Roasted Cauliflower & Coconut Soup

1 head of cauliflower, chopped
1 large yellow onion, peeled and chopped
3-4 cloves garlic, halved
5 cups organic vegetable stock
14 oz. coconut milk
2 tbsp. Thai curry paste
1 tsp. cumin powder
½ tsp. coriander powder
½ tsp. turmeric powder
1 tbsp. fresh chives
Sea salt and freshly ground pepper, to taste.

  1. Preheat oven to 375º F. Spread cauliflower, onion, and garlic in a single layer on a baking sheet and bake until golden brown, about 25 to 30 minutes.
  2. While the vegetables are baking, bring the vegetable stock, curry paste, cumin, coriander, and turmeric to a boil in a large pot over medium-high heat.
  3. Remove the vegetables from the oven and add them to the stock pot. Reduce the heat to low, add some salt and pepper, and let simmer for about 15 minutes.
  4. Carefully blend the soup in batches in the blender until desired consistency. Stir in the coconut milk, adding additional salt, pepper, or more spices if needed. Ladle into serving bowls. Add chives for garnish.

Sweet Potato Coconut Soup

2 cups water
1.5cups coconut milk (mix with the water above)
4 tablespoons olive oil
2 onions (chopped)
1 pound of sweet potatoes (peeled and roughly chopped)
2 cloves garlic (crushed)
1/2 inch fresh root ginger (peeled and finely chopped)
¼ red chilli (finely chopped - adjust this to your taste)

Heat the oil in a large pan. Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four about 5-10 minutes. Add the garlic, ginger, and chilli, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil. Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender Allow it to cool slightly, and either in a blender or with an immersion blender blend the soup.  Gently reheat and serve warm.

Roasted Tomato Salsa - Salsa Quemada

This is our favorite salsa in the world!  When tomatoes are in season, you'll always find a large bowl of this in our fridge - for salsa & chips, to dress tacos, or eat with black beans.  Thank you, Mama Calla, for making this for us! 

5 large roma or red tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
juice of 1/2 lime (to taste)
2 cloves garlic, minced (optional)
1/4 cup minced white onion
1 teaspoon salt, or to taste
1 bunch cilantro, finely chopped

Make sure your kitchen is well ventilated. Place the whole tomatoes inside a packet of aluminum foil and seal it at the top so you have a little foil package.  Place over a medium flame - you'll need a gas stove for this, or you could use your grill.  Dry-roast them until the tomatoes feel soft to the touch when you push on them through the foil packet.  About 10 minutes or longer.  You'll hear the foil crackling and the smell of the charred tomato skin.  This is what you want! 

Place the tomatoes and all the other ingredients in a food processor and pulse just a few times - be careful not to over-process or you will end up with soup!  You want some chunks!  Taste for seasoning. The salsa will keep, refrigerated, for several days.

Cabbage Slaw with Cilantro & Lime

Juice of 1 lime
4 tablespoons of white vinegar
1 clove of garlic, finely chopped
1 tsp. cumin
1 tsp. chili powder
1 tablespoon honey
salt & pepper
1/4 cup of good olive oil
handful of cilantro, rinsed well and minced
2 scallions, chopped
1 cabbage, cored and grated

In a large bowl, whisk together first seven ingredients. Then slowly drizzle in the olive oil as you whisk vigorously. Next, mix in cilantro and chopped green onions. Finally, add cabbage and mix well.

Red Oakleaf and Bibb Salad with Gruyere, Garlic Croutons and Dijon Vinaigrette

1/8 teaspoon Kosher salt
freshly ground black pepper
2 teaspoons water
1 teaspoon minced shallots
4 teaspoons Dijon mustard
1 tablespoon French red wine vinegar
1/2 cup grape seed oil

1 cup 1/2 inch bread cubes
1 garlic clove, unpeeled and smashed
2 heads Bibb lettuce, washed, dried, and gently torn into 2-inch pieces
5 ounces red oakleaf lettuce, stems cut away, washed and dried
1/2 cup shredded Gruyere cheese (2 ounces)
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees for the croutons.
Combine the vinaigrette ingredients in a jar, close tightly with a lid and shake vigourously until it develops a creamy consistency.
Spread the bread cubes on a cookie sheet and bake in the oven until lightly toasted, about 5 minutes. When done, flavor the hot croutons by tossing in a bowl with the smashed garlic clove.
To assemble the salad, pour the vinaigrette into a large bowl. Add the lettuces, half the shredded Gruyere, and the croutons. Season with salt and pepper if necessary. Mix thoroughly. Garnish with the remaining Gruyere and serve.

SOURCE: Union Square Cafe Cookbook

Turnip Greens with Garlic & Parmesan

3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly into ribbons
2 tablespoons grated Parmesan cheese
Shaved Parmesan for garnish

In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring, until it becomes fragrant. Add the greens.

Cook, stirring until the leaves seem coated with the oil, then add about ¼ cup water, cover and lower heat to simmer. Cook, stirring occasionally, until greens are tender, 10-15 minutes, and most liquid is absorbed or cooked off.

Add the grated Parmesan and stir well to combine. Serve hot, topped with shavings of more Parmesan. Serves 4 as a side vegetable.

Spaghetti Squash with Turkey Meatballs

1 spaghetti squash
1 pound ground turkey
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried sage
1/2 tsp sea salt
black pepper to taste
1 egg beaten
1 jar of your favorite organic tomato sauce
1/2 cup shredded raw parmesan cheese (for topping)

Preheat oven to 350 degrees
Slice spaghetti squash in half and remove all seeds with spoon
Place spaghetti squash face down on large baking sheet, add 1/2 cup water and over with foil
Cook spaghetti squash for 45 minutes
While spaghetti squash is cooking, mix together remaining ingredients (except cheese) in a large bowl
Make 2 tbsp size meatballs with hands and place on a greased cookie sheet
Bake for 20 minutes (along side the spaghetti squash) (turning half way through)
Remove turkey meatballs from oven, and place into a pan with sauce, warm sauce thoroughly
Remove spaghetti squash and scrap insides
Place spaghetti squash in a brown and pour sauce and meatballs on top
Sprinkle with parmesan cheese and enjoy!

Note: Please choose all organic ingredients if possible

Source: - Food Babe


Warming Minestrone Soup with Quinoa & Kale

1 sweet onion - medium diced
2 celery stalks - medium diced
3 carrots - medium diced
2 tablespoons olive oil (or enough to cover the bottom of the pot)
2 cloves garlic - finely chopped
2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
2 cups green beans - cut into 1 inch pieces
1 bell pepper - medium diced
1.75 lbs of fresh tomatoes or 1 x 28 ounces can (BPA free) crushed tomatoes
4 cups of water
1 15 ounce can (BPA free) of cannellini beans
1 15 ounce can (BPA free) of chickpeas
1 cup quinoa
2 cps kale - stems removed
1 teaspoon turmeric
pinch of red pepper flakes
salt and pepper to taste

Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
Add the garlic and a pinch of red pepper flakes and cook for about 1 minute or until garlic begins to color.
Add the zucchini and green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.


Sauteed Zucchini with Mint, Basil, and Pine Nuts

1 pound zucchini
3 tablespoons olive oil
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons pine nuts or walnuts, lightly toasted
1 or 2 teaspoons red wine vinegar
sea salt and freshly ground pepper

Slice the zucchini into rounds a scant 1/2 inch thick. Heat the oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes. They won't necessarily cook evenly.

Meanwhile, chop together the garlic, mint, basil, and capers and toast the pine nuts.

When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well. Taste for salt and season with pepper.

Source: Vegetable Literacy - Deborah Madison

Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs

1 head radicchio
1 egg, hard-cooked
walnut-Shallot Vinaigrette
2 tablespoons chopped parsley
sea salt
fresh bread crumbs crisped in olive oil or chopped toasted walnuts, to finish

Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise. Peel the egg and chop the white and yolk.

Toss the radicchio with the vinaigrette and the parsley. Taste for salt, add more if needed, and toss again. Arrange the radicchio on individual plates. Strew the chopped egg and bread crumbs over each and serve.

Walnut-Shallot Vinaigrette (makes about 1/3 cup)

1 large shallot, finely diced
sea salt
1 tablespoon aged sherry or red wine vinegar
1/12/ teaspoons prepared mustard
3 tablespoons walnut oil, or more, as needed

Combine the shallot, 1/4 teaspoon salt, and vinegar in a bowl and let stand for 10 minutes. Whisk in the mustard and 3 tablespoons oil and taste. If the vinaigrette is too sharp, whisk in a little more oil.

Source: Vegetable Literacy - Deborah Madison


Beet, Fennel + Apple Soup

2 tablespoons extra virgin olive oil
1 fennel bulb, green parts discarded, white parts diced
1 yellow onion, diced
2 garlic cloves, finely minced
coarse sea salt
3 medium beets, peeled and roughly chopped
2 small apples, peeled and roughly chopped
6 cups vegetable or chicken stock
freshly ground black pepper

Heat the olive oil in a soup pot set over medium heat. Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned, about 10 minutes.

Add the beets and apples to the pot and pour in the stock. Turn the heat to high, bring the soup to a boil, then turn the heat down and let the soup simmer until the beets and apples are completely soft, 30 to 35 minutes. Carefully puree the soup in a powerful blender and season to taste with salt and pepper.

Source: It's All Good - Gwyneth Paltrow and Julia Turshen

Turkey + Black Bean Chili with Sweet Potatoes

2 sweet potatoes, peeled and cut into 3/4 inch pieces
1/4 cup extra virgin olive oil, divided
course sea salt
1 large yellow onion, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sweet pimenton
1/2 teaspoon mild chili powder
1 pound ground turkey
28 ounce can whole peeled tomatoes (BPA free)
14 ounce can black beans, rinsed and drained (BPA free)

Preheat the oven to 400 degrees f

Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a parchment-lined baking sheet. Evenly sprinkle with a good pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot set over medium heat. Add the onion, garlic, cumin, pimenton, chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8-10 minutes. Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned.

Add the tomatoes and a large pinch of salt to the pot and turn the heat to high. Swish 1/2 cup of water in the tomato can to get all the tomato bits off and add this liquid to the pot, too. Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes. Use the back of your wooden spoon to crush the tomatoes as they cook.

Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes.

Source: It's All Good - Gwyneth Paltrow and Julia Turshen


Roasted Cauliflower & Cheddar Soup

1 ( 1 1/2 pound ) head of cauliflower, cut into florets
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup shredded white cheddar cheese
Salt and freshly ground black pepper, to taste

Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the bread with crusty bread or homemade croutons.

Source: Two Peas & Their Pod Blog -


Cauliflower & Chickpeas with a Mustard Vinaigrette

14 ounces cooked, drained chickpeas
1 head cauliflower, leaves removed and cut into bite-sized florets
olive oil
coarse sea salt
1 tbsp. dijon mustard
1 tbsp. seeded mustard
1 tbsp. white wine vinegar
black pepper
1/4 cup chopped parsley

Preheat oven to 400F.  Toss chickpeas and cauliflower together in a large roasting pan with 3 tbsp. olive oil and a big pinch of salt.  Roast, stirring occasionally until everything is brown and cauliflower is soft.  About 45 minutes.

Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and pepper.  While the chickpeas and cauliflower are still warm, toss them with the dressing and parsley.  Serve warm or at room temperature. 

Source: It's All Good - Gwyneth Paltrow & Julia Turshen


Roasted Cipollini Onions with Honey & Balsamic

2 quarts water
4 pounds Cipollini onions
4 rosemary sprigs
1 cup dry red wine
1/2 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
Rosemary sprigs

Preheat oven to 475°.

Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

Napa Cabbage Salad

1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

Wilted Spinach Salad with Caramelized Onions & Warm Feta Dressing

  • 1/2 lb. spinach
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
  • 1 7-ounce package feta cheese, coarsely crumbled
  • 2 tablespoons Sherry wine vinegar

Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

Cabbage, Beet & Carrot Salad with Cashews in a Ginger & Soy Dressing

3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper, deseeded and finely sliced
1/2 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped

For the soy, chilli & ginger dressing:
100ml dark soy sauce
100g clear honey
juice of 4 large limes
1 tablespoon caster sugar
2 cloves of garlic, crushed & finely chopped
2cm piece of fresh root ginger, peeled & finely chopped
75g cashew nuts

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

If you have a Japanese mandoline, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips; or cut them into very fine, long julienne stripes with a sharp knife. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.

Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl, along with the pepper, red onion, mint, coriander leaves and toasted cashews, and toss lightly.

To serve, drizzle with the dressing, toss lightly and tumble on to a serving platter.

Cucumber-Purslane Yogurt Salad

You can adapt this recipe using smaller quantities.

5 large Cucumber, peeled, seeded and cut into quarter-round slices
    1/4 pound Purslane, large stems removed, washed and drained well
    2 tablespoons each, Fresh chopped mint, cilantro and chervil
    4 cups Whole milk yogurt
    1/4 cup Virgin olive oil
    3 cloves Garlic, puréed with the blade of a knife
    2 teaspoon ground Coriander
    kosher Salt and ground Black Pepper

    Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.