Vegetables/Side Dishes/Salads

BALSAMIC BRUSSELS SPROUTS
1 pound organic brussels sprouts, trimmed and cut into quarters
1 Tbs olive oil
1 Tbs balsamic vinegar
1 clove garlic, crushed
1 T pine nuts, toasted
1/4 tsp sea salt
pepper to taste

Preheat oven to 450˚F.

In large bowl mix brussels sprouts, olive oil, vinegar and garlic. Place sprouts in single layer on lightly greased baking sheet. Roast 20 to 30 minutes or until sprouts are slightly crisp and edges are golden brown.

Place sprouts back into bowl and toss with toasted pine nuts, salt and pepper.
Serves 4.

BRUSSELS SPROUTS WITH BACON AND ONIONS
2 slices organic bacon
1 small organic white onion
1 organic crisp apple, cut into crescents
1/4 tsp sea salt
3/4 cup water
1 tsp Dijon mustard
1 pound organic brussels sprouts, trimmed, halved and very thinly sliced
1 Tbs apple cider vinegar
pepper to taste

Cook bacon over medium heat in large pan until crisp, about 5 – 7 mins. Drain on paper towel. Crumble when cool enough to touch.

Add onion, apple and salt to the drippings in the pan. Stirring often, cook over medium heat until tender and browned, about 3 minutes. Add water, mustard and brussels sprouts. Cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar. Top with crumbled bacon.
Serves 6.

BRUSSELS SPROUTS WITH WALNUT LEMON VINAIGRETTE
1 pound organic brussels sprouts, trimmed and quartered
2 Tbs minced leek
2 Tbs walnut oil
1/4 tsp lemon zest
1 Tbs lemon juice
1 1/2 tsp whole-grain mustard
1/4 tsp sea salt
pepper to taste

Steam brussels sprouts until tender.

Mix oil, leek, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add steamed sprouts to bowl and toss until coated.
Serves 4.

BUCKWHEAT PILAF
1 cup organic buckwheat groats, roasted (kasha)
1 3/4 cups organic vegetable stock
3 Tbs toasted sesame oil
1 Tbs garlic, minced
1 cup chopped red pepper
3 Tbs green onions, diced
2 Tbs wheat free tamari
1 teaspoon lime zest (or to taste)
2 Tbs cilantro, minced
1/4 teaspoon cayenne pepper (or to taste)

To cook buckwheat, bring vegetable stock to boil in medium pot. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, about 15 minutes. Gently fluff with a fork and place in a large mixing bowl.

Meanwhile, place 1 tablespoon of sesame oil in a medium size pan on medium high heat. Add garlic, lime zest and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.

Add to buckwheat with remaining ingredients and mix well.
Serves 4-6.

CORN SALAD WITH GOAT FETA AND PECANS
1 cup pecans
4 cups fresh corn kernels (approximately 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 Tbs fresh lime juice
2 Tbs extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup crumbled organic Goat Feta (2 ounces)

Heat oven to 400° F. Spread the pecans on a baking sheet and toast until fragrant, 6 to 8 minutes. Coarsely chop once cooled.

Meanwhile, in a large bowl, combine the corn, jalapeños, lime juice, oil, pecans, salt, and pepper. Sprinkle with the Goat Feta just before serving.
Serves 6.

CREAMY BARLEY WITH TOMATOES, MUSTARD GREENS AND BASIL
2 Tbs olive oil
1 large onion, finely chopped
1/2 tsp sea salt
1/4 tsp black pepper
2 cups quick-cooking barley
1 28-oz can diced tomatoes, drained
1 cup dry white wine
8 cups torn organic mustard green leaves
1 bunch fresh basil leaves, leaves coarsely chopped

Heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper. Cook, stirring occasionally, until onion is tender, 6 to 8 minutes.

Add the barley, tomatoes, wine, and 2 1/2 cups water and bring to boil. Reduce heat and simmer, stirring occasionally, until barley is tender, 12 to 15 minutes.

Add the greens, basil and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes. Serve.
Serves 4.

CRISPY KALE
6-8 cups chopped organic fresh kale, tough stems removed
2 Tbsp. olive oil
1 tsp. balsamic vinegar
1/2 tsp sea salt

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Wash kale and dry (either by salad spinner or by patting with a towel). Place kale in big bowl, drizzle with olive oil and vinegar. Toss to coat completely.

Spread kale out on a parchment lined baking sheet. Place on the lowest rack of the oven and bake for 10 minutes.

Remove from oven and stir and/or flip so that kale can get crispy all over.

Bake another 8 to 12 minutes or until kale is crispy to the touch and lightly browned. Kale needs to be crackly, not bendy to the touch. If it still bends, place back in the oven. If the kale is getting too brown turn down the heat.

Remove from oven, and sprinkle with sea salt. Serve immediately.

GLUTEN-FREE TABOULI
2 cups water
1 cup quinoa
Salt to taste
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice (or more to taste)
3 tomatoes, diced (or diced cherry tomatoes)
1 cucumber, peeled and diced
2 bunches green onions, diced
1 cup fresh parsley, chopped

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa and enjoy!

GREEN BEAN SALAD
1 1/2 pounds green beans, trimmed
1 Tbs honey mustard
2 Tbs white wine vinegar
3 Tbs extra-virgin olive oil
1/2 cup sliced almonds, toasted
1 Tbs + 1/4 tsp sea salt
1/4 tsp pepper

In a large pot of boiling water, add 1 Tbs salt and green beans and cook 6 to 8 minutes or until very tender. Drain and cool under running cold water. Between your hands, rub the beans vigorously until they break in half lengthwise. Place in bowl.

In a separate bowl, whisk together mustard, vinegar, oil, 1/4 tsp salt and pepper. Drizzle evenly over the green beans and sprinkle with almonds.
Serves 6.

GRILLED ZUCCHINI SALAD WITH LEMON AND RED ONION
2 pounds medium organic zucchini (about 6), halved lengthwise
1 tsp plus 1 Tbs olive oil
1/2 cup diced red onions
2 Tbs fresh lemon juice
1/4 tsp crushed red pepper
3/4 tsp sea salt

Brush the zucchini with 1 teaspoon of the oil and grill on medium-high until tender, 5 to 7 minutes per side.

Cut the zucchini into 1-inch pieces and toss in a large bowl with the red onion, lemon juice, red pepper, remaining Tbs of oil, and salt. Serve at room temperature.
Serves 6.

ITALIAN “PARMA-CHEESE” POLENTA
1 cup whole grain cornmeal
3 cups water
¼ cup chopped fresh basil leaves
4 garlic cloves, minced
1 cup nutritional yeast flakes
½ cup organic raw almonds, blanched and patted dry
½ tsp sea salt

How to blanch almonds: place almonds in small saucepan and just cover with water. Bring to a boil and simmer for 1 to 2 minutes. Drain and cool by running almonds under cold water. Skins can then be easily removed by pinching with fingers.

Place nutritional yeast flakes, blanched almonds and salt into a blender and blend until finely ground. Set aside.

Mix together cornmeal, basil, garlic and 1 cup of water in a medium saucepan. While gradually stirring in the remaining water, bring to a boil. Stir constantly. Once boiling, lower heat and simmer for 30 to 45 minutes, stirring often. A good way to know polenta is done is when the mixture begins to pull away from the sides of the pan.

Quickly stir in the almond mixture and serve while hot.

Serve with a marinara sauce and vegetables.
Serves 4.

KALE SALAD
1 bunch organic kale, washed and dried (via salad spinner or patting with a towel) with larger, tougher stems removed
1/4 cup pine nuts, toasted
1 Tbs whole grain mustard
1/4 cup regular or vegan mayonnaise
1/2 tsp sea salt
freshly ground black pepper
1 Tbs fresh lemon juice
1 Tbs orange juice

Cut kale into 1 inch thin strips and place into large bowl.

To prepare the dressing, mix together mustard, mayonnaise, salt, pepper, lemon and orange juice in a regular bowl. Pour onto kale and mix until evenly coated. Let sit 15 minutes to allow kale to soften in the dressing.

Just before serving, toast the pine nuts and sprinkle over salad.

POTATO SALAD WITH BACON AND PARSLEY (vegetarian option available)
1 1/2 pounds organic new potatoes
4 slices free-range, grass-fed bacon (or 1 can cannellini beans, drained and rinsed)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped
1 3/4 tsp sea salt
1/4 tsp black pepper

Place the potatoes in a pot, cover with water. Add 1 tsp salt and simmer until tender, approximately 15 mins. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, in a skillet over med-high heat, cook until crisp, 6 to 8 minutes. Drain on paper towels. Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt, and pepper. Toss with the potatoes, bacon (or beans), and parsley.
Serves 6.

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS AND POMEGRANATE SEEDS
1 pound organic brussels sprouts, trimmed and halved
3 Tbs olive oil
2 tsp pure maple syrup
1/2 tsp sea salt
1/4 tsp pepper
1/2 toasted and chopped hazelnuts
1/2 cup fresh pomegranate arils

Preheat oven to 400˚F.

Toss brussels sprouts, 2 Tbs of olive oil, maple syrup and salt in a large bowl. Spread brussels sprouts cut-side down on lightly greased baking sheet. Roast about 30 minutes or until cut sides are golden brown and outer leaves are browned. Remove from baking sheet and return to bowl. Toss with 1 Tbs olive oil, pepper, nuts and arils. Serve immediately.
Serves 4-6.

SIMPLE CHICKPEA AND PESTO SALAD
8 small radishes, cut into wedges
1 15.5 oz can chickpeas, rinsed
1/4 cup store-bought pesto
1 Tbs fresh lemon or lime juice
1/4 tsp sea salt

In a bowl, combine the radishes, chickpeas, pesto, lemon (or lime) juice, and salt.
Serves 2.

SMOKEY COLLARD GREENS
1 Tbs olive oil
1 cup chopped onion
2 cloves garlic
2 pounds organic collard greens – rinsed, trimmed and chopped
1 Tbs pure maple syrup
1 Tbs molasses
1 Tbs liquid smoke flavoring
Sea salt and freshly ground black pepper to taste

Heat oil in a large pot. Saute onion and garlic until onions are translucent.

Add chopped collard greens to pot, and add just enough water to cover. Stir in maple syrup, molasses and liquid smoke. Season to taste with salt and pepper. Bring to a boil then reduce heat, and simmer approximately 30 to 40 minutes, or until greens are tender.
Serves 6.

SWISS CHARD SALAD
(organic vegetables preferred):
1 avocado
2 bunches rainbow Swiss chard, washed and dried (either by salad spinner or by patting with a towel)
1 red pepper, chopped
1 small zucchini, julienned
1 cup fresh peas still in pod, cut into 1 inch pieces
1 large carrot, sliced
1 cup fresh green beans, cut into 2 inch pieces
2 Tbs fresh dill, finely chopped
2 Tbs fresh basil, finely chopped
1/4 cup raw pecans, chopped
2 Tbs raw sunflower seeds

Dressing (plenty of dressing for future salads):
3/4 cup extra virgin olive oil
1/4 cup wheat-free tamari
1 Tbs lemon juice
1 Tbs honey
Sea salt and freshly ground pepper to taste

Remove large stems and cut chard into bite-sized pieces. Place in a bowl. Peel and chop the avocado. With your hands, mush the avocado with the greens until the avocado has coated the greens. This process helps to soften the chard and helps the dressing to bind to the greens.

Add the remaining vegetables, herbs, pecans and sunflower seeds to the bowl and toss to combine.

Combine dressing ingredients and whisk. Pour desired amount over salad. Mix well.

SWISS CHARD WITH CHICKPEAS AND QUINOA
1 cup tri-color quinoa
1/2 cup sliver almonds, toasted
3 Tbs olive oil
2 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup golden raisins
1 bunch organic red Swiss chard, chopped with stems removed
1 bunch organic green Swiss chard, chopped with stems removed
3/4 tsp sea salt
1/2 tsp black pepper

Rinse quinoa and cook according to package directions.

Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.

Add chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Top quinoa with the chard mixture and sprinkle with the toasted almond slivers.
Serves 4.

TRI-COLOR QUINOA AND APPLE SALAD
1/4 cup raw whole almonds
1 cup organic tri-color quinoa
1 teaspoon raw honey
1 Tbs finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon sea salt
2 Tbs fresh lemon juice
Freshly ground pepper
2 Tbs extra-virgin olive oil
2 Tbs dried currants
1 small organic McIntosh or Fuji apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Preheat oven to 375 degrees. Spread almonds on a baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool then coarsely chop.

Rinse quinoa thoroughly and drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

In a large bowl whisk together honey, shallot, curry powder, salt and lemon juice. Pepper to taste. While whisking constantly, pour in oil in a slowly and steadily; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Serves 4.