Vegetarian

Creamy Roasted Tomato Soup

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Makes 4-6 servings. 

If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.

INGREDIENTS:

  • 1 head garlic

  • 2 pounds ripe plum tomatoes

  • 2 pounds ripe regular tomatoes

  • 5 tablespoons extra-virgin olive oil

  • 6 sprigs thyme, plus some petals for garnish

  • ½ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper. 

  3. Roast for 1 hour. The tomatoes will be very soft. 

  4. Puree until smooth in a Vitamix.

  5. Season with sugar, salt and pepper.

  6. Serve garnished with thyme.

 
 

Creamy Gazpacho

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Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • 1/3 cup sun-dried tomatoes in oil, cut into pieces

  • 1½ pounds ripe tomatoes

  • 1½ cups tomato juice

  • Kosher salt

  • Freshly ground pepper

  • Kirby cucumber, diced (See Note)

  • Bell pepper, seeded, diced

  • Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

 
 

Cauliflower Soup with Coconut Milk

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Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 1 Vidalia onion, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • 1 large cauliflower, about 2 ½ pounds

  • 2 ¾ cups vegetable broth

  • 1 cup coconut milk

  • 1 teaspoon turmeric

  • 1/8 teaspoon crushed red pepper

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon, lime juice, approx.

  • Toasted sesame seeds for garnish.

PREPARATION:

  1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

  2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

  3. Add to the onion and sauté for a minute.

  4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

  5. Puree in two batches in a Vitamix until smooth.

  6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Winter Vegetable Soup

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Makes 6-8 servings. 

Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.

INGREDIENTS:

  • 1 onion

  • 4 garlic cloves

  • 4 tablespoons extra-virgin olive oil

  • 2 parsnips

  • 2 carrots

  • 1 zucchini

  • 6 cultivated mushrooms

  • 1 small cauliflower

  • 1 ½ cups chopped tomatoes, Pomi brand (See Note)

  • 3-4 cups vegetable broth

  • One 15.5 can butter beans, drained (See Note)

  • 2 cups tightly packed basil leaves, torn to small pieces

  • Kosher salt

  • Freshly ground black pepper  

PREPARATION:

  1. Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade. 

  2. In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.  

  3. Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan. 

  4. Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan. 

  5. Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan. 

  6. Separate the cauliflower into small florets and also add to the saucepan.  

  7. Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.

NOTE:

I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.   

I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen. 

I use Goya brand beans.  

 
 

Stir Fried Shiitake Mushrooms

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Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

  • 8 large shiitake mushrooms, about ½ pound

  • 3-4 tablespoons extra-virgin olive oil

  • 2 scallions including the green part, thinly sliced.

  • 3 cloves garlic, finely chopped

  • 3-4 tablespoons dry white wine

  • ¾ cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

  2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

  3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

  4. Add the parsley and season to taste with salt and pepper.

 
 

Whole Wheat Spaghetti with Baby Kale

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Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

  • ¼ cup extra-virgin olive oil

  • 5 scallions, including green part, cut into thick slices

  • 4 cloves garlic, finely chopped

  • 5 ounces baby kale

  • 15 Kalamata olives, pitted, cut in half

  • 4 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound whole wheat spaghetti

PREPARATION:

  1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

  2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

  4. Combine and season to taste with lemon juice, salt and pepper.

  5. Before serving check the seasoning again.    

 
 

Corn and Yellow Squash Soup

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Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

  • 4 ears of fresh corn

  • 6 cups of water

  • 3 leeks including some green part

  • 3 garlic cloves

  • 3 small yellow squash, about 1 pound

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons lime juice, approx.

PREPARATION:

  1. Shuck the ears of corn and set aside.

  2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

  3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

  4. Chop the garlic finely.

  5. Rinse the squash, trim the ends and cut into small cubes.  

  6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

 
 

Cucumber Avocado Soup

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Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

  • 2 large cucumbers, trimmed, peeled, sliced
  • ½ ripe medium avocado, sliced
  • 2 tablespoons lime juice, approx.
  • ¾ cup cold water, approx.
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

  1. Place all the ingredients in a Vitamix and puree till silky and smooth.
  2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
  3. Serve chilled, garnished with cucumbers.
 
 

Cauliflower with Tahini

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Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

  • ½ cup tahini
  • Grated zest from 1 lemon
  • 2 tablespoons lemon juice, approx
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • Freshly ground black pepper.
  • 1 large head cauliflower, about 21/2 pounds
  • ½ cup cashews, toasted, coarsely chopped
  • ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 500F.
  2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
  3. Line a large baking sheet (12 by 18) with heavy foil.
  4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
  5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
  6. Roast until well browned and just tender, about 13-15 minutes.
  7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
  8. Add cashews, cilantro or parsley.
 
 

Tomato Watercress Soup

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Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1½ cups vegetable broth
  • ½ pound Golden Yukon potatoes, peeled and cubed
  • 2 pounds tomatoes, rinsed, cored and cut into large pieces
  • 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
  2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
  3. Add watercress and cook covered for 2 minutes.
  4. Puree in a Vitamix, in 2 batches, until smooth.  
  5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.
 
 

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Linguini with Uncooked Sauce

Makes 6 servings as a first course.

Makes 4 servings as a main course.

Summertime is when this pasta is especially appealing because tomatoes are at their best. I serve it is at room temperature and leftovers are good as well.

INGREDIENTS:

  • 1 pint cherry tomatoes (½ pound)
  • 3 garlic cloves, very finely chopped
  • 1/8 teaspoon crushed red pepper, approx
  • 20 pitted Kalamata olives, halved
  • 2 tablespoons capers
  • ¼ cup extra-virgin olive oil
  • 4 ounces baby arugula, torn into pieces
  • 1 pound imported linguini
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 tablespoons lemon juice

PREPARATION:

  1. Rinse the tomatoes, dry and cut in half. Place in a large bowl and sprinkle with 1 teaspoon salt. Let stand while you are preparing the rest.
  2. Add the garlic, crushed red pepper, olives, capers, olive oil and arugula to the tomatoes.
  3. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once, stir. Boil briskly, uncovered for 7-8 minutes; the pasta should be al dente.
  4. Toss with the tomatoes.
  5. Season to taste with salt, pepper and lemon juice.
 
 

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

  • 1 medium to large eggplant (about 1 ½ pounds)
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 2-3 tablespoons double-concentrate tomato paste
  • 2-3 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400°F.
  2. Line a pan with foil.
  3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
  4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
  5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
  6. Season to taste with lemon juice, salt, and pepper.
  7. Serve at room temperature.
 
 

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, quartered
  • 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
  • 1 cup dry white wine.
  • 5-6 cups vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon coriander.
  • ½ teaspoon chili powder
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground back pepper

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
  2. Puree the soup, in batches, in a Vitamiix until smooth. 
  3. Adjust the consistency with the reserved broth.
  4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
  5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 
 
 

Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 4 shallots, sliced
  • 3 pounds asparagus, plus 6 spears for garnish
  • ½ pound Golden Yukon potatoes, peeled, sliced
  • 4 cups chicken broth
  • 3 sprigs fresh tarragon
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
  2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
  3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
  4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
  5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
  6. Season to taste and garnish with steamed sliced asparagus tips.

NOTE:

This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.

 
 

Vegetable Soup

Makes 8 servings. 

This is a hearty, very thick, nutritious vegetable soup.

Cutting so many vegetables the same size is a bit time consuming which I certainly do not want to impose on anyone.  My solution is to chop all of the vegetables, SEPARATELY, in a food processor. 

INGREDIENTS:

  • 1 ounce dried Porcini mushrooms
  • 1 cup boiling water
  • ½ cup extra-virgin olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 large carrot
  • 1 baking potato
  • ¼ pound string beans
  • 1 zucchini
  • 1 small cauliflower
  • 1 cup loosely packed flat leaf parsley
  • 4 cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil for garnish, optional

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour over boiling water, cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back to the bowl. Strain the mushroom liquid through a fine mesh sieve and set aside (if you do not have a fine mesh sieve line what you have with paper towel). Chop the mushrooms and set aside.
  2. Chop the onion and the garlic semi-coarsely in a food processor. Be sure to quarter the vegetables first.
  3. Heat the oil in a large saucepan, add the onion and garlic and sauté for a few minutes.
  4. Add the reserved mushrooms.                      
  5. Peel the carrot and the potato, cut into large pieces and chop semi- coarsely, SEPARATELY, in a food processor. Add to the pan.                      
  6. For the string beans, zucchini, cauliflower, and parsley, trim the vegetables where needed, cut into large pieces and chop semi-coarsely SEPARATELY in a food processor.  Add to the pan.
  7. Add the reserved mushroom liquid and the vegetable broth to the saucepan. Bring to a boil over high heat. Reduce the heat and cook gently, covered, for about ½ an hour. The vegetables should be soft.
  8. Season to taste with salt and pepper.
  9. Serve with drops of truffle oil.
 
 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic, cloves, finely chopped
  • 1 jalapeno pepper seeded finely chopped (See Note)
  • 3/4 teaspoon ground cumin, approx
  • 3/4 teaspoon ground turmeric, approx
  • 1 3/4 cups red lentils
  • 6 -6 ½ cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx
  • Cilantro leaves for garnish, optional

PREPARATION:

  1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
  2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
  3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

 
 

 

 

Celery Root Remoulade

Makes 6-8 servings as a first course.

Despite the name, this vegetable has nothing to do with celery. It may appear as an ugly, knobby beige globe but it is crispy, with a delicate flavor of celery, parsley and a slight nuttiness. It is also full of vitamins and minerals.

INGREDIENTS:

  • 2 medium celery roots, about 2 pounds
  • 3 tablespoons homemade mayonnaise (recipe follows)
  • 3 teaspoons Dijon mustard
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoon lemon juice
  • ½ cup loosely packed flat leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper 

PREPARATION:

  1. Drop celery root into boiling water. Cover and boil for 3 minutes. Drain and cool.
  2. Peel the root quite thickly to remove all the dark embedded spots (this rough looking vegetable is a bit tricky to peel).
  3. Cut the celery root into pieces that will fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try to obtain long, even matchsticks.
  4. Empty into large bowl.
  5. In a small dish, whisk mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
  6. Combine with grated celery root. Add the parsley and season to taste. Before serving adjust the taste and the texture, once again, as the dressing becomes absorbed.  

INGREDIENTS FOR MAYONNAISE:

This is a lightly seasoned mayonnaise which makes a good base for other dressings.

  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar

PREPARING THE MAYONNAISE:

  1. Combine the olive oil and vegetable oil in measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second, add the vinegar.
  3. Pour the oil in a very slow stream. As the mixture begins to thicken, add the oil more quickly.

One word of caution: keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.

 
 

Roasted Acorn Squash

Make 4 first course servings.

I am so delighted when I can create a recipe that tastes good, looks good, is easy to make and so nutritious.  I often include some greens to make the first course more interesting.

INGREDIENTS:

  • 1 small acorn squash, about 1 ½ pounds
  • 2 tablespoons extra-virgin olive oil, plus some for salad greens
  • Kosher salt
  • Freshly ground black pepper
  • Balsamic vinegar

PREPARATION:

Preheat the oven to 400F.

Line a large baking sheet with foil and brush the foil with 1 tablespoon oil.

Rinse and pat dry the squash.

Trim the ends and discard.

Cut the squash in half lengthwise and then into quarters. Scoop out all the seeds and fibrous strings. Cut into ½ inch wedges.

Place the wedges on the foil.  Brush the wedges with the remaining oil.  Season with salt and pepper.

Bake in the center of the oven for 25 minutes.  Turn over with tongs and bake for another 20 minutes.  The squash should be tender and you can definitely eat the skin.

Sprinkle with balsamic vinegar and serve with some greens, if you like.

 
 

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

  • 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
  • 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
  • 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 1 clove garlic, halved
  • 1 small jalapeno pepper, seeded, cut into pieces (See Note)
  • ½ small red onion, cut into pieces
  • 1 tablespoon balsamic vinegar, approximately
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Snipped chives for garnish, or an assortment of condiments
  • 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

  1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
  2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.