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Recipe: Kale and Millet with Walnuts


Weeknight Goodness! Nutty millet is high in protein and iron.

Total Time: 30 minutes
Serves: 4 as a main dish

1-2 large bunches kale
1C Millet
3C Stock
2T olive oil
2-3 cloves garlic
small pinch saffron
red pepper flakes, to taste
handful walnut pieces

Heat garlic in olive oil. When garlic begins to sizzle, add the saffron, red pepper flakes, and millet and stir. Turn heat to low. When millet begins to toast, add kale and a pinch of salt. Add stock, raise heat, and bring to a boil. Turn heat to low, cover, and simmer 10-15 minutes, or until millet and kale are tender. Stir in walnut pieces and serve.

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Recipe: Couscous with Leeks and Currants

Stir in your own dried fruit, nut, and vegetable touches. Add some protein to make this a main dish.

Time: 20 minutes
Serves: 4 as a side dish
Handful currants
Orange juice
2T EVOO
2 leeks, whites only, cleaned and diced, or 1 onion, diced
1C couscous
1C stock or water
1 bell pepper, diced
3T fresh mint, coarsely chopped
Handful walnut pieces
pinch salt
fresh ground black pepper to taste
3T Roasted Walnut Oil (optional)

1) In a small bowl, steep currants in orange juice to cover
2) Heat olive oil in medium saucepan over medium-low heat. Add leeks or onions and a pinch of salt. Cook slowly, stirring occasionally until they begin to brown. Meanwhile, do other things, like dicing the pepper.
3) Add couscous and stock. Bring to boil, then remove from heat and let stand 5 minutes.
4) Stir in currants and their soaking juice, bell pepper, mint, and walnuts. Drizzle with roasted walnut oil. Add salt and black pepper to taste.

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Recipe: Couscous with Leeks and Currants

Stir in your own dried fruit, nut, and vegetable touches. Add some protein to make this a main dish.

Time: 20 minutes
Serves: 4 as a side dish
Handful currants
Orange juice
2T EVOO
2 leeks, whites only, cleaned and diced, or 1 onion, diced
1C couscous
1C stock or water
1 bell pepper, diced
3T fresh mint, coarsely chopped
Handful walnut pieces
pinch salt
fresh ground black pepper to taste
3T Roasted Walnut Oil (optional)

1) In a small bowl, steep currants in orange juice to cover
2) Heat olive oil in medium saucepan over medium-low heat. Add leeks or onions and a pinch of salt. Cook slowly, stirring occasionally until they begin to brown. Meanwhile, do other things, like dicing the pepper.
3) Add couscous and stock. Bring to boil, then remove from heat and let stand 5 minutes.
4) Stir in currants and their soaking juice, bell pepper, mint, and walnuts. Drizzle with roasted walnut oil. Add salt and black pepper to taste.

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Recipe: Roasted Beet, Fennel, Pear, Orange, and Walnut Salad


Delicious, hearty, and healthy. A burst of color on the winter table. You can roast the beets and fennel several days ahead for this delicious salad. The beets turn everything a freakish shade of pink so I find it best to dress them separately from the rest of the salad, lay them on top, and only stir them into the salad when serving.

Prep Time: 25 minutes
Cook time: 1 hour or more to roast the beets; roast fennel while roasting beets
Total time: 1 hour, 25 minutes
Serves: 4 as a main course for lunch; more with other things

Ingredients:
3 large beets
2 bulbs fennel, fronds removed and chopped roughly
2 pears (any kind)
2 oranges or clementines, sectioned, pith removed if desired
2-3 handfuls walnut halves, toasted if desired
1 handful mint, chopped roughly
2 lemons, juiced + zest of 1 lemon
1/2-1 C olive oil
1 clove garlic, peeled
additional olive oil
salt and black pepper

1. Preheat oven to 400 degrees.
2. Remove leaves from beets, leaving a few inches of stems. Rinse the beets, and while still wet, wrap them individually in foil, or place them together in a covered pan. Roast in 400 degree oven for about 1 hour until tender. (I learned this technique from Mark Bittman, who learned it from the great Jean-Geoerges Vongerichten) (You can refrigerate the beets, still wrapped, for about a week).
3. Meanwhile, remove the outer layer from the fennel and cut into small spears. Put in pan, drizzle with olive oil, sprinkle with salt, and roast alongside the beets for 20-25 minutes, or until beginning to caramelize (brown).
4. Make the vinaigrette. Combine the lemon juice, lemon zest, 1/2-1 C olive oil, 1 clove garlic, pinch of salt, and pepper to taste in a small blender or food processor until emulsified.
5. After the beets have cooled, peel them. The skin will slide right off. (Bittman says if you use paper towels you won’t stain your fingers, but I haven’t figured out how to get away without beet on my hands).
6. Cut the beets into quarters, then into slices. Place in a bowl. Dress with 1/2 vinaigrette.
7. In another large bowl, toss together the roasted fennel, pears and oranges. Dress with 1/2 the vinaigrette. Toss with walnuts, mint, and (some) fennel fronds.
8. Lay the beets gently on top of the salad mixture, garnish with mint and fennel fronds, and serve.

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Recipe: Roasted Beet, Fennel, Pear, Orange, and Walnut Salad


Delicious, hearty, and healthy. A burst of color on the winter table. You can roast the beets and fennel several days ahead for this delicious salad. The beets turn everything a freakish shade of pink so I find it best to dress them separately from the rest of the salad, lay them on top, and only stir them into the salad when serving.

Prep Time: 25 minutes
Cook time: 1 hour or more to roast the beets; roast fennel while roasting beets
Total time: 1 hour, 25 minutes
Serves: 4 as a main course for lunch; more with other things

Ingredients:
3 large beets
2 bulbs fennel, fronds removed and chopped roughly
2 pears (any kind)
2 oranges or clementines, sectioned, pith removed if desired
2-3 handfuls walnut halves, toasted if desired
1 handful mint, chopped roughly
2 lemons, juiced + zest of 1 lemon
1/2-1 C olive oil
1 clove garlic, peeled
additional olive oil
salt and black pepper

1. Preheat oven to 400 degrees.
2. Remove leaves from beets, leaving a few inches of stems. Rinse the beets, and while still wet, wrap them individually in foil, or place them together in a covered pan. Roast in 400 degree oven for about 1 hour until tender. (I learned this technique from Mark Bittman, who learned it from the great Jean-Geoerges Vongerichten) (You can refrigerate the beets, still wrapped, for about a week).
3. Meanwhile, remove the outer layer from the fennel and cut into small spears. Put in pan, drizzle with olive oil, sprinkle with salt, and roast alongside the beets for 20-25 minutes, or until beginning to caramelize (brown).
4. Make the vinaigrette. Combine the lemon juice, lemon zest, 1/2-1 C olive oil, 1 clove garlic, pinch of salt, and pepper to taste in a small blender or food processor until emulsified.
5. After the beets have cooled, peel them. The skin will slide right off. (Bittman says if you use paper towels you won’t stain your fingers, but I haven’t figured out how to get away without beet on my hands).
6. Cut the beets into quarters, then into slices. Place in a bowl. Dress with 1/2 vinaigrette.
7. In another large bowl, toss together the roasted fennel, pears and oranges. Dress with 1/2 the vinaigrette. Toss with walnuts, mint, and (some) fennel fronds.
8. Lay the beets gently on top of the salad mixture, garnish with mint and fennel fronds, and serve.

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Recipe: Moroccan Bison Stew (Make Ahead)

Call this fusion cuisine. There aren’t too many bison in Morocco, but Moroccan spices dazzle in this exotic and easy weeknight dish. Bison meat has less fat and calories per serving than chicken and has a cholesterol count similar to chicken — much less than other red meat. Throw it in a crockpot with veggies, chickpeas, and spices, and 4 hours later, enjoy a sumptuous meal.

1 sweet potato, peeled and cut into 3/4″ chunks
1.5 large carrots, chopped (or a handful of baby carrots)
1.5 C mixed dried fruit (apricots, prunes, or dates, or a combination)
1 14.5 oz can chickpeas, rinsed and drained
1 large onion, chopped
1.5 pounds cubed bison meat
1 t ground ginger
1/4 t ground cinnamon
1/8 t nutmeg
pinch saffron
salt and black pepper to taste
1.5 c white wine or chicken stock

2 t honey

Add all ingredients but the honey to crockpot in order listed above (veggies on the bottom of the crockpot, meat on top, spices added directly to meat). Crock for 4 hours on high heat. Drizzle the honey over the meat and serve.

Posted on

Recipe: Moroccan Bison Stew (Make Ahead)

Call this fusion cuisine. There aren’t too many bison in Morocco, but Moroccan spices dazzle in this exotic and easy weeknight dish. Bison meat has less fat and calories per serving than chicken and has a cholesterol count similar to chicken — much less than other red meat. Throw it in a crockpot with veggies, chickpeas, and spices, and 4 hours later, enjoy a sumptuous meal.

1 sweet potato, peeled and cut into 3/4″ chunks
1.5 large carrots, chopped (or a handful of baby carrots)
1.5 C mixed dried fruit (apricots, prunes, or dates, or a combination)
1 14.5 oz can chickpeas, rinsed and drained
1 large onion, chopped
1.5 pounds cubed bison meat
1 t ground ginger
1/4 t ground cinnamon
1/8 t nutmeg
pinch saffron
salt and black pepper to taste
1.5 c white wine or chicken stock

2 t honey

Add all ingredients but the honey to crockpot in order listed above (veggies on the bottom of the crockpot, meat on top, spices added directly to meat). Crock for 4 hours on high heat. Drizzle the honey over the meat and serve.

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Pumpkin-Cider Soup, 2 Ways

3 superfood soup! This soup is wonderful in both its brothy and creamy versions. The brothy version is quick and perfect for weeknight comfort. The creamy version adds another level of flavor and involves an immersion blender and a little more time and effort. This soup also allows me to take advantage of all of those delicious local apple ciders in both NY and MA.

Brothy Version:
Prep Time: 20 minutes
Serves: 4

1T olive oil
3 C apple cider
1 T or about 1″ peeled fresh ginger, whole or sliced
1 cinnamon stick
2 black peppercorns
2 cloves
1 14.5 oz can pumpkin (sweet potato or even frozen butternut squash would also work here)
Salt and pepper to taste
Optional: pumpkin seeds (pepitas) for garnish

1) Optional: place ginger, cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth
2) In 3-qt saucepan, Simmer cider, ginger, cinnamon stick, peppercorns, and cloves for 10-15 minutes. Remove spices.
3) Stir in Pumpkin until it dissolves into soup. Salt and pepper to taste, and garnish with optional pumpkin seeds.

Creamy Version:
Prep Time: 35-40 minutes
Serves: 4
1) In 3-qt saucepan, saute 1 small onion (diced) with 1 T olive oil and pinch salt until soft (5-10 min)
2) Optional: cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth
3) Add 1.5-2 C Cider, ginger, and spices. Simmer 10-15 minutes. Remove spices.
4) Add (optional) 1/2 C silken tofu for a hit of protein. Puree with immersion blender. Salt and pepper to taste, and garnish with optional pumpkin seeds.

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Pumpkin-Cider Soup, 2 Ways

3 superfood soup! This soup is wonderful in both its brothy and creamy versions. The brothy version is quick and perfect for weeknight comfort. The creamy version adds another level of flavor and involves an immersion blender and a little more time and effort. This soup also allows me to take advantage of all of those delicious local apple ciders in both NY and MA.

Brothy Version:
Prep Time: 20 minutes
Serves: 4

1T olive oil
3 C apple cider
1 T or about 1″ peeled fresh ginger, whole or sliced
1 cinnamon stick
2 black peppercorns
2 cloves
1 14.5 oz can pumpkin (sweet potato or even frozen butternut squash would also work here)
Salt and pepper to taste
Optional: pumpkin seeds (pepitas) for garnish

1) Optional: place ginger, cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth
2) In 3-qt saucepan, Simmer cider, ginger, cinnamon stick, peppercorns, and cloves for 10-15 minutes. Remove spices.
3) Stir in Pumpkin until it dissolves into soup. Salt and pepper to taste, and garnish with optional pumpkin seeds.

Creamy Version:
Prep Time: 35-40 minutes
Serves: 4
1) In 3-qt saucepan, saute 1 small onion (diced) with 1 T olive oil and pinch salt until soft (5-10 min)
2) Optional: cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth
3) Add 1.5-2 C Cider, ginger, and spices. Simmer 10-15 minutes. Remove spices.
4) Add (optional) 1/2 C silken tofu for a hit of protein. Puree with immersion blender. Salt and pepper to taste, and garnish with optional pumpkin seeds.

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Recipe: Easy Udon or Soba in Broth


This is another of my quick one-pot weeknight comfort food favorites. It has 3 main ingredients: kombu, or dried Japanese kelp, shoyu, high-quality Japanese soy sauce; and mirin, Japanese cooking rice wine. You can throw in any number of the extras below to vary the flavor and use up those stray leftover veggies.

All measurements are approximate. I do everything here by taste.

Total Time: 10-15 minutes
Serves: ~2-4; easily multiplied
Ingredients:
5 cups water
1 strip kombu
~ 4 T shoyu
~ 2-4 T mirin, other rice wine, white wine, or rice wine vinegar
1/2-1 8oz package soba or udon (depending on how much other stuff you’re adding)

To Make the Noodles and Broth:
Bring water to a boil. Add kombu and simmer for 4 minutes. Remove. Cook noodles in broth according to package instructions. While noodles are simmering, add shoyu, mirin, and any of the optional ingredients below. Experiment!

Add Optional Seasonings:
– 1-3 teaspoons agave or sugar (Agave works beautifully here without cloying sweetness)
– 1-2 T umeboshi plum vinegar or rice vinegar
– ponzu sauce (Japanese dipping sauce)
– lemon or lime juice
– peeled, grated ginger
– chiles or crushed red pepper flakes
– bonito flakes
– chopped reconstituted dried mushrooms and their soaking water
– miso

Add Optional Protein:
– 1-2 eggs, with or without yolks, beaten and stirred in vigorously while broth boils (raise heat from a simmer)
– cubed tofu
– cubed or shredded seitan
– chicken, meat, or fish, added directly to broth and cooked through

Add Optional Veggies to Broth or As Garnish:
– mushrooms
– scallions
– grated or sliced carrot
– mung bean or soy sprouts
– peeled, grated ginger
– grated daikon or other radish
– wakame flakes, hijiki, or other seaweed (also adds a hit of protein!)
– broccoli florets
– bok choy, spinach, or kale, coarsely chopped
– blanched sweet potato
– corn or baby corn
– umeboshi plums

Finish Your Beautiful, Steaming Bowl with Any of these Garnishes:
– toasted sesame seeds or gomasio (Japanese sesame seed and sea salt blend)
– lemon, lime, or orange zest
– handful of parsley and/or cilantro
– crushed cashews, peanuts, walnuts, or toasted almonds
– toasted sesame oil, drizzled into individual bowls