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 […]
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
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.
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.
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 […]
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 […]
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.
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.
(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 […]
(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 […]
(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 […]