The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would have thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches? INGREDIENTS: 1 pound dandelion greens, well washed 1/2 cup chopped onion 1...Read More

Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only...Read More

A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More

INGREDIENTS: 8-10 small zucchinis sliced into 1/4- inch coins -OR- 6 medium zucchinis halved lengthwise and sliced into 1/4-inch half-moons Water Salt and pepper 1 1/2 tablespoons extra virgin olive oil METHOD: In a non-stick or well-seasoned pan, place the zukes with enough water to just cover. Add a pinch of salt and 1/2 tablespoon...Read More

INGREDIENTS: 1 bunch Tokyo turnips 1 tablespoon butter or neutral oil 1/2 tablespoon sugar Salt and pepper Some water METHOD: Peel the turnips and cut them into pieces 3/4″ at the wide end. In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil....Read More

INGREDIENTS: Polenta 1 tablespoon extra virgin olive oil 2 teaspoons finely chopped garlic 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper 1/2 teaspoon kosher salt 2 quarts vegetarian chicken broth 3 cups cornmeal 1 ounce vegan soy margarine 1/2 teaspoon dry oregano leaves Tomato Sauce 1 tablespoon extra virgin olive oil 3/4...Read More

INGREDIENTS: For the Greens: Mixed baby greens (or any mix of kale, collard, and/or chard)   Leeks or red onions (no substitutions, as these are what give the dish a little sweetness) Garlic Shiitake mushrooms Olive oil Lemon Salt and pepper METHOD: In a large sauté pan over medium heat, warm enough olive oil to...Read More

INGREDIENTS: 8 zucchini blossoms with baby zucchini attached (female blossoms) 8 teaspoons soft goat cheese, feta or ricotta 1 tablespoon butter 2 tablespoons shallot, minced 1 cup tomato, finely chopped Salt and pepper to taste A few leaves shredded basil (optional) METHOD: Gently open the zucchini blossoms and place a teaspoon of cheese in each...Read More

INGREDIENTS: 3 large sweet potatoes 1 tablespoon vegetable oil 2 tablespoons melted butter 1/2 teaspoon habanero powder 1/4 cup dark brown sugar 3 tablespoons ginger, freshly grated 2/3 cup fresh orange juice 2 tablespoons fresh Key lime juice 1 tablespoon Jamaican dark rum 1/2 teaspoon Jamaican allspice METHOD: Preheat oven to 350°F. Wrap sweet potatoes...Read More

INGREDIENTS: 1 head romanesco 2 tablespoon olive oil, or more to taste 1/4 teaspoon salt to taste 1/4 teaspoon fresh black pepper 1/4 garlic powder 1/4 teaspoon cumin powder METHOD: Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spritz with vegetable oil non-stick spray. In a plastic zip-top bag, place all ingredients...Read More