Side Dishes

Roasted Sweet Potatoes with Leeks and Shallots

4 tablespoons olive oil 4 cups chopped, peeled sweet potatoes 2 leeks, sliced half lengthwise and thinly sliced 1 shallot, peeled and sliced 2 garlic cloves, minced Salt to taste Preheat oven to 350°. Mix sweet potatoes with olive oil and salt. Toss to coat and pour into a shallow roasting pan. Roast sweet potatoes […]

Watercress Pesto

1 shallot, minced 2 cups watercress 1/2 cup hemp seeds 1 cup olive oil Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly. Allow to cool and then add with the remaining oil and all the other ingredients in a blender and […]

Watercress with Leeks, Beets and Radicchio

1 cup orange juice 1/2 cup yogurt 1/2 cup olive  oil 3 Tbsp. red wine vinegar 3 Tbsp. horseradish 2 Tbsp. fennel  seeds 3 beets 4 leeks, cut in half and sliced into half-moons 4 Tbsp. olive oil  2 bunches watercress, cut into small pieces  1 head radicchio, chopped up or sliced Pomegranate seeds or goat cheese, for […]

Sorrel Pesto

This is a fabulous pesto on fish or lamb. 1/2 cup sorrel leaves 1/4 cup mint leaves 1/4 cup hemp seeds Zest of 1/2 lemon 12 Tbsp. capers, rinsed 7 anchovies 2 garlic cloves, minced 1 tsp. dried red chilis 1/4 cup olive oil

Roasted Vegetables with Chermoula Sauce

(Serves 8-10) Roasted Vegetables: A selection of 5-6 garden vegetables—carrots, beets, peppers, eggplant, cauliflower, sweet potato, onions— cut into 2” pieces, approx 10 cups 1 bunch scallions, thinly sliced  1/2 cup chopped parsley  Chermoula sauce: 2 tsp. roasted or ground cumin 3/4 olive oil 1/2 cup chopped parsley 1/4 cup cilantro 1/4 cup chopped chives […]

Sweet Potato Croquettes 

(About 20 2” coquettes) 1 cup olive oil 3 lbs. sweet potatoes, skin on, cut into small cubes 1 cup cashews, plus a little bit more in case the mixture is sticky  1 cup unsweetened shredded dried coconut, plus a little bit more in case the mixture is sticky  2 cups grated or minced onions […]

Stuffed Poblano Peppers

  (Makes 6) 6 poblano peppers 4 medium sized cactus leaves (nopales) 2 cups chopped onions 3 Tbsp. olive oil 6  cloves garlic (3 for nopales, 3 for stuffing the poblano) 2 tsp. roasted or ground cumin 1 tsp. dried basil 2 tsp. chili powder 1 cup fresh or frozen corn  3 zucchini, cut up into […]

Cauliflower Dip

We served creamy purée at our Commit to Change retreat on Martha’s Vineyard in March. Try it with sautéed eggplant slices, or cut up any vegetables you like. 1 whole cauliflower, cut into florets and steamed ½ cup cream or yogurt 2 tablespoons apple cider vinegar 2 tablespoons hemp seeds 1 teaspoon Dijon mustard 1 […]

Herbed Sunflower Seed Spread or Dip

We served this as a dip at our Commit to Change retreat on Martha’s Vineyard in March, with a platter of freshly-cut vegetables. You can also use it as a “sandwich” spread on lettuce leaves. 2 cup hulled sunflower seeds, soaked for 1-2 hours and drained 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoon […]

Dandelion Greens and Spicy Onions

Dandelions are one of the first greens to appear in the spring. Their bitterness and greens is a welcomed change after a winter of roots and meats! The dandelions used in these recipes are long, dark green leaves that are available in supermarkets. Chicory, escarole and nettles are a great substitute when you can’t find […]