The Diaeta WayRecipes
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, […]
Fennel Dandelion Salad
1 fennel bulb 1 bunch dandelion greens, roughly chopped 1/3 cup chopped green onions 1/2 cup chopped cilantro 2 lemons 5 Tbsp. extra-virgin olive oil 1/2 tsp. black mustard seed 1/2 tsp. black cumin seeds (aka nigella seeds) Slice the fennel as thinly as you can. Squeeze the juice of one lemon over the fennel slices […]
Fennel, Cucumber, Arugula and Dandelion Greens Salad
1 medium fennel bulb, shaved thin 1 small or 1/2 large cucumber, peeled and shaved thin Juice of 1/2 lemon, more to taste 3 Tbsp. extra-virgin olive oil, more to taste 1/4cup pine nuts, toasted 2-3 large handfuls arugula 5 basil leaves, chopped Small handful feta cheese, to taste Sea salt 1 tsp. agave nectar or honey […]
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
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.
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 […]
