Collards, with or without Sausage

Collards, with or without Sausage

INGREDIENTS:

- 1 lb mild sausage, divide into small patties

- 6Large collard green leaves, de ribbed and thinly sliced

- 1/4 tsp. red pepper flakes

- generouspinch sea salt

- 1 TBSP brown sugar

- 1/4 cup water

METHOD:

1. Sausage Divide sausage into equal sized patties. Over medium heat in large skillet, cook until browned nicely on both sides. Make sure they are cooked through. Place on paper towels. Set aside.

2. In same pan, with sausage fat, throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

Serve with eggs over easy and garlic naan for a hearty brunch or dinner.

 For meatless version: 1Tbsp coconut oil or olive oil with 1/4 tsp. coriander, 5 anise seeds, 1/4 tsp. thyme, and 1/4 tsp. red pepper flakes to skillet over medium heat. Stir spices until fragrant, about 30 seconds. Then throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

SERVINGS: 4

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Collards, with or without Sausage

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

Swiss Chard Salad with Almond Slivers and Cherries

INGREDIENTS:

- 2 Tbsp extra virgin olive oil
- 5 spring onions, thinly sliced
- 1/4 cup dried cherries
- 1 bunch Swiss chard, de-stemmed, sliced thin
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 Tbsp balsamic vinegar
- 1/2 cup almond slivers

METHOD:

1. In large skillet, over medium high heat, add oil and onion. Cook, stirring occasionally for about 3 minutes, or until onion is soft. Stir in cherries and cook for 3 minutes. 

2. Add chard, and stir into onion mixture. Add salt and pepper, stirring occasionally for 3 to 5 minutes until chard is bright green. Remove from heat. 

3. Add balsamic vinegar and almond slivers to greens. Stir. Serve immediately.

SERVINGS: 4

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Swiss Chard Salad with Almond Slivers and Cherries

Swiss Chard Quiche

INGREDIENTS:

Dough, or your favorite frozen pie crust, 1 shell

- 1 1/4 cups unbleached all purpose flour

- 1/2 tsp. table salt

- 1 Tbsp organic granulated sugar

- 4 Tbsp cold unsalted butter , cut into 1/4 inch cubes and placed in refrigerator an hour

- 3 Tbsp spectrum organic vegetable shortening

- 4-5 Tbsp ice water

FIlling:

- 4 spring onions, white part only, minced

- 1/2 tsp. coriander powder

- 1/2 tsp. herbs de Provence

- 1 tsp. organic brown sugar

- 1/2 bunch Swiss chard, de-stemmed, thinly sliced

- 2 large eggs

- 2 large egg yolks

- 1 1/2 cup coconut milk

- 1/2 tsp. sea salt

- 1/2 tsp. fresh ground black pepper

- 4 ounces chevre , crumbled

METHOD:

1. Dough Pulse flour, salt, and sugar in food processor fitted with S-blade. Scatter butter pieces over flour mixture, tossing to coat. Cut butter into flour with five 1 second pulses in food processor. Add the shortening, continuing to cut into flour until it is pale yellow and resembles course corn meal, about 4 more 1 second pulses. Make sure the butter pieces are no larger than small peas. Place mixture into medium bowl.

2. Sprinkle 4 Tbsp. ice water over flour and butter mixture. With rubber spatula, fold to mix. Press down until dough sticks together. add up to one more Tbsp. of water if dough does not come together. Shape dough into a ball, squeeze in hands a few times, then flatten into a 4 inch wide disk. Dust with flour and wrap in plastic. Refrigerate for 30 minutes before rolling.

At this point, the dough may remain in the refrigerator for up to 2 days.

3. Remove dough from refrigerator; let stand at room temperature to soften, about 10 minutes. Roll dough on lightly floured work surface. Roll out to a 12 inch disk, 1/8 inch thick. Fold dough into quarters. Place in center of pie pan. Unfold dough. Press dough into pan corners. Trim edge to 1/2 inch beyond pan lip. Tuck under itself so the folded edge is 1/4 inch beyond pan lip. Flute dough edge. If using a quiche or tart pan, lift the edge of the dough, allowing the extra to flop over sides. Run rolling pin over top of pan to remove excess dough. Press dough evenly up the sides from the bottom to increase rim height. Refrigerate pie shell for 40 minutes and then freeze for 20.

4. If Using Prepackaged Pie Crust Start Here Meanwhile, adjust oven rack to middle position and heatoven to 375 degrees F. Press doubled 12 inch square of aluminum foil inside dough shell. Evenly distribute 1 cup of dried beans or pie weights over foil. Bake until dough dries out, about 16 minutes. Remove foil and weights. Return to oven, bake until lightly golden, about 8 minutes more.

5. Filling In large skillet over medium high heat, add oil and onions. Cook for 5 minutes until soft. Add coriander, herbs de Provence and brown sugar. Stir. Add Swiss chard. Cook until just wilted and bright green, about 2 to 5 minutes. Remove from heat. Set aside. 

6. In large bowl, add eggs and egg yolks. Whisk lightly. Add coconut milk, salt and pepper. Whisk until thoroughly combined.

7. When pie crust comes out of oven, carefully add chèvre to crust, then swiss chard. Pour egg mixture on top. Place on baking sheet and put in the oven on center rack. Bake for 32-35 minutes until lightly golden brown and knife inserted about 1 inch from edge comes out clean. Center will feel set but soft like gelatin. Be sure not to overcook. Serve warm to room temperature.

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Swiss Chard Quiche

Sweet Potato and Swiss Chard Frittata

INGREDIENTS:

- 2 quartswater

- 1 large sweet potato, peeled, cut into 1/2 inch cubes

- 3 Tbsp butter

- 1 small onion, sliced thin

- 8 Swiss chard leaves, destemmed, sliced thin

- 2 ounces Dubliner cheese , grated

- 1/4 tsp. salt

- 1/4 tsp. black pepper

- 6 eggs, lightly beaten

METHOD:

1. Boil Potatoes Bring water to boilin medium saucepan, add sweet potatoes, boil until soft but firm, about 15 minutes. Drain, pat dry and set aside.

2. Frittata Adjust oven rack to upper-middle position and heat oven to 350 degrees.

3. Heat butter in non-stick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. Add onion; sauté until softened, 5 to 6 minutes. Add boiled sweet potatoes and Swiss chard; stir gently to coat with butter.

4. Meanwhile, in medium sized bowl, stir cheese, salt, and pepper into lightly beaten eggs.

5. Pour egg mixture into skillet; stir lightly with fork until eggs start to set. Once bottom is firm, use thin, spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

6. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is set.

7. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm or at room temperature.

SERVINGS: 4

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Sweet Potato and Swiss Chard Frittata

Stir Fry Broccoli

INGREDIENTS:

Sauce
- 1/4 cup orange juice
- 2 TBSP low sodium Soy Sauce
- 1 TBSP toasted sesame oil
- 1 1/2 tsp. brown sugar, or coconut palm sugar
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. cornstarch
- 3 clove garlic, minced
- 2 tsp. ginger root (about 1 inch root), minced
- 2 tsp. sesame seeds
Broccoli
- 2 tsp. sunflower oil
- 2 1/2  lb broccoli florets, cut into 1/4 inch pieces

METHOD:

1. Whisk orange juice, soy sauce, 2 teaspoons sesame oil, brown sugar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and remaining 1 teaspoon sesame oil in small bowl.

2. Toast sesame seeds in large nonstick skillet over medium heat until golden, about 8 minutes, shaking pan frequently. Transfer sesame seeds to plate.

3.  Heat vegetable oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and stir-fry for 30 seconds. Add 1/2 cup water, cover, and cook over medium heat until broccoli is tender-crisp, 2 to 4 minutes. Transfer to serving bowl and tent with foil. Add garlic mixture to empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Add orange juice mixture and cook until sauce thickens and coats back of spoon, about 1 minute. Pour sauce over broccoli and sprinkle with sesame seeds. Serve.

SERVINGS: 4

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Stir Fry Broccoli

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

Roasted Carrot Soup

INGREDIENTS:

- 2 1/4 lb carrots, sliced 1/2 inch thick

- 1 1/2 onion, halved and sliced 1/2 inch thick

- 1 tablespoon sunflower oil

- sea salt

- 4 1/2 clove garlic, minced

- 3/8 cups dry white wine

- 1 1/2 bay leaf

- 4 1/2 cups vegetable broth

- 3/4 cups coconut milk

- fresh ground black pepper

METHOD:

1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss the carrots, onions, 1 tsp. oil, and 1/2 tsp. salt on a rimmed baking sheet and spread in an even layer. Roast until vegetables are browned and softened, about 30 minutes.

2. Transfer to large saucepan. Add the rest of the oil, cover, and cook over medium low heat, stirring frequently, until carrots soften further, 3 to 5 minutes. Add garlic and cook 3o seconds longer. Stir in wine and bay leaf. Cook until wine has reduced by half, about a minute. Add broth. Bring to boil over medium high heat; cover, reduce heat to medium low and simmer until the soup is flavorful, about 5 minutes.

3. Ladle into blender until smooth, return to saucepan. Add coconut milk and warm over low heat until heated thoroughly. Salt and pepper to taste.

SERVINGS: 4

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Roasted Carrot Soup

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