CLEANSTART

CLEANSTART

INSPIRINGYOUTOEATCLEANANDLIVEWELLWITH100NEWCLEANFOOD

RECIPES

TERRYWALTERSPhotographybyGentl&Hyers

The information in this book is provided as a resource for inspiration andnutritionaleducation.Itisnotprescriptive,butmaybeusedtocomplementthecareofaqualifiedhealthprofessional.AuthorandPublisherexpresslydisclaimresponsibility for any adverse effects from the use or application of theinformationcontainedinthisbook.NeitherthePublishernortheAuthorshallbeliableforanylossessufferedbyanyreaderofthisbook.

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DedicatedwithlovetoMomandDad,

formakingitpossiblefromthestart.

SHARINGTHEJOURNEY

To all who have attendedmy programs and classes over the years,have connected through my blog or Facebook, have purchasedCLEANFOOD, or are discoveringme andmy passion just now asyouturnthesepages...thankyouforbeingpartofmyjourney.Special thanks toAndreaGentl andMartyHyers for their talent andvision,

and for showingclean food in all its natural beauty.Andrea,Marty,Meredith,Heidi,Helen,Alpha,Molly,Emma,Rob andKacy– itwas anhonor toworkwithyouandIthankyoufromthebottomofmyheart.

Iamblessedtohavedearfriends–allofwhomcannotbethankedenoughforenrichingmy life with their love and support. Special thanks to Pam Powell,Maria and Peter Uzzi, Sue Davies, Beth Zapatka, Susan Case, NancyFrodermannandtherunningbuddieswithwhomI’vesharedsomanymiles.

Tomy amazing and caring family: Gary Jacobs, David and Fernanda Jacobs,BarbaraGaddandmyniecesandnephews.And tomymotherand fatherwhofuel me with their incredible energy, purpose, support and love. Living thisdreamismadeallthemorespecialbysharingitwithyou.

To Mike Kandefer and Urban Oaks Organic Farm, for growing incredibleorganicproduce,andforcreatingasustainable,deliciousandcleanfuture.

ToTonyGardner,mydearfriend,agent,andpublishingtourguideformakingit“allpartoftheservice!”

To Mightybytes, the greatest web team ever, and to Carol Leggett PublicRelationsforbeingsoresponsive,supportiveandforwardthinking.

To Marcus, Carlo, Jason, Leigh Ann, Jeff, Meaghan and the entire SterlingPublishingteamfortakingcleantoheart,andgivingmeaplatformfromwhichtoshareitwithsomanyothers.

To Tracey Ryder and Edible Communities for so warmly welcomingme into

yourpublishingfamily.

ToKurtMacKenzie,AndrewBrownand the entireMacKenzieBrownDesignteam.Thankyouforbeingthegreatestdesignersandfriends.Icouldn’timaginesharingthisridewithanyoneelse.

ToAndrewBrown.There’snowayIcouldpossiblythankyouenoughforyourpartnership,yourfriendship,yoursupportandyourlove.

ToStöckli,mymostloyalfriendandrunningpartner,becauseSarahandSydneyinsistedthatyouhaveaplaceinthisbook.Goodboy!

ToChip,SarahandSydney,whohavenotonlysharedthisincredibleadventure,butwho havemade it possible andworthwhile. Thank you for supportingmeandmydreams.Younourishmyheartandsoul,andIamsoblessedtohaveyou.

CONTENTS

INTRODUCTIONCleanStart

GETTINGSTARTEDStartHere

ASuccessfulCleanStartBenefitsofaCleanStartCleanStartKitchenCleanStartPantry

THEBASICSFindingCleanFood

IngredientsBasicGrainsBasicLegumesBasicGreens

BasicVegetableStock

MAKINGITWORKFORYOUUsefulTipsandSubstitutions

AboutGluten

RECIPES

SpringSummerFall

Winter

Index

CLEANSTART is about enjoying healthy, delicious, cleanfood everyday. It’s about having a relationshipwith food that’s notbased on living up to somebody else’s ideal, or following a strictregimen.It’ssimplyaboutmakinghealthychoices,oneatatime,anddoing the best that you can do, empowered with knowledge andmotivated by intention. It’s about maximizing nutritional value andtaste, and minimizing waste and imbalance. It’s about truenourishment.Thekindthatmakesyoufeelgoodaboutyourself.Thekind youwant to sharewith others.CLEANSTART is aboutYOUlivingadelicious,vibrantandsustainablelife.There’snobetterplaceto start thanexactlywhereyouare.This isyourguide.This isyourcleanstart.Clean food iswhole,minimallyprocessedandclose to thesource

for maximum nutrition. This is the food we all need more of, nomatterwhatelseisonyourplate.Thisisthefoodthatallowsyoutolive a healthy life, and to accomplish what you want without thelimitations that result from compromised nutrition and health.Whetheryou’restartingagainorstartinganew,eatingclean isaboutbeingnourishedbyyourfoodandbyyourjourney.

EATCLEAN.LIVEWELL.

STARTHEREItdoesn’tmatterwhereyouarestarting.Eatingcleanisaboutwhatwecandonowtomakehealthychoicesthataresimple,nutritiousanddelicious.Thisistheperfecttimeandplaceforyourcleanstart.Youdon’thavetodepriveyourselfofyourfavoritefoods,orfeelbound

by rigidor unreasonable guidelines.A clean start has to fit your uniqueconstitution and lifestyle, not set you up to fail. All you have to do isenjoygood,cleanfood,onerecipeatatime,andalltheotherpiecesandhealthbenefitsthatgoalongwithitwillfollow.Whodoesn’twantthat?!Whateveryourmotivation,here’s toyouandyourcleanstart,andhere’stosharingandenjoyingthejourney.

EATTHECOLORSOFTHERAINBOW.Themorecolorfulyourdiet,themorenutrient-rich.Goeasyonemptywhitefillerfoodsandheavyonhealinggreens.

EATDARKLEAFYGREENSEVERYDAY.Forme,greenisthemostimportantcolorandtheonemostlackinginourdiets.Greensarecleansing,healing,uplifting,andrichincalciumandminerals.Tryusingavarietyofgreenstoampupthenutritionalvalueofyoursalads,soups,sauces,stir-friesandevensmoothies.Justgetthemin!

EATALLFIVETASTES.Sweet, sour, salty, bitter and pungent are all found naturally andnutritionally in clean food, as opposed to manufactured “naturalflavors” and the imbalance of sweet and salty tastes found inprocessedfoods.

EATFOODSTHATAREGROWN,NOTMANUFACTURED.Cleanfoodcomesfromagreenplant,notaprocessingplant–afarm,notafactory.

SKIPTHEPACKAGE.Apackageisthefirstsignthatyou’vemovedawayfromthesource.Lookforfoodsthatdon’trequirealabeltorevealwhat’sinside;butifitcomesinapackage,applythe“grownnotmanufactured”tipwhenreadinglabels.

BUYCLEANFOODANDLEAVETHERESTBEHIND.Make the difficult choice just once at the store so you’re not facedwithmakingiteverytimeyouopenyourcupboard.

BUYANDTRYONENEWCLEANFOODEACHTIMEYOUSHOP.If you don’t knowwhere to begin, startwith something green!Onenewcleanfoodaweekandbytheendofayearyou’llbefeelingthebenefitsofeatingcleanandlivingwell.

KNOWTHESOURCEOFYOURFOOD.Makefriendswithyourgrocer,yourfarmerandyourlocalproducers.Understanding where and how food was grown or produced isessentialtomakinghealthychoices.

BUYLOCALANDORGANICWHENYOUCAN.Cleanfoodisfreshandnutrient-rich.Whatyouseeiswhatyouget–without a host of unwanted contaminants and byproducts that oftenaccompanyconventionalgrowing,processingandshipping.

BENOURISHEDBYYOURFOODANDMAKEPEACEWITHYOURCHOICES.Make conscious choices, enjoy every bite and let your food andmealtimenourishyourentirebeing.

ASUCCESSFULCLEANSTART

…ISDIFFERENTFOREVERYONE.Foroneperson,eatingcleanmaymeaneliminatingpreservativesandartificial ingredients.For thenext, itmaymeangivingupprocessedfoodsaltogether.And foryetanother, itmaymeangoingdirectly tothefarm.Whatmattersmostisnotwhereyouareinthiscontinuum,but that you identify opportunities tomove closer to the source andareempoweredtoactonthem.

…ISRICHWITHTHEFOODSWEALLNEEDMOREOF.The recipes in this book are free ofmeat, dairy, gluten and refinedsugar,andrichinwholegrains,freshproduce,non-animalsourcesofprotein, and healthy and essential fats.Nomatterwhat your dietarypreference, everyone at your table will enjoy the tastes, the varietyandthenourishmentfromyourcleanfoodcreations.

…NOURISHESANDSATISFIES.Cleanfoodnourishesyoursensesandsatisfiesyournutritionalneeds.Itlooks,smells,tastesandisdelicious.Itdeepensyourconnections–totheenvironment,tothesourceofyourfood,toyourcommunityandto your self, allowing you to serve your unique needs and supportgoodhealthinabalancedandsustainableway.

…INSPIRESUSTOEATCLEANANDLIVEWELL.Somanyfactorsgointodecisionsaboutwhattoeat–fromtasteandease, tohealthandbeliefs.Success isnotobtainedby jumpingfromoneextremetoanother,butratherbymakingconsciouschoicesbased

onall these factors.Share the journey,nourishyourselfwithall thatlifehas tooffer,andyourcleanstartwill feedyoursouland inspireothers.

BENEFITSOFACLEANSTART

THE BEST BENEFIT OF A CLEAN FOOD DIET IS THATYOU’RE GOING TO LOVE YOUR FOOD AND YOURMEALTIME.HEREISJUSTASMALLSAMPLEOFWHATELSEYOUSTANDTOGAIN.

ONEHEALTHYCHOICEATATIMEISALLITTAKESTOSUPPORTGOODHEALTHFORYOURSELFANDTHE

ENVIRONMENT.

CLEANSTARTKITCHEN

Justaseverybodyisunique,soiseverykitchenandcook.Tomakeyourcleanstartasenjoyable,easyandsuccessfulaspossible,herearesomerecommendedingredientsandtools.Thegoalofacleanstartisnot to jumpfromoneextreme toanother,but rather tomakea slowandsuccessfulchangeovertime.JustonenewcleanfoodorCLEANSTARTrecipeperweek,andattheendofayearyourcleanstartwillhavetransitionedtolong-lastinghabitsthatfuelahealthylife.

TOOLS

QUALITY SHARP KNIVES AND GRATERS One quality 8-inch chef ’sknifeandastandardboxgratercanaccomplishmanyofthetasksinmyrecipes.

CASTIRONSKILLETSarenaturallynon-stick,heat andcookevenly, areabreeze to cleanand turnoutgreat results every time– especiallywhenyou’relooking to caramelize. If you don’t have or care for cast iron, stainless orenameledskilletswillalsowork.

DUTCHOVENSaresomultipurposethatIfindIneedlittleelse.Anenameledfinishisnon-stickandeasytoclean,anda4½quartDutchovenaccommodatesmostofmysoupsandsautés.Similarsizedpotswithlidscanbesubstituted.

GLASS CONTAINERS ANDMASON JARSmake great clean storage forwholegrains, legumes,nuts,seeds,spicesandmore. It’snotnecessary tokeepevery itemonhand, but a rotating selection fromeach categorywill give yougreatvarietyandoptions.Quantities inexcessofwhatyoumightuse ina fewweeksshouldbestoredinthefreezerformaximumshelflife.

HANDHELD BLENDERS (also called immersion blenders) have nearlyreplaced the foodprocessor inmykitchen.They’re relatively inexpensive,canbeusedforavarietyoftasksandareeasytouse,cleanandstore.Youcanalso

useafoodprocessor,blenderorawhiskwithsomemusclebehindit!

RICECOOKERSaremysavinggraceandensurethatIwon’tberemindedofmy cooking grain when I smell it burning. Avoid rice cookers with exposedaluminuminteriors.Stainless-steel ricecookersaremypreference. Ifyouhavedifficulty finding them in stores, look online. Pressure cookers or appropriatesizedpotscaneasilybesubstituted.

THEBASICS

When it comes to eating clean and living well, the most powerfultoolswe have are intention and the ability tomake the choices thatserveourbestinterests.Together,thesetoolscanhelpusnavigateourwaythroughgrocerystores,restaurants,andavarietyoftemptations.ButwhenI’mcookinginmykitchen,mygoalismuchmorebasic–tobringtogethertastes,textures,colorsandnutrientstocreatemealsthatallwillenjoy.Ithinkofmycast-ironskilletasmypalette,cleanfoodasmypaint,andmyfinisheddishesastheresultingcreationthatbringstogetherandnourishesmyfamilyandfriends.Whetheryoufollowmyrecipes toaTorvary themwithyourowncreative

spirit, these basic recipes and tips will help you get started eating minimallyprocessed,nutrient-rich, clean food that supportsgoodhealth andbalance in adeliciousway.Andifyou’reinterestedinadditionalinformationaboutthehealthbenefits of a variety of foods and cooking techniques, plusmore recipes thatsatisfy,thenyou’llalsoenjoymyfirstcookbook,CLEANFOOD.

FINDINGCLEANFOODMaximum nutrition, freshness and taste come from locally grown, in-seasonvegetables and fruits. Your fresh produce will vary from week to week andseasontoseason.Itcouldcomefromyourgrocer,yourfarmer,afarmersmarket,ashareinaCSA(CommunitySupportedAgriculture)oryourveryowngarden.Infact,sometimesIthinkthatthepursuitofcleanfoodiseverybitasenjoyableaseatingit!Thisistheperfectopportunitytodiscoveryouruniquelocalfoods,toconnect

with your community and the land and to support your local farmers andeconomy.Ifyou’renotsurewhere tofindresourcesforcleanfoodnearyou,aquicktriptoyourlocallibrary,departmentofagricultureortheInternetisagreat

place to start.While therearemanywebsitesand resourcesavailable,herearejustafewofmyfavoritestohelpyougetstarted.

SLOWFOODwww.slowfood.comLOCALHARVESTwww.localharvest.orgENVIRONMENTALWORKINGGROUPwww.ewg.orgAMERICANFARMLANDTRUSTwww.farmland.orgWith local resources identified and a well-stocked pantry, you are well on

yourwaytoenjoyingacornucopiaoffresh,seasonalproducewithease.LettheCLEANSTARTadventurebegin!

INGREDIENTSALMONDMEAL/FLOURisagreatadditiontobakedgoods,asitpacksthemwithproteinandnutrientsandproducesamoistresult.Almondmealisavailableatmosthealthfoodstoresorcanbepreparedathomeusingafoodprocessororcoffee grinder. Process or grind blanched or raw almonds until they resembleflour. Pour through a sifter ormesh strainer and tap into a separate container.Placeanylargepieces thatdidnotgothroughbackin theprocessororgrinderandprocessagain.Repeatuntilyouhaveaneven,flourlikeconsistency.

ARROWROOTisanaturalstarchandthickeningagent thatcomesinpowderform.It’savailableinmostnaturalfoodstores.Substitutesincludetapiocaflour,kudzuorcornstarch.

GINGERROOTAporcelaingraterallowsyou tocaptureanduse thenaturaljuicesaswellasthegratedroot.Amicroplaneorstainlesssteelgrateralsoworksjustfine.Muchoftheskinfromtherootwillpeelbackonitsownasyougrate,soit’snotnecessarytopeelitfirstunlessyouprefernoskinatall.

GOMASIOisacondimentmadefromgrindingtogethersesameseedsandsalt.Youcanmakeityourselforpurchaseitpreparedatmostnaturalfoodsstores.

KOMBUisaseavegetablethatimpartssignificanthealthbenefitswhenused.Asmallpiece(about thesizeofyour thumb)addedtowholegrainsand legumeswill reconstitute in the cooking water and infuse grains and legumes withminerals. Kombu also neutralizes the acid-forming property of grains, andtenderizesandreducesthegaseousnessoflegumes.

LEEKS look like extra-large scallions but have a slightly sweeter taste. Toprepare,trimanddiscardrootend,rinseleekswellandusethewhiteandlightgreenpartsonly.Thedarkgreenpartsarebitter.

MISO is made from fermented soy and is a living food that helps replenishhealthy intestinal flora. It’s important not to allowmiso to boil, as its healthbenefits are destroyed by high temperatures.When preparing leftovers, reheatsoup separately, remove from heat, dissolvemiso inwarmwater and stir intoindividual servings. Mellow white varieties of miso (such as brown rice andchickpea) have been fermented for one year and are milder than three-yearfermentedvarieties.

RICEMILKismymilksubstituteofchoice.Ilikethatithaslessaddedsugarand oil than othermilk alternatives, andmy children like it the best.You cansubstitutehempmilk,almondmilk,coconutmilk,goatmilkorcowmilktosuityourpreference.

TOFU, made from soybeans, is a rich source of protein that comes in twovarieties.Silkentofu,alsoknownasJapanese-styletofu,whipssmoothandcanbeusedtomakedressings,puddingsandcreams.Regulartofu,orChinese-styletofuorbeancurd,holds itsshape,canberoasted,grilledoradded toastir-fry(this is the variety I like to crumble intomy lasagna).Both varieties come insoft, medium, firm and extra-firm. Regular tofu is found in the refrigeratedsection,whereassilkentofuisoftensoldinshelf-stablepackaging.

VEGETABLE STOCK is an easy way to amp up the flavor and nutritionalvalueofyourrecipes–fromsoupsandstewstograinsandlegumes.Stockcanbemadeinadvanceandstoredinthefreezer.Youcanalsousetheinfusedwaterfrom steaming vegetables or from soaking sea vegetables, dried tomatoes ordriedmushrooms.Therearemanyvegetablestocksavailablethateliminatetheneed to make your own. Look for brands that list only vegetables in theingredient list,andthathaveminimalsalt(ifany),andnopreservatives.Whenall else fails, substitute regular tapwater and increaseyour seasoning to taste.SeeBasicVegetableStockrecipe.

BASICGRAINS

Mostgrainscanbecookedusingonecupofgrainsand twocupsofwateror stock. Ifyoupreferyourgrainssofter,addmore liquidandcookthemslightlylonger.Forfirmergrains,addlessliquid.Allgrainsexceptmilletbenefitfrompresoakingandrinsingbefore

cooking.Youcansoakgrainsforaslittleasonehourandasmuchastwenty. After that, they will start to sprout and will not requirecooking.Presoakinggrainswashesawaymuchofthephyticacidthathampersmineralabsorption,allowsthemtocookfasterandwithlessliquid,andmakesthemeasiertoassimilateanddigest.If youhave the time topresoak,great. If not, don’t sweat it! Just

add some sea salt or a piece of kombu seaweed to the grains andcontinue on with the cooking. This step helps neutralize the acid-formingpropertyofthegrainsandinfusesthemwithminerals.

1cupbrownrice,millet,amaranthorteff

2cupswaterorstock

Thumb-sizepiecekombuorpinchofseasalt

1cupquinoa

1½cupswaterorstockThumb-sizepiecekombuorpinchofseasalt

1cupwildriceorwholeoats2½cupswaterorstockThumb-sizepiecekombuorpinchofseasalt

Placegrains inpotwithenoughwater tocoverandsoakat least1hour.Whenreadytocook,pourgrainsintomeshbasketandrinse.Returngrainstopot,addfreshwateror stock,kombuor salt, andbring toboil.Reduceheat to simmer,coverandcookuntil all liquid is absorbed.Remove fromheat,discardkombuandserve.

TIPS:Coolgrainsslightlybefore fluffingso that theyhold theirshapeanddonotbecomemushy.A rice cooker can be used for all grains. Presoak grains, if possible, drain,

rinseandaddtobowlwithwaterorstock,andkombuorsalt.Cover,turnonricecookerandletitdoitsstuff!

BASICLEGUMES

Legumes are a great source of protein that are low in fat, high insoluble fiberand iron,andboast significanthealthbenefits. I like tomake my legumes in large quantities so that I always have somepreparedinmyfreezer.WhenIdefrostthem,Icookthemminimallyso that theydon’t split. Ialsokeepcanned legumes inmypantryasthey are widely available and perfect for last minute meals. Toeliminate the canned taste, pour boiling water over legumes beforeaddingthemtoyourrecipe.I’veoutlinedtwotechniquesthatwillhelpyou prepare dried legumes easily and without their gaseous sideeffects.

1cupdriedlegumes(pinto,kidney,aduki,black,red,chickpea,cannellini…)

6cupswaterorstock

Thumb-sizepiecekombu

Pinchofseasalt

OVERNIGHTSOAK:Place beans in pot, coverwith 3 inches ofwater andsoakovernight.Whenreadytocook,drainwaterandrinsebeans.

QUICKSOAK:Rinsebeanswell,placeinpotandcoverwith3inchesofcoldwater. Bring almost to boil (bubbleswill start to appear around edge of pot).Removefromheat,coverandletsit1hour.Drainwaterandrinsebeans.

PREPARINGSOAKEDBEANS:Fillpotorricecookerwith6cupswaterorstockandbringtoboil.Addbeansandkombuandbringbacktoboil.Skimoffanddiscardanyfoamthatrisestothetopofthepot.Reduceheat,addsalt,coverandsimmeruntilbeansaretender.Removefromheat,draincookingliquidandserve.

MAKESABOUT3CUPSCOOKED

TIP:Cookbeansimmediatelyaftersoakingtoavoidgrowthofbacteria.

BASICGREENS

There are so many different vegetables, each with its own uniquenutritionalprofileandtaste.Eatingthecolorsoftherainbowisagreatway to take full advantage of all that the vegetable kingdomhas tooffer.Thatsaid,I’dbetakingahugestepoutofcharacter ifIdidn’tsomehow emphasizemy favorites – dark leafy greens! If you can’tdecidehoworwheretobegineatingclean,orevenifyoujustneedajump-start along theway, you’re alwayswell served to turn to darkleafygreens.If they’refirmandbitter,sauté themasoraddthemtosoups,stews,saucesorstir-fries.Trymoretendergreensmixedwithlettuce inyour salad.You’llbe surprisedhowmanydifferentgreenscan be enjoyed both raw or cooked, and how great you’ll feel as aresult!

BASICSAUTÉEDGREENSThis recipe is perfect for dark leafy greens such asmustard greens,dandeliongreens,chard,bokchoy,cabbage...ormypersonalfavorites,lacinatokaleandcollardgreens.

1tablespoonextravirginoliveoil

1leek,smallonionorshallot,chopped1garlicclove,mincedand/or1tablespoongratedfreshgingerand/orturmeric

1bunchorheadgreens,chopped

Seasaltorumeplumvinegar

InDutchovenorlargeskilletovermediumheat,sautéleek,onionorshallotinoliveoiluntilsoft.Addgarlicand/orgingerand/orturmericandsauté2minuteslonger.Addgreensandwateratablespoonatatimetopreventstickingandsautéuntil greens are tender (3–5minutes).Remove fromheat, season to tastewithsaltoradashofumeplumvinegar,andserve.

BASICVEGETABLESTOCK

Myvegetablestockcomesoutdifferentlyeverytime.SometimesIusethe infused water from soaking dried shiitake mushrooms, seavegetablesor sun-dried tomatoes.Other times I save thewater fromsteamingvegetablesandusethat.Thisrecipeisdeliciousasis,orcanbe used as a template to make your own unique stock simply byaddingyourfavoritevegetables.Ialsoliketokeeppreparedvegetablestock in my pantry for backup and have found a number that areparticularlyclean–madefromonlydehydratedvegetables.

2largeyellowonions,peeled3largecarrots2celerystalks

1leek

6garliccloves,peeled4–5sprigsparsley4–5sprigsdill

1bayleaf

6–8blackpeppercornsPinchseasaltWater

Coarsely chop onions, carrots, celery and leek and place in soup pot or largeDutch oven.Add garlic, parsley, dill, bay leaf, peppercorns and salt. Fillwithenoughwatertocovervegetables.Bringtoboil,reduceheattosimmerandcookcoveredfor1½hours.Removefromheatandpourthroughfine-meshbasketintocontainers.Setasidetocool, thencoverandrefrigerateorfreezeuntilreadytouse.

TIPS:Thisstockcanaccommodateavarietyofdifferentvegetablesandherbs,frommushroomsandceleryroottoshallots,fennelandthyme.Iliketoaddthe

soakingwater fromreconstitutingseavegetables, sun-dried tomatoesandevendriedfruits.

MAKINGITWORKFORYOU

Everybody can benefit from a clean start – no matter your dietarypreferencesorphysicalneeds.CLEANSTART isveganandgluten-free, soallcanenjoy these recipesas theyare,or takeadvantageofthe recommendations throughout for ways to incorporate meat anddairyifyouprefer.Makingacleanstartcanbeassimpleasbringingin one new clean food aweek, or as involved as transforming yourpantry,yourmenusandyourlife.

USEFULTIPSANDSUBSTITUTIONSFLOUR I like to take advantage of the wide variety of savory and deliciousflourswhenIbake.Whilemyrecipesaregluten-free,yoursdon’thavetobe.Ifyou can’t find the specific flours I’ve suggested, feel free to experimentwiththesegluten-freechoices:teffflour,almondmeal,sorghum,tapiocaflour,brownorwhitericeflour.Ifglutenisnotaconcern,youcanalsosubstitutewheatandall-purpose flours. Often, retailers sell chickpea or garbanzo flour that iscombinedwithfavabeanflour.Thisisaperfectlygoodsubstitute.

FROZENVEGETABLESANDFRUITSarewidelyavailable, cost-effective(evenorganic!)andagoodalternativewhenyoucan’tgetfresh.Youcanfreezeyourownbywashing,drying,spreadingonaparchment-linedbakingsheetandplacing in the freezer.When firm, transfer to an airtight container and freezeuntilreadytouse.

OILS I try to stick with oils that are cold-or expeller-pressed, unrefined andhaveahighheatthreshold.Myprimaryoilsareextravirginoliveoil,grapeseedoilandvirgincoconutoil.

SWEETENERS Iuse sweet fruits, citrusandvegetables toprovide sweetnesswheneverpossible.Afterthat,Ifavormaplesyrup,asitisminimallyprocessed,locally grown and delicious.Less sweet options include brown rice syrup and

molasses.Bringinginnutritionalsweetnessfromfruits,vegetablesandgrainsisagreatwaytoreducecravingsandaddictionstonon-nutritionalsweets.

ABOUTGLUTENIfyouareglutenintolerantorsensitive,pleasebeawarethatglutenhasawayofsneakingintoavarietyofproducts.I’vehighlightedafewingredientsbelow,butit’simportanttoalwaysbeonthelookout.Eatingcleanreducesyourexposuretogluten,butdoesn’teliminateit.Wheat,spelt,couscous,barleyandryecontaingluten,soscrutinizeallpackagedgoodsforingredientsandexposuretoglutenduringprocessing.Evenproductsthatyouknowandloveasgluten-freecanbesuddenlyreformulatedandmadenotgluten-free.Readeverylabel,everytime.

DRIEDHERBSANDSPICESareoftencutwithwheattopreventcaking,andthismaynotberevealedonthelabel.Checkbrandsonlinebeforeyoupurchase–particularlypowderedspicesandpackagedfoodsthatusethem,suchaspreparedmustard.

OATSarenaturallygluten-freebutbecomecontaminatedbybeingprocessedinplantsthatalsoprocesswheat,barleyorrye.Toensureagainstcontamination,lookforcertifiedgluten-freeoats.

PASTAistraditionallyawheat/semolinaproduct,butthereareahostofnon-glutenpastaswidelyavailabletodaymadeofrice,quinoaandbuckwheat.Ifarecipecallsforpasta,selectthevarietybestsuitedtoyourneedsandpreferences.

SOYSAUCEANDSHOYUaremadewithwheat/gluten.Tamariistraditionallywheat-freeandmostbrandsfollowthatguideline,butalwayschecktheingredientlistonthebottle,justincase.

SPRING

AvocadoDipwithChives

CurryDip

SpicyBlackBeanDip

RoastedCauliflowerandGarlicSoup

CreamySplitPeaSoupwithMeyerLemonZestandThyme

Kale,SweetPotatoandWhiteBeanSoup

ArameSauté

WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette

MixedSpringGreenswithCurrantsandPepitas

RawKaleConfettiSaladwithToastedSunflowerSeeds

AsparaguswithMisoLemonDressingandMarconaAlmonds

SearedArtichokeswithLemonandCapers

CannelliniBeanswithSun-DriedTomatoesandRamps

MapleMustardandTahiniGlazedCarrots

PolentaPizzas

AsianSpinachwithPeanutGingerSauce

SweetBrownRice

withLeeks,GingerandGarlic

Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing

BabyBokChoywithHotSesameOilandLime

SearedTempehwithDriedCherriesandPineNutsoverArugula

FestiveQuinoawithApricotsandOrangeZest

ChewyChocolateMacaroons

BananaDateCake

RhubarbCreamwithStrawberriesandCandiedGinger

SpringDipsWHENIWASACHILD,MYMOTHERUSEDTOMAKEDIPSthatweallwentcrazyfor.Thenonedaytheyseemedtodisappear.YearslaterIrealizedthatMomhadstoppedmakingherdipswhensheeliminatedtraditionalmayonnaise.WhenIrediscoveredgrapeseedoilmayonnaise,thememoriesofherdipscamefloodingback,alongwithmyownversionsofMom’soriginalrecipes.NowIliketokeepthesedipsonhandforeasy,lightandsatisfyingsnacks.

AVOCADODIPWITHCHIVES2garliccloves,peeled2½avocados,peeledandpitted½cupgrapeseedoilmayonnaise2tablespoonslimejuice1tablespoonlemonjuice

1tablespoonbrownricesyrup

¼teaspoonseasalt¼cupchoppedfreshchives

Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor, scrape down sides, add avocados and purée until smooth. Addmayonnaise,limejuice,lemonjuice,brownricesyrupandsalt,andpuréeuntil

smooth.Addmostofthechives,leavingoutjustafewforgarnish,andprocessbrieflytocombine.Adjustseasoningto taste,andservetoppedwithremainingchoppedchives.

MAKES1½cups

VARIATIONSAdd a little spice to this dipwith a fewdashes of hot sauce or a teaspoon ofwasabipowder.

SERVINGSUGGESTIONSThis dip goes great with crudités such as carrots, celery, daikon, jícama andradishes. It’s also a great spread for a roasted tofu or veggie sandwich, orwrappedinnoriwithsalmon,cucumberandsprouts.

CURRYDIP2garliccloves,peeled1cupgrapeseedoilmayonnaise

1tablespoonbrownricevinegar

1½teaspoonscurrypowder¼teaspoongroundturmeric¼teaspoongroundcoriander¼teaspoongroundcumin

¼teaspoongratedfreshginger¼teaspoonseasalt

With food processor running, drop in garlic and process until minced. Turnprocessoroff andadd remaining ingredients.Processonpulse to combineandserve.Dipcanbestoredforupto3daysinairtightcontainerinrefrigerator.

MAKES1cup

SpicyBlackBeanDipI’MANUTFORBLACKBEANS.InthesummerItossthemwithvegetables, herbs and lime juice. In the winter, they’re perfect inwarmingsoupsandchilis.Andinthespring(andalsointhefall!)Iservethissavoryandspicydipasasnackorappetizerwithcornchips,andevenuse itasabasefor tacosorburritos.Myfamilydevours iteitherway,andalwayscomesbacklookingformore.

1garlicclove,minced

3tablespoonschoppedredonion

3tablespoonsextravirginoliveoil2tablespoonschoppedchiles(anyvariety) teaspoonchilepowder1½cupscookedblackbeans

1tablespoonplus1teaspoontomatopaste½teaspoonseasalt

Insmallskilletovermediumheat,sautégarlicandonionin1½tablespoonsoliveoiluntilsoft(about3minutes).Addchilesandchilepowderandremovefromheat.

Place black beans in food processor and pulse to chop. Add onion mixture,tomato paste, salt and remaining 1½ tablespoons oil. Pulse to combine andcontinueprocessinguntildesiredtextureisachieved.Serveatroomtemperatureorrefrigeratetochill.

MAKES1½cups

TIPSSelectchilevarietybasedondesiredheat/spice.

SERVINGSUGGESTIONSThisrecipecanbedoubledoreventripledeasily.Ifyoumakeextra,you’llhave

plenty to serve as a dip, plus leftovers to use as filling for tacos, burritos orenchiladas.

RoastedCauliflowerandGarlicSoupCAULIFLOWERNEVERTHRILLEDMEMUCHUNTILIrealizedwhat a great base it made for creamy soups and sauces. Roastingcauliflowerbringsout itsuniqueflavor.That’sall it took to turnmeintoaconvert!Addsomeroastedgarlicandyoujustcan’tgowrong.

2headscauliflower(about10cupschopped)4tablespoonsextravirginoliveoil,plusextraforrubbinggarlic

1garlicbulb

1cupdicedsweetonion(trycipolliniorVidalia)2tablespoonsmirin

2teaspoonsseasalt

4cupsvegetablestockorwater2tablespoonsfreshthymeleavesGroundwhitepepper

Preheatovento350°F.

Placecauliflowerin9x13-inchbakingdish,drizzlewith2tablespoonsoliveoilandtosstocoat.Cutofftopofgarlic,rubentirebulbwithoilandwrapinfoil.Placeboth inovenandroast forabout1houroruntil soft, tossingcaulifloweroccasionally.Remove fromovenand set aside.Whengarlic is cool enough tohandle,separatecloves,peelanddiscardskinsandsetaside.

In soup pot or large Dutch oven over medium-low heat, sauté onion in 1

tablespoonoliveoiluntiltranslucent(about5minutes).Addroastedcauliflowerandgarlic,mirin,saltandstockorwater,increaseheatandbringtoboil.Reduceheat and simmer 5 minutes. Remove from heat and purée until smooth withhandheld blender. Return to heat, stir in 1 tablespoon thyme and pepper, andsimmer 20 minutes to allow flavors to blend. Remove from heat and stir inremainingtablespoonoil,garnishwithremainingthymeleavesandserve.

SERVES6

SERVINGSUGGESTIONFrizzledleeksmakeagreatcondimentforthissoup.Thinlysliceleeks,sautéinoliveoiluntilbrightgreenthenspreadonparchment-linedcookiesheetandbakeat350°Funtilcrisp.

CreamySplitPeaSoupwithMeyerLemonZestandThymeMYLOCALNATURALFOODSTOREhas an incredible selectionof prepared foods, yet I always end up selecting the split pea soup.While I lovemakingmy own, it’s so comforting to know that thissoupisalwaystherepreparedandwaitingforme.NomatterwhereIaminmyday, I find itacalmingandsoothing treat.Thisversion isperkedupwiththeadditionofsweetandtartMeyerlemons.Itfreezeswell,somakeenoughtoputsomeawayforanotherday.

1largeonion,diced3stalkscelery,diced

1tablespoongrapeseedoil

3tablespoonsfreshthymeleaves

3tablespoonsmirin

Seasalt

Whitepepper3cupsgreensplitpeas

10cupsvegetablestock

1Meyerlemon(zestandjuice)InsouppotorlargeDutchovenovermediumheat,sautéonionandceleryinoiluntilsoft(about4minutes).Addthymeandmirin,seasongenerouslywithsaltandwhitepepperandsauté2minuteslonger.

Rinsesplitpeasandaddtopotwithsautéedvegetables.Addstockandbringtoboil.Reduceheattosimmer,coverandcookfor2½hoursoruntilpeasaresoftand soup is thick. If peas don’t fall apart completely, purée with handheldblenderuntilsmooth.Removefromheat,stirinlemonjuiceandseasontotastewithsaltandpepper.Topwithlemonzestandserve.

SERVES6

Kale,SweetPotatoandWhiteBeanSoupI ’DLIKETOBEABLETOSAY that I always takemy time andmindfully prepare meals for my family, but sometimes it’s just notreality.Often,bythetimeIgetaroundtomealpreparation,it’snearlytimetoeat.Thissoupistheanswer.Putwhatyouhaveinapot,addstock and while it cooks, set the table and clean the kitchen. Theingredientsare sobasic, I fallbackon this recipeoftenwhen time’srunningshort.

1smallyellowonion,diced2tablespoonsgratedfreshginger1tablespoonextravirginoliveoil3stalkscelery,diced1largesweetpotato,peeledanddiced3cupscookedgreatnorthernornavybeans,rinsed

3tablespoonsmirin

1bunchkale,choppedVegetablestockPinchofgroundnutmegSeasaltandfreshlygroundblackpepperGomasioortoastedsesameseedsInsouppotorlargeDutchovenovermediumheat,sautéonionandgingerinoliveoiluntilsoft(about3minutes).Addcelery,sweetpotato,beansandmirin,andstir.Addkaleandenoughvegetablestocktocoverallingredientsbyaninch.Bringtoboil,reduceheat,coverandsimmerfor30minutestocookpotatoesthroughandallowflavorstodevelop.Seasontotastewithnutmeg,saltandpepper,andservetoppedwithgomasioortoastedsesameseeds.

SERVES4

ArameSautéIF YOU’RE NEW TO COOKING WITH SEA VEGETABLES,arameisagreatplacetostart,asithasamildflavorandrequiresonlyashortsoakingtimetoreconstitute.Thisdishcanbeservedfreshoffthestove,atroomtemperatureorchilled.Tryitwithapieceofgrilledfish, vegetable nori rolls or some marinated and grilled tofu ortempeh.

½cupdriedarame

3cupshotwater

½cupthinlyslicedredonion1teaspoongrapeseedoil

1cupjuliennedcarrots

1cuppeeledandjuliennedbroccolistems1cupjulienneddaikon

2tablespoonsmirin

1tablespoontoastedsesameseedsDRESSING

2tablespoonsbrownricesyrup1tablespoonwholegrainmustard½teaspoonapplecidervinegar¼teaspoonumeplumvinegarSoakarameinhotwaterfor20minutes.Drainwell,coarselychopandsetaside.

In large skillet over medium heat, sauté onion in oil for 2 minutes to soften

slightly.Addcarrots,broccolistems,daikonandmirin,andsauté3–5minutesoruntilvegetablesaresoft.Foldinarame.

Inseparatebowl,whisk togetheralldressing ingredients.Pourovervegetablesand sauté 1minute longer to combine and heat through. Stir in sesame seeds,removefromheatandserve.

SERVES4

WatercressandFennelSaladwithBloodOrangeandThymeVinaigretteTHE COMBINATION OF BITTER GREENS, soothing fennel andtartbloodorangemakesthisasuper-refreshingandbeautifuladditiontonearlyanyspringmenu.Foracompletelydifferenttaste,substitutefreshmintleavesforthethyme,oruseboth!

2bloodoranges

2buncheswatercress,trimmed½fennelbulb,coredandthinlyslicedVINAIGRETTE

¼cuplemonjuice¼teaspoonlemonzest½cupextravirginoliveoil1tablespoonmincedshallot

4teaspoonsmaplesyrup

1tablespoonfreshthymeleaves,choppedSeasaltandfreshlygroundblackpepperToprepareoranges,cutoffbothends,andcutbetweenthepeelandtheorangetoremovepeelandpithcompletely.Cutorangescrosswiseinto¼-inchslices,placeinbowlandsetaside.

Arrangewatercressonindividualplatesoronalargeplatterandtopwithslicedfennel.

Insmallbowl,whisktogetherlemonjuice,lemonzest,oliveoil,shallot,maple

syrupandthymeleaves.Seasonto tastewithsaltandpepper.Removeorangesfrom bowl and arrange on salad. Pour remaining juice from oranges into thevinaigrettebowl.Whisktocombine,drizzleevenlyoversaladandserve.

SERVES4

MixedSpringGreenswithCurrantsandPepitasMYFAVORITEGREETINGCARDOFALLTIME showsmotherand child dinosaurs around a kitchen table. The mother says, “Eatyour greens or you’ll go extinct!” I’m thinking of making that mymantra.Ifyou’renotaccustomedtoeatingbittergreens,trythebabygreensofspringasthey’relessbitterandofferaneasyplacetostart.Add some sweet currants and salty pumpkin seeds and you’ll beenjoyinggreenslikeyouneverthoughtyoucould.

¼cupmincedredonion2garliccloves,minced1tablespoonextravirginoliveoil¼cupcurrants

1teaspoonchoppedfreshrosemary

1tablespoonmirin

1headescarole,choppedintobite-sizepieces3babybokchoy,choppedintobite-sizepieces1smallradicchio,choppedintobite-sizepiecesFreshlygroundblackpepper4–5dashesumeplumvinegar¼cuptoastedpepitas/pumpkinseeds(saltedorunsalted)Inlargeskilletovermediumheat,sautéonionandgarlicinoliveoiluntilsoft(about3minutes).Addcurrants,rosemaryandmirinandsauté1minutelonger.Foldinescarole,bokchoyandradicchioandsautéuntilleavesarebrightandjuststartingtowilt.Removefromheatandseasontotastewithpepperandumeplumvinegar.Foldinhalfofthepepitasandservetoppedwithremainingpepitas.

SERVES4

VARIATIONAdd some heat to this dish by substituting crushed red pepper flakes for theblackpepper.

TIPThisdishisbestpreparedjustbeforeserving,asthegreenswillcontinuetowiltafterthey’vebeenprepared.

RawKaleConfettiSaladwithToastedSunflowerSeedsTHISLIGHTANDRAWPREPARATIONOFKALE is theperfectwarm-weather alternative to sautéing and allows me to keep thenutritionalpowerhouseofkaleinmydietyear-round.Ifyouthoughtkale requiredcooking,you’llbedelightfullysurprisedathowtenderanddeliciousthispreparationis.

2buncheskale(about4heapingcupschopped)2tablespoonsextravirginoliveoil teaspoonseasalt,plusmoretotaste1teaspoongratedfreshginger½avocado,peeled,pittedandchopped3tablespoonsfinelychoppedredonion3tablespoonsfinelychoppedredbellpepper1smallcarrot,grated

3tablespoonstoastedsunflowerseeds1tablespoonlemonjuice

1tablespoonlimejuice

Removestalksfromkaleanddiscard.Chopleavesintosmallpiecesandplaceinmixingbowl.Drizzlewitholiveoiland,usingyourfingers,gentlymassageoilinto leaves. Sprinkle with sea salt and ginger, add avocado and continuemassaginguntilleavesareevenlycoated.Setasidetomarinatefor15minutes.

Addonion,redpepper,carrotandsunflowerseeds,andtoss.Drizzlelemonandlime juice over salad, massage juices into leaves and toss to distributeingredientsevenly.Seasontotastewithsalt,massageonelasttimeandserve.

SERVES4

VARIATIONSTrythisrawkalesaladwithfreshbasil,heirloomtomatoesandavocadoin thesummer,orredonion,orangeslicesandpumpkinseedsinwinter.

AsparaguswithMisoLemonDressingandMarconaAlmondsMISOISAGREATSOURCEofessentialvitaminB12andimmune-strengthening zinc. Plus, it delivers big taste and significant healthbenefits.Inthewinter,it’seasytoaddmisotosoupsandstews.Comespring, I favor lighter preparations like this one that contrastmiso’staste with the delicate and sweet Marcona almonds and freshasparagustohighlighttheflavorsoftheseason.

2bunchesasparagus

¼cupwater3garliccloves,minced2tablespoonsextravirginoliveoil

2tablespoonslemonjuice

1tablespoonsweetbrownricemiso¼cupMarconaalmonds(orwholeblanchedalmonds)Toprepareasparagus,cutoffanddiscardwoodyendsandchopremainingstalksintobite-sizepieces.

InlargeskilletorDutchovenoverhighheat,bringwatertoboil.Addasparagusandcook2minutesoruntilbrightgreenandjustsoft.Removefromheat,drainwaterandsetaside.

Insmallskilletovermedium-lowheat,sautégarlicinoliveoiluntilsoft(about3

minutes).Removefromheatandstirinlemonjuiceandmiso,mixinguntilmisois dissolved. Pour dressing over asparagus, transfer to serving dish, top withalmondsandserve.

SERVES4

SearedArtichokeswithLemonandCapersMYMOTHERUSEDTOMAKETHEMOSTINCREDIBLEstuffedartichokes.NowthatI’mamother,Idon’thavethetimeorwaistlinetoaffordsuchaluxury!Instead,ImakemyartichokeswiththislightandlemonydressingthatrequiresafractionofthepreptimeandhasjustasmuchtasteasMom’s.

2artichokes

Lemonjuice

¼cupcapersSeasaltandfreshlygroundblackpepper2tablespoonschoppedfreshflat-leafparsleyorcilantroChoppedfreshchivesDRESSING

¼cupextravirginoliveoil2garliccloves,minced¼cuplemonjuice¼cupwhitewinePrepareartichokesbyremovingtoughlowerleavesandpeelingstem.Cutoffanddiscardtop½inchofartichokeswhereleavesaretight.Snipoffsharppointsfromremainingleavesandcutartichokesinhalf,fromstemtotip.Cutoutfuzzychokes,sliceeachartichokehalfintothirds,andruballcutsurfaceswithlemonjuice.FilllargepotorDutchovenwith4inchesofwaterandbringtoboil.Placeartichokesinboilingwaterandcookuntilleavesandheartsaresoft.Removefromheatanddrainwell.

Insmallbowl,whisk togetheroliveoil,garlic, lemon juiceandwhitewine. Inlargeskilletoverhighheat,pourin2tablespoonsofdressingtocoatbottomofpan. Place artichokes side by side in pan and top with capers. Sauté for 4–5minutes per side, adding dressing a little at a time to prevent burning and toseasonchokes.Whenalldressinghasbeenusedandartichokesareevenlyseared

onbothsides,removefromheatandseasontotastewithsaltandpepper.Foldinparsleyorcilantro,topwithchivesandserve.

SERVES4

CannelliniBeanswithSun-DriedTomatoesandRampsRAMPSAREWILDLEEKSthatareharvestedinearlyspring.Theirtaste combines the flavors of garlic and scallion and can be quitestrong. . . and quite delicious! This recipe highlights their earthypungency, in contrast to the rich and creamy beans and sweet andsaltysun-driedtomatoesforaresultthat’ssuretosatisfy.

8sun-driedtomatoes

½cupwater

12ramps

1tablespoonsextravirginoliveoil

1tablespoonmirin

3cupscookedcannellinibeans

SeasaltandfreshlygroundblackpepperPlacesun-driedtomatoesinsmallbowl.Bringwatertoboil,pourovertomatoesandsetasidefor15minutesoruntilsoft.Removetomatoesfrombowlandsavesoakingwater.Mincetomatoesandsetaside.

Washramps,cutoffanddiscardrootendsandchopbulbsandgreensintothinslices. In large skillet over medium heat, sauté tomatoes in olive oil for 3

minutes.Addrampsandmirinandcontinuesautéingfor2minutes.Addliquidfrom reconstituting tomatoes 1 tablespoon at a time as needed to preventsticking. Add beans and 2 tablespoons more of the tomato liquid. Continuecookinguntilbeansareheatedthroughandthereisalmostnoliquidremaininginpan.Seasontotastewithsaltandpepper,removefromheatandserve.

SERVES4

TIPCannellinibeansare super-soft andcreamy,but I also like tomake this recipewithfavabeans.

SERVINGSUGGESTIONSMyfavoritewaytoenjoythesebeansisspoonedoverathicksliceofoiledandgrilled sourdough bread, but they’re also great tossed with penne pasta, overgrilledpolentaorusedasabaseforaseafoodstew.

MapleMustardandTahiniGlazedCarrotsTHEMULTICOLOREDBABYCARROTSavailableinlatespringineye-catching reds, whites, purples and yes, even traditional orange,aretheperfectsize,super-sweetandimpossibletopassby.Thesearenot the machine-cut and prepackaged ones! If baby carrots aren’tavailable, you’re sure to love this recipe even if you use regularcarrotscutintosticksorrounds.

1poundbabycarrots

Seasalt

2tablespoonsmaplesyrup

1tablespoonwholegrainmustard

1teaspoontahini

1teaspoonlemonjuice

Wash carrots and trim leafy greens, leaving about ½ inch of their stems. Filllargesautépanwith1inchofwaterandbringtoboil.Stiringenerouspinchofsalt and place carrots side by side in water. Cook until just soft andwater isnearlyevaporated(about6minutes,dependingonsizeofcarrots).Removefromheat,drainremainingwaterandsetaside.

Insmallpanovermediumheat,whisktogethermaplesyrup,mustard,tahiniandlemonjuice.Seasontotastewithsaltandremovefromheat.

Returncarrotsinskillettomediumheatandaddmaplemustarddressing.Sauté1–2 minutes to coat carrots and heat through. Dressing will thicken slightly.Removefromheatandserve.

SERVES4

VARIATIONSlice your carrots into rings andmixwith sliced parsnip. For an even biggerchange,substitutegratedfreshhorseradishrootforthetahini.

PolentaPizzasAMONGTHEMANYGLUTEN-FREEPEOPLEIMEET,almostallsaytheymisspizzamorethananyotherfood.Thisversionissuretoplease thosewho are gluten-free aswell as thosewho are not. Thecrustcanbemadehoursinadvance.Keepitwrappedandrefrigerated,andbakeitwhenyoumakeyourtoppingofchoice.

POLENTAPIZZACRUST3cupsvegetablestock

1teaspoonseasalt

½teaspoondriedbasil½teaspoondriedoregano½teaspoondriedparsleyFreshlygroundblackpepper2tablespoonsextravirginoliveoil1¼cupspolenta

Cornmeal

KALEANDMAITAKEMUSHROOMTOPPING1largeleek,sliced3tablespoonsextravirginoliveoil3tablespoonsmirin

2maitakemushrooms

1bunchkale,finelychoppedSeasaltandblackpepper¼cuppastasauce

CHARDANDPARSLEYPESTOTOPPING½smallredonion,thinlysliced

3garliccloves

3tablespoonsextravirginoliveoil1bunchSwisschard,choppedSeasaltandblackpepper¼cupParsleyWalnutPestoPREPARINGCRUST

Overhighheat,bringstocktoboil.Reduceheattomediumandaddsalt,basil,oregano,parsley, pepper andoliveoil.Whiskingcontinuously, pour inpolentaandcontinuewhiskingfor5–7minutesuntilsmoothandthick.Pourintotwo11-inchtartpansandspreadevenlyoverbottomofeachpan.Coolslightlyandthenrefrigeratefor30minutesoruntilfirm.

Preheat oven to 350°F and place pizza stone or baking sheet onmiddle rack.Remove polenta from refrigerator, sprinkle pizza stone or baking sheet withcornmeal, transfer polenta to stone or baking sheet and bake 40 minutes.Removefromovenandsetaside.

PREPARINGTOPPINGSFor kale pizza, place large skillet over medium heat and sauté leek in 1½tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer.Crumblemaitakemushrooms,addtopanandsauté5minutesoruntilsoft.Foldinkaleandsauté3minutes longer.Drizzlewith remainingoliveoil, season totastewithsaltandblackpepperandremovefromheat.

Forchardpizza,sautéonionandgarlicinoiluntilsoft,followingthedirectionsforthekaletopping.Addchard,sauté1minute,removefromheat,andseasontotastewithsaltandpepper.

Spread pasta sauce or parsley pesto evenly over crust, leaving a½-inch edge.Topwithkaleorchardmixtureandreturntooventobake15minutes.Removefromoven,cutwithpizzawheelandserve.

MAKEStwo10-inchpizzasVARIATION

Ifyou’reshortontime,brown-ricetortillasmakeagreatlast-minutepizzacrust.

AsianSpinachwithPeanutGingerSauceTHISDISH IS INSPIRED by the Japanese staple spinach gomae –spinachwithsesame.Traditionallyservedcold inapoolof sauce, ittastesequallydeliciouswarm.Tenderbabyspinachisoneofthefirstgreenstoappear in thegreenhouseseachspring,whenmymindandbodyarestillincookedgreensmode.Thisrecipedeliciouslybridgesthegaptowarmerweatherandmorecoolingpreparations.

8cupsfirmlypackedchoppedfreshspinach

3tablespoonspeanutbutter

2teaspoonsgratedfreshginger

1teaspoontamari

1teaspoonmaplesyrup

½teaspoontoastedsesameoilorhotsesameoil

3tablespoonshotwater

2tablespoonschoppedroastedpeanutsFilllargeskilletorDutchovenwith¼inchofwaterandbringtoboil.Addspinachandwater-sautéuntiljustwilted.Timewillvary

accordingtomaturityandvarietyofspinach,butexpect30secondsto2minutesatmost.Removefromheatandsetaside.

Inbowl,whisk togetherpeanut butter, ginger, tamari,maple syrup, sesameoiland hot water. Drain spinach and squeeze to remove excess water. Place inservingdish,drizzlesauceovertop,finishwithchoppedpeanutsandserve.

SERVES4

VARIATIONSIfyou’reallergictonuts,substitutesunflowerbutterandtoastedsunflowerseedsforthepeanutbutterandpeanuts.

SweetBrownRicewithLeeks,GingerandGarlicOFTEN WHEN PLANNING A MEAL, I opt for the most basicpreparationforwholegrainssothattheycanblendwithandhighlighta variety of dishes and flavors.Other times, I prefer to amp up thetaste and textures of my basic recipe, as I’ve done here. This is aperfectdishtoaccompanyBabyBokChoywithHotSesameOilandLime,orsautéedkaleorcollardgreens.

1¼cupssweetbrownrice2½cupswaterorvegetablestockThumb-sizepiecekombu

1largeleek,finelychopped3tablespoonsgratedfreshginger5largegarliccloves,minced2tablespoonsextravirginoliveoil

1tablespoonmirin

½cuptoastedpumpkinseeds(saltedorunsalted)Rinsericeandplaceinpotwithwaterorstockandkombu.Bringtoboil,reduceheat,coverandsimmer25minutesoruntilliquidisabsorbed.Removefromheatandsetasidetocoolslightly.

InDutchovenovermediumheat, sauté leeks,ginger andgarlic inoil for2–3minutes.Addmirinandcontinuesautéinguntil leekissoft.Removefromheatandsetaside.

Removekombufromriceanddiscard.Fluffricewithfork,thenfoldintosautéedleek mixture. Return pan to heat and sauté to combine ingredients and heatthrough(addwater1tablespoonata timetodeglazepanasneeded).Topwithtoastedpumpkinseedsandserve.

SERVES4

Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressingTHISHIGH-PROTEINSALADiseverybitasheartyandsatisfyingas it is light and refreshing. Serving it warm allows the flavors tostandout,andbringsouttherichnessoftheavocado.Peashootscanbehardtocomebyandwon’tmakeorbreakyoursalad.They’rewellworth a bit of searching, as they’re nutrient-packed, tender anddelicious, but if you can’t find them, you’ll enjoy this combinationequallywellwithwatercress.

½smallredonion,minced1largecarrot,finelychopped2–3redradishes,thinlysliced

1½cupscookedchickpeas

4cupswater

½redbellpepper,finelychopped2avocados,peeled,pittedanddiced1cuppeashoots,washed

DRESSING1tablespoonextravirginoliveoil1tablespoonbalsamicvinegar2tablespoonsfreshlysqueezedorangejuiceZestof1orange

1tablespoonlimejuice

1tablespoonchoppedfreshdillSeasaltandfreshlygroundblackpepperPlaceonion,carrot,radishesandchickpeasinlargebowl.Bringwatertoboilandpourovervegetables.Letsit2–3minutestosoftenvegetables.Drainwaterwellandsetaside.

Insmallskilletovermediumheat,preparedressingbywhiskingtogetheroliveoil,vinegar,orangejuiceandzest, limejuiceanddill.Seasontotastewithsaltandpepperandsimmeruntilheatedthrough.

Add redpepper, avocados andpea shoots to salad anddrizzledressing evenlyovertop.Tosstocoatandservewarm.

SERVES4

BabyBokChoywithHotSesameOilandLimeBOKCHOYISALWAYSAWELCOMEADDITIONtostir-friesorsalads, but these individual baby cabbages are so bright green andbeautifulthatIliketoshowcasethemintheirentirety.Dirtcancollectdownneartherootend,sogentlybendthestalksout,awayfromtherootend,andwashoutnooksandcrannies.

4–5headsbabybokchoy1tablespoongrapeseedoil

1tablespoonlimejuice

1teaspoonhotsesameoil1teaspoontoastedsesameoil¼teaspoonumeplumvinegar1teaspoontoastedblacksesameseeds1teaspoontoastedivorysesameseedsKeepsmallerbokchoyheadswholeandslicelargeronesinhalfthelongway.Washwellandtrimoffdriedrootends.Placesteamingrackinpotover2incheswater,bringtoboil,addbokchoyandsteam3minutesoruntiljustbrightgreen(timewillvaryaccordingtosizeofbokchoy).Removefromheatandplacebokchoyonplatterorindividualplates.

Insmallbowl,whisktogethergrapeseedoil, limejuice,hotsesameoil, toastedsesameoil andumeplumvinegar.Pouroverbokchoy, topwith sesameseedsandserve.

SERVES4

TIPSFor extra heat, usemore hot sesame oil and less toasted sesame oil, and viceversaforlessheat.Asanalternativetosesamealtogether,sauté2clovesmincedgarlicand1mincedshallotinoliveoil,stirinadashoflimejuiceandusethatasyourdressing.

SearedTempehwithDriedCherriesandPineNutsoverArugulaTHEREAREAFEWOFUS INMYFAMILYwho adore tempeh,andtherestareindenial.Icanserveittoravereviews,butassoonastheyrealizeit’stempeh,theychangetheirminds.Ratherthanfightit,I simply make most of my tempeh dishes for my own lunchtimeenjoyment. This recipe is one of those lunchtime treats, but it caneasily be served as a one-dish dinner, too! To achieve an evenlybrownedtempeh,Isuggestacast-ironskillet.

8ouncestempeh

¼cupchoppedredonion1tablespoonextravirginoliveoil½cupchoppeddriedcherries1tablespoonmirin

2tablespoonslemonjuice

4cupsfresharugula

½cuptoastedpinenuts

VINAIGRETTE1tablespoonbalsamicvinegar

2tablespoonslemonjuice

3tablespoonsextravirginoliveoilZestof1orange

SeasaltandfreshlygroundblackpepperSlicetempehinto¼-inchstripsandsteamfor5minutes.Removefromheatandsetaside.Whisktogethervinaigretteingredientsandsetaside.

Inlargecast-ironskilletovermediumheat,sautéonioninoliveoilfor2minutes.Stirincherries,mirinand1tablespoonlemonjuice.Placetempehstripssidebyside in pan and sauté 2minutes. Drizzle 1 tablespoon of the vinaigrette overtempeh and continue sautéing 2minutes longer. Flip tempeh and deglaze panwith remaining tablespoon lemon juice. Sauté 2minutes, then drizzle tempehwith another tablespoon of vinaigrette.When both sides of tempeh are evenlybrowned,removefromheatandsetaside.

Place arugula inmixing bowl and tosswith remaining vinaigrette. Transfer toservingdish, topwith seared tempehandcherries, sprinklewithpinenuts andserve.

SERVES4

FestiveQuinoawithApricotsandOrangeZestIHADBEENENJOYINGIVORYQUINOAFORYEARSbeforeIdiscovered Inca red quinoa, with its appealing burnt-red color andmellowtastethatcomplementavarietyofdishes.Servethisdishwitheverything fromRoastedCauliflower andGarlicSoup toAsparaguswithMiso LemonDressing andMarcona Almonds and even just asimplegreensalad.

1½cupsIncaredquinoa2 cupswaterSeasalt½cupdriedapricots½fennelbulb,coredanddiced1bunchscallions,chopped

1cuptoastedpinenuts

½cupchoppedfreshbasil¼cupchoppedfreshmint

2tablespoonsorangezest

¼cupextravirginoliveoil

1tablespoonmaplesyrup

Juiceandzestof1lemonFreshlygroundblackpepper2tablespoonstoastedsesameseedsPlacequinoainpotorricecookerwithwaterandapinchofsalt.Bringtoboil,coverandcookuntilwaterisabsorbed(about15minutes).Removefromheatandsetasidetocoolslightlybeforefluffing.

Place apricots in bowl. Bring 1 cup water to boil and pour over apricots to

reconstitute.Letsit1minute,drainandchop.Transfertolargemixingbowlandaddfennel,scallionsandpinenuts.Fluffquinoaandaddtobowl.

Insmallbowl,whisktogetherbasil,mint,orangezest,oliveoil,maplesyrupandlemonjuiceandzest.Seasontotastewithsaltandpepperandpouroverquinoamixture.Addtoastedsesameseeds,foldtocombineallingredientsandserve.

SERVES6

ChewyChocolateMacaroonsIADOREMACAROONSandmaketheminhugebatches–doublingandeventriplingtherecipeeachtime!Thesefreezewell,soyoucanhave a supply on hand for unexpected guests or just for sneaking afewwhencravingsarise.NotthatIeverdothat,butI’mjustsaying...

2cupsshreddedunsweetenedcoconut¼teaspoonseasalt¼cupcoconutmilk¼cupmaplesyrup

1teaspoonalmondextract

1cupgluten-anddairy-freechocolatechipsor6ouncesdarkchocolatePreheatovento350°F.

In large mixing bowl, combine coconut with salt. In separate bowl, whisktogethercoconutmilk,maplesyrupandalmondextract.Addtococonutandstiruntilevenlymoist.

Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat and pour into coconutmixture. Fold until evenly combined. Line cookiesheet with parchment paper. Scoop batter by the tablespoonful and place oncookiesheetinequal-sizemounds.Gentlypresstomakeeachmoundofmixturesticktogether.Bake18–20minutesoruntiltopsappeardry.Removefromheatandplaceonracktocool.

MAKES18macaroons

BananaDateCakeAFTERYEARSOFMAKINGBANANABREADwithmymother’stried-and-truerecipemadewithwheat flour, Iassumed therewasnoway that a gluten-free variation was going to live up to myexpectations. I was wrong. This banana date cake has become sopopularinmyhomethatmychildrenletthebananasgetoverripejustsoI’llmakeit.

WETINGREDIENTS10drieddates,pitted

2ripebananas

cupmaplesyrup

¼cupvirgincoconutoil,melted2tablespoonslemonjuice

1teaspoonvanillaextract

DRYINGREDIENTS

1cupchickpeaflour

1cupalmondmeal

¼cuptapiocaflour

1tablespoonbakingpowder

1teaspoonbakingsoda

½teaspoongroundcinnamon½teaspoonseasalt

Preheatovento350°Fandlightlygrease8x8-inchglassbakingdish.

Placedatesinlargebowlandcoverwithboilingwatertosoften.Drainwell,addbananasandmashbothtogethersothatchunksremain.Addmaplesyrup,meltedoil,lemonjuiceandvanillaandwhisktocombine.

In separatebowl,whisk togetheralldry ingredients.Add tobowlwithbananamixture and fold gently to combine, making sure not to over-mix. Pour intoprepared baking dish and bake for 30 minutes or until toothpick inserted incentercomesoutclean.Removefromoven,placeonrackandcoolcompletelybeforeslicingorremovingfromdish.

MAKES1cake

VARIATIONDrizzlemeltedchocolateoverthetopforanextra-specialpresentation.

RhubarbCreamwithStrawberriesandCandiedGingerIT’S HARD TO GOWRONG with these late-spring ingredients. Iliketoservethisdishinindividualparfaitormartiniglasses,butmychildrenarejustashappytoget it inanyoldbowl,as longasMomdoesn’t devour it before it gets to the table! If you don’t care forcandiedginger,topyourparfaitwithstrawberriesandgranola.

5cupschoppedrhubarb

Juiceandzestof1orange

1cupmaplesyrup

1tablespoonarrowroot,dissolvedin2tablespoonswater1teaspoonvanillaextract

2poundsfirmsilkentofu

1poundstrawberries,hulledandsliced½cupchoppedcandiedgingerPlacerhubarbinmediumpotovermediumheat.Addorangejuiceandmaplesyrup,stirtocombineandbringtoboil.Reduceheat,coverandsimmer6minutesoruntilrhubarbstartstofallapart.Stirindissolvedarrowrootandcontinuestirringuntilmixturethickens(about2minutes).Removefromheat,stirinvanillaandsetaside.

Wraptofuintowelsandpresstoremoveexcesswater.Placeinfoodprocessorandprocessuntilsmooth.Scrapedownsidesofbowlandpulsebrieflytowhipall tofu. Add slightly cooled rhubarb mixture and pulse gently to combine.Removebowlfromfoodprocessor,coverandrefrigerate1houroruntilcool.

Toassemble,combinecandiedgingerandorangezest inseparatebowl.Spoonrhubarb cream into serving glasses, top with strawberries and candiedginger/zestcombinationandserve.

SERVES4

SUMMER

TomatilloandYellowPlumSalsa

GrilledSalsaVerde

ZestyJícama

ChilledChickpea,TomatilloandAvocadoSoup

PeachGazpachowithHeirloomTomatoes

GoldenBeetSoup

SummerSquashwithLemonCilantroPesto

WarmBeetSaladwithRedOnion,MintandPistachios

CucumberMintSalad

DaikonCarrotSaladwithCilantroandPeanuts

GrilledPattypanandPeacheswithGreenChileSauce

PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette

ChoppedSaladwithBlackberryShallotVinaigrette

EdamameSuccotash

SesameScallionBrownRiceSalad

FingerlingPotatoeswithRedOnionandSage

GreenandYellowBeanswithGarlicandHerbs

VeggieKebabswithSmokeyBarbequeSauce

TempehwithApricotsandCapers

SearedLemonPepperTofu

PenneandRoastedVegetableswithBasilSauce

EnergySquares

GrilledPeacheswithRaspberrySyrupandToastedAlmonds

BlackCurrantPlumCrisp

BlueberryTart

SummerSalsasTHEGREENGODDESS,INMYFIRSTBOOK,wasadelightfullymellowandcreamydipfeaturingfreshherbs.TheGrilledSalsaVerdehereisitsalterego,withaboldflavorandplentyofkick.Contrastthatwiththetangy,sweetandrefreshingTomatilloandYellowPlumSalsa,andyouhavesalsasforalloccasions.

TOMATILLOANDYELLOWPLUMSALSA8tomatillos,huskedandchopped4yellowplums,pittedandchopped½greenbellpepper,minced½smallredonion,minced

12cherrytomatoes,chopped1jalapeño,seededandminced1garlicclove,minced

¼cupchoppedfreshcilantro1tablespoonextravirginoliveoil

1tablespoonlimejuice

SeasaltandfreshlygroundblackpepperInmediumbowl,combinetomatillos,plums,bellpepper,onion,tomatoes,jalapeño,garlicandcilantro.Drizzlewitholiveoilandlimejuiceandstirtocombineallingredients.Seasontotastewithsaltandpepperandserve.

MAKES1½–2cups(dependingonsizeoffruit)VARIATIONSIf the season for yellow plums has passed, substitute 1 cup finely choppedhoneydeworcantaloupe.

GRILLEDSALSAVERDE6tomatillos,huskedandhalved2poblanochiles,stemmed,halvedandseeded½smallyellowonion

½cuppackedfreshcilantroleaves

2tablespoonslimejuice

SplashofextravirginoliveoilSeasalt

Preheatgrilltomedium.

Placetomatillosfacedownongrillrackalongwithchilesandonion.Grill5–6minutesandflip.Grill5–6minutes longeroruntilonionandchilesaremostlycookedandtomatillojuicestartstobubbleover.Removefromgrill,andpeeloffanddiscardanycharredareasofskin.Placeinfoodprocessorwithcilantroandlimejuice.Processtominceandcombine.Seasontotastewitholiveoilandsalt,andserve.

MAKES1½cups

VARIATIONSThis salsa can be made raw simply by combining all ingredients in foodprocessor.Foraddedsweetness,addgreentomatoestothemix.Forextraheat,addajalapeñoorserranochile,stemmedandseeded.

ZestyJícamaABOXGRATERANDFIVEMINUTESISALLITTAKEStomakethis refreshing cross between a slaw and a salsa. While I initiallycreated this recipe as a salsa to serve with corn chips, I quicklyrealizedthatitwasequallydeliciousasatoppingforslicedheirloomtomatoes,gazpachoandevenBloodyMarys!Howeveryouuseit,it’ssuretoaddzesttoyoursummermenus.

3cupspeeledandcoarselygratedjícama cupplus2tablespoonsmincedfreshcilantro2tablespoonsmincedfreshmint2teaspoonsgratedfreshginger2tablespoonslemonjuice

2tablespoonslimejuice

Zestof1lime

¼teaspoonseasalt

Inmediummixingbowl, combine jícama,cilantroandmint. In separatebowl,whisktogetherginger,lemonjuice,limejuiceandzestandsalt.Pouroverslaw,tosstocombineandserve.

SERVES4

VARIATIONSExperimentwith a variety of summer herbs fromorange or pineapplemint tolemonbalmandevenpurple,cinnamonorThaibasil.

ChilledChickpea,TomatilloandAvocadoSoupEVERY RULE HAS ITS EXCEPTION, and creating this recipetaughtmeanimportantone.Sometimes,itreallyisbesttowaituntilarecipe isdonebeforeyou taste! Ifyouendupsneakinga tasteearlyon, rest assured, the flavorswillmellow and blend beautifully oncethe soup has chilled. In the end, your chilled soup will be creamy,lightandrefreshing,andagreatstarterforyoursummerbarbeque.

4tomatillos,husked2garliccloves,minced¼cupfinelychoppedsweetonion2tablespoonsextravirginoliveoil,plusmorefordrizzling1tablespoonmirin

3cupscookedchickpeas

3avocados,peeled,pittedandchopped¼cuplimejuice

3cupswater

teaspoonseasalt

½cupfreshbasilleaves2tablespoonschoppedfreshchives¼cupchoppedcherrytomatoesBring2-quartpotofwatertoboil.Scorebottomofeachtomatillowithasmall“x”andplaceinboilingwater.Cook3minutes,draincookingwaterandrinsewithcoldwater.Setasidetocool.

InsouppotorlargeDutchovenovermedium-highheat,sautégarlicandonioninoliveoil until soft (about3minutes).Addmirin, chickpeas, avocados, limejuice and water. When tomatillos are cool enough to touch, peel away thickoutsideskin,chopfruitandaddtosoup.Addsalt,bringsouptoboil,reduceheatand simmer 15minutes. Remove from heat and purée with handheld blenderuntilsmooth.Stirinbasilleavesandpuréeonpulsetochopandincorporateintosoup.Stirinchivesandreturntoheattosimmer5minuteslonger.Removefromheatandsetaside.Whensoupisroomtemperature,coverandrefrigerate1hour.Whenreadytoserve,topwithchoppedcherrytomatoesandanextradrizzleofoliveoil.

SERVES4

VARIATIONServe toppedwithmint leaves, grated jícama, grilled shrimp and/or a dash ofOldBay!

PeachGazpachowithHeirloomTomatoesFROMMYCHILDHOOD,Irememberonlythreekindsoftomatoes– cherry, plum and beefsteak. Now I taste my way through eachsummer, enjoying dozens of varieties of tomatoes, each one uniqueanddelicious.Mytwofavoritevarietiesarethegardenpeachandthestrawberry husk tomatoes, and I like to combine them with super-sweetcherrytomatoeswhenImakethisrefreshingsoup.Avisittothefarmers market and a food processor will have you enjoying thissweetgazpachoinnotime.

½smallredonion½redbellpepper,seeded3cupscoarselychoppedheirloomtomatoes,anyvariety3cupschoppedpeaches,pitted,notpeeled1jalapeño,seeded

½cupchoppedfreshbasil1tablespoonfreshtarragonleaves

1dozenicecubes

2tablespoonsextravirginoliveoil1tablespoonredwinevinegar

1tablespoonlimejuice

SeasaltandfreshlygroundblackpepperToprepareingredients,choponion,pepper,tomatoesandpeachesintolargechunks.Withfoodprocessorrunning,dropinjalapeño,andprocessuntilminced.Turnoffprocessorandscrapedownsides.Addonionandprocessonpulsetocoarselychop.Repeatthisprocedurewiththebellpepper,thenthetomatoes,andfinallywiththepeaches.

Transferallingredientstoamediumpotorlargebowl.Placebasilandtarragoninfoodprocessor,pulsetochopandtransfertopotwithtomatomixture.Placeicecubesinfoodprocessor,processintocoarselyshavedicechipsandstirintosoup.Stirinoliveoil,redwinevinegar,limejuiceandsaltandpeppertotaste.Coverandletsit15minutestoallowflavorstodevelop,butdonotrefrigerate.Stiragainbeforeserving.

SERVES4

TIPSRefrigerationchangesthetasteandtextureoftomatoes,buttheshavediceinthisrecipechillsthesoupandallowsthetomatoestomaintaintheirintegrity.Ifyourfruitisparticularlyjuicy,uselessice,andviceversa.

VARIATIONForasweetersoup,substitutestrawberriesforaportionofeitherthetomatoesorpeaches.

GoldenBeetSoupNOTHING SCREAMS CHILDHOODMORE than the memory ofthe bottle of borscht my father kept stowed in the back of therefrigerator.Ineverdaredtotryit,andforyearsIavoidedbeetsasaresult. When I discovered fresh beets at the farm in a variety ofbeautifulcolors,ittookmeawhiletogetupthenervetobringthemhomeandexperiment.Theleaptobeetsoupwasevenbigger,buttheresultsweredelicious.

2poundsgoldenbeets(about5mediumbeets)1mediumyellowonion,chopped1tablespoonextravirginoliveoil,plusmorefordrizzling2teaspoonsgratedfreshginger1tablespoonlemonjuice1smallbakingpotato

4cupswater

1smallredbeet

Place beets in pot and coverwithwater.Bring to boil, cover and cook 45–60minutesoruntilbeetsaretenderandcanbeeasilypiercedwithknife.Removefromheatanddraincookingwater.Holdeachbeetundercoldwaterandusingyourthumbs,peelbypushingawayskinandrootend.Chopbeetsintoequal-sizechunksandsetaside.

InmediumpotorDutchovenovermediumheat,sautéonion inoliveoiluntilsoft(about3minutes).Addginger,lemonjuiceandgoldenbeets.Peelandchoppotatoandadd topot.Pour inwaterandbring toboil.Reduceheat,coverandsimmer 20minutes or until potato is soft. Remove soup from heat and puréewithhandheldblenderuntilsmooth.

When ready to serve, hold red beet under cold runningwater and peel. Placesilicone sheet over cutting board and finely grate beet over sheet. Serve soup

toppedwithapinchofgratedredbeetandadrizzleofoliveoil.

SERVES6

VARIATIONSInsteadoftheredbeetgarnish,servesouptoppedwithcrumbledgoatcheeseandasprinkleofchoppedchives.Thissoupcanalsobeservedcold.

SummerSquashwithLemonCilantroPestoI’MALWAYSEXCITEDTOSEETHEBRIGHTORANGEsquashblossomscomeoutinmygarden,butweekslater,whenthezucchiniand summer squash have taken over, I get desperate for new anddifferentways to prepare the same old staples. This dish looks likespaghettiwithpesto,buttasteslikesomuchmore.

PESTO1½cupsfreshcilantro1garlicclove,peeled

3tablespoonsplus

1teaspoonpinenuts,toasted1½tablespoonslemonjuice

3tablespoonsextravirginoliveoil

1teaspoonlemonzest

¼teaspoonseasalt

SQUASH2mediumzucchini(about8incheseach)1mediumyellowsummersquash(about8inches)PREPARINGPESTO

Placeallingredientsexcept1teaspoonofpinenutsinfoodprocessorandpuréeuntil combined. Transfer to a medium bowl and set aside to allow flavors toblend.

PREPARINGSQUASHSlicezucchiniandsummersquashinhalflengthwiseandscoopoutanddiscardseeds. Julienne the remainingsquash.Placeasteamer rack intoamedium-sizepot,addenoughwatertocoverbottomofpotby1inchandbringtoboil.Placeall squashonsteamer,coverandcook3minutesoruntil squash is just tender.Removefromheat,transfersquashtobowlwithpestoandtosstocombine.Topwithremainingteaspoonoftoastedpinenutsandserve.

SERVES4

WarmBeetSaladwithRedOnion,MintandPistachiosI ADORE EXPLORING FARMERS MARKETS, discoveringseasonal produce and learning how the farmers are preparing theirfreshproduce.WhenIreturn,Iwashandroastmybeetsimmediatelytokeepthemfromdisappearinginthebottomofmyproducedrawerand so that they’ll be ready to add to salads with no additionalpreparation. There’s just one catch. Once they’re cooked, they’reawfully hard to resist, and saving them for your recipe can be achallenge!

2mediumChioggiabeetswithgreens1mediumgoldenbeetwithgreens1mediumredbeetwithgreens

2teaspoonssherryvinegar

1smallredonion,peeled

1cupwater

2tablespoonschoppedfreshmint1tablespoonextravirginoliveoilSeasaltfreshlygroundblackpepper¼cupcoarselychoppedtoastedpistachiosPreheatovento350°F.

Cutoffbeetstemsandgreensandsetaside.Washbeetswellandplaceinbaking

dish.Fillwithenoughwatertojustcoverbottom,coverdishwithfoilandbakeapproximately1houroruntilbeetscanbeeasilypiercedwithaknife(timewillvarydependingonsizeofbeets).Removefromoven,uncoverandsetaside5–6minutesoruntilcoolenoughtotouch.Peelanddiscardskinandcutbeets intowedgesorslices.PlaceChioggiaandgoldenbeetsinonebowlandredbeetsinanother.Drizzle¼teaspoonsherryvinegaroverredbeetsand¾teaspoonsherryvinegaroverChioggiaandgoldenbeets,tosstocoatandsetaside.

Washandchopbeetgreensandplace incolander.Sliceonion into thinroundsandplaceovergreensincolander.Bringwatertoboilandpourovergreensandonion.Drainwellandpatdry.Transfertobowlandaddmintandbeets.Drizzlewith remaining teaspoonsherryvinegarandoliveoil.Season to tastewith seasaltandpepper.Tosstoevenlycoat,topwithchoppedpistachiosandserve.

SERVES4

CucumberMintSaladINMYGARDEN,WEGROWPICKLINGCUCUMBERS that arecrisp,firm,slightlysweetandparticularlyeasytogrow.Nevertheless,there are a variety of cucumbers that aremuch sweeter, juicier and,frankly, tastier than mine. This recipe will work with whatevercucumbers you have, but if you find yourself at a farmers marketconfrontedwithSikkim,PoonaKheeraorLemonCucumbers,you’rein for a great treat, so don’t be scared away by their nontraditionalappearance.

3mediumcucumbers,anyvariety¼cupfinelychoppedredonion1teaspoonchoppedfreshdill¼cupfreshmintleaves,tornCoarseseasalt

DRESSING2tablespoonsextravirginoliveoil½teaspoonmaplesyrup

1teaspoonlimejuice

Cutcucumbersintobite-sizepieces.Placeinbowlwithonion,dillandmint.Inseparate bowl, whisk together all dressing ingredients. Drizzle evenly overcucumbers,seasontotastewithsalt,andserve.

SERVES4

TIPIfyoudon’tcareforcucumberseeds,youcanscoopoutanddiscardthembeforeaddingcucumberstosalad.

DaikonCarrotSaladwithCilantroandPeanutsTHIS SUMMER SLAW IS PARTICULARLY CLEANSING andrefreshing and goes great with a piece of fish grilled simply, oralongsideSearedLemonPepperTofu.Forchildren,ameal-on-the-goorafunappetizer,wrapthisslawintoasummerroll.

2cupsjulienneddaikon2cupsjuliennedcarrots

2cupsthinlysliced

Napacabbage

1jalapeño,seededandjulienned½cupchoppedfreshcilantro cupdryroastedpeanutsDRESSING

1tablespoonapplecidervinegar1tablespoontoastedsesameoil

1tablespoongrapeseedoil

2teaspoonsbrownricesyrup1teaspoonumeplumvinegar

1teaspoonlimejuice

¼teaspoonseasalt

Placedaikon,carrots,Napacabbage,jalapeñoandcilantroinlargemixingbowland toss to combine. In separate small bowl, whisk together all dressingingredients.Drizzledressingoversaladandtosstoevenlycoat.Foldinroastedpeanuts,andserve.

SERVES4

GrilledPattypanandPeacheswithGreenChileSauceI ’VESPENTMOSTOFMYLIFE shying away fromhot peppers,until a recent trip to Santa Fe, where chile sauce was served oneverything – breakfast, lunch and dinner. In short order, I wasaddicted and therefore highly motivated to figure out my ownrenditionofagreenchilesaucetokeepmycravingsatbay.Thissaucefreezeswell.IliketomakeextratohaveitonhandsoIdon’thavetostartfromscratcheverytime.

SAUCE1poundgreenchiles(Anaheim,cubanelle,poblano…)

1garlicclove,peeled

2tablespoonsextravirginoliveoilSeasalt

INDREDIENTS1largesweetonion,slicedinto½-inchrounds3pattypansquash,cutinto -inchrounds4peaches,halved,pittedandcutinto½-inchslicesExtravirginoliveoil

SeasaltandfreshlygroundblackpepperPREPARINGSAUCE

Toroastchiles,eitherpreheatovento450°Fandroastchilesfor20minutesorplacethemovergasgrillorrangeuntilallsidesarecharred(about10minutes).

Remove roasted chiles from heat and immediately place in sealable bowl orbrownpaperbag.Closebowlorbagandsetasidefor10minutes.Open,removechiles,holdunderrunningwater,andpeeloffanddiscardskins.Patchilesdry,sliceopen,and removeanddiscard stemsandseeds. (Keepsomeseeds ifyouwant to ampup theheat inyour sauce.)With foodprocessor running,drop ingarlicandprocessuntilminced.Turnoffprocessor,addchilesandoliveoilandprocessuntilsmooth.Addsalttotasteandsetasidetoallowflavorstodevelop.

GRILLINGPreheatgrilltomedium.

Brushonion,pattypansquashandpeacheswitholiveoilandsprinklewithsaltandpepper.Placeongrillandcook4–5minutespersideoruntilsoftandcookedthrough.Removefromgrillandservetoppedwithchilesauce.

SERVES4

PolentawithPortobelloMushrooms,GreensandTomatoVinaigretteFRESHLYMADECREAMYPOLENTAISEASYandsatisfyingandis the perfect canvas for a variety of roasted summer vegetables. Iservethisrecipedifferentlyeverytime–itjustdependsonwhatlooksbest at the farmers market. Some of my favorite additions includeJapanese eggplant, fennel and zucchini. For added decadence, topwithcrumbledgoatcheeseandpittedkalamataolives.

TOMATOVINAIGRETTE1garlicclove,chopped½cupextravirginoliveoil1tablespoonplus1teaspoonbalsamicvinegar½cuppackedcombinedherbs(parsley,sageandtarragon)½cupchoppedfreshtomato(skins,seedsandall)SeasaltandfreshlygroundblackpepperPOLENTA

4cupsvegetablestock

1cuppolenta

¼teaspoonseasaltFreshlygroundblackpepper

VEGETABLES2redbellpeppers

4portobellomushrooms

1mediumsweetonion

SeasaltandfreshlygroundblackpepperExtravirginoliveoil

2cupspackedarugula,babyspinachormesclunmixPREPARINGVINAIGRETTE

Placegarlic,oliveoil,balsamicvinegarandherbs inmixingbowlandprocesswithhandheldblendertomincegarlicandcombineingredients.Addtomatoandprocess.Seasonwithsaltandpepperandsetaside.

PREPARINGPOLENTABringstocktoboilandwhiskinpolenta.Reduceheattomediumandwhiskfor15minutesoruntilpolentaisthick.Seasontotastewithsaltandpepper,coverandremovefromheatuntilreadytoserve.

PREPARINGVEGETABLESPreheat oven to 400ºF and line baking sheetwith parchment paper. Stem andseedbellpeppersandcutintothickslices.Placeonbakingsheetandroastfor20minutes.Removefromovenandtransfertobowl.Sealbowlandsetaside.

Wipemushroomcaps, removestems,andplaceundersidefacinguponbakingsheet.Sliceonionwidthwiseinto¼-inchslicesandaddtobakingsheet.Placeinovenandroast20–25minutesoruntilvegetablesaresoft(willdependonsize).Removefromovenandsetaside.

Whilevegetablesroast,openbowlwithpeppersandpeelawayskins.Ifdifficulttoremove,holdandpeelunderrunningwater.

To serve, scoop polenta into center of each dish, top with a handful of leafygreens, then portobello mushrooms, then pepper slices and then onion. Servewithvinaigrettedrizzledovertoporontheside.

SERVES4

ChoppedSaladwithBlackberryShallotVinaigretteCHOPPEDSALADSADDASPLASHOFCOLORTOAMEAL.Thisone inparticular is sure towakeupyourpalatewith itsvariedtastes and textures, all complemented by the sweet blackberryvinaigrette.Ifyou’remakingthissaladinadvance,keepthesaladanddressingseparateandholdoffaddingthetomatoesandavocadountiljustbeforeserving.

1½cupschoppedfreshtomatoes

1cupchoppedgreenbeans

1orangebellpepper,chopped¼cupchoppedradishes

½headradicchio,chopped2avocados,pitted,peeledandchopped

2tablespoonslemonjuice

¼cuptoastedpinenuts10blackberries,halvedDRESSING

10wholeblackberries

1shallot,mincedcupextravirginoliveoil2tablespoonsredwinevinegar1tablespoonmaplesyrup

1tablespoonlimejuice

SeasaltandfreshlygroundblackpepperInlargebowl,combinechoppedtomatoes,greenbeans,bellpepper,radishesandradicchio.Inseparatesmallbowl,tossavocadoswithlemonjuicetocoatandthenfoldintosalad.

Set fine-mesh strainer over a bowl, and place whole berries for dressing instrainer. Using the back of a wooden spoon, mash berries through strainer toseparate juice from pulp and seeds. In small mixing bowl, whisk together 2tablespoonsofblackberryjuice,shallot,oliveoil,redwinevinegar,maplesyrup,limejuiceandsaltandpeppertotaste.Drizzledesiredamountoversalad.Youmaynotneedtousetheentireamountofdressing.Topwithpinenutsandhalvedblackberries,andserve.

SERVES4

VARIATIONSFora lighterdressing, substitute strawberries for theblackberriesandomit thelime juice. Inwinter, substitutedried cranberries for theblackberries– simplysoak in hot water to reconstitute, drain well, add to dressing, and purée alldressingingredientswithhandheldblender.

EdamameSuccotashI CANNOT TAKE CREDIT FOR THIS RECIPE. It is from thekitchen ofmy publisher, who loves sharing his creations. From themoment this recipe hit my inbox, I was suspect. How could thesetraditional American tastes work when seasoned with Asian-stylecondiments?Pleasedon’tlethimknowthatI’veadmittedthis,buthewasright,andIwaswrong.Itweakeditslightly,butthisoneisindeedanMLoriginal.

2cupswater

1poundshellededamamebeans(about1½cups)Seasalt

2earscorn,cooked,kernelscutoff(about1½cupskernels)1½cupscookedadukibeans1smallredonion,diced

1smallorangebellpepper,diced1smallredbellpepper,diced

1tablespoontamari

1tablespoontoastedsesameoil2tablespoonstoastedsesameseedsInmediumpotoverhighheat,bringwatertoboil.Addedamamebeansandafewpinchesofsaltandcookuncoveredfor3minutes.Removefromheat,drainwaterandreturnedamametopot.Addcorn,beans,onionandbellpeppersandtosstocombine.Addtamari,sesameoilandsesameseeds,andfoldtodistributeallingredientsevenly.Servewarmorcold.

SERVES4

SesameScallionBrownRiceSaladICOULDPASSONSWEETSMOSTDAYS,butthecombinationofsweet,salty,bitterandsourinthisdishissuper-satisfyingandrightupmyalley!Serve itwarmorcoldwithAsiangreens likepacchoyortatsoi,somemarinatedtofuortempeh,abiggreensaladorjustaboutanythingoffthegrill.

1cupshortgrainbrownrice

2cupswater

Thumb-sizepiecekombu

1orangebellpepper,chopped1mango,peeled,pittedandchopped8scallions,chopped

2tablespoonschoppedpickledsushiginger2tablespoonstoastedblacksesameseeds2tablespoonstoastedsesameoil1½teaspoonsumeplumvinegarRinsericeandplaceinpotwithwaterandkombu.Bringtoboil,reduceheat,coverandsimmeruntilliquidisabsorbed.Removefromheatandsetasidetocoolbeforefluffing.

In separate bowl, combine bell pepper, mango, scallions, pickled ginger andsesame seeds. Remove kombu from rice and discard it. Fluff rice and add tobowlwith vegetables.Drizzlewith toasted sesame oil and ume plum vinegar,tossandserve.

SERVES4

FingerlingPotatoeswithRedOnionandSageMULTICOLOREDFINGERLINGPOTATOESAREPLENTIFULatfarmersmarketsinlatesummer.Iamtheannoyingcustomerwhodigsthrough the basket looking for the smallest potatoes, for no reasonotherthanIfindthemirresistiblycute.Intruth,theyalltastethesame,so just grab a few handfuls and you’ll be good to go. In the cold-weather months, enjoy this recipe by substituting baby red Blisspotatoes.

2poundsfingerlingpotatoes

2tablespoonsextravirginoliveoil4garliccloves,minced

1smallredonion,chopped1bunchfreshsage(about¼cupminced)Coarseseasalt

Preheatovento375°F.

Wash potatoes and place in casserole.Drizzlewith 1 tablespoon olive oil androastfor35minutesoruntilsoft(timewilldependonsizeofpotatoes).

In a medium skillet over medium heat, sauté garlic and onion in remainingtablespoonoliveoiluntilsoft(about3minutes).Addsageandsauté2minuteslonger.Removefromheatandsetaside.

Whensoft,removepotatoesfromovenandtosswithonion-herbmixture.Seasontotastewithsaltandserve.

SERVES6

GreenandYellowBeanswithGarlicandHerbsLIGHTANDEASYISMYSUMMERCOOKINGMOTTO.Imuchpreferenjoyingmyselfoutsideasopposedtoworkinginthekitchen,and lighter preparations let the fresh tastes of summer speak forthemselves. This recipe comes straight from my garden, where thebeansgrowupthefencepostsandI’mabletopickahandfuloffreshherbsjustoutsidemybackdoor.

½poundgreenbeans,trimmed½poundyellowbeans,trimmed1garlicclove,minced

2tablespoonsextravirginoliveoil1tablespoonfreshthymeleaves,minced

1tablespoonlemonjuice

1tablespoonchoppedfreshchivesZestfrom½lemon

CoarseseasaltandfreshlygroundblackpepperSteamgreenandyellowbeansuntiljusttenderandbrightincolor(about4minutes).Removefromheat,drainandsetaside.

Insmallskilletovermedium-lowheat,sautégarlicinoliveoiluntilsoft(about3minutes).Addthymeandlemonjuiceandsauté1minutelonger.Removefromheat,pouroverbeansandtoss.Addchives, lemonzest,andsaltandpepper totasteandserve.

SERVES4

VARIATIONSLemonthymeorlemonbalmcanbesubstitutedforthethyme.Youcanalsoturn

uptheheatinthisrecipewithapinchofcrushedredpepperflakes.I’malwayssurprisedhowwelcomealittlespicecanbeonahotday!

VeggieKebabswithSmokeyBarbequeSauceTHERE’S SOMETHING ABOUT SUMMER GRILLING thatimmediatelybringsribstomind,atleastformyhusband,whodidn’tknowwhat a veganwas until hemarried one. This barbeque saucedefinitely satisfieshis senseof longing, and isgreat forgrilling justaboutanything. It requiresa littleadvancepreparation,sobesure toplanahead.

SAUCE1smallredonion,chopped3garliccloves,chopped2tablespoonsextravirginoliveoil

4cupschoppedtomatoes

½cupmaplesyrup¼cupmolasses½cupapplecidervinegar2teaspoonsmustardpowder1teaspoonchilepowder

1teaspoonseasalt

1teaspoonfreshlygroundblackpepperPaprikatotaste

KEBABS

12creminimushrooms,stemsremoved1orangebellpepper,cutintosquares

8cherrytomatoes

1smallzucchini,cutintochunks1smallyellowsummersquash,cutintochunksPREPARINGSAUCE

InDutchovenovermediumheat,sautéonionandgarlic inoliveoiluntilsoft.Addremainingingredientsandstirtocombine.Bringtoboil,reducetosimmerand cook uncovered for 1 hour. Purée with handheld blender and cook 30minuteslongeroruntilthick.Removefromheatandsetasidetobringtoroomtemperature.Transfertosealableglasscontainersandrefrigerateorfreezeuntilreadytouse.

MAKINGKEBABSIfusingwoodenskewers, soak inwater for15minutesbeforemakingkebabs.Preheatgrilltomedium.

Assemble kebabs by skewering vegetables in alternating pattern. Brush withbarbeque sauce and place side by side on grill.Grill each side for 3minutes,brushtopswithmoresauceandflip.Repeatuntilvegetablesarecookedthroughandeachsideislightlyseared.Removefromgrillandserve.

SERVES4

TIPThis recipeyieldsapproximately4½cupsofbarbequesauce–plenty foryourkebabsandmore!

TempehwithApricotsandCapersTEMPEHISAGREATSOURCEOFPROTEINthat’s lightenoughforasnackandsatisfyingenoughasamaindish,too.Tempehcomesinmanyvarietiesthatfeatureavarietyofingredients.Ilikethegardenstylewith vegetables for this recipe, but experiment to find the oneyoulikebest.Foranextrahitofproteinandenergy,topwithtoastedpumpkinseedsorpistachios.

8ouncestempeh

2garliccloves,minced½smallredonion,minced(about¼cup)3tablespoonsextravirginoliveoil1cuppittedandchoppedapricots½smallfennelbulb,coredandchopped(about1cup)¼cupcapers

1tablespoonmirin2tablespoonslemonjuice

2tablespoonsapricotjuice

¼cupchoppedfreshbasilSeasaltandfreshlygroundblackpepperCuttempehintolargepiecesandsteamfor5minutes.Removefromheatandsetasidetocoolslightly.Inlargeskilletovermediumheat,sautégarlicandonionin1tablespoonoliveoil.Addapricots,fennelandcapersandstir.Addmirinandsauté2minuteslongeroruntilapricotsarelightlyseared.Insmallbowl,combinelemonjuice,apricotjuice,remaining2

tablespoonsoliveoilandbasil.Addtotempehmixtureandsautétocombineflavorsandheatthrough.Removefromheat,seasontotastewithsaltandpepper,foldinremainingbasilandservewarmorchilled.

SERVES4

SERVINGSUGGESTIONAccompanythisdishwithlightlysteamedasparagus,wedgesofcantaloupeorasteamedartichoke.

VARIATIONCarrythisrecipeintoyourfallmenusbysubstitutingdriedapricotsforthefresh.

SearedLemonPepperTofuBYTHE TIME I STARTEDTO LEARNHOWTOCOOK, I wasprimarilyinterestedinveganfare.Thenonedayafriendaskedmetoprepare chickencutlets aspartof ameal, so I calledmymother forhelp.I’llneverforgetherresponse.“Anythingyoucandowithtofu,youcandowithchicken!” In theend,my friendswere thrilledwiththeLemonPepperChicken, and I’ve beenmaking itwith tofu eversince.Ihopeyouenjoyit,too.

1poundfreshtofu,cutinto½-inchfillets2garliccloves,minced

2tablespoonsextravirginoliveoil4tablespoonslemonjuice

2tablespoonsmirin

Freshlygroundblackpepper

Zestof1lemon¼teaspooncrushedredpepperflakesWraptofuintowelandgentlypressoutexcessliquid.

Heatlargecast-ironskillettomediumandsautégarlicinoliveoilfor2minutes.Add1tablespoonlemonjuice,1tablespoonmirinandplentyofpepper.Stir tocombine and place tofu in pan. Sauté 4 minutes, flip fillets, add another 1tablespoonlemonjuiceandmorepepperasdesired.Sauté4minuteslonger,fliptofu again, add 1 tablespoon lemon juice and final tablespoonmirin. Sauté 4minutesoruntilevenlybrowned.Fliponelasttime,addremaining1tablespoonlemon juice, lemon zest and crushed red pepper and sauté 4minutes or untilevenlybrowned.Removefromheatandserve.

SERVES2

TIPSteamingtofubeforesearingitallowsittoabsorbmoreflavorandhastheaddedbenefitofmakingiteasiertodigest.

PenneandRoastedVegetableswithBasilSauceI COULD PRACTICALLY SURVIVE ON HEIRLOOMTOMATOESandbasil all summer long–which is agood thing, asonce the garden starts producing, there is rarely a night that we’rewithout! Roasting is a great alternative to the everyday tomato,cucumberandbasilplatterwitholiveoilandseasalt.Notonlydoesroastingbringoutthesweetnessofthetomatoes,butitopensthedoorforotherpresentationsandcombinations,likethisone.

½poundpenne-stylepastaofchoice1fennelbulb,halved,coredandslicedintothinstrips1orangebellpepper,cutintostrips3tablespoonsextravirginoliveoil,plusmorefordrizzling

3garliccloves,notpeeled

4–5mediumtomatoes,cutintochunks½cupfirmlypackedfreshbasilleaves¼teaspoonseasalt

Coarseseasaltandfreshlygroundblackpepper2tablespoonschoppedfreshflat-leafparsleyPreheatovento400°F.

Cook pasta according to directions on package. Drain, rinse and leave incolanderuntilreadytoserve.

Meanwhile, combine fennel and bell pepper in glass roasting dish and drizzlewithenougholiveoil tocoat lightly.Wrapgarliccloves in foilandplacebothgarlicandvegetablesinoventoroastfor12minutes.Removevegetablesfrom

oven, add tomatoes and return to oven to roast for an additional 8minutes oruntiltomatoesarewarmthroughoutandjustsoft.Removevegetablesandgarlicfromovenandsetaside.

Placebasilinsmallbowlandcoverwithboilingwater.Letsit15seconds,thendrain and press to remove any excesswater. Transfer basil to blender or foodprocessor.Peelanddiscardskinsfromgarlicclovesandaddtobasil.Addoliveoilandsaltandprocesstodesiredconsistency.

Transferpastatoservingdish.Usingaslottedspoon,addroastedvegetablesandtoss.Addenoughjuicefromroastingtojustmoistenpasta.Addbasilsauceandsalt and pepper to taste, and toss to combine. Top with chopped parsley andserve.

SERVES4

EnergySquaresTHESESQUARESAREASPOPULARWITHTHEADULTSinmyfamilyas theyarewith thechildren,whetherwe’reheadedoutforahike,arun,abikerideorevenaroadtrip.Ofcourse,theyalsomakeadeliciousand satisfyingyear-round snack.Addyour favorite toastednuts,seedsorevendriedfruittosuityourtastesandmakeyourownuniquecreation.

1cuppeanutbutter(almond,cashewandsunflowerbutterscanbesubstituted)

cupbrownricesyrupcupmaplesyrup1¼cupscrispybrownricecereal

½cuptoastedalmonds½cupunsweetenedshreddedcoconut

cupgroundflaxseeds¼cupgluten-anddairy-freechocolatechips

Inmediumpotoverlowheat,whisktogetherpeanutbutter,brownricesyrupandmaplesyrup.Removefromheatandsetaside.

Inseparatebowl,combinericecereal,almonds,coconutandgroundflax.Folddryingredientsintopeanutbuttermixtureuntilallingredientsareincorporated.

Rinse8x8-inchbakingdishwithcoldwatertopreventsticking.Spooninbatter,sprinklewithchocolatechipsandpressfirmlyandevenlyintodish.Refrigeratefor45minutesoruntilfirm.Removefromrefrigerator,cutintosquaresandstoreinairtightcontainer.

MAKESapproximately36bite-sizesquares

GrilledPeacheswithRaspberrySyrupandToastedAlmondsASSIMPLYSWEETASTHISDESSERTIS,itsomehowfeelsquitedecadent as well. Grill the peaches while making the rest of yourdinnerso they’re ready togofordessert.Thenallyouhave todo ismake the sauce and you’re set. Of course, a scoop of vanilla ricecreamoricecreamisalwaysawelcomefinish.

6peaches,halvedandpitted12ouncesraspberries,freshorfrozen

3tablespoonsmaplesyrup

teaspoonarrowrootpowder½cuptoastedsliveredalmondsPreheatgrilltomedium.

Leavingskinson,cutpeachesintoquartersorleaveinhalves,asdesired.Placepeaches flesh-sidedownongrillandcook4–6minutesoruntil just starting tobubble.Timewillvaryaccordingtosizeandripenessofpeaches.Flippeachesandgrillonskinsideforanother6–8minutesoruntilverysoft.Removefromgrillandsetaside.

Place8ouncesofraspberriesandallthemaplesyrupinsmallpotovermediumheat.Cook,stirring,untilberriesbreakdown.Removefromheatandpoursyrupthroughafine-meshstrainerintoaseparatebowltoremoveseeds.Returnsyruptopotandwhisk inarrowroot.Continuewhiskinguntilsyrupstarts to thicken.Remove from heat, place peaches in individual serving dishes as desired, anddrizzleeachservingwithsyrup.Topwithfreshberriesandasprinkleoftoastedalmondsandserve.

SERVES6

BlackCurrantPlumCrispCRISPS ARE SO EASY TO MAKE and so satisfying – whetheryou’reservingthemforbreakfast,asnackordessert.Makesureyourplums are ripe, and be sure to select a variety of plum that ismoresweetthantarttoavoidendingupwithanoverlytartcrisp.Ascoopofvanillaricecreamoricecreamistheperfectaccompaniment.

FILLING2½poundsplums(10–12)½cupdriedcurrants2–3dashesgroundnutmegPinchofseasalt¼cupmaplesyrup¼cupivoryteffflour

CRISP1cupalmondmeal

1cupivoryteffflour

¼cupslicedalmondsPinchofgroundnutmegPinchofseasalt¼cupvirgincoconutoil¼cupmaplesyrup½teaspoonvanillaextract

Preheatovento350°F.

PREPARINGFILLING

Leaving skins on, halve plums, remove and discard pits and slice into thinwedges(about¼inchthick).Placeinlargemixingbowlandsetaside.

Insmallpotovermediumheat,placecurrantswithjustenoughwatertocover,bringtoboilandsimmer5minutestosoftenandplump.Drainwellandaddtobowlwithplums.Addnutmegandsalt,andstir.Addmaplesyrupandteffflourand stir until plums are evenly coated and ingredients are combined. Pourmixtureinto8x8-inchcasseroleandsetaside.

PREPARINGCRISPUsing samemixing bowl, combine almondmeal, teff flour, almonds, nutmegand salt.Over low heat,melt coconut oil in small skillet. Remove from heat,whiskinmaplesyrupandvanillaandpouroverflourmixture.Stir tocombineandcrumbleoverplummixture.

Bake45minutesoruntiltopisgoldenbrownandplumsaresoft.Removefromoven,andcoolslightlybeforeserving.

SERVES6

BlueberryTart“EAT MORE THAN YOU BRING HOME” is our family rule ofthumbforblueberrypicking.Bythetimewe’redone,we’reoftenleftwith tummy aches all-around, and not enough blueberries to makemorethanafewmuffinsorpancakes.AllIhavetodoismentionthistart before we start picking and our blueberry yield miraculouslyincreases–andourtummyachesmagicallydisappear!

CRUST2cupsalmondmeal

2tablespoonsmaplesyrup

1tablespoonvirgincoconutoilPinchofseasalt

1teaspoonalmondextract

FILLING

1cupapplejuice

2tablespoonsarrowrootpowder½cupmaplesyrup

2tablespoonslemonjuice

¼teaspoonalmondextractZestof1lemonPinchofseasalt

2cupsblueberries

Preheatovento350°F.Lightlyoil9-inchtartpan.

PREPARINGCRUSTPlacealmondmealinlargemixingbowl.Insmallskilletovermedium-lowheat,whisk together maple syrup, coconut oil and salt until oil melts. Whisk inalmondextractandremovefromheat.Pour thismixtureover thealmondmealand fold to incorporateall ingredients.Transferdough to tartpanandpress toform crust. Bake 15minutes or until golden brown. Remove from oven and,usingthebackofawoodenspoon,gentlypressdownanypuffedareasofcrust.Setcrustonwireracktocool.

PREPARINGFILLINGInsmallbowl,whisktogether½cupapplejuicewitharrowrootandsetaside.InmediumDutchovenovermediumheat, combine remaining½cupapple juicewithmaplesyrup,lemonjuice,almondextract,lemonzestandsaltandbringtosimmer.Add1cupblueberriesandstiruntilberriesstarttopopandliquidturnsred/blue.Reduce heat to low andwhisking continuously, pour arrowroot-juicemixtureintoberrymixture.Whenliquidisthick,removefromheatandfoldinremainingblueberries.Pourintocrust,spreadevenlyandrefrigerateforatleast1hourtoset.

SERVES8

FALL

CarrotCashewMisoSpread

GreenFries

RedLentilSoupwithTurnipandParsley

TomatoSaffronSoup

HeartyMinestrone

GingerShiitakeSoupwithCabbageandEdamameBeans

BasicBasilPesto

ParsleyWalnutPesto

CilantroGingerPeanutPesto

GreenBeans,FigsandPistachiosinBalsamicReduction

Pan-SearedSweetCorn

CabbageSautéwithTartCherriesandCrispApples

Pan-SearedTofuwithGingerLimeGlaze

BasmatiRicewithLeeks,ShiitakesandArame

SautéedGreenswithLeeksandGarlic

BalsamicGlazedRoastedRootVegetables

SpaghettiSquashwithCapers,TomatoesandWatercress

SimpleStuffedMochiwithBitterGreens

Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs

PintoBeanswithStewedTomatoesandSpinach

SesameForbiddenRice

VeggieHash

CarrotZucchiniMuffins

PumpkinSpiceMuffins

PeanutButterBalls

BakedAppleswithRaisinsandToastedAlmonds

CarrotCashewMisoSpreadEVERY WEEKEND AT THE FARM, my friend Kathy sells herincredible sourdough breads and they are impossible to resist. Icreatedthisrecipeespeciallytogowithherdeliciousrusticabread...afterall,agirlcaneatonlysomanyloavesofbreaddippedinextravirginoliveoil!Asitturnsout,Ilikethisspreadeverybitasmuchoncrackers, on a piece of toasted rice bread, or in a tofu and sproutsandwich.

2largecarrots

cuprawcashews

1cupvegetablestock

2tablespoonslightmiso

Toastedivoryand/orblacksesameseedsPeelcarrotsanddiscarddryends.Chopinto½-inchpiecesandplaceinpotwithcashewsandstock.Turnheattohighandbringtoboil.Reduceheattomediumandcookuntilcarrotsarecookedthrough(about10minutes).

Removefromheatand,usingslottedspoon,scoopcarrotsandcashewsintofoodprocessor. Inseparatebowl,measureout¼cupofcooking liquidanddissolvemisoinit.Addtobowlwithcarrotsandprocessuntilsmooth.Servetoppedwithsesameseeds,orrefrigerateinairtightcontainerforupto4days.

MAKESabout1½cups

GreenFriesILOVEFRESHLYBAKEDBREAD,but tryhard to resist itwhenI’mouttoeat.WhatIreallywantissomethingtobridgethegapuntilmy meal arrives and not fill me up so that I don’t have room fordessert! My local burger joint has the perfect solution – hot, salty,crunchy and healthy “green fries.” Somehow, when I tried makingthemmyself,theadditionofwasabipowderbecameamust.

1poundgreenbeans

¼cupgrapeseedoil¼teaspooncoarseseasalt¼teaspoonwasabipowder

Trimgreenbeans, discarddry ends and/or stems andpat dry (thiswill reducesplattering oil when you fry them). Line plate with paper towel and set oncounternexttoburner.

Placeoil inmediumDutchovenoverhighheat.Whenoil ishot,use tongs toplace a small batchof beans in pot andquickly cover to avoid splatteringoil.Givepotashakeevery10secondstoensureevencookingandfryatotalof30secondsuntilbeansarebrightgreenandjustsoft.Removefrompotandplaceonpaper towel. Repeat until all beans are cooked and pat with a paper towel toabsorbexcessoil.

Inseparatebowl,combinesaltandwasabipowder.Sprinkleoverbeans,tosstoevenlycoatandserve.

SERVES4

VARIATIONSCombine salt with other spices as desired. Some ofmy favorites aremustardpowder, cumin, curry and even lemon zest. Combine with salt, sprinkle onveggies,tossandserve.Inspring,thisrecipeisirresistiblewithasparagusspears.

Carrotsticksaredelicioustoo,butyou’llhavetochangenameoftherecipe!

RedLentilSoupwithTurnipandParsleyWHENTHATFIRSTCOLDRAINYFALLDAYROLLSAROUNDandyoufindyourselfyearningtoputapotofsouponthestove,thissoupistheanswer.It’stheperfectuseforthefinalbasketsoftomatoesfromyour gardenor the farmersmarket, and a greatway to featurefall’sbountyofsweetturnips.

1½cupsdriedredlentils

3cupswater

Thumb-sizepiecekombu

1mediumyellowonion,diced4garliccloves,minced

3celerystalks,diced2tablespoonsextravirginoliveoil

2tablespoonsmirin

1½cupschoppedtomatoes1turnip,peeledanddiced1½cupscookedgreatnorthernbeans

4cupsvegetablestock

Seasaltandfreshlygroundblackpepper½cupfreshflat-leafparsleyRinseanddrainlentils.Placeinpot

withwaterandkombuandbringtoboil.Skimanddiscardfoam.Reduceheattosimmer,partiallycoverandcookuntillentilsaresoft(about20minutes).Removefromheatandsetaside.

InsouppotorDutchovenovermediumheat,sautéonion,garlicandceleryinoil until soft (4–6 minutes). Add mirin, tomatoes, turnip and beans. Stir tocombineingredients.Removeanddiscardkombufromlentilsandaddlentilstosoup pot. Add stock, bring to boil, reduce heat and simmer covered for 20minutes.Season to tastewithsaltandpepperandremovefromheat.Stir incupchoppedparsleyandservetoppedwithremainingparsleyasgarnish.

SERVES8

VARIATIONSHakureiturnips, thesizeofadime,aresuper-sweetandagreatvarietyforthissoup.Theyoftenaresoldwiththeirgreenson.Ifso,simplycutoffthegreens,halvetheturnips,addasdirectedandthenstirinthegreensjustbeforeserving.Alternatively,youcansubstituteyellowsplitpeasforthelentils.

TomatoSaffronSoupTOMATOSOUP ISATALLORDER–notbecauseof the levelofdifficultyorbecausewecraveitinwinterandtomatoesareasummerfruit.Butrather,becausewecannevercompetewith thememoryofthe“soup fromacan” thatwesoenjoyedaskids.Best to stray justenoughtoavoiddirectcomparison!Thesaffroninthissoupdefinitelywillnotletyourtastebudsdownandwillsetanevenhigherbarforthenextgenerationoftomatosouplovers.

1largeyellowonion,chopped5garliccloves,peeledandminced2tablespoonsextravirginoliveoil

3stalkscelery

½fennelbulb

2tablespoonsmirin

Pinchofsaffronthreads,crumbled,or teaspoonsaffronpowder6cupschoppedtomatoes(freshorcanned;seetip)

1bayleaf

2tablespoonschoppedfreshbasil2tablespoonschoppedfreshparsley1teaspoonmaplesyrup

2cupsvegetablestock

SeasaltandfreshlygroundblackpepperZestof1orange

InsouppotorDutchovenovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntilsoft.Chopceleryandfennelinto¼-inchpiecesandaddtopot.Continuesautéing4minutesoruntilvegetablesaresoft.Addmirinandsaffronandstir.Addtomatoes,bayleaf,basil,parsley,maplesyrupandvegetablestock.Stir to combine and simmer covered for 20 minutes. Remove from heat andpurée with handheld blender. Season to taste with salt and pepper. Top eachservingwithapinchoforangezestandserve.

SERVES6

TIPIf using fresh tomatoes, score tops with an “x” and immerse them in boilingwaterfor15seconds.Removewithslottedspoonandsetasideuntilcoolenoughto touch. Then, gently peel away and discard skins. If tomatoes have manyseeds,cutinhalf,scoopoutanddiscardthem.

HeartyMinestroneI LIKEMY SOUP PACKEDWITHGOODNESS and didn’t namethis recipe casually. Hearty is almost an understatement! It’sincredibly easy to prepare and encourages lots of improvisation, soexperimentfreelywithdifferentlegumesandleafygreens.Thissoupcomestogetherquicklyandhasmoredepthofflavorondaytwo.

1mediumyellowonion,diced3stalkscelery,diced

1tablespoonextravirginoliveoil,plusmorefordizzling1½cupscookedgreatnorthernbeans3carrots,thinlysliced

3cupschoppedtomatoes

1½cupscookedchickpeas1½cupscookedkidneybeans1headbroccoliwithstems,cutintosmallpieces(about1cup)1½cupstrimmedandchoppedgreenbeans

5cupsvegetablestock

1tablespoonbalsamicvinegar

1bayleaf

3tablespoonschoppedfreshparsley2tablespoonschoppedfreshbasil2tablespoonschoppedfreshoregano½teaspoonseasalt,ormoretotasteFreshlygroundblackpepper

In souppot or largeDutch ovenovermediumheat, sauté onion and celery inoliveoil4–6minutesoruntilsoft.Addgreatnorthernbeansandusingapotatomasher,mashmostofthebeans(thiswillthickenbaseofsoupslightly).

Addcarrots,tomatoes,chickpeas,kidneybeans,broccoli,greenbeans,vegetablestock, balsamic vinegar, bay leaf, parsley, basil, oregano, salt and plenty ofpepper.Bringtoboil,reduceheat,coverandsimmer30minutes.Removefromheat, discard bay leaf and season to tastewith extra salt. Serve toppedwith adrizzleofoliveoil.

SERVES8

SERVINGSUGGESTIONTopwitha squeezeof fresh lemon juiceand/or stir in a tablespoonofParsleyWalnutPestobeforeserving.

GingerShiitakeSoupwithCabbageandEdamameBeansFRESH SHI ITAKE MUSHROOMS ARE AVAILABLE YEAR-ROUNDatmylocalfarm.WhileIbringthemhomewiththebestofintentions,I’vebeenknowntoforgetaboutthemuntilonedayIopenthat brown bag and discover dried mushrooms. Fortunately, oncedriedtheyofferanevenstrongertastethatisjustperfectformakingasavorystockforsoups like thisone.Don’tworry,youcanbuythemdriedatmostnaturalfoodorAsiangrocerystores.

12driedshiitakemushrooms

8cupswater

1heapingtablespoongratedfreshginger1largeleek,chopped

1tablespoongrapeseedoil

2cupsNapaorgreencabbage,thinlysliced1carrot,shredded

1cupedamamebeans,shelled

2tablespoonstamari

1teaspoonumeplumvinegarToastedorhotsesameoilPlacewholemushroomsinpot

withwaterandbringtoboil.Removefromheat,coverandletsitfor30minutes(mushroomswillbecomeverysoft).Withslottedspoon,removemushrooms,discardstemsandslicecapsintothinstrips.Setmushroomsandstockasideseparately.

InsouppotorlargeDutchovenovermediumheat,sautégingerandleekinoiluntil soft (about 3 minutes). Add shiitakes and sauté 4–5 minutes or untilmushrooms start to brown.Add cabbage, carrots, edamame beans, tamari andwater left over from soaking shiitakes.Cover and simmer 10minutes or untilcarrots are soft. Remove from heat, stir in ume plum vinegar, top individualservingswithtoastedorhotsesameoilasdesiredandserve.

SERVES6

VARIATIONSFor amoreprotein-rich soup, add cubed firm silken tofu.For a heartiermeal,prepare8ouncesofsobaorudonnoodlesanddivideamongeachserving.

MedleyofPestosFEWTHINGSTASTELIKESUMMERmorethanfreshlymadepesto.Allfalllong,Iharvestmyherbsandmakepesto–hopefullyenoughtofreezeandlastthroughwinter.Eachpestolendsitsuniqueflavortoenhanceyourrecipes,whetheryouaretossingitwithgrilledvegetables,servingasadiporspread,addingadolloptosouporusingasthebaseformarinadeoraioli.

BASICBASILPESTO2garliccloves,peeled

1cuptoastedpinenuts

2½cupspackedfreshbasilleaves½cupextravirginoliveoil,plusmoreasneeded

1tablespoonlemonjuice

Seasalt

Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoff

processor,scrapedownsidesandaddpinenuts,basil,oliveoilandlemonjuice.Processtominceallingredientsandcombine.Seasontotastewithsaltandthinwith extra olive oil to achieve desired consistency. Refrigerate or freeze inairtightcontaineruntilreadytouse.

MAKES1cup

PARSLEYWALNUTPESTO2garliccloves,peeled

1cuptoastedwalnuts

1½cupspackedflat-leafparsleyleaves¼cupextravirginoliveoil,plusmoreasneeded

2tablespoonslemonjuice

Seasalt

Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor,scrapedownsidesandaddwalnuts,parsley,oliveoilandlemonjuice.Processtominceallingredientsandcombine.Seasontotastewithsaltandthinwith extra olive oil to achieve desired consistency. Refrigerate or freeze inairtightcontaineruntilreadytouse.

MAKES cupCILANTROGINGERPEANUTPESTO2garliccloves,peeled

2teaspoonsgratedfreshginger

½cupdryroastedpeanuts1½cupspacked

freshcilantroleaves¼cupextravirginoliveoil,plusmoreasneeded

2tablespoonslimejuice

Seasalt

Withfoodprocessorrunning,dropingarlicandprocessuntilminced.Turnoffprocessor, scrape down sides and add ginger, peanuts, cilantro, olive oil, limejuiceandsalt.Processtominceallingredientsandcombine.Seasontotastewithextrasaltandthinwithextraoliveoiltoachievedesiredconsistency.Refrigerateorfreezeinairtightcontaineruntilreadytouse.

MAKES cup

GreenBeans,FigsandPistachiosinBalsamicReductionTHE FLAVORS AND TEXTURES IN THIS DISH ARE BIG, sokeepitsimpleasyouplantherestofyourmeal.Iliketoserveitwithapieceofgrilledfishortofu–dressedsimplywitholiveoil,saltandpepper.Add awedge of cantaloupe for a beautiful contrast in colorandtaste.

6freshordriedfigsofchoice½redonion,cutintothinwedges1poundgreenbeansorharicotsverts,endstrimmed3tablespoonsvegetablestock

3tablespoonsbalsamicvinegarSeasaltandfreshlygroundblackpepper cupshelledroastedpistachiosIfusingfreshfigs,carefullytrimanddiscardtoughstems,cutfruitlengthwiseintoquartersandsetaside.

Ifusingdried figs, trimanddiscard topsandsteamfigs4minutes.Addonionandgreenbeansandsteam4minuteslongeroruntilbeansarebrightgreenandonionsaresoft.Removefromheatandtransfertomixingbowl.

Insaucepanovermediumheat,combinevegetablestockandbalsamicvinegar.Whenmixturestartstobubble,reduceheattomedium-low,stircontinuouslyandsimmer until liquid reduces by half. Remove from heat, drizzle over beanmixture (if using fresh figs, add themnow)and toss.Season to tastewith saltandpepperandservetoppedwithpistachios.

SERVES4

Pan-SearedSweetCornIREALLYDON’TEVERGETTIREDOFCORNONTHECOB,but out of necessity, I started experimentingwhenmy daughter hadbracesputonher teethandwehad todoawaywith thecobs. Ioweher a thank-you, as this recipewas an instanthit. I love it as a sidedish,butshelikesitevenmoreinatacoshellwithchoppedavocadoandtomatoes.WhiletheseasonforlocallygrownsweetcornisshortwhereI live,wecarry this recipe intoearlywinterwithfreshfrozensweetcorn.

8earssweetcorn(about4cups)½redonion,diced

3garliccloves,minced1tablespoonextravirginoliveoil1jalapeño,seededandminced½redbellpepper,diced2pincheschilepowder2pinchespaprika

1tablespoonlimejuice

SeasaltandfreshlygroundblackpepperChoppedfreshparsleyorcilantroTopreparesweetcorn,removehusksandsilksandbring2incheswatertoboilinlargepot.Addcorn,coverandcook5–6minutesoruntilkernelsarejusttender.Removefromheatandsetasideuntilcoolenoughtotouch.

Alternatively,preheatgrill tohigh.Pullbackhusks, removecorn silkandpullhusksbackovercorn.Soakearsincoolwaterfor10minutesanddrain.Placeongrill and cook for15minutesor until tender.Remove fromheat and set asideuntilcoolenoughtotouch.

In large skilletovermediumheat, sautéonionandgarlic inoliveoiluntil soft(about 3 minutes). Add jalapeño and bell pepper and sauté 2minutes longer.Slice corn from cob and add to skillet along with chile powder and paprika.

Sautéonhigh for2minutes, stirring continuously, and searkernels.Add limejuiceandseasontotastewithsaltandblackpepper.Removefromheat,foldinparsleyorcilantroandserve.

SERVES4

CabbageSautéwithTartCherriesandCrispApplesWEENJOYFRESHLYMADECOLESLAWallsummerlong.Sobythe time fall rolls around, this cooked sweet preparation comes as awelcomechange.Ilikemycabbagewiltedandjustsoft,butyoumaylike yours cooked through. If so, simply sauté until you’ve reachedyourdesiredtexture.

1mediumyellowonion,cutintothinwedges1½tablespoonsgrapeseedoil

3cupsthinlyslicedredcabbage3cupsthinlyslicedgreencabbage1cupdriedunsweetenedcherries2tablespoonsmirin

1Macounapple

(ortart,firmvarietyofchoice)Seasalt

DRESSING2tablespoonsmustardseeds

2tablespoonsbrownricesyrup1½teaspoonsapplecidervinegar2tablespoonsappleciderorjuiceInDutchovenovermediumheat,sautéonioninoil6minutesoruntilverysoft.Stirincabbages,cherriesandmirinandcontinue

sautéinguntilcabbagestartstosoften(about4minutes).Removefromheatandsetaside.

Insmalldryskilletoverlowheat,lightlytoastmustardseeds2minutesoruntilfragrant, being careful not to burn.Addbrown rice syrup, apple cider vinegarandapplecider,andwhisk1minute.Removefromheatandsetaside.

Core apple and cut into¼-inchmatchsticks. Return cabbage tomedium heat,addapple,drizzlewithdressingandfoldtocoatevenlyandheatthrough.Seasontotastewithsalt,removefromheatandserve.

SERVES4

TIPIfmakingthisdishinadvance,reheatitandaddapplesjustbeforeserving.

VARIATIONSForachange,substitutecarawayorfennelseedsforthemustardseeds.

Pan-SearedTofuwithGingerLimeGlazeMYMOTHEROFTENHASLEFTOVERSAUTÉEDTOFU inherrefrigeratorandIsimplycan’tkeepfromsneakingataste(okay,soIusually finish it). I came up with this recipe so that I could enjoyleftovers whenever I wanted and without the drive to Mom’s. Mychildren(andtheirfriends)devourthistofubeforeiteverreachesthetable,butIlikeitevenbetterafewhourslaterwhenitfirmsup.

1poundfreshfirmtofu(notsilken),drained2tablespoonsextravirginoliveoil1tablespoongratedfreshginger2tablespoonstamari

2tablespoonslimejuice

2tablespoonsmaplesyrup

Slicetofuintofilletsorcubesasdesired.Heatsautépanovermediumheat.Addoliveoil andgingerandsauté1minute. In smallbowl,whisk together tamari,limejuiceandmaplesyrup.Placetofuinskilletandaddtamarimixture.Sautétofu3–4minutesoneachside.Ifpangetsdry,deglazebyadding2tablespoonswaterandcontinuesautéinguntilbothsidesoftofuarebrownedandfirm.Forathickerglazed finish,deglazepanwithasecondmixtureofoil,ginger, tamari,limejuiceandmaplesyrup.Removefromheatandserve.

SERVES3

TIPSAnonsticksurfacewillpreventtofufromglazing.Usestainlesssteelorcastironforbest results.Themorebatchesof tofuyousear, themorecaramelizedyourglaze will become. This recipe doubles easily and you’ll be grateful for theleftovers.

SERVINGSUGGESTIONSThis tofu is a perfect addition to stir-fries, a hearty sandwich-stuffer and adelicioushigh-proteinsidedishorsnack.

BasmatiRicewithLeeks,ShiitakesandArameTHISBASICRICEISTHEPERFECTCOMPLEMENTtothebittergreens, sweet roots and hearty winter squashes that are the veryessenceof the fall harvest.Freshordried shiitakemushroomsworkequallywell in this recipe, and the arame adds an always-welcomedoseofalkalinizingminerals.

1cupbrownbasmatirice

Thumb-sizepiecekombu

2cupswaterorvegetablestock½cupdriedarame

3cupswater

15–20shiitakemushrooms(driedorfresh)1largeleek,thinlysliced2garliccloves,minced1tablespoonextravirginoliveoilUmeplumvinegar

Placericeinpotorricecookerwithkombuand2cupswaterorstock.Bringtoboil, reduce to simmer and cook covered until liquid is absorbed (about 35minutes).Removefromheatandsetaside.

Whilericeiscooking,placearameinbowl,coverwith1cupwaterandsoak15minutesoruntilsoft.Drainwater,choparameintosmallpiecesandsetaside.

Ifusingdriedmushrooms,bring2cupswatertoboil.Placemushroomsinbowl,coverwithboilingwaterandsoakuntilsoft.Drainwater,placemushroomsontowelandpressoutexcesswater.Trimanddiscardstemsfrommushrooms.Slice

capsthinlyandsetaside.

Inlargesautépanovermediumheat,sautéleekandgarlicinoiluntilsoft.Addmushrooms, stir and continue sautéing 10 minutes or until mushrooms arebrown,addingwater1tablespoonatatimeasneededtodeglazepan.Addarameandsautétoheat through(about2minutes).Removefromheat,fluffricewithforkorwoodenspoonandfoldinmushroommixture.Seasontotastewithumeplumvinegarandserve.

SERVES4

SautéedGreenswithLeeksandGarlicTHISBASICPREPARATIONOFGREENStakesmyfamilythroughall theseasonsandisparticularlydeliciouswhenwepickthegreensfromourgarden.Whiletherestofmygardenisputtobedforwinter,kale and collard greens flourish in cold weather. I’ve even foundmyselftrudgingthroughthesnowtopickthem!Experimentwithkale,collards,mustardgreens,dandeliongreens,chardoracombinationofall.

3garliccloves,minced1largeleek,slicedcrosswise1tablespoonextravirginoliveoil2bunchesassorteddarkleafygreens,chopped

2tablespoonsmirin

Umeplumvinegar

Toastedsesameseeds

InlargeskilletorDutchovenovermediumheat,sautégarlicandleekinoliveoiluntil soft (about 3minutes). Add greens andmirin and sauté until greens arebright green and tender (about 4 minutes). Remove from heat, drizzle lightlywithumeplumvinegar,sprinklewithsesameseedsandserve.

SERVES4

VARIATIONSSubstitute 1 red onion or sweet onion for the leek, or add grated fresh gingerand/orturmeric.

BalsamicGlazedRoastedRootVegetablesROASTING IS ONE OF THE EASIEST WAYS to prepare rootvegetables.Itendtomakealargequantity(atleastdoublethisrecipe)sothatIcanservethematasecondmealtossedwithawholegrainorpuréedwith vegetable stock into a creamy soup. For a surprisinglydifferenttasteandadishthat’sequallyyummy,substituteapplecidervinegarforthebalsamic.

2rutabagas,peeled6parsnips,peeled4carrots,peeled

2turnips,peeled

2largeleeks,slicedcrosswise2tablespoonsextravirginoliveoil3tablespoonsbalsamicvinegar1tablespoonchoppedfreshrosemary(or1teaspoondried)Coarseseasalt

Preheatovento400°F.

Chop rutabagas, parsnips, carrots, turnips and leeks to uniform size. Place inlargemixingbowl,drizzlewitholiveoilandbalsamicvinegar,addrosemaryandtosstocombine.Pourvegetablesintotwo9x13-inchovenproofcasserolesandroast for 35minutes or until soft. Roasting timewill vary depending on howlargeorsmallvegetablesarecut.Removefromheat,tosswithsalttotaste,andserve.

SERVES4

VARIATIONSTurn leftovers into soupbyplacing in souppotorDutchovenoverhighheat.Add enough stock to almost cover vegetables. Bring to boil, reduce heat and

simmeruntilvegetablesareheatedthrough(about5minutes).Removefromheatandpuréewithhandheldblenderuntilsmoothordesiredconsistencyisreached.Adjust tastewithanyorallof the following:applecider,orange juice,groundcinnamon, ground ginger, ground nutmeg, ground cloves, curry powder orgroundcumin.

SpaghettiSquashwithCapers,TomatoesandWatercressSPAGHETTI SQUASHSATISFIES EVERYONE INMYFAMILY.It’sfunlikespaghetti,sweetlikewintersquash,andcanbepreparedsimply by tossing itwith tomato sauce, pesto or your favorite pastaaccompaniment.Thisisoneofmyfavoritecombinationsasthebittergreens and salty capers provide balance to the sweet squash andtomatoes.

1spaghettisquash

½yellowonion,diced4garliccloves,minced2tablespoonsextravirginoliveoil

2tablespoonscapers

1½cupschoppedtomatoeswiththeirjuices2tablespoonschoppedfreshoregano

1bunchwatercress

SeasaltandfreshlygroundblackpepperPreheatovento400°F.

Halvesquash,scoopoutseedsandplacefacedowninroastingdish.Addenoughwatertocoverbottomofdishby½inchandroastuntilsoft(about40minutes

depending on size of squash).Remove fromoven and set aside.Reduce oventemperature to 250°F. When squash is cool enough to touch, hold overovenproof serving dish and use tines of fork to scrape out flesh from top tobottom.Coverwithfoilandplaceinoventokeephot.

Inlargeskilletovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntil soft. Add capers, tomatoes and oregano and sauté 2 minutes. Fold inwatercressandallow towilt (about30 seconds).Remove fromheat, season totastewithsaltandpepperandserveoverspaghettisquash.

SERVES6

SimpleStuffedMochiwithBitterGreensMOCHI ISMADE FROMPRESSED SWEETBROWNRICE andcomes in a variety of flavors, including cinnamon raisin, plain andevenchocolate(whichisdifficulttofindbutworththeeffort!).Keepmochiinyourrefrigeratortousewhenyoudon’thavetimetopreparewhole grains or as a nutritious alternative to bread.Mochimakes agreat pocket for leftovers, chopped dried fruits and nuts and, ofcourse,sautéedgreensandvegetables,asI’vedonehere.

12freshshiitakemushrooms

1leek,slicedwidthwise1tablespoonextravirginoliveoil1tablespoonBraggsLiquidAminosormoreasneeded1cupgratedcarrots

1cupgrateddaikon

1tablespoonmirin

1largebunchlacinatokale,choppedintobite-sizepieces1tablespoontoastedsesameseeds112.5-ouncepackagegarlicoronionmochi,cutinto12squaresPreheatovento350°F.

Prepareshiitakemushroomsbyremovinganddiscardingstemsandslicingcapsthinly.Setaside.

Heat large skillet to medium and sauté leek in olive oil until soft (about 3minutes). Add shiitakes and continue sautéing. Addwater or liquid aminos 1tablespoon at a time to deglaze pan. Continue sautéing until mushroomscaramelize (8–10minutes total).Addcarrots,daikonandmirinandsautéuntilcarrotsaresoft(4–5minutes).Foldinkaleandsauté4minutesoruntiltender.Removefromheat,tosswithsesameseedsandsetaside.

Placemochisquaresonaparchment-linedbakingsheetandbakeuntiltheypuff(followdirectionsonpackage).Remove fromoven, sliceopeneachpuff, stuffwithsautéedgreensandserve.

MAKES12stuffedmochisquares

Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbsMILLET IS A FAIRLY MILD GRAIN, but this preparation isanything but! My favorite way to serve this dish is with roastedportobello mushrooms – either stuffed into the cap, or with themushroomslicedandservedoverthegrain.Thesaltinessoftheolivesand the tanginess of the sun-dried tomatoes also make this a greataccompaniment to sautéed greens and lemon or Provençal-stylechicken,fishortofu.

1cupmillet

6sun-driedtomatoes,finelychopped

2cupswater

1redonion,finelychopped1tablespoonextravirginoliveoil

1tablespoonmincedfreshrosemary(or1teaspoondried)1tablespoonmincedfreshthyme(or1teaspoondried)1tablespoonmincedfreshoregano

(or1teaspoondried)

2teaspoonsmirin

¼cupchoppedcuredolivesofchoice

Freshlygroundblackpepper

Placemilletinfine-meshstrainer,rinseanddrain.

Transfer millet to Dutch oven and dry roast over medium heat until fragrant(about3minutes).Addsun-driedtomatoesandwaterandbringtoboil.Reduceheat to medium-low, cover and simmer until liquid is absorbed (about 25minutes).Removefromheat(donotfluff)andsetaside.

Inmediumskilletovermediumheat,sautéonioninoliveoil3minutesoruntilsoft.Addherbs,mirinandolivesandcontinuesautéing2minutes.Removefromheat.

Fluff millet with fork, fold in herb mixture, season to taste with pepper andserve.

TIPSIfyoudon’thaveallherbsonhand,substitute1tablespoonherbesdeProvence,andgarnishwithchoppedfreshflat-leafparsley.

PintoBeanswithStewedTomatoesandSpinachTHIS ISYOURNEWGO-TORECIPE for those late-in-the-seasontomatoes that are perfectly sweet but that look a bit worse for thewear. The first time Imade this recipe I used canned tomatoes, butthenmy friendRon inNewMexico toldmeabouthisgrandmother,who used to make her pinto beans with a whole tomato. I amdefinitely not one to arguewith tradition– let aloneGrandma.So Iimmediatelychangedmyrecipe.Asexpected–shewasright!

1cupdriedpintobeans

2½cupsvegetablestockThumb-sizepiecekombu¼teaspoongroundcumin

2mediumtomatoes

1yellowonion,chopped2cupspackedspinachleavesSeasaltandfreshlygroundblackpepperSoakbeansasdesiredaccordingtoinstructions.Drainsoakingwater,rinsebeansanddrainwell.

In Dutch oven over high heat, bring vegetable stock to boil. Add beans andkombu.Whenliquidreturnstoboil,skimoffanddiscardanyfoamfromtopandreduceheattomedium-low.Addcuminandtomatoes(wholeorchopped),coverandsimmer45minutes.

Foldinchoppedonionandspinachandseasonwithsaltandpepper.Coverandcook an additional 20 minutes or until nearly all liquid is absorbed. Removefromheatandserve.

SERVES4

TIPSYou can use any variety of tomatoes that you like, but a nice juicy beefsteakstyle infuses this dishmuchmore than the traditional plum tomatoes used forcooking. To take this dish into winter, substitute 1½ cups canned choppedtomatoesforthe2wholetomatoes.

SesameForbiddenRiceTHISBLACKRICEISSIMPLE,STRIKINGANDRICH,andwillsurelymaketherestofyourmealvisuallypop.Imaginethevarietyoftastes,texturesandcolorswhenyouserveitwithpink-orangesalmon,bright leafy greens and vibrant yellow sweet corn. It smellswonderful,lookswonderfulandisafeastforallofyoursenses!Foracompletelydifferentmeal, serve this ricewithPan-SearedTofuwithGingerLimeGlazeandsteamedbokchoy.

1cupforbiddenblackrice

2cupswater

Thumb-sizepiecekombu

2tablespoonstoastedsesameoil¼cuptoastedsesameseeds

1teaspoonumeplumvinegarRinsericeandplaceinpotwithwaterandkombu.Bringtoboil,reduceheat,coverandsimmeruntilliquidisabsorbed.Removefromheatandsetasidetocoolslightly.Removeanddiscardkombu,fluffriceanddresswithsesameoil,sesameseedsandumeplumvinegar.Servewarm.

SERVES4

TIPEnjoy this rich grain dish as a salad by allowing your rice to cool first, thenfluffingwithafork.

VARIATIONSInthespring,foldinfinelychoppedgarlicscapes,sugarsnappeasandmandarinoranges.Insummer,trychoppedscallionandchoppedpeaches.

VeggieHashGROWINGUP,mymother used tomake “Goodness Soup” out ofonions, carrots, grains, legumes – whatever she had on hand.Everythingcametogetherandsimmeredforhoursuntil itwas thick,creamyanddelicious.Thisrecipeemploys thesame“everythingbutthe kitchen sink” approach – but without the liquid to turn it intosoup!

1mediumyellowonion,diced

3garliccloves,minced

3tablespoonsgrapeseedoil

2cupsgratedsweetpotatoes

2cupsgratedpotatoes(fingerlingorothervariety,peeledifnecessary)

1cupgratedzucchini

1cupgratedyellowsummersquash¼cupchoppedfreshflat-leafparsleySeasaltandfreshlygroundblackpepperInlargeoven-proofskilletovermediumheat,sautéonionandgarlicin1tablespoonoilfor6minutesoruntilcaramelized.Addsweetpotatoesandwhitepotatoesandsauté4minutes.Placezucchiniandsummersquashinsieveoverbowl.Pressfirmlytogetridofasmuchliquidaspossible.Addtopotatoesalongwithparsley,andseasontotastewithplentyofsaltandpepper.Continuesautéinguntilvegetablesarecookedthrough(10

–12minutes).

Turnbroiler tohigh.Spreadhashevenlyacrossskillet,placeunderbroilerandcook6minutesoruntilhashiscrisponthetop(butnotburnt)andsoftontheinside. Remove from oven, flip hash, spread evenly in skillet and return tobroilerforanadditional6minutesoruntilcrisp.Removefromovenandserve.

SERVES4

VARIATIONSIf you prefer hash that holds together more, add 2 well-beaten eggs (or theequivalenteggreplacerofchoice)duringthesauté.Spicethisdishupwithafewdashesofhotsauce.

SERVINGSUGGESTIONSServewithrefriedpintobeans,orscrambledtofuoreggs.Enjoyitjustasis,ortopwithredorgreensalsa,slicedavocadoand/orguacamole.

CarrotZucchiniMuffinsIPREFERPIETOCAKEANDMUFFINSANYDAYoftheyear…except when I make this recipe. As is so often the case, thiscombinationgrewoutofacraving,notonlyforalight,moistmuffinwithjusttherightcombinationofsavoryandsweet,butforahealthysnack that would make my children feel that Mommy bakedsomethingspecialjustforthem.Itworkedforme.Ihopeitworksforyou!

DRYINGREDIENTScupchickpeaflour½cupcornflour½cupalmondmeal¼cuppotatostarch1tablespoonbakingpowder

1teaspoonbakingsoda

¼teaspoonseasalt¼teaspoongroundnutmeg¼teaspoongroundcinnamon

WETINGREDIENTScupmashedbanana(fromabout1largeripebanana) cupmaplesyrup

1tablespoonlemonjuice

½teaspoonvanillaextractcupgratedcarrots cupgratedzucchini½cupchoppedtoastedwalnuts½cupdriedcurrantsorraisinsPreheatovento350°Fandpreparemini-muffintinswithoilorpapermuffincups.

Inlargemixingbowl,whisktogetheralldryingredients.Inseparatelargebowl,whisk together banana, maple syrup, lemon juice and vanilla. Place gratedcarrots and zucchini together in a piece of cheesecloth or paper towel andsqueeze out excess liquid. Add to wet ingredients along with walnuts andcurrants or raisins and stir to combine. Pourwet ingredients into dry andmixbrieflytocombine.Immediatelyscoopbatterbytablespoonfulsintomuffintins.Distributebatterevenly.Bake20minutesoruntiltoothpickinsertedincenterofmuffin comes out clean. Remove from oven and set on wire rack to coolcompletelybeforeremovingfromtins.

MAKESapproximately34minimuffinsTIPMuffinsfreezewellinanairtightcontainer.

PumpkinSpiceMuffinsTHESEMUFFINS,FULLOFMYFAVORITEwarmingspices,wereahitfromtheverybeginning.Thehigh-proteincombinationoffloursused makes them a nutritious breakfast snack, and an extremelypopularlunchboxtreat.

WETINGREDIENTS1cuppitteddates

1tablespoonlemonjuice

1½cupscookedpumpkinpurée½cupmaplesyrup

½teaspoonvanillaextract¼cupalmondbuttercupgratedpeeledappleorapplesauceDRYINGREDIENTS

½cupbrownteffflour½cupchickpeaflour½cupalmondmeal¼cuppotatostarch¼teaspoonseasalt1tablespoonbakingpowder

1teaspoonbakingsoda

1teaspoongroundcinnamon¼teaspoongroundcloves

¼teaspoongroundnutmegteaspoongroundallspicePreheatovento350°Fandpreparemini-muffintinswithoilorpapermuffincups.

Place dates in food processor andmince. Add remaining wet ingredients andprocess to combine. Place all dry ingredients in separate bowl, and whisk tocombine.

Pourwet ingredients into dry andmix briefly to combine. Immediately scoopbatter by the tablespoonful intomuffin tins.Distribute batter evenly. Bake 20minutesoruntiltoothpickinsertedincentercomesoutclean.Removefromovenandsetonracktocoolcompletelybeforeremovingfromtins.

MAKESapproximately30minimuffinsTIPMuffinsfreezewellinanairtightcontainer.

PeanutButterBallsIT ISWELLKNOWN INMYFAMILY that I loveReese’s PeanutButterCups.Mywillpower holdsme in good stead formost of theyear,butHalloweencanbeaproblem.Eating justonepeanutbuttercupisdifficult,andmultipleindulgencesstartanaddictionthatcanbetroublesome.Ratherthanfacemyproblem,IdecidedtofeeditandsoIcreatedthishealthieralternative,whichIlikejustasmuchas,ifnotmorethan,theoriginal.

1cupnaturalpeanutbutter

½cupmaplesyrup½cupcrispyricecereal,plusmoreifneeded

2cupsgluten-anddairy-freechocolatechipsor12ouncesdarkchocolate

Place peanut butter andmaple syrup in food processor and pulse to combine.Fold incrispyricecereal. Ifyourpeanutbutter isparticularlyrunny,addmorecerealuntilmixtureholdstogetherinballs.Formpenny-sizeballsandplaceonparchment-linedcookiesheet.

Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat. Drop 3 or 4 balls at a time into chocolate and roll them around untilcoveredcompletely.Withateaspoon,scoopouteachballindividually,holdingitagainst the side of the bowl to allow excess chocolate to drip off. Place eachchocolate-covered ball back on lined cookie sheet. Repeat until all balls arecoated and refrigerate until firm (at least 1 hour). Serve cold or roomtemperature.

MAKES30balls

VARIATION

Foraddednutritionalvalueandabitofwelcomecrunch,add¼cupcacaonibstopeanutbutterandmaplesyrupwhenyouaddthecrispyrice.

BakedAppleswithRaisinsandToastedAlmondsTHERE’S SOMETHING ABOUT BAKED APPLES that takes mebacktomygrandmother’skitchen.Thisrecipenourishesthatmemoryandhas the addedbenefit of fillingmyhomeandmyheartwith itswonderfularoma. It’smucheasier to serve thanwholebakedapplesand is especially goodwith a dollop of vanilla rice creamorGreekyogurt.

4bakingapplesofchoice

½cupslicedalmonds¼cupraisins½cupmaplesyrup½cupappleciderorjuice2teaspoonsgratedfreshginger2teaspoonslemonjuice

1tablespoonlemonzest

Freshlygratednutmeg

Preheatovento350°F.

Halve apples and scoop out cores. Halve again and fit apples close together(fleshsideup)inan8x8-inchbakingdishinonelayer.Sprinklealmondsandraisinsevenlyoverapples.

Insmallsaucepanovermediumheat,combinemaplesyrup,applecider,gingerand lemon juice, and heat briefly. Remove from heat and pour evenly overapples.Sprinklelemonzestandnutmegevenlyoverthetop,covertightlywithfoilandbake45minutesoruntilapplesaresoft.Removefromovenandremove

foil.Preheatbroiler.Broil apples1minute tobrown tops.Remove fromoven,coolslightlyandserveappleswithextracookingliquidasdesired.

SERVES6

VARIATIONSSubstitutepecans anddried cranberries for almondsand raisins.Youcanevensubstitutepearsforapples.

WINTER

HotSpicedCoconutMilk

GreenTeawithLemongrassandGinger

ShallotFigSpread

MangoChutney

CreamyBroccoliSoup

NewYear’sSoup

SweetPotatoandCashewSoupwithAvocadoCream

CurriedCauliflowerStewwithChickpeas

SweetRootCasserolewithDriedFruit

HerbRoastedCauliflowerwithShiitakeMushrooms

JerusalemArtichokeswithLemonandRosemary

SesameMisoTofuwithAsianGreens

KabochaSquashandSproutswithPearsandPomegranate

WildRicewithLemon,FennelandDriedPlums

DeepDishGreenswithMilletAmaranthCrust

VegetableMedleywithChiles

SautéedKale

withRedOnionsandCannelliniBeans

FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme

MilletinthePotwithAdukiBeansandCollards

GlazedTempehandSweetVegetables

CinnamonWholeOatswithToastedAlmonds

ButtercupSquashwithQuinoa,ApricotandSageStuffing

OrangeChocolateMousse

PearCake

CocoaBrownies

HeartWarmingWinterDrinksMYWEEKLYTRIPSTOTHEFARMarealwaysthesourceofgreatinspiration.Bothoftheserecipeswerecreatedasaresultofthesevisits.ThecoconutmilkisabrewthatonecustomersharedwithmewhenIquestionedtheextraordinaryamountofturmerichewaspurchasing.Hemakesitasamedicinalbrew,butIspicedituptocreatethisfestiveholidaytreat.Thetea,ontheotherhand,ismyideaofamedicinalbrewthat’sperfectonacoldday,andequallydeliciousservedchilledintheheatofsummer.

HOTSPICEDCOCONUTMILK3cupsrice,almondorhempmilk1½cupscoconutmilk1tablespoongratedfreshturmeric1tablespoongratedfreshginger3piecesstaranise

3cinnamonsticks

5wholecloves

Zestof1orange

FreshlygratedwholenutmegPlaceallingredientsexceptnutmeginpotoverhighheatandwhiskuntilsmooth.Bringtogentleboil,reduceheattolow,coverandsimmer30minutes.Removefromheatandservehot,toppedwithnutmeg.

SERVES6

GREENTEAWITHLEMONGRASSANDGINGER2stalkslemongrass(bottom4inchesonly)1-inchpiecefreshginger,peeledandchopped4cupswater

4greenteateabags

1tablespoonpomegranatejuice

Trim dry ends from lemongrass and discard. Peel outer leaves, and sliceremainingstalks lengthwise into thinstrips.Place inpot,addgingerandwaterandbringtoboil.Reduceheatandsimmer10minutes.Removefromheat,addteabags and steep 3–4 minutes (longer steeping will yield a more bitter tea).Removeteabags,lemongrassandgingeranddiscard.Stirinpomegranatejuiceandserve.

SERVES4

VARIATIONChillandservewithasprigofmintorlemonbalmforacoolsummericedtea.

ShallotFigSpreadYOU’REGOINGTOLOVETHISVERSATILESPREAD!Enjoyitas an appetizer or a snack on a rice cracker, thin it with water ororangejuiceforasavorymarinade,orspreaditonaricetortilla,topwithsautéedchardandbroilforayummygourmetpizza.

1cupdriedTurkishfigs(about12)

2cupswater

7shallots,peeledandthinlysliced1tablespoonextravirginoliveoil1tablespoongratedfreshgingerZestof1largeorangeJuiceof2oranges

2tablespoonsmaplesyrup

Preparefigsbydiscardingtoughstemendsandcuttingfruitintohalves.Placeinsmallpotovermedium-highheatwith2cupswaterandbring toboil.Simmeruntil liquidisreducedto½cup(about20minutes).Removefromheatandsetaside,keepingfigsinliquid.

Overmediumheat,sautéshallotsinoliveoiluntilverysoft(about15minutes).Addginger,orangezestandjuice.Stircontinuouslyandsauté5minuteslonger.Add figs, reduced liquid and maple syrup. Stir to combine and remove fromheat.Whencoolenoughtotouch,transfermixtureintomixingbowlandgentlypuréewithhandheldblender(orfoodprocessor)untilspreadisblendedbutsomefigs and onions are still visible. Cover and refrigerate at least 1 hour beforeserving.

MAKES2cups

MangoChutneyITCANBEHARDTOSAYGOOD-BYEtotherefreshingfruitsandberries of summer. So I carry that sweetness into my winter menuwith this chutney. I serve it as a spread on crackers, a topping toaccompany fish or chicken, or thinned and used as a marinade fortofu.Addsomebittergreensandyouhaveacompletemeal.

1mediumsweetonion,diced

2stalkscelery,diced

2tablespoonsgratedfreshginger1tablespoongratedfreshturmeric(or1teaspoondried)2teaspoonsvirgincoconutoil2mangoes,peeledanddiced½cupraisins

cupsweetwhitewine2tablespoonsapplecidervinegar1teaspoongroundcoriander½teaspoongroundcumin

¼teaspoongroundcinnamonPinchofseasalt

InDutch oven overmedium heat, sauté onion, celery, ginger and turmeric incoconutoiluntiljustsoft(about4minutes).Addremainingingredientsandstir.Whenchutneystarts tobubble,reduceheat tomedium-low,coverandcook30minutes or until ingredients are soft and blended together. Remove cover andcookanadditional10minutestoreduceliquids.Removefromheat,stirandsetasidetocool.Stirbeforeserving.

MAKESapproximately3cupsTIPSForbest results,make this recipe inadvance so that the flavorscanblendand

develop. For a more pungent finish, add a dash of ground cayenne beforesimmering. This recipe doubles easily and can be stored in the freezer in anairtightcontainer.

CreamyBroccoliSoupYOUCANUSETHISRECIPEASATEMPLATE for any cream-stylesoup.Forawholenewtaste,trysubstitutingspinach,parsnipsorcannellini beans for the broccoli. Prepare whichever vegetable youselectasyourprimarybaseandaddit to thepotoncetheonionandgarlicaresoft.

2garliccloves,peeled1mediumyellowonion,chopped2tablespoonsextravirginoliveoil1largebunchbroccoli(about7cupschopped)2cupsricemilk

1cuprolledoats

3cupsvegetablestock

¼cupmellowwhiteorchickpeamiso¼cupwater

In soup pot or largeDutch oven overmedium heat, sauté garlic and onion inoliveoiluntilsoft(about3minutes).

Prepare broccoli by peeling stalks and discarding tough ends. Cut remainingstalksandtopsintobite-sizepiecesandaddtopotwithonionsandgarlic.Addricemilk,oats,andvegetablestock.Bringtoboilandstir,makingsurealloatsaresubmergedinstock.Reduceheattomedium,coverandsimmer10minutesoruntilbroccoliissoft.Removefromheat.

Usinghandheldblenderorfoodprocessor,puréesoupuntilsmoothandcreamy.Inseparatebowl,dissolvemisoinwater,stirintoindividualservingsofslightlycooledsoupandserve.

SERVES6

TIPMisoisalivingfoodthathelpsreplenishhealthyintestinalflorabutlosesthese

health benefitswhen boiled.Always remove soup fromheat and cool slightlybeforeaddingmiso.

NewYear’sSoupIN THE SOUTH IT’SBELIEVED that eating black-eyed peas andcollardgreensonNewYear’sDayensuresgoodluckandprosperityinthe year ahead. This less traditional preparation is simple andsoothing,without thehamhockoften found in traditional “peas andgreens.” Inmy homewe eat this soup allwinter long, but onNewYear’sDayitespeciallyprovideswelcomewholesomenesstobalancethesweetsoftheholidayseason.

1mediumyellowonion,chopped4garliccloves,minced

1tablespoonextravirginoliveoil3carrots,cutinto -inchrounds(about2cups)3parsnips,cutinto -inchrounds(about1cup)1bunchcollardgreens,stemsremoved3cupscookedblack-eyedpeas2tablespoonschoppedfreshoregano

4cupsvegetablestock

1tablespoonapplecidervinegarSeasaltandfreshlygroundblackpepperInsouppotorlargeDutchovenovermediumheat,sautéonionandgarlicinoliveoil3minutesoruntilsoft.Addcarrotsandparsnipsandsauté3minutes.Chopcollardgreensintobite-sizepiecesandaddtopotalongwithblack-eyedpeasandoregano.Addvegetablestock,bringtoboil,cover,reduceheatandsimmer20–25minutes.Stirinapplecidervinegarandseasontotastewithsaltandpepper.Removefromheatandserve.

SERVES6

SERVINGSUGGESTIONForaheartiermeal,stir1cupcookedquinoaormilletintosoupbeforeserving.

SweetPotatoandCashewSoupwithAvocadoCreamIFIRSTTASTEDTHISSOUPatawonderfulrestaurantinToronto,andI’vebeencravingiteversince.I’vealtereditabitbyaddingtheavocadocream,butit’sequallydeliciouswithjustadrizzleofsageortruffle oil as the garnish. The cashews provide a rich creaminesswithoutactualcream,andyoucanmakeitcompletelyfreeoftreenutsbyusingsunflowerbutterinstead.

AVOCADOCREAM1garlicclove,peeled

2avocados

¼cupplainsoyyogurt(orplainyogurtofchoice)

3tablespoonslimejuice

¼cupfreshcilantroleaves¼teaspoonseasalt

SOUP1mediumonion,chopped2stalkscelery,chopped

2tablespoonsgrapeseedoil

3mediumsweetpotatoes,peeledandchopped1cupcashewsorcashewbutter

5cupsvegetablestock

Seasalt

½cupchoppedscallions

PREPARINGAVOCADOCREAMWith food processor running, drop in garlic and process until minced. Halveavocados,andremoveandsavepits.Scoopoutavocadoflesh,addtoprocessorandwhipuntilsmooth.Addyogurt,limejuice,cilantroandsaltandprocessuntilevenlycombined.Place inairtightcontainerwithpits topreventbrowningandsetasideorrefrigerateuntilreadytoserve.

PREPARINGSOUPInsouppotorlargeDutchovenovermediumheat,sautéonionandceleryinoiluntil soft (4–6 minutes). Add sweet potatoes, cashews or cashew butter andvegetable stock. Bring to boil, reduce heat and simmer 20 minutes. Removefromheat andpuréewithhandheldblender until smooth.Season to tastewithsalt and add stock or water to achieve desired consistency. Remove pit fromcreamandcomposeindividualservingsofsoupwithadollopofavocadocreamineachandasprinkleofchoppedscallions.

SERVES4

CurriedCauliflowerStewwithChickpeasIWASONCE THEGIRLWHODIDN’T LIKE CAULIFLOWER,butthisdishtotallychangedmytune.Cauliflower’smildflavorlendsitself easily to a variety of spices and is the perfect complement tocurryinparticular.Foranevenheartiermeal,Iaddsteamedtempehtothisrecipeandserveitwithbrownbasmatiriceandsteamedmustardgreens.

1headcauliflower

1mediumyellowonion,slicedintothinwedges2garliccloves,minced1-inchpiecefreshginger,peeledandcutintomatchsticks

1tablespoongrapeseedoil

2carrots,slicedinto¼-inchrounds2tablespoonsmirin

1tablespooncurrypowder

1cupvegetablestock

1½cupschoppedtomatoeswiththeirjuices1½cupscookedchickpeas

2tablespoonsraisins

SeasaltandfreshlygroundblackpepperChoppedfreshcilantro

Prepare cauliflower by removing and discarding outer leaves and inner stems.Cutfloretsintosmallpiecesandsetaside.

InDutchovenovermedium-highheat,sautéonion,garlicandgingerinoiluntilsoft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, currypowder,vegetablestock,tomatoesandchickpeasandstirtocombine.Bringstewto simmer, fold in cauliflower and raisins and cook until cauliflower is soft(about 5minutes).Season to tastewith salt andpepper and serve toppedwithcilantro.

SERVES4

SweetRootCasserolewithDriedFruitGROWINGUP,IREMEMBERTZIMMESbeingmyfavoritedishatall ofourholiday celebrations.As a child, I loved it because itwassweetanddelicious,butasanadultitwassimplytoosweet.Thisnewversion features many more seasonal vegetables than mygrandmother’s traditional tzimmes and combines it allwith pungentgingerandtartcherriesforadishthat’shardtoresist.

3mediumsweetpotatoes,peeled6parsnips,peeled

5carrots,peeled1smallyellowonion,slicedintowedges10pittedprunes,halved½cupunsweeteneddriedcherries2-inchpiecefreshginger,peeledandjulienned

1cuporangejuice

¼cupmaplesyrup¼cuplimejuice1teaspoonarrowrootpowder teaspoonfreshlygratednutmegZestof1lemon,coarselychoppedSeasalt

Preheatovento375°F.

Chopsweetpotatoes,parsnipsandcarrots into1-inchchunksandplace in9x13-inch casserole. Add onion, prunes, cherries and ginger and toss to evenlydistributeingredients.Inseparatebowl,combineorangejuice,maplesyrup,limejuice,arrowroot,nutmeg,lemonzestandsalt.Whisktocombineingredientsand

pourevenlyovervegetables.Coverwithfoilandbake45minutes.Removefromoven, remove foil and baste. Return uncovered casserole to oven and bakeanother15minutes.Tossvegetablestorecoatwiththickeningliquidandbakeafinal15minutes.Removefromoven,tossvegetablesagaintorecoatwithsauceandserve.

SERVES8

VARIATIONSOne large butternut squash can be substituted for the sweet potatoes, parsnipsandcarrots.Ifyouhaveleftovers,heattheminapotwithjustenoughvegetablestock to cover and lightly purée for a sweet root vegetable soup with arefreshing,tartfinish.

HerbRoastedCauliflowerwithShiitakeMushroomsWHENIFIRSTDISCOVEREDhowcreamyandsmoothcauliflowerbecamewhenpuréed, Iknew ithadmuchmorepotential than Ihadgivenitcreditforinmycauliflower-hatingyouth.Now,Icanhardlygetenough.ThecaramelizedmushroomsandBrusselssproutsinthisrecipeareawinningcombination,androastingbringsout theearthytasteofthecauliflowerevenmore.ServeitwithFrenchlentilsorwildriceforawarmandtastywintermeal.

1largeheadcauliflower

1½dozenBrusselssprouts½poundshiitakemushrooms2garliccloves,peeled¼cupfreshsageleaves(or1½tablespoonsdried)¼cupfreshoregano(or1½tablespoonsdried)

2teaspoonscoarseseasalt

¼cupextravirginoliveoilPreheatovento400°F.

Prepare cauliflower by removing and discarding outer leaves and inner stems.Cut florets into small pieces andplace in largemixingbowl.PrepareBrusselssprouts by cutting away and discarding dry ends. Halve sprouts and place inbowlwithcauliflower.Removestemsfromshiitakemushroomcaps,slicecapsinto¼inchstripsandaddtovegetables.

With food processor running, drop in garlic cloves and process until minced.Add sage, oregano, salt and oil and pulse briefly to chop herbs and blendingredients. Remove from processor bowl and fold into vegetables to coatevenly.Transfertobakingdishandroast15minutes.Removefromoven,tossto

redistributeandpreventburning,androastanadditional15–20minutesoruntiltender.Removefromovenandserve.

SERVES4

TIPIfBrusselssproutsareparticularlylarge,youmaywanttocutthemintoquartersinsteadofhalves.

JerusalemArtichokeswithLemonandRosemaryALSO REFERRED TO AS A “SUNCHOKE,” this high-iron rootvegetableisanicealternativetopotatoesandbringswithitawelcomecrunch.Servethemontheirownortossfinishedchokeswithsteamedcollardgreensorkaleforaheartierandmorecolorfulsidedish.

8–10Jerusalemartichokes2tablespoonsextravirginoliveoil4garliccloves,minced

2tablespoonslemonjuice

1tablespoonmincedfreshrosemary(or1teaspoondried)SeasaltandfreshlygroundblackpepperScrubartichokeswellandslicewidthwise.Placecast-ironskilletovermediumheat.Addoliveoilandslicedchokesandsauté2–3minutes.Addgarlicandlemonjuiceandcontinuesautéing4–5minutes.Deglazepanwith1tablespoonwateratatime,asneeded.Addrosemary,saltandpepperandsauté1minutelongeroruntilchokesarecaramelized.Removefromheat,addmoresaltandpepperasdesiredandserve.

SERVES4

SesameMisoTofuwithAsianGreensTHISMAYLOOKLIKEASINGLERECIPE,butinfactitdeliverstonsofoptionsthatmyfamilyloves.Iregularlymakethemarinatedtofutoaccompanyriceandgreens,tostuffintosandwiches,orsimplyto snack on. And I like to serve the stir-fried vegetables overforbiddenriceornoodles,alongsideapieceofgrilledsalmonand,ofcourse,tossedwiththesesamemisotofuasI’vedonehere.HardlyaweekgoesbywhenIhaven’tusedthisrecipe–onewayoranother.

1poundfirmtofu(notsilken)MARINADE

2tablespoonsmellowwhitemiso

2tablespoonstahini

2tablespoonsgratedfreshginger2tablespoonsbrownricevinegar2tablespoonsmaplesyruporbrownricesyrup¼cupwater

STIRFRY½mediumyellowonion,cutintowedges2tablespoonsgrapeseedoil1cupjuliennedcarrots

1cupsnowpeas2cupschoppedbokchoy

4cupschopped

Napacabbage

1tablespoontamari

1tablespoonmirin

1½cupsmungbeansprouts,rinsedwellToastedsesameoil

Wraptofuintowelandgentlypressoutexcessliquid.Cuttofuinto1-inchcubesand place in 8-inch square casserole. In mixing bowl, whisk together allmarinadeingredients.Pourovertofuandmarinate30minutes.

Preheatovento400°F.Transfertofutocleanbakingdishandroast15minutes.Donotdiscardmarinade.Remove fromoven, flip tofupieces, coatwithmoremarinade and return to oven to roast an additional 15minutes. Remove fromovenandsetasideuntilreadytostir-fry.

In wok or Dutch oven over high heat, stir-fry onion in 1 tablespoon oil 2minutes.Addcarrotsandsnowpeasandstir-fry1minuteoruntilbrightorangeand green. Remove all vegetables from wok and set aside. Add remainingtablespoonoiltowokandstir-frybokchoyandNapacabbage1minuteoruntilwilted. Fold in carrots, snow peas and tofu. Add tamari and mirin, toss andremove fromheat.Addbean sprouts,drizzlewith toasted sesameoil, tossandserve.

SERVES4

TIPToyieldfirmertofu,allowittositbrieflyafterroasting.

VARIATIONSubstitute steamed tempeh for the tofu. Experiment with toppings such aschoppedscallion,dryroastedpeanuts,gomasioorhotsesameoil.

KabochaSquashandSproutswithPearsandPomegranateKOBACHASQUASHCANBEQUITEDECEPTIVEwithitstough-lookingskin,butinactualityit’stender,heartyanddeliciouslysweet–skin and all! Because kabocha does not require peeling, it isparticularly easy to prepare. The dark green skin and bright orangefleshprovidebeautifulcolorcontrast,anditsslightlydry,sweettasteisagreatcomplementtotheotherflavorsandtexturesinthisdish.

1kabochasquash,halvedandseeded12Brusselssprouts,trimmed

3ripepears

1largeleek,choppedwidthwise2tablespoonspomegranatejuice2tablespoonsextravirginoliveoil

1tablespoonmaplesyrup

teaspoonfreshlygratednutmeg

1teaspooncoarseseasalt

½cuptoastedwalnutsSeedsfrom½pomegranatePreheatovento400°F.

Cutsquash,Brusselssproutsandpearsintoequalbite-sizepiecesandplacein9x13-inchcasserole.Addleekandtosstocombine.Insmallbowl,whisktogetherpomegranatejuice,oliveoil,maplesyrupandnutmeg.Pourovervegetablesandtosstocoat.Roast20minutes.

Remove from oven, toss to ensure even roasting and return to oven for 20minuteslongeroruntilsquashissoft.Roastingtimewilldependonthesizeofthecutvegetables.Removefromoven,sprinklewithsaltandwalnutsandservetoppedwithpomegranateseeds.

SERVES6

VARIATIONSDelicatasquashisanotherwintersquashthatdoesnotrequirepeelingandcanbesubstitutedeasilyforthekabocha,ascanpeeledbutternutsquash.

WildRicewithLemon,FennelandDriedPlumsWILDRICE ISAGREATSOURCEOFPROTEIN.As a runner, Iespeciallyappreciatethegreatlong-lastingenergyitprovideswithoutmakingmefeelwearyorsluggish.Infact,Itendtoincludewildriceinmydinnerthenightbeforealongrun,bikerideorhike,asit’sgreatfuelandtastesdelicious!

1cupwildrice

2½cupsvegetablestockPinchofseasalt½fennelbulb,finelychopped4clovesgarlic,minced

2tablespoonsextravirginoliveoil cupchoppeddriedplums(prunes)

2tablespoonsmirin

1tablespoonfreshthymeleaves1tablespoonchoppedfreshsageJuiceandzestof1lemon¼cupchoppedfreshflat-leafparsley½cuptoastedpinenuts

Rinsericeandplaceinpotwithvegetablestockandsalt.Turnheattohighandbring to boil. Reduce heat to medium-low, cover and simmer until liquid isabsorbed(about45minutes).Removefromheatandsetaside,butdonotfluffyet.

In largeDutchovenovermediumheat,sauté fennelandgarlic inoiluntil soft

(about 6 minutes). Stir in dried plums and mirin and continue sautéing 3minutes.Deglazepanasneededwithwater1 tablespoonata time.Addthymeandsageandstir.Fluffwildricewithwoodenspoonandaddtopot.Addlemonjuice and zest and fold to incorporate. Continue sautéing until rice is heatedthrough.Removefromheat,tosswithparsleyandpinenutsandserve.

SERVES4

VARIATIONSSubstitutebasmati,jasmineorforbiddenblackriceforthewildrice.

SERVINGSUGGESTIONSIusuallyservethisrecipeasasidedish,butitcanalsobeusedasastuffingforcabbagerollsorroastedsquash.

DeepDishGreenswithMilletAmaranthCrustWHENMYCHILDRENWEREYOUNG,Imadethisone-dishmealwithfrozenveggiesandamoretraditionalpiecrust.Astheybecamemore adventurous eaters, I added more dark leafy greens, andeventually exchanged the crust for this hearty whole-grain topping.I’mnotsuremyfamilyevenrememberstheoriginalversion,buttheydefinitelylovewhatithasbecome.

TOPPINGcupcombinedmilletandamaranth

2cupsvegetablestock

¼teaspoonseasalt2tablespoonschoppedfreshparsleyFreshlygroundblackpepperExtravirginoliveoilFILLING

1mediumyellowonion,chopped

1tablespoongrapeseedoil

3carrots,chopped1½cupsfrozenpeas1½cupsfrozencorn

2tablespoonsmirin

1bunchkale,chopped1bunchcollardgreens,chopped1cupwater

2tablespoonstamari

1tablespoonarrowrootpowderPlacemilletandamaranthinpotorricecookerwithvegetablestockandsalt.Bringtoboil,cover,reduceheatandsimmeruntilallliquidisabsorbed.Removefromheatandsetaside.

InlargeDutchovenovermediumheat,sautéonioninoil3minutesoruntilsoft.Add carrots, peas and corn and continue sautéing to heat through.Addmirin,foldinkaleandcollards,andsautéuntiltenderandbrightgreen.Insmallmixingbowl, whisk together water, tamari and arrowroot. Pour over vegetables, stiruntil sauce starts to thicken and remove from heat. Transfer to pie plate orcasseroleandsetaside.

Turnonbroiler.

When grains are done, fold in dried parsley and season to tastewith salt andplenty of black pepper. Stir to combine and spread evenly over vegetables.Drizzlewitholiveoilandbroil5minutestoyieldacreamygraintoppingwithacrispcrust.Removefromovenandservehot.

SERVES4

VARIATIONSubstitutepolentaforgrainsand1½cupschoppedtomatoeswiththeirjuicesfor1cupwaterandtamari.

VegetableMedleywithChilesROASTING ISANEASYWAYTOPREPARE a variety ofwintervegetables, from roots and tubers to squashes and cabbages. Theaddition of habanero peppers gives this dish extra heat, which isalwayswelcomeonacoldday.Ifhabanerosaretoohotforyourtaste,substituteserranos,jalapeñosorevencrushedredpepperflakes.

3mediumsweetpotatoesoryams1poundBrusselssprouts,endstrimmed5parsnips,peeled4shallots,quartered8garliccloves,peeled

4smallhotchilesofchoice

Extravirginoliveoil

Coarseseasalt

Preheatovento400°F.

Preparesweetpotatoes,Brusselssproutsandparsnipsbychoppinginto½-inchpieces. Place sweet potatoes, Brussels sprouts, parsnips, shallots and garlic inextra-largemixingbowl.Halvechileslengthwiseanddiscardseeds.Addtobowlanddrizzlewithenougholiveoiltocoatallvegetableslightly.Tosstocombine,andspreadvegetables into two9x13-inchglasscasseroles.Roast15minutes.Removefromheat,tosstoensureevencookingandpreventburningandreturntoovenforanother15minutesoruntilvegetablesaresoft.Removefromheat,seasontotastewithsaltandserve.

SERVES4

SautéedKalewithRedOnionsandCannelliniBeansITRYTOPREPAREABIGVATOFGREENSat thebeginningofeachweek. I serve them simply the first night. The second night, Isautéleeksoronionsandaddsomebeans,asI’vedonehere–therichandcreamycannellinisaremyfavorite.Ifthereareanyleftoversafterthat,Iliketoreheatthemwithchoppedtomatoesandtosswithpasta.Threegreatmeals,allfromjustminutesofpreparation.

1redonion,peeledandcutintowedges4garliccloves,minced

1tablespoonchoppedfreshrosemary2tablespoonsextravirginoliveoil,plusmorefordrizzling2buncheskale,chopped

2tablespoonsmirin

3cupscookedcannellinibeans,rinsedUmeplumvinegar

InDutchovenovermediumheat,sautéonion,garlicandrosemaryinoliveoiluntilsoft(about3minutes).Addkaleandmirinandsauté4–5minutesoruntilkale is bright green and tender.Addbeans and sauté 2minutes longer to heatthrough.Removefromheat,drizzlewitholiveoil,seasontotastewithumeplumvinegar,tossandserve.

SERVES4

VARIATIONSChopped collard greens are a simple substitute for the kale in this recipe. To

stray a little further, substitute chickpeas for the cannellinis and season withtamari.

FrenchLentilswithRoastedRoots,CaramelizedOnionsandThymeLENTILS ARE A PERFECT COMPLEMENT to winter’s colorfuland sweet roots and squashes. Not only are they a great source ofprotein,buttheirsomewhatearthyandsavorytasteenhancesavarietyofwintermeals.Althoughtherearethreemainstepsrequiredtomakethisrecipe,thepreptimeisminimal.Thisdishgoesgreatwithsautéedmustardgreens,kaleand/orcollards.

1rutabaga,peeledanddiced1celeriac(celeryroot),peeledanddiced4tablespoonsextravirginoliveoil cupdryFrenchlentils3cupsvegetablestockorwaterSeasalt

4tablespoonslemonjuice

1largeredonion,diced4cupsthinlyslicedmushrooms(varietyofchoice),about1pound

1tablespoonmirin

2tablespoonsfreshthymeleaves,mincedChoppedfreshparsley

Preheatovento400°F.

Placerutabagaandceleriacin8x8-inchbakingdish,drizzlewith2tablespoonsoliveoilandroast20minutes.Removefromovenandtoss.Returntoovenandroastanadditional20minutesoruntilsoft.Removefromovenandsetaside.

Whilevegetablesareroasting,rinselentilsandplaceinpotwithvegetablestockandapinchofsalt.Bringtoboil,reduceheat,coverandsimmeruntiljusttender(about20minutes).Removefromheatanddrainwell.Tosswith1tablespoonoiland1tablespoonlemonjuiceandsetaside.

Inlargeskilletovermediumheat,sautéonioninremainingtablespoonoliveoiluntil it starts tobrown(5–7minutes).Addmushroomsandmirinandcontinuesautéing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time todeglazepanandcaramelizevegetables.Addthymeandsauté2minuteslonger,for a total sauté timeof 12–14minutes. Fold in lentils and roastedvegetablesandsautétoheatthrough.Seasontotastewithsalt,tosswithparsleyandserve.

SERVES6

MilletinthePotwithAdukiBeansandCollardsTHIS ISAONE-POT, SUPER-WARMING and strengtheningmealthat’s easy to prepare, rich in color and satisfying. Experimentwithdifferent grains, greens and legumes to find your favoritecombination.Tomakethisdishevensimpler–startyourgrainsinaricecookerandafter10minutes,addbeansandvegetables.Whenthericecookerturnsoff,stireverythingtogether,seasonandserve.

1cupmillet

2cupsvegetablestock

½yellowonion,cutinto¼-inchwedges2carrots,slicedinto

-inchrounds1cupcookedadukibeans,rinsed1bunchcollardgreens,choppedintobite-sizepieces1–2tablespoonsextravirginoliveoil5–6dashesumeplumvinegar¼cuptoastedpumpkinseedsPlacemilletinfine-meshstrainer,rinseanddrain.HeatDutchoventomedium,addmillettodrypotandstir3–4minutestotoast.Addvegetablestockandbringtoboil.Cover,reduceheatandsimmer12minutes.Keepmilletonburner,openpotandevenlylayeronion,carrots,beansandcollardgreensontopofmillet(donotstir).Cover,increaseheattomediumandcontinuecooking20minuteslongeroruntilliquidisabsorbed.Removefromheat,drizzlewitholiveoilandumeplumvinegarandfoldtocombineallingredients.Servetoppedwithpumpkinseeds.

SERVES4

VARIATION

Anotherfavoritecombinationforthisrecipeisbrownbasmatirice,kidneybeansandacombinationofkaleandmustardgreens.

GlazedTempehandSweetVegetablesTHIS SAVORY DISH IS LOADED WITH FLAVOR and comestogetherinnotime.Enjoyitonitsownforalightbutsatisfyingmealorserveitoverriceandbittergreenssuchasbokchoy,dandelionormustardgreensforamorefillingcombination.

8ouncestempeh,cutintobite-sizecubes15Brusselssprouts,quartered3carrots,finelychopped

3parsnips,finelychopped2tablespoonsgrapeseedoil1tablespoongratedfreshginger1tablespoongratedfreshturmeric(or1teaspoondried)

2tablespoonsmirin

1cupfreshlysqueezedorangejuice

2tablespoonsmaplesyrup

2tablespoonsredwinevinegar

2teaspoonsgroundcumin

SeasaltandfreshlygroundblackpepperChoppedfreshflat-leafparsley

Steamtempeh5minutesandsetaside.

InDutchovenovermediumheat,sautéBrusselssprouts,carrotsandparsnipsinoil2minutes.Addginger,turmericandmirinandsauté2minuteslonger.

Insmallmixingbowl,combineorangejuice,maplesyrup,redwinevinegarandcumin.Addtempehandorangejuicemixturetovegetablesandstirtocombine.Cover and reduce heat to medium. Simmer 10–12 minutes or until liquid isreduced toglaze andvegetables are soft.Season to tastewith salt andpepper.Removefromheat,foldinparsleyandserve.

SERVES4

CinnamonWholeOatswithToastedAlmondsLABELING FOODS AS APPROPRIATE for breakfast, lunch ordinnerfeelstoolimitingtome.SometimesIfindlastnight’sleftoverstobethebestfuelforstartingmyday.Andbyday’send,oftenwhatIreally want is simple comfort food. Whether you’re looking forbreakfast,lunchordinner,thisdishofheartywholeoatsissweetandsatisfyingandwillwarmyoursoul.

1cupwholeoats(alsoknownasoatgroats)2½cupswaterPinchofseasaltFlaxoil

MaplesyrupUmeplumvinegar

1cuptoastedslicedalmonds

Placeoatsinbowl,addenoughwatertocoverandsoakforatleast1hour.Whenreadytocook,drainsoakingwater,rinseanddrainagain.

Placeoatsinpotwithwaterandsalt.Bringtoboil,reduceheattomedium-low,coverandcookuntilallliquidisabsorbed(50–55minutes).Topreventpotfrombubblingover,keeplidopenslightly.

Remove pot from heat, fluff with wooden spoon and season to taste with adrizzleofflaxoil,maplesyrupandadashofumeplumvinegar.Topwithtoastedalmondsandserve.

SERVES4

VARIATIONSThisrecipeworksgreatforamaranthandteffaswell.Simplysubstituteforthewholeoatgroatsandreducewaterby½cup.Forasweeterfinisheddish,add3tablespoonscurrants,raisinsordriedgojiberriestopotandcookwithgrain,or

cook grain with half water and half apple juice or cider. Optional garnishesincludegratedapple,groundcinnamon,orangezestoralmondmilk.

ButtercupSquashwithQuinoa,ApricotandSageStuffingSWEETWINTERSQUASHESMAKEBEAUTIFUL and deliciousvessels for stuffing, and thereare somanyvarieties tochoose from.Buttercup isoneofmy favorites,but I also like tomake this recipewithcarnival,delicataandacornvarieties.Whilethissavorystuffingpairswellwithsweetsquash, italsomakesanicestuffingforrolledcabbageorcollardgreens.

2smallbuttercupsquashes

2tablespoonsextravirginoliveoil,plusmoreforrubbingsquash

1cupquinoa

1½cupswaterorvegetablestockPinchofseasalt

6shallots,chopped2stalkscelery,chopped6driedapricots,chopped2tablespoonschoppedfreshsage2tablespoonschoppedfreshparsley,pluswholesprigsforserving

1tablespoonmirin

Zestof1lemon

2tablespoonslemonjuice

Seasaltandfreshlygroundblackpepper½cuptoastedslicedalmondsPreheatovento375°F.

Wash squash and cut in half or quarters, depending on desired serving size.Scoopoutanddiscardseeds,rubskinswitholiveoilandplaceopen-sidedownonparchment-linedbakingpan.Roast25minutesoruntilsoftthroughout.Turnoffheat,butleavesquashinoventostaywarmuntilreadytoserve.

Meanwhile,combinequinoainpotorricecookerwithwaterorvegetablestockand salt. Place over high heat and bring to boil. Reduce heat tomedium-low,coverandsimmeruntilliquidisabsorbed(about15minutes).Removefromheatandsetaside,butdonotfluffyet.

InDutchovenovermediumheat,sautéshallotsandceleryin1tablespoonoliveoiluntilsoft.Addapricots,sage,parsleyandmirinandsauté3minuteslonger.Fluff quinoa and fold into shallot mixture. Add lemon zest and juice andremaining tablespoon olive oil and sauté 3 minutes longer or until heatedthrough.Removequinoafromheat,andsquashfromoven.Fillindividualsquashboatswithstuffing,garnishwithtoastedalmondsandparsleysprigsandserve.

SERVES4

OrangeChocolateMousseEVERYBODY LOVED MY TRADITIONAL CHOCOLATEMOUSSE,butwhenIintroducedthisvariation,thatonewasquicklyforgotten.Thehintoforangewassounexpectedandsowelcome, itelevated this recipe to family-favorite status immediately. You canserveitinaparfaitglassortartshell,orsneakitdirectlyfromthefoodprocessorlikemychildrendo!

12ouncesextra-firmsilkentofu½teaspoonorangeextract¼cupmaplesyrup

cupgluten-anddairy-freechocolatechipsor4½ouncesdarkchocolate1cuptoastedsliveredalmonds2tablespoonsgratedorangezestWraptofuintowelandgentlypressoutexcessliquid.Placeinfoodprocesserandwhipuntilsmooth,scrapingdownsidesofbowlasneeded.Addorangeextractandmaplesyrupandpulsetocombine.

Meltchocolatechipsorchocolateindoubleboilerorinsmallpotoververylowheat. Remove from heat, add to tofu mixture and process until blended andsmooth.Transfertoservingbowlorindividualparfaitglassesandrefrigeratetochill.Remove from refrigerator, topwith toastedalmondsandorangezest andserve.

SERVES4

PearCakeTHEINSPIRATIONFORTHISRECIPEcamefrommyfriendVicki,whoishands-downthebestbakerIknow.Hersuper-moistapplecakeis just therightcombinationof lightandsweet.And,whileI’vestillnotbeenabletoconvincehertoshareherrecipe,thisgluten-freepearversion satisfied my craving with ease. I would like to think thatsomedayVickimightactuallyaskmeforthisrecipe,butIguessthat’sunnecessarynow!

DRYINGREDIENTS1cupchickpeaflour

1cupalmondmeal

½cuppotatostarch1tablespoonbakingpowder

1teaspoonbakingsoda

¼teaspoonseasalt¼teaspoongroundcinnamon

WETINGREDIENTS1cupfinelygratedpeeledD’Anjoupear(orpearsauce)1½cupscoarselygratedpeeledD’Anjoupears½cupmashedbanana

(about1largebanana)½cupmaplesyrup

2tablespoonslemonjuice

1teaspoonalmondorvanillaextractTOPPING

1–2D’Anjoupears

Preheatovento350°Fandlightlygreasea9-inchspringformpan.

In large mixing bowl, whisk together all dry ingredients until blended. Inseparatebowl,whisktogetherallwetingredientsuntilblended.

Peelpearsfortoppingandcutintohalves.Scoopoutcoresandslicehalvesintothinslicesandsetaside.

Pourwet ingredients intodry andmix as briefly as possible to combine.Pourinto prepared pan.Arrange pear slices as desired on top of cake and bake 45minutesoruntilcake is lightlybrownedon topanda toothpick inserted in thecentercomesoutclean.Remove fromovenandcoolon rackbefore removingpan.

MAKESone9-inchroundcake

TIPThisrecipewillrequire5or6wholepears,dependingonthesizeofyourpears–2forfinelygrating,2forcoarselygratingand1–2fordecoratingthetopofyourcake.

SERVING SUGGESTION For an extra-special presentation, melt darkchocolatewithasmallamountofvirgincoconutoilanddrizzlebackandforthacrosseachserving.

CocoaBrowniesWHEN I FIRST STARTED BAKING I used lots of sugar, butter,white flour. . . and an Easy Bake Oven. Once I took out all theingredients that make baked goods so delectable (and addicting),things got a little more challenging. When I started approachingbaking more like cooking and less like chemistry (not one of mybettersubjects),myresultsdefinitelyimproved.Thesebrowniestastelikethey’refullofsinfulingredients,andyoudon’thavetotellasoulthatthey’renot!

½cupgratedappleorapplesauce8pitteddates

1ripebanana

½cupmaplesyrup

1teaspoonvanillaextract

½cupbrownteffflour½cupalmondmeal½cupcocoapowder

2teaspoonsbakingpowder

½teaspoonbakingsoda¼teaspoonsalt

Preheatovento350°Fandlightlygrease8x8-inchbakingdish.

Infoodprocessor,combineapplesauce,dates,banana,maplesyrupandvanillauntilalmostsmooth,butwithsomechunksofdatesremaining.Inseparatebowl,combineteffflour,almondmeal,cocoapowder,bakingpowder,bakingsodaandsalt.Pourwetingredientsintodryandmixasbrieflyaspossibletoincorporate

allingredients.Transfertopreparedbakingdishandbake25minutesoruntiltopappears slightly dry. Remove from oven and place on wire rack to coolcompletelybeforecuttingandremovingfrompan.

MAKES16ooey,gooeybrownies

INDEX

ADUKIBEANS(AdzukiBeans)EdamameSuccotash,♣MilletinthePotwithAdukiBeansandCollards,♣

ALMONDS

AsparaguswithMisoLemonDressingandMarconaAlmonds,♣BakedAppleswithRaisinsandToastedAlmonds,♣

BlackCurrantPlumCrisp,♣CinnamonWholeOatswithToastedAlmonds,♣

EnergySquares,♣GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣OrangeChocolateMousse,♣

ALMONDMEAL/FLOURBananaDateCake,♣BlackCurrantPlumCrisp,♣BlueberryTart,♣CarrotZucchiniMuffins,♣CocoaBrownies,♣PearCake,♣PumpkinSpiceMuffins,♣

AMARANTH

DeepDishGreens

withMilletAmaranthCrust,♣

APPLES

BakedAppleswithRaisinsandToastedAlmonds,♣

CabbageSautéwithTartCherriesandCrispApples,♣

APRICOTS

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

FestiveQuinoawithApricotsandOrangeZest,♣

TempehwithApricotsandCapers,♣

ARAME

ArameSauté,♣BasmatiRicewithLeeks,ShiitakesandArame,♣

ARTICHOKES

SearedArtichokeswithLemonandCapers,♣

ARUGULA

PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣

ASPARAGUS

AsparaguswithMisoLemonDressingandMarconaAlmonds,♣

AVOCADO

AvocadoDipwithChives,♣Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

ChilledChickpea,TomatilloandAvocadoSoup,♣

ChoppedSaladwithBlackberryShallotVinaigrette,♣

RawKaleConfettiSaladwithToastedSunflowerSeeds,♣

SweetPotatoandCashewSoupwithAvocadoCream,♣

BALSAMICVINEGAR

BalsamicGlazedRoastedRootVegetables,♣GreenBeans,FigsandPistachiosinBalsamicReduction,♣

BANANAS

BananaDateCake,♣CarrotZucchiniMuffins,♣CocoaBrownies,♣PearCake,♣

BASIL

BakedAppleswithRaisinsandToastedAlmonds,♣

ChilledChickpea,TomatilloandAvocadoSoup,♣

FestiveQuinoawithApricotsandOrangePeel,♣

PeachGazpachowithHeirloomTomatoes,♣

PenneandRoastedVegetableswithBasilSauce,♣

TempehwithApricotsandCapers,♣

BEETS

GoldenBeetSoup,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣

BERRIES

BlueberryTart,♣ChoppedSaladwithBlackberryShallotVinaigrette,♣

GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣RhubarbCreamwithStrawberriesandCandiedGinger,♣

BLACKBEANS

SpicyBlackBeanDip,♣

BLACKEYEDPEAS

NewYear’sSoup,♣

BOKCHOY

BabyBokChoywithHotSesameOilandLime,♣

MixedSpringGreenswithCurrantsandPepitas,♣

SesameMisoTofuwithAsianGreens,♣

BROCCOLI

ArameSauté,♣CreamyBroccoliSoup,♣HeartyMinestrone,♣

BROWNRICE

BasmatiRicewithLeeks,ShiitakesandArame,♣

SesameScallionBrownRiceSalad,♣SweetBrownRicewithLeeks,GingerandGarlic,♣

BROWNRICECEREAL(Crispy)EnergySquares,♣PeanutButterBalls,♣

BROWNIES

CocoaBrownies,♣

BRUSSELSSPROUTS

GlazedTempehandSweetVegetables,♣

KabochaSquashandSproutswithPearsandPomegranate,♣

VegetableMedleywithChiles,♣

BUTTERCUPSQUASH

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

CABBAGE

CabbageSautéwithTartCherriesandCrispApples,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

SesameMisoTofuwithAsianGreens,♣

CANNELLINIBEANS

CannelliniBeanswithSun-DriedTomatoesandRamps,♣

SautéedKalewithRedOnionsandCannelliniBeans,♣

CAPERS

SearedArtichokeswithLemonandCapers,♣

SpaghettiSquashwithCapers,

TomatoesandWatercress,♣TempehwithApricotsandCapers,♣

CARROTS

ArameSauté,♣BalsamicGlazedRoastedRootVegetables,♣

CarrotCashewMisoSpread,♣CarrotZucchiniMuffins,♣CurriedCauliflowerStewwithChickpeas,♣

DaikonCarrotSaladwithCilantroandPeanuts,♣

DeepDishGreenswithMilletAmaranthCrust,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

GlazedTempehandSweetVegetables,♣

HeartyMinestrone,♣MapleMustardandTahiniGlazedCarrots,♣

NewYear’sSoup,♣SweetRootCasserolewithDriedFruit,♣

CASHEWS

CarrotCashewMisoSpread,♣SweetPotatoandCashewSoupwithAvocadoCream,♣

CAULIFLOWER

CurriedCauliflowerStewwithChickpeas,♣

HerbRoastedCauliflowerwithShiitakeMushrooms,♣

RoastedCauliflowerandGarlicSoup,♣

CELERY,CELERYROOTFrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣HeartyMinestrone,♣

CHERRIES

CabbageSautéwithTartCherriesandCrispApples,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣SweetRootCasserolewithDriedFruit,♣

CHICKPEAS(GarbanzoBeans)Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

ChilledChickpea,TomatilloandAvocadoSoup,♣

CurriedCauliflowerStewwithChickpeas,♣

HeartyMinestrone,♣

CHILEPEPPERS

GrilledPattypanandPeacheswithGreenChileSauce,♣

Pan-SearedSweetCorn,♣SpicyBlackBeanDip,♣VegetableMedleywithChiles,♣

CHIVES

AvocadoDipwithChives,♣

CHOCOLATE

CocoaBrownies,♣ChewyChocolateMacaroons,♣EnergySquares,♣PeanutButterBalls,♣

CILANTRO

CilantroGingerPeanutPesto,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

GrilledSalsaVerde,♣SummerSquashwithLemonCilantroPesto,♣

SweetPotatoandCashewSoupwithAvocadoCream,♣

TomatilloandYellowPlumSalsa,♣ZestyJícama,♣

COCONUT

ChewyChocolateMacaroons,♣EnergySquares,♣HotSpicedCoconutMilk,♣

COLLARDS

DeepDishGreens

withMilletAmaranthCrust,♣MilletinthePotwithAdukiBeansandCollards,♣

NewYear’sSoup,♣SautéedGreenswithLeeksandGarlic,♣

CORN

DeepDishGreenswithMilletAmaranthCrust,♣

EdamameSuccotash,♣Pan-SearedSweetCorn,♣

CORNFLOUR

CarrotZucchiniMuffins,♣

CUCUMBERS

CucumberMintSalad,♣

CURRANTS

BlackCurrantPlumCrisp,♣CarrotZucchiniMuffins,♣MixedSpringGreenswithCurrantsandPepitas,♣

CURRY

CurriedCauliflowerStew

withChickpeas,♣CurryDip,♣

DAIKON

ArameSauté,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

SimpleStuffedMochiwithBitterGreens,♣

DANDELIONGREENS

SautéedGreenswithLeeksandGarlic,♣

DATES

BananaDateCake,♣CocoaBrownies,♣PumpkinSpiceMuffins,♣

DESSERTS

BakedAppleswithRaisinsandToastedAlmonds,♣

BananaDateCake,♣BlackCurrantPlumCrisp,♣BlueberryTart,♣ChewyChocolateMacaroons,♣CocoaBrownies,♣EnergySquares,♣GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣

OrangeChocolateMousse,♣PeanutButterBalls,♣PearCake,♣RhubarbCreamwithStrawberriesandCandiedGinger,♣

DILL

Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

DIPS

AvocadoDipwithChives,♣CarrotCashewMisoSpread,♣CurryDip,♣GrilledSalsaVerde,♣MangoChutney,♣ShallotFigSpread,♣SpicyBlackBeanDip,♣

DRESSINGS

BlackberryShallotVinaigrette,♣BloodOrangeandThymeVinaigrette,♣

OrangeDillDressing,♦TomatoVinaigrette,♣

EDAMAMEBEANS

EdamameSuccotash,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

ESCAROLE

MixedSpringGreenswithCurrantsandPepitas,♣

FENNEL

FestiveQuinoawithApricotsandOrangeZest,♣

PenneandRoastedVegetableswithBasilSauce,♣

TempehwithApricotsandCapers,♣TomatoSaffronSoup,♣WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣

WildRicewithLemon,FennelandDriedPlums,♣

FIGS

GreenBeans,FigsandPistachiosinBalsamicReduction,♣ShallotFigSpread,♣

FLAXSEED

EnergySquares,♣

FORBIDDENRICE

SesameForbiddenRice,♣

GARLIC

RoastedCauliflowerandGarlicSoup,♣

SautéedGreenswithLeeksandGarlic,♣

SweetBrownRicewithLeeks,GingerandGarlic,♣

GARBANZOBEANFLOUR

BananaDateCake,♣CarrotZucchiniMuffins,♣PearCake,♣PumpkinSpiceMuffins,♣

GINGERROOT

BakedAppleswithRaisinsandToastedAlmonds,♣

CilantroGingerPeanutPesto,♣GingerShiitakeSoupwithCabbageandEdamameBeans,♣

GreenTeawithLemongrassandGinger,♣

HotSpicedCoconutMilk,♣MangoChutney,♣PanSearedTofuwithGingerLimeGlaze,♣

RhubarbCreamwithStrawberriesandCandiedGinger,♣

SesameScallionBrownRiceSalad,♣

AsianSpinachwithGingerPeanutSauce,♣

SweetBrownRicewithLeeks,GingerandGarlic,♣

SweetRootCasserolewithDriedFruit,♣

GRAINS

BasmatiRicewithLeeks,ShiitakesandArame,♣

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

CinnamonWholeOatswithToastedAlmonds,♣

DeepDishGreenswithMilletAmaranthCrust,♣

FestiveQuinoawithApricotsandOrangePeel,♣

MilletinthePotwithAdukiBeansandCollards,♣

SesameScallionBrownRiceSalad,♣SesameForbiddenRice,♣Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣

SweetBrownRicewithLeeks,GingerandGarlic,♣

WildRicewithLemon,FennelandDriedPlums,♣

GRAPESEEDOILMAYONNAISE

AvocadoDipwithChives,♣CurryDip,♣

GREATNORTHERNBEANS

HeartyMinestrone,♣Kale,SweetPotatoandWhiteBeanSoup,♣

RedLentilSoupwithTurnipandParsley,♣

GREEN/YELLOWBEANSChoppedSaladwithBlackberryShallotVinaigrette,♣

GreenandYellowBeanswithGarlicandHerbs,♣

GreenBeans,FigsandPistachiosinBalsamicReduction,♣GreenFries,♣HeartyMinestrone,♣

GREENTEA

GreenTeawithLemongrassandGinger,♣

JERUSALEMARTICHOKES

JerusalemArtichokeswithLemonandRosemary,♣

JÍCAMAZestyJícama,♣

KABOCHASQUASH

KabochaSquashandSproutswithPearsandPomegranate,♣

KALE

DeepDishGreenswithMilletAmaranthCrust,♣

Kale,SweetPotatoandWhiteBeanSoup,♣

PolentaPizzas,♣RawKaleConfettiSaladwithToastedSunflowerSeeds,♣

SautéedGreenswithLeeksandGarlic,♣

SautéedKalewithRedOnionsandCannelliniBeans,♣

SimpleStuffedMochiwithBitterGreens,♣

KEBABS

VeggieKebabswithSmokeyBarbequeSauce,♣

KIDNEYBEANS

HeartyMinestrone,♣

LEEKS

BalsamicGlazedRoastedRootVegetables,♣

BasmatiRicewithLeeks,ShiitakesandArame,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

KabochaSquashandSproutswithPearsandPomegranate,♣

PolentaPizzas,♣SautéedGreenswithLeeksandGarlic,♣

SimpleStuffedMochiwithBitterGreens,♣

SweetBrownRicewithLeeks,GingerandGarlic,♣

LEMONGRASS

GreenTeawithLemongrassandGinger,♣

LEMONS

AsparaguswithMisoLemonDressingandMarconaAlmonds,♣CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣

JerusalemArtichokeswithLemonandRosemary,♣

SearedArtichokeswithLemonandCapers,♣

SearedLemonPepperTofu,♣WildRicewithLemon,FennelandDriedPlums,♣

LENTILS

FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣RedLentilSoupwithTurnipandParsley,♣

LIME

BabyBokChoywithHotSesameOilandLime,♣

CilantroGingerPeanutPesto,♣Pan-SearedTofuwithGingerLimeGlaze,♣

MACAROONS

ChewyChocolateMacaroons,♣

MANGO

MangoChutney,♣SesameScallionBrownRiceSalad,♣

MESCLUN

PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣

MILLET

DeepDishGreenswithMilletAmaranthCrust,♣

MilletinthePotwithAdukiBeansandCollards,♣

Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣

MINT

CucumberMintSalad,♣FestiveQuinoawithApricotsandOrangeZest,♣

WarmBeetSaladwithRedOnion,MintandPistachios,♣

ZestyJícama,♣

MISO

AsparaguswithMisoLemonDressingandMarconaAlmonds,♣CarrotCashewMisoSpread,♣CreamyBroccoliSoup,♣SesameMisoTofuwithAsianGreens,♣

MOCHI

SimpleStuffedMochiwithBitterGreens,♣

MOLASSES

VeggieKebabswithSmokeyBarbequeSauce,♣

MUFFINS

CarrotZucchiniMuffins,♣PumpkinSpiceMuffins,♣

MUNGBEANSPROUTS

SesameMisoTofuwithAsianGreens,♣

MUSHROOMS

BasmatiRicewithLeeks,ShiitakesandArame,♣

FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣GingerShiitakeSoupwithCabbageandEdamameBeans,♣

HerbRoastedCauliflowerwithShiitakeMushrooms,♣

PolentaPizzas,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SimpleStuffedMochiwithBitterGreens,♣

VeggieKebabswithSmokeyBarbequeSauce,♣

MUSTARDGREENS

SautéedGreenswithLeeksandGarlic,♣

NAPACABBAGE

DaikonCarrotSaladwithCilantroandPeanuts,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

SesameMisoTofuwithAsianGreens,♣

NAVYBEANS

Kale,SweetPotatoandWhiteBeanSoup,♣

OATS

CinnamonWholeOatswithToastedAlmonds,♣

OLIVES

Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣

ONIONS

FingerlingPotatoeswithRedOnionandSage,♣

SautéedKalewithRedOnionsandCannelliniBeans,♣

VeggieHash,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣

ORANGES

Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

FestiveQuinoawithApricotsandOrangeZest,♣

GlazedTempehand

SweetVegetables,♣OrangeChocolateMousse,♣SweetRootCasserolewithDriedFruit,♣

WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣

PARSLEY

ParsleyWalnutPesto,♣PolentaPizzas,♣RedLentilSoupwithTurnipandParsley,♣

PARSNIPS

BalsamicGlazedRoastedRootVegetables,♣

GlazedTempehandSweetVegetables,♣

NewYear’sSoup,♣SweetRootCasserolewithDriedFruit,♣

VegetableMedleywithChiles,♣

PASTA

PenneandRoastedVegetableswithBasilSauce,♣

PATTYPANSQUASH

GrilledPattypanandPeacheswithGreenChileSauce,♣

PEACHES

GrilledPattypanandPeacheswithGreenChileSauce,♣

GrilledPeacheswithRaspberrySyrupandToastedAlmonds,♣PeachGazpachowithHeirloomTomatoes,♣

PEANUTS,PEANUTBUTTERCilantroGingerPeanutPesto,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

EnergySquares,♣PeanutButterBalls,♣AsianSpinachwithGingerPeanutSauce,♣

PEARS

KabochaSquashandSproutswithPearsandPomegranate,♣

PearCake,♣

PEAS,PEASHOOTSChickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

DeepDishGreenswithMilletAmaranthCrust,♣

SesameMisoTofuwithAsianGreens,♣

PEPPERS(seealsoChilePeppers)ChoppedSaladwith

BlackberryShallotVinaigrette,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

EdamameSuccotash,♣GrilledPattypanandPeacheswithGreenChileSauce,♣

GrilledSalsaVerde,♣Pan-SearedSweetCorn,♣PeachGazpachowithHeirloomTomatoes,♣

PenneandRoastedVegetableswithBasilSauce,♣

PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣SearedLemonPepperTofu,♣SesameScallionBrownRiceSalad,♣VeggieKebabswithSmokeyBarbequeSauce,♣

TomatilloandYellowPlumSalsa,♣VegetableMedleywithChiles,♣

PESTO

BasicBasilPesto,♣CilantroGingerPeanutPesto,♣ParsleyWalnutPesto,♣PolentaPizzas,♣SummerSquashwithLemonCilantroPesto,♣

PINENUTS

BasicBasilPesto,♣ChoppedSaladwithBlackberryShallotVinaigrette,♣

FestiveQuinoawith

ApricotsandOrangeZest,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣SummerSquashwithLemonCilantroPesto,♣

WildRicewithLemon,FennelandDriedPlums,♣

PINTOBEANS

PintoBeanswithStewedTomatoesandSpinach,♣

PISTACHIOS

GreenBeans,FigsandPistachiosinBalsamicReduction,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣

PLUMS

BlackCurrantPlumCrisp,♣TomatilloandYellowPlumSalsa,♣SweetRootCasserolewithDriedFruit,♣

WildRicewithLemon,FennelandDriedPlums,♣

POLENTA

PolentaPizzas,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣

POMEGRANATE

GreenTeawithLemongrassandGinger,♣

KabochaSquashandSproutswithPearsandPomegranate,♣

PORTOBELLOMUSHROOMS

PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣

POTATOES

Kale,SweetPotatoandWhiteBeanSoup,♣

FingerlingPotatoeswithRedOnionandSage,♣

VeggieHash,♣

POTATOSTARCH

CarrotZucchiniMuffins,♣PearCake,♣PumpkinSpiceMuffins,♣

PUMPKINS

PumpkinSpiceMuffins,♣

PUMPKINSEEDS(Pepitas)MilletinthePotwithAdukiBeansandCollards,♣

MixedSpringGreenswithCurrantsandPepitas,♣

SweetBrownRicewithLeeks,GingerandGarlic,♣

QUINOA

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

FestiveQuinoawithApricotsandOrangeZest,♣

RADICCHIO

ChoppedSaladwithBlackberryShallotVinaigrette,♣

MixedSpringGreenswithCurrantsandPepitas,♣

RADISHES

ChoppedSaladwithBlackberryShallotVinaigrette,♣

RAISINS

BakedAppleswithRaisinsandToastedAlmonds,♣

CurriedCauliflowerStewwithChickpeas,♣

RAMPS

CannelliniBeanswithSun-DriedTomatoesandRamps,♣

RHUBARB

RhubarbCreamwithStrawberriesandCandiedGinger,♣

ROSEMARY

JerusalemArtichokeswithLemonandRosemary,♣

RUTABAGA

BalsamicGlazedRoastedRootVegetables,♣

FrenchLentilswithRoastedRoots,CaramelizedOnionsandThyme,♣

SAFFRON

TomatoSaffronSoup,♣

SAGE

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

FingerlingPotatoeswithRedOnionandSage,♣

HerbRoastedCauliflowerwithShiitakeMushrooms,♣

SALADS

Chickpea,AvocadoandPeaShootSaladwithOrangeDillDressing,♦

ChoppedSaladwithBlackberryShallotVinaigrette,♣

CucumberMintSalad,♣DaikonCarrotSaladwithCilantroandPeanuts,♣

RawKaleConfettiSaladwithToastedSunflowerSeeds,♣

SesameScallionBrownRiceSalad,♣WarmBeetSaladwithRedOnion,MintandPistachios,♣

WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣

SALSA

GrilledSalsaVerde,♣TomatilloandYellowPlumSalsa,♣ZestyJícama,♣

SCALLIONS

SesameScallionBrownRiceSalad,♣SweetPotatoandCashewSoupwithAvocadoCream,♣

SESAMEOIL/SEEDSBabyBokChoywithHotSesameOilandLime,♣

CarrotCashewMisoSpread,♣EdamameSuccotash,♣SesameForbiddenRice,♣SesameScallionBrownRiceSalad,♣

SHALLOTS

ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

ChoppedSaladwithBlackberryShallotVinaigrette,♣

ShallotFigSpread,♣

SHIITAKEMUSHROOMS

BasmatiRicewithLeeks,ShiitakesandArame,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

HerbRoastedCauliflowerwithShiitakeMushrooms,♣

SimpleStuffedMochiwithBitterGreens,♣

SOUPS

BasicVegetableStock,♣ChilledChickpea,TomatilloandAvocadoSoup,♣

CreamyBroccoliSoup,♣CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣

GingerShiitakeSoupwithCabbageandEdamameBeans,♣

GoldenBeetSoup,♣HeartyMinestrone,♣Kale,SweetPotatoandWhiteBeanSoup,♣

NewYear’sSoup,♣PeachGazpachowithHeirloomTomatoes,♣

RedLentilSoup

withTurnipandParsley,♣RoastedCauliflowerandGarlicSoup,♣

SweetPotatoandCashewSoupwithAvocadoCream,♣

TomatoSaffronSoup,♣

SPINACH

PintoBeanswithStewedTomatoesandSpinach,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣AsianSpinachwithGingerPeanutSauce,♣

SPLITPEAS

CreamySplitPeaSoupwithMeyerLemonZestandThyme,♣

SQUASH(Summer,Winter)ButtercupSquashwithQuinoa,ApricotandSageStuffing,♣

GrilledPattypanandPeacheswithGreenChileSauce,♣

KabochaSquashandSproutswithPearsandPomegranate,♣

PumpkinSpiceMuffins,♣VeggieKebabswithSmokeyBarbequeSauce,♣

SpaghettiSquashwithCapers,TomatoesandWatercress,♣

SummerSquashwithLemonCilantroPesto,♣

VeggieHash,♣

SUN-DRIEDTOMATOES

CannelliniBeanswithSun-DriedTomatoesandRamps,♣

Sun-DriedTomatoInfusedMilletwithCuredOlivesandHerbs,♣

SUNFLOWERSEEDS

RawKaleConfettiSaladwithToastedSunflowerSeeds,♣

SWEETPOTATOES

Kale,SweetPotatoandWhiteBeanSoup,♣

SweetPotatoandCashewSoupwithAvocadoCream,♣

SweetRootCasserolewithDriedFruit,♣

VegetableMedleywithChiles,♣VeggieHash,♣

SWISSCHARD

PolentaPizzas,♣SautéedGreenswithLeeksandGarlic,♣

TAHINI

MapleMustardandTahiniGlazedCarrots,♣

SesameMisoTofuwithAsianGreens,♣

TAPIOCAFLOUR

BananaDateCake,♣

TEFFFLOUR

BlackCurrantPlumCrisp,♣CocoaBrownies,♣PumpkinSpiceMuffins,♣

TEMPEH

GlazedTempehandSweetVegetables,♣

TempehwithApricotsandCapers,♣SearedTempehwithDriedCherriesandPineNutsoverArugula,♣

TOFU

OrangeChocolateMousse,♣Pan-SearedTofuwithGingerLimeGlaze,♣

SearedLemonPepperTofu,♣SesameMisoTofuwithAsianGreens,♣

RhubarbCreamwithStrawberriesandCandiedGinger,♣

TOMATILLOS

ChilledChickpea,TomatilloandAvocadoSoup,♣

GrilledSalsaVerde,♣

PeachGazpachowithHeirloomTomatoes,♣

TomatilloandYellowPlumSalsa,♣

TOMATOES

ChilledChickpea,TomatilloandAvocadoSoup,♣

ChoppedSaladwithBlackberryShallotVinaigrette,♣

CurriedCauliflowerStewwithChickpeas,♣

HeartyMinestrone,♣PenneandRoastedVegetableswithBasilSauce,♣

PintoBeanswithStewedTomatoesandSpinach,♣PolentawithPortobelloMushrooms,GreensandTomatoVinaigrette,♣RedLentilSoupwithTurnipandParsley,♣

VeggieKebabswithSmokeyBarbequeSauce,♣

SpaghettiSquashwithCapers,TomatoesandWatercress,♣

TomatilloandYellowPlumSalsa,♣TomatoSaffronSoup,♣

TURMERICROOT

GlazedTempehandSweetVegetables,♣

HotSpicedCoconutMilk,♣

TURNIPS

BalsamicGlazedRoastedRootVegetables,♣

RedLentilSoupwithTurnipandParsley,♣

WALNUTS

CarrotZucchiniMuffins,♣KabochaSquashandSproutswithPearsandPomegranate,♣

ParsleyWalnutPesto,♣

WASABI

GreenFries,♣

WATERCRESS

SpaghettiSquashwithCapers,TomatoesandWatercress,♣

WatercressandFennelSaladwithBloodOrangeandThymeVinaigrette,♣

WILDRICE

WildRicewithLemon,FennelandDriedPlums,♣

ZUCCHINI

CarrotZucchiniMuffins,♣

VeggieKebabswithSmokeyBarbequeSauce,♣

SummerSquashwithLemonCilantroPesto,♣

VeggieHash,♣

Nourishbeginnings,letusnourishbeginnings.Notallthingsareblest,

buttheseedsofallthingsareblest.Theblessingisintheseed.

MURIELRUKEYSER