Recipes

Toasted Pecan Quinoa Burgers

Toasted Pecan Quinoa Burgers

Toasted pecans have a sweet, earthy flavor that helps to make these meat-free “burgers” unique. The quinoa lends itself to the nutty flavor of the pecans and rounds out the nutritional profile of these tasty burgers. When I want to have a more “burger-like” experience, I put this on a gluten-free bun with lettuce, tomatoes, and onion, or sometimes I just place the patty between two large lettuce leaves. Serve these to your vegan friends and watch them savor every bite!
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Ingredients

Instructions

  • Preheat the oven to 375 degrees F.
  • Spread the pecans on a baking pan and roast for 5 to 7 minutes.
  • Combine 2 cups of the broth, quinoa, and salt in a large saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 20 minutes without stirring.
  • Measure 1 cup of the quinoa for use in the burgers, reserving any extra for another use.
  • Combine the pecans, sunflower seeds, sesame seeds, cumin, and oregano in a food processor and grind to a medium-coarse texture.
  • In a large bowl, stir together the 1 cup quinoa, nut mixture, carrot, and beans.
  • While stirring, slowly add the remaining ¼ cup broth until mixture becomes tacky.
  • Season to taste with salt and pepper.
  • Form the mixture into 8 patties about ½-inch thick and cook, refrigerate, or freeze immediately.
  • Heat the coconut oil in a large skillet over medium-high heat.
  • Add half of the patties and cook for about 2 minutes on each side (cook longer from frozen).
  • Repeat with the remaining patties.
  • Top the burgers with avocado slices.
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Course; Burgers / Nuts
Diets; Vegetarian

Zucchini Noodles with Pistachio Pesto and Black Lentils

Zucchini Noodles with Pistachio Pesto and Black Lentils

It took many years of cooking for me to trulyappreciate the versatility of zucchini, and I wasn’t that big of a fan until Idiscovered zucchini noodles. It makes a pasta-inspired dish that’s gluten-free,and it’s just a fun way to transform an overused vegetable. This no-pastanoodle dish also features the oh-so-adorable black lentil, also known as theBeluga lentil for it’s caviar-like appearance. If you cook the lentils aldente, they will retain their shape, and this will look like the most expensivefaux pasta dish ever served. And you’ll be dishing up one more surprise when youuse pistachios in place of pine nuts in the pesto. Delicious!
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Ingredients

  • 1½ cups vegetable broth divided
  • ½ cup dried black lentils rinsed and drained
  • 1 cup packed basil leaves
  • ¼ cup shelled pistachio nuts
  • 1 small clove garlic
  • 1 teaspoon sea salt divided
  • ¼ cup plus 2 teaspoons extra-virgin olive oil divided
  • ¼ cup water
  • 3 medium zucchini ends trimmed
  • 8 shiitake mushrooms thinly sliced

Instructions

  • Place 1¼ cups of the broth and lentils in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 15 minutes for al dente.
  • Meanwhile, put the basil, pistachios, garlic, and ½ teaspoon of the salt in a food processor.
  • With the machine running, drizzle in ¼ cup of the oil, then slowly add the water until the pesto is slightly thinner than olive oil.
  • Set aside.
  • Use a spiral vegetable slicer with a 3-millimeter blade to shred the zucchini into noodles.
  • (Alternatively, you can hand slice the zucchini or use a peeler.
  • Cut the zucchini in half or in thirds, then slice into very thin strips.
  • )
  • Drizzle the remaining 2 teaspoons oil in a large skillet or sauté pan over medium heat and add the mushrooms and remaining ½ teaspoon salt.
  • Sauté for 3 to 4 minutes, or until the mushrooms start to soften.
  • Add the remaining ¼ cup broth and zucchini noodles to the skillet.
  • Use tongs to gently toss the noodles with the mushrooms.
  • Sauté for 5 minutes, or until the zucchini just begins to soften.
  • Remove from the heat and stir in the lentils and pesto until well combined.
  • Serve warm.

Notes & Wine Advice

Pistachios contain high amounts of antioxidants that support the immune system, as well as specific phytonutrients called proanthocyanidins that help reduce inflammation.
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Course; Noodles

Black-Eyed Peas and Forbidden Rice with Crispy Kale

Black-Eyed Peas and Forbidden Rice with Crispy Kale

This is one of my favorite variations of the “beans, greens, and grains” dishes. Delicata is a versatile winter squash with lots of personality. Not only is it perfectly sweet, but the skin is thinner than most winter squashes, so you don’t have to peel it before roasting. The combination of sweetness from the squash and savory notes from the roasted mushrooms create the perfect party when they’re nestled into forbidden rice and mingling with black-eyed peas. The crunchy kale is the crowning jewel, and it’s a great excuse to make up a tray of kale chips to snack on while you’re waiting for dinner.
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic to expose the cloves.
  • Drizzle with ½ teaspoon of the olive oil and wrap the head in foil.
  • Place in the oven to one side of the middle rack.
  • Toss the kale with a scant 1½ tablespoons olive oil, spread on a baking pan, and sprinkle with 1 teaspoon of the salt.
  • Bake for about 12 minutes, or until the kale starts to brown and become crispy.
  • Set aside (feel free to do some snacking!
  • ).
  • Leave the garlic in the oven.
  • Increase the oven temperature to 400 degrees F.
  • Scoop the seeds from the squash with a spoon and cut the flesh into 1-inch chunks.
  • Toss the squash and mushrooms with the grapeseed oil and 2 teaspoons of the salt until well coated.
  • Spread the vegetables on a baking pan and bake for 20 minutes, or until the squash is tender and begins to caramelize.
  • Remove the vegetables and garlic from the oven and set aside.
  • Meanwhile, bring the broth and rice to a boil in a medium saucepan over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 30 minutes.
  • Squeeze the garlic cloves into a small bowl.
  • Stir in the remaining 2 tablespoons olive oil, balsamic vinegar, and remaining 1 teaspoon salt.
  • In a large bowl, combine the roasted vegetables, rice, and black-eyed peas.
  • Drizzle with the garlic mixture and toss well to coat.
  • Crumble the crispy kale over the top right before serving

Notes & Wine Advice

Delicata squash contains anti-inflammatory phytonutrients, and it’s also rich in antioxidants like beta-carotene and vitamin C.
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Course; Rice / Vegetables
Diets; Vegetarian

Spaghetti Squash Primavera with Basil Walnut Pesto

Spaghetti Squash Primavera with Basil Walnut Pesto

This is the perfect recipe for the squash skeptic and is usually a hit with the kids. When you scrape out those spaghetti-like strands, it seems like something magical is happening. Using walnuts in the pesto provides a more sophisticated flavor and amps up the anti-inflammatory benefits of this dish.
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Pour the water into a shallow baking dish and place the squash in the water face down.
  • Cover with foil and bake for 45 to 50 minutes, or until the squash is tender.
  • Meanwhile, lightly toast the walnuts in a dry sauté pan over medium-low heat for about 5 minutes.
  • Combine the walnuts, basil, garlic, ½ cup of the olive oil, and salt in a food processor and blend until smooth.
  • Set aside.
  • In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and mushrooms.
  • Cover and cook until the mushrooms are tender, 2 to 3 minutes.
  • Add the broccoli, carrots, and broth and sauté for 5 to 7 minutes, or until broccoli is just starting to get tender (do not overcook).
  • Reduce the heat to low and add the peas and spinach.
  • Use a fork to scrape the squash flesh directly into the skillet.
  • Add the pesto and stir well to combine all ingredients.
  • Season to taste with pepper.
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Course; Main Course / Nuts
Diets; Vegetarian

Super Greens Salad with Pomegranate and Toasted Hazelnuts

Super Greens Salad with Pomegranate and Toasted Hazelnuts

I was tempted to call this the Ultimate Antioxidant Salad, but it just didn’t seem quite as sexy. All of the featured ingredients are loaded with immune-boosting, cancer-fighting, heart-protecting antioxidants. But that’s not the best part. The wooden-spoon method of getting the seeds out of the pomegranate is a great stress reliever and just downright fun. I taught this technique to a friend’s two young sons at a Thanksgiving gathering, and they’re still talking about it (and they now love pomegranates).
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking pan and roast for 10 minutes.
  • Transfer the nuts to a clean dish towel while they’re still warm.
  • Wrap the pile of nuts in the towel and aggressively massage them to remove the skins.
  • Coarsely chop the hazelnuts and set aside.
  • Cut the pomegranate in half.
  • Over a medium bowl, hold one half of the pomegranate, cut side down.
  • Use a wooden spoon to repeatedly strike the sides of the pomegranate while gently squeezing with the hand holding it.
  • Seeds will start to fall into the bowl.
  • If no seeds are falling, put some muscle into it.
  • Empty the seeds from both halves of the pomegranate into the bowl and pick out any of the white membrane that may have also fallen in.
  • Pour the seeds through a strainer over a small bowl to capture the pomegranate juice.
  • Measure ½ cup of the pomegranate seeds to use in the salad, reserving any extras for another use.
  • Add the oil to the pomegranate juice and whisk in the vinegar, honey, and salt until well blended.
  • In a large bowl, combine the spinach, arugula, and chard.
  • Add the hazelnuts and ½ cup pomegranate seeds.
  • Drizzle the dressing over the salad and toss until the greens are well coated.

Notes & Wine Advice

Antioxidants help destroy free radicals in the body and prevent oxidation, both of which can cause inflammation. They also help support the immune system.
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Course; Salad

Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette

Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette

I like to dress up a classic kale salad with some interesting shredded veggies. Kohlrabi is one of the lesser-known members of the cabbage family and often gets neglected because of its unusual appearance. It has the texture of a turnip but tastes more like a cross between a radish and cauliflower. The avocado-based dressing mimics a creamy balsamic vinaigrette, and it makes this kale salad (or any salad!) irresistible. This salad will hold up for a couple days in the refrigerator, and the flavor and texture get even better with time.
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Ingredients

Instructions

  • Combine the kale, kohlrabi, and carrots in a large bowl and toss well.
  • Scoop the avocado into a food processor or blender along with the balsamic vinegar, oil, and salt.
  • With the machine running, slowly add the water.
  • Drizzle the dressing over the salad, add the sunflower seeds, and toss until all ingredients are well coated.
  • Season to taste with salt.

Notes & Wine Advice

Kale easily tops the list of anti-inflammatory vegetables. It’s a good source of omega-3s, and it’s rich in vitamin K, which is an inflammation regulator.
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Course; Dressing / Salad

Warm Brussels Sprout Salad with Pecans and Currants

Warm Brussels Sprout Salad with Pecans and Currants

I have converted more brussels sprout haters with this recipe than any other. Sautéing the shredded sprouts gives them an almost creamy texture. Adding the toasted pecans and currants brings in just enough sweetness to disguise any lingering bitterness from the sprouts. I’ve used this as a side dish for Thanksgiving meals, and it pairs very well with poultry or white fish.
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Spread the pecans on a baking pan and roast for 8 to 10 minutes, or until fragrant.
  • Transfer to a food processor and pulse until roughly chopped.
  • (Alternatively, you can coarsely chop the pecans by hand.
  • ) Set aside.
  • In a large sauté pan or cast-iron skillet, heat the oil over medium heat.
  • Add the brussels sprouts and toss until thoroughly coated with oil.
  • Add the currants and salt and sauté, stirring occasionally for 2 to 3 minutes.
  • Deglaze the pan with the broth, scraping up any brown bits.
  • Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, until the brussels sprouts are tender.
  • Remove from the heat, stir in the pecans, and serve.

Notes & Wine Advice

Brussels sprouts help reduce inflammation in a number of ways. Compounds in this member of the cabbage family help the body process toxins, fight off free radicals, and block pro-inflammatory pathways.
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Course; Nuts / Salad

Bhutanese Rice and Flageolet Bean Salad

Bhutanese Rice and Flageolet Bean Salad

If you’ve ever been served red rice when you ordered brown at a Thai restaurant, chances are it was Bhutanese rice. This nutty, earthy, red-toned rice is as nutritious as brown rice but cooks in half the time and is a whole lot more interesting. Flageolet beans are a favorite in French cuisine, and their pale green hue makes them a beautiful companion to the red rice. If you can’t find flageolets, you can substitute cannellini beans or baby limas. Kombu is a type of seaweed that imparts minerals and helps break down the fiber in the beans.
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Ingredients

Instructions

  • Rinse and drain the beans and transfer to a large saucepan.
  • Add the water and kombu and bring to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, for 45 to 50 minutes, or until the beans are tender.
  • Discard the kombu and drain any excess water from the beans.
  • Measure 1 cup of the beans for use in the salad, reserving any extra for another use.
  • Meanwhile, combine the rice and broth in a medium saucepan and bring to a boil over high heat.
  • Cover, reduce the heat to low, and simmer for 20 minutes.
  • Measure 1 cup of the rice for use in the salad, reserving any extra for another use.
  • In a large bowl, combine the 1 cup beans, 1 cup rice, chard, fennel, parsley, and sunflower seeds.
  • In a small bowl, whisk together the oil, vinegar, garlic, and salt.
  • Drizzle over the salad and toss until well coated.
  • Serve warm or cold.
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Course; Rice / Salad

Brussels Sprout Slaw

Brussels Sprout Slaw

Eating brussels sprouts raw may seem likeabsolute madness to most. Until you think about the fact that it’s just baby cabbage,so it’s actually genius to use it for slaw. If you object to mayonnaise-ladensalads, this will be a welcome replacement. The sprouts and purple cabbage arenicely dressed in a light vinaigrette with a bit of an Asian flair. The sesameoil offsets the grassy notes of the flaxseed oil and balances perfectly withthe tangy sweet rice wine vinegar. I use flaxseed oil because it’s a goodvegetarian source of omega-3s, but you can substitute extra-virgin olive oil ifyou don’t have flaxseed on hand.
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Ingredients

Instructions

  • In a small bowl, whisk together the rice wine vinegar, sesame oil, flaxseed oil, and agave.
  • Set aside.
  • Chop the brussels sprouts into fine strips or use a food processor to shred them.
  • Chop the purple cabbage into thin strips or shred in a food processor.
  • Combine the brussels sprouts and cabbage in a large bowl with the raisins and poppy seeds.
  • Drizzle the vinaigrette over the slaw and toss thoroughly to coat.

Notes & Wine Advice

This slaw gets better after marinating in the dressing for at least a couple hours in the refrigerator. I love to pair leftovers with grilled halibut or cod for fish tacos.
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Course; Salad

Wild Rice and Roasted Vegetables

Wild Rice and Roasted Vegetables

This dish is a mainstay in my repertoire of sidesbecause it’s simple, versatile, and a crowd-pleaser. The types of veggies Iroast correspond with what’s in season, so sometimes it includes more rootvegetables, like rutabaga, turnips, and beets, and other times it includeszucchini, mushrooms, and sweet potatoes. Regardless of the combination I use,dinner guests almost always ask for the recipe.
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Ingredients

Instructions

  • Preheat the oven to 425 degrees F.
  • Put the broth and rice in a large saucepan and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for approximately 50 minutes, or until the broth is absorbed and the rice is tender but not mushy.
  • Meanwhile, combine the carrots, zucchini, onion, broccoli, and mushrooms in a large bowl.
  • Drizzle with the grapeseed oil, sprinkle with 1 teaspoon of the salt, and toss until well coated.
  • Spread the vegetables in a single layer on a large baking pan.
  • Roast for 20 minutes, stirring after 10 minutes.
  • Transfer the vegetables back to the large bowl.
  • Stir in the rice.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, remaining ½ teaspoon salt, and Italian herbs.
  • Drizzle over the vegetables and rice and toss until well combined.
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Course; Rice / Vegetables