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.

Mango, Cucumber, Avocado and Orange Salad

(Serves 8) Blend the dressing:  1/2 cup orange juice 1/3 cup lime juice 2 Tbsp. cumin seeds, toasted, or ground cumin 1/4 cup cilantro 1/2 cup olive oil Assemble the salad: 1 head of Boston lettuce, cupped 5 cups arugula, any baby lettuce or spinach  2 mangos, peeled, pitted and sliced thin 3 cucumbers, sliced thin  […]

Cauliflower Dip

We served creamy purée at our Commit to Change retreat on Martha’s Vineyard in March. Try it with sautéed eggplant slices, or cut up any vegetables you like. 1 whole cauliflower, cut into florets and steamed ½ cup cream or yogurt 2 tablespoons apple cider vinegar 2 tablespoons hemp seeds 1 teaspoon Dijon mustard 1 […]

Broccoli-Cheese Frittata

Think frittatas any time you have leftover veggies. It is so quick and easy to make and with 8 slices to a pie, this goes a long way for meals. It is super easy along side a green salad. Fresh herbs add a lift of flavor and color. This will keep in the refrigerator for three or […]

How to Cook with Nettles

April is the month to harvest nettle leaves, before they flower. Nettles are intensely nourishing as a vegetable or as a tea. Cooking dispels the sting, as does drying. Fresh nettles may be simmered in a little water for ten to twelve minutes for a spinach-like vegetable rich in protein. Nettles offer a very high […]

Herbed Sunflower Seed Spread or Dip

We served this as a dip at our Commit to Change retreat on Martha’s Vineyard in March, with a platter of freshly-cut vegetables. You can also use it as a “sandwich” spread on lettuce leaves. 2 cup hulled sunflower seeds, soaked for 1-2 hours and drained 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoon […]

Salmon Stew with Leeks, Chard and Dill

(6 servings)     2 Tbsp. olive oil     2 large leeks, ends trimmed and whites chopped into ½-inch rounds     3 cloves garlic, minced     4 cups bone broth      1 cup water     6 medium carrots, chopped into ¾-inch pieces (about 6 cups)     4 ribs celery, chopped […]

Jerusalem Artichoke and Truffle Soup

1 lb. Jerusalem artichokes Juice of 1 lemon 2 shallots, roughly chopped 2 cloves garlic, roughly chopped 1 baking potato, peeled and chopped into chunks 6 cups chicken stock 1 Tbsp. white truffle oil, plus more to taste Peel the Jerusalem artichokes with a vegetable peeler. Save the peels. Cut each Jerusalem artichoke tube into thirds. […]

Avocado Spinach Potassium Breakfast Pudding

We shared this recipe at the first Commit to Change retreat on Martha’s Vineyard in March. It makes a super thick smoothie you can eat with a spoon, so we call it pudding. This makes enough for two, and can easily replace a lunch! We provide the amount of potassium next to each item, as reminder to […]

Quick Beef Liver Pâté

Serves 20 at 2 1/2 tablespoons per person. We’ll be serving this at our October, 2019 Commit to Change retreat in Townshend, Vt. 2 lbs. 100 percent grass-fed beef or lamb 2 slices thick-cut bacon from pastured and organically fed pigs. 4 shallots, finely chopped 3 teaspoon finely chopped fresh thyme ¼ teaspoon salt 1/8 teaspoon black pepper […]