Use any of your favorite vegetables in place of those suggested above. Other options include spinach, chard, onion, peppers, tomato.
Posts by Marcy Kirshenbaum
Shiitake Pate
Slow sauté mushrooms in 1/8 cup of oil and 1 T of herbs, until they create jus. Place in food processor with seeds/nuts, salt and remaining oil. Puree until smooth.
Shaved Organic Brussels Sprouts with Shiitake Mushrooms
Wash Brussels sprouts and remove stems. Shave sprouts with a food processor or slice thinly. Heat oil in large pan over medium heat. Add onion and let soften for 1-2 minutes.
Crazy Easy Italian Chicken
Preheat oven to 350º F. Pound the chicken breasts to flatten. Generously sprinkle the herbs and spices on both sides of the chicken.
Curried Quinoa
In a medium saucepan over high heat, bring broth to a boil. Add quinoa, curry powder and ginger. Turn heat down to medium-low, cover and simmer until quinoa is tender, about 20 minutes. Allow to cool. Can be made a day ahead and refrigerated.
Collard Green Burrito
Wash collard green leaves well, trim off thick stem (will look like tortilla) and with a fork mash the center vein to make it more pliable.
Cod with Mustard-Caper Sauce
In a small bowl, stir together the mustard, capers, tarragon, 1 tsp olive oil and 2 T +/- water to adjust consistency to make it spoonable
Chili-Roasted Carrots
Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat.
Cauliflower “Fried” Rice
Using a food processor with a shredding disk attachment or using the largest holes of a box grater, shred the cauliflower. In a small bowl, beat the egg and water with a fork until smooth.
Beef & Arugula Stir-Fry
Stir-fry the beef in a pan with 2 teaspoons of oil over medium-high heat for about 2 minutes or until browned. With tongs or a fork, remove beef, allowing excess oil to drip off, set aside.