Sauteed Swiss Chard
I like this recipe because it uses the entire chard- stems and all!
1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
Salt and freshly ground black pepper
Fill a medium saucepan with water and bring to a boil over medium-high heat. Fill a large bowl with ice water. Add the chard stems to the boiling water and blanch for 2 to 3 minutes. Using a slotted spoon, transfer the stems to the ice bath and let cool completely. Drain the stems and set aside.
Melt the butter in a medium skillet. Add the chard leaves, stirring to coat. Cover and cook until wilted, stirring occasionally. Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.
Steamed Cauliflower with Mustard butter, pine nuts, and roasted pepper
This makes an awesome summer salad. The mustard butter puts it right over the edge from being just a good salad to a fantastic one.
1 head cauliflower
4 tbsp mustard butter (recipe below)
3 tbsp pine nuts, toasted
1 large roasted sweet pepper, seeded and sliced a scant 1/2 inch wide
Sea salt and freshly ground pepper
Cut the stems off the cauliflower crowns and peel them. Slice the stems into rounds. Cut the crowns into bite-sized florets.
Steam the florets and stem slices until tender. Check by piercing the stems with a knife. It should take about 5 minutes. Lift the cauliflower into a bowl and toss with the mustard butter, pine nuts, and roasted pepper. Season to taste with salt and pepper. Serve warm or at room temperature.
Mustard Butter with Lemon Zest and Scallion
This butter is a wonderful accompaniment to any cruciferous veggie- broccoli, cauliflower, cabbage, or brussel sprouts. Use it with cooked veggies or stir it into soups that are based on these veggies.
1/2 cup butter, at room temperature
Grated zest of 1 lemon
2 tsp prepared mustard or more, to taste
2 tbsp finely chopped parsley
1 scallion, finely diced
Coarsely ground pepper
Beat the butter with a few pinches of salt until smooth. Add the lemon zest, mustard, parsley, and scallion and mix well. Taste and add more mustard if you'd like. Season with pepper. Pack the butter into a serving dish and serve, or roll it into a log in waxed paper or parchment paper and refrigerate or freeze until ready to use.
Creamy Vegetable Curry
This veggie curry is rich and creamy thanks to the soaked raw cashews and is balanced with a heavy hand of vegetables. This recipe is versatile and can be made with a variety of different veggies - it would be especially good with broccoli or cauilflower. To make it even heartier serve over a bed of rice, or add tofu or chicken. Be sure to soak the cashews over night or for at least 3-4 hours.
1/2 cup raw cashews, soaked
1 tbsp coconut oil
1 small onion, diced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1 green chili or jalapeno (optional)
2 medium potatoes
2 medium carrots, diced
1 red bell pepper, chopped
1 large tomato, seeded and chopped
2 tbsp mild yellow curry powder, or to taste
1/2 to 3/4 tsp fine grain sea salt plus more as needed
1 cup fresh peas
Fresh cilantro leaves, for serving
Toasted cashews, for serving
To soak cashews: place the cashews in a bowl and add enough water to cover. Soak the cashews for at least 3-4 hours, but preferable overnight. Drain and rinse before using.
In a blender combine the cashews with 3/4 cup water and blend until smooth and creamy. Set aside.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and saute for about 5 minutes, until the onion is transluscent. Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder, and salt. Saute for 5 minutes more.
Stir in the cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes or until the potatoes are fork tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
Serve the curry over a bed of rice, if desired, and sprinkle with cilantro leaves and toasted cashews.
Perfect Kale Chips
I've tried many a kale chip in my day but never quite mastered the technique. This is a great recipe that cooks at a lower temperature to produce evenly baked chips and none of the burned ones. Feel free to sprinkle on your favorite spices and seasonings before baking. I like to use curry powder or a friend uses nutritional yeast for some extra nutrition.
1 bunch kale, stems removed and leaves torn
1 tbsp extra virgin olive oil
1/4 to 1/2 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
Spices or seasonings of your choice (optional)
Preheat the oven to 300F. LIne 2 large rimmed baking sheets with parchment paper. Wash the kale leaves and dry them completely in a salad spinner.
Place the kale leaves in a large bowl and drizzle with olive oil. Massage the oil into the kale with your hands until the leaves are thoroughly coated with oil.
Place the kale in a single layer on the prepared baking sheets. Sprinkle with salt, pepper, and other spices if desired. Bake for 10 minutes, then rotate the pans and bake for 7-10 minutes more, until the leaves are crispy but not burned. Serve the kale chips with a side of ketchup, sriracha, or your favorite salad dressing. Leftover kale chips don't keep their crisipiness very well, so these are best consumed immediately.
Balsamic and Parmesan Roasted Cauliflower
This is a very simple and basic recipe, but the results are great. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. From Eating Well Magazine, Jan/Feb 2008.
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preheat oven to 450°F.
Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Sesame Roasted Snap Peas
This may seem like a lot of work for the amount of peas you've got but the results are worth it. Throw this into your oven while you're roasting your cauliflower or other veggie.
1/2 pound sugar snap peas, trimmed
1/2 teaspoon toasted sesame oil
1/8 teaspoon sea salt
1/4 teaspoon black sesame seeds
Preheat oven to 475° F
Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.
Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.
Toss with sesame seeds and serve.