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