Recipes

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 […]

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 […]