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.  

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.

Farro with Vegetables

Makes 4-6 side dish servings.

Farro has a nutty, full bodied flavor and is a good source of vitamins and fiber. It complements most dishes.

INGREDIENTS:

• ¾ cup pearled farro

• 1 tablespoon unsalted margarine

• ¾ cup low sodium vegetable broth

• ½ teaspoon kosher salt

VEGETABLES:

• 2 scallions, finely chopped

• 1 small bell pepper, coarsely chopped

• 2 small carrots, coarsely chopped

• 2 small parsnips, coarsely chopped

• ½ cup tightly packed flat leaf parsley, coarsely chopped

DRESSING:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons Balsamic vinegar, approximately

• 1 teaspoon honey

• 1 teaspoon mustard

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place farro, margarine, broth and salt in a small saucepan with a cover. Bring to a boil, over high heat. Reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. Transfer to a bowl.

2. Cut each vegetable into small pieces, except the scallions and pepper, and pulse in a food processor fitted with the steel blade until coarsely chopped. Add to the farro. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.

3. Whisk the dressing ingredients and toss with the farro and the vegetables.

4. Season to taste.

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.  

Creamy Tofu Dressing

This recipe is a retro dressing. The original was made with mayonnaise and sometimes the addition of sour cream and avocado. My version is creamy and light and quite versatile. I use it to make coleslaw, shredded kale, romaine salad and even fish.

It keeps very well refrigerated for some time.

Unfortunately, 8 ounce packages of tofu are not available so I was obliged to give you this amount of dressing.  

INGREDIENTS:

• 3 tablespoons seasoned rice vinegar
• 1 garlic clove, smashed
• 16 ounces drained silken tofu, drained in a sieve
• 1 cup tightly packed flat leaf parsley
• Tarragon petals from 15 sprigs
• ¼ cup olive oil
• 4 tablespoons lemon juice, approx
• Kosher salt,
• Freshly ground black pepper

PREPARATION:

1. Place all the ingredients in a blender and blend until smooth.
2. Adjust the seasoning with lemon juice, salt and pepper.  

Red Kidney Beans

Makes 4-6 servings.

I may have mentioned earlier that I rarely use canned products, but when it comes to dried legumes I do look for shortcuts.

I like to serve these beans as a winter side dish with any meat or poultry.

Not only is this dish nutritious and easy to prepare but it also remains fresh for quite a few days, refrigerated.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, finely chopped

• One 14.5 ounce can imported Italian crushed tomatoes (San Marzano)

• Two 15.5 ounce cans red kidney beans, drained (Goya Premium)

• Leaves from 6 thyme sprigs

• ½ cup tightly packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a medium saucepan, heat the olive oil. Add the onion and garlic and sauté covered over low heat until soft, about 5 minutes.

2. Add the tomatoes, beans and thyme. Bring to a boil. Lower the heat and cook, uncovered for about 10 minutes.

3. Add the parsley and season to taste with salt and pepper.

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.

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.

Quinoa Pilaf

Makes 4 -6 servings.

I like the nutty, earthy flavor of this nutritious dish. Cooking the quinoa with some carrot juice perks up the flavor. You can easily pair this dish with tofu, salmon or poultry.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil.
• 1 medium carrot, diced
• 2 medium shallots, diced
• 1 cup quinoa
• 1 inch ginger, peeled, grated
• 1 teaspoon ground cumin, approx
• ½ cup carrot juice (See Note)
• ¾ cup water
• ½ cup blanched almonds, coarsely chopped
• Grated zest of 1 lemon
• 1 tablespoon lemon juice, approx
• Kosher salt

PREPARATION:

1. In a medium saucepan with a cover, heat the oil, add the carrot and shallots and cook stirring over medium/low heat, covered until softened, about 8 minutes.
2. Add the quinoa and cook stirring over low heat, until the quinoa is fragrant and beginning to pop, about 5 minutes. Stir in cumin and ginger. Add the carrot juice, and water. Bring to a boil, cover and cook over low heat until the liquid is absorbed, about 13 minutes.
3. Stir with a fork to fluff the grains, Add the almonds, lemon zest and lemon juice.  Season to taste with cumin, lemon juice and salt.

NOTE:

Carrot juice is available in most supermarkets and health food stores.

 

Farro with Sesame Dressing and Vegetables

Makes 4-6 servings.

This dish is a salad for all seasons since the ingredients are available throughout the year.

To make this dish more wholesome you can add firm tofu, cubed and sautéed or cheese of your choice.

INGREDIENTS:

• ¾ cup pearled farro
• ¾ cup vegetable broth
• ½ teaspoon Kosher salt
• 1 medium zucchini
• 1 small bunch broccoli, about ¾ pounds
• ¼ pound haricots verts, or string beans

SESAME DRESSING:

• 2 tablespoons white sesame seeds
• 1 garlic clove, finely chopped
• 1/8 teaspoon powdered chili pepper, approx
• 1 inch fresh ginger, peeled, finely chopped
• ¼ cup extra-virgin olive oil
• 1-2 tablespoons whole grain mustard
• 1-2 tablespoons honey
• 2 tablespoons lemon juice, approx
• 1 teaspoon Kosher salt, approx

PREPARATION:

1. Place the farro, vegetable broth 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. Place in a large bowl and cool.
2. Steam the zucchini for 1 minute, cube and cool. Add to the farro.
3. Trim and discard the stem end of the beans and steam until almost tender, about 3 minutes and cool. Add to the farro.
4. Separate the broccoli into small florets and steam until almost tender, about 3 minutes and cool. Add to the farro. 

TO MAKE THE DRESSING:

1. Place the sesame seeds, garlic, chili and ginger in a small skillet. Stir to slightly toast; it will take about 3 minutes.
2. Add the olive oil and warm together for another minute. Remove from the heat, add mustard and honey combining well.
3. Add lemon juice and salt.
4. Dress the salad with the dressing and adjust the seasoning with mustard, honey, lemon juice and salt.

Miso Roasted Baby Eggplants

Makes 4 servings.

These eggplants are well flavored, delicious and so easy to prepare.

INGREDIENTS:

• 4 baby eggplants
• Extra -virgin olive oil
• Kosher salt
• 4 tablespoons white miso paste
• 4 tablespoons mirin
• 1 tablespoon light brown sugar
• 1-2 tablespoons sesame seeds for sprinkling
• Chives, cut into long pieces, for garnish

PREPARATION:

1. Preheat the oven to 400F.
2. Line a baking sheet with foil and grease it with olive oil.
3. Trim the eggplants at both ends. Peel close to the flesh, cut in half and cut deeps slits into the flesh. Sprinkle lightly with salt and let stand for 10 minutes.
4. Squeeze each eggplant gently to remove moisture.  
5. Combine the miso, mirin and sugar into a paste.  Place the eggplants on the baking sheet and spoon the paste over the eggplants.
6. Bake for 20 minutes.  
7. Sprinkle with sesame seeds and roast for another 20 minutes.  The eggplants should be soft and well browned.
8. Garnish with chives.

Stir-Fry Spinach

Makes 2 servings.

This side dish is quick, easy and rich in iron. 
 

INGREDIENTS:

• 1½ tablespoons extra-virgin olive oil
• 2 cloves garlic, very finely chopped
• 6 ounces spinach, not baby
• ¼ teaspoon ground nutmeg
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat olive oil in a wok, add garlic and sauté over low heat for a minute. Add all the spinach, increase the heat to high, and add 2 tablespoons of hot water. Toss until the spinach is JUST wilted. 
2. Season to taste with salt and pepper.
3. When serving, use a slotted spoon or tongs to avoid the accumulated liquid.

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds
• 2-3 tablespoons extra- virgin olive oil
• ¼ cup lemon juice, approx
• ½ cup toasted blanched almonds
• ½ cup tightly packed mint leaves, coarsely chopped.
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Discard limp and discolored outer leaves.
2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
4. If prepared a day before, adjust the seasoning and add fresh mint.

Roasted Root Vegetables with Sage

Makes 8 servings.

I like to roast these vegetables at a low heat, to ensure that they cook evenly and keep their distinct flavor. This method allows the root vegetables to exude their natural sweetness. Sage leaves compliment these vegetables.

INGREDIENTS:

• 1 small butternut squash, about 1 pound
• 1 small celery root, about 1½ pounds
• 2 carrots
• 2 parsnips
• 2 small red onions or 1 large one
• 1/3 cup extra-virgin olive oil
• 30 sage leaves
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 300 F
2. Line 3 baking sheets with aluminum foil.
3. Peel the butternut squash, remove the seeds, cut into quarters lengthwise and slice thinly in a food processor fitted with a medium slicing attachment. Transfer to a large bowl.
4. Peel the celery root, quarter and slice as well. Add to the squash.
5. Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
6. Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
7. Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
8. Distribute on the baking sheet.  
9. Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.  
10. Distribute on the baking sheet as well.  
11. Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.    
12. The onions will be ready earlier than the other vegetables. The other vegetables should be soft.  
13. Combine all the vegetables and season to taste.

Basmati Rice with Chickpeas and Herbs

Makes 6 servings.

Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.

I like mine not very perfumed. 

INGREDIENTS:

• 1 cup Basmati light brown rice
• 1 ¼ cups water
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt.
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon cumin, approx
• ½ teaspoon curry powder, approx
• ½ cup dried currants
• 1 can 15.5 ounces chickpeas, drained
• 1 cup loosely packed flat leaf parsley, coarsely chopped
• 8 sprigs dill, snipped with scissors.
• Kosher salt
• Freshly ground black pepper. 

PREPARATION:

1. In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
2. In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
3. Add the currants, chickpeas, parsley and dill. Season to taste. 

Simple Ratatouille

Makes 6 main course servings or 8 side dish servings.

This is not the classic ratatouille where each vegetable is sautéed separately and then all are combined. In this dish all the vegetables are cooked together to produce a wonderful healthy dish.

Topped with grated Mozzarella or crumbled feta, it can be a nutritious meal by itself. 

INGREDIENTS:

• ½ cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 zucchini
• 2 baby eggplants (about 1 pound together) (See Note)
• 2 yellow squash
• 1 red bell pepper
• 3 plum tomatoes, peeled, cored, seeded, cubed (See Note)
• ¾ cup tightly packed flat leaf parsley, coarsely chopped
• ½ cup tightly packed basil leaves, torn to pieces
• Kosher salt
• Freshly ground black pepper
• Grated Mozzarella, or crumbled feta, about 6 ounces

PREPARATION:

1. In a large covered saucepan, heat ¼ cup olive oil. Add onion and garlic and sauté, over low heat until the onion is soft, about 6 minutes.
2. Rinse the zucchini, pat dry, trim the ends and discard. Cut into small cubes. Do the same with the yellow squash. Peel the eggplant, cut into small cubes. Core the pepper, seed and cut into small cubes. 
3. Add the rest of the oil into the saucepan. Add all the vegetables and toss until all the vegetables are coated. Bring to a boil, lower the heat, cover and cook over low heat for about 15-20 minutes, stirring from time to time until the vegetables are soft.
4. Add parsley and basil. Season to taste.
5. To serve top with the cheese of your choice, or serve as is. 

NOTES:

I prefer to use baby eggplants, because they have fewer seeds.

To skin tomatoes, drop them into boiling water. Return the water to a boil and drain.  Loosen the tomato skin and slip it off. After blanching the tomatoes, core them, cut them in half widthwise, and squeeze each half gently until the seeds pop out.  Some seeds will remain.

Basil leaves discolor if they are chopped. It is best to tear them to the desired size. 

Feta comes in many strengths, from mild, which I prefer, to strong.

Rice with Dried Fruits and Nuts

Makes 4-6 servings as a side dish.

This recipe is an adaptation of a Middle Eastern fragrant rice dish with a touch of sweet and sour taste. The rice pairs well with poultry and meat.  

INGREDIENTS

SPICES

• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• ¼ teaspoon cumin

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup Jasmine white rice
• 1generous cup water
• 8 dried apricot halves, cut into thin strips
• 1/3 cup dried cherries.
• ½ cup pistachios, toasted
• Zest of 1 lemon
• Kosher salt

PREPARATION

1. In a small dish, combine the spices and set aside.
2. Heat 2 tablespoons olive oil in a medium saucepan with a cover. Add the onion and sauté covered, over low heat, until onion is soft, about 7 minutes.
3. Add the spices and the rice. Stir until well coated.  Add the water, bring to a boil over high heat, lower the heat and simmer covered for 15- 20 minutes. The rice should be soft and the water absorbed (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
4. In the meantime, in a small skillet heat the remaining 2 tablespoons oil, add the dried fruit and the nuts and sauté over very low heat for 2 minutes.
5. When the rice is ready add the fruits, nuts, and lemon zest. Combine well and season to taste with salt.