Grated Sauteed Carrots

Makes 6-8-servings as a side dish.

I find that carrots have become a neglected vegetable, so I was determined to create a dish that looks good, tastes good and is easy to make.

INGREDIENTS

• 1 pound carrots, 2 large ones
• 3 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• ½ cup loosely packed flat leaf parsley, coarsely chopped
• 1 tablespoon Balsamic vinegar
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Peel the carrots, trim and discard the ends. Grate coarsely in a food processor fitted with a medium attachment.
2. Heat the oil in a medium saucepan. Add the garlic and sauté, over low heat, for a minute.
3. Add paprika, cumin and all the carrots.
4. Cook over medium to low heat, covered for 10 minutes.
5. Stir in parsley and season to taste with vinegar, salt and pepper.

Edamame, Black Rice, Tofu and Corn Salad

Makes 4- 6 servings as a first course, or side dish.

Makes 4 servings as a luncheon dish.

Chinese Black rice, also known as Emperor’s rice is gluten free, wheat free, and chewy with a nutty flavor which pairs very well with tofu, edamame, corn, raisins and a delicious honey–lime dressing. It is a vegetarian delight without too much fuss and is quite versatile. 

INGREDIENTS

• ½ cup black rice( See Note)
• ¾ cup water
• 1 tablespoon unsalted margarine
• ¼ tsp kosher salt
• 7 ounces extra firm tofu
• 1 cup shelled edamame, thawed, pat dried
• 1 cup frozen corn, thawed, pat dried
• ¼ cup currants, or raisins
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons honey
• 3 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

COOK THE RICE

1. Bring rice, water, margarine and salt to a boil in a small saucepan with a cover. Lower the heat and simmer covered for about 30 minutes. The water should be absorbed and the grains soft (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
2. Cool and transfer to a bowl.

PREPARATION

1. Dry the tofu thoroughly, cut into small cubes and place in a bowl. Season well with salt and pepper. Add to the rice along with the edamame, corn, currants or raisins.
2. In a small dish combine the olive oil, honey and lime juice. Toss with the rice and season to taste. Before serving adjust the seasoning once again.

NOTE:

I suggest that you do not cook the rice in an enameled lined saucepan-such as Creuset.  The enamel becomes discolored from the rice.

Cole Slaw

Makes 6-8 servings. 

I love coleslaw.  It’s delicious, nutritious, light and easy to prepare. In this recipe, the dressing is made with homemade mayonnaise, which is very light and I only use very little.  

INGREDIENTS

• 1 cabbage, about 1½ pounds                                           
• 2 scallions including green part, thinly sliced
• ½ cup loosely packed flat leaf parsley, finely chopped
• 3 tablespoons homemade mayonnaise
• 3 tablespoon rice vinegar, approx
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Discard the tough outer cabbage leaves. Cut the cabbage in half, then into quarters and shred very thinly (See Note). Place in a large bowl, along with the scallions and the parsley.
2. In a small bowl, mix the mayonnaise, rice vinegar, lemon juice, salt and pepper.  Toss the dressing with the cabbage and combine well. Let the coleslaw sit for a few minutes before adjusting the seasoning to taste.

NOTE:

I use a mandolin to shred the cabbage, as I find it much easier to handle than a knife.

Holding on to the core of the cabbage as you work also helps the process.

MAYONNAISE

• ½ cup extra-virgin olive oil
• ½ cup vegetable oil
• 1 large egg, at room temperature
• ¼ teaspoon powdered mustard
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar

1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second add the vinegar.
3. Pour the oil in a very low slow stream. As the mixture begins to thicken, add the oil more quickly.

Roasted Whole Cauliflower

Makes 4 first course servings or 4-6 side dish servings.

This vegetable is so adaptable to variations in seasoning and cooking and is available all year round.   Roasting and steaming at the same time brings out the delicate flavor of the cauliflower.  It is quite impressive to bring this dish whole to the table. If you are serving a crowd, you can always roast two at the same time.

I am a purist, and I like the cauliflower served without any dressing, although when I serve it as a first course I do like it with the dressing.

This is a wonderful dish to serve on Passover. 

INGREDIENTS

• 1 medium to large cauliflower, about 2 pounds
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Preheat the oven to 400F.
2. Place a heavy cast iron skillet in the oven.
3. Place a small pan of cold water on the lowest rack of the oven to create steam.
4. Cut off the outer leaves of cauliflower. Cut off the bottom of the stem, and cut out the hard core.
5. Rinse the cauliflower. Rub with olive oil and season lightly with salt and pepper. Place the cauliflower core side down in the hot skillet and cook until very tender, about 1 hour.  Check if soft by piercing with the point of a knife.
6. The cauliflower should be lightly golden and very soft.

INGREDIENTS FOR VINAIGRETTE DRESSING

• 2 tablespoons light Balsamic vinegar
• 1 teaspoon Dijon mustard (Omit on Passover)
• ½ teaspoon honey
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tablespoons capers, coarsely chopped
• ¼ cup loosely packed flat leaf parsley, finely chopped

PREPARATION OF DRESSING

1. You can either place the vinegar, mustard, and honey in a small bowl, and whisk in the olive oil at a very slow stream, then add the remaining ingredients and season to taste with salt and pepper.
2. Or place the vinegar, mustard and honey in a blender. With the motor running, pour the oil slowly through the opening in the lid and blend well. Add the reaming ingredients and season with salt and pepper. 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

• 1 tablespoon unsalted margarine
• ½ teaspoon kosher salt
• 1 ¼ cups water
• 1 cup red quinoa
• 1 pound acorn squash
• 1 tablespoon olive oil
• ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
2. Stir with a fork to fluff the grains.
3. Preheat oven to 400F.
4. Trim the squash ends and discard.
5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
6. Bake for 25-30 minutes, the squash should be al dente.
7. Combine the squash with quinoa and parsley. Season to taste with salt.

French Lentils and Couscous

Makes 6-8 first course servings.

8-10 side dish servings.

This dish is highly nutritious and quick to prepare since the lentils do not require presoaking. The dried fruits and nuts give it extra flavor and texture.  

If you are serving this dish as a first course you may want to add some dressed greens. Whichever way you serve it I recommend eating it at room temperature or warm.

INGREDIENTS

• 1 cup French green lentils
• 4 tablespoons extra-virgin olive oil
• 1 cup whole wheat Israeli couscous
• 1 cup blanched sliced almonds, toasted
• 10 dried apricots, thinly sliced
• 1/3 cup currants or raisins
• 4 tablespoons lime juice, approx
• 15 full sprigs of dill, snipped with scissors (See note)
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Place lentils and 1 ¼ cups of water into 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 of the water is absorbed add 1-2 tablespoons of hot water and continue cooking.)
2. Transfer the lentils to a large bowl and toss with 2 tablespoons of olive oil.
3. Rinse the same saucepan and bring 1 cup of water to a boil, sprinkle the couscous over the water, lower the heat and cook for about 7 minutes. The water should be absorbed.  Remove from the heat and let couscous stand, covered, for another 5 minutes. The couscous should be cooked. Fluff with a fork and combine with the lentils.  Add the remaining 2 tablespoons of oil, almonds, apricots, raisins/currants, dill, lime juice, salt and pepper.
4. Season to taste.

NOTE:

Leftovers will require extra dill, which loses its flavor very quickly and extra seasoning which refrigeration will alter.

If you happen to have leftover dried fruits, they freeze very well.

Roasted Brussels Sprouts

Makes 4 servings.

Brussels sprouts are extremely nutritious and versatile. Even though they are available all year, they are at their best in the cold season.  This preparation is simple and quick but very delicious.

INGREDIENTS

• 20 medium size Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 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 Brussels sprouts and discard the outer damaged leaves.
4. Place on the baking sheet. Mix with the olive oil and season with salt and pepper.
5. Roast for about 25 minutes or until tender.

NOTE:

If the Brussels sprouts are too large, you may want to cut them in half, or quarters.  If you prefer you can steam them as well and than sauté in olive oil.

Red Kidney Bean Salad

Makes 4-6 servings.                              

This salad is a nutritious accompaniment to poultry or meat.  It can also be a first course or a part of a buffet table.  

INGREDIENTS

• ½ pound dried red kidney beans
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, peeled, finely chopped
• 1 small jalapeno pepper (See Note)
• 1 ½-2 tablespoons balsamic vinegar
• 1 -2 tablespoons Dijon mustard
• ½ cup tightly packed flat-leaf parsley, coarsely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Soak the beans overnight in a bowl with enough cold water to cover by a few inches.
2. Drain the beans and place in a medium saucepan with enough water to cover by 3 inches.
3. Bring to a boil, lower the heat and cook gently for about 30 minutes or until the beans are very tender. (Beans tend to harden when refrigerated.) Drain and transfer the beans to a bowl. Toss with olive oil and cool.
4. Cut the jalapeno pepper in half. Remove the seeds and mince.
5. Add to the beans the onion, vinegar, mustard and parsley Season with salt and pepper to taste.

NOTE:

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

If you are making this dish ahead of time, and it is refrigerated, bring it back to room temperature before serving and adjust the seasoning.

Kasha

Makes 6 servings.

Kasha is a highly nutritious staple in Russian and Eastern European cuisine.  It is gluten free, full of nutrients and quite delicious, especially when combined with sautéed mushrooms, chopped onions and parsley.  It is equally tasty served plain.  Kasha can be made in advance and gently reheated.  If you would like to make it a bit festive, you can bake it in ramekins, turn the ramekins over to release the kasha, and serve as a cupcake.

INGREDIENTS

• 1 large egg
• 1 cup medium grain kasha
• 1 teaspoon Kosher salt
• 4 tablespoons vegetable oil, plus 1½ tablespoons for greasing the ramekins (See Note)
• 1 generous cup hot water.

PREPARATION

1. In a small bowl, beat egg with a fork and add salt and kasha. Stir to combine with a wooden spoon.
2. Heat the oil in an enameled cast-iron saucepan with a cover. Add kasha and stir with a wooden spoon until the groats are well coated with the oil. Add the water, cover, and simmer for about 12 minutes, or until all the water is absorbed, and the grains are soft and fluffy. If the grains are not soft, add 1-2 tablespoons boiling water and simmer for another few minutes. Stir with a fork in order to fluff the grains.
3. At this point you can add vegetables such as onion, mushrooms or parsley for added flavor.

NOTE

Preheat oven to 325F.

If you like you can use 6 –quarter cup metal ramekins and brush with oil. Spoon the kasha into the ramekins and pack well (you can do it with your fingers). Place them in a baking pan and pour enough hot water on the bottom of the pan to reach one-third of the way up the sides of the ramekins.  Bake for 20 minutes. Take out from pan and let rest for 10 minutes before unmolding.    

Barley with Parsnip

Makes 6 -servings.

This side dish, which combines grains and vegetables, is nutritious and delicious.   It’s a bit sweet, a bit crunchy and quite tasty.

INGREDIENTS

• 3 tablespoons extra -virgin olive oil

• 1 onion, finely chopped

• 1 cup medium pearl barley

• 2 cups vegetable broth

• ½ pound parsnips, peeled and coarsely grated (See Note)

• Kosher salt

• Freshly ground black pepper

• Petals from 4 thyme sprigs

 

PREPARATION

1. Heat 2 tablespoons of oil in a medium saucepan and sauté the onion until soft, about 5 minutes.  

2. Add the barley and 1 ½ cup of broth. Bring to a boil, lower the heat and cook covered for about 30 minutes, stirring from time to time.  The barley should be soft and the broth almost absorbed.

3. Transfer the barley to a dish.

4. Heat the remaining oil in the saucepan, add the parsnips and ½ cup of remaining broth. Bring to a boil, lower the heat and simmer, covered until the parsnips are semi-soft, about 5 minutes.

5. Add the barley and combine. Season with salt, pepper and add thyme.

 

NOTE

I use the medium grating attachment of the food processor to grate the parsnips.              

Celery Root and Carrot Salad

Makes 6-8 servings.

Despite the name, celery root has nothing to do with celery. Celery root is also known as celeriac or knob celery. It is a fall and winter vegetable which is rich in vitamins.

INGREDIENTS

• 2 small to medium celery root, about 2 pounds
• 1 medium carrot
• 2 scallions including green parts

DRESSING  

• 2 -3 tablespoons seasoned rice vinegar
• 2 tablespoon Dijon mustard
• ¼ cup extra- virgin olive oil
• Kosher salt
• Freshly ground black pepper
• ½ cup loosely packed flat-leaf parsley, finely chopped

PREPARATION

1. Drop celery root into boiling water. Cover, and boil for 3 minutes. Drain and refresh with cold water.
2. Peel celery root and remove all the dark embedded spots (this rough-looking vegetable is a bit tricky to peel). Cut into eights to fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try and obtain long, even matchsticks. Empty into a bowl.
3. Peel the carrot, trim and grate.
4. Trim the scallions and cut into thin slices.  Add both to the bowl.  
5. Combine vinegar and mustard in a small bowl.  In a slow stream, whisk in the olive oil to form an emulsion. Toss with celery root. Add parsley and season with salt and pepper. Let stand for a short while and season to taste again.

Butternut Squash Puree

Makes 4 servings.

Butternut squash is a very healthy, winter vegetable with a glorious color.

INGREDIENTS

• 1 small butternut squash (about 1 ½ pounds)
• 1/3 to ½ cup unsweetened coconut milk
• Kosher salt
• ½ teaspoon nutmeg
• Freshly ground black pepper

PREPARATION

1. Preheat oven to 450F.
2. Line a baking pan with foil.
3. Trim and discard the stems of the squash, then cut it in half lengthwise and discard the seeds.
4. Place flesh side down on the foil and bake for 30 minutes or until the flesh is fork tender.
5. Scoop out the flesh and place in a food processor fitted with the steel blade.  Add the coconut milk through the feed tube and pulse until silky and smooth.
6. Season to taste with salt and pepper.
7. Keep warm in a double boiler. 

TO SERVE

If you like you can serve the puree with an oval ice cream scooper (no30) for a festive look.

Shaved Brussels Sprout Salad

Makes 4 servings.

I sometimes serve this versatile salad as a first course, as a side dish or as a salad. I also recommend that you slice it with a mandolin in order to be able to shave it (cut very thin slices). I let this dish rest for a few hours and even overnight.

INGREDIENTS

• 10 large Brussels sprouts

CITRUS DRESSING

• 2-3 tablespoons lemon juice

• 2 -3 tablespoons orange juice

• 3-4 tablespoons extra virgin olive oil

• 1 cup loosely packed flat-leaf parsley, coarsely chopped

• ¼ cup blanched almonds, toasted, very coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION

1. Trim and remove outer leaves of Brussels sprouts.

2. Holding the stem of each Brussels sprout, use a mandolin to shave thinly the Brussels sprouts.

3. Place in a bowl.

4. Combine lemon juice, orange juice and olive oil.  

5. Toss the salad with the dressing. Add parsley and almonds.  Season to taste with salt and pepper.

6. Before serving season to taste. 

Farro with Roasted Vegetables

Makes 4 luncheon servings.

Makes 6 side dish servings. 

This versatile dish is good in any season. The combination of roasted vegetables and farro – a grain with a nutty, chewy flavor and packed with vitamins, minerals and antioxidants - makes this dish colorful and nutritious.  It’s great for lunch served with grated mozzarella or as a side dish to meat, poultry, or fish.  It would also make a nice addition to a buffet.  

INGREDIENTS:

• ¾ cup pearled farro

• ¾ cup vegetable stock

• ½ teaspoon kosher salt 

• 1 medium eggplant

• 3 garlic cloves

• 1 Vidalia onion

• 1 small zucchini

• 1 small yellow squash

• 1 bell pepper

• Leaves from 10 thyme sprigs

• 1/3 cup extra -virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons balsamic vinegar, approximately

PREPARATION:

1. Place the farro, vegetable stock and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. 

2. Preheat oven to 450F. 

3. Peel the eggplant, discard the end and cut into 1-inch cubes.

4. Peel the garlic and cut into small pieces. 

5. Peel the onion and cut into small pieces. Rinse the zucchini and squash. Pat dry, and trim the ends and cut into 1-inch cubes.

6. Rinse the bell pepper, pat dry, cut in half lengthwise, core and seed. Cut into 1-inch cubes.   

7. Place all ingredients into a bowl. Combine with olive oil, thyme and season with salt and pepper.

8. Transfer all the vegetables into a 12x8 Pyrex dish or an attractive dish that can go from oven to table, preferably in one layer.  

9. Roast for about 20 minutes, turning the vegetables once. They should be crisp to the bite.  

10. As soon as the vegetables come out of the oven, sprinkle with balsamic vinegar. Combine with the farro and season to taste.

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 

INGREDIENTS

• 2 Persian cucumbers, rinsed, dried and ends trimmed.

Dressing

• 1 tablespoon vegetable oil
• 1 tablespoon seasoned rice vinegar.
• Kosher salt
• Freshly ground black pepper
• 2 sprigs of dill, finely snipped with scissors

PREPARATION

1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
2. Toss with the dressing, season to taste and add dill.

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.

INGREDIENTS

• 1 pound Yukon Gold potatoes

Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon seasoned rice vinegar
• ½ teaspoon Dijon mustard  
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• 2 scallions, including green parts, finely chopped
• ½ cup loosely packed flat-leaf parsley, coarsely chopped

PREPARATION

1. In a medium bowl combine the dressing ingredients.
2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.