Roasted Beets

Makes 4 servings. 

I like this dish as a first course, side dish or in a salad. It is good warm or at room temperature.  

INGREDIENTS:

• 5 medium beets

• 1 tablespoon balsamic vinegar

• 2 tablespoons maple syrup

• 2 tablespoons extra -virgin olive oil.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Peel the beets and cut into thick wedges. Place in a bowl and combine with vinegar, maple syrup and olive oil. Season with salt and pepper. 

3. Place the beets, preferably, in a single layer in an ovenproof dish and cover with foil.

4. Roast for 25 minutes. Uncover and roast for another 25 minutes. They should be fork tender.    

Cremini Mushroom Soup

Makes 4-6 servings. 

Mushrooms are one of my favorite fall/winter vegetables. This soup has a creamy consistency and a distinct mushroom flavor.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ cup boiling water

• 5 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound cremini mushrooms

• 3 cups vegetable broth

• 1½ cups unsweetened soy milk

• Small bunch dill, leave some for garnish

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes.

1. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with a paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed.  Set aside.   

2. Wipe the cremini mushrooms with a damp paper towel and quarter (it is not necessary to trim the stems).

3. Heat 2 tablespoons olive oil in a medium saucepan and sauté the onion and garlic for a few minutes. Add the remaining oil, the reconstituted porcini mushrooms and the cremini mushrooms. Sauté over high heat, stirring until the mushrooms are almost wilted.

4. Add the mushroom liquid, 2½ cups broth, soy milk and dill.  Bring to a boil over high heat, lower the heat and cook covered for 20 minutes.  

5. Remove the dill and puree everything in a Vitamix until smooth. Adjust the consistency with the reserved ½ cup broth.

6. Season to taste with lemon juice, salt and pepper. 

7. Garnish with dill snipped with scissors.

NOTE:

Unfortunately, unlike most of my soups, I do not recommend freezing this one. The soy milk tends to separate and the soup loses its creamy consistency.      

Brussel Sprouts with Avocado and Miso

Makes 4 serving. 

I like to serve this dish as a first course.  It has an interesting, well-seasoned flavor. It can be made earlier in the day.

INGREDIENTS:

• 20 Brussel sprouts

• 2 tablespoons extra virgin-olive oil

• Kosher salt

• Freshly ground black pepper  

DRESSING INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• Zest from 1 lime

• 1 ½ tablespoon lime juice

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 2 teaspoons white miso paste

• Kosher salt

• Freshly ground black pepper

• 1 ripe avocado, peeled, diced

GARNISH:

• ¼ cup loosely packed mint leaves, torn into small pieces

• 2 tablespoons sunflower seeds, toasted

PREPARATION:

1. Preheat the oven to 400F.

2. Line a 12x18 baking sheet with foil. 

3. Trim the sprouts, remove outer leaves and quarter. Place on the foil, sprinkle with olive oil, season lightly with salt and pepper and toss to coat. Roast for 20-25 minutes, or until a little browned and tender.  

4. Transfer to a serving dish and cool.   

5. In a medium bowl whisk together the dressing ingredients.

6. Pour ½ of the dressing over the sprouts and coat well.

7. Scatter the avocado over the sprouts. Drizzle with the remaining dressing. Season to taste with salt and pepper and garnish with mint and sunflower seeds.

Red Split Lentil Soup

Makes 4 -6 servings. 

This is a hearty, thick, and nutritious winter soup, which also freezes very well.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped (See Note)

• 2 garlic cloves, finely chopped

• 1 teaspoon turmeric

• 2 carrots, coarsely chopped

• 1 potato, coarsely chopped

• 2 cups red split lentils

• 6 cup vegetable broth

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan and sauté the onion and garlic for a minute.

2. Add the turmeric and the remaining ingredients. Bring to a boil, reduce the heat, and cook, covered, for about 40 minutes, until the lentils are soft. It is important to stir the soup from time to time.

NOTE:

I chop the vegetables in a food processor fitted with the steel blade.

The garlic and onion I chop together, carrots and potato separately. Be sure to quarter the vegetables first.

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Creamy Carrot Soup

Makes 4 servings.

Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.  

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 onion, sliced

• 6  large carrots, about 1 ½ pounds, peeled and sliced

• One 13.5 ounce can unsweetened coconut milk

• 2 cups vegetables broth

• 2-3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION:

1. In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.

2. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.

3. Season to taste with lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

4. Season to taste with lemon juice, salt and pepper.

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Roasted Bell Peppers

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

• 4 bell peppers, orange, red and yellow

DRESSING:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey 

• ¼ cup loosely packed flat leaf parsley

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

Cannellini Dip

Makes 4-6 servings.

This dip is a slight variation on hummus.  I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.

INGREDIENTS:

• One 15 ounce can cannellini beans, drained

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin, approx

• 2-3 tablespoons water

• 2 -3 tablespoons lemon juice 

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon Tabasco Sauce, optional

PREPARATION:

1. Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.  

2. Adjust the consistency and the seasoning to taste.   

Zucchini with Pesto

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

• 4 medium zucchinis, about 6 ounces each

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Parmesan cheese, optional

PESTO:

• 1 cup tightly packed basil leaves

• 2 garlic cloves, quartered

• 2 tablespoons pine nuts

• 3/4 teaspoon Kosher salt

• 4 tablespoons extra- virgin olive oil

• Freshly ground black pepper

TO MAKE THE PESTO:

1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

1. Preheat the broiler.

2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

5. Pesto leftovers can be used for pasta, rice or potatoes.

Cauliflower with Dressing

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons paprika

• Kosher salt

• Freshly ground black pepper

DRESSING:

• ¼ cup extra-virgin olive oil

• 1½ tablespoons capers

• 2 scallions including green parts, finely chopped

• 1 cup tightly packed flat leaf parsley, finely chopped

• Lemon zest from 1 lemon

• 2 tablespoons lemon juice

• 1 teaspoon grainy Dijon mustard

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F.

2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

4. In a small bowl combine the dressing ingredients and season to taste.

5. I like to serve the cauliflower warm with the dressing on the side.  

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Spaghetti with Kale Pesto

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

• 1 bunch kale, ½ pound

• 2 cloves garlic

• 2 tablespoons walnuts

• Lemon zest from 1 lemon

• ½ cup extra-virgin olive oil

• 2 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• ¼ cup grated imported Parmesan cheese, optional  

• 1 pound imported spaghetti

PREPARATION:

1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

2. Transfer to a bowl. 

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

6. Before serving adjust the seasoning.

Mushroom Chestnut Soup

Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

• 1 ounce dried imported porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound white cultivated mushrooms

• 3½ ounces vacuum packed roasted chestnuts (See Note)

• 4½ cups vegetable broth

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• Dill or chives, snipped with scissors for garnish

• Truffle oil for garnish

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

2. Wash the mushrooms carefully to remove any sand and set aside.  

3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

7. Puree in a Vitamix in 2 batches until very smooth. 

8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages. 

Creamy Roasted Tomato Soup

Makes 4-6 servings. 

If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.

INGREDIENTS:

• 1 head garlic

• 2 pounds ripe plum tomatoes

• 2 pounds ripe regular tomatoes

• 5 tablespoons extra-virgin olive oil

• 6 sprigs thyme, plus some petals for garnish

• ½ teaspoon sugar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper. 

3. Roast for 1 hour. The tomatoes will be very soft. 

4. Puree until smooth in a Vitamix.

5. Season with sugar, salt and pepper.

6. Serve garnished with thyme.

Creamy Gazpacho

Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1/3 cup sun-dried tomatoes in oil, cut into pieces

• 1½ pounds ripe tomatoes

• 1½ cups tomato juice

• Kosher salt

• Freshly ground pepper

• Kirby cucumber, diced (See Note)

• Bell pepper, seeded, diced

• Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.