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Sesame Cucumber Herb Salad

  • Cucumbers (1/4 slices) - 4
  • Red onion (thin slices) - ¼ onion          
  • Sesame seeds (toasted) - ¼ cup                      
  • Thyme (chopped) - ½ tbsp                  
  • Mint (chopped) - ½ tbsp                     
  • Parsley (chopped) - ½ tbsp


  • Olive oil - ¼ cup
  • Sesame oil - ½ tbsp
  • Red wine vinegar - ½ tbsp
  • Dijon mustard   - 1 teaspoon
  • Salt & pepper - to taste

First, wisk dressing ingredients in small bowl and set aside. Combine cucumbers, red onion, and herbs in a mixing bowl. Add dressing and toss to coat. Add sesame seeds at the end and serve.


Sautéed Carrots with orange and Cumin

  • Carrots (trimmed & peeled) - 1½ lbs.
  • Butter - 2 tbsp
  • Cumin seed - 1 pinch
  • Ground cumin - 1/8 tsp
  • Salt & pepper - to taste
  • Orange juice - 6 oz.

Cut carrots into thin slices. Over medium heat, sauté carrots with butter for 4 minutes. Add cumin, salt & pepper, and orange juice and cover loosely. Reduce heat to low and cook out all liquid.


Seared Red Chard

  • Red Chard (wash, cut into 2 inch pieces) - 1 bunch
  • Garlic (diced) - 1 tbsp
  • White wine (dry) or vegetable stock - 1/2 cup
  • Butter or Oil - 1 tsp
  • Salt & pepper - Chef's choice

After Chard is rinsed and cut, pat dry. Heat sauté’ pan on med-hi. Add butter or oil and garlic. When garlic starts bubbling, immediately add chard and mix well. Note: Do not let garlic burn, chard will taste bitter. When all Chard is coated in oil or butter add white wine or vegetable stock. Cover and reduce on medium heat. Cook for 8-12 minutes and uncover. Almost all the wine should cook off. Season with salt and pepper and serve.


Sautéed Organic Purple Cauliflower

  • Purple Cauliflower (wash, cut into small pieces) - 1 head
  • Garlic (diced) - 1 tbsp
  • Vegetable stock - 1 cup
  • Oil - 1 tbsp
  • Salt & pepper - to taste

Heat sauté pan on high heat and add oil. Add garlic and cauliflower and mix well on medium high heat. After everything is cooked well add 1/2 of stock and cover for about 8-10 minutes. Add rest of stock and cook for another 8-10 minutes uncovered. Season with salt & pepper.

Note: Use slotted spoon to take cauliflower out of pan. Remaining fluid will have strange color.


Sautéed Organic Green Cabbage

  • Green Cabbage (cored and shredded) - 1 head
  • Butter - 1 tbsp
  • Bacon (diced) - 5-6 strips
  • Onion (sliced) - 1
  • Chicken or Vegetable stock - 1 pint
  • Dried thyme - 1 tsp
  • Salt & pepper - to taste

Once you have removed outer leaves, cored and shredded cabbage, set aside. In a sauté pan, render bacon and add onions and cook for about 5 minutes. At this point you want to add cabbage, and coat well with the fat from the bacon. Add stock and cover on medium heat for about 30 minutes, or until cabbage is tender. Mix in thyme, salt, pepper and finish with butter at the very end. Enjoy!


Roasted Purple Cauliflower with Sherry Vinaigrette and Fried Capers

  • Cauliflower, preferably Purple - 4 heads
  • Jarred roasted piquillo peppers or red peppers, sliced thin (or roast them yourself if you have the time)- 1 cup
  • Small capers - 1/2 cup
  • Canola or other Vegetable oil - 1/2 cup
  • Top quality extra virgin olive oil - 1 1/4 Cup
  • Sherry Vinegar - 1/4 cup
  • Lemon juice- 2 tbsp
  • Fresh garlic (minced or pressed) - 4 cloves
  • Homemade or bought breadcrumbs - 1 cup
  • Kosher Salt
  • Pepper
  • Parsley

Preheat oven to 400 degrees, and use convection if you have it.
Take apart the cauliflower into large bite sized florets. Up to you if you want to use the stem or not.
Toss the cauliflower with 1/3 c. of the olive oil and a few pinches of salt, and roast in the oven. You should use two pans, but one of them can be the one you will ultimately serve in. They will shrink a lot during roasting. Check and toss them occasionally. Roast until they are quite tender and have significant brown spots. You don’t have the real roasted flavor until you see those caramelized bits.
Meanwhile, rinse the capers, dry them in paper towel, and carefully fry them in the canola oil. Watch out for spattering! Fry until quite dark but not burned, then remove with a slotted spoon and drain on paper towel.
Make a vinaigrette in the usual way with 2/3 c. of the olive oil, the sherry vinegar, lemon juice, and half of the garlic. Season highly with salt and pepper.
Toss the breadcrumbs with 1/4 c. olive oil and the remaining garlic.
When the the cauliflower is done, let it cool for a few minutes. Add the capers and red peppers. Start tossing with the vinaigrette, a little at a time until you reach your preferred level of dressing. I’d like it to be highly flavored but not drenched. Taste and adjust salt and pepper.
Put back in a nice, broilerproof serving dish and cover with the breadcrumbs.
To serve, run under the broiler long enough to get the breadcrumbs nice and toasty, then garnish with lots of parsley.

Serving Size - 8 Half this recipe for 4 servings and again for 2.

Courtesy of www.herbivoracious.com


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