Zucchini and Eggplant Gratin

Makes 4 servings. 

This lovely treat is easy to make and flavorful.

INGREDIENTS:

• 3 small eggplants, about ¾ pounds

• 3 small zucchinis, about ¾ pounds

• 1/3 cup extra-virgin olive oil

• 1/3 cup panko

• 1/3 cup freshly grated imported Parmesan cheese

• 1 cup tightly packed basil leaves, torn into small pieces

• 2 teaspoons Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse and dry the vegetables. Trim and discard the ends.

3. Cut crosswise into ½ inch slices.  

4. In a large bowl combine the oil, panko, parmesan cheese, basil, salt, and pepper. Add the vegetables and combine. Season to taste with salt and pepper.     

5. Arrange the slices tightly standing upright, side by side, alternating between both vegetables in a 9x9 oven to table dish. 

6. Bake uncovered for about 50 minutes or until almost tender.

Broccoli with Tahini

Makes 4 servings. 

Nutritious, easy and readily available all year broccoli is a nice accompaniment to poultry, meat or fish.

INGREDIENTS:

• 2 medium bunches broccoli, about 1½ pounds

DRESSING:

• 3 tablespoons extra- virgin olive oil

• 1-2 tablespoons tahini

• 2 tablespoons lime juice

• 1 teaspoon maple syrup

• 1 teaspoon Kosher salt

• Freshly ground black pepper

• ¼ cup roasted, unsalted cashews, coarsely chopped

PREPARATION:

1. Combine the dressing ingredients in a medium bowl.  

2. Cut the florets into small  pieces, peel and cut the stems thinly. Rinse.

3. Steam the broccoli for about 3-minutes or until al dente, firm to the bite. 

4. Add the broccoli to the dressing and combine well. Season to taste with salt and pepper.

Potato Crisps

Makes about 5 dozen chips.

Thin and tasty, this snack or side dish is addictive. You do need a mandolin to be able to slice them very, very thinly; almost transparent.  

INGREDIENTS:

• 1 large baking potato

• 2 tablespoons extra-virgin olive oil

• Kosher salt

PREPARATION:

1. Preheat the oven to 425F. 

2. You will need 2 heavy, non-stick cookie sheets.  

3. Peel the potato, rinse and dry.  Slice widthwise as thinly as you can. Dry well in a towel.

4. Empty into a bowl. Dribble in olive oil and combine well.     

5. Arrange side by side on cookie sheets and sprinkle lightly with salt.  

6. Bake for about 10 minutes.  Some parts of the potato will bake quicker, and the edges will turn brown. Take these crips out and keep checking the rest of the batch.   

7. Cool on a wire rack. If the crisps appear a bit oily, pat dry with paper towels.

8. Store in an airtight container in a cool place.

Red Cabbage with Sunflower Seeds

Makes 4 servings. 

Finely chopping the cabbage creates a rich texture and flavor in this recipe. I often serve this dish as a first course.  You can let it rest overnight or for a couple of hours.

INGREDIENTS:

• 1 small head of red cabbage, about 1 pound

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• 1 cup tightly packed flat leaf parsley

• 2 tablespoons extra-virgin olive oil

• ½ cup sunflower seeds, toasted

• ½ cup raisins

PREPARATION:

1. Discard discolored outer leaves of the cabbage, then core it and cut into small pieces. Chop finely in a food processor. 

2. Transfer to a large bowl, then add the lemon juice and ½ teaspoon salt. Toss well.

3. Chop the parsley coarsely also in a food processor and add to the cabbage along with the olive oil, sunflower seeds and raisins.

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

Soba Noodles

Makes 2 servings. 

These are traditional Japanese buckwheat noodles, which I serve at room temperature dressed with an uncooked, well-seasoned sauce. This dish pairs very well with salmon, meat and poultry.

INGREDIENTS:

• 3 scallions, thinly sliced, including most of the green parts

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon seasoned rice vinegar

• 1 generous teaspoon light brown sugar

• 1 teaspoon sesame oil

• Kosher salt

• Freshly ground black pepper

• 7 ounces soba noodles

PREPARATION:

1. In a medium bowl combine the scallions, soy sauce, rice vinegar, brown sugar, sesame oil, salt and pepper. 

2. Cook the noodles in a large pot of salted water, stirring from time to time, for about 7 minutes or until tender. Drain, rinse with cool water, drain again, and toss well with the dressing.   

3.  Let stand for 10 minutes and season again.  

Green Chard (Swiss)

Make 2 to 4 servings. 

Raisins and crunchy toasted almonds add a bit of flavor to this highly nutritious dish.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 2 medium shallots, thinly sliced

• 1 bunch, ¾ pounds green chard, approx

• 1 generous tablespoon honey

• 1 tablespoon balsamic vinegar

• ¼ cup raisins

• ¼ cup blanched toasted almonds, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Remove and discard short stems, if any. Rinse each individual leaf and shake to remove clinging water. Gather a few leaves and shred finely.  

2. Heat the oil in a wok and sauté the shallots over high heat until golden.

3. Lower the heat, add the shredded chard and toss until wilted. Stir in the honey, vinegar, raisins, almonds, salt and pepper.

4. Season to taste.

Mustard Cauliflower Florets

Makes 4 servings. 

Cauliflower is a delightful vegetable that lends itself to any preparation and is available all year.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons whole grain mustard

• 2 tablespoons honey mustard  

• 1 tablespoon honey

• 1 tablespoon lemon juice

• 1 teaspoon Kosher salt

• Italian parsley, coarsely chopped for garnish

PREPARATION:

1. Preheat the oven to 500F.

2. Line a large baking sheet with heavy foil. 

3. Cut and discard cauliflower stem. Cut the cauliflower head into 1½-2 inch florets and rinse.

4. In a large bowl whisk olive oil, both mustards, honey, lemon juice and salt. Add the florets and combine.

5. Spread the florets on the baking sheet and roast until well browned and tender, about 13 to 15 minutes.

Quinoa Vegetable Pilaf

Makes 6 servings. 

This nutritious, tasty dish pairs well with fish, poultry, meat or can be served by itself.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 carrots, peeled, coarsely chopped

• 1½ cups quinoa

• 2 cups vegetable broth

• 1 cup tightly pack flat leaf parsley, finely chopped

• 1 cup frozen sweet peas, thawed

• 1-2 tablespoons lemon juice

• Kosher salt

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic and carrots. Sauté for about 5 minutes.

2. Add the quinoa and stir until the quinoa is lightly browned, about 5 minutes.

3. Add the vegetable broth, bring to a boil, lower the heat, cover and simmer for about 20 minutes. Stir from time to time.

4. Add the parsley, the peas, lemon juice and salt.  Fluff with a fork and season to taste with lemon juice and salt.

Simple Lentil Salad

Makes 6 servings. 

This lentil salad is tasty, nutritious and easy to make.

INGREDIENTS:

• 1 cup French green lentils

• 1¼ cups water

• ½ teaspoon kosher salt 

• 4 tablespoons extra-virgin olive oil

• 1 onion finely chopped

• 2 carrots, peeled, coarsely chopped (See Note)

• 1 jalapeno pepper, seeded, coarsely chopped (See Note)

• 1 cup tightly packed Italian parsley, coarsely chopped

• 1 tablespoon honey

• 2 -3 tablespoons balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring the water, lentils and salt to a boil over high heat. Lower the heat and simmer, covered, for about 30 minutes, or until the lentils are tender. If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.  

2. Meanwhile heat 2 tablespoons oil in a medium skillet. Add onion, carrots and jalapeno pepper. Sauté for about 5 minutes.

3. Combine with the lentils and stir in the parsley.  

4. In a small bowl, mix the remaining 2 tablespoons oil with the honey, vinegar, salt and pepper.

5. Toss with the lentils and season to taste. 

NOTES:

I chop the onion and the carrots separately in a food processor. Be sure to quarter the vegetables first.

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.  

Red Cabbage, Pistachio and Cranberry Salad

Makes 8 serving.

The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• ½ cup pistachio nuts

• ½ cup dried cranberries.

• 2 tablespoons seasoned rice vinegar

• 1 teaspoon Tabasco Sauce

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage.  I use the mandolin, rather than a knife.  

2. Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.

3. Let sit, then season to taste with salt and pepper.  

Charred Brussels Sprouts

Makes 4 servings. 

These Brussels Sprouts are good hot or at room temperature.  This recipe is another one that is easy, quick and delicious.

INGREDIENTS:

• 1 pound Brussels sprouts, about 12 medium size

• 2 tablespoons extra-virgin olive oil

• ½ cup coconut water

• 1 tablespoon low sodium soy sauce

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Trim and discard the outer leaves of the sprouts and cut in half. 

2. In a wok or large skillet heat the oil. Add the sprouts and sauté over high heat until well browned, about 3 minutes.

3. Add the coconut water and soy sauce. Lower the heat, cover and cook for about 10 minutes or until tender. Season to taste with salt and pepper.

Carmelized Endives

Make 2 servings. 

These tasty endives are a nice addition to your vegetable repertoire. They compliment most dishes.  

INGREDIENTS:

• 2 heads endives

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon light brown sugar

• 3 tablespoons water

PREPARATION:

1. Preheat the oven to 450F. 

2. Trim well the endive ends. Discard the bruised outer leaves and cut in half.    

3. Place the endives in an ovenproof dish that fit well in a single layer. Sprinkle with olive oil, salt, pepper and sugar. Add the water and bake for 25-30 minutes. The endives should be soft and slightly caramelized.  

Stir Fried Sugar Snap Peas

Makes 2 servings. 

These pods with their dazzling color and crisp texture are a good accompaniment to any dish.

INGREDIENTS:

• ½ pound sugar snaps

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon low sodium soy sauce

• 1 tablespoon hot water

• Kosher salt

PREPARATION:

1. Pinch off both ends of sugar snaps and pull off string running along the sides (if sugar snaps are very young, there may be no string). Rinse.  

2. Heat the oil in a wok, add the sugar snaps, soy sauce and water. Stir, then cover and stir fry for about 3 minutes, stirring periodically. The sugar snaps should be soft and yet crispy to the bite.

3. Season to taste with salt.

Baby Kale Salad

2 servings. 

Delicate and delicious, this salad is one of my favorites.

INGREDIENTS:

• 3 ounces baby kale, long stems discarded

• 1½ tablespoons cranberries

• 1½ tablespoons almond slivers, or any other nuts, toasted  

DRESSING

• 1½ tablespoons extra-virgin olive oil

• 1 tablespoon honey

• 2 tablespoons lime juice

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Whisk the dressing ingredients. Toss the salad with the dressing, the cranberries and nuts.

2. Season to taste.

NOTE:

You may have some dressing left over. It will remain fresh in the refrigerator for a few days and can be used on other salads.

Wheat Berries with Vegetables

Makes 4-6 servings. 

This dish is nutty, chewy, full of iron and protein. If you soak the berries overnight, it cuts down on the cooking time. I also add a variety of vegetables. You can experiment which vegetables you would like to add, or just serve it plain.

WHEAT BERRIES:

• 1 cup wheat berries

• 1¼ cups water

• ¼ teaspoon kosher salt

• 1 tablespoon extra-virgin olive oil

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• ½ cup frozen corn, thawed

• ½ cup frozen shelled edamame, thawed

• 1 medium zucchini, cubed

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

• Place the wheatberries in a bowl and cover with cold water. Leave overnight.

• When ready to cook, drain, place in a small saucepan add the remaining ingredients and bring to a boil over high heat. Lower the heat, cover and cook for about 1½ hours.

• The kernels should be tender and the water absorbed (if the water is absorbed and the wheatberries are not tender, add a few tablespoons of boiling water and continue cooking).

• Heat the olive oil in a wok and sauté all the vegetables except the parsley for a few minutes. Then add the wheat berries and the parsley. Season to taste.  

Quinoa with Delicata Squash

Makes 4 servings 

This side dish is wholesome, nutritious and full of flavor.

INGREDIENTS:

• 1 medium delicata squash, about 1 pound

• 2 tablespoons extra-virgin olive oil  

• 1 teaspoon sweet paprika

• Kosher salt

• Freshly ground black pepper 

QUINOA:

• 1 ¼ cups water

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon kosher salt.

• 1 cup quinoa

• ½ cup blanched almond slivers, toasted  

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• 1 tablespoon lemon juice

PREPARATION:

1. Preheat the Broiler. 

2. Rinse and dry the squash. Cut with a serrated knife in half lengthwise, scoop out all the seeds and fibrous strings and cut with the skin into small cubes.  

3. Line a baking sheet with foil. Place the squash cubes on the foil, sprinkle with olive oil, season lightly with paprika salt and pepper and toss to coat.  Broil the squash close to the heat source for about 5 minutes or until soft. 

4. Place the water, olive oil and salt in a small saucepan, and bring to a boil over high heat. Sprinkle over the quinoa, lower the heat, cover, and cook for 15 minutes or until all the water is absorbed. If the grains are still not tender and the water is absorbed, add a tablespoon of hot water and continue cooking.  

5. Add the squash, almonds and parsley to the quinoa and combine.  Season with lemon juice salt and pepper. Serve warm.

Raw Beet Salad

Makes 4 generous servings. 

This beet salad is nutritious, easy to prepare and delicious.   

INGREDIENTS:

• 5 medium beets

• 1 tart apple

• 3 scallions

• 2 -3 tablespoons extra-virgin olive oil

• 2-3 tablespoons lime juice

• 1 tablespoon Dijon mustard

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into quarters to fit into the tube of a food processor

2. Grate in a food processor fitted with the medium grating attachment. Transfer to a bowl.  

3. Peel the apple, core, quarter and grate as well. Add to the beets.  Thinly cut the scallions into rounds including most of the green parts. Add to the bowl along with the olive oil, lime juice, mustard, parsley, salt and pepper. Season to taste.

Rice with Baby Bok Choy

Makes 4 servings. 

This side dish is an interesting combination of flavors and a nice accompaniment to poultry or fish.

INGREDIENTS:

• 1 cup Basmati rice

• 1½ cups water

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon Kosher salt 

• 6 small mixed color chilies, optional

• 4 scallions

• 3 baby bok choy

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 2 -3 tablespoons hoisin sauce (See Note)

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring the rice, water, olive oil and salt to a boil. Lower the heat, cover, and cook for about 15 minutes, until the water is absorbed, and the rice is tender.

2. Fluff with a fork.  

3. Cut the chilies in half, seed and cut them into thin strips. Trim the scallions and cut into 2-inch pieces including some of the green parts.

4. Trim the bok choy and also cut into 2-inch pieces including some of the green parts. Rinse. 

5. Heat the oil in a wok, add all the vegetables and sauté over high heat for a few minutes, until the vegetables are wilted. Add the vinegar and hoisin sauce. Finally, add the rice and combine well.  

6. Season to taste with vinegar, hoisin sauce, salt and pepper.

NOTE:

Kosher hoisin sauce is available. I use Joyce Chan brand.

Roasted Shallots

Makes 4 servings.

I prefer shallots to small white onions. They have a more subtle flavor than their cousins. They are a lovely addition to grains and vegetables.

INGREDIENTS:

• 1 pound shallots, medium size (See Note)

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon light brown sugar

• 1 teaspoon seasoned rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F

2. Peel the shallots, cut in half. and place in an ovenproof dish.

3. Toss with the oil, sugar, vinegar, salt and pepper.

4. Bake for about 45 minutes, stirring once. The shallots should be soft and lightly golden.

NOTE:

I prefer the small shallots because they are more attractive, but lately I could not find them.  They are easy to peel if you pour boiling water over them, drain and then peel. You will need 20 for this recipe.   

Corn Salad

Makes 4 servings.

This is an all year-round, nutritious, and colorful salad or side dish.  

In the summer, I use fresh corn on the cob without cooking it. In the winter, I use frozen corn, thawed.

INGREDIENTS:

• 4 ears corn, or 14.4 ounces frozen corn, thawed

• 1 bell pepper, seeded, cubed

• 3 scallions, including the green parts, thinly sliced

• 1 avocado not overly ripe, peeled, stoned, cut into large cubes

• 1 pint cherry tomatoes, halved

• 3 tablespoons extra-virgin olive oil

• 3 -4 tablespoons lime juice

• ½ cup loosely packed cilantro leaves 

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Shuck the corn into a large bowl. You do that by running a knife down the length of each corn.

2. Add the rest of the ingredients and season to taste with lime juice, salt and pepper.