Grilled Summer Vegetables with Wood Sorrel Butter

Serves 4

A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).
I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the [...]

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Israeli Chopped Salad

Serves 4
The secret to success of this recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors!
Ingredients
4 small Israeli cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine [...]

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Italian Antipasti Plate

Serves 10
Ingredients
2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili [...]

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Potage of Spring Greens, with Green Garlic and Mint

Serves 4-6
INGREDIENTS
2 tablespoons extra virgin olive oil
2 cups onions, finely chopped
6 cloves garlic, peeled and left whole
Salt
1 small potato, peeled and diced
1 bunch dandelion greens
1 large bunch arugula
4 cups vegetable stock or water
1 (10 ounce) bag baby spinach
½ cup fresh mint leaves
½ cup créme fraiche
DIRECTIONS
Combine the oil, onions, and garlic in a heavy saucepan over [...]

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Ramen Tofu and Vegetables in Dashi

Serves 4
Ingredients
For the soup

8 ounces Ramen
½ cup naturally brewed soy sauce
1⁄3 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger
1 cup snow peas, stringed and halved crosswire
1 package soft tofu, cubed
For the garnishes

1 romaine lettuce heart, shredded
1 cup daikon or red radish, cut into matchsticks or coarsely shredded
2 scallions, trimmed and thinly sliced
Hot sauce, [...]

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Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

Serves 6
INGREDIENTS
1 3 to 4-pound chicken
2 small lemons, quartered
For Compound Butter
4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces
PREPARATION
Preheat oven [...]

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Sauteed Baby Artichokes with Garlic and Mint

Serves 4
INGREDIENTS
¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper
DIRECTIONS
Warm the oil in a heavy 8 to 10-inch skillet over medium heat [...]

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Shrimp & Quinoa with Vegetables

Serves 6

Ingredients

1 cup cooked quinoa
2 small carrots, thinly sliced
1 large red bell pepper, cored, seeded and chopped
3 teaspoons grated ginger
2 clove garlic, sliced
1 small red chile, minced (optional)
8 ounces snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
6 ounces small shrimp, peeled and cleaned
3 scallions, chopped (whites and part of greens)
½ cup cilantro
1 tablespoon soy sauce
Vegetable [...]

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Tandoori Toasted Vegetables with Cucumber Mint Chutney

Serves 4

Ingredients

Olive oil or canola oil
6-8 baby potaotes, halved
2 cups cauliflower florets
2 medium carrots, chopped large
1 red bell pepper, chopped large
1 green bell pepper, chopped large
1 red onion, chopped large
1 medium yellow onion, chopped large
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ [...]

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Tangy Muhammara (Red Pepper & Walnut Dip)

Ingredients
1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed
Directions
In the food [...]

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Thai Style Spicy Vegetables

Serves 6
Ingredients
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)
Directions
In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red [...]

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Vegetable, Bean, and Cheese Burritos

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or [...]

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