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
Here is a very tasty and simple side dish that will become a family favorite in no time. Since pine nuts are very expensive these days, I substitute sliced almonds or pistachios. INGREDIENTS: 1 pound broccoli florets 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 teaspoon minced garlic...Read More
The beauty of this dish is its simplicity — we serve it throughout the year. Fruity hot olive oil coats the leaves, with a splash of lemon to brighten the flavors. For a special treat, use crinkly Bloomsdale spinach or combine it with tender chard, young mustard, and beet greens. Just remember to wilt the...Read More
INGREDIENTS: 3 tablespoons oil 3 cups shredded carrots, peeled and trimmed 1/2 onion, sliced finely 2-4 garlic cloves, de-germed and minced 1 tablespoon of herbs of your choice 1/4 cup white wine Salt and pepper to taste METHOD: Heat a large sauté pan over medium-high heat. Add the oil. When the oil begins to shimmer,...Read More
Here’s a twist on glazed carrots with Moroccan accents. While the orange flower water is not essential, it really does add an extra dimension that’s delightful and mysterious all at once. INGREDIENTS: 1 bunch carrots (1-1½ pounds), peeled and cut into quarter-inch thick slices on the diagonal 1 tablespoon unsalted butter 1/2 tablespoon sugar or...Read More
Here’s a variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual. INGREDIENTS: 1 head of white cauliflower, cored and cut into florets, florets halved 2 ripe Moro or Tarocco (or other) blood oranges 1...Read More
Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch. INGREDIENTS: 1 lb. fresh pea shoots (New...Read More
INGREDIENTS: 1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fat 2 cloves of garlic 2 tablespoons white balsamic vinegar 1 cup dense chicken stock 2-4 tablespoons olive oil 4 ounces orange juice Salt and fresh ground pepper to taste METHOD: Bring a 3-quart sauté pan of water to...Read More
