Recipes

Jerusalem Artichoke Soup with Crispy Sage Leaves

3 leeks, white and pale green parts, rinsed and finely chopped ½ cup finely chopped white onion 2 lbs. Jerusalem artichokes, peeled and rinsed 5 cups water or vegetable stock 1 teaspoon sea salt Crispy Sage Leaves 1 tablespoon extra-virgin olive oil 8 to 12 fresh sage leaves     Heat the olive oil in […]

Gremolata

This is one chef’s secret that makes everything taste better! 1 lemon 1/2 cup finely chopped fresh parsley 3 garlic cloves, finely chopped Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. This can be made up to six hours ahead, […]

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 […]

Nutrient Dense Vegetable Broth 

This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume. All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with: 1 head of fennel 5 carrots 1 white onion (skin and all) cut into sixths 1 whole leek, cut […]

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 […]

Moroccan Tagine with Lamb Balls

Tagine Sauce 1/4 cup extra-virgin olive oil 2 onions, peeled and sliced in thin rounds 4 garlic cloves, peeled and chopped 1 Tbsp. chopped fresh ginger 1 pear (or apple), sliced into pieces (you can also use plums or peaches when they are in season) Salt and freshly ground pepper to taste 1 tsp. cinnamon 4-8 […]

Calamari With Greens

(Serves 2-4) 2 Tbsp. olive oil 1 lb. squid bodies and tentacles, cleaned and sliced into inch rings (frozen is fine) 1.5 lbs. greens: dandelion, beet and bok choy 1 serrano or other hot chili, finely diced (we used 1) 3 garlic cloves, thinly sliced 3/4″ piece ginger, grated 2 Tbsp. fish sauce 2 Tbsp. lime juice 1 bunch basil, […]

Cobb Salad

3-4 slices bacon, cut in half 1 handful of blanched green beans 1/2 head radicchio 4 leaves romaine 2 oz. feta or blue cheese, broken into pieces 1 handful of cherry tomatoes, cut in half 1 handful of black olives 1 large organic egg, boiled for 7 to 8 minutes, peeled, then quartered 1 avocado, […]

Spinach with Tahini Soup

For the sauce: 1/4 cup well-stirred tahini 1/4 cup freshly squeezed lemon juice 1 large clove garlic, finely grated or pounded to a smooth paste 3/4 tsp. fine sea salt 1/2 teaspoon ground cumin 1/2 teaspoon red-pepper flakes For the soup: 7 cups chicken stock, preferably homemade 1 lb. baby spinach (about 12 packed cups) […]

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