Yield: about 4 pints The original recipe was for cauliflower, but it works well with carrots, Brussels sprouts, green beans, daikon radish, peppers, cauliflower – you name it! Ingredients for pre-brine: 2 small heads cauliflower (or equivalent volume of other vegetables – about 4 cups) 1 1/2 ounces salt (about 3 tablespoons fine sea salt or 5 tablespoons […]
Yield: 4 servings This marinated vegetable salad is colorful, healthy, and delicious. Feel free to substitute vegetables you have on hand – sliced radishes, zucchini, sugar snap peas, red onion, you name it – they all work well! This makes a nice side salad, with or without the mixed greens. Ingredients: 1/2 cup corn kernels (1 ear of […]
Yield: 6 servings This dish is simple and tastes great. I often substitute a 14-ounce can of chickpeas for the potatoes. Enjoy this dish with brown rice. Ingredients: 4 chicken breasts, cut into bite-size pieces 1 cup of flour (for dredging) 1 large onion, chopped 2 teaspoons minced garlic 3-4 tablespoons curry powder 2 tablespoons ground cumin pinch […]
Yield: 6 servings (about 4 1/2 cups) This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. If you are working with cherry tomatoes like we did for the SOL Food Festival, just add them whole to the mix and purée them in the food processor. No chopping required. […]
Yield: 2 servings Cinnamon and cayenne bring out the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon add a lovely and light finish. Be sure to make a good choice when selecting your seafood using this handy guide. This dish is quick enough for a week night! Ingredients: 2 […]
Yield: 4 servings This legendary dish, originally from The Silver Palate restaurant, is a complex combination of sweet and salty flavors. This version, served up at Three Stone Hearth, adds carrots to the mix – which I like a lot. Enjoy this simple but sophisticated dish with quinoa or brown rice and a mixed green salad. Ingredients: […]
Yield: 6 servings This salad, simply dressed, makes for a wonderfully fresh addition to any winter meal. Ingredients: 1 large ruby-red grapefruit or 3 blood oranges 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin 1 cup fresh Italian parsley leaves 1/4 cup fresh mint leaves Extra-virgin olive oil Sea salt flakes Procedure: Cut […]
Yield: 4 servings If you don’t like goat cheese, you could substitute plain yogurt for a similar (admittedly not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place […]
Yield: 4 servings This is a great side salad for chicken or fish, or toss in some shrimp, and call it a complete meal. Ingredients 1/4 cup honey 1/4 cup soy sauce 4 teaspoons sesame oil 1 pound soba noodles, cooked until tender (sub: whole wheat spaghetti or udon noodles) 1/2 cup green onions, thinly sliced […]
Yield: 4 servings This soup is a great way to highlight summer corn, squash, and basil. With the quinoa added, it also provides a complete protein. A portion of the cooked corn can be puréed for a thicker soup, but I did not find this necessary. It thickens as it sits, so you may want to […]
