March Crazy Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:
2 # baby red potatoes, cut in half

2 T cooking oil

Salt & pepper

2 t Ras El Hanout spice blend

2 # crimini (brown) mushrooms, quartered

4 T cooking oil

Salt and pepper

1 grapefruit, juiced

1 lemon, juiced

1-2 T olive oil

1 T Ras El Hanout

Salt and pepper

2 bu lacinato kale, sliced ½” thick

2 honeycrisp apples, medium diced (1/2” on a side)

3 bell peppers, julienned then cut in half

1 bu spring onion, sliced thinly

Instructions:
1. Preheat the oven to 375 degrees.

2. Toss the potatoes with the first 2 T cooking oil, salt, pepper, and 2 t Ras El Hanout. Put on a sheet pan and roast in the oven for 30 minutes or until golden brown.

3. Heat a large sate pan over high heat, then add the 3 T cooking oil. Add the mushrooms and sauté until browned, then set aside in a large bowl.

4. In a medium bowl, whish together the citrus juice, the olive oil, the last of the Ras El Hanout and season with salt and pepper.

5. Add everything to the large bowl, toss together, then toss with the dressing and serve.

Red Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

2 # Yukon gold potatoes, diced medium (1/2” on a side)

2 T cooking oil

Salt and pepper TT

2 T cooking oil

1 head red cabbage, cut in quarters, core removed and sliced thinly

1 bu red chard, stems removed and leaves cut bite-sized. Stems sliced ½” thick.

Salt & pepper TT

1 T cooking oil

1 red onion, julienned

½ head garlic, cloves peeled & sliced thinly

½ bu celery, stalks peeled & sliced ¼” thick

3 bell peppers, cut into bite-sized strips (julienne, then cut in half)

2 lemons, juiced

2 T Melange Classique spice blend (from World Spice Merchants)

½ bu parsley, minced

Salt & pepper TT

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the potatoes in the first 2 T cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.

3. Heat the large sauté pan over high heat, then add the next 2 T cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.

4. Heat the sauté pan over high heat again, then add the last 1 T cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.

5. Add the peppers, lemons, spice blend, parsley and season with salt and pepper. Serve.

Delicious Stuffed Delicatas (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

5 delicata squash, cut into quarters & seeds removed

1 T olive oil

Salt & pepper TT

Stems of 1 bu red chard, sliced ¼” thick

½ head garlic, cloves peeled & minced

1 T cooking oil

Salt & pepper TT

3 cans garbanzo beans, drained and rinsed well

¼ can Joya tahini

2 lemons, juiced

1 bu parsley, minced

Salt & pepper TT

2 T sumac

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the squash in the olive oil and season with salt and pepper, and roast in the oven for 15-20 minutes or until browned and tender.

3. Heat the large sauté pan over high heat, then add the 1 T cooking oil. Add the chard stems and cook for 3-4 minutes, then reduce the heat to medium, add the garlic and cook 4-5 minutes more. Put in a large bowl.

4. Add the rest of the ingredients, combine and season with salt and pepper. Stuff in the squash quarters, top with the sumac and serve.

Chimichurri Roast Potato Salad with Winter Veggies (V)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors

Ingredients:

4 # Yukon gold potatoes, diced large (3/4” on each side)

3 T cooking oil

Salt & pepper TT

1 bu chard, stems removed (give stems to the squash group!) and cut roughly bite-sized

1 T cooking oil

Salt & pepper TT

1 ½ # Brussels sprouts, sliced ¼” thick

2 T cooking oil

Salt & pepper TT

1 ¼ # green beans, trimmed and cut bite-sized

[ Big pot of salted water]

1 head cauliflower, cut bite-sized

1 lemon, juiced

2 heirloom navel oranges, juiced

1 T chimichurri spice blend (from World Spice Merchants)

Salt & pepper TT (if needed)

Instructions:

1. Preheat the oven to 375 degrees. Bring the salted water to a boil.

2. Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.

3. Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. 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. Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.

6. Combine all ingredients, season to taste and serve.

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.

Uber Thanksgiving Veggies (V)

Ingredients:
2 acorn squash, cut into 1" thick rings and insides cleaned out
1 t olive oil
salt & pepper to taste

4 carrots, cut uniform & bite-sized
1 t olive oil
salt & pepper to taste

2 T cooking oil
1 yellow onion, thinly sliced
1 bu kale, ribs removed & cut bite-sized
salt & pepper to taste
1/2 C water

1/2 C pumpkin seeds
1 lemon, juiced

Instructions:
1. Preheat the oven to 400 degrees.
2. Rub the acorn squash with the first 1 t olive oil and season with salt & pepper. Roast in the oven for 15 minutes or until well-browned and tender. Set aside.
3. Toss the carrots with the last of the olive oil, salt and pepper and roast for 10 minutes. Set aside in a large bowl.
4. Reduce the oven to 325 degrees.
5. Remove the peel from the squash and cut into large chunks. Add to the carrots in the bowl.
6. Heat a large saute pan over medium-high heat and add the 2 T cooking oil. Heat up the oil, then add the onion and cook 2-3 minutes. Then add the kale & season with salt & pepper. Cook another 7-8 minutes, add the 1/2 C water and cook the water down.
7. Roast the pumpkin seeds in the oven for 5-7 minutes or until browned.
8. Add the lemon juice, combine with everything and serve.

Berbere Broccoflower & Mushroom Chips (V)

Ingredients:
2/3 lb. crimini mushrooms, sliced about 1/4" thick
3 T cooking oil
salt & pepper TT

1 T cooking oil
1/2 red onion, diced small
1 head broccoflower, core removed and cut about 1/2" on a side
salt & pepper TT
1 lemon, juiced
1 t berbere spice blend, or more TT

Instructions:
1. Preheat oven to 400 degrees.
2. Toss the mushrooms with the first 3 T cooking oil and season lightly with salt and pepper. Spread on a baking sheet and roast for 20 minutes or until well-browned and crispy. When they dry, they should be like thick chips in texture.
3. While the mushrooms are roasting, heat a large saute pan over high heat and add the last of the cooking oil. Add the onion and cook for 2-3 minutes, then drop the heat to medium-high, add the broccoflower and season with salt and pepper. Cook for about 5-7 minutes more, then add the lemon juice and berbere. Add the mushroom chips. Serve as a salad by itself or as a topping for something else.

Roasted Eggplant Soup (V)

HAPPY HALLOWEEN EVERYBODY!!!


Cooking skills focus: Knife skills, roasting, balancing flavors

Ingredients:
1 onion, cut into large rough chunks
1/2 head garlic, cloves peeled
1 T cooking oil
salt and pepper TT

3 eggplants, cut into large dice (3/4" on a side)
1 onion, cut into large dice
1/2 head garlic, cloves peeled
3 T olive oil
salt and pepper TT

5 C water
(available vegetable trimmings)
1/2# tomatoes, cut into large rough chunks

1 Fuji apple, diced roughly
1 1/2# roma tomatoes, diced roughly
3 T olive oil

3/4# baby red potatoes, cut in quarters
2 T Harissa powder
salt and pepper TT

1/3 bu parsley, chopped finely
1 grapefruit, juiced

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss together the first onion, the first 1/2 head of garlic cloves, the 1 T cooking oil and season with salt and pepper. Roast in the oven for 20 minutes, then set aside.
3. Meanwhile, toss together the eggplants, second onion and 1/2 head garlic with the 3 T olive oil and season with salt and pepper. Roast in the oven for 30 minutes, then set aside.
4. While that's roasting, start simmering the water in a large pot over medium heat. Add the tomatoes, vegetable trimmings, and roasted onion and garlic and bring to a low boil over medium-high heat for 30 minutes. Strain when done.
5. In a food processor, puree the eggplant with the onion and garlic, and the Fuji apple, tomatoes and last 3 T olive oil. Thin out with stock if necessary. Add to the strained stock, then add the potatoes. Season the soup to taste with harissa powder, salt and pepper at this point. Bring to a low boil over medium-high heat and cook until the potatoes are done. Add the grapefruit juice and parsley and taste for seasoning again. Serve.

Near-Broccoli Naked Casserole (V)

You'll be cooking with broccoflower (above) and broccoli rabe, but not broccoli.


Cooking skills focus: Knife skills, sauteeing, roasting, baking, balancing flavors

Ingredients:
2 T cooking oil
1 onion, julienned
1/2 head garlic, cloves peeled & sliced
salt & pepper TT

1 1/2 # roma tomatoes, cored & diced large (3/4" on a side)
2 T olive oil
salt & pepper TT

2 T cooking oil
2/3 # chanterelle mushrooms, quickly rinsed & dried, then diced small (1/4" on a side)
salt & pepper TT

1 head broccoflower, diced medium (1/2" on a side)
1 bunch broccoli rabe, 1/2" inch trimmed off the end and sliced 1/2" thick
3 T olive oil
salt & pepper TT
1 T Adobo spice blend, ground
1 lemon, juiced

2 C couscous
1 C water
salt & pepper TT

2 cans garbanzo beans, drained and rinsed well

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over high heat. Add the 2 T cooking oil. Add the onion and saute on high heat for 5 minutes, stirring occasionally. Add the garlic. Drop the heat to medium and saute for another 5 minutes, seasoning with salt and pepper. Set the onons and garlic aside. Keep the saute pan out.
3. Toss the tomatoes with the 2 T olive oil in a large bowl, season with salt and pepper and transfer to a sheet pan. Roast in the oven for 15 minutes. Keep the bowl out.
4. Meanwhile, heat the saute pan again over high heat and add the next 2 T cooking oil. Add the mushrooms and saute for 6-8 minutes, or until browned and slightly crispy. Remove and set aside.
5. In the large bowl, combine the broccoflower, broccoli rabe, roasted tomatoes, sauteed onions and garlic, the 3 T olive oil, lemon juice, additional salt and pepper and Adobo spice blend.
6. Put the couscous in the bottom of a baking dish and add the water. Season with salt and pepper. Add the garbanzo beans, then put the vegetable layer on top of the beans.
7. Bake covered in the oven for 30-40 minutes, or until the couscous is fully cooked.
8. Top with the sauteed chanterelle mushrooms and serve.

The Mixer Salad

I made this for a mixer at a friend's house recently. I think the mixer may have evolved into a shindig at some point.

[In condensed recipe format]

2 T cooking oil
1 bu collard greens, ribs removed and cut into strips
1/2 C water
2 t soy sauce
black pepper TT

[heat a large saute pan, add the oil and saute the greens on medium-high heat for 10 minutes. then, add the soy sauce, water and pepper, stir, increase heat to a boil and boil off the water.]

2 T cooking oil
1 red onion, quartered and sliced
1/2 head garlic, cloves peeled & sliced
1/3 C water
1 t soy sauce
black pepper TT

[heat the saute pan again. add the oil and saute the onion and garlic on medium-high heat for 6 minutes. then, add the soy sauce, water and pepper, stir, increase heat to a boil and boil off the water.]

1 head cauliflower, cut bite-sized
3 carrots, cut about 1/2" on a side
1 bell pepper, cut 1/2" on a side
2 cans beans, drained
3 T olive oil
1 T truffle oil
1/2 t black pepper
1 T soy sauce

[combine all ingredients. serve now or later, hot or cold.]

Togarashi Naked Casserole (vegan)

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

Cooking skills focus: Knife skills, sauteeing, baking

Ingredients:
2 T cooking oil
1 # crimini mushrooms, quartered
1 yellow onion, cut in half and sliced 1/4" thick
1  head garlic, cloved peeled & sliced 1/4" thick
4 Yukon gold potatoes, diced 1/2" on a side
1 head cauliflower, cut about 3/4" on a side
1 bu broccoli rabe, bottom 1/4" trimmed and sliced 1/2" thick all the way up
2 T olive oil
salt & pepper TT (about 2 t salt and 1/2 t pepper)
1 T & 1 t togarashi shichimi (Japanese seven spice)
1 lemon, juiced

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over medium-hgh heat. When you can see some wavy smoke lines coming from the pan, add the 2 T oil. Allow the oil to heat up for a few seconds, coating the pan, then add the mushrooms.
3. Brown the mushrooms for 4-5 minutes, stirring occasionally, then add the onion and garlic. Saute for 4-5 minutes more. Transfer to a very large bowl.
4. Add all of the remaining ingredients except the lemon juice. Toss gently until well-mixed. Transfer to a baking dish, cover and bake for 45 minutes to an hour, or until the potatoes are done. Sprinkle with the lemon juice. Taste and add more seasoning if desired.

Doesn't that taste healthy and also delicious? Healthy doesn't have to taste like rabbit food, no no no. You can do this with any combination of vegetables; just make sure everything's seasoned and all the pieces are cut so they'll cook at around the same time.

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.

Black Pepper Pineapple (vegan)

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

Cooking skills focus: Balancing flavors

Ingredients:
1/2 pineapple, diced
1 tiny pinch salt
a couple good pinches of black pepper, preferably freshly ground

Instructions:
1. Toss the pineapple with the salt and black pepper, and leave to macerate (break down and exude its own syrup) for 15 minutes. Serve as-is, or over ice cream or cake.

Is this even a recipe? I almost feel silly writing it down, it's so simple.

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.

Stuffed Potatoes Two Ways

The two ways are: (1) Vegan, and (2) Decidedly not vegan. So you get to please everybody.

Well, except picky eaters, but you didn't invite them anyway.

Makes: a lot

Ingredients:
12 medium red or yellow potatoes, cut in half
3 T cooking oil
salt & pepper TT

3/4 lb mushrooms, washed & sliced thinly
2 T cooking oil
plenty of salt & pepper TT
1/2 pt cherry tomatoes, diced
1 t red wine vinegar

2 T cooking oil
2 shallots, peeled & sliced
2 bu mustard greens, washed & rough chopped
1 head garlic, peeled & sliced thinly
4 ears corn, shucked & kernels cut off the cob
salt & pepper TT
1 t mustard

1 t cooking oil
2 Merguez sausages, diced
2 other sausage (we used sausage made from BAAAAAACON *droooool*)

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss the potatoes in 3 T cooking oil and season with salt and pepper. Place on sheet pans and begin to roast for 25-30 minutes or until golden and soft inside.
3. Meanwhile, toss the mushrooms with the 2 T cooking oil, salt and pepper and begin to roast in the oven for 20 minutes. When done, toss with the tomatoes and vinegar.
4. Heat a large sauté pan over high heat and add 2 T cooking oil. Add the shallots and brown for 2 minutes. hen add the mustard greens and garlic and cook for another 5 minutes, stirring occasionally. Add the corn and cook another 5-7 minutes. Season with salt and pepper. Divide into two parts and add the mustard to one part.
5. Heat the sauté pan again over high heat and add the last 1 t cooking oil. Add the diced sausage and cook until done and slightly crispy.
6. When they're cool enough to handle, scoop out a divot from each potato half to make room for the filling. Reserve the potato for another use like meat or vegetable hash, or a pureed soup.
7. For the vegan potatoes, layer from the bottom: corn/mustard greens (w/o mustard), then mushroom/tomato. For the meat ones: corn/mustard greens (w/ mustard), then sausage.

Super Vegan Salad

Bonanza of vegetables!

Ingredients:
1 T cooking oil
1 bu lacinato kale, washed and sliced thinly
salt & pepper TT

1 sm yellow onion, sliced thinly
1/2 C vinegar
1 large pinch each salt and pepper

1 C cashews
1 t olive oil
1 pinch salt
1/2 t curry powder

1 lemon, juiced
1 t masala kala or another masala spice blend
1/2 t salt
1/2 C olive oil

1/2 bu celery, peeled & sliced thinly
4 Persian cucumbers, washed & diced
4-5 heirloom carrots, washed & sliced thinly
1/2 C dried cherries

Instructions:
1. Toss the onion with the vinegar, salt and pepper and enough water to cover in a small container. Soak the onions for at least and hour and drain.
2. Meanwhile, heat a large sauté pan over medium-high heat and add the cooking oil. Add the kale, season and cook for 5 minutes. Set aside.
3. Toss the cashews with the olive oil, curry powder and pinch of salt. Set aside.
4. Whisk together the lemon juice, masala kala, 1/2 t salt and 1/2 C olive oil.
5. Toss all ingredients together and serve.

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.