Chimichurri-Tomato Naked Casserole (V)

Cooking skills focus: Sauteeing, baking, balancing flavors

Ingredients:

2 T cooking oil

1 ¼ # mushrooms, sliced thickly

2 T cooking oil

1 onion, sliced thinly

1 head garlic, cloves peeled & sliced thickly

2 T cooking oil

2 bu red chard, ribs removed and cut bite-sized

2/3 C water

1 bu broccoli rabe, sliced ½” thick

2 # tomatoes, cored & diced large

1 ½ # potatoes, cut into medium dice (1/2” on a side)

Salt & pepper TT (lots)

4 t Chimichurri spice blend (also from World Spice Merchants)

Instructions:

1. Preheat the oven to 400 degrees.

2. Heat a large sauté pan over high heat, then add the first 2 T cooking oil. Add the mushrooms and cook for 8-10 minutes, stirring occasionally. Set aside.

3. Heat the large sauté pan again over high heat, then add the next 2 T cooking oil. Add the onions and cook for 3-4 minutes, then add the garlic and cook 3-4 minutes more. Set aside.

4. Heat the large sauté pan again over medium-high heat, then add the last 2 T cooking oil.

3. In a large mixing bowl, combine the mushrooms, onion & garlic, and chard with all the remaining ingredients. Season with salt, pepper and Chimichurri spice blend. Transfer to a baking dish, cover and bake in the oven for 45 minutes, then serve.

French Fall Vegetable Salad (V)

Cooking skills focus: Knife skills, sautéing/caramelizing, roasting, balancing flavors

Ingredients:

1 ½ # tomatoes, diced large (I know they aren’t seasonal, but they were cheap and available when I went shopping)

2/3 C red wine vinegar

Salt & pepper TT

2 T cooking oil

1 # yellow potatoes, diced large (3/4” on a side)

1 t Melange Classique spice blend (from World Spice Merchants)

salt & pepper TT

1 t cooking oil

2 acorn squash, sliced 1” thick and seeds/insides removed

salt & pepper TT

2 T cooking oil

1 ¾” Brussels Sprouts, sliced ¼” thick

1 T cooking oil

2 bags braising greens mix

3 T olive oil

2 cara cara oranges, juiced

1 lemon, juiced

4 t Melange Classique spice blend

salt & pepper TT

2 avocados, medium-diced

Instructions:

1. Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end.

Preheat the oven to 400 degrees.

2. Toss the potatoes with the first 2 T cooking oil, salt & pepper. Roast in the oven for 30 minutes or until golden brown. Set aside when done.

3. Meanwhile, coat the acorn rings in the next 1 t cooking oil and sprinkle with salt & pepper. Roast in the oven for 20-25 minutes or until lightly browned and soft. When done, remove the peel and cut into large cubes, then set aside.

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.

5. Heat the sauté pan again over medium-high heat, Add the last of the cooking oil, then add the braising mix and briefly brown for 5-6 minutes.

6. Combine all ingredients (remove the tomatoes from their marinade) except the avocados, then add the avocados at the end so they don’t get too mashed up.

Crazy Vegetable Salad (vegan)

From the September Pike Market Community Kitchen at the Pike Market Senior Center.

Cooking skills focus: Knife skills, roasting, balancing flavors

Ingredients:
4-5 yellow squash, cut bite-sized
1 yellow onion, cut in half and sliced thinly
2 C vinegar (white/red wine, rice, apple cider, or even distilled white will do)
2 C water
2 t salt
1 t pepper

1 # crimini mushrooms, cut in half and then sliced thickly
2 T cooking oil
salt & pepper TT (about 1 t salt & 1/2 t pepper)

2 bu spinach, trimmed & cut bite-sized
1 bu radishes, trimmed & sliced thinly
3 avocadoes, diced
2 cans of beans, drained & rinsed
1 lemon, juiced
2 T olive oil
salt & pepper TT

Instructions:
1. Preheat the oven to 400 degrees.
2. Marinate the squash and onion: divide the vinegar, water, salt & pepper into two containers and put the squash in one and the onion in another. mix and leave to marinate for 30 minutes.
3. Meanwhile, toss the mushrooms with the 2 T cooking oil, salt & pepper, and transfer to a sheet pan. Roast in the oven for 20 minutes or until crispy. Set aside in a large bowl.
4. Remove the squash and onion from the marinade and add them to the mushrooms. Add all of the remaining ingredients. Season to taste and serve.

Another score for vegan goodness! This is less of a salad and more of a celebration of how nicely a variety of veggies and legumes can play together. Flavors and textures are distinctive but harmonize well.

King Kohlrabi Garnish

*Written for Clean Greens Farm & Market*

makes about 2 C of this "relish."
Ingredients:
2 kohlrabi, peeled & grated
3 carrots, grated
1 lime, juiced
2 tbsp olive oil
2 tsp soy sauce
¾ c fresh parsley, chopped
6 dashes Tabasco
black pepper TT (there should be enough salt in the soy sauce)

Instructions:
Combine all ingredients in bowl and add pepper to taste. If it needs more salt, add some more soy sauce.

That’s it! This relish adds a lovely spicy citrus note to any dish and makes really good friends with chicken + greens. As if chicken + greens were not delicious enough already.

Chicken + Greens Supper

*Written for Clean Greens Farm & Market*
serves 3 as a main course or more as a small plate

Ingredients:
1/2 t cooking oil
salt & black pepper TT
6 chicken drumsticks (free-range and grain-fed whenever possible!), scored deeply with a knife for faster braising

salt & black pepper TT
1 bunch kale, chopped bite-sized
6 red potatoes, diced bite-sized
2 T olive oil
3 slicing tomatoes, cut in half & sliced 1/2" thick
½ head garlic, peeled & sliced 1/4" thick

Instructions:
1. Preheat oven to 350.
2. Season the drumsticks with salt and pepper. Heat a large saute pan over high heat. Once it's hot, add the 1/2 t oil. Add the drumsticks and brown on all sides for about 6-8 minutes. Set them aside in dish and reduce heat to medium-high. Add the kale (in batches if necessary), season with a little salt & pepper, and cook for about 5 minutes or until wilted. Set aside.
3. In a large bowl, toss the potatoes with the olive oil, salt and pepper. Layer a baking dish from bottom in order as follows: potato, kale, chicken, tomato (embed among chicken), and garlic. Sprinkle with a bit more salt and pepper. Cover and bake until chicken falls away from the bone, approximately 2 hours.

Caution: Chicken is terribly delicious. This chicken is especially terribly delicious.

Summer Vegetable Naked Casserole

*Written for Clean Greens Farm & Market*

Vegetables!! Mmm-mmm. Fill your belly! So delicious and good for you!! You will feel a charge of wholesome energy after eating this and similar dishes.

serves 3-4 as a main course or more as a small plate

Ingredients:
1 1/2 C brown rice, rinsed
1/2 t salt
1 1/2 C water

1/2 head cauliflower, chopped bite-sized
2 broccoli crowns, chopped bite-sized (save the stalk for soup base!)
½ bell pepper, cut into 1/2" thick strips
3 carrots, cut into 1/2" thick coins
½ head garlic, peeled & sliced 1/4" thick
½ pint cherry tomatoes, cut in half
½ red onion, sliced thinly

½ bunch thyme, rinsed & picked off the stem
1/4 C olive oil
1 lemon, juiced
plenty of salt & black pepper TT

Instructions:
1. Preheat oven to 375.
2. Cover the bottom of a casserole dish with the rice, the 1/2 t salt and the water, mixing gently to combine. Layer vegetables atop rice, preferably with cruciferous veggies (cauliflower & broccoli) at the bottom, bell pepper & carrots toward the middle, and tomato & onion on top. Season each layer with some garlic, salt & pepper as you build the casserole. If you try to season the whole thing at the end, from the top, there will not be enough seasoning and picky eaters may think to themselves, "You know what? Vegetables are bland and that's why I don't eat more of them." And we don't want that. Anyway, finish by sprinkle thyme across the surface and drizzle on the olive oil
3. Cover with foil and bake for approximately 1 ½ hours, making sure the rice on the bottom is cooked. Sprinkle the lemon juice on top, then serve hot or at room temperature. Pretty easy, right? Who said cooking from scratch was hard?

*Note: A "naked" casserole is just an assembly of delicious things baked together, as a casserole would be, but without a binding component such as eggs, flour, or cheese.

Summer Afternoon Sandwich

*Written for Clean Greens Farm & Market*

makes about four little sandwiches

Ingredients:

2 T olive oil
½ medium red onion, thinly sliced
½ lb crimini mushrooms, cut in half & thinly sliced
3 cloves garlic, peeled & thinly sliced
½ bell pepper, julienned (cut into thin strips)
6 sprigs thyme, rinsed & picked off the stem
1 c. cherry tomatoes, cut in half

½ lemon, juiced
½ c. parsley leaves, rinsed & coarsely chopped
salt & black pepper TT (TT=to taste*)

½ baguette, cut into 4"-5" segments and then cut in half lengthwise

Instructions:

1. Heat a large saute pan over high heat. Once hot, add the olive oil. Then add the onion and brown for one minute.
2. Add the mushrooms, tossing to combine with oil and onion. Reduce heat to medium. Cook for 6-8 minutes, until the mushrooms have cooked down and the onion is translucent.
3. Add the garlic and bell pepper and cook for 2-3 minutes, until they are just tender. Mix in the thyme and tomatoes and cook 3-4 minutes more, unti lthe tomatoes have broken down a bit. Turn off the heat. Add the lemon juice and parsley, and season with salt and pepper.
4. Allow this filling to cool slightly before assemblin the sandwiches, then serve. Enjoy with friends! mmm…

*Note: "To taste" implies that you taste your food before you serve it to make sure it's seasoned properly. If you're not already in the habit of doing this, get into the habit! It makes a big difference in your results.

Naked Vegetable Casserole with Greens and Spiced Pecans

A naked casserole is a casserole-type combination of delicious things without a binding component such as eggs, cream, flour or cheese.

You know, I like cheese, eggs, milk and flour. But I also like the deliciously clean flavor of vegetables cooked together with some nice oil and a bit of seasoning. You don't have to be naked to cook this casserole, but you will be more popular if you are.

Ingredients:

2 T cooking oil
1 bu greens, washed and chopped bite-sized (any will do; I used collards)
2 shallots, peeled & sliced
1/2 head garlic, cloves peeled & sliced
salt & pepper TT

1 T olive oil
1 1/2 C pecans
1 t spice blend (I used a chimichurri spice blend from World Spice; most any spice or spice blend will do; just choose one you like)
salt & pepper TT

1/2 head cauliflower, washed & chopped bite-sized
1 crown broccoli (or enough to match the cauliflower), washed & chopped bite-sized
2 T olive oil
salt & pepper TT

1 1/3 C brown rice
1 1/3 C water
salt & pepper TT (enough to season the rice)

1 lemon, juiced
1 T truffle oil (optional)


Instructions:

1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over medium-high heat and add the 2 T cooking oil. Allow the oil to heat up and then add the greens. Saute for about 5 minutes and then add the shallots and garlic and cook for another 5 minutes. Do this in a couple of batches if you think you're crowding the pan too much. Set aside. Wipe out the saute pan.
3. Heat the saute pan again over medium-low heat. Add the 1 T olive oil, pecans, and seasoning. Stir together and cook for 5 minutes. Set aside.
4. In a large mixing bowl, combine the cauliflower, broccoli, 2 T olive oil, salt & pepper. Toss to combine and set aside.
5. Rinse the rice and layer it in the bottom of a baking/casserole dish. Add the water and season with salt & pepper.
6. Top the rice with the broccoli and cauliflower. Top that with the greens. Top that with the spiced pecans. Top that with a cover and bake for 40-50 minutes, or until the rice is done.
7. Sprinkle with the truffle oil (if using) and lemon juice. Serve hot or at room temperature.

Red Cabbage & Cashew Slaw, Stuffed Collard Greens and Red Quinoa with Caramelized Fennel

To me, delicious vegan food means lots of vegetables. This recipe is a combination of three small dishes to create an entrée that's got a lot of variety but still hangs together as a whole.

Ingredients:
Red Cabbage & Cashew Slaw:

5 cloves garlic, minced
2-3 jalapeños, minced
1 grapefruit, juiced
1/2 t salt
2 t Chimichurri powder
1 t sugar (preferably raw sugar)
2/3 C olive oil
1/2 head red cabbage, sliced very thinly
2 red bell peppers, sliced thinly
4 Persian cucumbers (or 1 English cucumber), cut bite-sized
1/3 bu cilantro, sliced thinly (use the stems too)
2/3 C cashews

Stuffed Collard Greens:
1 T cooking oil
1/2 head red cabbage, sliced thinly
6 cloves garlic, peeled & sliced
salt & pepper TT
1/2 lemon, juiced (you use the other half below)
1 zucchini, julienned (cut into thin planks 2" long, and then cut along the planks into little batons)
1 bu collard greens, washed, cut in half & ribs removed

Red Quinoa w/ Caramelized Fennel:
1 T cooking oil
1 yellow onion, sliced thinly
1 bulb fennel, washed, outer layer peeled (vegetable peeler) and sliced thinly (remove the tough, cone-shaped core at the bottom of the bulb)
salt & pepper TT
1/2 lemon, juiced
1 1/2 C red quinoa

Instructions:
0. Preheat oven to 400 degrees.

Red Cabbage & Cashew Slaw:
1. Whisk together the first seven ingredients in a big bowl. Add the rest of the ingredients and mix around.

Stuffed Collard Greens:
1. Heat a large sauté pan over high heat and add the cooking oil. Add the cabbage and garlic, season with salt & pepper and cook about 6-7 minutes. Mix in the lemon juice and zucchini.
2. Allow the filling to cool and stuff the collard greens with it like little burritos. Line them up in a baking dish, sprinkle with salt and pepper, cover and bake for 20 minutes.


Red Quinoa w/ Caramelized Fennel:
1. Heat the same large sauté pan over high heat and add the cooking oil. Add the onion and fennel and brown for 3-4 minutes, then season with salt and pepper, and reduce heat to medium-low. Cook for 15 minutes or until all soft and deliciously caramelized. Add the lemon juice and set aside.
2. While the onion and fennel is cooking, cook the quinoa according to package directions. Combine everything together.

Summer Vegetable Salad

So pretty.



Ingredients:
2/3 lb crimini mushrooms; washed, cut in half & sliced thinly
2 T cooking oil
salt and pepper TT

2 T cooking oil
5 ears corn, kernels cut off the cob
1/2 head garlic, peeled & cloves sliced
1/2 red onion, diced small
salt & pepper TT

1 bu lacinato kale, 1/2" trimmed off the bottom and sliced 1/2" thick
1 t cooking oil
salt & pepper TT

2 bu French breakfast radishes, washed & trimmed
1 T white wine vinegar (I used a really nice Pinot Grigio vinegar that my mom sent me)

Instructions:
1. Preheat oven to 425 degrees.
2. Toss the mushrooms with the first 2 T cooking oil and season with salt and pepper. Lay on a sheet pan and roast in the oven for about 20 minutes or until crispy.
3. In the meantime, heat a large saute pan over high heat and add the next 2 T oil. Add the corn, onion and garlic, season and saute for 6-8 minutes, or until lightly browned and softened. Remove from heat and reserve.
4. Heat the saute pan again over medium high heat and add the last 1 t oil, then add the kale. Season lightly with salt and pepper, and cook for 5 minutes.
5. Combine all ingredients and serve.

Zanzibar Egg Curry

(There are a lot of curry powders available.. you can pick one from Zanzibar or use whichever you like.. we used one from Pakistan with a nice sweet flavor)
from the last Pike Market Community Kitchen

Ingredients:
5-6 yellow potatoes, diced large
2 T cooking oil
salt & pepper TT
9 eggs
1 red onion
1/2 head garlic, minced
1" piece of ginger, minced
1/2 can tomato sauce
1 T cooking oil
1 can crushed tomatoes
1 C water
1 T & 1 t Curry Powder (we used a Pakistani curry powder from World Spice)
1/2 t salt
1/2 head cauliflower, chopped small
1/2 # yellow wax beans (or green beans), trimmed & cut bite-sized
1 bu broccolini, 1/2" trimmed from the bottom and sliced 1/2" thick
salt & pepper TT

Instructions:
1. Preheat the oven to 400 degrees. Toss the potatoes with salt, pepper and oil, and roast in the oven for 20 minutes or until golden. Remove and set aside.
2. Boil the eggs for about 10 minutes and set in an ice water bath to cool. When cooled, peel and cut them in half lengthwise.
3. In a food processor, puree the onion, garlic, ginger and tomato sauce together. Add a bit of water if you have to, taking from the 1/2 cup of water you'll use later.
4. In a large saute pan, heat the oil over medium-high heat. Add the onion-tomato mixture and cook for 5 minutes. Add the crushed tomatoes, water, curry powder and 1/2 t salt, and cook another 5 minutes.
5. Add the cauliflower, broccolini and wax beans and cook until just cooked, about 5 minutes. Add the eggs and gently combine. Serve over the roasted potatoes.

Pav Bhaji

(a Western Indian snack or light meal, often sold in stalls as street food. Kala Masala is one of many masalas, or Indian spice blends)
from the last Pike Market Community Kitchen

Ingredients:
3 large carrots (or 8-9 baby carrots), diced
1/2 cauliflower, diced
4 yellow potatoes, diced
2 T cooking oil
1 red onion, diced
1 can crushed tomatoes
1/2 can tomato sauce
1" piece of ginger, peeled & minced
1/2 head garlic, peeld & minced
3 chile peppers, minced
1 T Kala Masala (an Indian spice blend I got at World Spice in the market)
Salt & black pepper to taste
Rolls or bread for serving

Instructions:
1. Boil a large pot of salted water. Add the carrots and cauliflower and boil for 5 minutes, then remove from the water and set aside. Bring the water back to a boil and add the potatoes, boiling until just done, about 10 minutes for potatoes cut fairly small. Remove the potatoes and set aside.
2. In a large saute pan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes. Add the tomato products, ginger, garlic, chiles and Kala Masala and cook for 10 minutes. The oil should come to the surface and the sauce shoud reduce a little.
3. Add the potatoes and mash a bit with a potato masher or fork. Add the carrots and cauliflower, then season to taste.
4. Serve over toasted rolls.

Stuffed Bell Peppers with Roasted Potatoes & Eggplant Salsa

Thank you Maria, for creating this dish with me!



Ingredients:
5 red potatoes, diced large
1 T cooking oil
salt & pepper TT

1 T cooking oil
8 baby eggplants (or 2 Japanese eggplants), diced small
3 tomatillos, diced small
3 serrano chiles, diced small
salt TT
1 lemon, juiced
1/2 bu cilantro, chopped

1 T cooking oil
3 ears corn, kernels cut off the cob
1 bu kale (we used beautiful red kale)
2/3 lb. Portuguese longanisa sausage (or another sausage of your choice), diced or separated into chunks about 1/4" on a side
4 Japanese leeks (or 2 regular leeks, or 2 bunches of green onions), sliced
salt & pepper TT
1/2 bu cilantro, chopped

4 bell peppers, tops and seeds removed
olive oil
salt and pepper TT

Instructions:
[Roast the potatoes]:
1. Preheat the oven to 400 degrees. Toss the potatoes with the first 1 T cooking oil, salt and pepper, and roast in the oven for 20-25 minutes or until golden. Set aside. Keep the oven on for the bell peppers.

[Make the salsa]:
2. In a large saute pan, heat the next 1 T cooking oil over high heat. Add the eggplant and allow to brown well for 6-7 minutes. Reduce heat to medium and add the tomatillos and chiles, and cook another 2-3 minutes. Remove from heat and allow to cool, then add the lemon juice and cilantro, and season with salt to taste. Save the saute pan for the next step.

[Make the bell pepper filling]:
3. Heat the saute pan over medium-high heat and add the last 1 T oil. Add the kale and allow to wilt for 3-4 minutes. Add the corn and sausage and cook, stirring occasionally, for 10 minutes. Add the leeks and cook another 5 minutes. Season with salt & pepper to taste. Allow to cool and add the cilantro.

[Assemble]:
4. Rub the peppers with a light coating of olive oil and season inside and out with salt & pepper. Stuff with the filling and roast for 8-10 minutes. Serve with the potatoes and eggplant salsa.

Delicious Soup

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

4 cloves garlic [peel & slice thinly]
2 yellow potatoes, small [dice 1/2"]
1/4 lb crimini mushrooms [quarter]
1 bu green kale [wash & chop 1/4" on a side]
1/2 C crushed tomatoes
1/2 C water
5 C Delicious Stock
[combine these in a large saucepan; simmer until potatoes are just tender, about 35 minutes on low heat]

1/2 lemon [juice]
1 1/2 t kosher salt
1/2 t black pepper
[add, taste & serve]

(that's it.)

(soup is really easy when you have already made good stock.)

Vegetables over Rice

Ingredients:
1 t oil
½ bu celery, peeled & sliced ½” thick
1/2 head garlic, peeled & sliced ¼“
½ cup water
1 t oil
5 carrots, peeled & sliced ¼”
1 1/2 C rice
salted water
1 wax cucumber or ½ English cucumber, peeled (if wax) and sliced ¼ inch thick
salt & pepper TT
2 T white wine vinegar

Instructions:
1.Heat a saute pan over high heat and add 1 tsp oil. Add the celery and garlic, season and brown for a few minutes. Transfer to a small saucepan.
2.Deglaze the saute pan with the water, then pour over the celery and garlic. Cover the saucepan and cook on low for 20 minutes.
3.Meanwhile, start to prepare the rice according to package instructions.
4.Heat the saute pan again over medium-high heat, and add the last 1 tsp oil. Add the carrots, season and and saute for 2-3 minutes.
5.When all the vegetables are done, combine with the cucumber and add the vinegar. Taste for seasoning. Serve over the rice.

Random Vegetable Soup

I just bought a few dollars worth of vegetables from the slightly blemished section of the produce stand and decided to make soup with it. I don't think this recipe works well as something to actually follow, but instead as an example of how one can make soup with pretty much any assortment of vegetables, if they're all cooked in batches to that they get done at around the same time. And the nice thing about this method is that you always get a soup where all the ingredients really taste just like themselves.

Ingredients:
1 yellow onion, chopped large
1 head garlic, top 1/4th cut off
1 T oil
1 sweet potato, diced medium
6 baby red potatoes, diced medium
1 white potato, diced medium
1/2 bu celery, peeled and sliced 1/4" thick
4 carrots, peeled and sliced 1/4" thick
2 bu thin asparagus, bottom 1/3 cut off
2 tomatillos, diced small
1 zucchini, diced small
1 t oil
salt & pepper to taste
1-2 T white wine vinegar, to taste

Instructions:
1. Preheat oven to 425 degrees.
2. Toss the garlic and onion with the oil and roast in the oven 25 minutes.
3. Start a large pot with 2 qts water simmering over medium-low heat. Add all the vegetable scraps to it and start to simmer.
4. When the garlic and onions are done roasting, squeeze the garlic cloves out of the head and add them to the stock along with the roasted onions. Simmer the stock for around 45 minutes total, then strain.
5. Put the stock in a pot and add the sweet potato, potatoes, carrots and celery. Cook for 20 minutes over medium-low heat. Top the pot off with water if the level is too low.
6. Get a sauté pan very hot and add a teaspoon of oil. Sauté the asparagus, tomatillo and zucchini until slightly browned.
7. Season the soup to taste with salt, pepper and vinegar, and serve garnished with the green vegetable sauté.

Baked Salmon over Roasted Root Vegetables in Coriander Broth

(conforms to the elimination diet)
Serves 2

Ingredients:
1 C water
½ t coriander
1 1-inch piece of ginger, peeled & sliced
3 cloves garlic, peeled
1 pinch salt and black pepper
1 turnip
1 parsnip
1 beet
1 carrot
1 T olive oil
½ t salt
1 pinch pepper
2 salmon fillets
olive oil
salt and black pepper
½ lemon, juiced

Method:
Broth: Simmer the water, coriander, ginger, garlic, and 1 pinch each of salt and pepper over medium heat for 15 minutes. Strain and set aside.
Vegetables: Preheat the oven to 375 degrees.
Peel and cut the vegetables approximately one inch on a side.
Toss them in a bowl with olive oil, salt and pepper, then put on a baking sheet. Roast in the oven for 25-30 minutes or until tender. Set aside. Keep the oven hot.
Salmon: Season the fillets with a light coating of salt and pepper, and put in a baking pan over olive oil. Bake in the oven for 10-15 minutes or until the fish flesh starts to come apart at its seams a little and some white albumen (protein) comes out.

To serve: Warm the vegetables in the broth and put them in a shallow bowl, then put a fillet over each serving of vegetables. Top with lemon juice.

Fall Lamb Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

½ lb. lamb leg meat, cubed ¾ inch on a side

pinch each salt & black pepper

1 avocado

1 persimmon

¼ C pumpkin seeds

2 T olive oil

1 T lemon juice

large pinch each salt & black pepper

Method:

Season the lamb with salt and pepper.

Sear the lamb in a very hot pan, then reduce heat to medium. Keep the lamb moving in the pan until cooked, about 5-7 minutes for medium doneness.

Put the lamb on a cold plate and set aside to cool a bit.

Dice the avocado and persimmon; combine with the lamb and remaining ingredients. Serve or store.

Turkey Stock

(conforms to the elimination diet)

makes about ¾ gallon of stock

Ingredients:

3-4 lbs. turkey leg bones (pre-roasted if you want darker stock)

1 gal. cold water

1 leek, washed & sliced

6 cloves garlic, smashed

2 carrots, cut in large chunks

1 bay leaf

any other vegetable or meat scraps you have (within the diet)

Method:

Simmer bones in water for about 45 minutes, skimming off any foam that emerges.

Add vegetables and simmer for an hour.

Strain & store. Freezes very well.

Braised Winter Vegetables & Chicken over Roasted Potatoes

Ingredients:
7 chicken drumsticks
1/2 t salt
1/2 t pepper
1 t oil

8 sm. yukon gold potatoes, cut into large dice
2 T oil
2 t salt
1/2 t pepper

3/4 pound crimini (brown) mushrooms, sliced 1/4" thick
1/2 head garlic, peeled
1/2 yellow onion, sliced thinly
1 bu red chard, chopped into bite-sized pieces
4 carrots, cut into bite-sized pieces
2 t salt
1 t pepper

Method:
1. Preheat oven to 375 deg.
2. Sprinkle chicken with salt and pepper.
3. Heat a large saute pan over high heat and heat the oil in it briefly.
4. Brown the drumsticks in oil.
5. Put the chicken in a covered pan and cook in the oven about 45 min
to one hour.
6. Meanwhile, toss the potatoes in oil, coat with salt and pepper and
roast in the oven about 35-45 minutes.
7. While that's cooking, heat another large saute pan over high heat
and heat the oil in it briefly.
8. Add the mushrooms and brown well.
9. Add the salt and pepper, onion and garlic and stir. Cut the heat.
10. Put the mushroom mixture in a roasting container with the chard
and carrots. Stir together.
11. Cover the pan and cook for about 30 minutes.
12. Everything will hopefully be ready at around the same time.