Grilled Tendersweet Cabbage with Parsley Dressing

1 head of cabbage, cut into 8 wedges with stem intact 

2 tablespoons parsley, chopped

1/4 cup water

2 garlic cloves

2/3 cup non fat Greek yogurt

2/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice from 2 lemons

1 1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Puree parsley, water and garlic in food processor or blender until smooth.  Add the remaining ingredients and puree a few more seconds until everything combined. 

Grill cabbage wedges on high heat for 5 minutes on each side. Serve warm with dressing or let cool and rough chop and toss with dressing.

Grilled Savoy Cabbage and Sweet Corn Salad

1 head savoy cabbage

1-2 ears sweet corn

1 onion, sliced thin

1/4 cup plus 2 tablespoons olive oil {see notes}

1 tablespoon apple cider vinegar

1 clove garlic

1 tablespoon lime juice

1 teaspoon lime zest

Sea salt to taste

Black pepper to taste

1/4 cup minced cilantro or basil

½ cup crumbled feta

Preheat grill for about 10 minutes.

Cut the cabbage into 8 wedges and remove corn from husks.

In a bowl, place cabbage and corn and drizzle with olive oil and season with salt and pepper.

Grill vegetables for about 10 minutes turning frequently until a good char is present then remove and place back in the bowl and cover.

Once the vegetables are cool enough to handle, give the cabbage a rough chop. Remove the corn from the cob and remove stem and seeds from pepper and chop. 

Blend or whisk together 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper.

Once the desired taste and consistency is reached with your dressing, toss the grilled vegetables and onions in with the minced herbs. Crumble feta over the top and serve warm.

Grilled Napa and Raw Beet Slaw

2-3 beets, peeled and shredded

1 napa cabbage head

2-3 scallions, sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

3 tablespoons extra virgin olive oil 

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Cut napa in half lengthwise and drizzle with 1tbsp olive oil. Grill until slightly charred and wilted. Set aside to cool then slice thin crosswise

Peel and shred the beets. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve.

Grilled Napa and Potato Salad with Sesame Garlic Scape Dressing

1 head napa cabbage, washed and cut in half length wise

1 lb of Superior russet potatoes large, diced

¼ cup olive oil

Heat grill to medium-high

Toss potatoes in 2 tbsp of olive oil and season with salt and pepper

Seal in an aluminum foil pouch and place on the grill and cook until fork tender (roughly 20 minutes). Turn once (varies from grill to grill). Be careful when checking the potatoes. If your pouch has a good seal you are going to have steam try to escape when you open it. 

Lightly coat the napa cabbage in olive oil and season with salt and pepper. Grill face down for 3-5 minutes then turn over and grill for another two minutes. 

Remove from heat and allow to cool to room temperature then roughly chop into bite size pieces. 

Combine napa cabbage with the cooked potatoes and toss with dressing. 

Can be served warm or chilled. 

The Dressing

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons soy sauce or tamari (gluten free)

1 garlic scape minced

2 tablespoons honey or brown sugar

2 tablespoons peeled and minced ginger

1 teaspoon toasted sesame oil

Combine ingredients and blend well or shake vigorously

Green Bean and Potato Salad

1.5 lb of potatoes cooked until fork tender then chilled

2 cups of green beans cut into bite sized pieces

1 small red onion - small diced

2 Tbsp basil - chopped

The Dressing

1⁄4 cup balsamic vinegar

2 cloves chopped garlic

2 Tbsp fresh lemon juice

1 dash Worcestershire sauce

1⁄2 cup olive oil

2 Tbsp Dijon mustard

Salt and pepper

Sauté or steam the beans until their color brightens, then chill.

In a large bowl, combine the potatoes, dragon tongue beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together.

Add in the Balsamic vinaigrette to the potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.

Grilled Green Bean, Corn and Pepper Salad

1 bag green beans, trim ends

1 sweet pepper, seeded and small diced

1-2 ears of corn, grilled

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper 

1/4 tsp salt 

2 Tbsp chopped basil (optional)

Preheat grill to medium heat.

Grill corn with husks on until tender then remove husks and separate kernels from cob.

Toss beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil).

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the beans, corn and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans, corn and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.

Grilled Kale and Summer Vegetable Salad

1 cup olive oil

2 cloves garlic, finely minced

2 Tbsp balsamic vinegar

1 bunch of kale, washed and dried

Summer squash and bell pepper sliced tossed in oil, salt and pepper - grilled 

2 oz crumbled feta

1-2 tomatoes sliced

1 Tbsp parsley chopped

Zest and juice of 1 lemon

Salt and pepper to taste

Pre-heat grill.

Grill assorted veggies then chill.

In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.

Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.

Remove kale from grill and cool until workable. Then rough chop.

For salad add grilled assorted veggies, feta, parsley and sliced tomatoes.

Vinaigrette Recipe 

3 parts good olive oil to 1-part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

Grilled Green Bean and Pepper Salad

1/2  lb green beans, trim ends

1 red bell pepper, seeded and small diced

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper (or more to taste)

1/4 tsp salt (or more to taste)

2 Tbsp chopped parsley

Preheat grill to Medium heat.

Toss green beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil.

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the green beans and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.

Grilled Corn and Potato Salad

2-3 ears of corn, husked

½ lb potatoes, sliced into quarter inch rounds

4 tablespoons olive oil, divided

½ cup (loosely packed) fresh basil leaves, large leaves torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon kosher or sea salt

Fresh cracked pepper to taste

Kosher salt, freshly ground pepper

Heat your grill to high.

Pack potatoes with olive oil, salt and pepper into a tightly wrapped piece of aluminum foil. You want to make sure the steam stays in to cook the potatoes quicker. Place on grill and rotate after about 7minutes. Should be ready in about 15 minutes, but varies depending on the grill temp.

Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Place in fridge for 10 minutes to allow to cool. Remove potatoes from grill when tender and take out of foil. Let cool to room temp and place in bowl with corn.

Mix basil, EVOO, balsamic vinegar, salt and pepper into a bowl and whisk for good consistency. Give it a taste and adjust the seasoning if needed. 

Toss corn, potatoes and dressing together and serve.

Greens and Garlic Stir Fry

1 bunch Koji greens (tatsoi), rough chopped

1 bunch radishes with tops, cut radishes into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

½# asparagus, cut into 1’’ pieces

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce), ginger, half of the green garlic, and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic and the asparagus. Cook for 2-3 minutes or until aromatic. Take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.

Green Garlic Risotto

2 tbsp olive oil

1 bunch green garlic, minced

1 ½ cups of arborio rice or medium grain rice

4 cups of veggie stock 

1 cup white wine

½ cup grated hard cheese like a parmigiana or an asiago

½ lemon

Sea salt and pepper to taste

Heat the olive oil for the risotto in a heavy-bottomed sauté pan. Add the minced green garlic and sauté minute or two until the garlic is fragrant. Add rice stirring constantly until evenly coated. Add one cup of wine and stir continually until liquid is mostly absorbed. Then gradually add the veggie stock a cup at a time and reducing the liquid until mostly absorbed between each cup. This method allows for a slow release of the starches giving the finished product a creamy texture.

Cook until al dente, which is firm but cooked. You don’t want to overcook the rice into mush. Once the rice has reached the perfect state of al dente-ness add the cheese and the juice of half a lemon and stir until well blended. Season with salt and pepper to taste.

Green Garlic and Potato Soup

This recipe is a play on the classic potato leek soup. Yukon golds are a medium starch potato meaning that they will have a good texture blended up into a soup without being too mealy and instead have a more creamy texture.  

I am sorry, but this is another one of those recipes that work well if you have an immersion blender. A blender will work just fine as well. 

1 pound potatoes

2 stalks of green garlic (chopped)

¼ cup cream

2 Tbsp butter

Water

Salt and pepper to taste

Dice the potatoes and put cold water on them. Just enough to cover them and put on the burner at a med-high heat. I leave the skins on because I like the fiber and I don’t like peeling. If you want to peel the potatoes, that’s fine too. The reason you start with cold water is by slowly bring the water up to boiling temperature you will be able to leach out the starch into the water. This will help thicken the soup when you blend it. Keep an eye on the pot because it will try to boil over on you. 

While the potatoes are boiling, add 2 Tbsp of butter to a separate pot. Once the butter melts, add the chopped garlic. Cook this over medium heat. You are just going to sweat the garlic; you don’t want to brown it. If it browns, it’s ok. That’s just creating more sugars. Once the garlic is aromatic and starting to get translucent, remove from the heat. 

When your potatoes are fork tender, remove from heat. Bring the garlic pan back up to medium heat and start to add the potatoes with some of the cooking water, one ladle at a time. Make sure to get more potato than water. Once all of the potatoes are into the garlic pan, They should be pretty much falling apart. Turn off the burner and blend the soup. Make sure you err on the side of too thick of a mixture because you can always make it thinner if you need to. If the consistency looks appropriate to you, add your cream and then season with salt and pepper to taste.  

Green Garlic and Chive Vinaigrette

Standard Vinaigrette ratio is 3 parts oil to one part vinegar. An acceptable low fat alternative is 2 parts oil to one part vinegar. This is a good starting-out point. You need to keep tasting and adjust to make sure the balance of sweet oil and acidic vinegar is pleasing to your palate.

If you don’t have an immersion blender, I would suggest picking one up does wonders with making vinaigrettes and mayonnaise. A blender will work just fine as well. 

1 cup olive oil

½ cup white wine vinegar 

1 Tbsp Dijon mustard

2 Tbsp green garlic, minced

1 Tbsp chives, minced

Salt and pepper to taste

Mince together the green garlic and chives

Measure out your oil and vinegar

Mix together and add Dijon mustard. Toss in the product and blend thoroughly. If you have an immersion blender you will get a very nice full bodied dressing for your salad. 

You may need to add a little more oil or a little more vinegar depending on whether you like a sweeter or more sharp vinaigrette

Salt and pepper to taste. 

Greek Tomato Salad

2 pounds ripe tomatoes, heirloom or hybrids

1 small red onion, sliced thinly crosswise

1 bell pepper, sliced thin

 Sea salt to taste

3 ounces feta crumbles

2 tablespoons roughly chopped parsley

½ teaspoon dried oregano

Extra-virgin olive oil, for drizzling

Pinch of cracked black pepper

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.

Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Golden Beet and Basil Pasta

8 ounces uncooked whole-wheat penne (tube-shaped pasta) 

2-3 golden beets with greens

2 tablespoons extra-virgin olive oil, divided 

3/4 cup water, divided

1/3 cup organic vegetable broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh basil leaves

1/4 cup dry-roasted unsalted almonds

3 garlic cloves, chopped

2 ounces fresh Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1 tablespoon fresh lemon juice

Cook pasta according to the package directions. Drain.

Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.

Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.

German-Style Potato Salad

1.5 pounds halved small potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 tablespoons chopped fresh dill, separate about ½ tsp of flowers.

1 teaspoon toasted caraway seeds 

Salt

Pepper

Cover 2 pounds halved, small, waxy potatoes with cold salted water, bring to a boil, and cook until tender. Drain and transfer to a large bowl.

Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. The last minute, toss in dill flowers to draw out the flavor oils.

Remove from heat and mix in 1/4 cup apple cider vinegar.

Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

German-Style Cabbage and Delicata Squash

3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 tablespoons light brown sugar

1/2 cup cider vinegar

2 cups fresh cider

1 cup homemade or store-bought low-sodium chicken stock

1 cinnamon stick

1 dried bay leaf

Coarse salt and freshly ground pepper

1 delicata squash, seeded and cut into half moons

1 small head red cabbage cut into 8 wedges, core intact

Preheat oven to 350 degrees.

Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage and delicate arranging in a tucked layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.

Transfer cabbage and squash to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.

Perfect side dish for Oktoberfest celebration beers.

German Potato Salad

3 cups diced peeled potatoes

4 slices bacon (optional) (If not using bacon, add 1 Tbsp. olive oil)

¼ cup pearl onion, diced small

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 tablespoon Dijon mustard

1 teaspoon salt

1/8 teaspoon ground black pepper

Garnish with parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, mustard, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Garlic Scape and Cilantro Pesto

1/4 cup pine nuts

1/2 cup coarsely chopped garlic scapes

1 bunch of cilantro minced

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1 teaspoon crushed red pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

Add this pesto to any pasta dishes with a little bit of fresh chevre and you can’t go wrong.