2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper
Mix all ingredients together and allow to marinate for several hours.
This recipe is by Jane Middleton + was made to accompany Texas Tacos.
2 Peaches [Texas freestone, pitted + chopped]
1 Tomato [chopped + partially seeded]
1/2 Cucumber [sliced thinly then chopped]
2 Tbs Red Onion [minced]
1 Lime [juice only]
Salt
Mix all ingredients together and allow to sit for 20 minutes before serving. Use a slotted spoon to serve.
1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper
Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings. Saute for several minutes until tomatoes are heated through.
Serves 2.
1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]
Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]
Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.
Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.
Mix all salad ingredients and dressing in a large bowl.
Serves 4 – 6. Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.
1 Avocado [large, ripe, sliced]
1 Carrot [medium, grated]
1 cup Sprouts [alfalfa, radish, sunflower, etc]
6 slices Whole Grain Bread
Slather slices of bread with the spicy spread then stack up with tofu, avocado slices, grated carrot and sprouts.
Serves 3.
6 medium Zucchini or Yellow Summer Squash [chopped]
1-1/2 cups Sweet Onion [chopped]
4 Garlic Cloves [fresh if available, minced]
2 Tbs Extra Virgin Olive Oil
1 tsp + Salt
Freshly Ground Black Pepper
2 cups Vegetable Broth
1 tsp Fresh Oregano [chopped]
1 tsp Fresh Thyme
1/2 tsp Fresh Tarragon [chopped]
1/4 cup Fresh Basil [chopped]
Heat oil in a soup pot with a lid to medium heat. Saute onions and garlic, seasoned with a little salt + pepper for about 5 minutes. Add squash + 1 tsp salt. Increase heat slightly + saute for 5 minutes more. Add vegetable broth, cover + simmer for 10 minutes. Add herbs + simmer a few minutes more, until squash are tender. Allow to cool slightly then puree. Gently reheat if necessary or serve at room temperature.
Serves 4 to 6.
1 medium Sweet Onion [chopped, 2 cups]
5 Garlic Cloves [minced, 2 Tbs]
2 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
10 Roasted Piquillo Peppers [skins, stems + seeds removed, chopped]
14 oz Canned Tomatoes [diced in juice]
1/2 cup Vegetable Broth
1 tsp Smoked Spanish Paprika
1/2 tsp Fresh Oregano [chopped]
1/4 tsp Fresh Thyme
4 to 8 Eggs [free range]
1/4 cup Fresh Parsley [roughly torn]
1 loaf Rustic Bread [crusty on the outside, soft inside]
This stew is ideal for breakfast. Make the night before and allow to cool overnight. The flavors with blend nicely and make the morning preparation very quick. If you want to make it in the morning, just skip the cooling + reheating steps.
Heat olive oil to medium in a medium saucepan with a lid. Saute onions + garlic, seasoned with salt + pepper until very tender, about 10 to 15 minutes. Do no allow to brown. Add peppers + paprika, stirring constantly for 1 minute. Add tomatoes, oregano, thyme + broth and bring to a gentle boil. Allow to reduce over a low simmer for 15 minutes. Juices should just thicken. Allow to cool covered overnight.
When ready to serve, bring stew to a gentle boil. Make a cup within the stew by pushing aside the tomato and pepper chunks. Crack an egg into the prepared spot in the stew. Repeat with 3 more eggs making sure that they are separated enough that their whites do not touch. Allow eggs to poach for about 5 minutes until whites are set. Scoop eggs from stew. Repeat with remaining 4 eggs if desired.
Serve eggs in a shallow bowl over a large spoon full of stew. Top with parsley + serve with bread.
*This recipe won Editor’s Choice for GOOD Magazine’s Crowdsourced Cookbook: Comfort Food Edition! Check out the cookbook here.*
3 Garlic Cloves [minced]
1 medium Shallot [minced
4 oz Morel Mushrooms [bite sized, washed]
2 medium Zucchini [1/2″ thick slices]
2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
2 servings Linguine [dried, cooked until al dente in salted water]
1/2 tsp Fresh Thyme Leaves
Salt + Freshly Ground Black Pepper
Melt 1-1/2 Tbs butter in a large saute pan over medium heat. Saute shallots + garlic for several minutes till wilted + fragrant. Add mushrooms + zucchini. Saute until zucchini are tender, just over 10 minutes. Stir in pasta, thyme + remaining 1/2 Tbs butter. Season to taste with plenty of black pepper.
Serves 2.
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.
1 lbs Little Neck Clams [live, in shells, scrubbed clean]
2 Tbs Extra Virgin Olive Oil
5 Garlic Cloves [minced]
1/2 cup Clam Juice [or 1 small can chopped clams in juice]
1/2 cup White Wine
3 tsp Dried Italian Herbs [1 tsp Basil, 1 tsp Oregano, 1/2 tsp Parsley, 1/4 tsp Chives, 1/4 tsp Thyme]
1/4 cup Basil [fresh, chopped]
1/4 cup Flat Leaf Parsley [fresh, chopped]
1/2 lb Linguine [dried]
Heat olive oil in a large saute pan with a lid. Saute garlic over medium low heat for 2 minutes, making sure not to brown. Add dried herbs, stir, then add white wine. Simmer for 2 minutes. Add clam juice. Bring to a steady simmer and allow to reduce for 15-20 minutes until thickened and less than half original volume.
Cook pasta in salted water till al dente.
When sauce has reduced, add clams to pan and cover. Steam clams over medium high heat for 4 to 6 minutes, discarding any clams that do not open. Stir pasta + fresh herbs into pan and serve very hot in shallow bowls.
Serves 2 generously.
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