1 ½ lbs. Kale or collard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onion
1 ½ tsp ground cumin
2 garlic cloves, pressed or minced
¼ tsp. cayenne pepper
1 tsp sea salt or wheat free tamari
ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.

Combine the tomatoes, onions, cumin, garlic, cayenne, and salt or soy sauce in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. If necessary, add a little water during the cooking to maintain liquid in the bottom of the pan.

Add pepper to taste and serve hot.

Place quinoa and water in a pot and bring to a rolling boil. Allow to simmer until liquid is absorbed, about 15 minutes. Add remaining ingredients and mix well.

Note:  Tabouli is traditionally made with bulghur wheat.  This version is prepared with nutty tasting quinoa, a wheat and gluten free version. 

Saute the onion in the oil for 5 minutes. Add the garlic and cook for 2 more minutes. Stir in the cinnamon, and add the kale, tossing it to coat with the mixture. add the vegetable stock. Cover and simmer for 15 minutes. Season salt and pepper, and chopped fresh chives.

For extra crunch, garnish with sliced almonds

Preheat oven to 350 F. In a small bowl, whisk eggs. Set aside.

Sauté the onions in the olive oil until slightly translucent. Add the potatoes, zucchini, and tomatoes and sauté for 3 minutes. Add salt and pepper, if using. Add spinach (or swiss chard) and sauté for another 1-2 minutes. Transfer ingredients to a baking dish and pour eggs over top. Bake for 3-5 minutes until eggs are cooked.

Serve with fresh cilantro, avocado, a squeeze of lime, and salsa.

2 bunches watercress, stems removed
2 heads Belgium endive
1 head radicchio or 1/4 head red cabbage, finely shredded
1 small onion, thinly sliced
2 tablespoons crispy pine nuts (see below)
3/4 cup Bragg’s Apple Cider Vinegar

Wash and dry watercress. Remove outer leaves of endive and slice approximately 1/4 inch thick.  Mix with radicchio (or cabbage) and onion then toss with Dijon Dressing.  Divide into 4 servings and top with Crispy Pine Nuts.

Crispy Pine Nuts
Makes 1 cups

1 cup raw pine nuts
1 teaspoon sea salt
filtered water

Mix pine nuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

Dijon Dressing
Makes about 3/4 cup

1 teaspoon Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon Bragg’s Apple Cider Vinegar
1/2 cup extra virgin olive oil
1 tablespoon expeller-pressed flax oil
Dip fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix together. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.

1 small fennel bulb (sometimes called anise)
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups water
1 (10-oz) package frozen baby lima beans
1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
5 oz baby spinach (5 cups)

For pistou
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil

Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.  Heat oil in large soup pot.  Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Make pistou while soup is simmering:
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
Top servings with a spoonful of pistou, then stir.

1/2 cup chopped yellow or white onion

1/2 cup shredded carrot

1/4 cup chopped red pepper

2/3 cup Bragg’s apple cider vinegar

1/2 cup extra-virgin olive oil

1 tablespoon agave nectar

1/2 teaspoon sea salt

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried thyme

Combine the cabbage, onion, carrot, and pepper in a large mixing bowl.

Whisk the vinegar, oil, agave nectar, salt, basil, dill, and thyme together in a medium mixing bowl.  Pour over the vegetables and mix well with a large spoon.

Cover the vegetable bowl with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

Remove the vegetables from the refrigeator, stir, drain the excess liquid, and serve.

Yield: 5 cups

Ingredients

½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 carrots, cut into 1 ½-inch pieces
1 bell pepper, cut into 1-inch pieces
1 fennel bulb, cut into ½-inch wedges
1 zucchini, cut into 1-inch pieces
1 yellow summer squash, cut into 1-inch pieces
2 plum tomatoes, cut into large chunks
1 cup canned chickpeas
2 cups low-sodium vegetable broth
1 cup whole-wheat couscous
2 tablespoons chopped cilantro

Directions

Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Sauté carrots and bell pepper for about 5 minutes, or until slightly soft. Add fennel, zucchini, squash, tomatoes, chickpeas, and spices. Cook for 5 more minutes.

Pour in vegetable broth and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes until all the vegetables are tender.

In a small saucepan, bring 1 ¼ cups of water to a boil. Add couscous, stir, and remove from heat. Cover and let stand for 5 minutes.

Place couscous in a serving dish and top with vegetables and broth. Sprinkle with cilantro and serve.

·              No time to go to the store? You can substitute brown rice for the couscous or kidney beans for the chickpeas.

·              For extra crunch, top with 2 tablespoons of toasted pumpkin seeds

Wild Salmon in Teriyaki Sauce

serves 6

1 ½ lbs wild salmon, cut into 4 oz portions
1 Tbsp Safflower oil
Sea salt
Black pepper
2 Tbsp wheat-free tamari
2 Tbsp white wine
2 Tbsp rice vinegar
2 stalks green onion, diced
1/3 c cilantro, chopped

Combine the tamari, white wine, rice vinegar, green onion, and cilantro in a small bowl to make the teriyaki sauce and set aside.  Season the salmon on both sides with the salt and pepper.  Heat the safflower oil in a sauté pan on high heat and place salmon skin side down in the pan.  Cook skin side down for 2-3 minutes, then turn salmon over and cook on medium heat for approximately 5 minutes.  Add the sauce to the pan and return the heat to high.  Cover and allow to cook for 1-2 minutes longer.

Note: Safflower oil is the best for high heat cooking such as this recipe calls for.

Vegetable Medley in Oyster Sauce

serves 6
 Some of the vegetables in this recipe will be blanched prior to sautéing and should be kept separate from the others during preparation.  I have indicated the vegetables to be blanched with italics.  The vegetables that are indicated to be chopped should be kept in large bite size pieces — you don’t need to spend a lot of time on chopping.

1 Tbsp Safflower oil
Sea salt
2 c cauliflower, chopped
2 carrots, chopped
2 stalks celery, chopped
1 c broccoli, chopped
1 c snow peas
4-5 Bok choy stems, chopped
4-5 Bok Choy leaves, chopped
1 zucchini chopped
2 stalks green onions, diced
1 small white onion, diced
1 Tbsp fresh ginger, peeled and minced
2 cloves of garlic, minced
1 pkg of dried shiitake mushroom (rehydrate in a small bowl of warm water for 10 min. then drain the water off)
1 Tbsp oyster sauce
1 Tbsp wheat-free tamari
1 tsp sesame oil
 
In a deep sauté pan, bring 2-3 qts of water to a boil.  Add safflower oil and a pinch of salt.  First add cauliflower to the boiling water and cook for 2 minutes.  Add carrots and cook for 2 minutes.  Add remaining italicized vegetables and blanche for ½ to 1 minute.  Drain vegetables in a colander in the sink and return the emptied sauté pan to the burner.  There will probably still be plenty of oil in the pan, but if necessary you may add a small amount of safflower oil.  Add the white and green onion, ginger, and garlic and cooked for 4 minutes.  Next add the mushrooms, zucchini, and bok choy leaves and sauté for several more minutes.  Add the blanched vegetables from the colander.  Add the tamari, oyster sauce, and sesame oil and stir to lightly coat all the vegetables.  Cook for 3-4 minutes.  Be sure not to overcook; the vegetables should be crisp.

• 2 ½ c water
• 1 tsp salt
• 2 tsp olive oil
• 2 tsp garlic, minced
• 2 tsp sage (or rosemary)
• ¼ c fresh corn kernels
• 2 Tbsp sundried tomatoes, pre-soaked in warm water to rehydrate (10-15 min)
• ¾ c yellow cornmeal

Vegetables:

• 2 tsp olive oil
• 2 tsp garlic, minced
• 2 roma tomatoes, diced
• ¼ tsp black pepper
• ¼ cup fresh basil, chopped
• 1 c snow peas
• ½ c fresh corn kernels
• ¼ c diced celery
• ¼ c diced carrots
• 2 c chopped kale

Polenta:

Prepare a loaf pan by lightly coating with vegetable oil.  In a saucepan, bring the water and salt to a boil.  In a non-stick sauté pan, heat the olive oil over medium heat and add sage and garlic, sauté for 2 minutes. Add the corn kernels, sundried tomatoes, and boiling water to the sauté pan.  Briskly whisk in the cornmeal and continue whisking for 5-7 minutes until the mixture is thick and bubbly.  Pour polenta into prepared loaf pan and set aside to cool.

In a steaming basket set over boiling water, steam the snow peas, corn, celery, carrots, and kale for 3-5 minutes.  While these are steaming, in a saucepan, heat the olive oil over high heat, stir in garlic and tomatoes.  Cook just until tomatoes are heated through, then add black pepper and fresh basil.

Invert the polenta and cut into 8 slices.  Place a slice on each plate, smother with the tomatoes and top with the steamed vegetables.

Drain off the water that the chickpeas soaked in overnight.  Place chickpeas in a pan with the 4 cups of cold water.  Cover and cook over medium heat for 1-1 ½ hours until tender.  Drain and set aside to cool.

In a separate pan, place millet and 4 cups of water and bring to a boil.  Reduce to a simmer and allow to cook for 25-30 minutes.  Almost all the water should be absorbed and the millet will be tender.

While the millet is cooking, heat the olive oil in a large sauté pan.  Add the cabbage and cook over medium heat until softened.  Stir in the spice and sauté for another 1-2 minutes.  Add the vegetables and cook until tender.  Finally stir in the cooked chickpeas.

Serve over the millet.