Photo: Chantel Garnier

Greens in Black Sesame Seed Dressing

Ingredients:

• 7 oz. of green leaf vegetables (pak choy, spinach, arugula, or the like)
• shoyu (soy sauce)
• 5 tbs. black sesame seeds
• 1 tsp. sugar
• dashi (fish stock) 

Instructions

1. Tie the greens together by their stems using cotton kitchen string or a rubber band.
2. Bring water to boil in a pot, add salt and simmer the greens for about 2 minutes (start simmer by using tongs or cooking chopsticks to hold the stems in the boiling water for 30 seconds before submerging the rest for the remaining 1.5 min.)
3. Run under cold water after simmering, then squeeze greens to remove excess water.
4. In a bowl, combine1 tsp. shoyu and 2 tbs. of the dashi- marinate greens in mixture and set aside.
5. Toast sesame seeds on a skillet over medium heat about 1-2 min. then use a Japanese suribachi mortar and pestle or a food processor to process the seeds while they are hot.
6. Add the sugar, 2 tbs. of dashi, & 1-2 tsp. shoyu to the sesame seeds and blend.
7. Remove greens from marinade (squeeze to remove excess water) and cut into 2inch segments.
8. Coat greens in sesame dressing and serve.

Source: https://www.pbs.org/food/recipes/bok-choy-mizuna-arugula-or-spinach-in-black-sesame-seed-dressing/

Radish Salsa

Ingredients:

• 12 radishes
• 4 green onions
• 3 Tbs. chopped cilantro
• 1/2-1 jalapeño peppers 
• 4 Tbs. lime juice
• Kosher salt
• Pepper

Instructions

1. Thinly slice and quarter radishes, thinly slice green onions, chop the cilantro, and seed and dice the jalapeños (carefully so as not to get the juice in your eyes!)).
2. Mix the chopped radishes, onions, cilantro, and jalapeños together after adding the lime juice, salt, and pepper.
3. Serve over tacos, chips, or any other dishes you would enjoy salsa with!

Source: https://www.acouplecooks.com/black-bean-tacos-with-radish-salsa-and-feta/

Chili-Roasted Kale

Ingredients:

• Kale
• 1 Tbs. extra virgin olive oil
• 1 Tbs. chili powder
• Kosher salt

Instructions

1. Preheat oven 400 degrees (f).
2. Wash and remove the stems from your kale.
3. In a bowl toss kale with oil and seasonings.
4. Place kale on baking sheet and roast in preheated oven 5 minutes.
5. Stir kale, then continue roasting until edges become brown and crispy (about 5-8 minutes).

Source: https://www.allrecipes.com/recipe/169777/chili-roasted-kale/

Fresh Kohlrabi Summer Salad

Ingredients:

• 1 medium kohlrabi, peeled.
• 2 granny smith apples.
• 3 Tbsp. fresh dill.
• 100 grams Greek yogurt.
• 1 lemon, juiced.
• 1 tsp salt.
• 1 clove garlic (optional).
• Pepper to taste

Instructions

1. Slice Kohlrabi into small thin rectangles by using a mandolin and slicing strands of each circle, or grate kohlrabi by hand or with a food processor (doesn't last as long in the fridge).
2. Slice apples using the same method of choice for consistency.
3. In a large bowl, combine yogurt, salt, and lemon juice to make a dressing. Add apples, kohlrabi, and chopped fresh dill.
4. Toss until combined. Enjoy!

​Source: https://www.thespruceeats.com/all-about-kohlrabi-2216537

Crispy Tofu and Bok Choy Stir-fry

​Ingredients:

• ​​10 oz. brown sugar
• 1/2 Tbsp coconut oil
• 7 oz. extra firm tofu, drained and pressed, cut into 1/2 in. cubes
• 4 cups bok choy chopped leaves and stems, rinsed (about 1 bok choy, or 2 baby bok choy). 
• 2 Tbsp tamari or light soy sauce.
• 1 tsp agave nectar or maple syrup.
• 1/2 tsp Sriracha hot sauce, optional.
• Green onions, to garnish.

Serving size: 1 cup is 2 servings.

Instructions

1. Prepare brown rice according to package. Set aside.
2. In a large skillet, heat coconut oil over medium-high heat. When oil is hot, add tofu cubes carefully. Cook for 2 minutes, then flip tofu  to another side. You can remove the pan from heat while flipping tofu to avoid oil splatter. Cook tofu on at least 4 sides for crispy texture, cooking for 2 minutes on each side. Once cooked as desired, remove tofu from the pan and set aside.
3. Using the same skillet, sauté bok choy over medium heat for 2 minutes. While bok choy is cooking, combine tamari, agave nectar and Sriracha hot sauce (if using) in a small bowl.
4. Turn heat off and add sauce and cooked brown rice to skillet with bok choy and stir together. Add in tofu cubes and mix together briefly to maintain crispiness of tofu. Top with green onions and serve.

Source: https://www.eatright.org/recipes/entrees/crispy-tofu-and-bok-choy-stir-fry-recipe

Sweet and Sour Onions 

Ingredients:

• 1 cup cleaned and sliced onions
• 1/2 cup water
• 2 Tbsp wine
• 1 Tbsp olive oil
• 1 tsp sugar or agave syrup
• 1/2 cup water (again)
• Makes a great topping for grilled fish or chicken. This recipe could also be mixed into steamed vegetables to add flavor.

Instructions

1. In a large heavy frying pan, cook sliced onions and water, covered over very low heat.
2. Add wine, wine vinegar, olive oil and sugar or agave syrup. Cook over very low heat for another 10 minutes. 
3. Serve!

Source: https://cooksouthwest.wordpress.com/2013/06/09/iitoi-onions-desert-savory/

Carrot, Chickpea and Raisin Salad

Ingredients:

For Citrus Vinaigrette

• 3 Tbsp olive oil
• Zest and juice 1 small orange
• Zest and juice 1 small lemon
• 1-inch piece ginger, finely grated
• 1 and 1/2 tbsp honey
• 1 tbsp white wine or champagne vinegar
• 3/4 tsp coarse salt
• 1/4 tsp freshly ground black pepper

For Salad

• 1 pound carrots, peeled and shredded (about 4-5 cups).
• 15 oz. can chickpeas, rinsed and drained.
• 1 cup raisins
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta (optional)

Instructions

1. Place the dressing ingredients in a jar fitted with a lid and shake well until well-combined.
2. Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
3. Top with feta right before serving, if desired.

Source: https://thehealthyepicurean.com/carrot-chickpea-raisin-salad/

Eggs Nested in Sautéed Chard and Mushroom

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1/2 cup chopped onion
• 8 ounces fresh chard
• 2-3 large shiitake mushrooms, sliced into 1/4 in thick slices
• 1-2 eggs
• Salt and freshly ground pepper

Instructions

1. Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbon, set aside.
2. Heat the olive oil in a large, stick-free pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for 4-5 minutes until onions are translucent and mushrooms are a little brown on edges. 
3. Add the sliced chard leaves, use tongs to turn leaves to coat them in oil. Sprinkle with salt and pepper.
4. Spread the mixture evenly over the bottom of the pan. Crack the eggs on center, over the chard mushrooms mixture. Cook uncovered until bottom whites are well set. Then lower the heat to medium and cover the pan, cook for a minute or two.
5. Remove when the whites are set, serve immediately and cut egg yolks to run over chard and form something of a sauce. 

​
General Cooking Tips: Make sure to remove the chard's leaves from the stalk when cooking. Fold the chard leaves in half over the stalk and run your knife down the side, leaving the stalk as one. Like broccoli, the stalk will take a few more minutes to soften than the leaves. The chard leaf will take longer to cook than a spinach or kale leaf. 

​Basil Pesto

Ingredients:

• ​12 large garlic scapes, bulb removed, cut 1/2 in pieces (about 1/2 cup)
• 1 cup loosely packed fresh basil leaves
• 1/2 teaspoon kosher salt 
• 1 cup extra-virgin olive oil, divided and to taste
• 1/2 cup pine nuts, or walnuts

Note: Toss the garlic scape and basil pesto with pasta. It can also be used to top potatoes, rice, salads, chicken, beef, pork, or slices of mozzarella. 

Instructions

1. Add the garlic scapes (pieces), basil, and kosher salt to a food processor or blender. 
2. Pulse a couple of times to achieve a rough mixture.
3. Slowly start adding 1/2 cup of the olive oil.
4. Stop processing and scrape down the sides of the bowl with a rubber spatula.
5. The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 Tbsp of olive oil at a time and check again for your ideal consistency. 
6. Once a smooth paste has been achieved, add 1/2 cup of the parmesan cheese and process until completely mixed in. Taste for seasonings.
7. Add the remaining cheese if you'd like thicker and more savory paste. 
8. Add the pine nuts and process at a low speed until the nuts are roughly chopped and fully mixed in.
9. Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.

General Cooking Tips: You can eat the entire garlic scape raw or cooked. The best and most tender part is below the bulb that forms in the middle of the scape. The scape above the bulb can be tough and is not a good choice for a no-cook recipe like pesto. If you want to save the pointy ends, add them into a stir-fry or garlic scape soup where they'll get cooked until tender.

Storage Tips: This pesto doesn't brown fast and will freeze beautifully to enjoy throughout the year. To freeze spoon the pesto into an ice cube tray or large muffin tin and place it in the freezer. Once frozen, transfer to a freezer safe bag or container, the pesto will be good for at least six months. If in the refrigerator, it will last about 6-7 days.
Source: https://www.thespruceeats.com/delicious-and-easy-garlic-scape-pesto-848204

Warm Beet & Spinach Salad

Ingredients:

• 8 cups baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced red onion
• 2 plum tomatoes, chopped
• 2 tablespoons sliced Kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 2 cups steamed beet wedges, or slices, 1/2-1inch thick (see tip)
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

*Serves 4, about 2 cups each

Instructions

1. Place spinach in a large bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring until the tomatoes begin to break down about 3 minutes. Add beets, vinegar salt and pepper and cook, stirring until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm

General Cooking Tip: Prep beets by trimming greens, and root end, peel the skin with a vegetable peeler, cut beets into 1/2 to 1 inch thick cubes, wedges, or slices. Steam beets by placing in a steamer basket over 1 inch boiling water in a large pot. Cover and steam over high heat until tender. 10-15 minutes.
Source: https://www.eatingwell.com/recipes/249800/warm-spinach-beet-spinach-salad/

Fresh Fava Beans

Ingredients:

• 1lbs fava beans with their pod
• 1.5 tablespoon olive oil
• 1 small size onion, finely chopped
• 1 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup water
• 2 tbsp fresh dill, chopped 

Instructions

1. Remove the fava beans from their pods.
2. Make a small slit on each bean.
3. Fill a saucepan with boiling water. Add in salt and stir.
4. Soak the beans in this hot and salty water for about ten minutes. Then peel their shells.
5. Heat olive oil in a pan aand cook onions and garlic until translucent.
6. Add in shelled fava beans and cook for about 5 minutes.
7. Add in salt, sugar and water. Cook over medium low heat until tender, for about 20 minutes. 
8. Remove from the heat and let it cool a bit. then add in chopped fresh dill and give it a good stir.
9. Serve with red pepper flakes, fresh dill and lemon slices.

Ingredient Tips:

• Fresh fava beans: Buy them in their pods of you can find them. They are the tastiest ones. You will remove the beans from the pod and peel their skin. 2 pounds of fava beans with pods make abour 1 cup of shelled beans. Alternatively, you can use frozen fresh fava beans, which are already podded.
• Onion: The sweetness of onion matches perfectly with the sweet and earthly taste of favas.
• Olive oil: This is the ingredient that gives the Mediterranian touch to any dish. So use a generous amount of it. The taste goes really well with the nutty taste of fava beans.
• Fresh dill: The tangy taste of dill matches well with favas and adds a refreshing touch on them. You can use parsley too.
• Red pepper flakes or crushed chili: We only use them as a garnish, but they give a nice kick on the mild fava beans.

Source: https://www.giverecipe.com/shelled-fresh-fava-beans/

Shell Salad with Veggies

Ingredients:

• 10 ounces small shell pasta
• 1 green bell pepper
• 1 red bell pepper (yellow bell peppers can be used as a substitute)
• 1 cup cucumber
• 2 medium carrots
• 1 rib celery
• 1 small red onion
• 5 radishes
• 1 (7 ounce) can tuna in water
• 1 teaspoon salt low-fat or no-fat salad dressing

Instructions

1. In a large pot of water, cook pasta. Drain and rinse under cold water; chill.
2. Dice all vegetables.
3. Add vegetables, tuna, salt, and low-fat salad dressing (light or fat-free Miracle Whip or ranch) to pasta Mix. 

*Makes 6 servings.
Source: Source: https://digitalcommons.usu.edu/cgi/viewcontent.cgi?referer=&httpsredir=1&article=2138&context=extension_curall

Rosted Yellow Squash

Ingredients:

• 1 lb. yellow summer squash (about 2 medium), cut into 1/2 inch rounds
• 1tbsp olive oil
• Kosher salt and black pepper, to taste
• 3 tbsp grated parmesan cheese
• Optional garnish: chopped fresh herbs such as parsley, thyme or basil

Instructions

1. Preheat oven to 400 degrees Farenheit
2. Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
3. Arrange squash in a single layer on a rimmed baking sheet. Top with parmesan cheesse.
4. Roast in the oven for 12-14 minutes, or until squash is tender. transfer to the broiler for 1-2 minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

Source: ​https://www.theseasonedmom.com/roasted-yellow-squash/

Grilled Ratatouille Tartines

Ingredients:

• 1 zuccihni, sliced in half lengthwise
• 1 medium eggplant, sliced into 1/4 inch thick rounds 
• 1 red bell pepper, halved, ribs and seeds removed 
• 3 whole scallions 
• Extra-virgin olive oil, for drizzling
• 1 cup halved cherry tomatoes 
• 1 garlic clove, minced
• 1 teaspoon sherry vinegar
• 1 teaspoon herbs de Provence 
• 1/4 cup chopped basil
• 8 slices of good bread, toasted
• Hummus or goat cheese

Instructions

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
3. Remove the vegetables from the grill, let cool slightly, then chop everything into 1 inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil.
4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.

​Source: ​https://www.loveandlemons.com/grilled-ratatouille-tartines/

Chicken Cucumber Pitas

Ingredients:

• ​2 cups cubed cooked chicken breast 
• 1 large cucmber, quartered, seeded and sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 medium tomato, seeded and chopped
• 1 small sweet red pepper, chopped
• 1/2 cup cubed cheddar cheese
• 1/4 cup chopped red onion

Dressing:

• 1/2 cup ranch salad dressing 
• 1/4 cup mayonnaise
• 1 tbsp Italian salad dressing
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 pita pocket halves

Instructions

1. In a large bowl, combine the first 7 ingredients.
2. In a small bowl, combine the ranch dressing, mayonnaise, italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat.
3. Fill each pita half with a scant 1/2 cup chicken mixture.

Source: https://www.tasteofhome.com/recipes/chicken-cucumber-pitas/

Tomatillo Salsa Verde

Ingredients:

• 9 medium tomatillos
• 1 small yellow onion, cut into large chunks
• 1 to 2 serrano or jalapeño peppers
• 4 garlic cloves, unpeeled
• 2 tbsp avocado oil, plus more for drizzling
• 2 tbsp fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 1/4 teaspoons sea salt, plus more for sprinkling
• Tortilla chips, for serving

Instructions

1. Preheat the oven to 450 degrees Farenheit and line a baking sheet with parchment paper.
2. Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
3. Remove the garlic from the foil and peel it. Remove the stems from the peppers.
4. In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tbsp at a time, to reach your desired consistency. Season to taste and serve.
5. Store leftover salsa in the fridge for up to 5 days

*Add to veggie tacos, top on nachos, spoon it over a burrito bowl, use it as a green sauce for enchiladas, or eat it with breakfast (burrito, omelet, tofu scramble).
Source: ​https://www.loveandlemons.com/tomatillo-salsa-verde/

Cantaloupe Salsa

Ingredients:

• 1 1/2 cups (285 g) cantaloupe, seeded and cut into small dice
• 2 tomatoes, seeded and cut into small dice 
• 2 cups (320 g) cucumber, cut into small dice 
• 1/2 red onion, finely chopped
• 1/4 cup (60 ml) fresh cilantro, finely chopped
• 1 jalapeno pepper, seeded and finely chopped 
• 2 tbsp (30 ml) lime juice

Instructions

1. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
2. Serve the same day with corn chips.

Source: ​https://www.ricardocuisine.com/en/recipes/6186-cantaloupe-salsa