NUTTY OLIVE PÂTÉ
Another recipe from my friend Sena, this one taking advantage of the nutritional combination of mushrooms, walnuts, and flax seed. This is an elegant “share with friends” dish, especially those friends who are convinced you are wilting away, gnawing on tasteless, droopy carrot tops for the majority of your meals. SERVES 4 AS AN APPETIZER
1 tablespoon olive oil
1/2 cup finely chopped sweet onion
2 cups button or cremini mushrooms
1 (6-ounce) can black pitted olives
1/2 cup finely chopped walnuts
1 tablespoon ground flax seed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1. Preheat the oven to 350°F.
2. Warm the olive oil in a small pan over low heat, add the onion, and sauté until the onion is browned and beginning to caramelize.
3. While the onion is sautéing, mince the mushrooms and olives in a food processor or chopper.
4. Combine the mushrooms, olives, walnuts, flax seed, salt, garlic powder, and black pepper in a medium bowl. Add the onions to the mixture and again thoroughly mix. Feel free to add other flavors according to personal taste. For example, this pâté is delicious with 1 tablespoon of diced roasted red peppers mixed into it.
5. Scoop the mixture into mini rectangular loaf pans and press firmly. The size of the pans will determine how many will be needed.
5. Bake uncovered for 30 minutes.
6. Chill in the refrigerator overnight. Remove from the pan before serving.
SERVING IDEAS
Serve with crudité, which is a fancy way of saying sliced or whole raw vegetables.
Take breakfast from ho-hum to “Damn!” by adding pâté as a side to a broccoli and red pepper omelet.
Serve with a side of fruit.
Stuff the pâté into vegetables such as a whole red pepper or tomato or on top of celery.
Use as a tantalizing topper on salads.
GREEN MOUNTAIN GRINGO VEGETARIAN CHILI
This chili recipe from friend and chef extraordinaire Michael O’Donnell, Corporate Executive Chef for the TW Garner Food Company, takes some effort but I promise you, the payoff is more than worth it. Hearty, flavorful, spicy, and very delicious. YUM. MAKES 6 TO 8 SERVINGS
4 to 5 tablespoons olive oil
1 red onion, diced
10 large cloves garlic, sliced thin
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 small jalapeno pepper, seeded and minced
1 zucchini, seeded and diced
1 summer squash, seeded and diced
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons paprika
2 tablespoons almond meal
3 (15-ounce) jars Green Mountain Gringo*, Roasted Chili Salsa, divided
2 cups tomato juice
3 tablespoons tomato paste
1 (15-ounce) can black beans, drained well
1 (15-ounce) can chickpeas, drained well, half kept whole, half roughly chopped
juice of 1 lemon
1 bunch fresh cilantro, roughly chopped
1 bunch greens onions, green and white parts, sliced thin
1 to 2 tablespoons salt
2 ripe avocados, for garnish, large diced
* Green Mountain Gringo can be found in Whole Foods and other grocery stores.
1. Place a large soup pot over medium to high heat. Add the olive oil. Once heated, add the onion and cook for 3 to 5 minutes, stirring often, until the onions are soft and translucent.
2. Add the garlic along with the red and green bell peppers, and continue to cook over medium heat for another 3 to 5 minutes.
3. Add the jalapeno pepper, zucchini, and summer squash, and continue to cook until all of the vegetables have softened. Be sure to season lightly with portions of 1 to 2 tablespoons of salt every time you add another vegetable to the pot during the cooking process.
4. Add the cumin, chili powder, and paprika to the vegetables and cook for 1 to 2 minutes.
5. Add the almond meal and cook for another 2 minutes. The almond meal will slightly thicken the chili, so be sure to stir often to prevent the vegetables from burning the bottom of the pot.
6. Next, puree 1 of the jars of Green Mountain Gringo Roasted Chili Salsa until it is smooth.
7. Add the pureed Green Mountain Salsa along with the 2 regular jars to the sautéed vegetables along with the tomato juice, tomato paste, black beans, the whole chickpeas, and the chopped chickpeas, and bring the chili to a simmer.
8. Once the chili comes to a simmer, place a lid on the pot and cook on low heat for about 45 minutes to allow all the flavors to come together. Be sure to stir often.
9. Add the lemon juice, cilantro, and green onions, and continue to cook on low heat for the last 5 minutes before serving.
10. Portion the chili into bowls and garnish with fresh diced avocado.
LEMONY SALMON WITH SWEET ‘N’ SPICY ROOTS
My friend Erinn showed up at my home recently with a bag full of ingredients from the farmer’s market. The way Erinn coaxes flavors from food is nothing short of magical. If you don’t eat fish, the root vegetables are still the bomb, packed with flavor and nutrients. Here’s what Erinn has to say: “I use everything fresh when possible. It just tastes better! If you’re worried about the sugars, cut the sweet potatoes and substitute broccoli or another favorite. If you have no taste for the heat of the chilies, use less or remove seeds to tone it down.” MAKES 2 TO 4 SERVINGS
For Veggies
3 tablespoons coconut oil
2 medium sweet potatoes, in 3/4-inch cubes
1 medium turnip, in 1/2-inch cubes (about 1 cup)
2 golden beets
2 carrots, julienned
3/4 teaspoon fresh peeled ginger, minced
2 cloves garlic, minced
1 medium red onion
1/2 teaspoon fresh turmeric, grated, or 1/4 teaspoon ground tumeric
1 teaspoon apple cider vinegar
1/2 cup cabbage, coarsely shredded
1/2 cup kale (about 3 or 4 leaves), coarsely shredded
1/2 cup cremini mushrooms, sliced
2 Thai chilies, sliced lengthwise
1/2 teaspoon dried rosemary
1 teaspoon chopped Thai basil
cracked pepper and salt to taste
For Salmon
1 tablespoon butter, ghee, or coconut oil
2 green onions, sliced
1/4 teaspoon grated fresh peeled ginger
juice of 1/2 lemon, divided
2 (5-ounce) salmon fillets
Veggies:
1. Heat the coconut oil in a large skillet or wok over medium heat until hot enough to bubble. Toss in a piece of beet to check.
2. Add the sweet potatoes, turnip, and beets all at once. Cook about 5 minutes, stirring frequently.
3. Add the carrots, ginger, garlic, onion, turmeric, and vinegar. Reduce the heat to just below medium. Cover and cook for 5 minutes.
4. Add the rest of the ingredients and simmer another 7 minutes.
Salmon:
If serving with the root vegetables, start this process during step 3 above.
1. Place the butter (or ghee, or coconut oil) in a medium pan and melt fully on medium heat.
2. Add the shallots, ginger and three-quarters of the lemon juice.
3. Simmer until translucent, then remove shallot-ginger mix from the pan and set aside, keeping the butter–lemon juice mixture in the pan.
4. Return the pan to medium heat and add the salmon, skin-side up to sear the fillets, about 5 minutes.
5. Flip the fillets over and pour the remaining lemon juice over the top. Cook 3 minutes.
6. Return the shallot and ginger to the pan. The salmon will become firm as it finishes cooking. Gently pull apart a few layers to make sure it’s cooked through, and remove from the heat.
7. Serve the salmon with shallots and ginger over the top, with generous portions of veggies.
SERVING IDEAS
Serve the vegetables warm over baby spinach for a hot salad.
Use leftover veggies to make a spicy omelet.
Heat up some veggie broth and stir in leftover vegetables for a quick pick-me-up soup.
SPICY COCONUT-CURRY LENTIL STEW
Erinn must have been a gourmet in his previous life. It’s the only explanation for the amazing combination of flavors he pulls from food. That being said, I’m a simple cook and am always squabbling with Erinn over the 150 ingredients he insists on using. However, I lose the argument every time as there’s no way around the fact that his food makes my mouth water. Since this recipe is labor-intensive, I’d suggest doubling it and freezing the extra in quart-size bags to pull out for a healthy on-the-go meal. MAKES 6 SERVINGS
2 pounds sweet potatoes (about 2 large sweet potatoes)
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped
1 medium turnip, in 3/4-inch cubes (about 1/2 cup)
4 cloves garlic, chopped roughly
1 tablespoon grated fresh peeled ginger
1 tablespoon curry powder
1/2 tablespoon grated fresh turmeric
1/2 tablespoon salt
1/2 tablespoon freshly ground pepper
2 small green Thai chilies, sliced
2 cups vegetable broth
1-1/2 cups green lentils
1 cup water
1/2 cup coconut cream
1/2 teaspoon ground cinnamon
4 big leaves of dinosaur kale (aka lacinato kale), chopped in 1/2-inch-wide ribbons
1 medium red bell pepper, sliced in 1/4-inch-wide strips
sliced fresh tomato, for garnish
1. Peel one of the sweet potatoes and chop both potatoes into about 1-inch cubes. Set the peeled sweet potato aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and the unpeeled sweet potato. Sauté until the onions begin to soften and become translucent, about 5 minutes.
3. Add the turnip, garlic, ginger, curry powder, turmeric, salt, and pepper, and sauté for 2 minutes longer, stirring constantly.
4. Add the Thai chilies, vegetable broth, and lentils, and bring to a boil over medium-high heat. Cover the pot, reduce the heat to medium-low, and simmer for 30 minutes, or until the lentils are tender.
5. While the lentils are simmering, boil the water in a medium pot over high heat. Stir in the peeled sweet potatoes and bring to a boil.
6. Reduce the heat to medium, cover, and cook until the sweet potatoes are very tender, about 10 minutes. (A fork should go in without effort.)
7. Drain the sweet potatoes, reserving 1 cup of the hot potato water aside for the puree. Place the sweet potatoes into a food processor. Add the coconut cream, reserved potato water, and cinnamon, and puree until smooth.
8. With 10 minutes left to simmer for the lentils, stir the kale and red bell pepper into the stew.
9. Test to make sure lentils are thoroughly cooked. Add the coconut-sweet potato puree to thicken—and add flavor!
10. Once the stew has thickened, just a few minutes, it’s finished. Garnish with sliced, fresh tomatoes if desired and add salt to taste.
Note: Erinn is a runner and uses this recipe to replenish after a cold morning on the trail. In his own words, “You can play with this recipe for your taste. It doesn’t have a lot of salt, but it does have a lot of flavor! I tend to leave veggies unpeeled and put the ones that cook fastest in just before the end because I like to keep them a bit crisp. You can omit the chili peppers or use less if you don’t like it very hot. You can also use powdered ingredients and regular pepper, but the flavor is so much better to me when everything is fresh.”
STUFFED EGGPLANT
For years, eggplant was my Everest. No matter what I did or how I treated it, my eggplant came out rubbery, slimy, or mushy. When I finally found a recipe that made eggplant taste good, I was over the moon. I now make the following recipe about once a week, eating it for breakfast, lunch, and dinner. SERVES 2
3 or 4 small eggplants or 1 large eggplant
3 tablespoons extra-virgin olive oil
1/2 red or yellow onion,* diced (2 to 4 cups)
assortment of chopped vegetables of your choosing: asparagus, broccoli, red/yellow/orange bell peppers, mushrooms, etc.
4 cloves garlic, minced
1 to 2 tablespoons balsamic vinegar
salt and pepper
* I find using a red onion adds more flavor, but not everyone is a red onion fiend like me. If that’s the case, a yellow onion works just fine.
Tip: Use a stainless steel knife to cut the eggplant. Carbon steel reacts with phytonutrients in the eggplant, causing it to turn black.
1. Preheat oven to 350°F.
2. Spray a baking sheet with coconut oil cooking spray and set aside.
3. Wash the eggplant(s) and cut off the ends. Slice in half lengthwise.
4. Use a small knife to remove the insides of the eggplant and chop. Set aside. Place the hollowed-out eggplant shells on the baking sheet.
5. In a large skillet or wok, heat the extra-virgin olive oil over medium heat.
6. Add the chopped vegetables, including the insides of the eggplant. Sauté until tender, 5 to 10 minutes.
7. Add the garlic and balsamic vinegar. Cook for another 1 to 2 minutes, until the garlic is fragrant. Season with salt and pepper to taste.
8. Spoon the vegetables into the eggplant shells.27 Bake for 30 minutes.
SERVING IDEAS
For a special treat, try stuffing the shells with chopped eggplant, roasted peppers, sun-dried tomatoes packed in olive oil, feta cheese, and pine nuts.
Serve any extra vegetables over Basic Cauliflower Rice (page 85).
Instead of using the hollowed-out eggplant shells, remove the gills from a portobello mushroom, brush the mushroom with extra-virgin olive oil, and stuff with the eggplant-veggie mixture. Bake as above, checking every 10 minutes for doneness.
27I always find I have too many veggies to fit into the shells, which is an awesome problem to have. Simply save any extra sautéed veggies and add to your morning egg scramble for a delicious meal.
BAKED ONIONS
I love food you can stick in the oven and walk away from until it’s time to pull it out and eat. However, I was not sold on the idea of eating an onion for a meal. That is, until I tasted a baked Vidalia onion. You can eat these plain or stuff them with goodies. Either way, it’s a win. Also, your home will smell amazing while they’re cooking! SERVES 1 TO 12 DEPENDING ON HOW MANY YOU MAKE!
1 Vidalia onion per person
2 cups stuffing of your choice—Cauliflower Rice (page 85) and veggies are a favorite of mine
1. Preheat the oven to 350°F.
2. Cut the tops off the onions and use a knife to core out each onion, leaving a thick wall to hold filling.
3. Fill the onions with a vegetable stuffing or a Paleo sauce of your choice (homemade Worcestershire, balsamic vinaigrette, etc.).
4. Wrap each onion individually in aluminum foil and place in a foil-lined baking dish.
5. Bake for 1 hour, until softened and slightly brown.
SERVING IDEAS
Fill the onions with the Stuffed Eggplant mixture (page 97).
Stuff with Basic Cauliflower Rice (page 85), black beans, and sun-dried tomatoes.
If you’re eating cheese, top with a small bit of goat cheese or feta when they come out of the oven.
Save the cored-out onion center and chop or dice and use in other recipes.