“This is one of my family’s favorite brunch dishes.” ~ Catherine Barr INGREDIENTS: 4 cups broccoli, coarsely chopped 4 cups cauliflower, coarsely chopped 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 1 cup onions, chopped 2 cups breadcrumbs 1 egg Salt and pepper to taste. METHOD: Preheat oven to 325°F. Steam...Read More

I enjoy using vegetables to make sauces. It makes for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a sauce using carrot juice which I reduce to a glaze consistency, but for this version, I wanted something less sweet...Read More

Sformato sounds far more elegant than “broccoli flan” but I think more people get the idea with the latter name. Vegetable custards have a long tradition – just think about quiches or frittatas – they’re just bigger and have crusts. Individual vegetable flans are a bit more elegant and work well in a fancy menu...Read More

Quick and easy, this recipe is quite flexible. Add whatever herbs you want, change the liquid around, or add chili flakes or not. You could even add a little grated Parmesan to the pan at the end if you wish. Make it your own! INGREDIENTS: 3/4 lb. broccolini (if it is very thin and not...Read More

INGREDIENTS: 1/4 cup canola oil 2 teaspoons mustard seeds 1-1/2 teaspoons turmeric 2 teaspoons fresh grated ginger 1 medium onion, sliced thinly 1 head cauliflower, cut into flowerets 1-1/2 teaspoons salt 1/2 to 1 teaspoon red pepper flakes (or to taste) 2 tablespoons lemon or lime juice 2 tablespoons fresh cilantro, chopped METHOD: Heat oil...Read More

INGREDIENTS: 2-3 small bok choy 1 tablespoon red pepper flakes 1/2 cup canola oil 2-3 tablespoons soy sauce, to taste 1 tablespoon fresh ginger, chopped 10 shiitake mushrooms, stems removed, sliced METHOD: Cut bok choy in half by slicing down the center. Wash the bok choy thoroughly behind the leaves. Trim the larger leaves by...Read More

INGREDIENTS: Asparagus: 2 lbs. asparagus, trimmed 1/4 cup grapeseed oil or other neutral-flavored oil Salt and pepper to taste Romesco Sauce: 1 cup Marcona almonds, toasted 10 cloves garlic 1 cup extra virgin olive oil 2 tablespoons sherry vinegar 2 to 3 tablespoons Sambal Olek (see note below) 2 cups roasted red peppers, chopped Salt...Read More

This is a basic family-friendly recipe enjoyed by kids and adults alike. You can easily vary the recipe with a few simple additions. INGREDIENTS: 1 bunch of broccoli (or whatever will feed your family) 2 oz. orange juice or lemon juice (optional) 3-4 tablespoons olive oil Salt and pepper to taste A light sprinkling of...Read More

Here’s my version of a classic. The lemon juice brightens the dish considerably.  This cream sauce would also go brilliantly with peas. INGREDIENTS: 1 bunch of spinach, large stems removed and then washed thoroughly Butter (or grapeseed oil) as needed 2-3 shallots, peeled and finely diced, or ½ medium onion, peeled and finely diced 1...Read More

INGREDIENTS: 1/2 cup brown onion, fine dice 1-2 tablespoons olive oil, or as needed 2 bunches dandelions, stemmed, rinsed, and chopped coarsely 2-3 cloves garlic, peeled and de-germed, minced Salt and fresh ground pepper to taste 1/4 to 1/2 teaspoon sugar (taste the greens to see how much you need for balance) 1 cup of...Read More