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.

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.

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.   

Baked Cabbage

Makes 4 servings.

At first, it does not seem like a great combination, but this baked cabbage is a tasty winter side dish.

INGREDIENTS:

• 1 medium cabbage, about 2 pounds

COATING INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 ½ tablespoons grainy Dijon mustard

• 1 tablespoon maple syrup

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F.

2. In a small bowl combine the coating ingredients.

3. Discard the outer cabbage leaves, cut the cabbage in half and discard most of the core. Cut the remaining cabbage into 1 inch wedges. Place the wedges on a large baking sheet (12x18) lined with heavy foil and brush with the coating.

4. Bake for about 40 minutes. The cabbage will be soft with brown edges.

5. Serve warm.

Stir Fried Shiitake and Bok Choy

Makes 2-4 servings.

This is a quick and delicious winter vegetable dish.  Bok Choy is a Chinese cabbage that remains crisp after cooking.

INGREDIENTS:

• 1 large Bok Choy

• 12 shiitake mushrooms

DRESSING INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon white miso

• 2 tablespoons mirin

• 2 tablespoons low sodium soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey

PREPARATION:

1. Cut the bok choy width wise including the green leaves into wide slices and rinse well.

2. Discard mushroom stems and wipe the caps with a damp paper towel. Cut into thick slices.

3. Heat a wok over high heat, add the vegetables, pour over the dressing and stir fry over high heat until the vegetables are almost wilted.

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.

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.  

Three Grain Salad

Makes 4 -6 servings. 

Wholesome, nutritious and crunchy.

INGREDIENTS:

• ½ cup wheat berry

• ½ cup farro

• ½ cup barley

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

• 2 medium carrots, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped

• ¼ cup toasted sunflower seeds

• ¼ cup cranberries

• Ricotta Salata, about 6 ounces, optional  

DRESSING:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons honey

• 2 teaspoons Dijon mustard

• 1 teaspoon kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place wheat berries, 1½ cups water and a ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 1½ hours. The kernels should be almost tender and the water is absorbed.  Transfer to a medium bowl. 

2. Place farro, ¾ cup water and ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 20 minutes or until farro is tender and the liquid is absorbed.

3. Add to the wheat berries. 

4. Place barley, 1 cup water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat. Reduce the heat and simmer covered for about 25 minutes. The barley should be cooked and the water absorbed (if the liquid is absorbed and the barley is not soft enough, add a few tablespoon boiling water and continue cooking). Add to the other grains.

5. Add the scallions, carrots, parsley , sunflower seeds and cranberries. 

6. Whisk the dressing and combine with the grains.

7. Season to taste with vinegar, honey, mustard, salt and pepper.  

8. It is best to let the dressed salad rest for a few hours before serving.

NOTE:

I chop the carrots and the parsley in a food processor fitted with the steel blade.

The rule of thumb is that if the grains are not soft enough and the water has evaporated add a few tablespoons of boiling water and continue cooking.

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.

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.

Kohlrabi Slaw

Makes 4 servings. 

I have recently discovered this vegetable, and I’m making it quite often. Like cabbage, kohlrabi is delicious eaten raw. The flavor is sweet, mild with a crisp and juicy texture. The salad does not lose its crunchiness; it actually improves with time.

INGREDIENTS:

• 1 pound green kohlrabi (3 small)

• 1 small greening apple

• 1 medium carrot

• ¾ loosely packed flat leaf parsley, coarsely chopped

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons lime juice, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

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

2. Peel the apple, cut into quarters, core and grate.

3. Peel the carrot and grate. 

4. Place the kohlrabi, apple and carrot in a large bowl. Add the parsley, toss well and season with lime juice, salt and pepper.

5. I suggest that you check the seasoning before serving.

 Note:

Sometimes the kohlrabi can be watery. If that happens drain it in a colander before combining with the other ingredients.

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.  

Versatile Couscous

Makes 4-6 servings. 

In this dish the couscous is not steamed or cooked; it is hydrated with boiling water and combined with nutritious ingredients.

It pairs very well with most meat dishes and is particularly good with salmon. It even improves with time.

INGREDIENTS:

• 1 cup couscous

• 4 tablespoons dried currants

• 1 teaspoon ground cumin

• Kosher salt

• Freshly ground black pepper

• 5 tablespoons extra-virgin olive oil.

• 1 cup boiling water

• 1 cup loosely packed flat leaf parsley, finely chopped

• 2 cups loosely packed baby arugula (about 2 ounces) some stems discarded

• 1/3 cup pignolia nuts, toasted

• 1 tablespoon lime juice, approx

PREPARATION:

1. In a large bowl place the couscous, currants, cumin, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil.  

2. Pour 1 cup boiling water over the couscous. Cover with foil and let stand for 10 minutes.

3. Fluff the couscous with a fork. 

4. Add the parsley, arugula, 4 tablespoons oil, pignolia nuts and lime juice. Toss well and season to taste with lime juice salt and pepper.

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.

Green Lentil Salad

Makes 4-6 servings.

There are many varieties of lentils but I like the French green variety. This salad is a good accompaniment to most fish, poultry, meat or you can eat it on its own.

INGREDIENTS:

• 1 cup French Green lentils
• 1 ¼ cups water
• 3 tablespoons extra -virgin olive oil
• 1 ½ tablespoon Dijon mustard
• 1 ½ tablespoon balsamic vinegar
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 4 scallions including green parts, thinly sliced
• 1 cup loosely packed Italian parsley, coarsely chopped

PREPARATION:

1. Place lentils and water in a small saucepan. Bring to a boil over high heat. Lower the heat and cook, 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 of hot water and continue cooking).
2. Transfer the lentils to a medium bowl. Toss with the oil, add all the remaining ingredients and combine.  
3. Season to taste. I suggest you recheck the seasonings before serving.