3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]
Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt
Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.
An individual lunch size serving.
2 Eggs [free range, hard boiled]*
2 tsp Mayonnaise
1/4 tsp Sweet Curry Powder
Sea Salt
dash Cayenne Pepper
2 Chives [minced]
Peel eggs + slice in half. Combine yolks with mayonnaise, curry + salt. Mash together until very smooth. Fill centers of eggs with yolk mixture. Top with chives + a dash of cayenne pepper.
A delicious single serving.
*Tip: Very fresh eggs are hard to peel. Eggs 7-10 days old are best for hard boiling. Poach or fry fresh eggs. You can tell the age of an egg by how close the white is to the yolk.
1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]
Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.
Serves 4. Great with homemade tortillas + avocado slices.
1 cup Onion [chopped]
4 Garlic Cloves [minced]
8 oz Crimini Mushrooms [sliced]
1 Tbs Extra Virgin Olive Oil
1 Tbs Butter
1 cup Kasha [roasted]
2 cups Vegetable Broth
Sea Salt + Freshly Ground Black Pepper
1 Tbs Oregano [fresh, chopped]
2 cups Pumpkin [roasted, chopped into 1″ cubes]
Roast pumpkin till tender, but not mushy. [A whole pumpkin will take 30-60 minutes, at 400 degrees F, depending on its size.] Chop.
Heat oil + butter in a large pan with a lid. Saute onion until translucent, about 10 minutes, seasoned lightly with salt + black pepper. Add garlic + mushrooms and saute until the moisture from the mushrooms has released and evaporated, about 10 minutes. Stir in kasha, making sure to mix well so groats are covered with oil. Add vegetable broth, cover, and simmer for 20 minutes, or until liquid has been absorbed + kasha is tender.
Stir in pumpkin and oregano, reserving a small amount for garnish.
2 Sweet Potatoes [red flesh, cut into 1/2″ round slices]
1 Tbs Mexican Mint Marigold [fresh, chopped, or substitute French Tarragon]
1 Tbs Basil [fresh, chopped]
1 tsp Extra Virgin Olive Oil
Sea Salt
Preheat oven to 400 degrees F. Toss sweet potatoes with olive oil and spread onto a baking sheet. Roast for 15 minutes, until underside is brown. Turn and roast 10-15 minutes more to brown the other side. Toss with sea salt + herbs.
3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder
Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.
Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.
Serves 6. Great with cornbread + a side of black eyed peas.
This recipe came from excellent collaboration with Jane Middleton.
1 Watermelon [rind + seeds removed, roughly chopped]
2 inches Ginger Root [grated]
dash Cayenne Pepper [to taste]
Basil Leaves [garnish]
Blend everything but the basil in batches + combine in a large bowl or jar.
Refrigerate several hours, then serve as a soup in small bowls, garnished with basil.
Or
Freeze in ice cube trays. Serve a glass full of frozen watermelon soup cubes, a few basil leaves + top with a summery wheat beer.
4 Peaches [freestone, cut in half]
1-1/2 oz 74% Dark Chocolate [broken into 8 squares]
Habenero Sugar [for sprinkling]
Grill peaches on a hot grill, cut side down for about 5 minutes. When peaches have grill marks, flip over + place a piece of chocolate in place of the pit. Continue to grill for a few more minutes until the chocolate is melted. Transfer to plates + sprinkle with spicy sugar.
1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]
Puree all in a blender + chill.
Serves 6 as a first course.
1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick
Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.
These onions are great on just about anything + ready to eat as soon as they are cool.
Powered by WordPress & Theme by Anders Norén