Recipes

Kale and Beet Salad

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Serves 4

 Sweet Lemon and Miso Tahini Dressing (Makes about 1 ¼ cup)
• 1/4 cup (60 milliliters) fresh lemon juice, or to taste
• 1/4 cup (60 milliliters) raw or roasted tahini
• 1/4 cup (60 milliliters) extra-virgin olive oil
• 2 tablespoons mirin or white wine
• 2 tablespoons unpasteurized honey
• 2 tablespoons light miso
• 1/4 teaspoon freshly ground black pepper
• Fine sea salt, if needed

Roasted Pumpkin and Cauliflower Pasta

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Prep time: 10 minutes Total time: 45 minutes

Ingredients:

1 small/medium sized baking pumpkin
1 medium sized cauliflower head
1 box of pasta of your choice (gluten-free if desired!)
8 tablespoons olive oil (adjust to taste)
Kosher salt (adjust to taste)
Sage (optional)


Directions:

Apple Crumble

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 Ingredients: 

  • 4 apples (peeled, cored, diced; a mixture of your favorite local apples works well!) 
  • Juice and zest from 1/2 a lemon
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 cup walnuts
  • 1 stick unsalted, cold butter
  • 1/2 teaspoon sea salt, plus more
  • 1 1/4 cup + 3 tablespoons cane juice 
  • 1/4 cup maple syrup

Directions: 

1. Preheat oven to 375 degrees F.

Autumn Harvest Medley with Chinatown Pico de Gallo

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 Autumn Harvest Medley
1. Saute ginger in olive oil
2. Add vegetables in order of how long they need to cook; carrots, cauliflower, tomatillo, mushrooms, bok choy, chard, thyme.
3. As you add veggies, season periodically with salt, pepper, olive oil, and flavor enhancers Maple Syrup and Chipotle.
4. When vegetables are almost completely cooked, add egg mixture, just enough to help almost hold veggies together. Egg mixture is made by whisking 2 eggs with salt, pepper, and a little water.

Creamy Cauliflower and Celery Root Soup with Roasted Shitakes

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Serves 4-6 

File 2121

  • 2 large garlic bulbs
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • Sea salt
  • 1 medium onion, diced 
  • 1 medium-large head of cauliflower (2 1/2 lbs), cut in 1 1/2 in. chunks
  • 1 medium celery root (1 lb.), peeled and cut in 1/2 in. dice
  • 6 cups filtered water
  • 1 teaspoon tamari
  • Freshly ground black pepper
  • Roasted shiitakes to garnish

1. Preheat oven to 400 degrees.

Lacto-Fermented Apple Salsa

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 Yields 1 quart

½ cup filtered or non-chlorinated water
2 tablespoons honey
2 tablespoons whey (optional but useful, directions for how to make whey are below)*
1 tablespoon apple cider vinegar
2 teaspoons kosher or medium-grain sal

Panzanella

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Panzanella

  •  6 tablespoons extra-virgin olive oil
  • 3 cups ½-inch cubes sourdough bread (with crust)
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 4 medium tomatoes (about 1 ½ pounds), cut into wedges
  • 4 medium cucumbers, peeled, seeded and diced
  • 1 small red onion, thinly sliced
  •  ¼ cup pitted Kalamata olives, coarsely chopped
  • ½ cup fresh basil leaves, torn
  • 2 tablespoons capers, rinsed
  • Sea salt or kosher salt and freshly ground black pepper
In a large skillet, heat 3 tablespoons of t

Chilled Corn Soup

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Serves 4 to 6

This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the broth enhance the flavor, but it gets the most out of the fresh corn, so nothing goes to waste. Simply put the stripped cobs in a large pot with some chopped onions, carrots, celery, and garlic, cover with water, and bring to a boil, then reduce the heat, let it simmer for about 30 minutes, and strain.

Quick-Pickled Day Lily Buds

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Ingredients: 
 
¼ c. white wine vinegar
½ c. water (or enough to cover the buds in bowl)
2 t. salt
1 T. plus 1 t. sugar
3 cloves
1 stick cinnamon
10 peppercorns
1 c. closed, pale lily buds, stems cut off
 
Procedure: 
 
1. In a small saucepan, combine the vinegar, water, salt, sugar and spices.
2. Heat till simmering and then remove from heat.
3. Place buds in a bowl.
4.

Grilled Okra with Fennel Seeds and Fresh Oregano

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Grilled Okra with Fennel Seeds and Fresh Oregano

Serves 4 as a side dish

Ingredients:

File 1875

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