Quinoa Pilaf

Makes 4 -6 servings.

I like the nutty, earthy flavor of this nutritious dish. Cooking the quinoa with some carrot juice perks up the flavor. You can easily pair this dish with tofu, salmon or poultry.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil.
• 1 medium carrot, diced
• 2 medium shallots, diced
• 1 cup quinoa
• 1 inch ginger, peeled, grated
• 1 teaspoon ground cumin, approx
• ½ cup carrot juice (See Note)
• ¾ cup water
• ½ cup blanched almonds, coarsely chopped
• Grated zest of 1 lemon
• 1 tablespoon lemon juice, approx
• Kosher salt

PREPARATION:

1. In a medium saucepan with a cover, heat the oil, add the carrot and shallots and cook stirring over medium/low heat, covered until softened, about 8 minutes.
2. Add the quinoa and cook stirring over low heat, until the quinoa is fragrant and beginning to pop, about 5 minutes. Stir in cumin and ginger. Add the carrot juice, and water. Bring to a boil, cover and cook over low heat until the liquid is absorbed, about 13 minutes.
3. Stir with a fork to fluff the grains, Add the almonds, lemon zest and lemon juice.  Season to taste with cumin, lemon juice and salt.

NOTE:

Carrot juice is available in most supermarkets and health food stores.

 

Farro with Sesame Dressing and Vegetables

Makes 4-6 servings.

This dish is a salad for all seasons since the ingredients are available throughout the year.

To make this dish more wholesome you can add firm tofu, cubed and sautéed or cheese of your choice.

INGREDIENTS:

• ¾ cup pearled farro
• ¾ cup vegetable broth
• ½ teaspoon Kosher salt
• 1 medium zucchini
• 1 small bunch broccoli, about ¾ pounds
• ¼ pound haricots verts, or string beans

SESAME DRESSING:

• 2 tablespoons white sesame seeds
• 1 garlic clove, finely chopped
• 1/8 teaspoon powdered chili pepper, approx
• 1 inch fresh ginger, peeled, finely chopped
• ¼ cup extra-virgin olive oil
• 1-2 tablespoons whole grain mustard
• 1-2 tablespoons honey
• 2 tablespoons lemon juice, approx
• 1 teaspoon Kosher salt, approx

PREPARATION:

1. Place the farro, vegetable broth and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes, or until the farro is tender and the liquid is absorbed. Place in a large bowl and cool.
2. Steam the zucchini for 1 minute, cube and cool. Add to the farro.
3. Trim and discard the stem end of the beans and steam until almost tender, about 3 minutes and cool. Add to the farro.
4. Separate the broccoli into small florets and steam until almost tender, about 3 minutes and cool. Add to the farro. 

TO MAKE THE DRESSING:

1. Place the sesame seeds, garlic, chili and ginger in a small skillet. Stir to slightly toast; it will take about 3 minutes.
2. Add the olive oil and warm together for another minute. Remove from the heat, add mustard and honey combining well.
3. Add lemon juice and salt.
4. Dress the salad with the dressing and adjust the seasoning with mustard, honey, lemon juice and salt.

Miso Roasted Baby Eggplants

Makes 4 servings.

These eggplants are well flavored, delicious and so easy to prepare.

INGREDIENTS:

• 4 baby eggplants
• Extra -virgin olive oil
• Kosher salt
• 4 tablespoons white miso paste
• 4 tablespoons mirin
• 1 tablespoon light brown sugar
• 1-2 tablespoons sesame seeds for sprinkling
• Chives, cut into long pieces, for garnish

PREPARATION:

1. Preheat the oven to 400F.
2. Line a baking sheet with foil and grease it with olive oil.
3. Trim the eggplants at both ends. Peel close to the flesh, cut in half and cut deeps slits into the flesh. Sprinkle lightly with salt and let stand for 10 minutes.
4. Squeeze each eggplant gently to remove moisture.  
5. Combine the miso, mirin and sugar into a paste.  Place the eggplants on the baking sheet and spoon the paste over the eggplants.
6. Bake for 20 minutes.  
7. Sprinkle with sesame seeds and roast for another 20 minutes.  The eggplants should be soft and well browned.
8. Garnish with chives.

Stir-Fry Spinach

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.

Roasted Root Vegetables with Sage

Makes 8 servings.

I like to roast these vegetables at a low heat, to ensure that they cook evenly and keep their distinct flavor. This method allows the root vegetables to exude their natural sweetness. Sage leaves compliment these vegetables.

INGREDIENTS:

• 1 small butternut squash, about 1 pound
• 1 small celery root, about 1½ pounds
• 2 carrots
• 2 parsnips
• 2 small red onions or 1 large one
• 1/3 cup extra-virgin olive oil
• 30 sage leaves
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 300 F
2. Line 3 baking sheets with aluminum foil.
3. Peel the butternut squash, remove the seeds, cut into quarters lengthwise and slice thinly in a food processor fitted with a medium slicing attachment. Transfer to a large bowl.
4. Peel the celery root, quarter and slice as well. Add to the squash.
5. Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
6. Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
7. Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
8. Distribute on the baking sheet.  
9. Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.  
10. Distribute on the baking sheet as well.  
11. Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.    
12. The onions will be ready earlier than the other vegetables. The other vegetables should be soft.  
13. Combine all the vegetables and season to taste.

Basmati Rice with Chickpeas and Herbs

Makes 6 servings.

Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.

I like mine not very perfumed. 

INGREDIENTS:

• 1 cup Basmati light brown rice
• 1 ¼ cups water
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt.
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon cumin, approx
• ½ teaspoon curry powder, approx
• ½ cup dried currants
• 1 can 15.5 ounces chickpeas, drained
• 1 cup loosely packed flat leaf parsley, coarsely chopped
• 8 sprigs dill, snipped with scissors.
• Kosher salt
• Freshly ground black pepper. 

PREPARATION:

1. In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
2. In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
3. Add the currants, chickpeas, parsley and dill. Season to taste. 

Simple Ratatouille

Makes 6 main course servings or 8 side dish servings.

This is not the classic ratatouille where each vegetable is sautéed separately and then all are combined. In this dish all the vegetables are cooked together to produce a wonderful healthy dish.

Topped with grated Mozzarella or crumbled feta, it can be a nutritious meal by itself. 

INGREDIENTS:

• ½ cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 zucchini
• 2 baby eggplants (about 1 pound together) (See Note)
• 2 yellow squash
• 1 red bell pepper
• 3 plum tomatoes, peeled, cored, seeded, cubed (See Note)
• ¾ cup tightly packed flat leaf parsley, coarsely chopped
• ½ cup tightly packed basil leaves, torn to pieces
• Kosher salt
• Freshly ground black pepper
• Grated Mozzarella, or crumbled feta, about 6 ounces

PREPARATION:

1. In a large covered saucepan, heat ¼ cup olive oil. Add onion and garlic and sauté, over low heat until the onion is soft, about 6 minutes.
2. Rinse the zucchini, pat dry, trim the ends and discard. Cut into small cubes. Do the same with the yellow squash. Peel the eggplant, cut into small cubes. Core the pepper, seed and cut into small cubes. 
3. Add the rest of the oil into the saucepan. Add all the vegetables and toss until all the vegetables are coated. Bring to a boil, lower the heat, cover and cook over low heat for about 15-20 minutes, stirring from time to time until the vegetables are soft.
4. Add parsley and basil. Season to taste.
5. To serve top with the cheese of your choice, or serve as is. 

NOTES:

I prefer to use baby eggplants, because they have fewer seeds.

To skin tomatoes, drop them into boiling water. Return the water to a boil and drain.  Loosen the tomato skin and slip it off. After blanching the tomatoes, core them, cut them in half widthwise, and squeeze each half gently until the seeds pop out.  Some seeds will remain.

Basil leaves discolor if they are chopped. It is best to tear them to the desired size. 

Feta comes in many strengths, from mild, which I prefer, to strong.

Rice with Dried Fruits and Nuts

Makes 4-6 servings as a side dish.

This recipe is an adaptation of a Middle Eastern fragrant rice dish with a touch of sweet and sour taste. The rice pairs well with poultry and meat.  

INGREDIENTS

SPICES

• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• ¼ teaspoon cumin

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup Jasmine white rice
• 1generous cup water
• 8 dried apricot halves, cut into thin strips
• 1/3 cup dried cherries.
• ½ cup pistachios, toasted
• Zest of 1 lemon
• Kosher salt

PREPARATION

1. In a small dish, combine the spices and set aside.
2. Heat 2 tablespoons olive oil in a medium saucepan with a cover. Add the onion and sauté covered, over low heat, until onion is soft, about 7 minutes.
3. Add the spices and the rice. Stir until well coated.  Add the water, bring to a boil over high heat, lower the heat and simmer covered for 15- 20 minutes. The rice should be soft and the water absorbed (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
4. In the meantime, in a small skillet heat the remaining 2 tablespoons oil, add the dried fruit and the nuts and sauté over very low heat for 2 minutes.
5. When the rice is ready add the fruits, nuts, and lemon zest. Combine well and season to taste with salt.

Grated Sauteed Carrots

Makes 6-8-servings as a side dish.

I find that carrots have become a neglected vegetable, so I was determined to create a dish that looks good, tastes good and is easy to make.

INGREDIENTS

• 1 pound carrots, 2 large ones
• 3 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• ½ cup loosely packed flat leaf parsley, coarsely chopped
• 1 tablespoon Balsamic vinegar
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Peel the carrots, trim and discard the ends. Grate coarsely in a food processor fitted with a medium attachment.
2. Heat the oil in a medium saucepan. Add the garlic and sauté, over low heat, for a minute.
3. Add paprika, cumin and all the carrots.
4. Cook over medium to low heat, covered for 10 minutes.
5. Stir in parsley and season to taste with vinegar, salt and pepper.

Edamame, Black Rice, Tofu and Corn Salad

Makes 4- 6 servings as a first course, or side dish.

Makes 4 servings as a luncheon dish.

Chinese Black rice, also known as Emperor’s rice is gluten free, wheat free, and chewy with a nutty flavor which pairs very well with tofu, edamame, corn, raisins and a delicious honey–lime dressing. It is a vegetarian delight without too much fuss and is quite versatile. 

INGREDIENTS

• ½ cup black rice( See Note)
• ¾ cup water
• 1 tablespoon unsalted margarine
• ¼ tsp kosher salt
• 7 ounces extra firm tofu
• 1 cup shelled edamame, thawed, pat dried
• 1 cup frozen corn, thawed, pat dried
• ¼ cup currants, or raisins
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons honey
• 3 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

COOK THE RICE

1. Bring rice, water, margarine and salt to a boil in a small saucepan with a cover. Lower the heat and simmer covered for about 30 minutes. The water should be absorbed and the grains soft (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
2. Cool and transfer to a bowl.

PREPARATION

1. Dry the tofu thoroughly, cut into small cubes and place in a bowl. Season well with salt and pepper. Add to the rice along with the edamame, corn, currants or raisins.
2. In a small dish combine the olive oil, honey and lime juice. Toss with the rice and season to taste. Before serving adjust the seasoning once again.

NOTE:

I suggest that you do not cook the rice in an enameled lined saucepan-such as Creuset.  The enamel becomes discolored from the rice.

Cole Slaw

Makes 6-8 servings. 

I love coleslaw.  It’s delicious, nutritious, light and easy to prepare. In this recipe, the dressing is made with homemade mayonnaise, which is very light and I only use very little.  

INGREDIENTS

• 1 cabbage, about 1½ pounds                                           
• 2 scallions including green part, thinly sliced
• ½ cup loosely packed flat leaf parsley, finely chopped
• 3 tablespoons homemade mayonnaise
• 3 tablespoon rice vinegar, approx
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Discard the tough outer cabbage leaves. Cut the cabbage in half, then into quarters and shred very thinly (See Note). Place in a large bowl, along with the scallions and the parsley.
2. In a small bowl, mix the mayonnaise, rice vinegar, lemon juice, salt and pepper.  Toss the dressing with the cabbage and combine well. Let the coleslaw sit for a few minutes before adjusting the seasoning to taste.

NOTE:

I use a mandolin to shred the cabbage, as I find it much easier to handle than a knife.

Holding on to the core of the cabbage as you work also helps the process.

MAYONNAISE

• 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

1. Combine the olive oil and vegetable oil in a 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 low slow stream. As the mixture begins to thicken, add the oil more quickly.

Roasted Whole Cauliflower

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

This vegetable is so adaptable to variations in seasoning and cooking and is available all year round.   Roasting and steaming at the same time brings out the delicate flavor of the cauliflower.  It is quite impressive to bring this dish whole to the table. If you are serving a crowd, you can always roast two at the same time.

I am a purist, and I like the cauliflower served without any dressing, although when I serve it as a first course I do like it with the dressing.

This is a wonderful dish to serve on Passover. 

INGREDIENTS

• 1 medium to large cauliflower, about 2 pounds
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Preheat the oven to 400F.
2. Place a heavy cast iron skillet in the oven.
3. Place a small pan of cold water on the lowest rack of the oven to create steam.
4. Cut off the outer leaves of cauliflower. Cut off the bottom of the stem, and cut out the hard core.
5. Rinse the cauliflower. Rub with olive oil and season lightly with salt and pepper. Place the cauliflower core side down in the hot skillet and cook until very tender, about 1 hour.  Check if soft by piercing with the point of a knife.
6. The cauliflower should be lightly golden and very soft.

INGREDIENTS FOR VINAIGRETTE DRESSING

• 2 tablespoons light Balsamic vinegar
• 1 teaspoon Dijon mustard (Omit on Passover)
• ½ teaspoon honey
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tablespoons capers, coarsely chopped
• ¼ cup loosely packed flat leaf parsley, finely chopped

PREPARATION OF DRESSING

1. You can either place the vinegar, mustard, and honey in a small bowl, and whisk in the olive oil at a very slow stream, then add the remaining ingredients and season to taste with salt and pepper.
2. Or place the vinegar, mustard and honey in a blender. With the motor running, pour the oil slowly through the opening in the lid and blend well. Add the reaming ingredients and season with salt and pepper. 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

• 1 tablespoon unsalted margarine
• ½ teaspoon kosher salt
• 1 ¼ cups water
• 1 cup red quinoa
• 1 pound acorn squash
• 1 tablespoon olive oil
• ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
2. Stir with a fork to fluff the grains.
3. Preheat oven to 400F.
4. Trim the squash ends and discard.
5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
6. Bake for 25-30 minutes, the squash should be al dente.
7. Combine the squash with quinoa and parsley. Season to taste with salt.

French Lentils and Couscous

Makes 6-8 first course servings.

8-10 side dish servings.

This dish is highly nutritious and quick to prepare since the lentils do not require presoaking. The dried fruits and nuts give it extra flavor and texture.  

If you are serving this dish as a first course you may want to add some dressed greens. Whichever way you serve it I recommend eating it at room temperature or warm.

INGREDIENTS

• 1 cup French green lentils
• 4 tablespoons extra-virgin olive oil
• 1 cup whole wheat Israeli couscous
• 1 cup blanched sliced almonds, toasted
• 10 dried apricots, thinly sliced
• 1/3 cup currants or raisins
• 4 tablespoons lime juice, approx
• 15 full sprigs of dill, snipped with scissors (See note)
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Place lentils and 1 ¼ cups of water into a small saucepan. Bring to a boil over high heat. Lower the heat, and cook, covered, for about 30 minutes, or until the lentils are tender. (If the lentils are not ready and all of the water is absorbed add 1-2 tablespoons of hot water and continue cooking.)
2. Transfer the lentils to a large bowl and toss with 2 tablespoons of olive oil.
3. Rinse the same saucepan and bring 1 cup of water to a boil, sprinkle the couscous over the water, lower the heat and cook for about 7 minutes. The water should be absorbed.  Remove from the heat and let couscous stand, covered, for another 5 minutes. The couscous should be cooked. Fluff with a fork and combine with the lentils.  Add the remaining 2 tablespoons of oil, almonds, apricots, raisins/currants, dill, lime juice, salt and pepper.
4. Season to taste.

NOTE:

Leftovers will require extra dill, which loses its flavor very quickly and extra seasoning which refrigeration will alter.

If you happen to have leftover dried fruits, they freeze very well.

Roasted Brussels Sprouts

Makes 4 servings.

Brussels sprouts are extremely nutritious and versatile. Even though they are available all year, they are at their best in the cold season.  This preparation is simple and quick but very delicious.

INGREDIENTS

• 20 medium size Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 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 Brussels sprouts and discard the outer damaged leaves.
4. Place on the baking sheet. Mix with the olive oil and season with salt and pepper.
5. Roast for about 25 minutes or until tender.

NOTE:

If the Brussels sprouts are too large, you may want to cut them in half, or quarters.  If you prefer you can steam them as well and than sauté in olive oil.

Red Kidney Bean Salad

Makes 4-6 servings.                              

This salad is a nutritious accompaniment to poultry or meat.  It can also be a first course or a part of a buffet table.  

INGREDIENTS

• ½ pound dried red kidney beans
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, peeled, finely chopped
• 1 small jalapeno pepper (See Note)
• 1 ½-2 tablespoons balsamic vinegar
• 1 -2 tablespoons Dijon mustard
• ½ cup tightly packed flat-leaf parsley, coarsely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Soak the beans overnight in a bowl with enough cold water to cover by a few inches.
2. Drain the beans and place in a medium saucepan with enough water to cover by 3 inches.
3. Bring to a boil, lower the heat and cook gently for about 30 minutes or until the beans are very tender. (Beans tend to harden when refrigerated.) Drain and transfer the beans to a bowl. Toss with olive oil and cool.
4. Cut the jalapeno pepper in half. Remove the seeds and mince.
5. Add to the beans the onion, vinegar, mustard and parsley Season with salt and pepper to taste.

NOTE:

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

If you are making this dish ahead of time, and it is refrigerated, bring it back to room temperature before serving and adjust the seasoning.

Kasha

Makes 6 servings.

Kasha is a highly nutritious staple in Russian and Eastern European cuisine.  It is gluten free, full of nutrients and quite delicious, especially when combined with sautéed mushrooms, chopped onions and parsley.  It is equally tasty served plain.  Kasha can be made in advance and gently reheated.  If you would like to make it a bit festive, you can bake it in ramekins, turn the ramekins over to release the kasha, and serve as a cupcake.

INGREDIENTS

• 1 large egg
• 1 cup medium grain kasha
• 1 teaspoon Kosher salt
• 4 tablespoons vegetable oil, plus 1½ tablespoons for greasing the ramekins (See Note)
• 1 generous cup hot water.

PREPARATION

1. In a small bowl, beat egg with a fork and add salt and kasha. Stir to combine with a wooden spoon.
2. Heat the oil in an enameled cast-iron saucepan with a cover. Add kasha and stir with a wooden spoon until the groats are well coated with the oil. Add the water, cover, and simmer for about 12 minutes, or until all the water is absorbed, and the grains are soft and fluffy. If the grains are not soft, add 1-2 tablespoons boiling water and simmer for another few minutes. Stir with a fork in order to fluff the grains.
3. At this point you can add vegetables such as onion, mushrooms or parsley for added flavor.

NOTE

Preheat oven to 325F.

If you like you can use 6 –quarter cup metal ramekins and brush with oil. Spoon the kasha into the ramekins and pack well (you can do it with your fingers). Place them in a baking pan and pour enough hot water on the bottom of the pan to reach one-third of the way up the sides of the ramekins.  Bake for 20 minutes. Take out from pan and let rest for 10 minutes before unmolding.    

Barley with Parsnip

Makes 6 -servings.

This side dish, which combines grains and vegetables, is nutritious and delicious.   It’s a bit sweet, a bit crunchy and quite tasty.

INGREDIENTS

• 3 tablespoons extra -virgin olive oil

• 1 onion, finely chopped

• 1 cup medium pearl barley

• 2 cups vegetable broth

• ½ pound parsnips, peeled and coarsely grated (See Note)

• Kosher salt

• Freshly ground black pepper

• Petals from 4 thyme sprigs

 

PREPARATION

1. Heat 2 tablespoons of oil in a medium saucepan and sauté the onion until soft, about 5 minutes.  

2. Add the barley and 1 ½ cup of broth. Bring to a boil, lower the heat and cook covered for about 30 minutes, stirring from time to time.  The barley should be soft and the broth almost absorbed.

3. Transfer the barley to a dish.

4. Heat the remaining oil in the saucepan, add the parsnips and ½ cup of remaining broth. Bring to a boil, lower the heat and simmer, covered until the parsnips are semi-soft, about 5 minutes.

5. Add the barley and combine. Season with salt, pepper and add thyme.

 

NOTE

I use the medium grating attachment of the food processor to grate the parsnips.              

Celery Root and Carrot Salad

Makes 6-8 servings.

Despite the name, celery root has nothing to do with celery. Celery root is also known as celeriac or knob celery. It is a fall and winter vegetable which is rich in vitamins.

INGREDIENTS

• 2 small to medium celery root, about 2 pounds
• 1 medium carrot
• 2 scallions including green parts

DRESSING  

• 2 -3 tablespoons seasoned rice vinegar
• 2 tablespoon Dijon mustard
• ¼ cup extra- virgin olive oil
• Kosher salt
• Freshly ground black pepper
• ½ cup loosely packed flat-leaf parsley, finely chopped

PREPARATION

1. Drop celery root into boiling water. Cover, and boil for 3 minutes. Drain and refresh with cold water.
2. Peel celery root and remove all the dark embedded spots (this rough-looking vegetable is a bit tricky to peel). Cut into eights to fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try and obtain long, even matchsticks. Empty into a bowl.
3. Peel the carrot, trim and grate.
4. Trim the scallions and cut into thin slices.  Add both to the bowl.  
5. Combine vinegar and mustard in a small bowl.  In a slow stream, whisk in the olive oil to form an emulsion. Toss with celery root. Add parsley and season with salt and pepper. Let stand for a short while and season to taste again.