Broccoli with Mozzarella, Fresh Tomatoes and Anchovies

-Cut 2 heads of broccoli into florets.

-Peel then chop the stems into ½ inch pieces.

-Steam the broccoli for 6-7 minutes until just tender (don’t overcook!).

-Slice up one 12-ounce tub of fresh mozzarella cheese into rounds. Set aside.

-Finely slice 4 cloves of garlic.

-Heat 6 TBS extra virgin 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 10 Sungold tomatoes or 1 slicing tomato and sprinkle over the broccoli.

-Top with the garlic/anchovy sauce, drizzle with olive oil, grind on black pepper and serve.

Broccoli with Feta Cheese, Pine Nuts, Kalamata Olives and Lemon

-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.

Broccoli with Cumin-Lime Dressing

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.

Broccoli Tofu Stir-Fry with Peanuts

For the tofu:

-Press 1 pound extra-firm tofu between paper towels for at least 5-10 minutes to remove some of the moisture.

-Slice tofu into pieces and lay in a shallow bowl.

-Whisk together the following:

1 TBS soy sauce.

1 TBS sesame oil.

1 TBS rice vinegar.

1 TBS sesame seeds.

-Pour over tofu. Let the tofu 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 tofu and cook for 5-7 minutes, flipping occasionally, until all sides are browned.

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.

1 TBS rice vinegar.

A dash of hot sauce (optional).

For the Stir-Fry:

-Trim 1 bunch of broccolini or a head of broccoli into small florets. Peel and chop the stem(s) into small pieces too.

-Heat 1 TBS olive oil or ghee in a large skillet or wok over medium heat.

-Add broccoli and cook, stirring often, until it begins to soften slightly, about 4 minutes.

-Add the following to the pan:

¼ cup water or stock.

1 TBS reduced soy sauce.

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 tofu.

-Stir in the reserved peanut sauce and sprinkle with chili flakes.

-Serve hot, over rice. Garnish each serving with chopped peanuts.

Romanesco or Cauliflower with Mozzarella, Fresh Tomatoes and Anchovies

-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.

Broccoli Chicken Stir-Fry with Roasted Peanuts

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.

Broccoli Almondine

-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.

Bread Crumbs

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).

Braised Roma Beans with Tomatoes, Fennel and Olives

-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.

Braised Red Cabbage

-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.

Braised Rapini

-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.

Braised Radicchio

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.

Braised Green Beans, with Celery, Olives and Tomatoes

-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.

Braised Fennel with Parmesan

-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.

Braised Chicken with Peppers, Tomatoes and Fava Beans

-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.

Braised Baby Turnips

-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.

Bok Choy with Sriracha, Garlic and Ginger

-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.

Black-Eyed Peas and Collard Greens

-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.

Black Turtle Beans with Herbs and Orange Essence

-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.

Black Beans with Herbs and Orange Essence

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.