Rainbow Chard and Spinach Gratin

1 bunch swiss chard

1 bag of spinach (chopped)

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 tsp fresh thyme leaves

Kosher salt and pepper

1/2 cup grated gruyere or parmesan

3 large eggs

1 cup cooked quinoa

Preheat the oven to 375˚F.

Wash the greens well and remove and save chard stems. Dice the reserved chard stems and set aside. 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the diced chard stems, thyme, and a generous pinch of salt. Continue cooking until the vegetables are tender. Add the greens and garlic and cook for about 2 minutes until the greens release their moisture. Remove from heat, strain off any excess liquid and sprinkle with kosher salt and black pepper.

Beat the eggs in a bowl, then stir in the vegetables, cheese and quinoa. Place a little olive oil in the bottom of a 2-quart baking dish and coat the bottom and sides lightly with the oil. Pour the egg and vegetable mixture into the dish and distribute it evenly along the bottom. Drizzle the remaining tablespoon of olive oil on top.

Bake for 25 minutes, or until the top is browned and the sides are bubbling gently. Serve.

Purple Top Turnip Gratin

1 large turnip – use a peeler to get thin slices

1 bunch of kale, chopped

1 red onion, sliced

¼ cup milk

3 Tbsp butter, plus more for greasing

½ pound sharp cheddar, grated

Salt and pepper to taste

1/4 cup parmesan cheese

Pre-heat the oven to 350˚F.

Slice turnips and set aside.

In a sauté pan, add the 3 tbsp. butter and onion slices over medium heat. Sauté for approximately 3-4 minutes, then add the kale pieces and continue to cook until all kale is wilted 

Grate the sharp cheddar and then you are ready to assemble the gratin.

grease a cast iron skillet or casserole dish with a little soft butter or oil.

Add your first turnip layer to the dish then add a little of the kale and onion mixture. Season the layer with salt and pepper, and grated cheddar then add 2-3 more layers, seasoning as you go.

Once the all the ingredients are in, add ¼ cup of milk and sprinkle parmesan cheese over the top

Cover the dish with tin foil and place in the oven on the middle rack for approx. 40 minutes.

After about 30 minutes remove the foil and le the cheese brown up. Once the top is golden brown it is ready to serve.

Pumpkin and Quinoa Pilaf

1 pie pumpkin (or other sweet winter squash) peeled, seeded and diced (medium dice)

1 bunch of kale – stems removed and rough chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 Tbsp olive oil

1 tsp finely grated ginger

1 tsp ground coriander

1/2 tsp turmeric 

1 cup quinoa, rinsed, drained

2 cups water or vegetable stock

Salt and pepper to taste

Preheat oven to 400˚F.

Line a large baking tray with baking paper. Toss diced pumpkin in 1 Tbsp olive oil and season with salt and pepper. Bake until golden and tender, 30-40 minutes.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

Add quinoa and 2 cups water or stock and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir in the chopped kale until just wilted, then gently fold in the roasted pumpkin and season with salt and freshly ground black pepper.

Potato Leek Soup

2 tablespoons canola oil

1 lb superior russet potatoes, peeled and roughly chopped

2-3 medium leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup sour cream

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of sour cream and a healthy sprinkling of minced parsley.

Potato and Celeriac Gratin

1 lb superior potatoes, scrubbed clean

1 celeriac, scrubbed clean and peeled

1 yellow onion, sliced thin

½ bunch Parsley finely chopped

1 pint of milk 

1 tbsp butter

¼ cup grated parmesan cheese

Salt and pepper to taste

Preheat oven to 325˚F.

Bring milk up to just barely a simmer over medium heat then reduce to low heat

Thinly slice the potatoes and the peeled celeriac.

Add sliced onion, potatoes and celeriac to the warmed milk and simmer for about 10 minutes.

With a slotted spoon remove the vegetables from the pan and place in a bowl. 

Add the parmesan and parsley to the reduced milk and continue cooking on low for 2-3 minutes. 

Butter an oven safe dish and place the vegetable mixture in and spread out evenly. 

Pour the milk over the vegetable mixture and give it a quick stir to ensure the herbs are spread out and the pan is even.

Bake covered at 325˚F for 30 minutes. Remove cover and reduce heat to 250˚F and cook for 30 minutes more. 

Remove from oven and let rest for about 5 minutes before serving.

Potato and Cabbage Soup

1 lb russet potatoes

½ savoy cabbage, chopped

1 yellow onion diced small

2 garlic cloves minced

1 qt chicken or vegetable stock

3 strips of bacon cooked then chopped for garnish

Dice potatoes and place in pot with chicken stock and then bring to a boil. Simmer until potatoes are cooked through. Then turn off heat and let sit in stock. The potato starch will act as a thickener for the soup.

Cook bacon in cast iron or sauté pan until crisp then remove from pan. Add the diced onion, garlic and cabbage and sauté over medium heat until cabbage is tender and starts to brown on the edges. At this point add a ladle of the potatoes and stock to the pan continue to cook until the liquid is almost dry then add another ladle. Repeat this step until there is a hearty portion in the pan then remove the pan from the heat. 

With an immersion blender or food processor, give the stock and potato pot a couple of pulses to start to break down the potatoes. Don’t over mix because it will work up the potato starch too much. Once you are at a preferred consistency add the cooked vegetables into pot and season with salt and pepper.

Garnish with bacon and serve. 

Potato and Poblano Soup

1# carola potatoes, medium dice

1 red onion, small diced

2 strips of thick cut bacon, diced (optional). Can add mushrooms and preferred oil (2tbsp) at the beginning if not using bacon

2 poblanos, seeds removed and diced

2 tsp salt

1 tsp black pepper

3 cloves garlic, minced

1 quart chicken or vegetable stock

1 cup sour cream

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Return to the pot, stir in the sour cream and bring just to a boil. Stir in the remaining poblanos for garnish. 

Patty Pan and German Butterball Bake

This is a quick and easy side dish to add to any meal. Chop up some fresh basil and shred some sharp cheddar over it to finish right before serving. 

1-2 medium patty pans, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

Chili powder to taste

Salt to taste

Ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the patty pans, potatoes, red pepper, garlic, bread crumbs, and olive oil. Season with chili powder, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Panzanella (Tomato Bread Salad)

1 12 ounce loaf artisan bread (6-8 very full cups)

2 to 3 tomatoes

1 medium carmen pepper

1/2 medium red onion

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

Pepper, to taste

1/2 cup thinly sliced basil (if available)

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.

Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.

Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.

Northern Italian Fall Pumpkin Soup

1/2 pumpkin (you can roast the other half for addition to another meal)

1/2 savoy cabbage

1 onion

1 tbsp of butter

1 clove of garlic

1 bay leaf

1 sprig rosemary

4 leaves of sage

1 cup of rigatoni pasta (any small pasta type will do)

4 tablespoons extra virgin olive oil 

Salt and pepper to taste

Slice the cabbage into thin strips and blanch for 1 minute in boiling, lightly salted water. Drain the cabbage, reserving the water, and immediately immerse it in a bowl of cold water.

Peel the pumpkin and dice into small cubes. Finely chop the sage and rosemary. 
Peel the onion and thinly slice. 

Place butter in a pot. Heat the pot, then add the bay leaf torn in half and the sliced onion. Stir for a couple of minutes to soften the onion. Then add a ladleful of hot water from blanching the cabbage. Stir and stew the onions for a couple of minutes until the water has evaporated.

Then add the pumpkin and peeled, crushed garlic. Season with salt and cook for a minute. Then add the cabbage and stir well. Sauté the vegetables for a couple of minutes, then add enough cabbage cooking water to completely cover the vegetables. Cook for 10 minutes.

Season the soup with salt, then add the pasta.

Cook the pasta for the time indicated on the box. Once cooked serve the soup garnished with the sage, rosemary, black pepper and extra virgin olive oil.

New Potato and Basil Salad

1 pound small red-skinned potatoes (cut to make the size uniform)

2 tablespoons (1/4 stick) butter

4 tablespoons finely chopped fresh basil

2 large garlic cloves, minced

¼ cup Parmesan cheese, grated

Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.

Add 2 tablespoons basil and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper.

Transfer to bowl. Sprinkle with remaining 2 tablespoons basil and Parmesan. Serve warm.

Napa and Raw Beet Slaw

2-3 beets peeled and shredded

1/2 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 

2 tablespoons extra virgin olive oil

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Peel and shred the beets. Thinly slice cabbage crosswise. 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. Makes about 6 servings.

Variation on a Mark Bittman recipe.

Napa and Radish Slaw with Creamy Sesame Dressing

1 head napa cabbage 

1 bunch Radish 

1 tablespoon plus 1½ teaspoons rice vinegar (seasoned or unseasoned)

1 tablespoon sugar

1 tablespoon soy sauce

1/2 clove peeled and minced garlic (about 1/2 teaspoon)

1/4 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 teaspoon cayenne powder

1 teaspoon toasted sesame seeds

1/2 cup mayonnaise

Slice napa thinly across the ribs then rinse and pat dry.

Cut the radishes into matchsticks or run across a grater.

Combine the vegetables and lightly salt. Place in strainer over a bowl and place a weighted item over the veggies for 15 minutes to press the excess moisture out. 

In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

Combine just enough of the dressing to lightly coat the napa/radish mixture and stir well. Sprinkle sesame seeds as a garnish.

Napa Cabbage and Cucumber Slaw

1 head napa cabbage

2-3 salad turnips, peeled and grated

1 cucumber, grated

½ cup seasoned rice vinegar

1 tbsp dark sesame oil

1 tsp ground ginger

1 tsp garlic powder

1 Tbsp basil, minced 

¼ cup soy sauce

Slice the napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the napa cabbage, salad turnips and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder, basil and soy sauce

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

Moroccan Style Butternut Squash Stew

For the stew:

3 cups 1-inch cubes peeled butternut squash

2 cups 3/4-inch cubes peeled carrots

1/2 chopped onion

2 tablespoons olive oil

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp each of ground black pepper, ground coriander, ground cumin, turmeric, ginger, and cayenne

1 cup thin sliced cabbage

1 cup water

1 - 14 1/2-ounce can diced tomatoes, drained

2 Tbsp fresh lemon juice

For the quinoa:

1 cup quinoa

1 tablespoon butter

1 tablespoon olive oil

1/2 finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

½ cup chopped cilantro

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 7 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. After about 10 minutes, add the cabbage. Season with salt and pepper.

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover and cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in cilantro to finish.

Moroccan Roasted Sweet Potatoes

2 Tbsp coconut oil

1 tsp sea salt

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

a pinch of red pepper for extra spice (optional)

3 garlic cloves, finely minced

1 pound carrots, sliced in half and into thick strips

1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips

¼ cup/ black Kalamata olives, roughly chopped

3 Tablespoons flat leaf parsley, finely chopped

¼ cup crumbled feta

one small lemon or half a large lemon

Preheat oven to 375°F.

Melt the coconut oil and whisk in the salt, spices and garlic.

Toss the carrots and sweet potatoes with oil and spices and roast in a parchment-lined baking pan in lower third of oven for 30 minutes or until lightly browned and tender.

Squeeze the lemon over the warm vegetables and toss with the chopped olives.

Top with chopped parsley and feta crumbles and serve warm.

Mixed Beet Salad

1 pound mixed beets

1 Tbsp extra virgin olive oil

1 Tbsp fennel seed

1 head lettuce chopped

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

2 Tbsp honey

1-1/2 Tbsp Dijon mustard

3 Tbsp red wine vinegar

1-1/2 Tbsp minced shallots

1/2 tsp salt

1/4 tsp ground black pepper

6 Tbsp canola oil

Preheat oven to 425°F.  Wipe or scrub beets. Place beets on a large piece of foil; drizzle with olive oil, and fennel seed then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Taste and adjust seasoning if necessary. Toss salad and serve right away

Miso Pepper and Acorn Squash

1 acorn squash, seeds removed and cut into even sized wedges

1-2 carmen frying pepper, sliced thin

1 yellow onion, sliced thin

1 carrot, peeled and sliced into thin ½ moons

2 Tbsp canola or safflower oil

2 Tbsp miso paste

2 cups vegetable broth

Heat large skillet or frying pan to med-hi heat. Add the oil then place the acorn wedges in and cook for about 30 seconds per side. Remove and add the sliced onions and carrots and sauté for about a minute then place the squash back in the pan. 

Add the miso and vegetable broth into a bowl and stir until miso is incorporated then add to the pan. Reduce heat and simmer for about 10 minutes then add the sliced peppers and continue cooking for another 5 minutes or until the squash is tender. 

Miso Glazed Turnips with Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

2 garlic scape stalks. Minced

1 bunch Greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, garlic scapes, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid has evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to the pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve with rice.