Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

• One can, 15.5 ounces pinto beans, drained

• 3 scallions, including green parts, thinly sliced

• ¼ cup Kalamata olives, pitted, halved

• 12 cherry tomatoes, halved

• 1 bell pepper, seeded, cubed

• 1 avocado, peeled, cubed

• One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

• 1 cup loosely packed parsley, finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper 

• Greens

PREPARATION:

1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

• 2 medium to large eggplants, about 1 pound each

• 1/3 cup sesame paste (tahini), mixed well.

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler. 

2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

5. Season well.

6. After refrigeration adjust the seasoning.   

Eggplant with Tahini

Makes 4 servings. 

This recipe features delicious roasted wedges of eggplant served on a bed of tahini and topped with pine nuts and parsley. I serve it at room temperature.

INGREDIENTS:

• 2 baby eggplants, about ½ pound each

• 4 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper 

• 3 tablespoons tahini

• 3 tablespoons lemon juice

• 1 teaspoon salt

• 4 tablespoons cold water

• 3 tablespoons pine nuts, toasted

• ½ cup tightly packed flat leaf parsley, finely chopped

 PREPARTION:

1. Preheat the oven to 450F. 

2. Line a baking sheet with foil and grease with 2 tablespoons olive oil. 

3. Rinse the eggplants, dry and cut off the ends. Slice in half then into eighths. Place on the foil. Brush with the remaining oil and season well with salt and pepper.

4. Roast until golden brown, without turning, for about 20-25 minutes.  

5. Place the tahini in a small bowl, whisk in the lemon juice and salt. Slowly whisk in the water to make it sauce-like.

 TO SERVE:

Divide and spread the tahini among the individual plates or platter. Place the eggplant on top and sprinkle with pine nuts and parsley. 

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 3 garlic cloves, finely chopped

• Leaves from 12 thyme sprigs

• 1 teaspoon Kosher salt.

• Freshly ground black pepper

• 2 tablespoons water.

• 12 baby artichokes

PREPARATION:

1. Preheat the oven to 425F.

2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

5. Season to taste with lemon juice, salt and pepper.

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Carrot Turmeric Soup

Makes 4-6 servings.

A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.

INGREDIENTS:

• 2 tablespoons extra -virgin olive oil

• 1 onion, sliced

• 2 garlic cloves quartered

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 4 medium carrots, peeled, sliced thinly

• 4 cups vegetable broth

• 2 tablespoons tahini

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.

2. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.  

3. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.

Delicata Squash

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

• 1 delicata squash

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a baking sheet with foil.

3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

5.  In a bowl combine the oil and maple syrup.

6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

8. The skin is definitely edible.

Asian Green Beans

Makes 4 servings. 

I prefer to use French green beans for this recipe.  They are thinner and more flavorful. I serve this dish at room temperature very often as a first course.  

INGREDIENTS:

• 1 pound French green beans

• 1 tablespoon extra-virgin olive oil

• 2 garlic cloves, finely chopped

• ¼ teaspoon Chinese five spice powder

• 1 tablespoon low sodium soy sauce

• 1 tablespoon Hoisin sauce (See Note)

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Trim and discard the stem ends of the beans (they are sold already trimmed, most of the time). Steam the beans for about 5 minutes, or until tender.  

2. Heat the oil in a wok or a large skillet. Add the garlic and five spice powder and stir for a minute over low heat.  Add the soy sauce and hoisin sauce, increase the heat and cook for a minute. Finally add the beans, combine well and season to taste with salt and pepper.   

NOTE:

I use Joyce Chen brand of Hoisin sauce.

Sautéed Portobello Mushrooms

Makes 2 servings. 

This dish has a distinct mushroom flavor enhanced by the truffle oil. I like to serve it as a first course.

INGREDIENTS:

• 3 portobello mushroom caps, each 4 inches in diameter

• 3 garlic cloves, finely chopped

• 4 tablespoons truffle oil

• ¾ cup frozen sweet peas, thawed

• 1 cup loosely packed flat leaf parsley, coarsely chopped.

• 1 -2 tablespoon balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off mushroom stems and discard. Scoop out the gills with a spoon (they are dark and tend to darken the dish making it unappealing). 

2. Wipe the caps with a damp paper towel and slice thinly. 

3. Heat the truffle oil in a wok or skillet, add the garlic and sauté over low heat for a minute. Increase the heat to medium, add the mushrooms and stir until the mushrooms are almost wilted and soft.    Add the peas, parsley and vinegar. Season to taste with vinegar, salt and pepper.  

Brussel Sprouts with Avocado and Miso

Makes 4 serving. 

I like to serve this dish as a first course.  It has an interesting, well-seasoned flavor. It can be made earlier in the day.

INGREDIENTS:

• 20 Brussel sprouts

• 2 tablespoons extra virgin-olive oil

• Kosher salt

• Freshly ground black pepper  

DRESSING INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• Zest from 1 lime

• 1 ½ tablespoon lime juice

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 2 teaspoons white miso paste

• Kosher salt

• Freshly ground black pepper

• 1 ripe avocado, peeled, diced

GARNISH:

• ¼ cup loosely packed mint leaves, torn into small pieces

• 2 tablespoons sunflower seeds, toasted

PREPARATION:

1. Preheat the oven to 400F.

2. Line a 12x18 baking sheet with foil. 

3. Trim the sprouts, remove outer leaves and quarter. Place on the foil, sprinkle with olive oil, season lightly with salt and pepper and toss to coat. Roast for 20-25 minutes, or until a little browned and tender.  

4. Transfer to a serving dish and cool.   

5. In a medium bowl whisk together the dressing ingredients.

6. Pour ½ of the dressing over the sprouts and coat well.

7. Scatter the avocado over the sprouts. Drizzle with the remaining dressing. Season to taste with salt and pepper and garnish with mint and sunflower seeds.

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

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

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Roasted Bell Peppers

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

• 4 bell peppers, orange, red and yellow

DRESSING:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey 

• ¼ cup loosely packed flat leaf parsley

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

Cannellini Dip

Makes 4-6 servings.

This dip is a slight variation on hummus.  I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.

INGREDIENTS:

• One 15 ounce can cannellini beans, drained

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin, approx

• 2-3 tablespoons water

• 2 -3 tablespoons lemon juice 

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon Tabasco Sauce, optional

PREPARATION:

1. Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.  

2. Adjust the consistency and the seasoning to taste.   

Cauliflower with Dressing

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons paprika

• Kosher salt

• Freshly ground black pepper

DRESSING:

• ¼ cup extra-virgin olive oil

• 1½ tablespoons capers

• 2 scallions including green parts, finely chopped

• 1 cup tightly packed flat leaf parsley, finely chopped

• Lemon zest from 1 lemon

• 2 tablespoons lemon juice

• 1 teaspoon grainy Dijon mustard

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F.

2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

4. In a small bowl combine the dressing ingredients and season to taste.

5. I like to serve the cauliflower warm with the dressing on the side.  

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Spaghetti with Kale Pesto

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

• 1 bunch kale, ½ pound

• 2 cloves garlic

• 2 tablespoons walnuts

• Lemon zest from 1 lemon

• ½ cup extra-virgin olive oil

• 2 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• ¼ cup grated imported Parmesan cheese, optional  

• 1 pound imported spaghetti

PREPARATION:

1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

2. Transfer to a bowl. 

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

6. Before serving adjust the seasoning.