From Jack Bishop’s Vegetables Every Day.
-Chop 1 head of broccoli into florets.
-Peel the stems and chop into small pieces.
-Steam over high heat for 6-7 minutes until just tender.
-In a large bowl whisk together the following:
1 tsp lime zest
1 TBS lime juice
1/2 tsp ground cumin
Tabasco to taste
Celtic sea salt
-Stir in 1/2 cup finely minced sweet onion and the broccoli.
-Toss to coat and serve.
-Cut 1 head of romanesco or cauliflower into florets.
-Steam for 6-7 minutes until just tender.
-Slice up one 12-ounce tub of fresh mozzarella cheese into rounds. Set aside.
-Finely slice 4 cloves of garlic.
-Heat 6 TBS olive oil in a small frying pan.
-Add the garlic and cook for 2 minutes.
-Drain 1 small tin of anchovies.
-Add them to the garlic and press with the back of a wooden spoon to break them up (they melt into the sauce).
-Stir the juice of 1 lemon into the garlic/anchovies.
-Put the hot broccoli on plates, and top with the mozzarella.
-Chop up 15 Sungold tomatoes or 2 slicing tomato and sprinkle over the broccoli.
-Top with the garlic/anchovy sauce, drizzle with olive oil, grind on black pepper and serve.
For the chicken:
-Cut 1 pound chicken (thighs or breast or a combination of both) into 1 inch cubes.
-Whisk together the following:
1 TBS soy sauce
1 TBS sesame oil
1 TBS rice vinegar
1 TBS sesame seeds
-Pour over chicken. Let the marinate for about half an hour, turning occasionally to coat all sides.
-Heat about 1 TBS of olive oil or ghee in a large skillet over medium heat.
-Add the marinated chicken and cook for 5-7 minutes over medium heat until just cooked through.
For the Peanut Sauce combine the following in a small bowl:
1/3 cup creamy natural peanut butter.
¼ cup water
1 TBS brown sugar
1 TBS reduced-sodium soy sauce or tamari
1 TBS rice vinegar
A dash of hot sauce (optional)
For the Stir-Fry:
-Trim 1 bunch of broccoli into small florets. Peel and chop the stem(s) into small pieces too.
-Cut 3 carrots into thin discs.
-Heat 1 TBS olive oil or ghee in a large skillet or wok over medium heat.
-Add broccoli and carrots and cook, stirring often, until they begin to soften slightly, about 4 minutes.
-Add the following to the pan:
¼ cup water or stock
1 TBS reduced soy sauce or tamari
2 cloves of chopped garlic
-Cook, stirring often, until the liquid has mostly evaporated, 2 to 4 minutes.
-Remove from heat and add the cooked chicken.
-Stir in the reserved peanut sauce and sprinkle with chili flakes.
-Serve hot, over rice.
-Garnish each serving with chopped peanuts and cilantro.
-If using broccoli, cut 1 bunch of broccoli into florets, peel the stem and slice it into 1-inch chunks.
-Steam the broccoli over high heat until just tender, about 6-7 minutes.
-Discard water and set broccoli aside.
-Melt 3-4 TBS unsalted butter in the same pan.
-Add 1/3 cup sliced almonds and cook, stirring often until nuts are golden brown.
-Stir in 1 TBS freshly squeezed lemon juice and ½ tsp sea salt.
-Add broccoli and toss. Serve warm.
Homemade breadcrumbs are easy to make and way cheaper than store bought!
-Cut the crusts off of 1 large slice of bread and tear it into 1½ inch pieces. You can use any kind of bread.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Boil 2 quarts of water.
-Cut a big X on the bottom of 4 tomatoes and place them in a heat proof pan or glass bowl.
-When the water boils, cover the tomatoes and let the soak for 5 minutes.
-You should then be able to peel off the skins easily.
-Core the tomatoes then set aside.
-Cut 1 fennel bulb in half the long way, then into strips, then chop up into small dice.
-Tip and tail 1 pound of Roma beans.
-Put the diced fennel into a large saute pan and add 2 TBS water or broth.
-Let cook for 5 minutes, covered.
-Add 1 TBS olive oil or ghee to the pan and stir well.
-Add the beans along with the following:
10 chopped Kalamata olives
1 tsp drained capers
2 cloves minced garlic
-Let cook for 5 minutes.
-Add the tomatoes and mash them a little with a potato masher or fork.
-Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.
-Uncover and cook to evaporate any excess liquid.
-Stir in some sea salt and freshly ground black pepper to taste.
-Before serving, chop up a small handful of fresh basil or dill and sprinkle over top.
-Serve sprinkled with freshly grated parmesan cheese or some crumbled feta if desired.
-Melt ½ stick of butter in heavy large pot over medium heat.
-Thinly slice 1 red cabbage.
-Add the sliced cabbage to the pot along with ½ tsp salt.
-Stir and toss constantly until cabbage begins to wilt, about 7 minutes.
-Add 3 TBS dry red wine or hard cider and sauté until liquid evaporates, about 10 minutes.
-Add 1 TBS red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender about 10 minutes longer.
-Season to taste with pepper and more salt, if desired.
-Bring a large saucepan of water to boil.
-Trim about ¼ inch off the bottom of a bunch of rapini.
-Add the whole rapini and cook until the stalks are tender, about 2-4 minutes.
-Drain, chill in ice water, pat dry and set aside.
-Heat 2 TBS olive oil in a pan over medium heat.
-Add 3-4 cloves fresh garlic and ¼ tsp red pepper flakes and sauté until fragrant, about a minute.
-Add the rapini and toss to coat in the oil, garlic and red pepper flakes.
This dish goes well with roast chicken or pork.
-Cut 1 head of radicchio in half. Slice out the white core.
-Lay face down and slice into ½-inch ribbons.
-Heat 2 TBS unsalted butter in a saucepan over medium-high heat.
- Add 2 cloves chopped garlic.
-Cook for 1 minute, then add the radicchio, ½ cup chicken broth, 1 sprig chopped dill and 1 tsp sugar.
-Cover and cook until the radicchio is tender, about 5 minutes.
-Remove the cover and simmer 1 minute more to reduce the liquid.
-Season with salt and pepper.
-Boil 2 quarts of water.
-Cut a big X on the bottom of 4 tomatoes and place them in a heat proof pan or glass bowl.
-When the water boils, cover the tomatoes and let the soak for 5 minutes.
-You should then be able to peel off the skins easily.
-Core the tomatoes then set aside.
-Chop up 4 stalks of celery.
-Tip and tail 1 pound of green beans.
-Put the celery into a large saute pan and add 2 TBS water or broth.
-Let cook for 5 minutes, covered.
-Add 1 TBS olive oil to the pan and stir well.
-Add the beans along with the following:
10 chopped Kalamata olives
1 tsp drained capers
2 cloves minced garlic
-Let cook for 5 minutes.
-Add the tomatoes and mash them a little with a potato masher or fork.
-Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.
-Uncover and cook to evaporate any excess liquid.
-Stir in some sea salt and freshly ground black pepper to taste.
-Before serving, chop up a small handful of fresh parlsey and sprinkle over top.
-Serve sprinkled with freshly grated parmesan cheese or some crumbled feta if desired.
-Preheat the oven to 350 degrees. Grease a 9’by 12’ baking dish.
-Cut 1-2 bulbs of fennel into wedges and steam for 10 minutes.
-Arrange the steamed fennel in the baking dish, sprinkle with some chopped garlic and dot with butter.
-Season with salt and pepper and add ¼ cup wine, stock or cream.
-Cover and bake for 20 minutes, then baste and add ½ cup freshly grated Parmesan cheese and some finely chopped herbs.
-Bake until fennel is completely tender and nicely browned, about 15 minutes more.
-Heat 2 TBS olive oil in large skillet over medium-high heat.
-Sprinkle 2 pounds of skinless boneless chicken thighs with salt and pepper.
-Working in batches, cook chicken until lightly browned on the outside, about 4 minutes total, adding more oil as needed.
-Transfer to platter, reserve skillet and add the following:
1 chopped fennel bulb
3 cloves minced garlic
4 TBS minced basil
-Sauté until onion is soft, scraping up browned bits, about 4 minutes.
-Add the following:
1 pound shelled fava beans
3-4 chopped sweet peppers
3-4 chopped tomatoes
1 cup dry white wine
-Return chicken to skillet.
-Cover and simmer over medium-low heat 30 minutes.
-Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes more.
-Season with sea salt and freshly ground black pepper.
-Remove the greens and the little tips off of 1 bunch of turnips.
-Scrub them under cold water and then cut into quarters.
-Blanch them until they are just done, about 2-3 minutes then drain.
-In a frying pan, heat 2 TBS olive oil or ghee and sauté the turnips until golden, about 7 minutes.
-When they are ready, add a tsp of white sugar and caramelize just a bit.
-Add a tsp Balsamic vinegar and a tsp of butter.
-Serve warm.
-Take the band off of 1 bunch of bok choy.
-Cut each baby bok choy in half the long way, removing any outer leaves that don’t look good. Wash thoroughly.
-Peel and thinly slice a 1-inch chunk of ginger.
-Smash and peel 2 cloves of garlic and slice thinly.
-Heat 1 TBS ghee or peanut oil in a large skillet over medium-high heat.
-Add garlic and ginger and sauté for 1 minute.
-Add bok choy and the following:
3 TBS broth or water
A squirt or 2 of Sriracha hot pepper sauce (optional)
-Steam tightly covered, until tender, 7 to 8 minutes.
-Uncover and cook until any remaining liquid evaporates.
-Season with sea salt.
-Pick through ½ pound of dried black-eyed peas.
-Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Leave the peas in the saucepan.
-Chop up 2 garlic cloves.
-Combine the beans in the saucepan with the garlic cloves.
-Add water to cover by two inches, and bring back to a simmer.
-Add 1 bay leaf and reduce the heat.
-Add salt to taste, cover and simmer 30 minutes, until the beans are just tender.
-Drain through a strainer set over a bowl.
-Meanwhile, preheat the oven to 350 degrees.
-Cut 1 leek in half the long way. Wash thoroughly between the layers, then chop into thin pieces.
-In a large, oven-proof lidded skillet or Dutch oven, heat 2 TBS of olive oil over medium heat and add the leek.
-Cook, stirring, until tender, about five minutes and add another clove of chopped garlic.
-Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan.
-Dissolve 2 TBS tomato paste into ½ cup warm water.
-Add the dissolved tomato paste to the greens and stir together. Add salt to taste.
-Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
-Uncover the pot and add a bit of liquid if the beans are dry.
-Stir in the 1 TBS of olive oil, cover and continue to simmer for another 10 minutes.
-Add salt and freshly ground pepper to taste. Serve warm or hot.
-If you wish, top with crumbled feta or a squeeze of lemon.
-Finely chop 1 onion and 3 cloves of garlic.
-Add 2 TBS extra virgin olive oil to a large pot then saute the garlic and onions for 5 minutes over medium heat.
-Pick through 1 pound of Black Turtle beans and then rinse well.
-Place beans in a large pot and add water until beans are submerged by 3 to 4 inches.
-Squeeze the juice of 1 orange into the pot and then add the squeezed orange halves.
-Cover and place over high heat until water comes to a boil, then uncover and reduce heat to a bare simmer.
-Cook until beans are completely tender and creamy, 1 to 1½ hours, stirring occasionally.
-Remove orange halves then add in the following:
½ tsp powdered cumin, 1 tsp dried oregano and 1 tsp sea salt
-Increase heat to medium and simmer, stirring frequently 10 minutes more.
Fresh black beans make all the difference here, they don't have to be soaked or cooked for a long time in order to become tender like store bought beans which can be years old when you buy them.
-Sautee the following together in a medium sized saucepan:
1 onion, finely chopped
3 cloves of garlic
-Pick through 1 pound of black beans and then rinse well.
-Place beans in a large pot and add water until beans are submerged by 3 to 4 inches.
-Squeeze the juice of 1 orange into the pot and then add the squeezed orange halves.
-Cover and place over high heat until water comes to a boil, then uncover and reduce heat to a bare simmer. -Cook until beans are completely tender and creamy, 1 to 1½ hours, stirring occasionally.
-Remove orange halves then add in the following:
½ tsp powdered cumin
1 tsp dried oregano
1 tsp sea salt
-Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with more sea salt.
-Rinse and drain 2 cans of black beans.
-In a large bowl combine the beans with the following:
The kernels from 4 fresh ears of corn
1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks
½ cup minced onion
Some chopped cilantro or basil
-In a small bowl whisk together the following:
½ cup olive oil
The juice from 1 fresh lemon
1/2 tsp sea salt and freshly ground black pepper
-Add the dressing to the salad and gently toss.
-The salad may be made 1 day in advance and kept covered and chilled.
-Serve the salad at room temperature or chilled slightly.
-Wash 1 bunch of Beira kale into fine slivers about 3-4 inches long.
-Chop 1 onion into small dice.
-Finely sliver 2 ounces of prosciutto.
-Heat 2 TBS extra virgin olive oil in a large saute pan.
-Add the onion and cook over medium heat until translucent.
-Add the slivered beira and cook for 5 minutes until beira is just wilted.
-Add the prosciutto and pine nuts and sautee for another minute.
-Sprinkle with the following:
Some red pepper flakes
Some wine vinegar
sea salt to taste
-Serve hot.
-Boil 1 bunch of beets, about 20 minutes. When cool, rub skins off and coarsely chop.
-Mix together the following in a large bowl:
1 clove chopped garlic
2 tsp fresh lemon juice
1/2 tsp sea salt
-Stir the following into the bowl:
1.5 cups plain whole milk yogurt
1 TBS extra virgin olive oil
1 tsp chopped fresh dill
-Season with salt and pepper to taste.
-Gently stir the beets in.
-Chill until ready to serve.