Masala-Stuffed Okra

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For The Spice Mix 1/2 teaspoon vegetable oil 3 dried red chili peppers 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds For The Stuffing Masala 1/2 small red onion, minced 1 clove garlic, minced 2 tablespoons vegetable … Continued

Sautéed Bok Choy

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2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 teaspoon freshly grated ginger (from 1/2-inch piece) 1/4 teaspoon red pepper flakes 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces … Continued

Butter Braised Kohlrabi

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2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes 1 cup chicken stock 4 tbsp. unsalted butter, cubed 1½ tsp. fresh thyme leaves Kosher salt and freshly ground black pepper, to taste Put kohlrabi, chicken stock, 2 tbsp. … Continued

Green Beans with Lemon and Garlic

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2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes or fresh jalapenos 1 tablespoon lemon zest Salt and freshly ground black pepper Blanch green beans … Continued

Chard and Coconut Soup

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1/2 lb. chard 1/4 lb. mustard, kale or more chard 2 medium-sized onions, finely chopped 1 garlic clove, finely chopped 2 TB. olive oil 6 cups vegetable stock 1 (12-ounce) can coconut milk salt and pepper Prepare the chard and … Continued

Purslane and Parsley Salad

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3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 … Continued

Lemon Basil Cookies

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2 cups blanched almond flour ¼ teaspoon celtic sea salt ¼ teaspoon baking soda ¼ cup coconut butter ¼ cup honey 1 tablespoon chopped basil 1 teaspoon lemon zest   Combine almond flour, salt, and baking soda in a food processor Pulse in coconut butter, honey, … Continued