Parsley Gremolata

This is a traditional Italian condiment. Use as a spread on crackers or crostini. Or as a topping on steamed veggies (especially potatoes). Makes a nice accent for any main course.

3/4 cup Italian parsley, minced
2 cloves garlic, minced
1 1/2 TBLS grated lemon zest

Combine all ingredients and let sit at room temperature for several hours to allow the flavors to meld.

Stuffed Swiss Chard Leaves

1 bunch swiss chard-wilted slightly
1/2 cup green onions
2 cloves garlic, minced
2 1/2 cups cooked rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp chopped fresh dill
1/4 tsp lemon zest (or just use a splash of lemon juice)
1/4 tsp freshly ground pepper
2 TBLS olive oil

-remove chard from fridge a few hours in advance and leave at room temp to soften. (you could also run under warm water until limp and pat dry). Remove the stems.
-preheat oven to 350
-mix everything but the oil in a bowl
-place 1/4 (ish) cup of mixture on a chard leaf and fold/roll it into a tidy package. Place seam-side down on a baking sheet. Repeat until you run out of leaves or mixture.
-brush the tops of each packet with olive oil and then bake for 25 minutes.
-If there is extra filling, you can bake it in a small dish.

Zucchini Strands with Basil

1-pound zucchini, or summer squash of your choice
3/4 tsp. kosher salt
1 Tbsp. olive oil
1 clove garlic-finely chopped
2 Tbsp. coarsely chopped basil
Freshly ground black pepper

1. Cut the ends off the zucchini and either slice in long-spaghetti-like strands with a mandolin or use the large holes of a box grater to shred.
2. Toss with the salt, and place in a colander. Let sit for 15 minutes then gently squeeze some of the water out of the zucchini.
3. Heat oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown.
4. Add the zucchini, basil, and a few grindings of pepper and toss with tongs just until heated through.


Sauteed Green Beans with Shallots, Ginger, Garlic, & Chile

1 lb. green beans
2 TBSP peanut or sesame oil
1 small shallot, minced
3 tsp minced garlic
2 tsp grated fresh ginger
1/2 medium red Chile like jalapeno, thinly sliced
2 TBSP soy sauce

1. Trim ends off beans and snap in half.
2. Bring pot of salted water to a boil. Add the beans and blanch until bright green, about 3 minutes. Shock in ice water and then drain in a colander.
3. Heat large wok over high heat. Add oil, then shallots, garlic, ginger, and Chile. Stir a bit until fragrant, about 30 seconds.
4. Add green beans and stir thoroughly to coat the beans with oil. Sauté for a few more minutes until the beans start to caramelize.
5. Add soy sauce, stir, and cook a few minutes more. Beans should still be a little crisp.

1. Toasted sesame oil drizzled on at the end would be amazing.
2. Don’t have a shallot? Use more garlic.
3. Use more or less chile depending on your tolerance.

Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.

Peas in Toasted Sesame Seed Vinaigrette

You can use snow peas, sugar snaps, and/or shell peas.

2 lb. shelled peas or 1 lbs. snow peas or sugar snaps
1/4 cup sesame seeds
1 clove garlic, presses or minced
1 tsp Dijon mustard
1 TBLS lemon juice
1/4 tsp salt
pepper to taste
1 TBLS red wine vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil

1. Cook peas in boiling water for about 30 seconds, until crisp-tender.
2. Drain and rinse with cold water.
3. In a heavy skillet, toast sesame seeds until brown, about 3 minutes.
4. In a bowl, combine garlic, mustard, lemon juice, salt and pepper.
5. Blend in vinegar and oils.
6. Add peas and toasted seeds.
7. Chill and serve.


Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Olive oil

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.


Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Marinated and Grilled Eggplant

1/4 cup olive oil
2 T balsamic vinegar
salt & pepper to taste
1 big pinch dried thyme (or 1 tsp fresh leaves)
3 big cloves garlic-crushed
2 medium eggplant

Slice eggplant. Mix all ingredients of marinade and soak eggplant in it. Be sure all surfaces are covered. Grill slices 8-10 minutes, turning often, until browned and tender.



Kale with Pine Nuts and Currants

1/3 cup currants
2 Tbsp. extra virgin olive oil
2 garlic, minced
1/2 red onion, diced
2 large bunches kale, chopped
4 dashes plum vinegar
1/4 cup pine nuts, toasted

1. Plump currants by placing in small pot with 1/4-inch water. Bring to a boil, then reduce heat and simmer, uncovered, 3-4 minutes. Remove from heat and set aside.
2. In a large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (about 4-6 minutes). Add 1-2 Tbsp. water as needed to prevent sticking. Drain currants and add to kale. Toss with vinegar, top with toasted pine nuts and serve.

Green Beans with Walnuts, Balsamic, and Honey

1 lb. beans trimmed and broken in half
2 cloves minced garlic
½ cup walnuts
1 T balsamic vinegar
1 T honey
2 T olive oil
Salt and pepper to taste

Sauté garlic in 2 TBSP olive oil on medium heat
Add green beans and cook for 2-3 minutes, stirring occasionally
Sprinkle the balsamic, honey, salt and pepper over the beans, stir and cook covered for another 2 minutes until beans are bright green and crisp-tender.
While beans are cooking dry roast chopped walnuts until slightly golden.
Pour beans into a serving dish and sprinkle with walnuts.

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

2 lbs. fingerling potatoes
2 lbs. green beans

1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.


Curried Parsnips

2 pounds parsnips, peeled and thinly sliced
1 TBSP extra virgin olive oil
1 large leek, quartered and thinly sliced
1 TBSP grated fresh ginger
1 clove garlic, mince
1 TBSP mirin
1 tsp curry powder
Sea salt
Chopped fresh parsley for garnish

Steam sliced parsnips until not quite tender (time will vary depending on how think you’ve sliced them.) Remove from heat and set aside
In a large pan over medium heat, sauté leek ginger, garlic and mirin in oil until leeks are tender.
Add curry powder and parsnips and sauté until parsnips start to brown.  Deglaze the pan with a little water, releasing any browned bits from the bottom of the pan.
Season to taste with salt. Top with chopped parsley and serve.
Serves 4

Buttered Turnips & Rutabagas with Mixed Herbs

1 1/2 lbs. turnips and/or rutabagas
salt and freshly milled pepper
2 TBLS butter or sunflower oil
1 TBLS finely chopped parsley
2 tsp chopped tarragon or thyme
2 TBLS snipped chives
1 garlic clove. minced
1/2 cup fresh bread crumbs browned in 1 TBLS butter or oil

1. Peel, then dice the turnips and rutabagas into 1/2-inch cubes.
2. Boil them separately in salted water until they’re tender-firm, about 12 minutes for the turnips and 20 minutes for the rutabagas. Drain.
3. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium heat, stirring frequently, until golden.
4. Toss with herbs and garlic, taste for salt, and season with pepper.
5. Remove to a serving dish and scatter the crisped bread crumbs over the top.

Broiled Zucchini Toasts

2 cups unpeeled, grated zucchini (2 medium zucchini)
Salt for sprinkling on zucchini
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup grated Parmesan cheese
4 green onions, including some tender green tops, thinly sliced
1 garlic clove, minced
1 tsp Worcestershire sauce
2 drops Tabasco sauce
20-24 baguette slices

Preheat oven to 375 degrees
1) In a medium bowl, sprinkle zucchini with salt and let stand for one hour.
2) Drain and rinse well. Blot dry with a paper towel.
3) Return zucchini to bowl and add remaining ingredients, except baguette slices.
4) Place bread on a baking sheet and spread about 1 Tbsp. of zucchini mixture on each slice.
5) Bake until mixture is bubbly, 10-12 minutes.
Serve immediately

Broccoli with Black Olives, Garlic & Lemon

1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
Kosher salt
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano

In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat.  Add the olives, garlic, dried oregano, and 1/2 tsp salt.  Cook until the garlic is lightly colored, 3-5 minutes.  Remove the pan from the heat.  Finely grate the zest from the lemon; Set aside.  Squeeze 4 tsp juice from the lemon and add the juice to the oil.  Season with salt and pepper.

Spread the broccoli on a warmed serving platter.  Reheat the dressing until it begins to bubble and then pour it over the broccoli.  Sprinkle with lemon zest and fresh oregano.  Serve immediately.

Serves 6

Black Beans and Rice Salad

1/2 cup olive oil
3 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.
Serves 8-10

Peanut Sauce

We enjoy this with stir fried vegetables and rice noodles.
1/3 cup creamy peanut butter
2 T soy sauce
1 large clove garlic-finely minced
½ cup hot water
3 T apple cider vinegar
2 tsp sugar
1 tsp dried crushed red pepper
1 tsp red curry powder
1 T grated fresh ginger or 1 tsp dried ginger
1 cup coconut milk

Add all ingredients to a small sauce pan.
Mix thoroughly and gently heat until hot, but not simmering.
Either mix sauce, noodles, and veggies altogether or serve separate.

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Buttermilk Cilantro Dressing

1 cup Greek yogurt
1/4 cup buttermilk
2 cloves garlic minced (to taste)
1 tsp chives
2 TBSP cilantro
juice of 1/2 lemon or lime
salt & pepper to taste

Place all in a food processor and blend until smooth.

-Use fresh dill instead of cilantro (this is especially good with cucumbers)
-sub more yogurt for buttermilk
-It doesn’t necessarily need to be Greek yogurt; other plain, unsweetened yogurt should work.