Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes

Ingredients

Romanesco Broccoli dish:
• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest
Roasted Fingerling Potatoes:
• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary

Directions:
• Preheat oven to 400 degrees.
• Halve and chop potatoes to desired size and add to roasting pan.
• Finely chop a generous portion of fresh rosemary, about 1 tbsp.
• Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper.
• Mix well.
• Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.
• While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets.
• Clean and coursely chop leek. Peel and mince your garlic clove.
• Heat olive oil on medium heat until it swirls easily in the pan.
• Add leeks and stir.
• Allow to cook about 2 minutes, then add garlic.
• After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.
• Cover the pan and allow to cook, stirring occasionally, about 2 minutes.
• Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir.
• Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes.
• Serve immediately.

• Quinoa Stuffed Sweet Dumpling Squash
Serves 3
•
Ingredients

• 3 sweet dumpling squashes
• 1 tablespoon olive oil
• 1 small onion, diced (about 1/2 cup)
• 1/4 cup shelled pistachios, coarsely chopped
• 8 dates, coarsely chopped (about 1/4 cup)
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1 cup cooked quinoa
• Salt and freshly ground black pepper

Directions
• Preheat oven to 375 F.
• Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
• Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
• Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.
• Turn the squash upright in the baking dish and stuff with the quinoa mixture.
• Cover dish with aluminum foil and bake for another 20 minutes.

Sauteed Swiss Chard with Parmesan Cheese
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped
separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Directions
• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Creamed Cabbage

Ingredients
• 4 slices bacon
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 large head cabbage, cored and shredded
• 1/2 cup sour cream

Directions
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Roasted Garlic Lemon with Broccoli

Ingredients

• heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
Directions
• Preheat the oven to 400 degrees (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

SWEET AND SAVORY KALE

Ingredients:
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 1/2 cups chicken broth
• 4 cups stemmed, torn and rinsed kale
• 1/4 cup dried cranberries
• salt and pepper to taste
• 1/4 cup sliced almonds
Preparation:
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

VEGETARIAN POTSTICKERS
Ingredients:
• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker wrappers
• 2 tablespoons oil
Preparation:
1. Drain tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings, except oil.
2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper.
3. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. A cornstarch/water mixture will help seal the wrapper shut.
4. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Mess o’ Greens Salad
With Warm Pecan Dressing

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans 1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are Total Time: 17 min

Rapini and Garlic Recipe courtesy Rachael Ray

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
• 1 cup low sodium, no-fat chicken broth

Directions

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

Dark Greens With Pasta

2 pounds broccoli raab, turnip,
mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt

1 In a large pot, bring 2 to 3 quarts of water to a boil.

2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

3. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

Hot Wilted Greens

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans

1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.

4. Top with bacon and chopped pecans. Serve hot. Serves 4.

GINA’S TURNIP GREENS

Ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1 teaspoon red pepper flakes
• 1 1/2 pounds turnip greens, washed, stemmed, and chopped
• Freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 cup chicken stock
• 1/2 cup chopped pecans, toasted

Directions

Heat olive oil in Dutch oven over medium heat.  Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

BALSAMIC ROASTED KABOCHA SQUASH

Ingredients

• 1 tablespoon brown sugar, packed
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• a pinch salt
• 1 kabocha or buttercup squash

Directions

Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. Put squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.

CHICKEN, SHITAKE AND BOK CHOY SOUP

Directions

Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. But squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.

Ingredients

• 8 cups low-salt chicken broth
• 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
• 2 tbsp minced peeled fresh ginger
• 3 tablespoons fish sauce (nam pla)*
• 1 tablespoon soy sauce
• 1 tablespoon oriental sesame oil*
• 1/4 teaspoon chili oil*
• 3 cups thinly sliced bok choy
• 4 teaspoons rice vinegar*

• 2 green onions, sliced

Directions

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with green onions and serve.

*Available at Asian markets and in the Asian foods section of many supermarkets.

AVOCADO WITH KIWI FRUIT
Ingredients

• 1 tbsp Runny Honey
• The juice of 1 Lime
• 2 Red Chillies, deseeded and very finely chopped
• 2 tbsp Freshly shredded Mint Leaves
• 4 Kiwifruit, peeled and finely chopped
• 2 Large Avocados

DirectionsPlace the honey, lime juice, chillies, mint and kiwifruit in a medium sized mixing bowl and mix well. Leave to marinate for 30 minutes.

When you are ready to serve, halve the avocados lengthways, remove the stone then divide the kiwifruit mixture between the halves, spooning it into the centre of each avocado. Serve immediately

BRAISED FENNEL WITH ORANGE HONEY

Ingredients

• 4 large fennel bulbs
• 2 Tablespoons butter
• 1/4 cup white wine
• 1/2 teaspoon orange zest
• 1/2 cup fresh squeeze orange juice
• 1/2 cup chicken stock
• 1 Tablespoon honey
• 1/2 teaspoon white wine vinegar
• 1 Tablespoon thyme leaves, stems removed
• 1 Tablespoon parsley, chopped
• 1 1/2 teaspoon kosher salt

Preparation:

1.  Cut off the green tops of the fennel bulbs and trim the root slightly. Cut fennel in half from top through root, and through the widest diameter of the bulb. Lay each half flat and cut in half, leaving a bit of root on each wedge to help it hold together.

2.  Sauté Fennel: In a large high-sided sauté 2.  pan, melt butter. Add fennel wedges and sauté until golden, about 5-7 minutes. Stir only occasionally (because otherwise the fennel will break apart). Add wine and cook until reduced to a syrup. Zest the orange and set aside. Add the orange juice, chicken stock and honey. Cover pan, reduce heat to low, and cook until fennel is tender, about 15-20 minutes. Remove lid and reduce liquid to a thick syrup, about 5 minutes. Add the vinegar, orange zest, thyme and parsley then season to taste with salt. Serve immediately.

BEET CHUTNEY

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 3/4 cups chopped red onion
• 1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
• 1/2 cup water
• 1/2 cup red wine vinegar
• 3 tablespoon raisins
• 3 tablespoons sugar
• 2 teaspoons chopped fresh ginger
• 1 teaspoon yellow mustard seeds
• Pinch of cumin seeds

Preparation:

1.  Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds.

2.  Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.

CHUNKY CELERY SOUP

Celery pesto:  one cup (lightly packed) celery leaves, 1 large clove of garlic, 1/4 teaspoon salt, 1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds.

Ingredients:

• 1 large onion
• 1 large russet potato
• 3-4 small -medium carrots
• 10 medium-length stalks of celery,
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 5 cups of vegetable broth
• 2 cups cooked wild or brown rice,
• 1/3 cup celery leaf pesto (optional, see head notes)
• Parmesan cheese, freshly grated (optional)

Preparation:

1.  Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.

2.  In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through – resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

ROASTED WINTER VEGETABLE SOUP

Ingredients

• 2 sprigs fresh rosemary, chopped
• 1 pinch kosher salt
• 2 tablespoons extra virgin olive oil
• cooking spray
• 1 small butternut squash – peeled, seeded, and cut into large chunks
• 3 rutabagas, peeled and cubed
• 4 parsnips, peeled and thickly sliced
• 4 new potatoes, peeled and halved
• 10 cups chicken stock
• salt to taste
• freshly ground black pepper to taste
• 2 teaspoons aged balsamic vinegar
• 2 teaspoons white truffle oil (optional)

Directions

1. With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
2. Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
3. Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
4. Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely

browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.

1. While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
2. Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

ROASTED PUMPKIN RISOTTO

Ingredients

• 3 1/4 cups peeled, cubed pumpkin
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon chopped fresh garlic
• 1 onion, diced
• 1 cup baby spinach leaves
• 6 ounces feta cheese, cubed
• salt and pepper
• 2 cups Arborio rice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

BROCCOLI ROMANESCO WITH SALSA VERDE

Ingredients:

• 2 large romanesco heads
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 5 tomatillos
• 1 poblano chili
• 4 garlic cloves, peeled
• Hot Sauce, to taste
• A handful of cilantro
• Grated parmesan for sprinkling

Preparation:

1. Preheat oven to 425°F.
2. Clean the romanesco and slice into halves. Break off the florets and cut the big ones in half. Coat with olive oil and sprinkle with salt and pepper. Roast in the oven for about 15 minutes, shake the pieces around, flipping them, and roast for another 10 minutes. The more caramelized and crispy the better.
3. Meanwhile, peel and broil the tomatillos for about 5-10 minutes, or until charred and juicy. Char the poblano over an open flame, then scrape off the skin and deseed it.
4. Chop it roughly and place it, the tomatillos, the garlic, cilantro, and hot sauce in a food processor. Pulse it and taste for seasoning. Drizzle it over the charred romanesco and top with grated parmesan cheese. Enjoy immediately.

KABOCHA SQUASH AND SHRIMP SIMMERED IN COCONUT MILK

Ingredients:

• · 3 tablespoons olive oil
• · 3 garlic cloves, lightly smashed
• · 1 small onion, diced
• · 1 cup chicken broth or water
• · 1 teaspoon salt, or to taste
• · 1/2 teaspoon pepper, or to taste
• · 1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
• · 1/2 pound shrimp, shelled and deveined
• · 2 1/2 cups coconut milk (12 to 14 ounce can)
• · 4 heaped tbsp sugar
• · 2 cups water
• · 4 cloves
• · 2 star anise
• · 4 smallish quinces
• · ½ a lemon
• 4 tbsp maple syrup

Preparation:

1. Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks.
2. Heat the oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes.
3. Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm.
4. Add the shrimp and cook for about 2 minutes.
5. Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.

ROASTED QUINCE

Ingredients:

Preparation:

1.  Put the sugar and water into a saucepan and bring to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with lemon to stop them browning.

2.  Lower the quinces into the sugar syrup and let them simmer till tender. They may be ready in 25 minutes or perhaps take a little longer, depending on their size and ripeness.

3.  Set the oven at 350 degrees. When they are tender to the point of a knife, lift the quinces out and put them in a shallow baking dish or roasting tin. Take2/3 cup of the cooking liquid, add the maple syrup and, together with the aromatics, pour over the quinces.

Bake for 30 minute or so till very soft and tender. Serve with their cooking juices.

Ingredients:

• 2 Tablespoons olive oil
• 1 onion, or 2 leeks, chopped
• 3-5 cloves of garlic, chopped
• 1 teaspoon freshly purchased paprika or smoked paprika
• 1-3 sweet peppers, depending on their size, seeded and finely chopped
• 1 cup dried brown or black lentils, picked over and rinsed
• 5 cups broth or water
• Salt and pepper to taste (at least an entire teaspoon of salt for this one)
• 1-2 Tablespoons champagne or sherry or rice vinegar to finish the soup

Preparation:

1.  Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion/leeks begin to soften. Stir in paprika and allow it to cook for about a minute more.

2.  Add the chopped sweet pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and broth (or water) and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours.

3.  Season the soup with salt and pepper (more salt if you used water, less if you used purchased broth), and last Tablespoon olive oil. Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.

CARMELIZED BROCCOLI

Ingredients :

• 3 tablespoons extra-virgin olive oil
• 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
• 1/2 cup water
• 3 garlic cloves, thinly sliced
• Pinch of crushed red pepper
• Salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice

Preparation:

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.
2. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
3. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

STIR FRY BOK CHOY WITH GINGER

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 cups chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Preparation:

1.  Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute.

2.  Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

ROMESCO SAUCE

Ingredients:

• 4 large roasted yellow, orange, and or red peppers
• 1/2 cup toasted almonds
• 2 cloves garlic
• 1 ripe tomato
• 1 tsp salt
• 2 thick slices from a baguette
• 1 tsp paprika
• ½ cup or less olive oil
• Fresh basil leaves if available
• 2-4 Tablespoons sherry vinegar

Preparation:  Whirl everything in a food processor.

Ingredients:
3 Medium beetroot (raw)
5 Free range eggs
1 Cup Vegetable oil
2 Cups white sugar
3 Cups self raising flour
2 Table spoons baking powder
2 Table spoons chocolate powder
1 Table spoon butter
1 Small pinch of salt
500ml Whipping Cream (decorating)
2 Table spoons white sugar (decorating)

Pre-heat oven to 190 degrees Celsius.

Peel and chop beetroot (wear gloves to avoid dying your hands).

Blend beetroot with vegetable oil and salt until smooth.

Add egg yolks (save egg whites) and blend with beetroot.

Beat egg whites until firm and leave to one side.

Pour the beetroot mixture into a large bowl and stir in sugar.

Add chocolate, flour and baking powder, mixing well.

Finally add the egg whites,  folding gently and slowly.

Grease 2 x baking tins with butter (20 cm diameter).

Pour cake mixture into baking tins dividing in equal amounts.

Bake for 30 minutes.  Once pricked with fork, the cake should not stick to the fork.  Another way to test it is by pressing slightly, if the cake springs back, it is cooked.

Remove from the heat and baking tins.

Allow cake to cool down for 20 minutes or longer.

Meanwhile whip up cream and add 2 table spoons sugar.

Spread whipped cream on top of half cake before placing the other half on top.  Decorate as desired using remaining cream.

A great way to make natural red/pink icing for decoration is to soak freshly chopped beetroot in icing sugar for at least 20 minutes.
After which time, remove the beetroot and add remaining sugar to whipping cream.  All the juice is by then absorbed by the sugar and the colour will not run.  Delicious too.

Roasted Beets

Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel off as an oversized sweater. Roasted beets are particularly delicious in beet salads.

Start with beets that are firm and feel heavy for their size. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use.

Rinse any dirt or debris from the beets – some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375. Drizzle the beets with a bit of oil before roasting. I like to use olive oil, but grapeseed oil or canola oil work just fine, too. Sprinkle the beets with salt, too, if you like.

Note: If you’re planning on making a salad with the roasted beets, feel free to use plenty of oil here – you can use the beet-infused oil in the dressing when they’re done roasting.

Beet Greens Recipe

1 pound beet greens

1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)

1/4 cup chopped onion

1 large garlic clove, minced

3/4 cup of water

1 Tbsp granulated sugar

1/4 teaspoon crushed red pepper flakes

• 1/6 cup of cider vinegar

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.