INGREDIENTS: 2 lbs. amaranth leaves, washed well 1-quart water 1 3/4 cup coconut milk 1 large onion, chopped 2 large tomatoes, seeded and chopped 1 tablespoon vegetable oil 1 teaspoon salt 1 lemon, juiced METHOD: In a large pot, bring water and salt to a boil. Add washed amaranth leaves, cover, and simmer for 12-15...Read More

This traditional Greek recipe features fresh spring vegetables and flavor! INGREDIENTS: 2 pounds fresh green peas, washed 2 pounds fresh red potatoes, with the skins on, washed and diced 2 cloves garlic, minced 1 red onion, small, chopped 1 small can tomato paste 2 sprigs fresh dill Salt, pepper Extra virgin olive oil, as needed...Read More

When I make creamed spinach, I am transported back to a few special dinners at the quaint House of Prime Rib, an old San Francisco restaurant that has served the same menu since 1949. Dinner started with a simple lettuce salad with julienned beets made at the table served along with a warm crusty loaf...Read More

This slow-roasting method allows the natural sugars in the cipollini onions to caramelize and break down into sweeter compounds, making them an ideal side dish for grilled steaks or chicken. Or, add to an appetizer charcuterie or cheese platter for a unique tidbit. INGREDIENTS: 4 – 6 tablespoons unsalted butter 2 pounds cipollini onions, peeled...Read More

INGREDIENTS: 6 large artichokes, trimmed to the pale tender leaves, some stem left on if edible 1 cup loose mint leaves, chopped 2 tablespoon mint leaves, sliced into fine chiffonade* 3 cloves of garlic-thinly sliced 2 lemons, sliced (optional) plus 1 lemon cut in half for rubbing the cut surfaces Salt and fresh ground pepper...Read More

Roasting vegetables brings out their natural sweetness and crispy edges add a toothsome quality that makes them extra-delicious with a garlicky aoili. INGREDIENTS: Aioli: 1 cup mayonnaise, such as Best Foods 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon...Read More

INGREDIENTS: 1 – 2 1/2 pound Romanesque cauliflower, core removed and cauliflower broken up into florets 4 tablespoons extra virgin olive oil 1/4 teaspoon red pepper flakes 1/2 teaspoon coarse kosher salt Several grinds of black pepper METHOD: Preheat the oven to 425°F. Place all ingredients in a bowl mixing bowl. Toss and mix the...Read More

Although this dish is intended to stuff chicken, it is also quite good on its own as a side dish. The goat cheese is a nice option, but the dish is fine without it. Pine nuts work fine in lieu of pistachios. This stuffing works great in whole chicken, chicken breasts, pork chops, fish, or...Read More

  INGREDIENTS: 6 large Portobello mushrooms 1 cup balsamic vinegar 1 cup red wine (or red wine vinegar) 1 cup olive oil 1/2 tablespoon minced fresh rosemary 1/2  tablespoon minced fresh thyme 2-3 cloves garlic, peeled, de-germed, and minced Fresh ground pepper to taste Water if necessary -OR- 2 cups balsamic vinaigrette (see recipe for...Read More

INGREDIENTS: 1 bunch (approx. 1 lb.) asparagus, as thick as you can get 1/2 – 3/4 lb. cremini button mushrooms (about 1½ cups) 1/2 cup red wine 3-4 tablespoons olive oil or extra virgin olive oil 1 tablespoon fresh chopped thyme and marjoram Salt and fresh pepper to taste METHOD: Preheat oven to 425°F. Line...Read More