsvegetablestockPinchofseasalt½fennelbulb,finelychopped4clovesgarlic,minced
2tablespoonsextravirginoliveoil cupchoppeddriedplums(prunes)
2tablespoonsmirin
1tablespoonfreshthymeleaves1tablespoonchoppedfreshsageJuiceandzestof1lemon¼cupchoppedfreshflat-leafparsley½cuptoastedpinenuts
Rinsericeandplaceinpotwithvegetablestockandsalt.Turnheattohighandbring to boil. Reduce heat to medium-low, cover and simmer until liquid isabsorbed(about45minutes).Removefromheatandsetaside,butdonotfluffyet.
In largeDutchovenovermediumheat,sauté fennelandgarlic inoiluntil soft
(about 6 minutes). Stir in dried plums and mirin and continue sautéing 3minutes.Deglazepanasneededwithwater1 tablespoonata time.Addthymeandsageandstir.Fluffwildricewithwoodenspoonandaddtopot.Addlemonjuice and zest and fold to incorporate. Continue sautéing until rice is heatedthrough.Removefromheat,tosswithparsleyandpinenutsandserve.
SERVES4
VARIATIONSSubstitutebasmati,jasmineorforbiddenblackriceforthewildrice.
SERVINGSUGGESTIONSIusuallyservethisrecipeasasidedish,butitcanalsobeusedasastuffingforcabbagerollsorroastedsquash.
DeepDishGreenswithMilletAmaranthCrustWHENMYCHILDRENWEREYOUNG,Imadethisone-dishmealwithfrozenveggiesandamoretraditionalpiecrust.Astheybecamemore adventurous eaters, I added more dark leafy greens, andeventually exchanged the crust for this hearty whole-grain topping.I’mnotsuremyfamilyevenrememberstheoriginalversion,buttheydefinitelylovewhatithasbecome.
TOPPINGcupcombinedmilletandamaranth
2cupsvegetablestock
¼teaspoonseasalt2tablespoonschoppedfreshparsleyFreshlygroundblackpepperExtravirginoliveoilFILLING
1mediumyellowonion,chopped
1tablespoongrapeseedoil
3carrots,chopped1½cupsfrozenpeas1½cupsfrozencorn
2tablespoonsmirin
1bunchkale,chopped1bunchcollardgreens,chopped1cupwater
2tablespoonstamari
1tablespoonarrowrootpowderPlacemilletandamaranthinpotorricecookerwithvegetablestockandsalt.Bringtoboil,cover,reduceheatandsimmeruntilallliquidisabsorbed.Removefromheatandsetaside.
InlargeDutchovenovermediumheat,sautéonioninoil3minutesoruntilsoft.Add carrots, peas and corn and continue sautéing to heat through.Addmirin,foldinkaleandcollards,andsautéuntiltenderandbrightgreen.Insmallmixingbowl, whisk together water, tamari and arrowroot. Pour over vegetables, stiruntil sauce starts to thicken and remove from heat. Transfer to pie plate orcasseroleandsetaside.
Turnonbroiler.
When grains are done, fold in dried parsley and season to tastewith salt andplenty of black pepper. Stir to combine and spread evenly over vegetables.Drizzlewitholiveoilandbroil5minutestoyieldacreamygraintoppingwithacrispcrust.Removefromovenandservehot.
SERVES4
VARIATIONSubstitutepolentaforgrainsand1½cupschoppedtomatoeswiththeirjuicesfor1cupwaterandtamari.
VegetableMedleywithChilesROASTING ISANEASYWAYTOPREPARE a variety ofwintervegetables, from roots and tubers to squashes and cabbages. Theaddition of habanero peppers gives this dish extra heat, which isalwayswelcomeonacoldday.Ifhabanerosaretoohotforyourtaste,substituteserranos,jalapeñosorevencrushedredpepperflakes.
3mediumsweetpotatoesoryams1poundBrusselssprouts,endstrimmed5parsnips,peeled4shallots,quartered8garliccloves,peeled
4smallhotchilesofchoice
Extravirginoliveoil
Coarseseasalt
Preheatovento400°F.
Preparesweetpotatoes,Brusselssproutsandparsnipsbychoppinginto½-inchpieces. Place sweet potatoes, Brussels sprouts, parsnips, shallots and garlic inextra-largemixingbowl.Halvechileslengthwiseanddiscardseeds.Addtobowlanddrizzlewithenougholiveoiltocoatallvegetableslightly.Tosstocombine,andspreadvegetables into two9x13-inchglasscasseroles.Roast15minutes.Removefromheat,tosstoensureevencookingandpreventburningandreturntoovenforanother15minutesoruntilvegetablesaresoft.Removefromheat,seasontotastewithsaltandserve.
SERVES4
SautéedKalewithRedOnionsandCannelliniBeansITRYTOPREPAREABIGVATOFGREENSat thebeginningofeachweek. I serve them simply the first night. The second night, Isautéleeksoronionsandaddsomebeans,asI’vedonehere–therichandcreamycannellinisaremyfavorite.Ifthereareanyleftoversafterthat,Iliketoreheatthemwithchoppedtomatoesandtosswithpasta.Threegreatmeals,allfromjustminutesofpreparation.
1redonion,peeledandcutintowedges4garliccloves,minced
1tablespoonchoppedfreshrosemary2tablespoonsextravirginoliveoil,plusmorefordrizzling2buncheskale,chopped
2tablespoonsmirin
3cupscookedcannellinibeans,rinsedUmeplumvinegar
InDutchovenovermediumheat,sautéonion,garlicandrosemaryinoliveoiluntilsoft(about3minutes).Addkaleandmirinandsauté4–5minutesoruntilkale is bright green and tender.Addbeans and sauté 2minutes longer to heatthrough.Removefromheat,drizzlewitholiveoil,seasontotastewithumeplumvinegar,tossandserve.
SERVES4
VARIATIONSChopped collard greens are a simple substitute for the kale in this recipe. To
stray a little further, substitute chickpeas for the cannellinis and season withtamari.
FrenchLentilswithRoastedRoots,CaramelizedOnionsandThymeLENTILS ARE A PERFECT COMPLEMENT to winter’s colorfuland sweet roots and squashes. Not only are they a great source ofprotein,buttheirsomewhatearthyandsavorytasteenhancesavarietyofwintermeals.Althoughtherearethreemainstepsrequiredtomakethisrecipe,thepreptimeisminimal.Thisdishgoesgreatwithsautéedmustardgreens,kaleand/orcollards.
1rutabaga,peeledanddiced1celeriac(celeryroot),peeledanddiced4tablespoonsextravirginoliveoil cupdryFrenchlentils3cupsvegetablestockorwaterSeasalt
4tablespoonslemonjuice
1largeredonion,diced4cupsthinlyslicedmushrooms(varietyofchoice),about1pound
1tablespoonmirin
2tablespoonsfreshthymeleaves,mincedChoppedfreshparsley
Preheatovento400°F.
Placerutabagaandceleriacin8x8-inchbakingdish,drizzlewith2tablespoonsoliveoilandroast20minutes.Removefromovenandtoss.Returntoovenandroastanadditional20minutesoruntilsoft.Removefromovenandsetaside.
Whilevegetablesareroasting,rinselentilsandplaceinpotwithvegetablestockandapinchofsalt.Bringtoboil,reduceheat,coverandsimmeruntiljusttender(about20minutes).Removefromheatanddrainwell.Tosswith1tablespoonoiland1tablespoonlemonjuiceandsetaside.
Inlargeskilletovermediumheat,sautéonioninremainingtablespoonoliveoiluntil it starts tobrown(5–7minutes).Addmushroomsandmirinandcontinuesautéing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time todeglazepanandcaramelizevegetables.Addthymeandsauté2minuteslonger,for a total sauté timeof 12–14minutes. Fold in lentils and roastedvegetablesandsautétoheatthrough.Seasontotastewithsalt,tosswithparsleyandserve.
SERVES6
MilletinthePotwithAdukiBeansandCollardsTHIS ISAONE-POT, SUPER-WARMING and strengtheningmealthat’s easy to prepare, rich in color and satisfying. Experimentwithdifferent grains, greens and legumes to find your favoritecombination.Tomakethisdishevensimpler–startyourgrainsinaricecookerandafter10minutes,addbeansandvegetables.Whenthericecookerturnsoff,stireverythingtogether,seasonandserve.
1cupmillet
2cupsvegetablestock
½yellowonion,cutinto¼-inchwedges2carrots,slicedinto
-inchrounds1cupcookedadukibeans,rinsed1bunchcollardgreens,choppedintobite-sizepieces1–2tablespoonsextravirginoliveoil5–6dashesumeplumvinegar¼cuptoastedpumpkinseedsPlacemilletinfine-meshstrainer,rinseanddrain.HeatDutchoventomedium,addmillettodrypotandstir3–4minutestotoast.Addvegetablestockandbringtoboil.Cover,reduceheatandsimmer12minutes.Keepmilletonburner,openpotandevenlylayeronion,carrots,beansandcollardgreensontopofmillet(donotstir).Cover,increaseheattomediumandcontinuecooking20minuteslongeroruntilliquidisabsorbed.Removefromheat,drizzlewitholiveoilandumeplumvinegarandfoldtocombineallingredients.Servetoppedwithpumpkinseeds.
SERVES4
VARIATION
Anotherfavoritecombinationforthisrecipeisbrownbasmatirice,kidneybeansandacombinationofkaleandmustardgreens.
GlazedTempehandSweetVegetablesTHIS SAVORY DISH IS LOADED WITH FLAVOR and comestogetherinnotime.Enjoyitonitsownforalightbutsatisfyingmealorserveitoverriceandbittergreenssuchasbokchoy,dandelionormustardgreensforamorefillingcombination.
8ouncestempeh,cutintobite-sizecubes15Brusselssprouts,quartered3carrots,finelychopped
3parsnips,finelychopped2tablespoonsgrapeseedoil1tablespoongratedfreshginger1tablespoongratedfreshturmeric(or1teaspoondried)
2tablespoonsmirin
1cupfreshlysqueezedorangejuice
2tablespoonsmaplesyrup
2tablespoonsredwinevinegar
2teaspoonsgroundcumin
SeasaltandfreshlygroundblackpepperChoppedfreshflat-leafparsley
Steamtempeh5minutesandsetaside.
InDutchovenovermediumheat,sautéBrusselssprouts,carrotsandparsnipsinoil2minutes.Addginger,turmericandmirinandsauté2minuteslonger.
Insmallmixingbowl,combineorangejuice,maplesyrup,redwinevinegarandcumin.Addtempehandorangejuicemixturetovegetablesandstirtocombine.Cover and reduce heat to medium. Simmer 10–12 minutes or until liquid isreduced toglaze andvegetables are soft.Season to tastewith salt andpepper.Removefromheat,foldinparsleyandserve.
SERVES4
CinnamonWholeOatswithToastedAlmondsLABELING FOODS AS APPROPRIATE for breakfast, lunch ordinnerfeelstoolimitingtome.SometimesIfindlastnight’sleftoverstobethebestfuelforstartingmyday.Andbyday’send,oftenwhatIreally want is simple comfort food. Whether you’re looking forbreakfast,lunchordinner,thisdishofheartywholeoatsissweetandsatisfyingandwillwarmyoursoul.
1cupwholeoats(alsoknownasoatgroats)2½cupswaterPinchofseasaltFlaxoil
MaplesyrupUmeplumvinegar
1cuptoastedslicedalmonds
Placeoatsinbowl,addenoughwatertocoverandsoakforatleast1hour.Whenreadytocook,drainsoakingwater,rinseanddrainagain.
Placeoatsinpotwithwaterandsalt.Bringtoboil,reduceheattomedium-low,coverandcookuntilallliquidisabsorbed(50–55minutes).Topreventpotfrombubblingover,keeplidopenslightly.
Remove pot from heat, fluff with wooden spoon and season to taste with adrizzleofflaxoil,maplesyrupandadashofumeplumvinegar.Topwithtoastedalmondsandserve.
SERVES4
VARIATIONSThisrecipeworksgreatforamaranthandteffaswell.Simplysubstituteforthewholeoatgroatsandreducewaterby½cup.Forasweeterfinisheddish,add3tablespoonscurrants,raisinsordriedgojiberriestopotandcookwithgrain,or
cook grain with half water and half apple juice or cider. Optional garnishesincludegratedapple,groundcinnamon,orangezestoralmondmilk.
ButtercupSquashwithQuinoa,ApricotandSageStuffingSWEETWINTERSQUASHESMAKEBEAUTIFUL and deliciousvessels for stuffing, and thereare somanyvarieties tochoose from.Buttercup isoneofmy favorites,but I also like tomake this recipewithcarnival,delicataandacornvarieties.Whilethissavorystuffingpairswellwithsweetsquash, italsomakesanicestuffingforrolledcabbageorcollardgreens.
2smallbuttercupsquashes
2tablespoonsextravirginoliveoil,plusmoreforrubbingsquash
1cupquinoa
1½cupswaterorvegetablestockPinchofseasalt
6shallots,chopped2stalkscelery,chopped6driedapricots,chopped2tablespoonschoppedfreshsage2tablespoonschoppedfreshparsley,pluswholesprigsforserving
1tablespoonmirin
Zestof1lemon
2tablespoonslemonjuice
Seasaltandfreshlygroundblackpepper½cuptoastedslicedalmondsPreheatovento375°F.
Wash squash and cut in half or quarters, depending on desired serving size.Scoopoutanddiscardseeds,rubskinswitholiveoilandplaceopen-sidedownonparchment-linedbakingpan.Roast25minutesoruntilsoftthroughout.Turnoffheat,butleavesquashinoventostaywarmuntilreadytoserve.
Meanwhile,combinequinoainpotorricecookerwithwaterorvegetablestockand salt. Place over high heat and bring to boil. Reduce heat tomedium-low,coverandsimmeruntilliquidisabsorbed(about15minutes).Removefromheatandsetaside,butdonotfluffyet.
InDutchovenovermediumheat,sautéshallotsandceleryin1tablespoonoliveoiluntilsoft.Addapricots,sage,parsleyandmirinandsauté3minuteslonger.Fluff quinoa and fold into shallot mixture. Add lemon zest and juice andremaining tablespoon olive oil and sauté 3 minutes longer or until heatedthrough.Removequinoafromheat,andsquashfromoven.Fillindividualsquashboatswithstuffing,garnishwithtoastedalmondsandparsleysprigsandserve.
SERVES4
OrangeChocolateMousseEVERYBODY LOVED MY TRADITIONAL CHOCOLATEMOUSSE,butwhenIintroducedthisvariation,thatonewasquicklyforgotten.Thehintoforangewassounexpectedandsowelcome, itelevated this recipe to family-favorite status immediately. You canserveitinaparfaitglassortartshell,orsneakitdirectlyfromthefoodprocessorlikemychildrendo!
12ouncesextra-firmsilkentofu½teaspoonorangeextract¼cupmaplesyrup
cupgluten-anddairy-freechocolatechipsor4½ouncesdarkchocolate1cuptoastedsliveredalmonds2tablespoonsgratedorangezestWraptofuintowelandgentlypressoutexcessliquid.Placeinfoodprocesserandwhipuntilsmooth,scrapingdownsidesofbowlasneeded.Addorangeextractandmaplesyrupandpulsetocombine.
Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat. Remove from heat, add to tofu mixture and process until blended andsmooth.Transfertoservingbowlorindividualparfaitglassesandrefrigeratetochill.Remove from refrigerator, topwith toastedalmondsandorangezest andserve.
SERVES4
PearCakeTHEINSPIRATIONFORTHISRECIPEcamefrommyfriendVicki,whoishands-downthebestbakerIknow.Hersuper-moistapplecakeis just therightcombinationof lightandsweet.And,whileI’vestillnotbeenabletoconvincehertoshareherrecipe,thisgluten-freepearversion satisfied my craving with ease. I would like to think thatsomedayVickimightactuallyaskmeforthisrecipe,butIguessthat’sunnecessarynow!
DRYINGREDIENTS1cupchickpeaflour
1cupalmondmeal
½cuppotatostarch1tablespoonbakingpowder
1teaspoonbakingsoda
¼teaspoonseasalt¼teaspoongroundcinnamon
WETINGREDIENTS1cupfinelygratedpeeledD’Anjoupear(orpearsauce)1½cupscoarselygratedpeeledD’Anjoupears½cupmashedbanana
(about1largebanana)½cupmaplesyrup
2tablespoonslemonjuice
1teaspoonalmondorvanillaextractTOPPING
1–2D’Anjoupears
Preheatovento350°Fandlightlygreasea9-inchspringformpan.
In large mixing bowl, whisk together all dry ingredients until blended. Inseparatebowl,whisktogetherallwetingredientsuntilblended.
Peelpearsfortoppingandcutintohalves.Scoopoutcoresandslicehalvesintothinslicesandsetaside.
Pourwet ingredients intodry andmix as briefly as possible to combine.Pourinto prepared pan.Arrange pear slices as desired on top of cake and bake 45minutesoruntilcake is lightlybrownedon topanda toothpick inserted in thecentercomesoutclean.Remove fromovenandcoolon rackbefore removingpan.
MAKESone9-inchroundcake
TIPThisrecipewillrequire5or6wholepears,dependingonthesizeofyourpears–2forfinelygrating,2forcoarselygratingand1–2fordecoratingthetopofyourcake.
SERVING SUGGESTION For an extra-special presentation, melt darkchocolatewithasmallamountofvirgincoconutoilanddrizzlebackandforthacrosseachserving.
CocoaBrowniesWHEN I FIRST STARTED BAKING I used lots of sugar, butter,white flour. . . and an Easy Bake Oven. Once I took out all theingredients that make baked goods so delectable (and addicting),things got a little more challenging. When I started approachingbaking more like cooking and less like chemistry (not one of mybettersubjects),myresultsdefinitelyimproved.Thesebrowniestastelikethey’refullofsinfulingredients,andyoudon’thavetotellasoulthatthey’renot!
½cupgratedappleorapplesauce8pitteddates
1ripebanana
½cupmaplesyrup
1teaspoonvanillaextract
½cupbrownteffflour½cupalmondmeal½cupcocoapowder
2teaspoonsbakingpowder
½teaspoonbakingsoda¼teaspoonsalt
Preheatovento350°Fandlightlygrease8x8-inchbakingdish.
Infoodprocessor,combineapplesauce,dates,banana,maplesyrupandvanillauntilalmostsmooth,butwithsomechunksofdatesremaining.Inseparatebowl,combineteffflour,almondmeal,cocoapowder,bakingpowder,bakingsodaandsalt.Pourwetingredientsintodryandmixasbrieflyaspossibletoincorporate
allingredients.Transfertopreparedbakingdishandbake25minutesoruntiltopappears slightly dry. Remove from oven and place on wire rack to coolcompletelybeforecuttingandremovingfrompan.
MAKES16ooey,gooeybrownies
INDEX
ADUKIBEANS(AdzukiBeans)EdamameSuccotash,♣MilletinthePotwithAdukiBeansandCollards,♣
ALMONDS
AsparaguswithMisoLemonDressingandMarconaAlmonds,♣BakedAppleswithRaisinsandToastedAlmonds,♣
BlackCurrantPlumCrisp,♣CinnamonWholeOatswithToastedAlmonds,♣
EnergySquares,♣GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣OrangeChocolateMousse,♣
ALMONDMEAL/FLOURBananaDateCake,♣BlackCurrantPlumCrisp,♣BlueberryTart,♣CarrotZucchiniMuffins,♣CocoaBrownies,♣PearCake,♣PumpkinSpiceMuffins,♣
AMARANTH
DeepDishGreens
withMilletAmaranthCrust,♣
APPLES
BakedAppleswithRaisinsandToastedAlmonds,♣
CabbageSautéwithTartCherriesandCrispApples,♣
APRICOTS
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
FestiveQuinoawithApricotsandOrangeZest,♣
TempehwithApricotsandCapers,♣
ARAME
ArameSauté,♣BasmatiRicewithLeeks,ShiitakesandArame,♣
ARTICHOKES
SearedArtichokeswithLemonandCapers,♣
ARUGULA
PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣
ASPARAGUS
AsparaguswithMisoLemonDressingandMarconaAlmonds,♣
AVOCADO
AvocadoDipwithChives,♣Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
ChilledChickpea,TomatilloandAvocadoSoup,♣
ChoppedSaladwithBlackberryShallotVinaigrette,♣
RawKaleConfettiSaladwithToastedSunflowerSeeds,♣
SweetPotatoandCashewSoupwithAvocadoCream,♣
BALSAMICVINEGAR
BalsamicGlazedRoastedRootVegetables,♣GreenBeans,FigsandPistachiosinBalsamicReduction,♣
BANANAS
BananaDateCake,♣CarrotZucchiniMuffins,♣CocoaBrownies,♣PearCake,♣
BASIL
BakedAppleswithRaisinsandToastedAlmonds,♣
ChilledChickpea,TomatilloandAvocadoSoup,♣
FestiveQuinoawithApricotsandOrangePeel,♣
PeachGazpachowithHeirloomTomatoes,♣
PenneandRoastedVegetableswithBasilSauce,♣
TempehwithApricotsandCapers,♣
BEETS
GoldenBeetSoup,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣
BERRIES
BlueberryTart,♣ChoppedSaladwithBlackberryShallotVinaigrette,♣
GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣RhubarbCreamwithStrawberriesandCandiedGinger,♣
BLACKBEANS
SpicyBlackBeanDip,♣
BLACKEYEDPEAS
NewYear’sSoup,♣
BOKCHOY
BabyBokChoywithHotSesameOilandLime,♣
MixedSpringGreenswithCurrantsandPepitas,♣
SesameMisoTofuwithAsianGreens,♣
BROCCOLI
ArameSauté,♣CreamyBroccoliSoup,♣HeartyMinestrone,♣
BROWNRICE
BasmatiRicewithLeeks,ShiitakesandArame,♣
SesameScallionBrownRiceSalad,♣SweetBrownRicewithLeeks,GingerandGarlic,♣
BROWNRICECEREAL(Crispy)EnergySquares,♣PeanutButterBalls,♣
BROWNIES
CocoaBrownies,♣
BRUSSELSSPROUTS
GlazedTempehandSweetVegetables,♣
KabochaSquashandSproutswithPearsandPomegranate,♣
VegetableMedleywithChiles,♣
BUTTERCUPSQUASH
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
CABBAGE
CabbageSautéwithTartCherriesandCrispApples,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
SesameMisoTofuwithAsianGreens,♣
CANNELLINIBEANS
CannelliniBeanswithSun-DriedTomatoesandRamps,♣
SautéedKalewithRedOnionsandCannelliniBeans,♣
CAPERS
SearedArtichokeswithLemonandCapers,♣
SpaghettiSquashwithCapers,
TomatoesandWatercress,♣TempehwithApricotsandCapers,♣
CARROTS
ArameSauté,♣BalsamicGlazedRoastedRootVegetables,♣
CarrotCashewMisoSpread,♣CarrotZucchiniMuffins,♣CurriedCauliflowerStewwithChickpeas,♣
DaikonCarrotSaladwithCilantroandPeanuts,♣
DeepDishGreenswithMilletAmaranthCrust,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
GlazedTempehandSweetVegetables,♣
HeartyMinestrone,♣MapleMustardandTahiniGlazedCarrots,♣
NewYear’sSoup,♣SweetRootCasserolewithDriedFruit,♣
CASHEWS
CarrotCashewMisoSpread,♣SweetPotatoandCashewSoupwithAvocadoCream,♣
CAULIFLOWER
CurriedCauliflowerStewwithChickpeas,♣
HerbRoastedCauliflowerwithShiitakeMushrooms,♣
RoastedCauliflowerandGarlicSoup,♣
CELERY,CELERYROOTFrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣HeartyMinestrone,♣
CHERRIES
CabbageSautéwithTartCherriesandCrispApples,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣SweetRootCasserolewithDriedFruit,♣
CHICKPEAS(GarbanzoBeans)Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
ChilledChickpea,TomatilloandAvocadoSoup,♣
CurriedCauliflowerStewwithChickpeas,♣
HeartyMinestrone,♣
CHILEPEPPERS
GrilledPattypanandPeacheswithGreenChileSauce,♣
Pan-SearedSweetCorn,♣SpicyBlackBeanDip,♣VegetableMedleywithChiles,♣
CHIVES
AvocadoDipwithChives,♣
CHOCOLATE
CocoaBrownies,♣ChewyChocolateMacaroons,♣EnergySquares,♣PeanutButterBalls,♣
CILANTRO
CilantroGingerPeanutPesto,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
GrilledSalsaVerde,♣SummerSquashwithLemonCilantroPesto,♣
SweetPotatoandCashewSoupwithAvocadoCream,♣
TomatilloandYellowPlumSalsa,♣ZestyJícama,♣
COCONUT
ChewyChocolateMacaroons,♣EnergySquares,♣HotSpicedCoconutMilk,♣
COLLARDS
DeepDishGreens
withMilletAmaranthCrust,♣MilletinthePotwithAdukiBeansandCollards,♣
NewYear’sSoup,♣SautéedGreenswithLeeksandGarlic,♣
CORN
DeepDishGreenswithMilletAmaranthCrust,♣
EdamameSuccotash,♣Pan-SearedSweetCorn,♣
CORNFLOUR
CarrotZucchiniMuffins,♣
CUCUMBERS
CucumberMintSalad,♣
CURRANTS
BlackCurrantPlumCrisp,♣CarrotZucchiniMuffins,♣MixedSpringGreenswithCurrantsandPepitas,♣
CURRY
CurriedCauliflowerStew
withChickpeas,♣CurryDip,♣
DAIKON
ArameSauté,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
SimpleStuffedMochiwithBitterGreens,♣
DANDELIONGREENS
SautéedGreenswithLeeksandGarlic,♣
DATES
BananaDateCake,♣CocoaBrownies,♣PumpkinSpiceMuffins,♣
DESSERTS
BakedAppleswithRaisinsandToastedAlmonds,♣
BananaDateCake,♣BlackCurrantPlumCrisp,♣BlueberryTart,♣ChewyChocolateMacaroons,♣CocoaBrownies,♣EnergySquares,♣GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣
OrangeChocolateMousse,♣PeanutButterBalls,♣PearCake,♣RhubarbCreamwithStrawberriesandCandiedGinger,♣
DILL
Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
DIPS
AvocadoDipwithChives,♣CarrotCashewMisoSpread,♣CurryDip,♣GrilledSalsaVerde,♣MangoChutney,♣ShallotFigSpread,♣SpicyBlackBeanDip,♣
DRESSINGS
BlackberryShallotVinaigrette,♣BloodOrangeandThymeVinaigrette,♣
OrangeDillDressing,♦TomatoVinaigrette,♣
EDAMAMEBEANS
EdamameSuccotash,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
ESCAROLE
MixedSpringGreenswithCurrantsandPepitas,♣
FENNEL
FestiveQuinoawithApricotsandOrangeZest,♣
PenneandRoastedVegetableswithBasilSauce,♣
TempehwithApricotsandCapers,♣TomatoSaffronSoup,♣WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣
WildRicewithLemon,FennelandDriedPlums,♣
FIGS
GreenBeans,FigsandPistachiosinBalsamicReduction,♣ShallotFigSpread,♣
FLAXSEED
EnergySquares,♣
FORBIDDENRICE
SesameForbiddenRice,♣
GARLIC
RoastedCauliflowerandGarlicSoup,♣
SautéedGreenswithLeeksandGarlic,♣
SweetBrownRicewithLeeks,GingerandGarlic,♣
GARBANZOBEANFLOUR
BananaDateCake,♣CarrotZucchiniMuffins,♣PearCake,♣PumpkinSpiceMuffins,♣
GINGERROOT
BakedAppleswithRaisinsandToastedAlmonds,♣
CilantroGingerPeanutPesto,♣GingerShiitakeSoupwithCabbageandEdamameBeans,♣
GreenTeawithLemongrassandGinger,♣
HotSpicedCoconutMilk,♣MangoChutney,♣PanSearedTofuwithGingerLimeGlaze,♣
RhubarbCreamwithStrawberriesandCandiedGinger,♣
SesameScallionBrownRiceSalad,♣
AsianSpinachwithGingerPeanutSauce,♣
SweetBrownRicewithLeeks,GingerandGarlic,♣
SweetRootCasserolewithDriedFruit,♣
GRAINS
BasmatiRicewithLeeks,ShiitakesandArame,♣
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
CinnamonWholeOatswithToastedAlmonds,♣
DeepDishGreenswithMilletAmaranthCrust,♣
FestiveQuinoawithApricotsandOrangePeel,♣
MilletinthePotwithAdukiBeansandCollards,♣
SesameScallionBrownRiceSalad,♣SesameForbiddenRice,♣Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣
SweetBrownRicewithLeeks,GingerandGarlic,♣
WildRicewithLemon,FennelandDriedPlums,♣
GRAPESEEDOILMAYONNAISE
AvocadoDipwithChives,♣CurryDip,♣
GREATNORTHERNBEANS
HeartyMinestrone,♣Kale,SweetPotatoandWhiteBeanSoup,♣
RedLentilSoupwithTurnipandParsley,♣
GREEN/YELLOWBEANSChoppedSaladwithBlackberryShallotVinaigrette,♣
GreenandYellowBeanswithGarlicandHerbs,♣
GreenBeans,FigsandPistachiosinBalsamicReduction,♣GreenFries,♣HeartyMinestrone,♣
GREENTEA
GreenTeawithLemongrassandGinger,♣
JERUSALEMARTICHOKES
JerusalemArtichokeswithLemonandRosemary,♣
JÍCAMAZestyJícama,♣
KABOCHASQUASH
KabochaSquashandSproutswithPearsandPomegranate,♣
KALE
DeepDishGreenswithMilletAmaranthCrust,♣
Kale,SweetPotatoandWhiteBeanSoup,♣
PolentaPizzas,♣RawKaleConfettiSaladwithToastedSunflowerSeeds,♣
SautéedGreenswithLeeksandGarlic,♣
SautéedKalewithRedOnionsandCannelliniBeans,♣
SimpleStuffedMochiwithBitterGreens,♣
KEBABS
VeggieKebabswithSmokeyBarbequeSauce,♣
KIDNEYBEANS
HeartyMinestrone,♣
LEEKS
BalsamicGlazedRoastedRootVegetables,♣
BasmatiRicewithLeeks,ShiitakesandArame,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
KabochaSquashandSproutswithPearsandPomegranate,♣
PolentaPizzas,♣SautéedGreenswithLeeksandGarlic,♣
SimpleStuffedMochiwithBitterGreens,♣
SweetBrownRicewithLeeks,GingerandGarlic,♣
LEMONGRASS
GreenTeawithLemongrassandGinger,♣
LEMONS
AsparaguswithMisoLemonDressingandMarconaAlmonds,♣CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣
JerusalemArtichokeswithLemonandRosemary,♣
SearedArtichokeswithLemonandCapers,♣
SearedLemonPepperTofu,♣WildRicewithLemon,FennelandDriedPlums,♣
LENTILS
FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣RedLentilSoupwithTurnipandParsley,♣
LIME
BabyBokChoywithHotSesameOilandLime,♣
CilantroGingerPeanutPesto,♣Pan-SearedTofuwithGingerLimeGlaze,♣
MACAROONS
ChewyChocolateMacaroons,♣
MANGO
MangoChutney,♣SesameScallionBrownRiceSalad,♣
MESCLUN
PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣
MILLET
DeepDishGreenswithMilletAmaranthCrust,♣
MilletinthePotwithAdukiBeansandCollards,♣
Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣
MINT
CucumberMintSalad,♣FestiveQuinoawithApricotsandOrangeZest,♣
WarmBeetSaladwithRedOnion,MintandPistachios,♣
ZestyJícama,♣
MISO
AsparaguswithMisoLemonDressingandMarconaAlmonds,♣CarrotCashewMisoSpread,♣CreamyBroccoliSoup,♣SesameMisoTofuwithAsianGreens,♣
MOCHI
SimpleStuffedMochiwithBitterGreens,♣
MOLASSES
VeggieKebabswithSmokeyBarbequeSauce,♣
MUFFINS
CarrotZucchiniMuffins,♣PumpkinSpiceMuffins,♣
MUNGBEANSPROUTS
SesameMisoTofuwithAsianGreens,♣
MUSHROOMS
BasmatiRicewithLeeks,ShiitakesandArame,♣
FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣GingerShiitakeSoupwithCabbageandEdamameBeans,♣
HerbRoastedCauliflowerwithShiitakeMushrooms,♣
PolentaPizzas,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SimpleStuffedMochiwithBitterGreens,♣
VeggieKebabswithSmokeyBarbequeSauce,♣
MUSTARDGREENS
SautéedGreenswithLeeksandGarlic,♣
NAPACABBAGE
DaikonCarrotSaladwithCilantroandPeanuts,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
SesameMisoTofuwithAsianGreens,♣
NAVYBEANS
Kale,SweetPotatoandWhiteBeanSoup,♣
OATS
CinnamonWholeOatswithToastedAlmonds,♣
OLIVES
Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣
ONIONS
FingerlingPotatoeswithRedOnionandSage,♣
SautéedKalewithRedOnionsandCannelliniBeans,♣
VeggieHash,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣
ORANGES
Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
FestiveQuinoawithApricotsandOrangeZest,♣
GlazedTempehand
SweetVegetables,♣OrangeChocolateMousse,♣SweetRootCasserolewithDriedFruit,♣
WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣
PARSLEY
ParsleyWalnutPesto,♣PolentaPizzas,♣RedLentilSoupwithTurnipandParsley,♣
PARSNIPS
BalsamicGlazedRoastedRootVegetables,♣
GlazedTempehandSweetVegetables,♣
NewYear’sSoup,♣SweetRootCasserolewithDriedFruit,♣
VegetableMedleywithChiles,♣
PASTA
PenneandRoastedVegetableswithBasilSauce,♣
PATTYPANSQUASH
GrilledPattypanandPeacheswithGreenChileSauce,♣
PEACHES
GrilledPattypanandPeacheswithGreenChileSauce,♣
GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣PeachGazpachowithHeirloomTomatoes,♣
PEANUTS,PEANUTBUTTERCilantroGingerPeanutPesto,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
EnergySquares,♣PeanutButterBalls,♣AsianSpinachwithGingerPeanutSauce,♣
PEARS
KabochaSquashandSproutswithPearsandPomegranate,♣
PearCake,♣
PEAS,PEASHOOTSChickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
DeepDishGreenswithMilletAmaranthCrust,♣
SesameMisoTofuwithAsianGreens,♣
PEPPERS(seealsoChilePeppers)ChoppedSaladwith
BlackberryShallotVinaigrette,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
EdamameSuccotash,♣GrilledPattypanandPeacheswithGreenChileSauce,♣
GrilledSalsaVerde,♣Pan-SearedSweetCorn,♣PeachGazpachowithHeirloomTomatoes,♣
PenneandRoastedVegetableswithBasilSauce,♣
PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SearedLemonPepperTofu,♣SesameScallionBrownRiceSalad,♣VeggieKebabswithSmokeyBarbequeSauce,♣
TomatilloandYellowPlumSalsa,♣VegetableMedleywithChiles,♣
PESTO
BasicBasilPesto,♣CilantroGingerPeanutPesto,♣ParsleyWalnutPesto,♣PolentaPizzas,♣SummerSquashwithLemonCilantroPesto,♣
PINENUTS
BasicBasilPesto,♣ChoppedSaladwithBlackberryShallotVinaigrette,♣
FestiveQuinoawith
ApricotsandOrangeZest,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣SummerSquashwithLemonCilantroPesto,♣
WildRicewithLemon,FennelandDriedPlums,♣
PINTOBEANS
PintoBeanswithStewedTomatoesandSpinach,♣
PISTACHIOS
GreenBeans,FigsandPistachiosinBalsamicReduction,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣
PLUMS
BlackCurrantPlumCrisp,♣TomatilloandYellowPlumSalsa,♣SweetRootCasserolewithDriedFruit,♣
WildRicewithLemon,FennelandDriedPlums,♣
POLENTA
PolentaPizzas,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣
POMEGRANATE
GreenTeawithLemongrassandGinger,♣
KabochaSquashandSproutswithPearsandPomegranate,♣
PORTOBELLOMUSHROOMS
PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣
POTATOES
Kale,SweetPotatoandWhiteBeanSoup,♣
FingerlingPotatoeswithRedOnionandSage,♣
VeggieHash,♣
POTATOSTARCH
CarrotZucchiniMuffins,♣PearCake,♣PumpkinSpiceMuffins,♣
PUMPKINS
PumpkinSpiceMuffins,♣
PUMPKINSEEDS(Pepitas)MilletinthePotwithAdukiBeansandCollards,♣
MixedSpringGreenswithCurrantsandPepitas,♣
SweetBrownRicewithLeeks,GingerandGarlic,♣
QUINOA
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
FestiveQuinoawithApricotsandOrangeZest,♣
RADICCHIO
ChoppedSaladwithBlackberryShallotVinaigrette,♣
MixedSpringGreenswithCurrantsandPepitas,♣
RADISHES
ChoppedSaladwithBlackberryShallotVinaigrette,♣
RAISINS
BakedAppleswithRaisinsandToastedAlmonds,♣
CurriedCauliflowerStewwithChickpeas,♣
RAMPS
CannelliniBeanswithSun-DriedTomatoesandRamps,♣
RHUBARB
RhubarbCreamwithStrawberriesandCandiedGinger,♣
ROSEMARY
JerusalemArtichokeswithLemonandRosemary,♣
RUTABAGA
BalsamicGlazedRoastedRootVegetables,♣
FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣
SAFFRON
TomatoSaffronSoup,♣
SAGE
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
FingerlingPotatoeswithRedOnionandSage,♣
HerbRoastedCauliflowerwithShiitakeMushrooms,♣
SALADS
Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦
ChoppedSaladwithBlackberryShallotVinaigrette,♣
CucumberMintSalad,♣DaikonCarrotSaladwithCilantroandPeanuts,♣
RawKaleConfettiSaladwithToastedSunflowerSeeds,♣
SesameScallionBrownRiceSalad,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣
WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣
SALSA
GrilledSalsaVerde,♣TomatilloandYellowPlumSalsa,♣ZestyJícama,♣
SCALLIONS
SesameScallionBrownRiceSalad,♣SweetPotatoandCashewSoupwithAvocadoCream,♣
SESAMEOIL/SEEDSBabyBokChoywithHotSesameOilandLime,♣
CarrotCashewMisoSpread,♣EdamameSuccotash,♣SesameForbiddenRice,♣SesameScallionBrownRiceSalad,♣
SHALLOTS
ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
ChoppedSaladwithBlackberryShallotVinaigrette,♣
ShallotFigSpread,♣
SHIITAKEMUSHROOMS
BasmatiRicewithLeeks,ShiitakesandArame,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
HerbRoastedCauliflowerwithShiitakeMushrooms,♣
SimpleStuffedMochiwithBitterGreens,♣
SOUPS
BasicVegetableStock,♣ChilledChickpea,TomatilloandAvocadoSoup,♣
CreamyBroccoliSoup,♣CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣
GingerShiitakeSoupwithCabbageandEdamameBeans,♣
GoldenBeetSoup,♣HeartyMinestrone,♣Kale,SweetPotatoandWhiteBeanSoup,♣
NewYear’sSoup,♣PeachGazpachowithHeirloomTomatoes,♣
RedLentilSoup
withTurnipandParsley,♣RoastedCauliflowerandGarlicSoup,♣
SweetPotatoandCashewSoupwithAvocadoCream,♣
TomatoSaffronSoup,♣
SPINACH
PintoBeanswithStewedTomatoesandSpinach,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣AsianSpinachwithGingerPeanutSauce,♣
SPLITPEAS
CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣
SQUASH(Summer,Winter)ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣
GrilledPattypanandPeacheswithGreenChileSauce,♣
KabochaSquashandSproutswithPearsandPomegranate,♣
PumpkinSpiceMuffins,♣VeggieKebabswithSmokeyBarbequeSauce,♣
SpaghettiSquashwithCapers,TomatoesandWatercress,♣
SummerSquashwithLemonCilantroPesto,♣
VeggieHash,♣
SUN-DRIEDTOMATOES
CannelliniBeanswithSun-DriedTomatoesandRamps,♣
Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣
SUNFLOWERSEEDS
RawKaleConfettiSaladwithToastedSunflowerSeeds,♣
SWEETPOTATOES
Kale,SweetPotatoandWhiteBeanSoup,♣
SweetPotatoandCashewSoupwithAvocadoCream,♣
SweetRootCasserolewithDriedFruit,♣
VegetableMedleywithChiles,♣VeggieHash,♣
SWISSCHARD
PolentaPizzas,♣SautéedGreenswithLeeksandGarlic,♣
TAHINI
MapleMustardandTahiniGlazedCarrots,♣
SesameMisoTofuwithAsianGreens,♣
TAPIOCAFLOUR
BananaDateCake,♣
TEFFFLOUR
BlackCurrantPlumCrisp,♣CocoaBrownies,♣PumpkinSpiceMuffins,♣
TEMPEH
GlazedTempehandSweetVegetables,♣
TempehwithApricotsandCapers,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣
TOFU
OrangeChocolateMousse,♣Pan-SearedTofuwithGingerLimeGlaze,♣
SearedLemonPepperTofu,♣SesameMisoTofuwithAsianGreens,♣
RhubarbCreamwithStrawberriesandCandiedGinger,♣
TOMATILLOS
ChilledChickpea,TomatilloandAvocadoSoup,♣
GrilledSalsaVerde,♣
PeachGazpachowithHeirloomTomatoes,♣
TomatilloandYellowPlumSalsa,♣
TOMATOES
ChilledChickpea,TomatilloandAvocadoSoup,♣
ChoppedSaladwithBlackberryShallotVinaigrette,♣
CurriedCauliflowerStewwithChickpeas,♣
HeartyMinestrone,♣PenneandRoastedVegetableswithBasilSauce,♣
PintoBeanswithStewedTomatoesandSpinach,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣RedLentilSoupwithTurnipandParsley,♣
VeggieKebabswithSmokeyBarbequeSauce,♣
SpaghettiSquashwithCapers,TomatoesandWatercress,♣
TomatilloandYellowPlumSalsa,♣TomatoSaffronSoup,♣
TURMERICROOT
GlazedTempehandSweetVegetables,♣
HotSpicedCoconutMilk,♣
TURNIPS
BalsamicGlazedRoastedRootVegetables,♣
RedLentilSoupwithTurnipandParsley,♣
WALNUTS
CarrotZucchiniMuffins,♣KabochaSquashandSproutswithPearsandPomegranate,♣
ParsleyWalnutPesto,♣
WASABI
GreenFries,♣
WATERCRESS
SpaghettiSquashwithCapers,TomatoesandWatercress,♣
WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣
WILDRICE
WildRicewithLemon,FennelandDriedPlums,♣
ZUCCHINI
CarrotZucchiniMuffins,♣
VeggieKebabswithSmokeyBarbequeSauce,♣
SummerSquashwithLemonCilantroPesto,♣
VeggieHash,♣
Nourishbeginnings,letusnourishbeginnings.Notallthingsareblest,
buttheseedsofallthingsareblest.Theblessingisintheseed.
MURIELRUKEYSER