Vegetable Side Dish

Broccoli Rice


Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.


  • 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


  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 Kabocha Squash


Makes 4-6 first course servings or side dishes . 

Among the winter squashes, Kabocha has become one of my favorites to begin a meal or as a side dish. The skin is edible and the texture is rich in flavor. It is full of vitamins such as Iron, Vitamin C and Carotene.


  • 1 small Kabocha squash, about 1 ½ pounds

  • 2 tablespoons extra-virgin olive oil, plus 1 tablespoon for greasing the foil

  • 1 teaspoon low sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon light brown sugar

  • ½ teaspoon cinnamon


  1. Rinse the squash and pat dry. Place in the microwave for about 4 minutes (this softens the skin  making it easier to slice). Cut the squash in half lengthwise, and scoop out the seeds and fibrous strings. Cut into 1 inch wedges.   

  2. Preheat the oven to 400F.

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

  4. In a small dish combine the olive oil, soy sauce, sesame oil and cinnamon.   

  5. Spread the wedges on the baking sheet.

  6. Brush with the mixture. 

  7. Bake for 20 minutes. The squash should be tender.


Cooked Carrots


Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.


  • 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


  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.