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Category: Vegetables + Fruit

French Potatoes

By

On June 13, 2010

In Recipes, Vegetables + Fruit

Salad:
2 cups Tiny Red Potatoes [scrubbed clean + boiled till just done, about 10 minutes]
3 Radishes [sliced thinly]
2 Purple Spring Onions [sliced into rings, about 1/2 cup]
Tender Spring Lettuce Leaves [red leaf or butter lettuce]

Dressing:
1 Tbs Orange Juice
1 Tbs White Wine Vinegar
1 tsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Whole Grain Mustard [prepared]
3 Tbs Extra Virgin Olive Oil
1/2 tsp Dried Tarragon
Sea Salt + Freshly Ground Black Pepper

Whisk dressing ingredients in a small bowl until well combined. Allow to sit while you boil the potatoes and chop the onions + radishes. Cool potatoes to room temperature. Combine potatoes, radishes, and onions in a bowl. Toss with dressing + serve on a bed of lettuce leaves.

Serves 2 as an entrée or 4 as a first course.

Kohlrabi Cabbage Slaw

By

On May 20, 2010

In Recipes, Vegetables + Fruit

1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]

Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]

Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.

6 side dish servings.

Butternut Squash Sauce

By

On May 18, 2010

In Recipes, Vegetables + Fruit

12 oz Butter Nut Squash [peeled + chopped into 1″ cubes]
5 Garlic Cloves [minced]
1 Butternut Squash [chopped into 1/2″ cubes]
Salt + Freshly Ground Black Pepper
1 cup Vegetable Broth
1 Tbs Olive Oil
1-2 Tbs Basil + Thyme [fresh, chopped]

Saute garlic in olive oil for 1 minute in a large saute pan with a lid. Add butternut squash + saute over medium heat for about 5 minutes until squash starts to brown. Add vegetable broth + scrape any browned bits from the bottom of the pan into broth. Cover and simmer squash until very tender, about 10 minutes. Mash with a fork, stirring to incorporate broth.

For use as a pizza sauce, simmer sauce over low heat, stirring frequently till desired consistency, about 5-10 minutes, then stir in herbs.

For use as a pasta sauce, thin with a small amount of unsweetened almond milk, simmer for 10 minutes, then stir in herbs. Serve over penne or other tube shaped pasta.

Spanish Swiss Chard

By

On May 16, 2010

In Recipes, Vegetables + Fruit

1 Yellow Onion [small, halved + sliced thinly]
1 bunch Swiss Chard [center ribs removed + leaves torn to 2″ pieces.]
1/2 cup Raisins +/- Dried Apricots [chopped]
1/4 cup Almonds [raw, coarsely chopped]
2 Tbs Water
Olive Oil
1/4 tsp Smoked Spanish Paprika
Salt

Heat olive oil in a large saute pan with a lid. Saute onions, lightly salted, for 5 minutes over medium heat until softened. Add paprika to onions, stir, then add in chard leaves. Saute for a couple minutes till leaves begin to wilt. Add raisins +/- apricots and water. Cover and cook till leaves are tender. Stir in chopped almonds and season with salt.

4 side dish servings.

Salmon Wrapped Asparagus

By

On May 8, 2010

In Recipes, Seafood, Vegetables + Fruit

1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste

Toss asparagus + garlic with a bit of olive oil to coat.  Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy.  Remove from oven, let cool, then gently blot excess oil from asparagus.  Wrap each in a small slice of salmon.  Serve cool.

Spring Bagels

By

On April 3, 2010

In Recipes, Seafood, Vegetables + Fruit

A brunch of spring themed bagel toppings:

Pesto + Arugula

Wasabi Mayo + Green Onion + Black Sesame Seeds + Smoked Salmon

Hummus + Radishes

Tofu [with Miso + Tahini] Spread + Smoked Salmon + Red Onion + Capers

Roasted Beets + Apples with Poppy Seed Butter

By

On March 25, 2010

In Grains + Pasta, Recipes, Vegetables + Fruit

4 Beets  [peeled & chopped]
1 Apple [cored & chopped]
2 tsp. Poppy Seeds
3 Tbs. Butter
2 Servings of wide egg pasta

Roast the beets and apples in a dish with 1/2 inch of water for about 20 minutes.  Meanwhile, cook the pasta.

Melt butter over medium heat.  Add poppy seeds and cook for 2-5 minutes till butter is lightly brown.  Add beets, apples & pasta to butter pan.  Toss together in the hot skillet.

Serves 2.

Beet Green Salad

By

On March 25, 2010

In Recipes, Vegetables + Fruit

1 bunch Beet Greens [stems larger than 1/4” trimmed]
1 small Kohlrabi [halved, then sliced in 1/8” thick slices]
1 small Apple [pink skin, 1/8” thick slices]
1/4 c. Raw Almonds [walnuts are a great substitute]
2 Tbs. Red Onion [sliced paper thin]

Raspberry Dressing made one of these ways:
–       Raspberry Balsamic Vinegar + Extra Virgin Olive oil +Shallots + Salt + Fresh Ground Black Pepper + Honey  [Tangy]
–       Lemon Juice + Extra Virgin Olive Oil + a bit of raspberry jam + Salt + Freshly Ground Black Pepper  [Sweet]
–       Poured from your favorite prepared bottle [Easy]

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