In a large bowl, mix 1 1/2 quarts finely shredded cabbage (12 oz. of pre-shredded, if desired), 1/3 C. chopped fresh cilantro, 3 T. lime juice, 2 T. vegetable oil, and 1/4 tsp. hot chili flakes. Add salt and pepper to taste.
Yield: 4 servings
Calories: 84
Fat: 7g
Fiber: 2.1g
1 bunch broccoli, about 1 lb.
1/4 C. extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 tsp. pepper
3 T. fresh lemon juice
 
Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.
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3/4 pound fresh asparagus, (medium to large)
2 T. unsalted butter
1/2 tsp. salt
fresh ground black pepper
Cut off the tough bottom end of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus. Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.
2 C. Bisquick or other pancake mix
1 C. rice milk or regular milk
2 ears of fresh corn or equivalent in frozen or canned
1/2 C. chopped green and red pepper
1 small diced sweet onion
Olive oil in spray can
Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.
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1
can pre-cooked chickpeas/garbanzo beans
1 bunch Kale, tough stems removed and chopped
1/4 C. thinly sliced shallots
6 cloves garlic, thinly sliced
Red pepper flakes to taste
salt to taste
1 T. Olive oil
Juice and zest of 1 baby lemon
Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and sauté the shallots and garlic till soft. Add salt and the chickpeas and sauté till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and sauté for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.
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1 can ‘no added salt’ beans
1 celery stick, washed and chopped
3 baby pickles, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
Sauerkraut and salad leaves
Sprinkle of sunflower seeds
Vinaigrette dressing
Toss all the ingredients together to make this delicious salad
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2 C. sugar
6 T. cornstarch
3 tsp. ground ginger
1/2 C. white distilled vinegar
1/2 C. cider
1 T. butter
1/2 tsp. salt
1 C. seedless raisins
6 C. cooked sliced beets, liquid reserved
In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.
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1 bunch asparagus (1-2 lb.)
1/2 C. bread crumbs
1 T. olive oil
1/2 C. coarsely grated Fontina
1/4 tsp. fresh ground black pepper
1/2 C. heavy cream
1/4 C. low-sodium broth (chicken or vegetable)
Preheat the oven to 350F and put the rack in the middle position. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.
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3 Med. Fennel Bulbs
2-3 T Olive Oil
1/2 C. Chicken Stock
1/2 C. Dry White Wine (like a Sauv. Blanc)
3-4 sprigs of Fresh Thyme
1 Bay Leaf
4 slices Prosciutto
Slice the fennel into 1/2″ thick pieces (try to keep each piece with bit of the root base so it stays together.)  On med.-high, heat a large sauté pan then add olive oil. After oil is hot, add fennel and caramelize on all sides (@3-4 min. per side.) Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low. Cover and gently simmer for 20-30 min., or until fennel bulbs are tender with a fork (you may need to add more stock as you simmer. Don’t let pan go dry, but you don’t want hardly any liquid left when you are done.) While fennel cooks, heat a sauté pan over med-high, add a touch of oil and crisp the prosciutto (just like cooking bacon.) After it cools a bit, slice it into your preferred size. Plate the fennel and top with the crispy prosciutto. If you aren’t using the prosciutto, make sure you season the fennel.
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2 poblano Chiles, roasted and peeled, seeds and stems removed
½ tsp. Salt
1 bunch Cilantro, leaves only
1 C. Sour Cream
Juice of 1 Lime
4 Vidalia Onions, peeled and halved along the equator
Olive Oil
Salt and Pepper to taste
Combine chiles, salt, cilantro, sour cream and lime juice in a food processor and puree. Chill in the refrigerator. Prepare grill for direct cooking at high heat. Make ¼†deep X shaped incisions on the flat sides of the onion halves without touching the 2 outside layers. Grill the onion halves until kind of soft. Puddle some of the poblano cream on small plates and serve the onion halves in it, flat side up. Drizzle with olive oil and sprinkle with salt and pepper.
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1 tsp. Butter
1 tsp. EVOO
3 large Shallots, thinly sliced into rings
2 bunches radishes (about 1 lb.), trimmed and halved
2 tsp. Balsamic or Sherry Vinegar
1/2 C. Water
1 C. Flat Leaf Parsley, coarsely chopped
Salt and Pepper
Heat butter and olive oil in a large heavy skillet over medium heat. When butter begins to foam, add shallots and cook until they brown slightly. Add radishes, placing them cut side down. Cook undisturbed for 2 minutes; they should just start to color. Add vinegar and water. Cover and simmer over low heat for 10 minutes. Remove lid and continue to simmer for 3 to 4 minutes or until water had reduced to a syrupy consistency. Add parsley and sauté for a minute. Season to taste with salt and pepper.
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1 sweet onion
1 zucchini
1 carrot
1 C. plain yogurt
2 T. chopped parsley
1 T. each: chopped fresh dill and lemon juice
1 tsp. Dijon mustard
1/4 tsp. each: sugar, salt and pepper
Cayenne pepper to taste
Dill sprigs for garnish, optional
Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.
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1 medium onion, chopped
2 garlic cloves, minced
1 tsp. cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 T. tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 C. chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 tsp. salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
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24 fresh chestnuts (3/4 pound)
1 stalk celery
1 lemon
1 1/2 pounds Brussels sprouts, trimmed
1/4 cup reduced-sodium chicken broth
1 tablespoon butter
Salt & freshly ground pepper to taste
Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove chestnuts and peel away shells and inner brown skins. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Add celery stalk and simmer, covered, for 30 to 45 minutes, or until tender. Drain, discarding celery, and refresh with cold water. Set aside. With a vegetable peeler, remove the zest from half the lemon. (Save lemon for another use.) Cut the zest into julienne strips and place in a small saucepan; cover with cold water and bring to a boil. Drain and set aside. With a paring knife, cut a small cross, 1/8 inch deep, in the stem end of each Brussels sprout. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh with cold water. (The vegetables can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) In a large skillet, heat broth and butter. Add the chestnuts and Brussels sprouts and toss over medium heat until heated through. Season with salt and pepper and garnish with the julienned lemon zest.
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4 lb. asparagus, trimmed
4 T. extra-virgin olive oil
2 T. fresh lemon juice
Salt and pepper
2 preserved lemons
Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.
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3 medium-size Yellow squash
1/2 C. All-purpose Flour
1 Egg, Beaten
2 T. Grated Fresh Onion
1 tsp. Lemon & Pepper Seasoning
1 T. Vegetable Oil
Grate squash into medium-size bowl. Squeeze out excess moisture and return squash to dry bowl. Add flour, egg, onion, and seasoning. Stir to combine. Form mixture into sixteen 2-inch patties. Heat oil in nonstick skillet. Cook patties, a few at a time, 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm while cooking remaining patties.
3 crushed garlic cloves
Thyme or basil
2 or 3 sprigs rosemary
Coarsely ground black pepper
1 quartered red onion, cut into wedges
1 zucchini, sliced
Red and green bell peppers, seeded and sliced
1 small eggplant, optional
3 T. red wine vinegar
1/3 C. extra virgin olive oil
Salt and pepper to taste
1 pint grape tomatoes
In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.
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1/2 tsp. black pepper
1 tsp. salt
6 T. olive oil
1 garlic clove, peeled and minced
2 T. fresh lime juice, or to taste
1 T. honey
1-2 tsp. finely chopped fresh hot red chile, including seeds
small handful chopped fresh cilantro
Preheat the oven to 400F. Line two baking sheets with parchment paper. Halve each squash lengthwise, then cut off and discard stem ends. Scrape out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss the squash with black pepper, 3/4 tsp. salt, and 2 T. (30ml) oil in a bowl, then arrange, cut sides down, on the baking sheets. Roast the squash, switching the position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 30-40 minutes. While the squash roasts, mash the garlic finely with remaining 1/4 tsp. salt in a mortar. Transfer the paste to a small bowl and whisk in lime juice, honey, chile (to taste), cilantro, and remaining oil until combined. Taste for seasoning and add more salt or lime juice as needed. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve hot or at room temperature.
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2 C. sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 C. seasoned rice vinegar
1/2 C. sugar
1 1/2 tsp. salt
Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.
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Bento
1 garlic clove
1/4 C. torn basil leaves
1 egg yolk
1/2 C. olive oil
2 tsp. lemon juice
2 large red peppers, quartered, core and seeds removed
1 eggplant, cut into 1/4-inch-thick rounds
1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds
3 zucchini, sliced lengthwise into 1/4-inch-thick slices
2 red onions, cut into 1/2-inch-thick rounds
1/3 C. olive oil
1 loaf Turkish bread, split and cut into 4 equal pieces
To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.
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10 unpeeled tiny new potatoes, quartered
1 C. peeled baby carrots
1 small onion, cut into wedges
1/4 C. Olive Oil
3 T. Lemon Juice
3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano
1 tsp. Salt
1/2 tsp. Pepper
1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices
1 medium red or green sweet pepper, cut into 1/2-inch-wide strips
In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.
6 slices bacon, choppedPlace the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
1/3 C. seasoned bread crumbs
1/4 C. grated Parmesan cheese
4-5 small zucchini
1 beaten egg
Preheat oven to 450 degrees. Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries. Combine bread crumbs and grated cheese in a shallow bowl. Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture. Place on baking sheet coated with nonstick cooking spray. Bake at 450 degrees for 20-25 minutes or until golden brown and tender.
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5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced
Enough olive oil to cover the bottom of a wide sauté pan
4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded
Salt and freshly ground black pepper
Place sauté pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sautéed for a mild garlic flavor. If you’re looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately. If you’re looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can. Serve as a side dish or toss with pasta and serve as a main course.
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1 1/2 C. snow peas, about 6 ounces, strings removed
1 tsp. soy sauce
1/4 tsp. dark sesame oil
1 tsp. toasted sesame seeds
Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.
Yield: Â 2 servings
Calories: 51
Fat: 1.5g
Fiber: 2.5g
Olive oil
1/2 C. chopped pecans
1/4 C. sliced almonds
1 16-ounce frozen green beans or fresh green beans
1 tsp. chopped garlic
2 tsp. lime juice
Sprinkle of Granulated Garlic
Salt and pepper
1/4 to 1/2 tsp. red pepper flakes
Sprinkling of finely shredded or grated Parmesan
Heat oil in skillet over medium high heat. Add pecans and almonds, sauté briefly and add green beans. Add garlic and lime juice. Stirring frequently, cook beans until crisp tender. Sprinkle lightly with granulated garlic, salt, pepper and red pepper flakes and cook, stirring frequently, for 2 to 4 minutes (time depends if you want your beans crisp tender or tender). Transfer mixture to an oven proof bowl or dish and place in 200-degree oven until ready to serve. Sprinkle with cheese just before taking to the table.
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2 tsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
4 C. fresh corn (about 10 ears)
3 eggs
1/2 C. flour
1 C. half-and-half
1 tsp. chopped fresh basil
1/2 tsp. cracked black pepper
Salt to taste
1/4 C. grated Parmesan cheese
1/4 C. grated Gouda cheese
1/2 C. grated sharp Cheddar cheese
Preheat oven to 350°. In a medium-size sauté pan, heat olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma, 1 to 2 minutes. Add corn and sauté just to coat with the olive oil. Remove from heat and place in a large bowl to cool.  While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well. Combine cheeses in a separate bowl. Pour corn mixture into a well-greased 9 by 9-inch baking dish, top with the cheeses, and bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.
24 baby leeks (about 1/2 in. wide)
3/4 C. chopped onion
1 clove garlic, chopped
3/4 C. dry white wine
3/4 C. chicken or vegetable broth
1/2 lemon, thinly sliced
2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped
8 to 10 parsley sprigs
Thin strands of lemon peel
Salt and fresh-ground pepper
Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 C., 3 to 5 minutes. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.
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1 cube low sodium, vegetable bouillon
1/2 large red onion, chopped
1 red bell pepper, cored, seeded and diced
2 C. frozen edamame
1 C. frozen corn
1/2 T. unsalted butter
salt and pepper to taste
2 T. chopped basil
1/4 C. water
Boil the edamame in salted water for six minutes. Add corn two minutes before the edamame is done. Drain and set aside in bowl. Add 1/4 C. water and 1/2 T. butter and the bouillon cube to the saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onions are fragrant and transluscent, about a couple minutes. Add the edamame and corn to the saucepan and toss to combine well. Salt and pepper to taste. Remove from heat and add the chopped basil. This can be served hot, room temperature or even cold. It’s pretty versatile, and a nice colorful side for a chilly spring day.
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2 lb. asparagus, cut in 1″ pieces blanched
1-1/2 C. flour
2 tsp. fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 C. milk
Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tsp. butter with 1 tsp. vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.
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1 pinch saffron threads
8 oz. cauliflower
1/4 cup olive oil
3 garlic cloves
½ teaspoon oak-smoked sweet Spanish paprika (pimenton duke)
3 tablespoons sherry vinegar
1 pinch sugar
1 sprig rosemary
2 slices lemon
Sea Salt
Freshly ground white pepper
1 handful freshly chopped flat-leaf parsley — to serve
 
Put the saffron threads in a bowl with 2 tablespoons hot water. Break the cauliflower into florets and slice thinly through the head and stem. Blanch in a saucepan of boiling water for 30 seconds, strain, and transfer to a bowl. Heat the oil in a skillet, then add the whole garlic cloves, paprika, vinegar, sugar, rosemary, lemon, salt, and pepper. Let boil for 3 minutes. Add the saffron and its soaking water, then pour the mixture over the cauliflower and stir well. Cover with plastic wrap and let marinate in the refrigerator for 3 days.  Serve at room temperature, sprinkled with chopped parsley.
From Easy Tapas
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1/4 C. fine dried bread crumbs
Gray salt
Freshly ground black pepper
1 large egg
4 rounds fresh goat cheese, about 2 oz. each
4 thick, ripe beefsteak tomato slices
2 T. extra-virgin olive oil, plus more for the salad
2 C. lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress
Red wine vinegar
In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 T. olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael’s Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
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1 head cauliflower (about 3 pounds, 1 1/2 kilos)
About 2/3 cup (150 ml) olive oil
Salt
2 lemons, preferably organic: 1 small halved, and cut into thin slices; and the juice from the second lemon, or more, to taste
Good pinch Maras or Aleppo pepper
2-3 sprigs thyme or oregano
3 medium carrots, thinly sliced
1 large, or 2 medium garlic cloves, sliced
3-4 anchovy fillets, drained
1/4 cup extra virgin olive oil
A handful torn arugula leaves
About 2 tablespoons preserved lemon cut into thin strips (optional)
2/3 cup toasted walnuts
Freshly ground pepper to taste
Preheat the oven to 375ºF. Divide the cauliflower into florets, cutting the tougher stems into small pieces. Place the florets and stems in a bowl and drizzle with half the olive oil, sprinkling with a little salt. Toss with your hands or with large spatulas then transfer to a baking pan lined with parchment paper. Insert the lemon slices between the florets, sprinkle with the pepper and scatter the thyme or oregano over the cauliflower. Roast for about 30 minutes, until the florets are fork-tender and start to caramelize. Discard the thyme and transfer the roasted cauliflower to a large serving bowl. Set aside the roasted lemon slices. While the cauliflower roasts warm the rest of the olive oil in a heavy skillet and sauté the carrots, tossing often for 3-4 minutes; add half the lemon juice and 1 tablespoon water and continue to sauté tossing often, until the juices are evaporated and the carrots are tender, about 8 minutes. If they need more cooking add another tablespoon of water and cook a bit longer. The carrots should be left with just olive oil. With a slotted spoon transfer the carrots to the serving bowl with the cauliflower. In the skillet add the garlic and toss a few times, with whatever oil is left, just to soften, then remove from the heat. In the bowl of a mixer or blender add the garlic, half the roasted lemon slices, the anchovies and the extra virgin olive oil and process to get a smooth paste. Taste and add the rest of the lemon slices, and more lemon juice if needed to get a dressing with a strong sharp-salty flavor. If it is too thick, add 1-2 tablespoons water.  Pour over the cauliflower and carrots, add the arugula and the preserved lemon, if you use it, and toss—preferably with your hands—then scatter the walnuts over the salad, and sprinkle with freshly ground pepper. Serve warm or at room temperature.
4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil
6 large Portobello mushrooms
1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock
1 jalapeño pepper, roasted, peeled, stemmed, and seeded
2 Anaheim peppers, roasted, peeled, stemmed, and seeded
1 tsp. ground coriander
2 tsp. ground toasted cumin seeds
1 t chopped cilantro
2 tsp. unsalted butter
Salt
Freshly ground black pepper
To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.
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4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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1 T. olive oil
3 or 4 wild leeks, chopped
6 mushrooms, chopped
2 ounces white wine
2 ounces vegetable stock
1 ounce of lemon juice (optional)
1 cup or so of fiddleheads
3/4 cup or so of artichoke hearts
Parmesan cheese for garnish (optional)
 
In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes. Â Garnish with shaved Parmesan cheese.
2 lb. whole celery root, peeled, and cut into 2-inch by 1-inch batons
1/2 C. flour, seasoned with 1 tsp. Essence, recipe follows
1 egg, beaten
1/2 C. bread crumbs, seasoned with 1 tsp. Essence, recipe follows
Salt and pepper
Oil, for frying
1/4 C. Parmesan
1/4 C. snipped chives
Remoulade Dipping Sauce:
1 C. prepared or homemade mayonnaise
2 T. minced celery
2 T. minced green onions
1 tsp. minced shallots
1 tsp. minced garlic
1 T. Creole mustard
2 T. ketchup
Salt and pepper
For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside. For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large sauté pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.
Essence (Emeril’s Creole Seasoning):
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
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1 small head cauliflower (about 1 1/4 pounds) trimmed and cut into bite-size florets
4 ounces fresh green beans, cut in 1 1/2″ pieces
2 T. reduced-sodium soy sauce
1 tsp. granular sugar substitute
2 T. canola oil
2 tsp. minced peeled fresh ginger
1 garlic clove, pushed through a press
3 green onions, chopped
1/4 C. water
2 T. oyster sauce
2 T. slivered almonds
Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat. Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.
8 oz. chorizo sausage, halved lengthwise and sliced 1/4-inch thick
1/2 C. thinly sliced red onion
2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped
1 C. low-sodium chicken broth
1 T. packed brown sugar
Salt and pepper
1/2 C. chopped jarred pimento peppers
2 T. unsalted butter
2 T. sherry vinegar
Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and 1/2 tsp. salt. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.
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1 bunch fresh asparagus, trimmed
Cooking spray
Salt and pepper to taste
2 T. butter
1 T. soy sauce
1 tsp. balsamic vinegar
 
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat asparagus with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
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