Rhubarb Sorrel Soup

My dear friend Joan Nathan serves this soup every summer. It is a classic and should not be missed. The simplicity of a quick garden soup makes all the difference. It keeps well and of course, is most often served cold! Try it with a dollop of cultured sour cream.

rhubarb jan landscape

How to Cook Rhubarb

Cut 8-10 stalks of rhubarb into 2″ pieces and place in a saucepan with 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender.

Broccoli and Eggplant Miso Salad

For the Salad 1/2 cup olive oil 2 medium eggplants, cut into bite-sized chunks 1 large head of broccoli, chopped into florets 1 pinch of chile flakes 1 handful of coriander (cilantro), chopped 1 handful of sesame seeds Salt and pepper to taste Heat the oil in a skillet ad sauce the eggplant until cooked […]

Seaweed Salad

Salad 1 oz dried wakame 1 sliced organic cucumber 1 sliced avocado Juice of one lemon Dressing 2 Tbsp. apple cider vinegar 1 Tbsp. sesame oil 1 Tbsp. honey 1 Tbsp. tamari 1 Tbsp. grated ginger 2 Tbsp. toasted sesame seeds 2 Tbsp. minced scallions 1/2 tsp. dried chili flakes Rehydrate the seaweed by placing in in cold […]

salad greens jan

Mustard Vinaigrette

This will make 1 cup and keep well in the fridge for two weeks. For a super quick and delicious salad, mix 4 Tbsp. of dressing with 4 cups of watercress (tough stems removed) and toss with shaved Parmesan.

hot sour soup jan

Easy Hot and Sour Soup from Bone Broth

This is fun and simple if you have leftovers and/or stock on hand. You can make the broth ahead and add the vegetables, meat or eggs a day or 3 later.

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 […]

Poached Shrimp with Avocado and Lettuce Leaves

(Serves 6) Depending on the size of the shrimp, they will take 2-3 minutes to cook. 1 large tomato, cored and cut into 1” slices 2 Tbsp. olive oil 1 shallot, cut in half  2 cloves garlic, peeled 1 cup olive oil Juice of 3 limes, about 1/2 cup 1/2 cup fresh cilantro 2 Tbsp. […]

Greek Lemon Soup

(Serves 4-8) 8 cups homemade chicken stock, divided 2 teaspoons kosher salt 1 teaspoon white pepper 4 organic pastured eggs, room temperature, whites and yolks separated Juice of 3 large lemons ¼ cup finely chopped fresh dill 1 dill sprig per serving, or fresh thyme, mint, or chives. Bring stock to a boil in a […]

Pineapple Mango Salsa

Makes about 2 cups 1 cup finely chopped mango flesh 1 cup finely chopped pineapple 2” fresh ginger, grated 1 Tbsp. jalapeño minced 1/4 cup grated yellow onion 4 Tbsp. finely chopped cilantro Mix all together and add salt as needed.