-Use ½ to 1 whole cabbage, depending on the number of people you are feeding.
-Quarter the amount you are using, and take out the core. Leave the wedges whole.
-Steam until tender but not mushy, about 5-7 minutes.
-Remove the cabbage to a bowl and blot it quickly with a clean towel.
-Then toss it with the following:
2-4 TBS butter
A sprinkle of poppy seeds
Sea salt and freshly ground black pepper
-Serve warm.
-Place ¼ cup currants in small bowl.
-Heat 3 TBS sherry vinegar in saucepan over medium heat until hot (do not boil).
-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
-Thinly slice 6 cups green cabbage (about half a large cabbage).
-Place cabbage in large bowl; set aside.
-Heat large nonstick skillet over medium-high heat.
-Finely chop 4 ounces pancetta (Italian bacon).
-Add pancetta to pan; sauté until brown and crisp, about 5 minutes.
-Remove from heat.
-Put 1 clove of garlic through a press and stir into pancetta.
-Then stir in currant/vinegar mixture and add 2 TBS extra virgin olive oil.
-Season with salt and freshly ground black pepper.
-Pour pancetta mixture over cabbage and toss to coat.
-Season to taste with salt and pepper.
-Let stand 5 to 10 minutes.
-Coarsely chop ½ cup almonds.
-Toast in a skillet or toaster oven until lightly browned.
-Add the almonds to the cabbage and toss to blend.
-Shred ½ head of savoy cabbage.
-Grate 3 carrots.
-Toss with a tsp of Celtic sea salt and let sit in a colander to drain for 1 hour.
-When drained, rinse under cold water and then squeeze out the moisture and pat dry with a towel.
-In the work bowl of a food processor combine the following:
2 TBS smooth peanut butter
2 TBS peanut oil
2 TBS rice vinegar
1 TBS soy sauce
1 tsp raw honey
A squirt of Sriracha (optional)
-Put 2 cloves of garlic through a press.
-Grate a 1-inch piece of fresh ginger.
-Zest and juice 1 lime and then add the garlic, ginger and lime zest/juice to the dressing.
-Process until smooth and then toss with the cabbage and carrots.
-Season to taste with salt and chill before serving.
-Wash and spin dry 1 head of butterhead lettuce and tear into bite size pieces.
-Arrange the lettuce pieces on a large platter.
-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!
-Hard boil 3-4 eggs. (Fill a small sauce pan half full of water and put it on high heat. When boiling, add the eggs. Return the water to a boil, then lower the flame and set a timer for 7 minutes. When timer goes off, carefully pour out the water and run the eggs under cold water until cool enough to handle. Lightly crack the eggs all over and then soak in really cold water for 5 minutes. Start peeling the eggs at the bottom, where there is a little hollow, so that the shell and the membrane underneath will easily come off.)
-Grate the following:
3 carrots
2 golden beets
-Toss together in a bowl with the following:
2 TBS extra virgin olive oil
A big pinch of Celtic sea salt and some freshly ground black pepper
-Let stand for 5 minutes then toss again.
-Sprinkle on top of the salad.
-Top the salad with the following:
1/2 cup crumbled sheep milk feta
The toasted seeds
-Slice the eggs and lay on top of the salad.
-For the dressing add the following to a blender:
1/4 cup extra virgin olive oil
The juice of half a lemon
1-2 artichoke hearts (we use ones from jar but not marinated)
A large pinch of sea salt and some freshly ground black pepper
-Blend well and serve over top of the salad.
-Cut 6 carrots into 1/8 inch slices.
-Take the strings off of ½ pound snow peas and cut crosswise into ½ inch pieces.
-Boil a medium sized saucepan of water.
-When boiling, add the carrots and cook for 3 minutes, then add the peas and cook for anther 30 seconds.
-Drain well and return the vegetables to the pan, add 1 TBS butter and salt and pepper to taste.
-Heat until butter is melted and serve warm.
-Place 1-2 pounds baby new potatoes in a sauce pan.
-Cover with water.
-Sprinkle generously with Celtic sea salt and bring to boil.
-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes.
-Drain well.
-Return potatoes to saucepan.
-Add ¼ cup butter to pan; stir over medium heat until butter melts and coats potatoes.
-Sprinkle with any combination of chopped parsley, basil or cilantro
-Season with more sea salt and some freshly ground black pepper.
-Toss gently then transfer potatoes to a bowl and serve.
-Place 1.5 pounds new potatoes in a saucepan.
-Cover with water. Sprinkle generously with salt and bring to boil.
-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
-Return potatoes to saucepan.
-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.
-Sprinkle with 3 TBS finely chopped dill, salt and pepper.
-Toss gently then transfer potatoes to bowl and serve.
-Place 1-2 pounds baby new potatoes in a saucepan.
-Cover with water. Sprinkle generously with salt and bring to boil.
-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
-Return potatoes to saucepan.
-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.
-Sprinkle with ½ bunch chopped chives, salt, and pepper.
-Toss gently then transfer potatoes to bowl and serve.
For best results, use European or cultured organic butter.
-Let about ½ stick of unsalted butter softened to room temperature.
-Cut about 20 ¼-inch thick slices off a baguette.
-Spread the softened butter generously over the baguette slices.
-Sprinkle lightly with some Maldon sea salt or coarse kosher salt.
-Slice 5-6 radishes into thin rounds.
-Arrange radish slices so that they slightly overlap atop the buttered baguette.
-Cut 1-2 zucchini into planks the long way about ¼ inch thick, discarding stem ends.
-Melt 2 TBS good butter in a large pan.
-Place the squash in the pan so it doesn’t overlap and cook on each side until browned, about 5 minutes each side.
-Slice up some cheese, cheddar or Gruyere would be nice.
-Put a slice of cheese on each squash slice when browned on both sides.
-Cook until the cheese melts and serve with a sprinkle of sea salt and freshly ground black pepper.
You can also substitute thick cut bacon for the pancetta.
-Slice 1 savoy cabbage into thin strips.
-Steam over high heat for about 5 minutes until tender.
-Cut 2 leeks in half the long way. Wash well between layers and then chop into ¼-inch thick slices.
-Chop up 4 cloves of garlic and 4 ounces Pancetta (or 6 strips thick cut bacon),
-Heat 1-2 TBS butter (if you are using thick cut bacon omit the oil) in a large pan or Dutch oven.
-Add the diced Pancetta, the garlic and the 2 chopped leeks.
-Cook over medium heat until the Pancetta is crisp, about 5-6 minutes.
-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.
-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.
-Add salt and freshly ground black pepper to taste.
-Serve warm with a sprinkle of Parmesan cheese.
Pancetta is Italian bacon; you can also substitute thick cut American style bacon.
-Slice 1 cabbage into thin strips.
-Steam over high heat for about 5 minutes until tender.
-Heat 1 TBS butter (if you are using American bacon omit this step) in a large pan or Dutch oven.
-Add 3 ounces diced Pancetta (or 5 strips thick cut bacon) and 2 cloves chopped garlic.
-Take the kernels off 2 ears of corn and add to the pan.
-Cook over medium heat until the Pancetta is crisp, about 5-6 minute.
-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.
-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.
-Add sea salt and freshly ground black pepper to taste.
-Serve warm with a sprinkle of Parmesan cheese.
-For the rice, put 1.5 cups of brown rice in a strainer.
-Submerge rice in a bowl of water and rinse well.
-Drain rice then add to a medium sized saucepan along with 3 cups broth or water.
-Add a pinch of salt (depending on how salty your broth is) and then cover and cook over medium high heat until boiling.
-Quickly turn the rice down to low, so that it is at a slow boil and let it cook for 55-60 minutes until all the water has been absorbed. (To save time and electricity, you can soak brown rice for an hour or two before cooking it, which cuts the cooking time in half.)
To make the pesto, add 4-5 cloves of fresh garlic to the bowl of a food processor and chop.
-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.
-Process until nuts are finely chopped.
-Chop 1 bunch of rainbow chard into thin strips, stems and all. Wash and spin dry.
-Add the rainbow chard to the food processor, along with the zest and juice of 1 lemon.
-Blend to a coarse paste and then add ¼ cup olive oil, sea salt and pepper and stir very briefly.
-Stir the rice and pesto together, then add any or all of the following.
-Chopped Kalamata olives, chopped tomatoes, white beans or capers.
-Cut 1 bunch of broccolini into ½ inch pieces.
-Steam the broccolini for 4-5 minutes until just tender.
-Slice about 8-10 ounces of fresh mozzarella cheese into rounds.
-Drain a 50 gram can of anchovies in oil.
-Thinly slice 4 cloves of garlic.
-Deseed 1 jalapeno pepper and then finely slice it.
-Gently heat 6 TBS extra virgin olive oil in a small frying pan.
-Add the garlic and the jalapeno and cook for a few minutes until the garlic is lightly colored.
-Add the anchovies and press with the back of a wooden spoon to break them up.
-Put the hot broccoli on plates and top with the mozzarella.
-Add the juice of 1 fresh lemon and some freshly ground black pepper.
-Spoon the anchovy oil over top and serve.
-Chop 1 bunch of broccolini into ½ inch pieces.
-Steam over simmering water until crisp tender, about 6 minutes.
-Remove from the heat and drain.
-Transfer the broccolini to a shallow serving bowl.
-In a small bow, whisk together ¼ cup toasted sesame oil, ¼ cup rice vinegar or sake, 1 TBS low sodium soy sauce, a handful of chopped dill or cilantro, a pinch of red pepper flakesand 1 clove of fresh garlic put through a press.
-Pour the vinaigrette over the broccolini and toss lightly to coat.
-Put 1 tsp sesame seeds in a small skillet and toast over medium heat for 1-2 minutes.
-Just before serving, sprinkle with the sesame seeds and serve warm, cold or at room temperature.
-Chop up 1 bunch of broccoli into ¼ inch dice.
-Grate a 1-inch piece of ginger.
-Thinly slice 4 cloves of garlic.
-Deseed 1 jalapeno pepper and then finely slice it.
-Heat 3 TBS olive oil in a wok.
-Stir fry the broccoli for a few minutes.
-Then add in the ginger, the garlic and the jalapeno.
-Cook for 2 minutes, tossing.
-Splash in some sherry and a tsp of soy sauce and let bubble for a few minutes before serving.
-Trim the ends off of 1 bunch of broccolini. Cut into thin slices the long way.
-Rinse under cold water and then add them to a large skillet with a lid while still wet.
-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.
-Put the broccolini in a medium sized bowl.
-Add the following:
1/2 cup crumbled feta
The juice of 1 lemon
A handful of pine nuts
10-15 pitted and halved Kalamata olives
Some sea salt
-Toss and serve warm, though this dish is also good as a cold salad.
-Chop 1 red onion into thin rings.
-Cut up some broccoli into bite sized pieces, you want about 10 broccoli florets in all.
-Heat 1 TBS olive oil then add the onions and broccoli and sauté for 2-3 minutes.
-Add 2 cloves of chopped garlic, season with salt and pepper and cover.
-Cook for about 2-3 minutes more, stirring once. Set aside.
-Roll out one defrosted/frozen whole wheat pizza dough, place on a pizza stone or baking sheet and rub on a little olive oil.
-Grate 1 large summer squash on a box grater then put the grated squash in a clean kitchen towel and tightly squeeze to drain out as much water from the squash as possible.
-Spread the grated squash over the pizza crust then top with some pizza sauce (we like Muir Glen).
-Cover with 1½ cups of grated part-skim mozzarella cheese (crumbled feta would be nice too).
-Spread out the red onion and broccoli on the pizza then add a handful of cherry tomatoes sliced in half.
-Bake at 500 degrees for about 10-12 minutes.
-Bring a large pot of water to a boil.
-Cut the florets off 1 head of broccoli.
-Peel the stems and then cut them into 2-inch long strips.
-When the water boils, lower the heat to a simmer and plunge the broccoli in for 2 minutes.
-Drain in a colander them run under cold water.
-Drain thoroughly then dry the broccoli by shaking it and then pat it dry.
-Mix together ½ cup smooth peanut butter, 3 TBS honey and 1 cup hot water.
-Stir until uniformly blended.
-Stir in the following:
1-2 TBS soy or tamari
1-2 cloves of garlic minced
2 tsp cider vinegar
3 to 4 TBS finely chopped cilantro
-Mix well then add salt and cayenne pepper to taste.
-Serve with sauce with the broccoli.
-Trim 1-2 heads of broccoli into florets.
-Peel the stems and cut into bite size pieces.
-Rinse under cold water and then add them to a large skillet with a lid while still wet.
-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.
-Put the broccoli in a medium sized bowl.
-Add the following:
¼ cup crumbled feta cheese
Half a lemon, the juice and zest
A handful of pine nuts
10-15 pitted and halved Kalamata olives
A pinch of sea salt
-Toss and serve warm, though this dish is also good as a cold salad.