Broccoli with Tahini

Makes 4 servings. 

Nutritious, easy and readily available all year broccoli is a nice accompaniment to poultry, meat or fish.

INGREDIENTS:

• 2 medium bunches broccoli, about 1½ pounds

DRESSING:

• 3 tablespoons extra- virgin olive oil

• 1-2 tablespoons tahini

• 2 tablespoons lime juice

• 1 teaspoon maple syrup

• 1 teaspoon Kosher salt

• Freshly ground black pepper

• ¼ cup roasted, unsalted cashews, coarsely chopped

PREPARATION:

1. Combine the dressing ingredients in a medium bowl.  

2. Cut the florets into small  pieces, peel and cut the stems thinly. Rinse.

3. Steam the broccoli for about 3-minutes or until al dente, firm to the bite. 

4. Add the broccoli to the dressing and combine well. Season to taste with salt and pepper.

Mustard Cauliflower Florets

Makes 4 servings. 

Cauliflower is a delightful vegetable that lends itself to any preparation and is available all year.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons whole grain mustard

• 2 tablespoons honey mustard  

• 1 tablespoon honey

• 1 tablespoon lemon juice

• 1 teaspoon Kosher salt

• Italian parsley, coarsely chopped for garnish

PREPARATION:

1. Preheat the oven to 500F.

2. Line a large baking sheet with heavy foil. 

3. Cut and discard cauliflower stem. Cut the cauliflower head into 1½-2 inch florets and rinse.

4. In a large bowl whisk olive oil, both mustards, honey, lemon juice and salt. Add the florets and combine.

5. Spread the florets on the baking sheet and roast until well browned and tender, about 13 to 15 minutes.

Quinoa Vegetable Pilaf

Makes 6 servings. 

This nutritious, tasty dish pairs well with fish, poultry, meat or can be served by itself.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 carrots, peeled, coarsely chopped

• 1½ cups quinoa

• 2 cups vegetable broth

• 1 cup tightly pack flat leaf parsley, finely chopped

• 1 cup frozen sweet peas, thawed

• 1-2 tablespoons lemon juice

• Kosher salt

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic and carrots. Sauté for about 5 minutes.

2. Add the quinoa and stir until the quinoa is lightly browned, about 5 minutes.

3. Add the vegetable broth, bring to a boil, lower the heat, cover and simmer for about 20 minutes. Stir from time to time.

4. Add the parsley, the peas, lemon juice and salt.  Fluff with a fork and season to taste with lemon juice and salt.

Simple Lentil Salad

Makes 6 servings. 

This lentil salad is tasty, nutritious and easy to make.

INGREDIENTS:

• 1 cup French green lentils

• 1¼ cups water

• ½ teaspoon kosher salt 

• 4 tablespoons extra-virgin olive oil

• 1 onion finely chopped

• 2 carrots, peeled, coarsely chopped (See Note)

• 1 jalapeno pepper, seeded, coarsely chopped (See Note)

• 1 cup tightly packed Italian parsley, coarsely chopped

• 1 tablespoon honey

• 2 -3 tablespoons balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring the water, lentils and salt to a boil over high heat. Lower the heat and simmer, covered, for about 30 minutes, or until the lentils are tender. If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.  

2. Meanwhile heat 2 tablespoons oil in a medium skillet. Add onion, carrots and jalapeno pepper. Sauté for about 5 minutes.

3. Combine with the lentils and stir in the parsley.  

4. In a small bowl, mix the remaining 2 tablespoons oil with the honey, vinegar, salt and pepper.

5. Toss with the lentils and season to taste. 

NOTES:

I chop the onion and the carrots separately in a food processor. Be sure to quarter the vegetables first.

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

Red Cabbage, Pistachio and Cranberry Salad

Makes 8 serving.

The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• ½ cup pistachio nuts

• ½ cup dried cranberries.

• 2 tablespoons seasoned rice vinegar

• 1 teaspoon Tabasco Sauce

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage.  I use the mandolin, rather than a knife.  

2. Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.

3. Let sit, then season to taste with salt and pepper.  

Carmelized Endives

Make 2 servings. 

These tasty endives are a nice addition to your vegetable repertoire. They compliment most dishes.  

INGREDIENTS:

• 2 heads endives

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon light brown sugar

• 3 tablespoons water

PREPARATION:

1. Preheat the oven to 450F. 

2. Trim well the endive ends. Discard the bruised outer leaves and cut in half.    

3. Place the endives in an ovenproof dish that fit well in a single layer. Sprinkle with olive oil, salt, pepper and sugar. Add the water and bake for 25-30 minutes. The endives should be soft and slightly caramelized.  

Wheat Berries with Vegetables

Makes 4-6 servings. 

This dish is nutty, chewy, full of iron and protein. If you soak the berries overnight, it cuts down on the cooking time. I also add a variety of vegetables. You can experiment which vegetables you would like to add, or just serve it plain.

WHEAT BERRIES:

• 1 cup wheat berries

• 1¼ cups water

• ¼ teaspoon kosher salt

• 1 tablespoon extra-virgin olive oil

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• ½ cup frozen corn, thawed

• ½ cup frozen shelled edamame, thawed

• 1 medium zucchini, cubed

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

• Place the wheatberries in a bowl and cover with cold water. Leave overnight.

• When ready to cook, drain, place in a small saucepan add the remaining ingredients and bring to a boil over high heat. Lower the heat, cover and cook for about 1½ hours.

• The kernels should be tender and the water absorbed (if the water is absorbed and the wheatberries are not tender, add a few tablespoons of boiling water and continue cooking).

• Heat the olive oil in a wok and sauté all the vegetables except the parsley for a few minutes. Then add the wheat berries and the parsley. Season to taste.  

Rice with Baby Bok Choy

Makes 4 servings. 

This side dish is an interesting combination of flavors and a nice accompaniment to poultry or fish.

INGREDIENTS:

• 1 cup Basmati rice

• 1½ cups water

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon Kosher salt 

• 6 small mixed color chilies, optional

• 4 scallions

• 3 baby bok choy

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 2 -3 tablespoons hoisin sauce (See Note)

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring the rice, water, olive oil and salt to a boil. Lower the heat, cover, and cook for about 15 minutes, until the water is absorbed, and the rice is tender.

2. Fluff with a fork.  

3. Cut the chilies in half, seed and cut them into thin strips. Trim the scallions and cut into 2-inch pieces including some of the green parts.

4. Trim the bok choy and also cut into 2-inch pieces including some of the green parts. Rinse. 

5. Heat the oil in a wok, add all the vegetables and sauté over high heat for a few minutes, until the vegetables are wilted. Add the vinegar and hoisin sauce. Finally, add the rice and combine well.  

6. Season to taste with vinegar, hoisin sauce, salt and pepper.

NOTE:

Kosher hoisin sauce is available. I use Joyce Chan brand.

Corn Salad

Makes 4 servings.

This is an all year-round, nutritious, and colorful salad or side dish.  

In the summer, I use fresh corn on the cob without cooking it. In the winter, I use frozen corn, thawed.

INGREDIENTS:

• 4 ears corn, or 14.4 ounces frozen corn, thawed

• 1 bell pepper, seeded, cubed

• 3 scallions, including the green parts, thinly sliced

• 1 avocado not overly ripe, peeled, stoned, cut into large cubes

• 1 pint cherry tomatoes, halved

• 3 tablespoons extra-virgin olive oil

• 3 -4 tablespoons lime juice

• ½ cup loosely packed cilantro leaves 

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Shuck the corn into a large bowl. You do that by running a knife down the length of each corn.

2. Add the rest of the ingredients and season to taste with lime juice, salt and pepper.  

Broiled Zucchini

Makes 4 servings.

This recipe is a simple, flavorful side dish which is very much in season. You can also sauté or grill the zucchini. For grilling you may want to cut the zucchini horizontally.

INGREDIENTS:

• 2 medium zucchinis

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Pinch of red pepper flakes

• Snipped chives with scissors for garnish

PREPARATION:

1. Rinse the zucchini, pat dry and discard the stems. Cut into thick rounds (about ½ an inch).

2. Line a cookie sheet with foil and arrange the rounds on the foil. Grease with olive oil and season  with salt and pepper on both sides.

3. Broil very close to the heat source until lightly golden, about 2 minutes on each side.

4. For a spicy taste use a pinch of flakes.

5. Garnish with chives. 

Baked Cabbage

Makes 4 servings.

At first, it does not seem like a great combination, but this baked cabbage is a tasty winter side dish.

INGREDIENTS:

• 1 medium cabbage, about 2 pounds

COATING INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 ½ tablespoons grainy Dijon mustard

• 1 tablespoon maple syrup

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F.

2. In a small bowl combine the coating ingredients.

3. Discard the outer cabbage leaves, cut the cabbage in half and discard most of the core. Cut the remaining cabbage into 1 inch wedges. Place the wedges on a large baking sheet (12x18) lined with heavy foil and brush with the coating.

4. Bake for about 40 minutes. The cabbage will be soft with brown edges.

5. Serve warm.

Stir Fried Shiitake and Bok Choy

Makes 2-4 servings.

This is a quick and delicious winter vegetable dish.  Bok Choy is a Chinese cabbage that remains crisp after cooking.

INGREDIENTS:

• 1 large Bok Choy

• 12 shiitake mushrooms

DRESSING INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon white miso

• 2 tablespoons mirin

• 2 tablespoons low sodium soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey

PREPARATION:

1. Cut the bok choy width wise including the green leaves into wide slices and rinse well.

2. Discard mushroom stems and wipe the caps with a damp paper towel. Cut into thick slices.

3. Heat a wok over high heat, add the vegetables, pour over the dressing and stir fry over high heat until the vegetables are almost wilted.

Vegetable Stew

Makes 4 generous servings. 

This nutritious, easy to prepare dish is quite versatile. It can be a side dish or a luncheon dish served with or without grated mozzarella.   

INGREDIENTS:

• 4 tablespoons extra-virgin olive

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 green bell pepper

• 1 medium eggplant

• 1 zucchini

• One, 14 ounce can chopped tomatoes (See Note)

• One, 15 ounce can chickpeas, drained (See Note)

• 6 sprigs oregano, plus extra leaves for garnish.

• Kosher salt,

• Freshly ground black pepper

• Grated mozzarella, optional

PREPARATION:

1. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes.  

2. Rinse the pepper, pat dry, remove the seeds and cut into small cubes.

3. Rinse and pat dry the eggplant, discard the stem, and cut the rest into small cubes. (If the eggplant is very seedy, scrape off as many of the seeds much as you can)  

4. Rinse and pat dry the zucchini, and, discard the stem and cut the rest into cubes. 

5. Add all of the vegetables to the saucepan and sauté for a few minutes.

6. Add the tomatoes, chickpeas and oregano.

7. Bring to a boil, reduce the heat and cook, covered, for about 40 minutes. The vegetables should be soft.  

8. Remove the oregano sprigs and season to taste with salt and pepper.

9. Serve garnished with chopped oregano leaves and grated mozzarella.

NOTE:

I use Pomi brand chopped tomatoes which now come in 14 ounce cans.

The chickpeas I use are Goya brand.  

Summer Vegetable Tian

Makes 4 servings. 

A tian is a Provencal, slow roasted summer vegetable dish. The vegetables are typically arranged in layers in a nice dish which can be brought to the table. You bake it until all the vegetables meld together. It is a nice way to use up some vegetables from your garden.    

INGREDIENTS:

• 8 tablespoons extra virgin-olive oil

• 4 cloves garlic, thinly sliced,

• 2 medium red onions, thinly sliced

• 20 sprigs each thyme and rosemary

• 1 medium eggplant, about 1 pound  

• 1 pound zucchini, about 2

• 1½ pounds ripe tomatoes, about 3  

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pour 2 tablespoons oil in a 9x13x2 inch dish and tilt it so it coats all the sides. Scatter the garlic, onion and some of the herbs along the bottom of the dish. Season with salt and pepper.  

3. Rinse the eggplant, trim the end and slice into ¼ inch slices. Place over the onions and season generously with salt and pepper.  

4. Rinse the zucchini, trim the ends and cut into ¼ inch slices. Arrange over the eggplant, scatter some herbs and season generously with salt and pepper.    

5. Rinse the tomatoes, core, slice and place over the zucchini. Season generously, scatter the remaining herbs and drizzle over the oil.     

6. Bake the tian for about 1½ hours.  The vegetables should be tender and the juices bubbling.

Green Beans with Almonds

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

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 tablespoons 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 rice. 

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.

INGREDIENTS:

• 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

PREPARATION:

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.

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.