Serves 4-6 pancakes
-1¾ c. flour
-3 T. brown sugar
-1 T. baking powder
-½ t. baking soda
-½ t. salt
-¼ c. vegetable oil
-1 t. vanilla extract
-1¼ c. of buttermilk
-½ c. chopped strawberries
-½ t. lavender
Strawberry Lavender Topping
-10 oz. strawberries
-½ c. sugar
-½ T. lemon juice
-1 t. vanilla
-¼ c. water
-½ t. lavender
Wash and dice strawberries. Preheat a sauce pot over medium heat. Add diced strawberries, water, and lemon juice. Let it cook for a couple of minutes and stir in sugar and vanilla. Cook over medium for about 10 minutes, stirring often. Add lavender and cook for a couple more minutes. Take off heat.
Pancakes Whisk together the wet pancake ingredients until combined. Whisk in the dry ingredients until smooth and stir in diced strawberries.Let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat.)
Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done. Top with strawberries. Enjoy!
-1-2 inch piece of fresh ginger, coarsely chopped
-2 T. white miso
-3 T. tahini
-1/2 c. water
-3 T. fresh lemon juice
-5 oz. baby Asian salad mixed greens with mizuna (or use your mizuna with lettuce and/or other greens)
-1 sm. radish, sliced into 1/8-inch-thick rounds
-1 carrot, cut into 2-inch-long slender sticks
-2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream.
Strain the dressing through a fine sieve to remove ginger fibers.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve. Enjoy!
-1 sm./med. bunch of kale rabe
-2 T. olive oil, or more if you like
-3 or more cloves garlic, sliced
-a couple of pinches of red pepper flakes
-a couple of squeezes of lemon (about a 1/2 lemon)
-1/4 cup chicken/vegetable broth (ideally homemade)
Rinse and chop your rabe. If there are any woody stems, remove them. Stems should be tender and green and flowers/leaves vibrant and not yellowing from age.
Start the olive oil in a heavy saute pan over medium heat. Add your garlic slices and red pepper, and saute them just enough to flavor the oil, but not to brown the garlic.
Add your chopped rabe, a couple handfuls at a time (add flowers last) and stir to mix with oil and flavorants. Add a few splashes of broth now and again to keep greens moist. You do not want the greens to brown, but sort of steam/braise. We’re talking about 10 minutes total here. Sometimes I put the lid on for a bit at this point to soften them further, then remove to reduce liquid.
Squeeze lemon and stir a few more times. Add salt to taste. Serve. Enjoy!
-1/2 c. mayonnaise
-2 T.Dijon mustard
-1 T. fresh lemon juice
-2 T. chopped parsley
-1 lb. celery root – quartered, peeled, and coarsely grated just before mixing
-1/2 tart green apple, peeled, cored & julienned
-Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Enjoy!
-1 med. black radish, julienned
-2 T. fresh lemon juice
-1 Granny Smith apple, cut in half & cut into very thin slices
-1 lg. carrot, julienned
-1/2 stalk of celery, very thinly sliced
-1 T. unsalted, roasted sunflower seeds
-drizzle of fruity olive oil
-2 T. roughly chopped fresh mint
-Sea salt, to taste
Combine radish and lemon juice in a small bowl and let sit for 30 minutes.
When softened a bit, add apple and carrot.
Drizzle with olive oil to moisten all ingredients.
Stir in sunflower seeds. Sprinkle with mint and salt to taste. Enjoy!
-1 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
Serves 12 as a side
-3/4 c. finely chopped parsley
-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves
-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice
-1/2 c. plus 2 T. extra-virgin olive oil
-4 shallots, halved and thinly sliced (3/4 cup)
-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)
-1 1/2 lb. collard greens, stems discarded, leaves sliced
1/4 inch thick (12 cups)
-3/4 t. crushed red pepper
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.
Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. Enjoy!
Serves 4 as a side
-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried
-1½ T. olive oil
-¾ t. sea or kosher salt
-¼ t. ground black pepper, or more to taste
-1 T. fresh squeezed lemon juice
-½ t smoked (Spanish) paprika
Preheat oven to 425 degrees°.
On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
Roast in bottom third of oven for 5 minutes.
Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.
Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.
Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
-3 c. cauliflower florets
-1 sm. fennel bulb
-1 1/2 T. olive oil, divided
-Zest from 1/2 lemon
-1/4 t. sea salt
-1/4 t. pepper
-1/2 c. chickpeas, drained and rinsed if using canned
-1 t. capers, chopped
-1 T. lemon juice
-2 t. fresh dill, minced
-1/2 recipe for polenta or cooked grain (like quinoa)
Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.
Place in a roasting pan and drizzle with 1/2 tablespoon olive oil, lemon zest, salt, and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Once the cauliflower is tender, remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill, and remaining 1 tablespoon olive oil. Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain. Enjoy!