- 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
- 2 scallions, thinly sliced (about 1/4 cup)
- 2/3 cup chopped fresh cilantro
- 2 tablespoons roasted unsalted or salted pepitas*
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons lime juice
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets.
- Whisk all vinaigrette ingredients in a small bowl and set aside
- Wash and peel beets. Using a sharp knife, cut into matchsticks
- Place beets in a small bowl
- Add scallions, cilantro and pepitas, and toss
- Add vinaigrette and toss until well coated
- Serve at room temperature
- Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese available in most major supermarkets
- 2 tablespoons canola oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced
- 4 cloves garlic, sliced
- 1 tablespoon chopped fresh ginger
- 2 bunches watercress, thick stems removed (about 6 cups)
- kosher salt
- 1/2 teaspoon toasted sesame oil
- Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
- Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.
Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going.
- 1 cup torn bread (preferably from a baguette or fresh loaf)
- 2 teaspoon extra virgin olive oil
- 1/2 teaspoon sea salt
- Fresh ground pepper, to taste
- 1 1/2 lbs (approximately 4) heirloom tomatoes
- 2 cups soft lettuce of choice (arugula, spring greens, butter lettuce, watercress)
- 1/2 cup fresh basil leaves
- 1 shallot, finely chopped
- 8 oz. burrata cheese, room temperature
- Good quality extra virgin olive oil
- Balsamic vinegar
Preheat the oven (ideally toaster oven) to 400 degrees F. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside.
Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like.
Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.
- 4 medium-size sweet potatoes
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1/2 stick unsalted butter
- Vegetable oil, for greasing roasting tray
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped pecans
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
- 2 cucumbers
- 1 cup cooked rice white or brown
- 1/4 firm avocado cut into thin slices
- 1/4 red bell pepper matchstick, julienne cut
- 1/4 orange bell pepper matchstick, julienne cut
- Optional: you can also try adding julienne cut carrots, red cabbage, sprouts, or scallions
The Spicy Mayo
- 1 Tbsp light mayonnaise
- 1/2 tsp sriracha
Cook rice by instructions on package. When finished, do not stir rice and allow it to cool. This should make for a stickier rice to hold everything together.
Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Spoon in a small amount of rice, then compress towards one side of the tube.
Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and 1/2 tsp sriracha.
- 1 Tbsp lemon juice
- 2 Tbsp honey
- 1/2 cup or more of hot water
Put honey and lemon juice in a tea cup or a mug. Add hot water and stir. Add more hot water, lemon or honey to taste.
- 2 Yellow Onion (medium)
- 1/2 cups of flour
- 1 1/2 cups of bread crumbs
- 1 egg
- 1/3 cup milk
- Salt and pepper, to taste
Click here for detailed instructions with photos.