Gluten Free

Green Beans with Almonds

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2 servings. 

I found this quick and easy preparation brings out the flavor of this vegetable

INGREDIENTS:

  • ½ pound green beans (See Note)

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • Crushed red pepper, optional

  • ¼ cup sliced blanched almonds, toasted

PREPARATION:

  1. Trim and discard the stem ends of the beans and rinse. 

  2. Heat the oil in a wok or skillet, add the beans and sauté, covered, over medium high heat, stirring from time to time, until the beans are just tender, about 5 minutes (it will depend on how young and fresh the beans are).  

  3. Season to taste with lemon juice, salt, pepper and combine with the almonds.

NOTE:

I prefer the thin string beans known as Haricots Verts, if you can find them.

Broccoli Rice

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Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.

INGREDIENTS:

  • 1 medium bunch broccoli, about 1 ½ pounds

  • 1 tablespoon sesame oil

  • 1-2 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lime juice, approximately

PREPARATION:

  1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

  2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble couscous. 

  3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

  4. Season to taste with salt, pepper and lime juice.   

Roasted Brussels Sprouts with Thyme

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Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

  • 20 medium size brussels sprouts

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 400F.

  2. Line a baking sheet with aluminum foil.

  3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

  4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

  5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Cauliflower Rice

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Makes 4 servings. 

Simple, nutritious and tasty.

INGREDIENTS:

  • 1 medium head cauliflower, about 2 pounds

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, finely chopped

  • 1 tablespoon capers

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 1 tablespoon lemon juice,

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Cut away the stem and separate the cauliflower into small pieces. Chop finely, in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the cauliflower should resemble couscous. 

  2. Heat the olive oil in a wok or a skillet, add the garlic, sauté for a minute. Add the cauliflower and stir for about 3 minutes. The cauliflower rice should be soft and fluffy. Add the remaining ingredients and season to taste with lemon juice, salt and pepper. 

 
 

Cooked Carrots

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Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.

INGREDIENTS:

  • 3 shallots

  • 6 medium carrots (about 1pound)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon light brown sugar

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 5 sprigs tarragon, remove leaves.

  • 2 tablespoons water

PREPARATION:

  1. Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.

  2. Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.   

  3. Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.

  4. Season to taste with salt and pepper.

 
 

Carrot Salad

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Makes 6 servings. 

Perhaps because carrots are so readily available all year we do not see them very much on menus.  In France carrot salads are iconic dishes. This carrot salad is easy to prepare and goes well with meat, poultry or fish.

INGREDIENTS:

  • 1 ¼ pounds carrots, about 8 carrots (See Note)

  • 2 tablespoons natural rice vinegar

  • 6 sprigs tarragon, remove leaves and chop coarsely

  • 3 scallions, including most of the green part, thinly sliced

  • 2 teaspoons honey

  • Kosher salt

  • ¼ cup extra-virgin olive oil

  • 1 cup loosely packed flat leaf parsley, coarsely chopped

PREPARATION:

  1. Peel the carrots. Grate in a food processor fitted with the medium grating attachment. 

  2. In a large bowl combine the vinegar, tarragon, scallions, honey and ½ teaspoon salt. Slowly add the olive oil.

  3. Add the carrots and the parsley and toss well. Season to taste with vinegar and salt.

NOTE:

If possible look for bunches of medium carrots with the greens still attached.  

 
 

Roasted Whole Carrots

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Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   

INGREDIENTS:

  • 12 carrots, with about 1 inch green top
  • 2 tablespoons extra- virgin olive oil 
  • 1 tablespoon light brown sugar
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F.
  2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
  3. Drizzle with olive oil and toss with the other ingredients to combine.
  4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.
 
 

Kohlrabi Salad

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Makes 4 servings.

Kohlrabi is part of the cabbage family. It is nutrient dense with a nutty taste and a delicious crunch. The jalapeno in this salad gives it a little bite. 

The salad actually improves with time.

I tend to prefer the green variety of kohlrabi, which I find milder than the purple, but the taste of both is similar.

INGREDIENTS:

  • 1½ pounds green kohlrabi (2 medium)

  • 1 small jalapeno pepper, seeded, finely chopped (See Note)

  • 3 scallions including the green part, cut into thin slices

  • ½ cup tightly packed cilantro leaves

CITRUS HONEY VINAIGRETTE DRESSING:

  • 2 tablespoons extra virgin-olive oil

  • 2 tablespoons orange juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eighths to fit into the feeding tube of a food processor fitted with the medium grating attachment.

  2. Place the kohlrabi into a medium bowl and add jalapeno, scallions and cilantro.

  3. Whisk the dressing and toss with the kohlrabi. Season to taste.

NOTE:

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

I suggest that you recheck the seasonings before serving.  

 
 

Broiled Eggplant

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Makes 2 servings.

I find this quick and easy recipe is a nice addition to my eggplant dishes. I have eaten it as a first course and as an accompaniment to meat or poultry.

INGREDIENTS:

  • 2 baby eggplants

COATING INGREDIENTS:

  • 1 ½ tablespoons extra-virgin olive oil, plus ½ teaspoon for greasing the foil
  • 1½ tablespoons Tahini
  • ¼ teaspoon Kosher salt
  • 1 teaspoon light brown sugar
  • Freshly ground black pepper
  • Chives for garnish, snipped with scissors  

PREPARATION:

  1. Preheat the broiler.
  2. Trim the eggplants, peel deeply, cut in half and cut deep slits into the flesh.
  3. Combine the COATING ingredients.
  4. Line a broiler pan with foil, grease the foil and place the eggplant on it.
  5. Spoon the coating over the eggplants.
  6. Broil close to the heat source for about 5 minutes. The eggplants should be soft and well browned.
  7. If the eggplants are not soft enough, leave them for another minute in a turned off oven.
 
 

Roasted Carrots, Parsnips and Beets

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Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.
 
 

Braised Leeks

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Makes 4 servings.

Leeks are relatives of onions, but sweeter with a firm bite. This vegetable compliments any dish, and it is so simple to prepare.

INGREDIENTS:

  • 4 leeks
  • 2 tablespoons extra-virgin olive oil
  • 10 sage leaves torn into small pieces
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Cut off and discard dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves.
  2. Cut the white and light green parts of the leeks into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.  Drain well.
  3. Heat the olive oil in a small saucepan until hot. Add the leeks and sage. Braise, covered, over low heat, stirring from time to time, for about 15 minutes, or until the leeks are almost soft.
  4. Season with salt and pepper.
 
 

Stir-Fry Spinach

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Makes 2 servings.

This side dish is quick, easy and rich in iron. 
 

INGREDIENTS:

  • 1½ tablespoons extra-virgin olive oil
  • 2 cloves garlic, very finely chopped
  • 6 ounces spinach, not baby
  • ¼ teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat olive oil in a wok, add garlic and sauté over low heat for a minute. Add all the spinach, increase the heat to high, and add 2 tablespoons of hot water. Toss until the spinach is JUST wilted. 
  2. Season to taste with salt and pepper.
  3. When serving, use a slotted spoon or tongs to avoid the accumulated liquid.
 
 

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

  • 1 small head of red cabbage, about 1½ pounds
  • 2-3 tablespoons extra- virgin olive oil
  • ¼ cup lemon juice, approx
  • ½ cup toasted blanched almonds
  • ½ cup tightly packed mint leaves, coarsely chopped.
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Discard limp and discolored outer leaves.
  2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
  3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
  4. If prepared a day before, adjust the seasoning and add fresh mint.