By Natalia joun.

 Kids love this healthy dressing on salad and veggies.

INGREDIENTS:

 

½ cup high quality olive oil

2 T balsamic vinegar

1 T orange juice

zest of 1 whole lemon

1 small garlic clove, minced

2 tsp maple syrup

3 T nutritional yeast

1 tsp smoked paprika

1 tsp sea salt

few pinches of black pepper

optional: fresh thyme, oregano, rosemary and/or parsley

 

DIRECTIONS:

1. Whisk all ingredients together and coat desired salad greens. Spicy greens such as arugula, water cress and mustard greens pair well with this tangy dressing.

(serves 4-6)

 

INGREDIENTS:

2 cups quinoa, rinsed

4 cups vegetable stock or meat based broth

1 tsp each; cumin, coriander, cardamom

2 tsp sea salt

1 tsp black pepper

   Yogurt Sauce:

½ cup plain, full fat yogurt

2 T olive oil

1 garlic clove, minced

1 pinch saffron dissolved in 1 T warm stock or water

2 T honey

1 T balsamic vinegar

zest & juice of 1 meyer lemon

1 tsp sea salt

few pinches black pepper

 

1 cup each; fresh parsley & cilantro leaves, chopped

½ cup fresh mint leaves, chopped

2 T fresh oregano, minced

¼ cup capers

½ cup currants, soaked in warm water for 10 minutes & drained

½ cup pine nuts, toasted & salted

 

 

DIRECTIONS:

1.    To cook quinoa, bring stock/broth to a boil. Add the quinoa, cover and reduce heat to simmer. Add the dried spices, salt and pepper, and cook for about 20 minutes, or until liquid has been absorbed. Transfer to a large bowl and set aside to cool.

2.    To make yogurt sauce, combine all the ingredients in a food processor (or whisk by hand) and blend thoroughly. Taste for flavor, adding more honey or olive oil if needed.

3.    Add the fresh herbs, capers and currants to the bowl of quinoa. Add the yogurt sauce, and fold carefully as to not flatten the quinoa. Taste for flavor and garnish with pine nuts if desired. Serve warm or cold. *makes a great stuffing for dolmas or collard wraps!

 

Kale Chips

(makes 3 cups)

 

INGREDIENTS:

2 bunches dino kale (can substitute laccinato kale or collard greens)

¼ cup high quality olive oil

2 T balsamic vinegar

1 T honey

2 T nutritional yeast

1 tsp sea salt

pinch black pepper

 

DIRECTIONS:

1. Pre-heat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

2. Remove the kale stems and rip leaves into 2” pieces.

3. In a small bowl whisk together remaining ingredients and massage into kale for a minute.

4. Lay kale chips onto baking sheet in an even layer and bake for about 15-20 minutes, tossing halfway through. (longer baking time means extra crispy chips- just be careful as they can burn quickly!)

Serve warm and with fresh grated parmesan if desired

By our beloved chef, Natalia joun

INGREDIENTS:

1/3 c olive oil

1 yellow onion, diced

1 tsp sea salt

2 garlic cloves, minced

½ T turmeric

2 T dried mint leaves

3 T Italian herb blend of parsley, oregano, marjoram & rosemary

1 tsp freshly ground black pepper

pinch of cayenne

2 T capers, minced

¼ cup pitted black, unsulfured prunes chopped (may substitute apricots)

juice and zest of 1 large meyer lemon

¼ c sundried tomatoes (including their soaking oil in the jar), chopped

3 cups whole wheat couscous, rinsed

1 cup each; fresh cilantro and parsley leaves, minced

7 cups vegetable stock or chicken broth, preferably home made

more olive oil if needed

 

DIRECTIONS:

1.     In a quart sized pot, heat olive oil on medium- high. Add onions and salt and sauté until onions are opaque, about 10 minutes. Onions will begin to brown and stick. Deglaze with a few spoonfuls of stock.

2.     Add the dried spices/herbs and sauté for about 1 minute. Then add the capers, prunes, lemon juice/zest, sundried tomatoes and oil. Stir well to coat.

3.     Add the couscous and a few generous pinches of salt. Coat the couscous well and allow it to toast for about 5 or 10 minutes, stirring every few minutes. Allow the bottom of the pot to brown.

4.     Meanwhile, bring the stock/broth to a simmer in a separate pot. Add to the pot of couscous, stir once, and cover. Bring heat to a boil, then turn off and stir in fresh cilantro and parsley. Cover for about 10 minutes, then fluff with a fork. If all the liquid has not yet absorbed, cook on medium heat, uncovered until desired consistency. Stir with a fork, as it prevents clumping. 

Can be served with crumbled feta or goat cheese, pickled red onion, as well as seeds or nuts if desired.

By our beloved chef, Natalia joun

INGREDIENTS:

Unrefined coconut oil, 2 heaping Tablespoons, more as needed (may substitute olive oil)

1 yellow onion, diced

2 tsp sea salt, more as needed

2 large garlic cloves, minced

2 T dried dill

1 T dried turmeric

1 tsp each; marjoram, oregano and sage

1 pinch saffron

1 tsp freshly ground black pepper, more as needed

pinches of cinnamon, cardamom & cayenne

¼ cup vegetable stock, lemon juice or white wine (or a combination of the three)

4 c sorrel leaves, rinsed

2 cups each; fresh cilantro & parsley, rinsed

1 cup each; fresh mint & scallions/chives, rinsed

3 cups French green lentils, picked over and rinsed

4 cups chickpeas & pink beans, soaked & parboiled

1 quart of vegetable stock or chicken broth, more as needed

2 T balsamic vinegar (could use apple cider vinegar)

3 T fresh lime juice

2 T tamari

1 c coconut milk

½ c full fat yogurt

 

DIRECTIONS:

1.     In a large, heavy bottom soup pot, melt the coconut oil. Add onion and salt and sauté until onions are opaque, about ten minutes. Allow onions to brown.

2.     Add another spoonful of coconut oil, along with all the dried spices/herbs and a few pinches of salt. Saute for a few minutes to toast the spices.

3.     Add ¼ cup vegetable stock and stir in the fresh sorrel and herbs. Add the lentils and coat with mixture- allow to toast for about ten minutes, stirring every few minutes until the lentils have soaked up all the liquid and are beginning to brown.

Pour in vegetable stock and bring to a boil. Add the vinegar, lime juice, tamari and coconut milk. Cover and simmer for about 2-3 hours or until lentils are fully cooked.  You may need to add more stock/broth. Then stir in yogurt, cover and simmer on low for at least another half hour.                                  Taste for seasoning, adding lemon or salt if needed

By our beloved chef, Natalia joun

INGREDIENTS: 

High quality butter (unsalted), 2 Tablespoons

1 yellow onion, diced

2 tsp sea salt, more as needed

1 lb organic free-range chicken thighs, rinsed and patted dry

¼ cup lemon juice or white wine (or a combination of the two)

2 garlic cloves, minced

1 pinch saffron

1 T dried turmeric

1 T dried mint

2 tsp freshly ground black pepper, more as needed

pinch of cayenne or chili powder

8 oz jar of sliced artichokes (in water) 

2 cups each; fresh dill, cilantro & parsley

juice of 1 meyer lemon

3 cups c vegetable stock or chicken broth

1 c full fat yogurt

 

DIRECTIONS:

1.     Melt butter in a large, heavy bottomed soup pot. Add the onion and salt. Saute until onions are opaque, about ten minutes.

2.     Add chicken and brown on both sides. Sprinkle with salt and pepper. Once chicken has browned, remove and allow to cool so that you to can de-bone and slice each piece into 1” chunks.

3.     Meanwhile, deglaze the pot with 1/4 cup lemon juice, then add garlic, all the dried spices/herbs as well as the artichokes. Stir well until there is no more liquid .

4.     Add the fresh herbs and a few more pinches of salt. Toss in the diced chicken along with the lemon juice and stir well. Allow bottom of the pot to brown while you coat the chicken in the herb/spice mixture.

5.     Bring heat to high and add the stock. Simmering for about ½ an hour, then turn to low and stir in yogurt.  Simmer on medium low anywhere from ½ hr- 2 hrs. 

By our chef, Natalia.

Making vegetable stock is truly one of the simplest ways to get the most out of your produce. Scraps that are normally fed to the compost can be used to create a rich and nutritious stock that you’ll find useful in practically any dish you prepare!

 *What I’ve found to be the most efficient way of keeping stock on hand is to keep a bag in the freezer of all the skins, peels, stalks you’ve accumulated throughout the week.  Once the bag us bursting, or when you’re in need of stock, simply drop all the contents of the bag in a pot of simmering water and wait for the aroma to fill your house! Try substituting stock in place of water when cooking grains, soaking beans or making soups & salad dressings.

 

INGREDIENTS:

Everything but the kitchen sink! Well, almost.  Here are just a few examples of ingredients for a tasty stock:  onion and garlic skins, leek tops, fennel fronds, broccoli stalks, the seeds and rinds from winter squash, stems from fresh herbs such as parsley, cilantro, dill, thyme, rosemary and mint. There are chef’s who even put olive pits in their stock!

 

DIRECTIONS:

1.     Fill a large soup pot with cold, pure water and bring to a boil. Reduce to a simmer and add 4-6 cups of vegetables, along with a spoonful of whole peppercorns, two whole Bay leaves and a few crushed garlic cloves. Let simmer on very low heat for a half hour to an hour. You will see small bubbles on the surface and very little movement of the vegetables. Be careful not to boil the stock or else it will become bitter.

2.     Taste the stock for flavor- it will be subtle. If you prefer a rich stock, allow to simmer on very low heat for an additional 15 minutes before straining.

3.     When you’re ready to strain the stock, place a colander over a large glass jar. Strain the stock and allow to cool to room temperature before placing in the refrigerator. Stock will last for up to three weeks.

I am passionate-borderline obsessed- with food. My philosophy: if you can make it, why buy it? I jump fences to pick lemons, I make my own apple cider vinegar, I own nine aprons, and I’ve been known to swoon over the vibrant leaves of my garden’s purple potatoes. I’m stubborn in my ways of healthy eating and I (used to) think white rice is akin to a bowl of sugar. However, in the past several months, I’ve learned not only how to tame my convictions, but that above all else, food is celebratory.

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Rice, vegetable & Egg Fritters with cheddar polenta and Kale/Chard Chips.

 Natalia checks on the polenta as the fritters cook on the stovetop (above).

Meanwhile, she’s turning left over scraps into vegetable stock…. (below)