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.  

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.

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.

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.  

Broiled Zucchini

Makes 4 servings.

This recipe is a simple, flavorful side dish which is very much in season. You can also sauté or grill the zucchini. For grilling you may want to cut the zucchini horizontally.

INGREDIENTS:

• 2 medium zucchinis

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Pinch of red pepper flakes

• Snipped chives with scissors for garnish

PREPARATION:

1. Rinse the zucchini, pat dry and discard the stems. Cut into thick rounds (about ½ an inch).

2. Line a cookie sheet with foil and arrange the rounds on the foil. Grease with olive oil and season  with salt and pepper on both sides.

3. Broil very close to the heat source until lightly golden, about 2 minutes on each side.

4. For a spicy taste use a pinch of flakes.

5. Garnish with chives. 

Wild and Brown Rice

Makes 4 generous servings.

This rice is tasty, crunchy and nutritious. I prefer to serve it warm on a bed of dressed greens.

INGREDIENTS:

• ½ cup wild rice 

• ½ cup brown rice

• ½ teaspoon kosher salt

• 1 1/3 cup water

• 1 tablespoon extra -virgin olive oil

• 2 teaspoons lemon juice

• ½  teaspoon sumac

• ¼ cup unsweetened dried cranberries

• ½ cup tightly packed flat leaf parsley, coarsely chopped

• ¼ cup blanched, sliced almonds

PREPARATION:

1. Combine the rice and place in a heavy saucepan, add water and salt.  Bring to a boil over high heat. Reduce the heat and cook covered for about one hour, or until all the liquid is absorbed and the rice is tender.

2. Fluff with a fork and add the olive oil, lemon juice, sumac, dried cranberries, parsley, and almonds.

3. Season to taste with sumac, lemon juice and salt.

Vegetable Stew

Makes 4 generous servings. 

This nutritious, easy to prepare dish is quite versatile. It can be a side dish or a luncheon dish served with or without grated mozzarella.   

INGREDIENTS:

• 4 tablespoons extra-virgin olive

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 green bell pepper

• 1 medium eggplant

• 1 zucchini

• One, 14 ounce can chopped tomatoes (See Note)

• One, 15 ounce can chickpeas, drained (See Note)

• 6 sprigs oregano, plus extra leaves for garnish.

• Kosher salt,

• Freshly ground black pepper

• Grated mozzarella, optional

PREPARATION:

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

2. Rinse the pepper, pat dry, remove the seeds and cut into small cubes.

3. Rinse and pat dry the eggplant, discard the stem, and cut the rest into small cubes. (If the eggplant is very seedy, scrape off as many of the seeds much as you can)  

4. Rinse and pat dry the zucchini, and, discard the stem and cut the rest into cubes. 

5. Add all of the vegetables to the saucepan and sauté for a few minutes.

6. Add the tomatoes, chickpeas and oregano.

7. Bring to a boil, reduce the heat and cook, covered, for about 40 minutes. The vegetables should be soft.  

8. Remove the oregano sprigs and season to taste with salt and pepper.

9. Serve garnished with chopped oregano leaves and grated mozzarella.

NOTE:

I use Pomi brand chopped tomatoes which now come in 14 ounce cans.

The chickpeas I use are Goya brand.  

Quinoa with Sweet Potatoes

Makes 4 servings.

I like the texture and taste of this flavorful, highly nutritious and attractive dish.

INGREDIENTS:

• 2 medium sweet potatoes

• 3 tablespoons extra virgin olive oil

• Kosher salt

• Freshly ground black pepper

• ¾ cups quinoa

• 1 coup loosely packed flat leaf parsley, coarsely chopped

• 2- 3 tablespoons lemon juice

PREPARATION:

1. Preheat the oven to 375F. 

2. Peel the sweet potatoes and cut into small cubes. Place on a foil lined baking sheet and toss with the olive oil, salt and pepper. It should be combined well. Spread the cubes.  

3. Bake for about 10 minutes; the potatoes will still be crunchy.  

4. In a small heavy covered saucepan bring to a boil, over high heat, 1 cup of water and ¼ teaspoon salt.  Sprinkle over the quinoa and cook, covered for 10 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 to 2 tablespoons hot water and continue cooking.

5. Transfer to a large bowl, add the potatoes, parsley, lemon juice, salt and pepper. 

6. Before serving adjust the seasoning.   

Raw Corn Salad

Makes 4 servings. 

I love this salad, but alas I have to wait to the height of the summer to be able to get fresh corn.

INGREDIENTS:

• 4 ears corn

• 4 tablespoons extra-virgin olive oil

• 1 small jalapeno pepper seeded, finely chopped, optional (Note)

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• 4 scallions, including green part, thinly sliced

• 4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the kernels from the corn by running a knife down the length of each corn. Do it over a large bowl. Toss with the olive oil, jalapeno, parsley, scallions, lime juice, salt and pepper.  

2. The salad should be a bit tangy.  

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

NOTE:

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

Green Beans with Almonds

2 servings. 

I found this quick and easy preparation brings out the flavor of this vegetable

INGREDIENTS:

• ½ pound green beans (See Note)

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• Crushed red pepper, optional

• ¼ cup sliced blanched almonds, toasted

PREPARATION:

1. Trim and discard the stem ends of the beans and rinse. 

2. Heat the oil in a wok or skillet, add the beans and sauté, covered, over medium high heat, stirring from time to time, until the beans are just tender, about 5 minutes (it will depend on how young and fresh the beans are).  

3. Season to taste with lemon juice, salt, pepper and combine with the almonds.

NOTE:

I prefer the thin string beans known as Haricots Verts, if you can find them.

Broccoli Rice

Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.

INGREDIENTS:

• 1 medium bunch broccoli, about 1 ½ pounds

• 1 tablespoon sesame oil

• 1-2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon lime juice, approximately

PREPARATION:

1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble rice. 

3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

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

Roasted Brussels Sprouts with Thyme

Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

• 20 medium size brussels sprouts

• 4 tablespoons extra-virgin olive oil

• 4 garlic cloves, minced

• Leaves from 5 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 400F.

2. Line a baking sheet with aluminum foil.

3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Cauliflower Rice

Makes 4 servings. 

Simple, nutritious and tasty.

INGREDIENTS:

• 1 medium head cauliflower, about 2 pounds

• 2 tablespoons extra-virgin olive oil

• 2 cloves garlic, finely chopped

• 1 tablespoon capers

• 1 cup loosely packed flat leaf parsley, finely chopped

• 1 tablespoon lemon juice,

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut away the stem and separate the cauliflower into small pieces. Chop finely, in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the cauliflower should resemble couscous. 

2. Heat the olive oil in a wok or a skillet, add the garlic, sauté for a minute. Add the cauliflower and stir for about 3 minutes. The cauliflower rice should be soft and fluffy. Add the remaining ingredients and season to taste with lemon juice, salt and pepper. 

Cooked Carrots

Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.

INGREDIENTS:

• 3 shallots

• 6 medium carrots (about 1pound)

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon light brown sugar

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 5 sprigs tarragon, remove leaves.

• 2 tablespoons water

PREPARATION:

1. Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.

2. Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.   

3. Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.

4. Season to taste with salt and pepper.

Carrot Salad

Makes 6 servings. 

Perhaps because carrots are so readily available all year we do not see them very much on menus.  In France carrot salads are iconic dishes. This carrot salad is easy to prepare and goes well with meat, poultry or fish.

INGREDIENTS:

• 1 ¼ pounds carrots, about 8 carrots (See Note)

• 2 tablespoons natural rice vinegar

• 6 sprigs tarragon, remove leaves and chop coarsely

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

• 2 teaspoons honey

• Kosher salt

• ¼ cup extra-virgin olive oil

• 1 cup loosely packed flat leaf parsley, coarsely chopped

PREPARATION:

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

2. In a large bowl combine the vinegar, tarragon, scallions, honey and ½ teaspoon salt. Slowly add the olive oil.

3. Add the carrots and the parsley and toss well. Season to taste with vinegar and salt.

NOTE:

If possible look for bunches of medium carrots with the greens still attached.  

Roasted Whole Carrots

Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   

INGREDIENTS:

• 12 carrots, with about 1 inch green top
• 2 tablespoons extra- virgin olive oil 
• 1 tablespoon light brown sugar
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F.
2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
3. Drizzle with olive oil and toss with the other ingredients to combine.
4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.

Kohlrabi Salad

Makes 4 servings.

Kohlrabi is part of the cabbage family. It is nutrient dense with a nutty taste and a delicious crunch. The jalapeno in this salad gives it a little bite. 

The salad actually improves with time.

I tend to prefer the green variety of kohlrabi, which I find milder than the purple, but the taste of both is similar.

INGREDIENTS:

• 1½ pounds green kohlrabi (2 medium)

• 1 small jalapeno pepper, seeded, finely chopped (See Note)

• 3 scallions including the green part, cut into thin slices

• ½ cup tightly packed cilantro leaves

CITRUS HONEY VINAIGRETTE DRESSING:

• 2 tablespoons extra virgin-olive oil

• 2 tablespoons orange juice

• 2 tablespoons lime juice

• 2 tablespoons honey

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eighths to fit into the feeding tube of a food processor fitted with the medium grating attachment.

2. Place the kohlrabi into a medium bowl and add jalapeno, scallions and cilantro.

3. Whisk the dressing and toss with the kohlrabi. Season to taste.

NOTE:

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

I suggest that you recheck the seasonings before serving.  

Broiled Baby Eggplant

Makes 2 servings.

I find this quick and easy recipe is a nice addition to my eggplant dishes. I have eaten it as a first course and as an accompaniment to meat or poultry.

INGREDIENTS:

• 2 baby eggplants

COATING INGREDIENTS:

• 1 ½ tablespoons extra-virgin olive oil, plus ½ teaspoon for greasing the foil

• 1½ tablespoons Tahini

• ½ teaspoon Kosher salt

• 1 teaspoon light brown sugar

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Preheat the broiler.

2. Trim the eggplants, peel deeply, cut in half and cut deep slits into the flesh.

3. Combine the COATING ingredients.

4. Line a broiler pan with foil, grease the foil and place the eggplant on it.

5. Spoon the coating over the eggplants.

6. Broil not too close to the heat source for about 12 minutes. The eggplant should be soft.

Roasted Carrots, Parsnips and Beets

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

• 2 medium carrots
• 2 medium parsnip
• 2 medium golden beets
• 3 tablespoons extra-virgin olive oil
• 5 sprigs of sage, plus a few leaves for garnish
• 1½ tablespoons maple syrup
• 1 Tablespoon Balsamic vinegar
• 1 teaspoon Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425 F.
2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
5. Discard the sage sprigs.
6. Slice the sage leaves thinly and garnish.

Braised Leeks

Makes 4 servings.

Leeks are relatives of onions, but sweeter with a firm bite. This vegetable compliments any dish, and it is so simple to prepare.

INGREDIENTS:

• 4 leeks
• 2 tablespoons extra-virgin olive oil
• 10 sage leaves torn into small pieces
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves.
2. Cut the white and light green parts of the leeks into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.  Drain well.
3. Heat the olive oil in a small saucepan until hot. Add the leeks and sage. Braise, covered, over low heat, stirring from time to time, for about 15 minutes, or until the leeks are almost soft.
4. Season with salt and pepper.