3 cloves garlic, chopped
4 cups oyster mushroom, or another wild mushroom
Dry sherry wine, 3 tablespoons
Low sodium soy sauce, 1.5 tablespoons
1. In large skillet heat oil and garlic for 1 min.
2. Add mushrooms. Cook 5 minutes until mushrooms are tender.
3. Add sherry and soy sauce.
4. Once simmering start adding spinach. Continue adding and stirring until all spinach is wilted. Serve.
The other night I was a small Italian restaurant in Brooklyn for my cousins birthday and the waiter brought out a plate of the most amazing grilled garlic scapes. If you’re like me and have never heard of scapes before they are the flower stalk of the garlic bulb, and are often used in dishes the same way you would use garlic or scallions. I personally loved them on their own with some olive oil, salt and pepper. They taste like mild garlic, and if you can grill or sear them you’ll definitely want to do that for the char flavor.
- 10 garlic scapes
- olive oil
- sea salt + pepper
1. Wash the scapes and break off the harder ends (not the bulbs) like you would with asparagus.
Option 1 Sautéing
2. Cut into quarters so that they’ll fit in your pan. Put large sauté pan on medium-high heat.
3. Add olive oil to pan and wait for it to heat. Add scapes, salt and pepper.
4. Cook until al dente, approx. 5 minutes.
Option 2 Grilling
1. Place scapes in large bowl or plate. Massage with olive oil, and toss with salt and pepper.
2. Put on grill and cook until lightly charred, approx. 10min.
Prep & cook time: 60 minutes
Ingredients (serves 2 as main dish)
- olive oil
- 1 head cauliflower
- 1.5 cups plain Greek yogurt
- 1 lime
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
Remove all stems
Zest and juice lime
1. Preheat oven to 400 degrees. Lightly grease baking sheet with oil.
2. Trim the stems off the cauliflower- only white should show.
3. Add yogurt to medium sized bowl. Zest and juice lemon into the yogurt. Then add all spices. Stir.
4. Dunk the cauliflower into the yogurt sauce. Use a spoon and your hands to make sure the whole surface is covered with the yogurt. Tip: Excess sauce can be kept in fridge and used as meat marinade.
5. Place baking sheet in oven. Cook for 40 minutes until surface is lightly browned and crusted. Remove.
6. Let cauliflower cool for 10 minutes then slice. Serve alongside salad or as appetizer/sidedish for a group dinner.
Ingredients (serves 4)
Cook time: 10 minutes
- 2 lb. zucchini
- 1 small red onion, chopped
- 2 garlic cloves, finely chopped
- 2 Tbs. finely chopped fresh basil
- 1/4 cup extra-virgin olive oil
- Sea salt & fresh ground pepper
1. Trim the ends of each zucchini. Cut in half lengthwise and then chop into slices about 1/2 inch thick.
2. In a large pan heat olive oil. Add onions and garlic and sauté until browning, approx. 2 minutes. Add zucchini and toss occasionally until tender, approx 5 minutes.
3. Mix. in basil and cook for another minute. Salt and pepper. Serve.
Extra: If you want to make a larger and more colorful side dish add tomato. Toss in 2 large chopped tomatoes, or a pint of cherry tomatoes, a few minutes before zucchini is finished cooking.
Ingredients (4-6 servings)
- 2 heads of kale
- 2 onions, chopped
- A handful of flat-leaf parsley, just the leaves
- 1/4 cup olive oil
1. Remove stems from kale, place aside. Chop kale then chop stems. Place all into large pot or dutch oven.
2. Add all other ingredients and 1/4 cup water.
3. Cook over low heat for 30-40 minutes stirring occasionally.
Serve as a side dish or over chicken, pork, rice or pasta.
- 2 bunches asparagus, ends snapped off and washed
- 2 cloves of garlic, chopped
- 1/2 lemon, zested and juiced
- A handful of flat-leaf parsley, finely chopped
- olive oil
- Salt & pepper
1. Mix all sauce ingredients in bowl.
2. Heat steamer pot of water on high heat. Steam asparagus for approx. 8 minutes (for thick asparagus.)
3. When asparagus is cooked transfer to plate and pour parsley sauce on top. Serve.
Note: If you don’t have steamer pot you can boil the asparagus, approx. 6 minutes.
1 bunch asparagus (thicker stalks are better)
2 tablespoons olive oil
1 teaspoon chili flakes
1 teaspoon white truffle oil
salt and pepper
1. Trim the asparagus, toss with olive oil, salt and pepper.
2. Heat grill pan or grill with High heat. Grill asparagus until browned, approx 6 minutes (toss around asparagus after 3 minutes.)
3. Remove. Immediately drizzle with truffle oil and sprinkle with chili flakes. Toss together. Serve.
The perfect side dish for Pot Roast.
Ingredients (serves 8 as side dish)
- 2 large white onions, chopped
- 1 large egg
- 1 cup medium or coarse kasha
- 1 lb bowtie pasta
- 2 cups chicken broth
- olive oil
- Salt and freshly ground pepper to taste
1. Sauté the onions in 3 tablespoons of olive oil in large frying pan until golden. Remove.
2. Cook pasta according to directions. When finished toss with olive oil to prevent sticking.
3. Meanwhile, beat egg in a mixing bowl. Slowly pour in uncooked kasha until all grains are covered by egg. Put kasha in the frying pan over high heat. Stir up until egg is dried and kernels are brown and separated, approx. 3 minutes.
4. Add broth, onions, salt and pepper to pan. Cover and turn heat to low. Cook for 10 minutes then check to see if liquid has absorbed, if not, cover and cook for another 3-5 minutes.
5. When the kasha is ready mix into pasta. Season with salt and pepper.
For this recipe I used Sweet Potatoes, not yams, which is why the inside is not orange. Feel free to use either as they will taste similar. Also, I think the skin of the potato is the best part, but if you don’t like it or you want a nicer presentation feel free to skin the potatoes before cutting them.
4 large sweet potatoes or 2 yams (cut into 1 inch cubes)
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
3. Spread potatoes onto a large rimmed baking sheet. Roast for approx. 25 minutes, stirring halfway through cooking.
Cook time: Approx. 20 min
Ingredients (serves 3)
- 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
- 2 heads of kale or swiss chard (rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide)
- 1 large onion (chopped)
- 1/2 cup low sodium chicken broth
- 3 tbs chopped garlic
- red pepper flakes
- salt, pepper, olive oil
1. Heat large skilled in high heat. Add oil. When oil is hot add mushroom, salt and pepper. Cook mushrooms approx. 10 min until browned. Transfer to bowl.
2. Add broth to skillet. Add greens and cook until wilted. Transfer to mushroom bowl.
3. Turn stove to medium-high. Add oil. Add onions and cook until browning, approx. 5 min. Add garlic and red pepper flakes. Then add mushrooms and greens. Heat through and season with salt and pepper.