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Week of October 29, 2012
Affordable Organics - Recipes
Polenta with Grilled Romano Beans and Rustic Pesto
coconutandquinoa .wordpress.com
Rustic Pesto - Makes about 2/3 cup
2 cups chopped basil leaves
2 cloves garlic, minced
¼ cup pine nuts
¼ cup extra virgin olive oil
sea salt
Place all ingredients into a mortar and pestle
and crush until everything is well combined.
Add sea salt to taste.
Romano beans
1 handful green romano beans, trimmed
1 handful yellow romano beans, trimmed
extra virgin olive oil
sea salt
Heat grill pan over medium heat for 4 or 5 minutes. Lightly coat beans in olive oil. Lie on grill
pan in one layer and grill 4 minutes on each side. Repeat with remaining beans. Place in a
serving dish and sprinkle with sea salt.
Polenta
4 cups water
2 bay leaves
pinch red pepper flakes
sea salt
1 cup corn meal or corn grits
black pepper
1 table spoon extra virgin olive oil
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Put water, bay leaves, red pepper flakes and sea salt in a heavy medium size pot and bring
to a boil. Lower heat, cover and simmer for 5 minutes.
Remove bay leaves and slowly add corn meal whisking constanly. Raise heat to mediumhigh and continue whisking until any lumps are gone and mixture begins to bubble. Lower
heat again and cook polenta for 15 minutes, stirring every couple of minutes with a wooden
spoon.
Stir in black pepper, olive oil and extra sea salt to taste. Spoon onto plates and top with
beans and pesto. If you like Parmesan cheese pass some around the table.
Romano Beans with Tomatoes (Fagioli a Corallo in Umido)
williams-sonoma.com
Serves 6.
Ingredients
1 to 2 Tbs. extra-virgin olive oil
3 green onions, white portion only, thinly sliced
1/2 lb. very ripe fresh tomatoes, peeled, seeded and diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with
juices
1 small dried red chili (optional)
1 lb. romano beans or green beans, ends trimmed
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh flat-leaf parsley (optional)
Directions
In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat.
Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the
tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the
tomatoes reduce slightly, about 10 minutes.
Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low,
cover and cook until the beans are very tender, about 30 minutes. Check frequently and
add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point,
cooled, covered and refrigerated, and then reheated gently the next day. It will taste even
better the second day.)
Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately.
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Roasted Romanos & Tomatoes with Tapenade
finecooking.com
3/4 lb. green or yellow Romano beans, trimmed and cut
into 2-inch lengths (3 cups)
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1-1/2 cups assorted-color cherry tomatoes
1 tsp. minced garlic
1 tsp. fresh thyme leaves
1 recipe Easy Tapenade (below)
Bring a large pot of well-salted water to a boil. Cook the beans in the water until crisptender, 4 to 6 minutes. Drain and run under cold water to cool. Drain well.
Position a rack in the center of the oven and heat the oven to 425°F. Put the beans in a
medium bowl, toss with 1 Tbs. of the olive oil, and season with 1/4 tsp. salt and a few grinds of
pepper. Spread the beans in one layer on a heavy-duty rimmed baking sheet, leaving
space for the tomatoes.
In a small bowl, toss the tomatoes with the remaining 1 Tbs. oil, garlic, thyme, 1/4 tsp. salt,
and a few grinds of pepper. Spread the tomatoes on the baking sheet. Roast the beans
and tomatoes just until the tomatoes start to split, 7 to 10 minutes. Slide the beans onto a
serving dish, top with the tomatoes, and dot liberally with the tapenade. Serve, with
additional tapenade on the side.
Easy Tapenade
1/2 cup pitted Niçoise or Kalamata olives
2 Tbs. fresh lime juice
2 anchovy fillets, rinsed
1 medium shallot, quartered and peeled
1 large clove garlic, quartered and peeled
1/4 cup extra-virgin olive oil
3 Tbs. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Put the olives, lime juice, anchovies, shallot, and garlic in a food processor and process until
smooth, about 20 seconds. With the machine running, slowly add the olive oil through the
feed tube and process until you have a smooth paste. Stir in the parsley and season to taste
with salt and pepper.
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Grilled Romano Beans
food.com
Ingredients
1/2 lb green romano beans, ends trimmed
approx 3 Tablespoons extra virgin olive oil
2 garlic cloves, finely minced
sea salt
pecorino romano cheese, freshly grated
Directions
Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the
beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and
bottom of the beans.
In a shallow pan, lightly coat beans by rolling them in the olive oil.
Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and
cheese, if using.
Sautéed Romano Beans with Toasted Hazelnuts
nourishingmeals.com
I used my large, 11-inch skillet for this recipe. Use a large enough pan so the beans can
move around and sauté without being overcrowded and turn to mush. Cut very long beans
in half to keep all of them relatively the same size. This dish is delicious even on the second
day, enjoy!
2 tablespoons extra virgin olive oil
1 to 1 ½ pounds Romano beans, ends trimmed
dash sea salt or Herbamare
2 cloves garlic, crushed
½ cup water
¾ cup hazelnuts, toasted and chopped*
handful fresh parsley, chopped fine
Herbamare and freshly ground black pepper
to taste
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Heat the oil in a large skillet. Add beans and sauté for about 4 minutes. Keep them moving in
the pan to prevent the bottom ones from browning. I usually like to add a dash of salt or two
at this point. Add crushed garlic and sauté for 30 to 60 seconds more. Garlic can burn very
quickly so watch it.
Quickly add the water and cover the pan. Cook until desired tenderness, about 3 to 5
minutes.
Remove lid and cook off any remaining liquid. Take pan off of the heat and toss the beans
with the chopped hazelnuts and parsley. Season with Herbamare (it doesn’t take much) and
freshly ground black pepper.
*Note: To toast the hazelnuts, preheat your oven to 375 degrees. Place the nuts in a glass pie
plate. Toast in the oven for about 10 minutes or until lightly browned and you smell a luscious
flavor being emitted from your oven! Cool on a plate then chop with a large knife
Creamy Cabbage Salad with Romano Beans & Mint
noteatingoutinny.com
2-3 servings
6-8 leaves napa cabbage, ends trimmed and sliced in long, large diagonal sections (or
substitute with 3-4 cups shredded green or savoy cabbage)
1/4 lb romano beans (or substitute with green
beans), stems trimmed
handful fresh mint leaves
for the dressing:
1 egg yolk (white completely separated and
reserved for another use)
1 clove garlic, minced and smashed
1 teaspoon capers, minced
1 tablespoon fresh lemon juice
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Bring a small pot of water to a boil and prepare a bowl of cold water with ice cubes on the
side. Blanche the beans in the boiling water for about 1 minute; drain and transfer
immediately to the ice bath. Once cool, after about 10 seconds, drain and pat dry.
Using a fresh clove of garlic (old or rubbery ones won’t work well here), mince it finely and
then smash the pieces using the side of a chef’s knife while scraping along the cutting
board. Go back and forth a few times, really pressing down on the garlic, until it’s a
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translucent pile of pulverized bits. Mince back and forth a few more times. Transfer to a small
bowl with the egg yolk. Add the lemon juice and whisk. While whisking rapidly, drizzle in a tiny
amount of the olive oil. Continue whisking and slowly drizzle in the remaining olive oil until
emulsified and thick. Whisk in the minced capers. Taste for seasoning, adding salt and
pepper to taste.
In a large bowl, toss the chopped cabbage and beans with the dressing. Sprinkle in the mint
leaves and serve.
Baked Eggs With Romano Beans, Parmesan And Roasted Tomatoes
whatshouldihaveforbreakfastotday.com
1 pint cherry tomatoes
2 large eggs
1/2 onion, chopped
2 small garlic, minced
1 cup chopped romano beans
1/2 tbsp fresh thyme, chopped
1/2 cup finely shredded parmesan
olive oil/butter
salt and pepper
2 ramekins (small ones)
fresh thyme and balsamic vinegar for garnish
Preheat oven to 175C. Start your preparation with baking the tomatoes. To do it plate it on a
foil and transport to the oven for around 20 minutes. Look at it from time to time, as you don’t
want it to be too soft.
Meanwhile sauté chopped onion on a frying pan with a bit of olive oil, add beans and fry
under cover until it gets soft. Add thyme, garlic and cook for 1 more minute. Pour the mixture
into a bowl, mix in the parmesan and allow it to cool.
Crack the eggs separating the yolk and whites. Mix the whites with cooled bean mixture.
In two ramekins put a bit of butter and place in oven for about 2 minutes. The next step will
be to fill them with the bean mix. In the end very carfully place egg yolks in the middle and
add as many tomatoes as you like (2-3 for me), sprinkle everything with salt and pepper.
Bake for 10-15 minutes or until the eggs are cooked to your liking.
Garnish with thyme or fresh basil and serve drizzled with some aged balsamic vinegar.
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Romano Bean Salad
myrecipes.com
Also called Italian flat beans or runner beans, this snap bean variety looks like a wide, flat
green bean. You can easily substitute an equal amount of regular green beans.
Ingredients
2 quarts water
2/3 pound Romano beans, trimmed and cut into 1/2inch pieces
2 teaspoons kosher salt
1 garlic clove
2 1/2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons capers
2 teaspoons extra-virgin olive oil
3/4 teaspoon grated lemon rind
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water to a boil in a large saucepan. Add beans, 2 teaspoons salt, and garlic;
cook 8 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in
a medium bowl. Finely chop garlic; add to beans. Add parsley and remaining ingredients,
tossing gently to coat.
Braised Romano Beans
smittenkitchen.com
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes,
preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed.
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Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion
and cook over medium heat, stirring occasionally, until vegetables barely begin to brown,
about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in
tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until
mixture is well combined, about 5 minutes.
Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer.
Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning
beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust
seasoning and serve hot or at room temperature.
Farro Salad With Tomatoes and Romano Beans
nytimes.com
Martha Rose Shulman
Serves 4-6
A variety of wheat berry called petit épeautre is one of the traditional grains in the inland
Provençal regions. It’s like farro but slightly softer. For this recipe use farro, spelt or wheat
berries. Cook in at least 3 times their volume of salted water or stock for 50 minutes, or until
some of the grains begin to splay. Turn off the heat and allow the grains to sit for 15 to 30
minutes, then drain. 1 cup uncooked farro will yield 2 cups cooked.
Ingredients
2 cups cooked farro (see note above)
3/4 pound tomatoes, diced, or cherry tomatoes, cut in
half
1 tablespoon fresh lemon juice
2 tablespoons cider vinegar or sherry vinegar
1 to 2 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
1/2 pound romano beans, trimmed and cut in 2-inch lengths
2 to 4 tablespoons chopped fresh basil or parsley, or a combination
2 ounces goat cheese, crumbed (optional)
In a large bowl combine the farro and tomatoes.
Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with
the farro and tomatoes and set aside.
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Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil,
add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just
tender. Transfer to the ice water, then drain. Dry on paper towels.
Shortly before serving, add the beans to the farro mixture, along with the chopped herbs.
Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.
Organic Green Beans, Italian Style
organictobe.org
Serves 4
Beans have a long history in Italy. For centuries Italians relied on fava beans, but after the
discovery of the new World, they quickly added snap beans to their repertoire.
To cook beans in the Italian manner, all beans are
generally given an initial cooking. To do this a large pot
of water is brought to a boil and the beans, be they
green or yellow snap beans, romano beans, shelled
horticultural beans, or fresh favas, are added to the
water and cooked until just tender but still have a hint of
crunch. They are drained and then are reheated with
flavorings before serving.
While butter is sometimes used for this last stage, a more common finish for the beans would
be to reheat them in olive oil, and garlic, and sprinkle them with Parmigiano-Reggiano
cheese. Anchovies are sometimes mashed and added to the olive oil.
1 pound of organic green or yellow string or Romano beans
1½ tablespoons olive oil
1 clove of garlic, minced
Salt and freshly ground black pepper to taste
Parmigiano-Reggiano cheese, freshly grated
Wash, string beans, if necessary , and remove the stem ends. If beans are large, cut them
into 2” lengths.
Precook the beans as described above. They will cook from 4 to 7 minutes depending on
their size and age. (Romano beans cook more quickly than standard snap beans.) Cook
until they are just tender.
Drain and proceed as described above.
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Garlicky Romano Beans
kitchen-parade-veggiventure.com
Serves 4
Garlic- And Rosemary-Infused Oil
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife
Heat oil, rosemary and garlic in a skillet (the larger surface
area heats the oil more evenly and quickly) until the rosemary
sizzles. Turn off heat and let rest for 20 minutes. Remove the
rosemary and garlic.
Beans
Salted water to cover (see Kitchen Notes)
1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs, optional
Salt & pepper
Ingredients
Bring the salted water to a boil. Add the beans and cook for 5 minutes or until done but still
bright green. (They cook faster than regular green beans.) Drain and toss with the oil and
bread crumbs if using. Season to taste.
Romano Beans in Butter & Garlic
thesweetlife.com
Serves 4-6
The Romano bean is also known also as the Italian flat bean (since it’s flatter in shape and
broader in dimension than the regular green bean). Romano beans cook quickly and are
more tender than other beans. They are meant to be eaten whole, pod and all.
Ingredients:
1 pound Romano beans cut on the diagonal into
3-5 inch long pieces
3-4 garlic cloves, sliced
3 tablespoons butter
Salt to taste
Bring a large pot of water to a boil over high heat.
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Blanch the beans (approximately 3 minutes cooking time). Remove and drain immediately.
Melt butter in a large Saucepan. Add garlic slices, stirring until nearly translucent and start to
brown. Do not let the garlic burn.Reduce heat to medium, add beans and stir for 3 – 5
minutes.
Transfer to a serving dish, add salt and serve.
Spaghetti With Romano Beans, Black Pepper and Goat Cheese
nytimes.com Martha Rose Schulman
Serves 4
Ingredients
3/4 pound romano beans
3/4 pound whole wheat spaghetti
4 ounces goat cheese
1 to 2 teaspoons freshly ground black pepper (to taste)
2 tablespoons olive oil
Directions
Bring a large pot of water to a boil and salt generously.
Fill a bowl with ice water. Add the beans to the pot, and cook five minutes, until tender.
Transfer to the ice water, then drain. Cut away the stem ends, and cut the beans into 2-inch
lengths.
Place the goat cheese in a bowl. Bring the water back to a boil, and add the spaghetti.
Cook al dente, following the timing instructions on the package (usually nine to 10 minutes).
Just before the pasta is finished, add 1/2 cup of the cooking water to the goat cheese and
stir together. Remove another 1/2 cup of the pasta cooking water from the pot and set
aside.
When the pasta is ready, add the beans back into the pot with the pasta. Heat through,
then drain.
Return the pasta and beans to the hot pot, along with the diluted goat cheese, the pepper
and the olive oil. Toss together until the pasta is coated with the cheese. If desired, thin out
with some of the pasta water you set aside.
Serve hot.
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Braised Flat Beans
seattlepi.com
Serves 6 as a side dish
This is a terrific way to cook Romano beans, Runner beans or immature shell beans, ones
that haven’t yet formed beans inside.
1/2 cup extra virgin olive oil
3 medium carrots, minced
3 stalks celery, minced
1 large clove garlic, crushed & minced
1 cup peeled fresh sauce tomatoes
1 sprig rosemary
1 medium yellow onion, minced
1.5 pounds flat beans (runner, Romano or
immature shell beans)
In a heavy pan like a dutch oven, heat the oil and saute the carrot, onion and celery over
medium low heat for 1/2 hour until they begin to brown. Add the garlic and rosemary, stir
until fragrant. Add the beans, all in one direction. Add the tomatoes. With tongs, move the
beans around until covered by the aromatics. Cover the pot and cook at medium low for 45
minutes, turning the beans from time to time, until they’re very tender but not falling apart.
Sauteed Summer Squash and Romano Beans with Tarragon
seasonalcuisine.blogspot.com
1 generous tablespoon extra virgin olive oil
4 summer squash of any kind, washed, cut in half, and
sliced about 1/4 inch thick
1/2 pound Romano beans, cut into thirds
1 large garlic clove, minced
salt and fresh ground pepper
1 tablespoon chopped fresh tarragon
In a large saute pan, heat the olive oil over medium high heat. When hot, add in the sliced
summer squash and Romano beans. Season with a little salt and pepper. Saute about 3-4
minutes, stirring often, until the squash and beans begin to soften on the edges. Add in the
garlic and saute 2 more minutes, or until the squash and beans are tender but still slightly
crisp to the bite.
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Turn off the heat and season with salt and pepper. Stir in the chopped tarragon and serve.
This is also fantastic with toasted pine nuts added at the end of the saute.
Green Bean and Zucchini Salad
Prepare the avocado and mix it into the salad just before serving. If it is prepared too soon, it
will discolour.
ingredients
1/2 pound fine green beans, trimmed and halved
1 tablespoon virgin olive oil
1 clove garlic, peeled and crushed
1/2 level teaspoon dried tarragon
Freshly ground black pepper
1 medium zucchini, cut into matchstick strips
1 small red onion, peeled and chopped
1 1/2 teaspoons tarragon-flavoured vinegar
Method
Cook the beans, in just enough unsalted boiling water to cover, for 2 - 3 minutes, until slightly
softened but still crisp. Pour into a colander, rinse with cold water, then drain.
Mix the oil, garlic and tarragon, and season with pepper. Stir in the beans, zucchini and
onion, and turn until coated. Serve at once sprinkled with the vinegar or, if you prefer, cover
and chill in the refrigerator for 1 hour; toss the salad and sprinkle with the vinegar just before
serving.
Zucchini Carpaccio
foodnetwork.com Tyler Florence
4 servings
Ingredients
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish
Directions
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Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini
disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon
juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices
of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
Raw Vegan Spinach Manicotti
rawfoodrecipes.com
Ingredients
For the Noodles:
4 medium zucchini
2 tablespoons olive oil
For the Spinach & Sunflower Cheese Filling:
2 cups of sunflower seeds (from above)
½ cup water
½ cup lemon juice
3 cloves of garlic
1 teaspoon Himalayan salt
8 cups spinach
½ cup parsley
1½ tablespoons Italian Seasoning
For the Herby Tomato Sauce:
3 cups of sundried tomatoes, measured after soaking (from above)
1 cup water
1 medium tomato, chopped
¼ cup cold-pressed olive oil
3 cloves of garlic
1 tablespoon oregano
1 tablespoon basil
2 teaspoons rosemary
2 teaspoons thyme
1 teaspoon fennel seed
½-1 teaspoon salt, only if your sun-dried tomatoes are unsalted
2 tablespoons hemp seed, for garnish, if desired
Advanced Prep
Soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse.
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In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer.
Drain
For the Noodles Cut off both ends of each zucchini. Using a mandoline, slice the zucchini
the long way so that you have long, wide noodles. If a mandoline is not available, use a
knife, cutting as thinly as possible. Place in a bowl, drizzle with olive oil and toss very gently.
For the Spinach & Sunflower Cheese Filling
In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt., Blend well
until smooth. Scrape into a large bowl.
In a food processor, process the spinach and parsley in batches until chopped but not
puréed. Alternately, chop finely by hand. Pour into the bowl with the sunflower cheese.
Add Italian seasoning and mix well.
For the Herby Tomato Sauce
To assemble, arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping
one over the next by about ½”. Place ¼ cup of the spinach & sunflower cheese filling in the
center and spread so that it covers the front to the back and about 1” in width. Roll the
zucchini from left to right to create a filled manicotti.
Place two manicotti on a plate and top with ¼ cup of tomato sauce. Garnish with a drizzle
of olive oil and a sprinkling of hemp seeds and/or Italian seasoning.
Zucchini Parmesan Crisps
foodnetwork.com Ellie Kreiger
4 Servings
Ingredients
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry whole wheat bread crumbs
1/8 teaspoon salt Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil.
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In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip
each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating
on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula.
Serve immediately
Shredded Zucchini and Chick Peas Over Polenta
cheaphealthygood.blogspot.com
Serves 4
Ingredients
1 1/2 pounds zucchini (about 3 medium), ends trimmed and cut crosswise into 2" pieces
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce
1 package of pre-made sundried tomato polenta, cut
into 1⁄4" rounds
2 ounces of grated goat gouda
Salt and pepper to taste
Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt,
place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much
liquid as possible.
Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and
heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned,
about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.
Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through,
about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.
Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add
the polenta rounds, and sauté until just browned (roughly three minutes per side).
In the center of each plate, arrange four polenta rounds so that their sides are touching (or
in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on
top, and sprinkle with additional gouda. Remove from pan and serve immediately.
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Stuffed Zucchini Stacks
onceuponaplate.com
As a starter or side dish this recipe requires just a few ingredients, usually found in the
pantry/fridge. They can be made a day ahead and baked when you are ready to serve
them.
Ingredients
Zucchini
Olive or canola oil
finely chopped onion
minced garlic
almost equal amounts of fine, dry seasoned bread
crumbs and grated fresh Parmesan
herbs of your choice (fresh or dried), crumbled if
dried and minced if fresh
minced parsley
squeeze of lemon, if you like.
salt/pepper to taste
Cut the zucchini crosswise into 3/4-inch to 1-inch size slices, using a melon-ball tool, scoop a
portion of the interior out of each (not scooping all the way through), in order to form a cup
shaped receptacle in each slice. Reserve the scooped-out portion and finely chop.
Place the zucchini, scooped-out side up in an oiled, micro-wave and oven-safe shallow
baking dish, with 1 to 2 teaspoons water, cover loosely. Lightly salt & pepper the zucchini,
and microwave (or steam) for about 1 minute until just barely tender. Allow to cool a few
minutes before filling.
For the filling:
Heat oil in frying pan, saute reserved, chopped zucchini interior, minced onion and garlic
until soft and translucent. Off heat stir in dry bread crumbs, grated parmesan, and herbs.
Squeeze of lemon if using. Taste for seasonings and adjust if needed.
Fill each zucchini piece with the stuffing, mounding filling slightly, drizzle with a little more oil if
filling looks dry. Sprinkle with additional grated Parmesan cheese before baking. (May be
prepared to this point up to one day ahead. Cover and refrigerate until ready to
bake.)
When ready to bake, heat oven to 350-degrees (F) Bake until heated through and tops are
lightly browned. Garnish with a tiny sprig of fresh thyme or parsley if desired.
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Sautéed Zucchini with Ginger and Dill
foodandwine.com
Ingredients
1/4 cup vegetable oil
3 garlic cloves, halved
2 medium shallots, thinly sliced
1 tablespoon minced fresh ginger
3 pounds small zucchini, sliced into 1/4-inch-thick rounds
1/2 cup chopped dill
1 1/2 tablespoons dried pomegranate seeds (see Note),
optional
Salt
Directions
In a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until
sizzling, about 1 minute. Add the shallots and cook over moderate heat, stirring, until
softened, about 4 minutes. Add the ginger and cook for 2 minutes. Add the zucchini and
cook until beginning to brown, about 10 minutes. Stir in the dill and pomegranate seeds and
season with salt. Transfer to a bowl and serve.
Notes : Pomegranate seeds are available at Indian markets and from kalustyans.com.
Zucchini-Tomato Frittata
oprah.com
Art Smith
Ingredients
8 eggs , beaten
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or green onion
2 tablespoons extra-virgin olive oil
2 zucchini , thinly sliced
1/2 cup thinly sliced Vidalia onion
1 medium tomato , peeled and chopped
1 clove garlic , minced
Directions
Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese,
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Page 18
salt, pepper and chives. Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half
the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat
with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet
and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return
the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes,
or until the bottom of the frittata is just set. Place the frittata in the oven and bake for 12 to
15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices
and serve
Fusilli with Zucchini Ribbons
guideposts.org
Serves 4
This heart-healthy dish is loaded with flavor
Ingredients
2 cups low-sodium vegetable broth
2 cups water
3 cups brown rice fusilli
2 zucchini, trimmed
1 carrot, trimmed
3 tablespoons pesto
½ cup walnuts, toasted, chopped
2 to 3 tablespoons grated Parmesan
Grated zest of 1 lemon
Salt and pepper
Preparation
In a heavy 12-inch sauté pan, bring broth and water to a rapid boil. Add pasta. Cook over
high heat, stirring to prevent sticking, for 1 minute less than the shortest cooking time
suggested on package.
Make the zucchini and carrot ribbons: Balancing zucchini at an angle, use a peeler and
moderate pressure along the length to make the first strip. Position peeler blade so that
remaining strips will have a green strip on one side. Peel white flesh till you reach seeds; toss.
Repeat with carrot.
When pasta is almost done, add zucchini and carrot; cook for 30 seconds. Drain off
unabsorbed water, leaving about ½ cup liquid in pot. Turn off heat.
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Stir in pesto, walnuts, cheese and lemon zest. Add salt and pepper to taste. Divide and
garnish with more cheese.
Raw Zucchini Hummus
hacres.com
1 large or 2 small zucchini (peeled and coarsely chopped)
1/2 cup raw almond butter
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon Celtic or Himalayan salt (to taste)
1 large clove of garlic
pinch of cayenne
sprinkle of paprika
Directions
Place all ingredients in food processor with "S" blade and blend till creamy. Add some
distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at
leisure!
Zucchini Ribbons with Raw Tomato Marinara
foodandwine.com
by Ani Phyo
Serves 4
Ingredients
1 1/4 pounds tomatoes, diced
2 dry-packed or oil-packed sun-dried tomato halves
1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 soft Medjool date, pitted and minced
1 small garlic clove
1 teaspoon thyme leaves
1 teaspoon coarsley chopped flat-leaf parsley
Kosher salt and freshly ground pepper
4 medium zucchini (1 3/4 pounds)
In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon
juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt
and pepper.
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Page 20
Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices
lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl.
Add the marinara sauce, toss to coat and serve immediately.
Zucchini, Olive, and Cheese Quesadillas
myrecipes.com
Ingredients
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
1/2 cup (2 ounces) preshredded part-skim mozzarella
cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided
Preparation
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high
heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until
lightly browned. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium
heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini
mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3
minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or
until lightly browned.
Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure
with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve
warm.
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Page 21
Garbanzo Bean and Zucchini Salad
cookingchannel.com
Giada De Laurentiis
Serves 4
Ingredients
Vinaigrette:
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces
Directions
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour
the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese
and serve.
Raw Zucchini Crudo
kissmyspatula.com
Feel free to change up and play around with your choice of cheese and herbs.
Ingredients
1 medium zucchini
1-2 tsp good extra-virgin olive oil
1/2 small lemon, juiced
freshly ground black pepper
kosher salt
1/4 small red onion, thinly sliced
fresh feta cheese, crumbled
handful of fresh mint, parsley and chives, finely
minced
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Method
Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and
carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping
zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with
good olive oil and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes to
allow flavors to develop.
A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in
remaining lemon juice. Remove chilled zucchini crudo and top with red onions, crumbled
feta and herbs. Lightly drizzle with olive oil and serve immediately
Greek Stuffed Zucchini Recipe
care2.org
INGREDIENTS
4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use
canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/2 cups olive oil
3/4 cup parsley, chopped
Sea salt and freshly-ground black pepper
3 cups cooked brown rice
1/2 cup grated cheese
2 tablespoons currants
3/4 cup ground almonds
1/4 cup pine nuts
Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an
apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer
shells intact. Add tomatoes, onion, garlic, 1 cup of oil, parsley, salt and pepper. Simmer until
only a little liquid remains, then add rice and simmer until all the water has evaporated.
When cool, add cheese, currants, almonds, and pine nuts. Stir with a wooden spoon until
well mixed. Stuff zucchini shells carefully with mixture.
Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of
the oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven.
May be served hot or cold.
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Zucchini Provençal
fingerlakesfeasting.com
Serves 4
1 to 2 medium sweet onions, thinly sliced
1 to 2 Tbs olive oil
3-zucchini (6-8 inch long and 1 ½ in diameter )
thinly sliced (about ¼ to 1/8th inch)
3 to 5 peeled and sliced tomatoes (canned or
fresh) sliced to ¼ inch
1/4 cup of Dijon mustard
2 -peeled and crushed garlic cloves
4 Tbs. olive oil
Salt and pepper to taste
½ to 1 tsp. of fines herbs or any other Italian or French herb combination such as marjoram,
thyme, oregano, rosemary. Don’t over spice!
1 Tbs. grated parmesan cheese
Fry the onions in 1-2 Tbs. olive oil with a little salt until soft and beginning to brown (15-20
minutes) stirring every few minutes so they don’t burn. Spread the cooked onions in the
bottom of the baking dish that has been lightly oiled. Arrange the sliced zucchini in rows
overlapping rows over the onions and salt. , Arrange the sliced tomatoes on top.
Make an emulsion by slowly adding the olive oil to the mustard so it all binds together. Then
add the garlic and spices and spread over the top of the vegetable mixture. Sprinkle with
the cheese and Bake at 400 for 30 minutes or until beginning to brown.
Zucchini and Onion Teriyaki
closetcooking.com
Ingredients
1 tablespoon olive oil
1 teaspoon sesame oil
1 onion (sliced)
1 zucchini (sliced)
1 yellow squash
2 tablespoons teriyaki sauce
1 tablespoon sesame seeds (toasted)
Heat the oil in a pan. Add the onions and saute until soft. Add the zucchini and teriyaki
sauce and cook until the zucchini is soft. Add the sesame seeds and remove from heat
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Marinated Zucchini and Summer Squash
foodnetwork.com
Giada De Laurentiis
Serves 6
Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4inch thick
Directions
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt
and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small
bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade
in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking
dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up
to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender
and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter.
Drizzle with the reserved marinade and serve hot or at room temperature.
Zucchini Summer Squash Cakes with Herbed Goat Cheese
breadandputter.net
1 medium zucchini, shredded
1 medium summer squash, shredded
1 egg, lightly beaten
1/2 cup seasoned bread crumbs
2 ounces soft herbed goat cheese
1 garlic clove, minced
salt & pepper to taste
1/4 cup canola oil
Squeeze the shredded squash in a dish towel to remove as much moisture as possible.
Combine shredded squash with the next 5 ingredients in a medium bowl, mashing the goat
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Page 25
cheese into the squash with a fork. Heat the oil in a large non-stick skillet over medium-high
heat. When the oil is hot, scoop the squash mixture into the pan by heaping spoonfuls.
Flatten with the back of a spoon and cook until golden on one side, about 4 – 5 minutes. Flip
and cook the other side for another 4 – 5 minutes. Serve immediately. Makes 8 – 10 cakes.
Summer Squash Salad Recipe
simplyrecipes.com
Serves 4
Ingredients
4 small zucchini or mixed yellow and green summer
squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
Method
If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high
heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned,
remove from heat and let cool.
Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.
Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin
slivers. Add to squash in bowl.
Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and
pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all
together, gently, but thoroughly.
Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of
cheese made with a vegetable peeler and a few sprigs of fresh mint.
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Roasted Vegetable Stacked Enchiladas
twopeasandtheirpod.com
Serves 5-6
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
Preheat the oven to 400 degrees F.
Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with
olive oil and toss until vegetables are coated. Season with salt and pepper. Roast
vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from
oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted
vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season
with salt and pepper.
Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of
tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to
make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a
second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a
layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of
aluminum foil with cooking spray and cover the pan.
Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until
cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and
let cool for 10 minutes. Cut into squares and serve warm.
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Baked Zucchini & Squash
tistheseasontobeyummy
Makes 8 servings
2 zucchini
2 yellow squash
olive oil
sea salt
ground black pepper
parmesan cheese
oregano
Preheat oven to 400 degrees
Cut zucchini and yellow squash into to 1/4 inch slices and put into large bowl Drizzle olive oil
over squash and toss with hands. Sprinkle salt, pepper, and oregano over squash and mix
with a large spoon until evenly coated. Pour squash onto roasting pan and spread it out
until it evenly covers the pan.
Sprinkle grated parmesan cheese over the top. Bake 20 minutes or until slightly browned,
stirring once until cooked through. Add more grated cheese before serving if desired
Summer Squash Pizza
cookinglight.com
You can use all zucchini or yellow squash for this grilled pie. Serve one slice as an appetizer or
two with a salad for a simple supper.
Ingredients
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick)
slices
Cooking spray
1 (12-inch) packaged pizza crust (such as Mama Mary's)
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano
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Preparation
Prepare grill.
Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl,
tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2
minutes on each side or until tender.
Reduce grill temperature to medium.
Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted.
Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with
pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill;
sprinkle with basil and oregano.
Ridiculously Easy Roasted Yellow Squash and Onions
blog.fatfreevegan.com
Ingredients
about 2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper
salt
Directions
Preheat oven to 425F.
Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the
slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise
slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Cut it in half down through the top and place each
half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the
onions and sprinkle them over the squash.
Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and
salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes
more. Serve immediately, hot out of the oven.
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Page 29
Summer Squash and Parsley Salad
farmandafryingpan.com
Serves 2-3
2 summer squash, thinly sliced (yellow squash and
zuchinni are my faves)
¼ cup parsley, minced (sub in basil or mint if you
prefer)
1 lemon, zest and juice
1 tsp. chili flakes
2-3 cloves garlic, minced
Splash of olive oil
Salt and pepper
A mandolin gives you beautiful, uniformly thin squash but if you don’t have a one, you can
easily thinly slice using a knife. In a small bowl mix, combine lemon juice and zest, with chili
flakes, olive oil, minced garlic, salt and pepper. In a medium bowl, combine squash and
lemon dressing then toss until evenly coated. Add parsley and mix in with a large spoon. Let
it then sit on the counter for at least 10 minutes to let the juices marinade into the squash,
then serve and enjoy.
Roasted Yellow Squash Salad
marthastewart.com
Serves 8
Ingredients
5 pounds yellow squash, sliced into 1-inch-thick rounds
6 cloves garlic
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves
2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)
Directions
Preheat oven to 475 degrees with racks in upper and lower thirds.
Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2
tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
Roast, rotating sheets from top to bottom and front to back halfway through, until browned,
55 to 60 minutes; cool on sheets.
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Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon
juice, and remaining tablespoon oil. Season with salt and pepper; toss.
Roasted Yellow Summer Squash with Sage Pesto
kalynskitchen.com
4 side-dish servings
Ingredients
4 medium or 6 small yellow summer squash or zucchini,
washed and cut into 1/2 inch slices or half slices
1 T extra virgin olive oil
salt and fresh ground black pepper to taste
1/4 cup Sage-Pecan Pesto (recipe follows)
Directions
Preheat oven to 400F.
Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting
larger slices in half so all pieces are about the same size. Toss squash pieces with 1 T olive oil
and season with salt and fresh ground black pepper.
Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning once or twice.
Squash is done when pieces are starting to soften and brown slightly on the edges.
While squash cooks, put pesto in a plastic bowl big enough to hold all the squash and let it
come to room temperature.
When squash is done, toss with pesto and serve hot.
Sage and Pecan Pesto
Makes about 4 cups sage pesto which I froze in ice cube trays to make 18 cubes pesto
3 large handfuls sage leaves, stems removed, washed and dried
3/4 cup unsalted pecans (or almonds)
1/3 cup chopped fresh garlic
1 tsp. salt
1/2 cup olive oil
2 cups coarsely grated parmesan cheese (or more)
Snip sage leaves from stems with kitchen shears and place leaves in salad spinner. Wash and
spin dry (or wash in sink and dry with paper towels.) Put sage in food processor fitted with
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steel blade and pulse until sage is finely chopped.
Use cutting board and chef's knife to chop garlic and pecans. (They will get chopped more
in the food processor so they don't have to be chopped too precisely.) Add pecans, garlic,
salt, and parmesan to food processor and pulse until mixture is well combined but not
completely pureed together. With food processor running, pour olive oil in through feed tube
as you pulse, until the oil is blended with other ingredients. (Taste the pesto and see if you
want more cheese, since sage is a strong flavor.)
If desired, freeze in ice cube trays or small containers. Will keep in the fridge for at least a
week, or for months in the freezer. When my cubes are well frozen, I pop them out and seal
them inside a plastic bag with the FoodSaver.
Summer Squash and Carrot Salad
communityfoodcoop.wordpress.com
Ingredients
2 small zucchini
2 small yellow summer squash
2 large carrots
24 basil leaves, slivered
3 T balsamic vinegar
2 T extra-virgin olive oil
1/4 t anise seeds
1/2 t sea salt
1/4 t freshly ground black pepper
Instructions
Trim ends of zucchini and squash. Using vegetable peeler, shave each squash into long,
wide, very thin strips. When you reach the center of the squash (where the seeds are), give
the squash a quarter turn and continue slicing. Repeat on all four sides until you only have
the center column left.
Shave the carrots in the same fashion.
Toss zucchini, squash, and carrot ribbons with the basil in a large serving bowl.
In a smaller bowl, whisk the vinegar, oil, anise seeds, salt, and pepper. Drizzle over
vegetable ribbons and toss.
Serve immediately.
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Healthy Vegetable Soup Recipe
panlasangpinoy.com
Serves 6
Ingredients
1 cup chopped broccoli florets
1 cup sliced yellow squash
1 cup sliced zucchini
1 medium red bell pepper, chopped
1 cup green beans, sliced into 1 1/2 inches length
1 medium yellow onion, sliced
5 to 6 cups vegetable broth
Salt and pepper to taste
Cooking Procedure
Pour vegetable broth in a large cooking pot. Let boil. Add the onion, cook for a minute.
Put-in the broccoli, yellow squash, zucchini, green beans, and red bell pepper. Allow the
liquid to re-boil and then cook for 5 to 7 minutes. Note: do not overcook the veggies. You
can turn-off the heat if you think that they are already cooked. Add salt and pepper to
taste (if necessary)
Transfer in individual serving bowls. Serve. Share and enjoy!
Roasted Red Bell Pepper Zucchini & Yellow Squash
food.com
Ingredients
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 red bell pepper, cubed
5 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted
8 fresh basil leaves, cut into very thin strips
Directions
Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt
and pepper; toss well.
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Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at
once.
Roasted Zucchini and Red Pepper Salad with Feta
unsweetenedcocoa.com
Serves 2 to 3 hearty appetites as a side dish
Ingredients
2 large zucchini
1 large red pepper
1/3 cup crumbled feta
fresh lemon juice, about a tbsp
1 tbsp olive oil
salt and pepper
Method
Preheat oven to 400 degrees. Chop zucchini and red pepper. Toss with olive oil and salt and
pepper. Roast in oven for about 25 to 30 minutes, until vegetables are tender and lightly
crisped. Place vegetables in a bowl, and sprinkle with lemon juice, and perhaps a dash
more of olive oil, if they seem dry. Toss with the feta. Taste and add more salt and pepper if
needed.
Zucchini & Red Pepper Frittata
iloveinns.com
Ingredients
1 1/2 lbs zucchini, halved & sliced
2 tbsp olive oil
3/4 tsp salt
3/4 tsp pepper
1/2 cup finely chopped red pepper
1/4 cup chopped whole green onion
3/4 cup shredded parmesan
12 eggs
1/4 cup shredded parmesan (for topping)
Directions
Saute zucchini in olive oil with salt & pepper for about 3 minutes. Add red pepper & onion
and cook another minute until vegetables are tender but not limp. Put in greased pan (9X13
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or half-size commercial pan) & sprinkle with cheese. Mix eggs & pour over. Cover &
refrigerate overnight.
Preheat oven to 325 degrees and bake uncovered 45 minutes. Sprinkle with 1/4 cup
parmesan and return to oven to melt.
Grilled Pepper Salad
EatingWell.com
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and
balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with
this salad for an easy summer appetizer.
Ingredients
4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup(s) halved and pitted oil-cured black olives
1/4 cup(s) rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) balsamic vinegar
1/8 teaspoon(s) salt
Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes
per side. When cool enough to handle, chop the peppers into cubes and toss with olives,
sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Roasted Pepper, Feta, and Basil Bruschetta
marthastewart.com
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or
stirred into couscous.
2 tablespoon(s) olive oil, plus more for grill
4 bell peppers, halved lengthwise, ribs and seeds removed
4 slice(s) whole-wheat country bread, cut thick
1 tablespoon(s) white balsamic vinegar
2 ounce(s) (1/2 cup) crumbled feta cheese
1/4 cup(s) fresh basil, torn into pieces
Coarse salt and ground pepper
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Heat grill to high; lightly oil grates. Place peppers on grill skin side down; cover. Cook, moving
peppers on grill as they char (keep skin side down), until skin is charred all over and peppers
are crisp-tender, about 15 minutes.
Immediately transfer peppers to a medium bowl and cover bowl with a towel or a plate; let
stand 5 minutes.
Meanwhile, use 1 tablespoon of oil (divide evenly) to brush one side of each slice of bread.
Place oil side down on grill and cook until toasted, about 1 minute.
Remove peppers from bowl and, using a paring knife, scrape off charred skin. Cut
lengthwise into 1/2 inch strips. In a medium bowl toss pepper strips with remaining
tablespoon oil, vinegar, feta, and basil; season with salt and pepper. Spoon mixture evenly
onto the grilled side of each slice of bread.
Black Bean and Pepper Salad with Cilantro and Lime
kalynskitchen.blogspot.com
1 can black beans, rinsed well and drained
1 red pepper, chopped
1 yellow pepper, chopped
(could use any combination of colors for the
pepper, or use 2 red peppers)
1/2 red onion, chopped
1 bunch cilantro, chopped
Dressing:
2 T lime juice (fresh lime juice recommended)
2 T extra virgin olive oil
1/4 tsp. ground Chipotle pepper (I use Penzeys)
(you could use green Tabasco in place of the
Chipotle pepper)
1/2 tsp. mild chile powder (New Mexico chile
powder is best)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest of one lime (optional, but recommended)
Vege-sal or salt to taste
fresh ground pepper to taste
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Page 36
Put black beans in a colander placed in the sink and rinse with cold water until no more
foam appears. Let beans drain, preferably 30 minutes or so, until beans are no longer wet.
Mix dressing ingredients. Put beans and dressing into a plastic bowl with a snap-on lid, put lid
on, and turn bowl over a few times until the beans are well coated with the dressing. Let the
beans marinate in the dressing for an hour or so if you have time, or at least while you chop
the other ingredients.
Chop peppers and onion into pieces about 1/2 inch square. Wash cilantro and dry well (I
used a salad spinner) then chop coarsely.
In large bowl, gently combine beans, peppers, and onion. (If mixture seems dry you can add
a tiny bit more olive oil and lime juice at this point.) Season to taste with Vege-sal or salt and
fresh ground pepper. Stir in cilantro and serve.
Roasted Pepper Antipasta
101healthyeasyrecipes.com Serves 6
Ingredients
3 red (bell) peppers
2 yellow or orange (bell) peppers
2 green (bell) peppers
50g / 2oz sun-dried tomatoes in oil, drained
1 garlic clove
30ml / 2 tbsp balsamic vinegar
75ml / 5 tbsp olive oil
few drops of chili sauce
4 canned artichoke hearts, drained and sliced
salt and freshly ground black pepper
snipped basil leaves, to garnish
Method
Preheat the oven to 200C/400F. Lightly oil a foil-lined baking sheet and place the whole
peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish
towel and leave to cool for 5 minutes.
Slice the sun-dried tomatoes into thin strips. Peel the garlic clove, then thinly slice. Set the
prepared tomatoes and garlic aside while you make the dressing.
In a small bowl, beat together the vinegar, oil and chili sauce, then season with a little salt
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Page 37
and ground black pepper.
Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the
dressing and scatter with the snipped basil.
Grilled Peppers and Lentil Salad
myrecipes.com
Ingredients
1 red bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
1 1/8 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups dried lentils (about 3/4 pound)
1 small onion, peeled and halved
1 bay leaf
2/3 cup chopped plum tomato
1/2 cup chopped green onions
1/3 cup cilantro leaves
1/3 cup fresh lime juice
1/4 cup chopped pitted kalamata olives
3 tablespoons extra-virgin olive oil
1 teaspoon fennel pollen or 1 1/4 teaspoon crushed fennel seeds
Preparation
Preheat grill to high heat.
Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down,
on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top
plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle
with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in
a large bowl.
Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils;
add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes
or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to
bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper,
tomato, and remaining ingredients to lentil mixture; stir well.
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Rigatoni With Grilled Peppers and Onions
realsimple.com
12 ounces (4 to 5 cups) rigatoni
2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil
kosher salt and pepper
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water;
drain the pasta and return it to the pot.
Meanwhile, heat grill or grill pan to medium-high. In a large bowl, toss the onions, bell
peppers, oil, and ½ teaspoon each salt and pepper. Grill the vegetables, turning
occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size
pieces.
Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to
the pasta and toss to combine. Top with the basil and the remaining ¼ cup Parmesan
before serving.
Roasted Red Peppers
chefmom.sheknows.com
Ingredients
Whole red peppers, washed
Directions
Either place a pepper on the tines of a roasting fork and hold the pepper a couple inches
over the flame of a gas range. Turn the pepper as the skin blisters and chars, OR Place the
pepper in a roasting pan in a preheated 450 oven, turning every 15 minutes until the pepper
is completely charred.
While the pepper is still hot, place in a mixing bowl and cover with plastic wrap.
When the pepper is cool, peel off the charred skin and discard. Cut the top off the pepper
and gently remove the seeds.
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Page 39
Spicy Stir-Fried Tofu With Kale and Red Pepper
nytimes.com
Martha Rose Shulman
Serves 4
Kale is a good choice of greens for a stir-fry because it retains its texture.
1 bunch kale (about 10 ounces), stemmed and washed
1 14-ounce package firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup chicken or vegetable stock
1 teaspoon cornstarch
1/4 teaspoon salt (more to taste)
1/4 to 1/2 teaspoon ground pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 serrano pepper, seeded and minced
1 red bell pepper, cut in 2-inch julienne
2 teaspoons dark sesame oil
Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1
minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely
and place in a bowl near your wok.
Cut the tofu into dominos and place them on paper towels. Place another paper towel on
top and prepare the remaining ingredients.
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and
cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the
ingredients within arm’s length of your wok.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water
evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil
by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2
minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than
10 seconds. Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and
sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another
30 seconds to a minute. Remove from the heat and serve with grains or noodles.
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Some Health Benefits of Kale
Though greens in general are nutritious foods, kale stands a head above
the rest. There are many varieties of kale, all of which are nutritional
superstar s. Kale provids carotenoids and flavonoids, two powerful
antioxidants that protect our cells from free radicals that cause oxidative
stress. The key flavonoids have also been shown to specifically fight
against the formation of cancerous cells . Not only is kale one of your best sources of betacarotene, one of the antioxidants believed by many nutrition experts to be a major player in
the battle against cancer, heart disease, and certain age-related chronic diseases, it also an
excellent source of other important nutrients.
Kale is naturally rich in sulfur content. Researchers have discovered
that sulforaphane helps boost the body's detoxification enzymes, It
triggers the liver to produce natural enzymes which function to detoxify
cancer causing chemicals, to which we all are exposed on a daily
basis.
For a green, kale is unusually high in fiber. This helps create the bulk you need to fill you up
and to keep you full for a good amount of time. The high fiber content of kale helps lower
our cholesterol by binding with bile acids that the liver produces from cholesterol for
digesting fat, thus providing cardio vascular support .
According to recent research results, kale is also an incredible source of well-absorbed
calcium, which is one of the many factors that may help prevent osteoporosis. The
manganese in kale helps your body's own antioxidant defense system
One cup of kale provides:
 36 calories and zero grams of fat, which makes it a great diet aid.
 Nearly 20% of the RDA of dietary fiber , which promotes regular
digestion, prevents constipation, lowers blood sugar and curbs
overeating.
 Over 192% of the RDA of vitamin A, an effective antioxidant that boosts immunity,
maintains healthy bones and teeth, prevents urinary stones, and is essential to our
reproductive organs.
 Over 88% of our RDA for vitamin C, It is not only a powerful antioxidant, but also lowers
blood pressure, ensures a healthy immune system, and fights against age-related
ocular diseases, such as cataracts and macular degeneration
 Over 1327% of the RDA of Vitamin K which is necessary for the synthesis of osteocalcin,
a protein that strengthens the composition of our bones
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 About 10% of the RDA of omega-3 fatty acids that helps regulate the body’s
inflammatory process. The megadose of vitamin K further aids to fight against
excessive inflammatory-related problems, such as arthritis, autoimmune disorders, and
asthma.
Garlic Sesame Kale
scrumpdilly.com
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced or crushed
4-6 cups kale, wash, shake excess water off (do not dry),
then separate from stems
Splash soy sauce or splash vegetable broth or salt to taste
Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds
start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds.
Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent
(soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and
sesame seeds. Heat for 30 more seconds. Serve.
Christine's Garden Fresh Sautéed Kale with Garlic and Sweet Onions
christinecooks.blogspot.com
Ingredients:
Several large bunches of kale, curly and "lacinato"
4 large cloves fresh garlic, peeled and finely chopped
1 tablespoon good olive oil, divided
1 tablespoon balsamic vinegar
kosher salt and freshly ground pepper to taste
grilled Walla Walla or other sweet onion
Preparation:
Wash the kale in cold water. Tear the leaves into pieces, discarding the larger, tougher stalks
at the bottom of each leaf. You can cut these into small pieces and saute them with the
garlic and onions if you wish, but I didn't.
Put one half of the olive oil into a large pot and heat it over medium high until it shimmers.
Toss in the kale and sauté, sprinkling with a pinch of two of kosher salt, turning with tongs,
until wilted and tender but still bright green.
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Meanwhile, using the rest of the olive oil in a skillet, sauté the grilled onion pieces and garlic
until the garlic is golden brown and tender.
When the kale is ready, sprinkle with the balsamic vinegar and toss with the onion garlic
mixture. Season to taste with salt and pepper. For a bit of protein, poach or gently fry an
egg to put on top. Let the runny yolk dribble down over the kale. Eat it up while it's hot.
Kale & Quinoa Pilaf
psychgirl.wordpress.com
Ingredients
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and
chopped into 1″ lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil (or olive
oil)
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese or feta
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it
is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and
re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more
minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice
(reserving the other half), all of the lemon zest, scallions, walnut oil, pine nuts, and goat
cheese.
Check the quinoa and kale when the cooking time has completed — the water should have
absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If
the quinoa still has a hard white center, you can steam a bit longer (adding more water if
needed).
When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the
remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely.
Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
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Rainbow Kale Slaw
wholefoodmarket.com
1 bunch lacinato (a.k.a. dinosaur) kale, thick
stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small
head, quartered and cored)
2 oranges , peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly
sliced
1/3 cup sunflower seeds
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice (from about 1 small orange)
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper
In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and
sunflower seeds.
In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the
kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
Garlic Sesame Kale
scrumpdilly.com
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced or crushed
4-6 cups kale, wash, shake excess water off (do not
dry), then separate from stems
Splash soy sauce or splash vegetable broth or salt to
taste
Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds
start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds.
Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent
(soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and
sesame seeds. Heat for 30 more seconds. Serve.
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Page 44
Creamy Kale Salad
garry.cc
Ingredients
One bunch lacinato kale (dinosaur kale)
One ripe avocado
One tomato; cut into small chunks or cubes
Handful of sliced green onions
Lemon juice (from half a lemon)
Cayenne pepper
Sea salt
Shred kale, dice avocado and place in a large bowl Add lemon juice, cayenne pepper
and sea salt to kale and avocado.
Combine above mixture with bare hands by massaging all ingredients together. Add the
tomato and green onions to the mixture; combine it with a large spoon.
For variety, I sometimes add other things like wild leeks, peppers, hemp seeds and dulse.
This salad is rich and filling enough to be a meal on its own.
if necessary. Top with pine nuts.
Basic Sauteed Kale
eatingwell.com
4 servings, about 1/2 cup each
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 bunch kale, ribs removed, coarsely chopped
1/2 cup water
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2-3 teaspoons sherry vinegar, or red-wine vinegar
1/4 teaspoon salt
Preparation
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with
two large spoons, until bright green, about 1 minute. Add water, reduce heat to mediumlow, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale
to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and
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Page 45
crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in
vinegar to taste and salt.
Raw Kale Salad with Pumpkin Seeds
newhope36-0.com
Serves 4
This salad brings out the best in kale, a phytonutrient-rich food that provides more immuneenhancing vitamin C than other leafy greens. Crunchy pumpkin seeds serve as more than a
garnish—they contain zinc, a mineral that regulates the production of infection-fighting
white blood cells.
1 bunch dinosaur or lacinato kale, stems removed
and discarded, leaves thinly sliced
3 tablespoons extra-virgin olive oil
Juice from 1 lemon
1 cup cherry tomatoes, halved
½ medium red onion, halved and thinly sliced
1 ripe avocado, cut into chunks
½ cup raw pumpkin seeds
In a large bowl, combine kale, olive oil, lemon juice, and a pinch of sea salt. Massage kale
with your hands for a few minutes until it begins to break down and turn bright green.
Add remaining ingredients and season to taste with sea salt and pepper; toss gently to
combine. Serve cold or at room temperature.
Dinosaur Kale with Cherry Tomatoes & Garlic
gardenof eating.blogspot.com
Serves 2
Ingredients
1 bunch of kale, washed, with center rib removed and
chopped into 1 1/2 inch strips
3-4 cloves of garlic, peeled and minced or pressed
3/4 cup sweet cherry or grape tomatoes, sliced in half
One cube of vegetable boullion or 1 cup stock
1/2 cup boiling water
1 tbsp soy sauce
2 tsps olive oil for sauteeing
Fresh ground black pepper
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Heat the olive oil in a deep frying pan until hot then add garlic and cook, stirring, for 30-60
seconds or until it begins to brown slightly. Add cherry tomatoes to the pan and cook,
stirring, until the tomatoes soften - about 2-3 minutes.
In a small bowl, pour the boiling water over the boullion and smush with a fork to help it
dissolve. Add the soy sauce and mix to combine. Set aside.
Add the kale to the frying pan with the tomatoes and garlic in batches (as it will be too bulky
to add all at once) and continue stirring so that it cooks evenly as you continue to add more
kale to the pan. Continue to stir and cook until all the kale has wilted and turned a brighter
shade of green. It will cook down a good deal.
Pour the boullion/soy liquid over the kale and cook, stirring occasionally, for 3-5 minutes or
until most of the liquid has been absorbed and the kale is soft. Season with pepper and
serve. Goes well with couscous, rice, or quinoa or also as a side dish for meat or fish.
Kale with Seaweed and Ginger Recipe
itscooking.com
Ingredients:
1 Bunch of Lacinato Kale
1 Tablespoon of dry Seaweed
few slices of pickled or fresh ginger
Tablespoon of sesame oil
Juice of ½ Meyer Lemon
Optional: Sesame seeds, Chili flakes
Directions
Take a tablespoon of dry seaweed, put it in a cup and reconstitute it by pouring boiling hot
water over it. Let it stand for 5-10 minutes.
Meanwhile, in a 3-4 qt saucepan bring ½ of a pot of water to boil. Add a dash of salt and a
tablespoon of vinegar and add Kale. Boil no longer than 4-5 minutes. Drain in the colander,
making sure there is no access water left. Add reconstituted seaweed and thinly sliced
ginger on top and squeeze lemon juice over kale and dress with sesame oil.
Additionally, you can sprinkle toasted sesame seeds and / or chili flakes over this dish.
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Huevos Rancheros with Kale
blogs.babble.com
serves 3
Typically, huevos rancheros are a breakfast dish, but since they are filling and protein rich,
this version makes a great dinner too. To up the vitamin and fiber quotient, I used dry beans
in the recipe and served it with a side of kale. All in all, this is a beautiful, healthy, and
fortifying dish–perfect for a Sunday morning, or a busy weeknight dinner.
Huevos Rancheros
For the beans
2 cups cooked pinto beans (dry or canned*)
2 tablespoons butter
1/2 onion minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
splash of apple cider vinegar
*I started with dry beans. I like to soak them overnight, drain the soaking water, and then refill
the stock pot, add 3 tablespoons of salt, bring the water and beans to a boil, and simmer for
2-3 hours until the beans are tender. Of course, feel free to sub in two cans canned pinto
beans.
In a medium sauce pan over medium heat, melt the butter. Add the onion and saute for 1
minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to
medium-low, and continue cooking the beans until the are soft and flavorful, about 15
minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a
splash of apple cider vinegar.
For the kale
1 bunch kale, well-washed and chopped
1/2 onion, minced
2 cloves garlic, smashed and minced
1 tablespoon butter
1/4 teaspoon salt
In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the
onion and saute for 1 minute. Add the garlic and saute for another minute. Then add the
kale and saute for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite.
Remove the kale to a covered dish, and keep warm while you make the eggs.
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Page 48
For the eggs
1-2 tablespoons butter
6 eggs
1/2 teaspoon salt
In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the
eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and
cook for another 3 minutes, or more, until the whites are set and the yolks are runny.
To assemble the huevos rancheros
6 warmed corn tortillas
2 sliced avocados
1 cup grated cheddar cheese
prepared salsa
To assemble the huevos rancheros, place two warmed tortillas on the plate. Sprinkle each
tortilla with 2 tablespoons of cheese and several spoonfuls of beans. Add some kale and
gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve.
Sauteed Kale with Garlic and Onion (Melting Tuscan Kale)
kaylnskitchen.com
Makes 2-3 servings
1 lb. dark green kale leaves, stem removed and leaves
chopped, then washed and dried
1 T extra virgin olive oil (or slightly more, depending on your
pan)
1 red onion, chopped in small pieces (or use about 1/2 cup
chopped shallots)
2 cloves fresh garlic, very finely minced
1 1/2 cup - 2 cups water, added 1/2 cup at a time
Optional: Vinegar of your choice sprinkled over the cooked
kale
Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until
it's medium-not and saute onion 3-4 minutes until it starts to brown. When onion is turning
slightly brown, add garlic and saute 1 minute more.
While onions and garlic cook, cut away the center rib from each kale leaf and discard.
Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper
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Page 49
towels.
Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt
and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup
water, stir, and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.
Add 1/2 cup more water and cook kale 5-10 minutes more, then add a third 1/2 cup of
water and cook kale 5-10 minutes more. After you've added water and cooked it off three
times, taste to see if the kale is tender; if not, add water one more time and cook a bit
longer. When kale is melt-in-your-mouth tender and the pan is nearly dry, season as desired
with vinegar and serve hot or warm.
Kale and Goat Cheese Fritatta Cups
thekitchn.com
Makes 8 individual cups
I always use lacinato kale for this recipe, but you could really use any leafy green you'd like.
And since you'll have kale stems leftover, why not reserve them for a stir fry later in the
evening, or for juicing?
2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled
Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash
and dry the leaves and cut them into 1/2-inch-wide strips.
In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for
30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the
egg mixture.
Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you
may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with goat cheese.
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Page 50
Bake until they are set in the center, about 25 to 30 minutes.
Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept
refrigerated and reheated for up to a week.
Mushroom Kale Potato Pizza with White Garlic Sauce
busyveganmama.blogspot.com
I make pizza once a week, at least, but I'm especially proud of how this one turned out. It's a
little more labor intensive than your typical tomato sauce and shredded cheese toppings,
but I think the payoff is worth it -- especially if you like garlic!
1 pizza dough
8 oz. white button mushrooms, cleaned and sliced
1 bunch kale, cleaned and roughly chopped
1 potato, peeled and thinly sliced
2 Tbsp. flour
3 Tbsp. margarine, divided
3/4 cup soymilk
2 Tbsp. nutritional yeast
6 cloves garlic, minced, divided
3/4 tsp. salt, divided
Press out the pizza dough on your cookie sheet or whatever you use. Preheat the oven to
450F.
Place the potatoes in a small saucepan with enough water to cover them. Bring to a boil
and cook for 5 minutes. You just want to parboil them so they finish cooking on top of the
pizza. Drain and set aside.
Your oven might be done preheating now...so pre-bake your pizza crust for 10 minutes.
In a nonstick pan with a lid, melt 1 Tbsp. margarine and stir in 2 cloves of minced garlic. Add
the mushrooms, kale, and 1/4 tsp. salt. Cover and cook on medium-low for 5 minutes.
Remove from pan and set aside.
Finally, using the saucepan again, melt 2 Tbsp. margarine. Add 2 Tbsp. flour and whisk to
combine. Next, whisk in 3/4 cup soymilk, 4 cloves minced garlic, 2 Tbsp. nutritional yeast, and
1/2 tsp. salt. Cook on medium-low for just a couple of minutes until a smooth, thick sauce
forms.
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Page 51
Spread the garlic sauce on the pizza crust. Arrange the potato slices, mushrooms, and kale
on top.
Bake at 450F for 7 minutes.
Raw Kale, Corn And Red Bell Pepper Salad
delightfulyraw.wordpress.com
Serves 4
4 cups of shredded raw kale (dinosaur, red or green
Russian or a mixture of all three)
Kernels from 1 large ear of raw white or yellow corn
1 red bell pepper, diced
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt (more or less to taste)
Dash of black pepper
Wash the kale well. Remove and discard the center stalk and thinly slice to get 4 packed
cups of kale. Place the kale in a salad bowl. Mix the lemon juice, olive oil, salt and pepper
and add to the kale, gently working it in with your hands to tenderize it. Add the corn, red
bell pepper and mix well. Add additional salt and pepper if needed.
Black Kale and Black Olive Salad
nytimes.com
Mark Bittman
Black kale, which is actually dark green, is also called Tuscan kale or lacinato kale. It’s so
good for you and hard to go wrong with it,
1 large bunch black kale (about 1 lb), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper
Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle
with salt (not too much) and lots of pepper, and toss. Taste and adjust the seasoning if
necessary. Serve immediately or refrigerate for up to an hour.
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Page 52
Kale and Potato Gratin
thekitchn.com
Makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
Between 1/3 and 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (optional) OR
3 tablespoons olive oil and 1 tablespoon
minced fresh herbs, such as thyme or sage
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an
ice bath.
Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from
the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and
slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with
a pile of roughly 1/2-inch-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for
about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice
bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive
oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a
sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or
ceramic baking dish.
Vegan adaptation: If you want to leave out the Parmesan, double the bread crumbs to 2/3
cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until
they are the texture of wet sand. Proceed as directed above, layering the bread crumbs
between the potatoes and kale.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top
is crispy.
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Kale Potato Frittata
sliverorice.com
Ingredients:
2 tbsp Extra-virgin olive oil
5-4 small/medium potatoes, cut into 3/4-inch
cubes
1 large onion, julienned
2 cups of kale leaves, in bite-size pieces
7 eggs
Salt
Pepper
Make sure to use a pan, which can also go into the oven. Heat oil in pan on medium-high.
The oil should cover the bottom for optimal non-stick. Toss in onions and potatoes. Season
with salt and pepper. Cook until the onions are browned and that potatoes are soft. Add
kale and cook until kale’s slightly wilted.
In a separate bowl, whisk eggs together just like if you were making scrambled eggs or an
omelet. Pour eggs on top of vegetable mixture. Mix together.
Cook until the edges of the frittata are firm. The top will still be runny; however, it’ll be close to
being down. In order to finish it, put it into the oven under the boiler. The top will be just
barely browned.
Serve hot and enjoy.
Colcannon Soup with Oven-Roasted Kale Chips
nourishnetwork.com
Serves 4-6
Soup
1 tablespoon butter
2 pounds Yukon gold potatoes, peeled and cut into 1/2inch cubes
2 leeks, thinly sliced (white portion only)
1 medium yellow onion, chopped
3-1/2 cups low-sodium chicken broth
1/4 cup heavy cream
sea salt and freshly ground pepper to taste
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Kale
1 (5-ounce) bunch kale, rinsed, trimmed, and coarsely chopped
1 tablespoon canola oil
sea salt and freshly ground black pepper, to taste
Preheat oven to 375.
Heat the butter in a medium saucepan over medium heat. Add leeks, onion, and 1/4
teaspoon salt; cook 3 minutes or until tender (do not brown). Add potatoes and broth; bring
to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Use an
immersion blender to puree the soup (or transfer the soup to a food processor or blender).
Stir in cream, salt and pepper (to taste). Heat soup until hot.
Toss kale with oil, salt and pepper. Spread kale on a rimmed baking sheet and bake for 10 to
15 minutes or until kale is crispy and slightly browned on the edges, stirring every 5 minutes.
Ladle soup into 6 bowls; garnish evenly with roasted kale.
Colcannon Puffs
blog.fatfreevegan.com
To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.
1 1/2 pounds potatoes (you can peel if you want, but I didn't)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soymilk
2 tablespoons potato starch or corn starch
Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with
water. Bring to a boil and cook until potatoes are tender.
While the potatoes are cooking, remove the center stalk from the kale and slice the leaves
into strips. When the potatoes are done, lift them out with a slotted spoon and place in a
large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is
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tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking
liquid and pulse to chop fine.
Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients.
Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on
an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or
parchment paper. Bake for 20 minutes. Carefully turn over and bake for 20 minutes more,
until lightly browned.
Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
delish.com
Serves 4-6
Ingredients
3/4 pound(s) fingerling potatoes, cut into 1/3inch-thick coins
1/4 cup(s) extra-virgin olive oil
1 clove(s) garlic, thinly sliced
1 pinch(s) of saffron threads, crumbled
Salt and Freshly ground pepper
2 tablespoon(s) mayonnaise
2 tablespoon(s) fresh lemon juice
1 pint(s) heirloom cherry tomatoes, halved or
quartered if large
1 small fennel bulb, tough outer layer
discarded, bulb cored and finely diced
8 cup(s) (8 ounces) mixed baby greens, such
as arugula and mesclun
Directions
In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the
garlic, saffron, and a pinch each of salt and pepper. Add 2 cups of water to cover and
simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and
let cool slightly. Discard the garlic.
In a large bowl, whisk the mayonnaise with the lemon juice and the remaining 2 tablespoons
of olive oil; season with salt and pepper. Add the potatoes, tomatoes, and diced fennel and
toss.
Add the mixed baby greens, season with salt and pepper, and toss again. Serve right away.
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Fingerling Potatoes with Chives and Tarragon
gourmet.com
Ingredients
1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon
Preparation
Peel potatoes and halve lengthwise.
Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in
a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until
potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of
water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
Potato Galette with Truffle Butter
earthydelightsblog.com
Feeling ambitious? This elegant potato galette is
well-suited for any meal, from a hearty country
breakfast to a sit-down dinner. It goes with just
about any dish
Fingerling potatoes are simply the best for this
dish. They have loads of flavor and actually taste
like a potato – sweet and earthy. And what else
is more earthy than real truffle oil? You don’t
have to use a lot – a little is enough to add a hint of subtle flavor that will gently permeate
the entire dish. Use the good stuff – 100% natural truffle oil is less powerful than the artifcially
flavored kind, but the difference is amazing. Wild mushroom salt is optional, but I strongly
recommend that you use it. Smoked Spanish Paprika adds the finishing touch with a touch
of deep, rich smokiness.
Don’t be intimidated by the preparation – it’s actually a very simple dish to make. Once you
get started, things go very quickly. I used an inexpensive mandolin to slice the potatoes to a
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consistent thickness of a little less than 1/8 inch, but you could also use the slicing
attachment of a food processor or even a sharp knife.
After you slice the potatoes and melt the butter, just start layering – it’ll go faster than you
think!
Ingredients
2 pounds fingerling potatoes, thinly sliced (we
used Russian Banana, but any waxy fingerling will
do)
4 Tbsp melted butter (1/4 cup)
1 tsp White Truffle Oil
2 tsp Falksalt Wild Mushroom Salt
1/2 tsp smoked paprika
2 Tbsp snipped fresh chives
Preparation
Preheat oven to 450 degrees.
Melt the butter in a small pan or in the microwave. Add the truffle oil and stir together to
blend. Brush a layer of butter in the bottom of a 10-inch ovenproof baking dish or heavy pan.
Slice the potatoes thinly (about 1/8 inch thick) on a mandolin or with a knife. Resist the urge
to rinse or soak the potatoes in water – it’s the potato starch that helps hold everything
together. If you work quickly, the potatoes won’t have a chance to oxidize and turn brown.
Place a layer of potato slices in the bottom of the pan, overlapping them slightly. Using a
pastry brush, dab the potatoes with the melted butter and truffle oil, then sprinkle with a little
of the salt. Repeat, adding additional layers of potato, melted butter and salt to each layer.
Finish the last layer by drizzling with the remaining butter. Dust the top with the paprika and
the rest of the mushroom salt.
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Cover the pan and bake for 20 minutes. Remove the cover and continue to bake for 25
minutes or until potatoes are tender, with a crisp golden-brown surface. Allow to cool
slightly, then slice into wedges with a sharp knife and garnish with fresh chives, if desired.
Serving suggestions: Serve alongside poultry, meat or seafood. Wonderful with sour cream
and caviar!
Mediterranean Roasted Potato Salad
fortheloveofcooking.net
I wanted to use up some fingerling potatoes and grape tomatoes I had on hand so I
decided to make a Mediterranean potato salad. I roasted the fingerling potatoes then
tossed them in a lemon vinaigrette and let them cool. I then tossed the cooled potatoes with
grape tomatoes, kalamata olives, red onion, and feta cheese along with the remaining
vinaigrette. It was a quick and simple recipe that tasted amazing. This salad was a huge hit
with my entire family, especially my son. I highly recommend this recipe!
Ingredients
1-2 tsp olive oil
2 cups of fingerling potatoes, cut in half
Handful of grape tomatoes
3 tbsp red onion, sliced
15 kalamata olives, sliced in half
2 tbsp fresh parsley, chopped
2-3 tbsp feta cheese
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove of garlic
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking
spray.
Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on
the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat
evenly then place in the oven and roast for 15-20 minutes, or until tender.
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While the potatoes are roasting make the vinaigrette. In a small bowl, combine the olive oil,
lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly
cracked pepper, to taste. Whisk until well blended then set aside.
Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they
cool. Once the potatoes are cooled, add the grape tomatoes, red onion, kalamata olives,
parsley, and feta cheese. Drizzle the remaining vinaigrette on top and toss to coat evenly.
Serve immediately.
Herb Garden Potatoes with Fresh Spinach & Lemon
thekitchn.com
Serves 4 to 6
Like all potato salads and tossed potato dishes, this one calls for the dressing to be poured
over hot potatoes. Hot potatoes soak up the olive oil and lemon juice as they cool
2 pounds small potatoes
1 lemon, juiced and zested
1/3 cup olive oil
1 teaspoon sugar
5 ounces fresh baby spinach, well-washed
2/3 cup flat-leaf parsley, leaves only,loosely packed
2/3 cup fresh dill, fronds only and loosely packed
3 shallots, peeled and thinly sliced
Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and
cook for 15 to 18 minutes, or until they are quite tender and creamy. Slit each potato in half
and return them to the pot.
In a measuring cup whisk together the lemon juice, zest, olive oil, and sugar. Whisk until wellcombined — it will be thick and opaque yellow. Pour over the hot potatoes and stir gently
until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems)
and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and
toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes. Taste
and season with salt and pepper as needed.
Serve hot, warm, or cold.
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Roasted Parsley and Garlic Fingerling Potatoes
yuvafriends.com
Ingredients
2 pounds fingerling potatoes
3 tablespoons olive oil
5 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons flat leaf parsley, chopped
salt
pepper
Whisk together the olive oil, garlic, lemon juice, parsley and salt and pepper to taste.
Toss the fingerling potatoes in the mixture, and spread them out in a single layer on a baking
sheet.
Warm Green Bean, Halloumi and Potato Salad with Olives
goodtoknow.co.uk
This is a tasty salad that makes quite a substantial meal. The fresh herbs and olives are
perfect additions to the warm beans, potatoes and salty halloumi cheese. You don't have
to fry halloumi, it also tastes great grilled or put on the BBQ for a few minutes
200g (about1/2 lb) potatoes, sliced
200g (about 1/2 lb)green beans, trimmed
4tbsp extra virgin olive oil
1tbsp red wine vinegar
50g baby capers, washed
Small bunch of mint, chopped
Small bunch of dill, chopped
12 black olives, stoned
150g cherry tomatoes, cut in half
Salt and pepper
1tbsp olive oil
200g halloumi, cheese, sliced
Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt
to taste. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and set
aside.
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In the meantime bring a medium sized pan of salted water to the boil, then cook the green
beans for 2 minutes, drain and set aside.
In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the
capers, mint and dill. Now add the potatoes, beans, olives and tomatoes, mix well and
season with salt and pepper.
Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides
for 1 minute until golden brown. Add the halloumi to the salad and mix gently, then dived
between 4 plates and serve immediately.
Roasted Fingerling Potatoes, Grape Tomatoes and Olives
food.com
Serves 6
1 1/2 lbs fingerling potatoes
1 pint grape tomatoes (around 30-35 tomatoes,
depending on the size)
1/2-3/4 cup kalamata olive, whole (you can use your
favorite olives)
2 teaspoons garlic, minced
1 1/2 tablespoons olive oil
1 tablespoon fresh rosemary, minced fine
1/2 teaspoon salt (go light on the salt-olives are salty)
1/2 teaspoon pepper
Potatoes - Cut them in lengthwise, either in quarters or thirds depending on the size. I keep
the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the
potatoes, tomatoes and olives and toss well.
Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer)
or you can use foil. Make sure to spread them out so it is not over crowded. Bake for
approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake
them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary
depending on the size of the potatoes and tomatoes.
Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The
juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!
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Lemony Salt-Roasted Fingerling Potatoes
foodandwine.com
Serves 4-6
2 large sage leaves, chopped
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme
until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until
finely ground. Transfer the herb salt to a small bowl.
In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread
the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes.
Season the potatoes generously with the herb salt, toss well and continue baking for 5
minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or
warm.
Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter & Parsley
fortheloveofcooking.com
6-8 baby potatoes
1 1/2 cups of broccoli florets
2-3 tbsp soy sauce
1 tbsp butter
2 tsp olive oil
Fresh cracked black pepper
2-3 tbsp fresh parsley, chopped (divided)
Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes.
Remove from water and let cool. Once cooled, slice in half and combine soy sauce,
broccoli florets, butter, olive oil, sea salt and black pepper along with half of the parsley. Mix
thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.
Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season
with sea salt, cracked pepper, butter or soy sauce if needed. Enjoy
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Cheesy Broccoli-Potato Mash
eatingwell.com
Serves 6
Mashing broccoli with cheese and potatoes might just be
the ticket to getting your kids to eat their veggies.
Ingredients
1 pound Yukon Gold or Russet potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper, to taste
Preparation
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam
for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are
tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a
potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to
desired consistency. Serve immediately.
Broccoli Potato Soup
drbenkim.com
Broccoli is rich in indoles and sulforaphane, compounds that are known for their cancerfighting properties. Broccoli is also abundant in fiber, folate, vitamin C, vitamin K, calcium,
coenzyme Q10, and carotenoids. . Enjoy these and other benefits through this ultra simple
and delicious recipe for broccoli and potato soup - it's typically approved by kids of all ages.
Ingredients
2 onions, chopped
5 cups vegetable broth
6 Yukon gold potatoes, diced
2 large broccoli heads, chopped into florets; broccoli
stems skinned and sliced
1 garlic clove, minced or pressed
2 and 1/2 tablespoons of fresh lemon juice
Sea salt and black pepper, to taste
Directions
Combine onions, vegetable broth, potatoes, and broccoli in a large pot and cook until
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Page 64
vegetables are tender. Puree mixture in a blender or a food processor until creamy. Return
to pot. (Or use a hand-held blender right in the pot) Add lemon juice, garlic, sea salt, and
pepper. Enjoy this nutritious and filling broccoli potato soup - it's particularly good with fresh
avocado slices on the side or on top as a garnish.
Stir-Fried Kale and Broccoli Florets
allrecipes.com
6 servings
Ingredients
1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt
Directions
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2
minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes,
stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste.
Toss well.
Broccoli Kale Salad
fasthealthycheap.blogspot.com
Serves: 4-8
1 bunch kale
1/4 cup lime (or lemon) juice
1 small head of broccoli (about 2 cups-chopped)
1 clove garlic
1 piece ginger, about the size of your garlic clove
3 Tbs rice vinegar
1 tsp sesame oil
1 Tbs olive oil
1 Tbs sesame seeds
1/2 cup craisins
1/2 cup pecans (optional)
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Cut or rip up bits of kale (whichever you prefer - cutting won't bruise it like lettuce) to 1-2 inch
pieces. Put kale into bowl, sprinkle with lime juice and then 'massage' the juice into the
leaves. Basically, mash the leaves around in the juice for a couple of minutes.
Cut broccoli into small pieces, like 1/8 the size of a regular dipping broccoli and toss into
bowl
Mince the garlic and ginger together and sprinkle over bowl Add your sesame oil (if you're
lucky enough to have it, it does give a nice flavor), sesame seeds and olive oil, toss to coat
kale and broccoli. Add craisins now, or just before serving. Add pecans (toast them, if you
want) just before serving (or else they'll be soggy)
Whole-Grain Penne with Broccoli and Kale
shape.com
Serves 4
Healthy pasta recipes cooked in green tea provide antioxidants as well as a flavor similar
spinach pasta.
Ingredients
6 green tea bags
2 1/2 cup dry multigrain or whole-wheat penne
2 cup small broccoli florets
2 cup small inner flowering kale leaves (or coarsely chopped regular kale)
1 14 1/2-ounce can fire-roasted, diced
tomatoes, undrained, preferably organic
3/4 cup part-skim ricotta
4 t extra-virgin olive oil
1 T balsamic vinegar
1 clv garlic, minced
1/4 cup julienned fresh basil leaves
2 T grated Parmigiano-Reggiano
1/2 t sea salt
Freshly ground black pepper to taste
Bring 6 cups water to a boil in a large saucepan. Add tea bags; turn off heat and let steep
for 5 minutes. Discard tea bags. Bring tea to a boil, add pasta, and cook according to
package directions, adding broccoli and kale during the last 3 minutes of cooking.
Meanwhile, in a large bowl, combine tomatoes, ricotta, oil, vinegar, and garlic; mix well.
Drain pasta and cooked vegetables; add to bowl and toss well. Transfer to four plates and
top with basil and Parmigiano-Reggiano. Sprinkle with salt and pepper
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Warm Chick Pea and Broccoli Salad
nytimes.com
Serve this comforting salad as a main dish or as a side. The chick peas contribute a
considerable amount of protein, manganese and folate to the dish.
1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
1 bay leaf
Salt, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
2 teaspoons lemon juice
1//2 teaspoon dijon mustard
1 small clove garlic, minced
ground black pepper, to taste
1 small red bell pepper cut into strips
1/4 cup chopped fresh parsley, or a combination
of parsley and dill
2 ounces shaved Parmesan
For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher salt, and freshly ground pepper
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or
plain low-fat or nonfat yogurt
Place the chick peas and their soaking liquid in a large saucepan and add enough water to
cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer
1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes
to an hour. Remove the bay leaf.
Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then
drain and rinse. Dry on paper towels.
Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper.
Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
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When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam
(depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but
still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the
Parmesan, toss again, and serve warm.
Broccoli, Mushroom, and Cheese Breakfast Strata
foodnetwork.com
Ellie Krieger
Serves 8
Ingredients
4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5
cups)
8 eggs and 8 egg whites
2 cups lowfat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute
until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to
cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all
of their water, about 6 to 7 minutes. Remove from heat and cool completely.
Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large
bowl, beat the eggs, egg whites, milk and mustard until incorporated.
Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried
tomatoes, thyme, and salt and pepper and stir to incorporate.
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Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and
refrigerate overnight, or at least 8 hours.
Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to
60 minutes, or until top forms a light brown crust. Serve warm or at room temperature.
Garlic Sesame Broccoli Stir Fry
skinnykitchen.com
Ingredients
8 cups broccoli cut into florets
1½ teaspoons sesame oil
2 cloves garlic, chopped
1 tablespoon reduced-sodium soy sauce
2 teaspoon sesame seeds for topping
Instructions
Heat oil in pan. Add garlic, broccoli, soy sauce and stir fry for 2-3 minutes until heated and
still a bit crunchy. Remove from heat and add to serving plate.
In the same pan, toast the sesame seed for about 1½ minutes until browned.
seeds all over the broccoli and serve.
Sprinkle
Parmesan Roasted Broccoli by Ina Garten
cookeatshare.com
Serves 6
4-5 pounds / 2kgs broccoli
8 garlic cloves, peeled and thinly sliced
4-6 tbsp extra virgin olive oil
2 tsp lemon or lime zest
2 tbsp lemon or lime juice
4 tbsp pine nuts, toasted
½ cup parmesan cheese, freshly grated
2 tbsp basil, julienned
Salt and pepper to season
Cut and wash the broccoli into chunky florets (they will reduce in size after roasting). Then lay
the broccoli out on a kitchen napkin to dry (like, very, very dry) while you prep things up.
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Preheat the oven to 425°F/220°C.
Now in a sheet pan, arrange the broccoli in a single layer and toss the garlic on it. Drizzle with
4 tbsp of extra virgin olive oil. Season with salt and freshly ground pepper.
Roast for 20 minutes or until the broccoli has browned a bit and the broccoli has a crisptender texture. As soon as you remove it from the oven, toss it with 1-2 tbsp of olive oil and
the rest of the ingredients – lemon juice, lemon zest, pine nuts, Parmesan and basil. Serve hot.
Some points that will help you along the way:
Make sure to dry the broccoli very well before you roast them – if they have water on them
they will tend to steam more than dry roast. You could lay them on a kitchen napkin for 30
minutes after you’ve washed them.
Let your pan preheat in the oven so it gets scorching hot, and then toss the broccoli on it to
get maximum crispiness.
I think the lemon is the key part – don’t skimp on the lemon or lime zest – add a squeeze of
the lime juice if you like. I loved the pine nuts in them. I think walnuts would taste fab too.
Marinated Raw Broccoli
ecoarttech.net
One Stalk of broccoli
Two tablespoon of sesame oil
Two tablespoons of raw sesame seeds
Two tablespoons of dulse flakes
Four tablespoons of Braggs Liquid Aminos
Two tablespoons of nori flakes (grind up a nori roll in spice
grinder)
Cut the broccoli into individual flowers and place into a large salad bowl. Add sesame oil
and stir the broccoli with a large spoon until all pieces are lightly coated in oil. Throw in the
sesame seeds, dulse flakes, the ground nori flakes, and Braggs Liquid Aminos and stir until all
ingredients stick to the broccoli.
The longer the recipe sits and thinks about itself the more flavorful it will become — 15 – 30
minutes. You can also just eat it right away and it will still taste pretty damn good.
Eat the broccoli and you will feel happy
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Orange Broccoli
realismple.com
Ingredients
1 tablespoon olive oil
Zest of 1/2 orange, peeled in long strips
1/4 tablespoon crushed red pepper flakes
1 bunch broccoli, cut into small pieces, stalks peeled and
thinly sliced (6 cups)
1/2 teaspoon kosher salt
In a large, heavy skillet, heat the oil over medium heat. Add the orange zest and red pepper
and let the mixture sizzle for 30 seconds. Add the broccoli and cook, stirring occasionally, for
5 minutes or until tender. Sprinkle with the salt.
Curried Couscous with Broccoli and Feta
myecipes.com
Ingredients
1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove
from heat; cover and let stand 5 minutes. Fluff with a fork.
While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
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Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas),
tossing gently. Sprinkle with cheese.
Broccoli and Cheddar Quiche with a Brown Rice Crust
closetcooking.com
Serves 6-8
Ingredients
2 cups cooked brown rice
1/4 cup cheddar cheese (finely grated)
1 egg
4 eggs
1 cup milk
2 cups broccoli (cut into bite sized pieces and
blanched)
1 cup cheddar sharp cheese (grated)
4 green onions (sliced)
1 pinch nutmeg (optional)
salt and pepper to taste
Directions
Mix the rice, cheese and egg in a bowl. Press the rice mixture into a pie plate, about 1/4
inch thick. Bake in a preheated 450F oven until the edges and bottom just start turning
golden brown, about 5-7 minutes.
Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and
pepper. Pour the egg mixture into the pie crust. Bake in a preheated 375F oven until golden
brown and set in the center, about 30-35 minutes.
Orange Broccoli
realsimple.com
Ingredients
1 tablespoon olive oil
Zest of 1/2 orange, peeled in long strips
1/4 tablespoon crushed red pepper flakes
1 bunch broccoli, cut into small pieces, stalks peeled and
thinly sliced (6 cups)
1/2 teaspoon kosher salt
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In a large, heavy skillet, heat the oil over medium heat. Add the orange zest and red pepper
and let the mixture sizzle for 30 seconds. Add the broccoli and cook, stirring occasionally, for
5 minutes or until tender. Sprinkle with the salt and serve.
Broccoli Polenta
mindjivasoul.com
3 1/2 cups vegetable broth or water
1/4 - 1/2 teaspoon of salt
1 cup polenta corn grits
2 tablespoons olive oil
4 cups very well chopped broccoli – stalks and all!
Bring the water and salt to a boil in a medium saucepan. Add the polenta in a slow, steady
stream, mixing with a whisk as you pour it. Add the broccoli and olive oil, and lower the heat
to low. Cover and let simmer for 15 minutes, stirring often. Turn off the heat, cover, and let sit
for 10 more minutes, stirring occasionally.
Molding Method: Grease a muffin tin with olive oil. Spoon the polenta into the tin, almost all
the way to the top of the compartments. Refrigerate for about an hour. Use a fork to pry the
polenta out of the tins.
Lemony Broccoli Salad
foodandwine.com
1 large head of broccoli (1 1/2 pounds), cut into 1-inch
florets, stems peeled and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 small shallot, minced
Kosher salt and freshly ground pepper
Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and
cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under
cold water until cooled; pat dry.
In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and
season with salt and pepper. Add the broccoli, toss to coat and serve.
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Roasted Broccoli with Soy Sauce and
Sesame Seeds
kalynskitchen.com
1 lb. fresh broccoli florets 1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted
Preheat oven to 450 F.
Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets
start, and break apart so broccoli is in same-sized pieces. Place broccoli in plastic mixing
bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking
sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or
until broccoli is tender-crisp and slightly browned on the edges.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds.
When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again.
Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and
Walnuts
marthastewart.com
Serves 4
The elements can be arranged on a platter for a composed salad or tossed together in a
bowl for a traditional one.
For the Broccoli
2 small heads broccoli, trimmed and cut into large
florets
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
For the Chickpeas
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 can (15 ounces) chickpeas, drained and rinsed
Coarse salt
1 teaspoon sherry vinegar
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For the Goat Cheese Puree
1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
For the Vinaigrette
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon sherry vinegar
1/2 teaspoon honey
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
For the Assembly
1 head romaine lettuce, leaves separated
Candied Walnuts, or 1 cup toasted walnuts
Directions
Make the broccoli:
Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread
on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15
minutes.
Make the chickpeas:
Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until
translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add
vinegar, and cook until liquid has evaporated, about 1 minute.
Make the goat cheese puree:
Combine all ingredients in a food processor, and puree until smooth, scraping down sides
once. Puree can be refrigerated for up to 1 day.
Make the vinaigrette:
In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady
stream, whisking constantly until emulsified.
To assemble:
Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette.
Arrange on a platter with chickpeas and walnuts. Serve with puree and additional
vinaigrette on the side.
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Asian Inspired Broccoli And Romaine Salad
featsoffeasts.com
Ingredients
Romaine lettuce, tear up the leaves
Broccoli florets, steamed and shocked in cold water
Toasted almond flakes (or use whole or substitute with
toasted cashews)
Mixed sesame seeds (black and white)
Dressing;
Juice of 1 lime
2 tablespoons light soya sauce
1 teaspoon sesame oil
2 tablespoons sunflower oil
Chilli Flakes
1/2 teaspoon sugar
Directions
Mix all the ingredients for the dressing together. Taste and adjust anywhere that’s necessary.
In a large bowl, place your Romaine leaves and cooked broccoli. Drizzle the dressing over it
and toss to coat all over. Add toasted almond flakes and sesame seeds. Give a final toss
and plate. Eat plain or with other accompaniments. Enjoy!
Grilled Romaine Salad
blog.fatfreevegan.com
Serves 2
1 heart of romaine lettuce (about 170 grams)
1 teaspoon white balsamic vinegar
1 teaspoon sunflower seeds
freshly ground black pepper
Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure
not to cut too much–all the leaves need to stay attached.
Heat your George Foreman grill or a stove-top grill pan. Spray it lightly with olive oil, if
necessary. (You know your grill–if you think it might stick, give it a quick spray.) Once it’s hot,
put one romaine half on it, two if they will fit. Close the top of the Foreman grill or press the
lettuce down lightly with a spatula if you are using a grill pan. Cook for about 2 or 3 minutes,
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Page 76
until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2
minutes.
Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon
sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.
Romaine Salad with Curried Nuts and Sweet Potato for Arthritis
myhealingkitchen.com
The more color in your veggies, the more abundant the nutrients, making this crunchy
rainbow-colored salad a super arthritis healer. Turmeric, ginger, cinnamon and all the other
spices in curry are powerful anti-inflammatories. Romaine’s selenium fights those free radicals
that damage cartilage and sweet potato is the queen for both taste and bountiful betacarotene.
1 large sweet potato peeled and diced
1/2 cup almonds
1 tablespoon pure olive oil
1 tablespoon yellow madras curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh ginger root minced
2 cloves garlic minced
1/4 cup plain yogurt
1 tablespoon coconut milk
2 tablespoons grapefruit juice
1 head romaine chopped
3 green onions chopped
Preheat the oven to 350 degrees.
Bake the sweet potatoes for 25-35 minutes or until fork tender.
Toss the nuts with the olive oil and bake for 5-7 minutes. Mix the curry powder, onion powder
and garlic powder in a bowl and toss with the hot nuts.
Combine the ginger, garlic, yogurt, coconut milk and grapefruit juice and mix well.
To serve, place the romaine on the plate and top with the sweet potatoes, nuts, green
onions and dressing.
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Two Squash and Romaine Salad With Rosemary Vinaigrette
food.com
1 1/2 lbs small zucchini , cut into 2x1/4 -inch julienne
1 1/2 lbs small crookneck yellow squash , cut into 2x1/4-inch julienne
2 tablespoons balsamic vinegar
3/4 teaspoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
9 tablespoons olive oil
1 1/2 teaspoons olive oil
1 teaspoon minced fresh rosemary
1 large head romaine lettuce
fresh ground pepper
Blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1
1/2 minutes. Drain;rinse with cold water,drain well and pat dry.
Combine vinegar,mustard and salt in bowl. Slowly whisk in oil in thin stream; stir in rosemary.
Set aside large outer romaine leaves for garnish. Cut tough center stems from remaining
romaine; cut leaves into 2x1/2-inch strips.
Mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl; let marinate 10 minutes.
Mix in romaine strips and enough viniagrette to coat. Line shallow bowl with reserved
romaine leaves. Mound salad in center and serve.
Roasted Grape Tomatoes
food.com
Ingredients
4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic
cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
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In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are
in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too
dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have
thickened. Serve hot from oven.
Pasta With Kalamata Olives and Roasted Grape Tomato Sauce
food.com
Serves 4-6
Ingredients
2 1/2 lbs grape tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon hot pepper flakes
3 tablespoons chopped fresh oregano
1 lb farfalle pasta ( whole wheat preferred)
1/2 cup pitted kalamata olive, halved
1/4 cup drained capers
6 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted (optional)
Directions
Position rack in center of oven and preheat to 375°F.
Combine tomatoes, oil, garlic,vinegar, and crushed red pepper in 13x9x2- inch glass baking
dish . Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and
juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours
ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes
while pasta is cooking.).
Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese
to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven ? if
using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't
burn. This happens very quickly.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated
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Dilled White Bean and Grape Tomato Salad
bonappetit.com
Serves 6-8
A rustic salad that adds color to the table. Letting the salad marinate allows the flavors to
meld.
Ingredients
2 15-ounce cans cannellini (white kidney
beans), rinsed, drained
2 1/2 cups halved grape tomatoes (about 12
ounces) or cherry tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
Preparation
Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room
temperature 1 hour.
Roasted Grape Tomatoes
food.com
4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic
cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are
in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too
dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have
thickened. Serve hot from oven.
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Tomato and Mozzarella Bites
Yield 20 appetizers
Ingredients
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Directions
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another
half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle
with salt and pepper. Mix the vinegar and oil together in a small bowl as a dipping sauce.
Slow Roasted Tomatoes
smittenkitchen.com
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or
grape tomato crosswise, or Roma tomato
lengthwise and arrange on a parchment-lined
baking sheet along with the cloves of garlic.
Drizzle with olive oil, just enough to make the
tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go
easily on these because the finished product will be so flavorful you’ll need very little to help
it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled
and dry, but with a little juice left inside–this could take more or less time depending on the
size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep
them in the fridge for the best summer condiment, ever. And for snacking.
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Grape Tomato Feta Salad
simplerecipes.com
1 pint grape tomatoes
2 tablespoons finely chopped purple onion
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
2 1/2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (4 oz.) package Basil & Tomato crumbled Feta
cheese
Cut grape tomatoes in half and place them in a medium bowl. Toss in all remaining
ingredients, except feta. Make sure your salad has enough salt and pepper to taste and
you're finish tossing, then add feta in last toss. Eat right away or served chilled. This salad is
best eaten the same day it's made.
Penne with Grape Tomatoes and Mozzarella
marthastewart.com
Ingredients
12 ounces ridged or plain penne
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls),
halved, or 8 ounces fresh mozzarella, cubed
2 tablespoons fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar
Cook pasta in a large pot of boiling salted water until al dente, according to package
instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta
mixture, and return to pot.
Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta
water a little at a time to create a thin sauce that coats penne (you may not need all the
water). Season with salt and pepper; toss to combine. Serve, garnished with additional
thyme.
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Page 82
Chickpea Quinoa Chard Pizza topped with Roasted Cauliflower and
Grape Tomatoes
keeprecipes.com
Ingredients:
1 cup sprouted or cooked chickpeas(I used sprouted over 1.5 days)
1/2 cup sprouted or cooked Quinoa(I used Alter Eco rainbow Quinoa, sprouted over 1 day)
1 cup chopped Chard or Kale
2 Tablespoons organic oil of choice(I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive
oil)
1/2 teaspoon cumin powder
1/2 teaspoon salt or to taste
2 cloves of garlic
1/2 teaspoon Chana masala spice blend(also called chole
masala in Indian stores) or Garam masala or curry powder
1 dried red chili or to taste or skip
Toppings
1/2 -2/3 cup small cauliflower florets
1/3 cup Grape tomatoes
Chopped cilantro(optional)
Sauce
1 medium tomato
1 garlic clove
spices and herbs of choice (I added cumin, ginger powder, chopped cilantro, lemon juice,
salt, pepper)
1 teaspoon olive oil
Or use other fave sauces like marinara, pesto.
Method
Pulse all ingredients for the crust until a thick doughy batter is formed.
Spread the thick batter on parchment lined sheet using circular motion to about a 1/4 inch
thick. (To help make the crust sturdier and less wet, add some flaxmeal or other dry seed
meal) Bake in preheated 375 degrees F for 15 minutes,
Meanwhile, pulse 1 or more tomato, garlic, spices, herbs into a coarse mix.
Mix the cauliflower, salt, pepper and marinate till ready to put on the base.
(Or coat Cauliflower in salt, pepper and olive oil and use the sauce as base)
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Page 83
Prep other veggies, chop into small pieces. I used grape tomatoes, you can add some
sweet potatoes, broccoli, bell peppers, onions, anything that you want to grab :).
Take the base out once the center is slightly firm. Spread sauce, top it with the marinated
cauliflower, other veggies, sprinkle salt and pepper/chili flakes to taste. (Use a less wet sauce,
else the crust will get mushy and even more delicate)
Bake for another 35-45 minutes in the center or bottom rack.(depends on your oven and
crust thickness. Lift up the crust lightly with a spatula to check that its not wet in the middle)
Top with chopped cilantro or fresh herb of choice, Serve hot!
Cauliflower Steaks with Spiced Corn
foodandwine.com
Ingredients
2 large heads of cauliflower, stems lightly trimmed
2 ears of corn, shucked
1/4 cup olive oil
1 fresh red chile, seeded and minced
4 scallions, chopped
2 teaspoons drained capers
Salt and freshly ground black pepper
Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of
cauliflower to form "steaks." Reserve the remaining cauliflower for another use.
In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and
cool, then cut the kernels from the cobs.
In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately
high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in
the corn and capers and season with salt and black pepper.
In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower
steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes
per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of
oil and 3 cauliflower steaks.
Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the
cauliflower steaks for 25 minutes, until tender and richly browned.
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Cauliflower and Chickpea Stew With Couscous
realsimsple.com
Serves 4
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
kosher salt and black pepper
1 28-ounce can whole tomatoes
1 15-ounce can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
1 5-ounce package baby spinach, chopped
1 cup couscous
Directions
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring
occasionally, until it starts to soften, 4 to 5 minutes.
Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until
fragrant, 1 minute.
Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas,
cauliflower, raisins, and ½ cup water and bring to a boil.
Reduce heat and simmer until the vegetables are tender and the liquid has slightly
thickened, 15 to 20 minutes.
Ginger Cauliflower Stir Fry Recipe
vegindianrecipe.com
Serves 2
Ingredients
2 Cups Cauliflower, medium size florets
1 Tablespoon Ginger, grated
1 Tablespoon Cilantro (Coriander Leaves),
chopped
1 Teaspoon Soy Sauce
1 Tablespoon Ketchup
1/4 Teaspoon Black Pepper powder
Salt to Taste
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Page 85
Method:
Heat a large skillet or wok over medium heat, add oil. Add grated ginger and stir-fry for
few seconds. Add cauliflower florets stir fry for 5 to 6 minutes or until crisp tender. Add
chopped cilantro, soy sauce, ketchup, black pepper powder and salt, mix well. Stir and
cook for 2 to 3 minutes.
Serve while hot with Vegetable fried rice.
Roasted Cauliflower Salad with Dried Cherries
blogs.babble.com
Ingredients
1 head cauliflower, quartered and sliced
2 tablespoons olive oil
2 tablespoons butter
1 red onion sliced
1/4 cup dried cherries or unsweetened
cranberries
1/4 cup pine nuts, lightly toasted
1 tablespoon diced chives
1 tablespoon diced parsley
2 teaspoons prepared horseradish
1 tablespoon lemon juice
salt and pepper to taste
1/4 teaspoon red pepper flakes
Directions
Preheat the oven to 400 degrees. Arrange the cauliflower slices flat on 2 rimmed cookie
sheets. Brush the cauliflower with the olive oil being sure to coat each side. Sprinkle with salt
and then roast the cauliflower for 25 – 30 minutes, rotating the baking sheet and flipping the
cauliflower halfway through. Remove from oven when the edges are slightly blackened and
the flesh turns golden.
Remove the cauliflower to a large bowl and set aside. In a large skillet, heat the butter over
medium-high heat. When it is bubbly and fragrant, add the onions and saute for 5 minutes.
Then add the cherries, pine nuts, herbs, and horseradish. Saute everything for 3 more
minutes. Fold in the cauliflower, add the lemon juice, and cook for 3 more minutes. Check
the salt, pepper and acid levels.
Spoon into a serving bowl, and set aside for 5 minutes while the flavors gel. Serve with a
sprinkle of red pepper flakes and a few parsley leaves.
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Page 86
Creamy Cauliflower Mash
tastyleafcurry.blogspot.com
Ingredients
Cauliflower: 1 cup chopped
Garlic: 1 clove
Thick yogurt : ( preferably low fat):1 tbsp+
Butter: salted or unsalted: 1 tsp
Salt & Pepper: as per taste
Steam cauliflower florets along with garlic till they are tender. Allow them to cool. Blend in a
mixer the cooled florets and garlic adding yoghurt, butter and salt and pepper. You will be
getting a creamy thick puree. Adjust the salt and pepper and serve as a side to your
choice of main course.
Pasta with Cauliflower
simplyrecipes.com
Variations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and
or some saffron.
Ingredients
1 onion, chopped (about 1 1/2 cups)
2 Tbsp anchovies packed in oil, minced (about 6 anchovies)- optional
Olive oil
1 cup fresh breadcrumbs*
1 large head of cauliflower, core removed and
discarded, florets coarsely chopped
5 cloves of garlic, minced
1/2 teaspoon of crushed red pepper flakes
Salt and freshly ground black pepper
3 Tbsp tomato paste
1/2 pound small elbow macaroni
1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
1/4 cup chopped Italian parsley
1/2 cup freshly grated Parmesan cheese
* To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food
processor until you have small crumbs.
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Page 87
Method
Toast crumbs in a little olive oil in a skillet on medium high heat until lightly browned. Remove
crumbs from skillet and set aside.
Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies.
Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook
for 5 minutes, until the onions are soft. Remove from heat. While you are cooking the onions,
put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to
boil.
Heat 4 Tbsp olive oil in a large skillet on medium high heat. Add the cauliflower, stir
infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are
lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to
taste. Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato
paste, tomatoes, onion, garlic, and anchovies, stir to combine well. Cook, uncovered, on
low heat, until the cauliflower is tender.
Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta
package's cooking directions. Drain the pasta from the cooking water and add the cooked
pasta to the cauliflower mixture. Stir in about half of the parsley, breadcrumbs, and
Parmesan (leave the rest for garnish on top). Makes great leftovers!
Cauliflower Pilaf
loseweight.com
1 tablespoon extra-virgin olive oil
4 cups finely chopped cauliflower florets (about 1 medium
head)
1/2 teaspoon salt
3/4 cup reduced-sodium chicken (or vegetable) broth
1 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup currants
2/3 cup whole-wheat couscous
1/2 cup sliced scallion greens
Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until
softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over
high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the
liquid is absorbed, about 5 minutes. Fluff with a fork.
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Tangy lemon and briny olives perk up simple steamed cauliflower
eatingwell.com
1 large head cauliflower, trimmed and cut into bite-size pieces
2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon water
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped oil-cured or kalamata olives
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add
cauliflower, cover and steam until tender, about 4 minutes.
Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl,
cut segments from the membranes. Coarsely chop the segments and transfer to a serving
bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the
juice to the bowl with the segments. Add oil, shallot, water, thyme, salt and pepper to the
serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives.
Serve warm or at room temperature.
Creamy Chopped Cauliflower Salad
eatingwell.com
Ingredients
5 tablespoons mayonnaise or yogurt
2 tablespoons cider vinegar
1 small shallot, finely choppe
1/2 teaspoon caraway seeds, (optional)
1/4 teaspoon freshly ground pepper
3 cups chopped cauliflower florets, (about 1/2 head)
2 cups chopped heart of romaine
1 tart-sweet red apple, chopped
Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until
smooth. Add cauliflower, romaine and apple; toss to coat.
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Balsamic & Parmesan Roasted Cauliflower
eatingwell.com
Ingredients
8 cups 1-inch-thick slices cauliflower florets, (about 1
large head; see Tip)
1tablespoons extra-virgin olive oil
1 teaspoon dried marjora
1/4 teaspoon salT
Freshly ground pepper to taste
2 tablespoons balsamic vinegar\
1/2 cup finely shredded Parmesan cheese
Preparation
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.
Middle Eastern Roasted Cauliflower Recipe
homemade-recipes.blogspot.com
4 Servings
Combine mild cauliflower with the aromatic spices of the
Middle East for a distinctive side dish.
Ingredients
6 cups cauliflower florets (about 1 medium head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes, drained
1/4 cup raisins
1 tablespoon chopped fresh parsley
Preparation
Preheat oven to 500°.
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Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll
pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.
Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at
room temperature.
Roasted Cauliflower with Pistachios and Thyme
food.rlove.org
4 servings.
Ingredients
3/4 cup shelled pistachios
2 small to medium-sized heads of cauliflower, cut
into large but bite-sized florets
2 tablespoons olive oil
2 tablespoons stemmed thyme
sea salt, to taste
white pepper, to taste
Directions
Preheat oven to 350°F.
Arrange the pistachios on a baking sheet. Bake until toasted and fragrant but not burnt,
about 6-7 minutes.
Raise oven temperature to 450°F.
While the pistachios are toasting, toss the cauliflower, olive oil, and thyme in a large mixing
bowl. Season to taste with white pepper and sea salt. Arrange in a single layer in a baking or
casserole dish.
Place in oven and bake 30-35 minutes until brown and starting to char on the edges. (I find it
hard to overcook cauliflower, particularly if not cut too small. It just gets better and better,
developing great caramelization.) Halfway through cooking, remove from oven and gently
stir (or, even better, flip over each floret). Return to oven, rotating the pan.
Remove from oven. Sprinkle with toasted pistachios. Optionally, add 2 tablespoons of your
favorite, grassy olive oil.
Serve immediately.
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Curried Cauliflower and Peas
happytummyblog.com
1 onion, chopped
1 head of cauliflower, cut into florets
1 cup peas
2 tablespoons canola oil or other flavorless oil
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon corriander powder
Salt to taste
Sauté onions in a large pan until softened. Turn heat to high, and add the cauliflower florets.
When pan is very hot, pour water to about 1/2 inch high. Immediately cover as water sizzles.
Lower heat to medium and let cauliflower steam for about 2 minutes or until crisp-tender.
Remove lid, and add peas. Drizzle oil over vegetables, sprinkle in the spices and salt and mix
everything very well. Add more water in small increments as necessary. Continue sautéing
vegetables for another 3 to 4 minutes until most of the water has evaporated.
Easy Cauliflower Curry
chefinyou.com
Serves: 2 people
Ingredients
about 500 gms Cauliflower, broken into florets
2-3 medium tomatoes, chopped
1 tsp cumin seeds
1 tsp cumin-coriander powder
pinch of asafoetida
1/4-1/2 tsp chilli powder - to taste (optional)
a large pinch of turmeric powder
salt to taste
few curry leaves (optional) and cilantro to garnish
Method
Make sure to break the cauliflower into small florets - it helps to cook faster. Wash and clean
them well. In a skillet, add 1 tsp oil. Add the cumin seeds. make sure they don't burn - as
soon as they become aromatic, add the spices, tomatoes along with salt. Cook for 1 - 2
minutes. Now add the florets and give it a good toss. Close the lid, lower the heat to lowmedium and let it cook for about 8-10 minutes 5or until the cauliflower is soft. Add the
cilantro and curry leaves (if using) Serve Hot.
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Page 92
Paleo Dirty Rice
elanapantry.com
2 tablespoons olive oil
4 cloves garlic, minced
1 cup white onion, diced
2 celery stalks, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1 bunch scallions, chopped
3 cups cauliflower, riced with your food
processor or box grated
1 teaspoon fresh thyme
1 bay leaf
½ teaspoon celtic sea salt
½ teaspoon pepper
¼ teaspoon chili powder
½ teaspoon cumin
2 cups chicken stock or vegetable stock (thanks Mary)
Heat olive oil over medium heat in a large skillet. Add garlic, onion, celery, peppers and
scallions; saute until soft. Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili
and cumin. Add in the chicken stock (or vegetable stock). Allow to simmer over mediumlow heat, stirring frequently, for 30 minutes or so or until liquid is cooked down
Rosemary Roasted Cauliflower with Grand Padano Cheese
recipesfrom4everykitchen.blogspot.com
Serves 4-6
Ingredients
1 large head of cauliflower, cored and broken into
small florets
2 tbsp fresh rosemary, chopped
1 tsp kosher or coarse sea salt
½ - 1 tsp freshly ground black pepper
2-3 tbsp extra virgin olive oil
2-3 tbsp Grand Padano Cheese (like, but milder than
Parmesan)
Directions
Preheat the oven to 400°F/200°C
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Page 93
Combine the cauliflower florets, rosemary, salt & pepper and olive oil in a large bowl.
Place the cauliflower in a single layer in a lightly oiled roasting pan or…I often just use a foil
lined, lipped baking sheet for easy cleanup. Roast for 15minutes and toss. The cauliflower is
ready when it is still just firm but not crunchy. The taste should be sweet from the roasting.
Remove the cauliflower back to the bowl and toss with cheese. Taste for seasoning and
adjust as needed.
Roasted Cauliflower and Sesame Spread
tasteandtellblog.com
2 cups
Roasted cauliflower and ginger are combined with spice and tahini to make a delicious and
easy appetizer or snack.
Ingredients
1 (2 lb) head of cauliflower, halved crosswise, thinly sliced
1/4 cup vegetable oil
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons ground coriander
kosher salt
3 tablespoons tahini
3 tablespoons lemon juice
3 tablespoons chopped cilantro
sesame seeds
pita bread or chips, for serving
Directions
Preheat the oven to 450F.
In a large bowl, toss together the cauliflower, oil, ginger, coriander and salt. Spread the
mixture on a rimmed baking sheet and roast, stirring once or twice, until lightly browned in
spots, about 40 minutes.
Transfer the mixture to a food processor. Add the tahini and the lemon juice and pulse to a
coarse puree. Season with salt. Add the cilantro and pulse to incorporate.
Transfer to a bowl, top with sesame seeds, and serve with pita bread or chips.
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Page 94
Cauliflower Salad with Orange Vinaigrette
choosingraw.com
Serves 2
For the salad:
2 cups cauliflower, raw (you can steam gently if you like)
1 stalk chopped asparagus
2 small carrots, shaved, chopped, or julienned
2 tbsp parsley, chopped
3 tbsp golden raisins
For the dressing:
3 tbsp fresh squeezed orange juice
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
¼ tsp sea salt
Pepper to taste
Pulse the cauliflower in a food processor till it reaches a chopped, yet well defined
consistency (you can also do this by hand—it’ll just take longer!). Toss with the other
ingredients and set aside
Whisk all dressing ingredients together. Pour about 1/3 of a cup of this over the salad, toss
Cauliflower Zucchini Toss
myrecipes.com
14 servings
Ingredients
2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup pitted ripe olives, halved
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn salad greens
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Directions
Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and
simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large
bowl. Add zucchini, onions and olives; toss.
In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel,
salt and pepper; shake well. Pour over cauliflower mixture and toss to coat. Cover and
refrigerate for 2 hours.
Just before serving, toss with salad greens.
Oven Roasted Cauliflower
skinnytaste.com
Roasting cauliflower brings out it's nuttiness flavor and caramelizes the edges. Combining it
with garlic, lemon and olive oil and topping it with freshly grated Parmigiano Reggiano
makes this dish irresistible even to people who don't like cauliflower!
Ingredients
6 cups uncooked cauliflower florets (about 1
large) cut small
3 garlic cloves, chopped
1/4 cup olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are
coated and seasoned. Place in a large shallow roasting pan and place in the center of the
oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if
needed.
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