1 small beet 2 tablespoons olive oil 1/2 small onion, diced small 1 clove garlic 1 cup barley 2 cups water or broth 1 cup arugula Salt and pepper 1/4 cup goat cheese 1.
The vegetarian chef Deborah Madison braises collards or turnip greens in brown butter and does a wonderful recipe of 12 cups of mixed greens sautéed in olive oil with garlic, a cup of chopped parsley, a cup of chopped cilantro and two teaspoons each of paprika and ground cumin.
Extra virgin olive oil 3-4 choppedchopped garlic ½ cup chopped cilantro ½ cup chopped Italian parsley 2-4 tsps.
PESTO Time: 30 minutes 1 large bunch basil 4 cups ice cubes 3 cloves garlic 1 cup Italian extra virgin olive oil 3 ounces Parmigiano-Reggiano, grated Salt and freshly ground black pepper.
PASTA WITH CAULIFLOWER Time: about 40 minutes 1 head cauliflower, about 1 pound Salt and freshly ground black pepper 1 tablespoon minced garlic 1/4 cup olive oil 1 pound penne, fusilli or other cut pasta 1 cup coarse bread crumbs.
Makes 8 patties 1 lb raw extra-lean ground turkey 1 egg (with omega-3) 1 Tbsp flax meal 2 tsp Dijon mustard 2 tsp tomato paste ¾ tsp salt ground black pepper to taste 1 tsp olive oil 2 Tbsp chopped onions 2 cloves chopped garlic 2 cups sliced raw mushrooms 1 cup cooked lentils, drained* 1/3 cup water canola oil cooking spray.
Mix 1 tablespoon garlic, 1/4 cup chopped onion, 1 tablespoon ground cumin, 2 teaspoons paprika, 1 tablespoon grated or minced lemon zest and 1/4 cup freshly squeezed lemon juice.
In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper.
In a blender or food processor, combine tomato sauce, 6 leaves basil, garlic, 1/4 cup olive oil, gelatin and salt and pepper to taste.
GREEN RICE WITH IDIAZABAL CHEESE Time: 45 minutes 4 cloves garlic 1/2 cup packed flat-leaf parsley leaves 2 tablespoons cilantro leaves 1 tablespoon mint leaves 3 tablespoons extra virgin olive oil, preferably Spanish 1 cup finely chopped Spanish onion 2 cups rice, preferably short grain Spanish 3 1/2 cups chicken stock Salt and freshly ground black pepper 1/2 pound Idiazabal cheese, cubed.
RAGOUT OF PEAS AND CHANTERELLES Adapted from Peter Hoffman of Savoy Time: 1 1/2 hours 1 head garlic 1/4 cup extra virgin olive oil Sea salt and freshly ground black pepper to taste 1 pound chanterelle mushrooms, trimmed 2 leeks, white and tender green part only, chopped 1 cup freshly shelled green peas (from 3/4 pound unshelled). 1. Preheat oven to 350 degrees.
