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.

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.

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.

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.

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.

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.

Creamed Spinach

Makes 4 servings.

These days preparing spinach is quite easy – it comes prewashed and ready to go. I discovered that by adding coconut milk I can make a creamy, healthy, pareve spinach dish which I like to serve with fish.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 9 ounces of prewashed spinach, discard some of the dangling stems
• ¼ cup coconut milk
• ½ teaspoon nutmeg
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. In a wok, heat 1 tablespoon oil and add half of the spinach. Stir until wilted. Remove to a food processor fitted with the steel blade.
2. Do the same with the next batch of spinach.
3. Puree the spinach adding the coconut milk through the feed tube.
4. Transfer to a skillet and season with nutmeg, salt and pepper. Serve warm.  

Stir Fried Cabbage

Makes 4 servings.                                                             

Easy, delicious and nutritious, this side dish can be made ahead of time and reheated.

INGREDIENTS:

• 1 small cabbage or half of a large one, 1 ½ pounds, approx (See Note)
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 5 sprigs dill snipped with scissors

PREPARATION:

1. Discard tough outer cabbage leaves. Cut cabbage in half, then into quarters without cutting the core. It is easier to shred the cabbage when you have the core to hold on to.
2. Shred very thinly.
3. Heat the oil in a wok, add all of the cabbage and 2 tablespoons of hot water. Cover, stir from time to time, and sauté for about 3 minutes. The cabbage should be tender.  
4. Season with salt and pepper and add the dill.

NOTE:

I use a mandolin to shred the cabbage; it is much easier to handle than using a knife.