2 large cucumbers
2 T. cider vinegar
1 T. sugar
1/2 tsp. salt
1/4 tsp. pepper
3/4 C. sour cream
2 T. minced fresh parsley
Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.
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1 can cream style corn
1 can whole kernel corn, drained
Mix above together and add:
1 package Jiffy corn muffin mix
1 egg, beaten
1/3 C. milk
1 (8 oz.) sour cream
Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.
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1/2 C. red or white minced onion
2 T. red wine vinegar
1 tsp. dry mustard
1 tsp. salt
2 tsp. sugar (or more)
Freshly ground pepper
1/2 C. extra virgin olive oil
3 C. haricots verts, cut into one inch lengths
1/3 C. toasted almonds
1 medium tomato, peeled, seeded, and diced
1/4 C. sweet onion vinaigrette
8 oz. Tomme de Savoie (cheese), sliced small
Put the onion in a saucepan and add three C. cold water. Bring to a boil and drain (well) the onion.) Add the spices and several grinds of pepper (I used seven or eight turns). Blend for several minutes until creamy (I scraped the sides of the blender a couple of times.) Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 C. Bring six quarts of water to a rolling boil. Add three T. of salt. Slowly add beans and cook (at a rolling boil) for five minutes. Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Add the dressing and toss. Plate and top with slices of the cheese.
1 large red onion
1 T. olive oil
Salt and pepper
Preheat the grill or a grill pan. Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
Yield: Â 4 servings
Calories: 47
Fat: 4g
Fiber: .5g
Green Bean Salad with Figs, Walnuts and Goat Cheese
1 small shallot, minced
2 T. sherry vinegar
1 tsp. honey
3 T. olive oil
salt and freshly ground pepper
1 lb / 0.5 kg green beans, trimmed
6-8 figs (about 6 oz / 175 g), trimmed and quartered
3 oz / 85 g walnuts
2 oz / 60 g fresh goat cheese, torn into small chunks
Whisk the shallots with the sherry vinegar, then add honey and olive oil with a pinch of salt. Set aside. Toast the walnuts in a 375 F / 290 C oven for about 5 minutes, until lightly golden. Or, you can toast on the stovetop in a dry skillet over medium-high heat, shaking every few minutes. Meanwhile, fill a large pot with water and bring to a boil. Add a large pinch of salt and the green beans. Cook for 2-3 minutes, until beans are bright green and still a bit crisp. Drain and rinse with cold water until beans are just slightly warm. Toss beans with half the dressing, then add figs, goat cheese and walnuts. Drizzle remaining dressing over the top and serve at room temperature.
6 ears fresh sweet Corn, in husks
3 T. Butter, melted
½ C. Homemade Thick Cream (recipe follows)
1/3 C. crumbled Mexican Queso Anejo or Queso Fresco
1 T. hot Chili Powder*
About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire. Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.
* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.
Homemade Thick Cream
1 C. Whipping Cream
2 tsp. Buttermilk
Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil. Stir in the buttermilk and pour into a glass jar. Ripening the crea: Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.
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1 can artichoke hearts, drained and quartered
1 C. Italian salad dressing
1 pint grape tomatoes, washed
1/2 cucumber, peeled, seeded, chopped
1/4 red bell pepper, seeded and chopped
1/4 green bell pepper, seeded and chopped
2 to 4 thinly sliced green onions, optional
5 or 6 basil leaves, stacked, rolled and sliced
Salt and pepper
Lettuce torn into bite size pieces
Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours. One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.  Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.  Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.
While artichokes can be enjoyed just about any time of year, they offer extra pleasure during springtime when served with young garlic, fresh chives, and baby mixed greens. This recipe can be doubled and made a day ahead, making it easy to host a large number of guests. While this artichoke and shrimp dish can be shared as an appetizer, this combination also offers a light yet satisfying lunch when served with fresh bread and orange slices.
6 large shrimp
1 large fresh artichoke
3 T. lemon juice
2 C. mixed baby spring greens
Garlic-Chive Sauce
In a small saucepan, bring about 1 1/2 C. water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 T. of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use. Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 C. water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a tsp. or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use. Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.
Garlic-Chive Sauce
2 T. lemon juice
1/4 C. extra virgin olive oil
1 T. lemon zest
1/4 tsp. ground red pepper
4 cloves garlic, minced
1 tsp. dehydrayed onion flakes
2 T. fresh lemon thyme leaves
3 T. chopped fresh chives
1 tsp. grated parmesan cheese
1/2 tsp. salt
In a blender, mix the lemon juice and oil to form a creamy sauce. Add the lemon zest, red pepper, garlic, onion flakes, lemon thyme, chives, cheese and salt, and blend 2-3 minutes.
Yield:
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Spanakopita with Fresh Herbs and Wild Greens
2 tablespoons olive oil
2 cups chopped onion, leeks, scallions, or a combination
2 pounds greens, chopped into bite-size pieces
Salt
4 eggs, beaten
2 cups cottage cheese or ricotta cheese
1{1/2} cups crumbled feta cheese (about {1/2} pound)
1 head garlic, cloves peeled and chopped
{1/2} cup chopped fresh basil
{1/2} cup chopped fresh parsley
2 tablespoons chopped fresh oregano
Freshly ground black pepper
{3/4} cup (1{1/2} sticks) butter, melted
1 (1-pound) package frozen phyllo dough, defrosted
Ground paprika, dried chives, dill seeds, or fennel seeds (optional)
Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).
Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.
1 teaspoon olive oil
Cooking spray
5 cups quartered mushrooms (about 1 pound)
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
10 garlic cloves, chopped
1/2 cup no-salt-added beef broth
Dash of black pepper
2 tablespoons chopped fresh parsley
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Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the mushrooms, crushed red pepper, salt, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.
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1 large head green cabbage
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or chicken stock
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Preheat oven to 325 degrees. Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.
Roasted Hasselback Butternut Squash
2 T. olive oil
½ C. butter
8-10 sage leaves
4 cloves garlic, minced
½ tsp. ground sage
¼ C. parmesan cheese, shredded or shaved
1 tsp. red pepper flakes
Kosher salt and black pepper
Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.
Creamy Four Cheese Spinach Butternut Squash
1 butternut squash
1/2 C. (125ml) vegetable broth
1 C. (250ml) heavy cream
5 garlic cloves (or to taste), minced
1 C. Italian 4 cheese mix
1 C. freshly chopped spinach
Fresh thyme, to taste
Kosher salt and fresh cracked pepper
Red chili pepper flakes (optional)
Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper. In a large bowl, combine minced garlic, heavy cream with 1/2 C. vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.
Crispy Brussels Sprouts with Dijon Aioli
1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger
1–2 T. olive oil
1/4 tsp. garlic powder, optional
salt and pepper to taste
1/4 C. mayo, I use avocado oil mayo
2 T. olive oil
1 & 1/2 T. dijon
1 tsp. minced garlic
salt and pepper to taste
1/2 tsp. fresh chopped or dried parsley
Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway. Â Dip the brussels sprouts in the dipping sauce and enjoy!
Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.
Down Home Milk & Honey Corn on the Cob
8-10 ears of fresh shucked, and well rinsed sweet corn
water
1 C. of 2 % or whole milk
1/2 C. of heavy cream
1 stick of unsalted butter
3 T. of honey
1 tsp. of Cajun or Creole seasoning
freshly ground salt & pepper to taste
chopped parsley for garnish
Fill a stock pot half full of water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter. Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes. Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.
Southern Fried Cabbage
1 large head of cabbage roughly chopped
8 slices thick cut bacon diced
1 yellow onion {I like Vidalia} diced
2 T. butter optional
salt and black pepper to taste
Add diced bacon to a large sauté pan and cook over medium heat until crispy. Do not drain. Add onions and cook until softened and browned, about 5 minutes. Add cabbage, half at a time if you need to, and mix with the bacon and onions. Cook until it is softened. If you want to add even more flavor add a couple T. of butter and stir until combined. Season with salt and black pepper.
3 medium, firm green tomatoes
1/2 C. all-purpose flour
1/4 C. milk
2 beaten eggs
2/3 C. fine dry bread crumbs or cornmeal
1/4 C. olive oil
1/2 tsp. salt
1/4 tsp. pepper
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Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. Heat 2 T. of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
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4 medium beets – scrubbed, trimmed and cut in half
1/3 C. chopped walnuts
3 T. maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 C. frozen orange juice concentrate
1/4 C. balsamic vinegar
1/2 C. extra-virgin olive oil
2 ounces goat cheese
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Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Lemon & Sun-Dried Tomato Brussels Sprouts
1 lb. brussels sprouts
1 T. olive oil
¼ tsp. Salt
Few cracks of pepper
1/4 C. lemon juice
1/2 C. water
¼ C. sun dried tomatoes in oil, drained & chopped
1 tsp. Dijon (whole grain or regular)
1 tsp. arrowroot + 1 T. cold water
Salt & pepper to taste
Preheat oven to 400 degrees and line a cookie sheet with foil. Chop off the bottom of the brussels sprouts and then slice each one in half and place them on the cookie sheet. Pour olive oil on top and toss to coat. Then sprinkle on salt and pepper, toss again and shake the pan so they fall into a single layer. Roast for 18-20 minutes or until the ends get a little burnt and toasted.
While those are cooking, place a skillet over medium high heat. Add water, lemon juice and sun-dried tomatoes and bring to a boil. Once it is boiling, add arrowroot + water mixture and stir vigorously as it will seize up quickly! Add Dijon and season with salt and pepper to taste. If sauce is too thick add a little extra water. Place cooked brussels sprouts in a bowl and then toss with about ¼ C. of sauce.
4 butternut squash
2 T. olive oil
Salt and freshly ground black pepper
3 C. beet greens
3/4 C. walnuts
1/4 C. roughly chopped fresh mint leaves
1 C. crumbled goat cheese
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Preheat oven to 425 degrees F.  Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 tsp. salt and distribute evenly. Place in oven and bake until softened and golden. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.
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1 T. salt
1 medium head cauliflower (about 9 C. when trimmed)
1/4 C. cilantro or parsley
1 T. minced garlic
1-2 T. olive oil
Zest and juice from 1 lemon (about 1/4 C. juice)
1 tsp. salt (more to taste)
1 tomato, chopped
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Bring to boil water (enough to just cover cauliflower) and salt to a boil. Clean cauliflower, cutting into bite-size pieces. Add cauliflower, cover and cook until soft, about 5 minutes. Drain and return to pan. Meanwhile, mix remaining ingredients (except tomato) in a blender or small food processor. Pour over cooked, drained cauliflower. Add tomato. Toss until cauliflower and tomato are evenly coated with dressing.
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1 head cauliflower, cleaned and chopped into florets
3 T. tahini
1 tsp. cumin
1/2 tsp. salt
1/4 C. warm water
olive oil cooking spray
lemon wedges
Preheat oven to 425 degrees. Spray a 9×13″ roasting dish with cooking spray. Whisk together tahini, warm water, cumin, and salt. In a large bowl, combine cauliflower with tahini dressing. Coat thoroughly. Pour cauliflower mixture into roasting tray and roast for 25 minutes or until tender when poked with a fork. Squeeze lemon wedges over top and serve warm.
Steamed Vegetable Ribbons
2 large carrots, peeled
3 small zucchini
2 tsp. extra-virgin olive oil
2 tsp. lemon juice, or to taste
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.
Broccoli or Cauliflower with a Soy-Lemon Dressing
2 pounds broccoli or cauliflower, about 2 bunches
Soy-Lemon Dressing (mixed together):
3 T. to ¼ cup soy sauce
2 T. fresh lemon juice
1 1/2 T. minced garlic
1 1/2 T. sugar
Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends. Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch-thick sections. Separate the larger florets, so all are approximately the same size. If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide. Arrange the broccoli or cauliflower in a steamer tray or on a plate set on a rack. Fill a wok or pot with several inches of water and heat until boiling. Place the vegetable over the boiling water and steam 8 to 10 minutes or until tender. Drain any water from the broccoli or cauliflower. Put the vegetable in a serving bowl, add the Dressing, toss lightly, and serve.
1 1/2 pounds fresh spinach, stemmed and washed (3 packages (10 ounces each) frozen and thawed chopped spinach)
1 1/2 tsp. canola oil
1 leek, thinly sliced (white part only)
2 cloves garlic, minced
2 tsp. lemon juice
3/4 tsp. dried oregano
1/8 tsp. ground black pepper
3 egg whites
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Preheat the oven to 350 F. Coat an 8″x 8″ no-stick baking dish with pareve no-stick spray and set aside. In a large pot, bring a small amount of water to a boil. Add the spinach, cover, and cook over medium heat for 5 minutes, or until the spinach is wilted. Squeeze the spinach dry, chop, and place in a large bowl.  In a small no-stick skillet, warm the oil over low heat. Add the leeks and garlic. Sauté for 10 minutes, or until tender but not browned. Add the leek mixture to the bowl with the spinach. Stir in the lemon juice, oregano and pepper.  In another clean large bowl, using an electric mixer, beat the egg whites until foamy. Fold into the spinach mixture. Pour the mixture into the prepared pan and bake for 35 minutes, or until set. Remove from the oven and set aside to cool slightly. Cut into 16 squares and serve warm.
Garlicky Zucchini
6 C. sliced zucchini
4 cloves garlic, minced
1/4 tsp. black pepper
2 T. chopped lightly toasted pine nuts
Sauté zucchini and garlic in a small amount of water over medium-high heat until tender (about 3 minutes). Add more water if necessary to prevent scorching. Add black pepper and sprinkle with chopped pine nuts. Serve warm.
Braised Baby Bok Choy
8 baby bok choy or 3 regular bok choy
1 T. Bragg Liquid Aminos or low-sodium soy sauce
1 T. un-hulled sesame seeds, lightly toasted
Cover bottom of large skillet with 1/2inch water. Cut baby bok choy in half lengthwise, or cut regular bok choy into chunks, and add to the water. Drizzle with liquid aminos. Cover and cook on high heat until bok choy is tender (about 6 minutes). Lightly toast sesame seeds in a pan over medium heat for 3 minutes, shaking pan frequently. Plate the bok choy and top with toasted sesame seeds.
1/2 pound spinach leaves, tough stems removed (31/2 to 4 C. loosely packed)
1/2 T. extra-virgin olive oil
1 T. pine nuts
1 garlic clove, sliced
Salt and freshly ground black pepper
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Wash spinach and spin dry, leaving some droplets of water on leaves.  Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minute more.  Add spinach to the pan, in batches if necessary, and sauté until starting to wilt, 30 seconds. Cook, stirring and tossing frequently until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.
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Yield: 6 servings
Calories: 90
Fat: 1g
Fiber: 3g
Watercress with Roasted Enoki Mushrooms and Peas
Enoki mushrooms are also known as “snowpuffs†or “golden needle†mushrooms because of their long, stretched stems and white caps. They come to us from Japan, where they are served raw or lightly cooked. Enoki are usually sold refrigerated in sealed plastic packets of 3.5 to 7 oz.. Despite their delicate appearance, they have a surprisingly meaty texture, especially when roasted. Mirin, or rice wine, is a sweet Japanese cooking wine that has a low alcohol content. If you can’t find mirin, substitute a T. of honey mixed with a drop of white wine.
Salt and freshly ground black pepper
2 C. shelled green peas
1 T. soy sauce
1 T. mirin
2 T. sweet white miso
1/4 C. olive oil
7 oz. fresh enoki mushrooms, roots trimmed off at the base of the cluster
3 T. rice vinegar
1 bunch watercress, coarsely chopped
2 scallions, green and white parts, julienned and cut into 1-inch lengths
Preheat the oven to 425 °F. Line a baking sheet with parchment paper. Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside. In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 T. of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool. Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.
24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry
Salt and fresh-ground pepper
24 fresh sage leaves, rinsed and patted dry
24 thin slices pancetta (about 6 oz. total) or 12 strips thin-sliced bacon
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Trim and discard tough or discolored stem ends from mushrooms. Sprinkle mushrooms lightly all over with salt and pepper. Lay a sage leaf over the top of each mushroom, then wrap mushroom and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.) If desired, leave tip of sage leaf protruding from wrapping. Spear mushroom with a toothpick, securing outer end of pancetta and leaving toothpick protruding to use for serving. Evenly space wrapped mushrooms in a 10- by 15-inch nonstick baking pan. Bake in a 400° regular or convection oven until most of the pancetta is crisp and browned, about 25 minutes. Serve hot, leaving toothpicks in.
Sautéed Pea Tendrils and Morel Mushrooms
Years ago, after I first encountered pea vines in Vancouver’s Chinatown, I discovered that adding a few of them to any dish of peas provides an extra green kick. Fresh morel mushrooms are available only in the spring; dried morels may be substituted for fresh, but they should be soaked for 10 minutes in boiling water before cooking. The liquid in which the dried morels were soaked should be used in the sauce; if you use dried morels in this recipe, the soaking liquid can be used in place of the chicken broth.
1 pound tender young pea vines, or tender spring greens
½ cup chicken broth or morel-soaking liquid
2 tablespoons Chinese oyster sauce
1 teaspoon cornstarch
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ pound small fresh morels
Rinse the pea vines and shake off the excess water. In a small mixing bowl, stir together the chicken broth, oyster sauce, and cornstarch and place near the stove so the liquid will be ready to add when the time comes. Heat a large sauté pan or a wok over medium-high heat. Put 2 tablespoons of the olive oil in the pan and sprinkle on generous pinches of salt and pepper. Toss in the morels and sauté until they are heated through, about 2 minutes. Add the pea vines and the remaining olive oil. Move the greens quickly around the pan with tongs just long enough to distribute the oil evenly over the surface of the vegetable, about 1 minute. Add the chicken broth mixture all at once to the hot pan. Toss for 1 minute, or until the liquid is reduced to a shiny glaze and serve with green pea flans.
4 tsp. lemon juiceÂ
1/2 tsp. anchovy pasteÂ
1/2 tsp. saltÂ
1/2 tsp. black pepperÂ
5 T. olive oilÂ
1 1/4 lbs mushrooms, cut into 1/8 inch slicesÂ
3 T. fresh parsley, choppedÂ
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In a large bowl, whisk together lemon juice, anchovy paste, salt and pepper. Stir in the oil. Add the mushrooms and parsley and toss before serving.
Winter Garden Salad
1 head small cauliflower
3 stalks broccoli
1 small red onion, chopped
1 C. mayonnaise
2 T. honey
2 T. vinegar
1/2 tsp. salt
Minced parsley
Pull apart or slice cauliflower and broccoli into bite-size flowerets. Some of the tender stalks of the broccoli may be diced and used also. Combine mayonnaise, honey, vinegar and salt and pour over vegetables. Stir to blend thoroughly. Cover tightly and refrigerate at least 24 hours. Serve garnished with minced parsley.  Keeps well in refrigerator for several days.
1 T. butter
1 lb. carrots, cut into matchsticks
2 yellow peppers, diced in 1 inch squares
½ tsp. salt
1/8 tsp. pepper
6 C. water
1 lb. fresh sugar snap peas
¼ C. chopped mint
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Melt butter in skillet over medium. Add carrots, peppers, salt and pepper. Cook 8-9 minutes until vegetables are tender. Meanwhile, cook peas in boiling water for 4-6 minutes or until crisp-tender; drain. Toss carrot mix, peas and mint together in a medium bowl. Serve.
1 pound asparagus spears
4 C. shredded green cabbage
1 C. torn radicchio or red cabbage
1/2 C. finely shredded carrot
1/4 C. snipped fresh mint
1/4 C. snipped fresh parsley
1/4 of a small red onion, thinly sliced
2 T. olive oil
2 T. balsamic vinegar
1/2 tsp. finely shredded lemon peel
1 T. lemon juice
1 clove garlic, minced
1/2 tsp. black pepper
1/4 C. shredded Parmesan cheese
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Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover and steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain and gently rinse with cool water. Meanwhile, in a large bowl toss together cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among salad plates and top with cabbage mixture. In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, and pepper. Cover and shake to combine. Pour over cabbage mixture. Sprinkle slaw with Parmesan cheese.
Kale with Bacon and Chestnuts
This is a perfect Christmas-dinner side dish, especially for people who avoid Brussels sprouts. It also makes an excellent accompaniment to roast partridge or pheasant or can be served with a fried egg for supper.
1 1/2 pounds curly kale (or cavolo nero, or savoy or other winter cabbage)
2 T. canola or olive oil
6 ounces bacon, finely chopped
6 ounces peeled cooked chestnuts, coarsely chopped
1 T. unsalted butter
Sea salt and freshly ground black pepper
Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 to 4 minutes, until tender, then drain well and let stand to steam off excess moisture. Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.
Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash
2 lb. spaghetti squash, cut lengthwise and seeded
1 cup water
2 T. (1 oz) unsalted butter
1 T. olive oil
2-3 garlic cloves, minced (depending on how garlicky you like it)
½ tsp. sea salt
¼ tsp. black pepper
¼ tsp. red pepper flakes (optional)
½ cup parmesan cheese (Parmigiano Reggiano), finely grated
½ cup fresh parsley, chopped
Lemon Zest
Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.†Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press “cancel†to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything.  Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.
Marinated Slow Roasted Onions
1 C. water
1 C. red wine vinegar
2 T. brown sugar
1 tsp. fresh rosemary chopped
1/2 tsp. salt
1/4 tsp. black pepper
pinch red pepper flakes optional
4 large white or yellow onions (See Note)
Roasting
4 T. butter
1 tsp. fresh rosemary chopped
Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 T. of butter and remaining tsp. of rosemary. Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve. Notes: Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.
1- 2 asparagus spears per wrap. I cut one spear in half but if your spears are small use two spears per wrap.
frozen phyllo dough sheets, thawed. You can get four wraps out of one sheet of phyllo dough
1/4 C butter, melted per 4-6 wraps
1/4 C grated Parmesan cheese per 4-6 wraps
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Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise. Keep covered with towel until ready to use. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 pieces of asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
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3 tablespoons toasted sesame seeds
2 teaspoons sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon sake
1 tablespoon water (more to taste)
1/2 teaspoon dark sesame oil
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Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.