Roasted Eggplant with Fried Onion and Chopped Lemon

INGREDIENTS:

- 2 eggplants, halved lengthwise with stem on

- 2/3 cup olive oil

- 4 onions, thinly sliced

- 1 green chili pepper, chopped

- 1 1/2 tsp. cumin powder

- 1 tsp. sumac powder

- 6 ounces sheep feta , broken into large chunks

- 1 clove garlic, minced

- sea salt and black pepper to taste

METHOD:

1. Heat oven to 425 degrees F. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 7 TBSP olive oil and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in oven for about 45 minutes, until flesh is golden brown and completely cooked.

2. While the eggplants are roasting, add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp. salt and cook for 8 minutes, stirring often, so that parts of the onion get dark and crispy. Add the cumin, sumac, and chopped chile and cook for 2 minutes. Remove from heat. Drain oil from onion mixture, reserving oil. Place in bowl with feta. Stir to combine.

3. Use a small serrated knife to remove the skin and pith of the lemon. Course chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the garlic and remaining oil.

4. Assemble the dish as soon as the eggplant is ready. Transfer the roasted halves to a serving dish and spoon the lemon sauce over the flesh. Then spoon onion mixture on top.

SERVINGS: 4

recipe adapted from Jerusalem by Ottolenghi and Tamimi

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Roasted Eggplant with Fried Onion and Chopped Lemon

Rosemary Kale with Great Northern Beans

INGREDIENTS:

- 1 1/2 tsp. sea salt

- 5 dates in 1/2 cup hot water, stones removed, coarsely chopped

- 2 bunches kale leaves, de stemmed, washed, and torn into pieces

- 3 clove garlic, minced

- 1 tsp. fresh rosemary, minced

- 1/2 tsp. red pepper flakes

- 3 TBSP olive oil

- 1 15.5 oz can Great Northern Beans, drained and rinsed

METHOD:

1. Soak date pieces in hot water for 30 minutes.

2. In large Dutch oven, heat 1/4 cup waterover medium heat. Add kale and stir frequently until kale wilts and turns bright green, about 8 minutes. Place kale in medium serving bowl.  Set aside.

Soak date pieces in hot water. Set aside.

3. Place oil in Dutch oven with garlic, rosemary, and pepper flakes. Over medium heat, stir until garlic starts to sizzle, about 30 seconds. Add dates and greens; sauté to coat with oil. Stir in beans and reserved date water. 

SERVINGS: 4

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Rosemary Kale with Great Northern Beans

Roasted Potatoes

INGREDIENTS:

- 6 potatoes, quartered and sliced into 1/4 inch pieces

- 4 Tbsp extra virgin olive oil

- 1 tsp. salt

- fresh ground black pepper

METHOD:

1. Heat oven to 425 degrees F. Coat bottom of 9x13 glass casserole dish with 2 Tbsp. olive oil. Place potatoes in dish. Cover with remaining olive oil.

2. Roast for 30 minutes. Remove from oven. With metal spatula, carefully turn potatoes. Place back in oven for 20 minutes until potatoes are crispy and golden on the outside and creamy on the inside.

SERVINGS: 4

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Roasted Potatoes

Roasted Carrots with Thyme

INGREDIENTS:

- 4 lb carrots, peeled, halved crosswise, and cut lengthwise for uniform size

- 4 large onion, peeled, halved and quartered

- 8 clove garlic, peeled, whole

- 1 tablespoons fresh thyme, chopped

- 1/2 cup unsalted butter, melted

- sea salt and black pepper to taste

- 1 tablespoons lemon juice

METHOD:

1. With oven rack at middle position, heat oven to 425 degrees F.  In large bowl, combine carrots, onions, garlic, thyme, butter, 1/2 tsp. salt and 1/4 tsp. pepper; toss to coat. In 9 x 13 casserole dish, coat generously with sunflower oil. Transfer carrot mixture to dish.

2. Cover casserole dish tightly with foil and bake for 15 minutes. Remove foil and continue to bake until carrots are browned and tender, 30 to 35 minutes. Toss with lemon juice, season with salt and pepper to taste.

SERVINGS: 4

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Roasted Carrots with Thyme

Roast Beets with Spice

INGREDIENTS:

- 8  beets, roasted, peeled, and chopped
- 3 Tbsp extra virgin olive oil
- 1 small onions, chopped
- 3 clove  garlic
- 2 cloves
- 1/4 tsp. cinnamon
- 1 cardamom pods
- 1/2 tsp. sea salt

METHOD:

1. Heat oven to 400 degrees F. In casserole dish, place whole beets with some oil and roast for about an hour, until beets are easily cut with butter knife. 

2. Meanwhile, gather spices and place in small bowl. When beets have cooled, peel, and cut into small cubes. 

3. In small saucepan, heat oil for about 30 seconds over medium high heat. Add spices. Stir constantly until fragrant, about 1 minutes. Remove from heat and remove spices from oil. Add onion and garlic. Stir over medium heat for about 3 minutes until onions soften a bit. 

4. Place beets in serving bowl, pour onion mixture over them and stir to combine. Can be served room temperature.

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Roast Beets with Spice

Kale with tahini and buttered pecans

Kale with tahini and buttered pecans

INGREDIENTS:

 Tahini Sauce:

- 1/4cup tahini paste

- 2 TBSP coconut milk

- 2 TBSP fresh squeezed lemon juice

- 1 TBSP maple syrup

- 1 TBSP water

 Salad:

- 2 bunch Kale, lacinato or red Russian, sliced thin.

- 3 TBSP butter

- 2 TBSP olive oil

- 7 TBSP pecan halves, chopped

- 2 clove garlic, sliced thin

- 1/4 cup dry white wine

- 1/4 cup water

- sweet paprika, for garnish

- sea salt and black pepper to taste

METHOD:

1. Tahini Sauce: Whisk all Tahini sauce ingredients until smooth paste. Set aside           

2. Salad: Melt half the butter in a large saucepan over medium heat. Add the pecan pieces once hot and toss until fragrant, about 2 minutes. Remove from pan with slotted spoon.

3. Add remaining butter and the olive oil. Throw in the garlic. Cook until golden and fragrant, about a minute. Pour in the wine. Leave for a minute until it reduces by a third. Add kale and 1/4 cup water and cook with lid on until bright green and wilted. Add 1/2 tsp salt and black pepper to taste.

4. Assemble: Divide the kale among individual serving bowls, spoon tahini sauce on top and garnish with pecans. Sprinkle with paprika.

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Kale with tahini and buttered pecans

India Seasoned Swiss Chard

I usually serve this with fried eggs and naan bread for a quick supper.

INGREDIENTS:

- 2 tsp. sunflower oil

- 1 small onion, minced

- 2 clove garlic, minced

- 1 tsp. fresh ginger root, minced, or 1/2 tsp. dried ginger powder

- 1 jalapeno pepper, seeded and minced

- 1 tsp. coriander powder

- 1 tsp. tumeric powder

- 1/2 tsp. cumin powder

- 1 bunch Swiss chard, collards or kale, cleaned, destemmed and sliced thin

- 1/2 tsp. sea salt

- 1/4 tsp. fresh ground black pepper

- pinch cayenne pepper

- 1/4 cup coconut milk

- 1 TBSP coconut palm sugar, or brown sugar

METHOD:

1. Heat oil in large Dutch oven. Add onion and cook until softened about 3 minutes. Add garlic, ginger, jalapeño, coriander, turmeric, and cumin. Stir and cook until fragrant, about 2 minutes. Add Swiss chard, stir to combine, cover and cook over medium heat. Chard should be wilted and bright green, about 4 minutes.

2. Season with salt and pepper. Turn heat to medium high and keep uncovered. Cook until liquid evaporates, 3 minutes longer. Add coconut milk and sugar; stir and cook uncovered until milk thickens, about 2 minutes. Serve immediately.

SERVINGS: 4

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India Seasoned Swiss Chard

Brussels Sprouts Simply Roasted

INGREDIENTS:

- 2lb Brussels sprouts, trimmed and cut in half

- 3 TBSP sunflower oil

- 1 TBSP water

- sea salt and black pepper to taste

- 1 TBSP pumpkin oil

- 1 TBSP honey

METHOD:

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F. In large bowl, whisk oil, salt and pepper. Toss in Brussels until well coated. Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down.

2. Cover baking sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.  Meanwhile, in small bowl, whisk pumpkin oil and honey together with salt and pepper, set aside.

3. Place Brussels sprouts on serving platter, dress with honey mixture.

SERVINGS: 6

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Brussels Sprouts Simply Roasted

Broccoli with Ginger and Sesame Seeds

INGREDIENTS:

- 1 Tbsp soy sauce

- 1 1/2 tsp. rice vinegar

- 1 tsp. roasted sesame oil

- 1 tsp. organic brown sugar

- 1 lb broccoli , bite size florets only

- 1 tsp. sea salt

- 2 Tbsp olive oil

- 4 clove garlic, minced

- 1/4 to 1/2 tsp. red pepper flakes

- 1 tsp. fresh ginger root, minced

- 2 Tbsp black or white sesame seeds

METHOD:

1. Whisk soy sauce, rice wine vinegar,  sesame oil, andbrown sugar in a small bowl; set aside.

2. Bring 3 quarts of water to a boil in large saucepan. Add broccoli and salt and cook for about 3 minutes or until broccoli is bright green. Drain broccoli and set aside.

3. Inmedium size skillet, add oil, garlic, red pepper flakes, and fresh ginger. Turn burner on to medium heat and sauté until garlic begins to sizzle, about 3 minutes. Add broccoli and soy sauce mixture. Increase to medium high heat. Stir about 1 minute. Salt and pepper to taste. Sprinkle with sesame seeds. Serve immediately.

SERVINGS: 4

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Broccoli with Ginger and Sesame Seeds

Broccoli with Creamy Herb Sauce

INGREDIENTS:

- 3 Tbsp goat cheese

- 3 Tbsp almond milk

- 2 Tbsp fresh parsley leaves, minced

- 1/4 tsp. hot red pepper flakes

- pinch sugar

- 1 lb broccoli , florets broken into bite size pieces

METHOD:

1. Use fork to whip together goat cheese, milk, parsley, red pepper flakes and sugar in large bowl. Season with salt and pepper.

2. Bring 1 cup water and 1/2 tsp. salt to boil in large saucepan over high heat. Add broccoli . cover and cook until broccoli is bright green and just tender, about 3 minutes. Drain thoroughly.

3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.

SERVINGS: 4

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Broccoli with Creamy Herb Sauce

Broccoli Basic

This broccoli tastes great with or without the lemon juice dressing and cooks up very fast. Delicious as a simple side dish or tossed with pasta.

INGREDIENTS:

- 2 Tbsp extra virgin olive oil, or coconut oil

- 1 1/2 lb broccoli , Trimmed close to florets, then cut into 1 inch pieces

- 2Tbsp water

- sea salt and black pepper to taste

- juice from half a lemon

- 1/2 tsp. red pepper flakes

- 1 clove garlic, minced

- parmesan cheese, optional

METHOD:

1. In large nonstick skillet (use 2 more Tbsp. oil if using regular skillet), over medium high heat, add oil. Heat for 30 seconds. Add florets and cook until they start to brown, about 2 minutes. Add 3 Tbsp. water and cook for 1 minutes more, covered. Remove lid and cook until water is evaporated and broccoli is bright green and tender about a minute. Salt and pepper to taste.

2. In small bowl add lemon juice, red pepper flakes, and garlic. Stir to combine. Pour over broccoli. Add parmesan before serving, if you so desire.

SERVINGS: 6

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Broccoli Basic