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.

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.

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.

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.

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.

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.

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.  

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.   

Summer Vegetable Tian

Makes 4 servings. 

A tian is a Provencal, slow roasted summer vegetable dish. The vegetables are typically arranged in layers in a nice dish which can be brought to the table. You bake it until all the vegetables meld together. It is a nice way to use up some vegetables from your garden.    

INGREDIENTS:

• 8 tablespoons extra virgin-olive oil

• 4 cloves garlic, thinly sliced,

• 2 medium red onions, thinly sliced

• 20 sprigs each thyme and rosemary

• 1 medium eggplant, about 1 pound  

• 1 pound zucchini, about 2

• 1½ pounds ripe tomatoes, about 3  

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pour 2 tablespoons oil in a 9x13x2 inch dish and tilt it so it coats all the sides. Scatter the garlic, onion and some of the herbs along the bottom of the dish. Season with salt and pepper.  

3. Rinse the eggplant, trim the end and slice into ¼ inch slices. Place over the onions and season generously with salt and pepper.  

4. Rinse the zucchini, trim the ends and cut into ¼ inch slices. Arrange over the eggplant, scatter some herbs and season generously with salt and pepper.    

5. Rinse the tomatoes, core, slice and place over the zucchini. Season generously, scatter the remaining herbs and drizzle over the oil.     

6. Bake the tian for about 1½ hours.  The vegetables should be tender and the juices bubbling.

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.  

Celery Root Fries

Makes 4 cocktail servings .

Makes 2 side dish servings. 

This recipe is a nice change from the usual vegetables.  The fries are so tasty you will not be aware that they are baked not fried.

INGREDIENTS:

• 1 celery root about 1 pound (See Note)

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 500F.

2. Line a cookie sheet with foil.  

3. Peel the celery root and slice into ¼ inch rounds. Cut the rounds into ¼ inch strips

4. Place on the cookie sheet. Toss with the olive oil, salt and pepper.  

5. Arrange the fries on the cookie sheet and bake for 8 minutes, or until almost soft.

NOTE:

Celery root is not easy to peel, take your time.