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

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 […]