1 pound beets, greens removed
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 cup summer purslane leaves

Preheat oven to 400. Place beets in a small roasting pan, fill with 1/2–inch of water and cover tightly with foil. Depending on size, roast for 40–70 minutes; when you can slip a sharp-tipped knife through to the center of a beet easily, they’re done.

Toast fennel and cumin in a small saute pan over medium heat for a minute or so, shaking occasionally, until fragrant. Transfer seeds to a mortar and pestle and grind them into a powder. Mix with salt and pepper in a bowl and whisk in olive oil and vinegar.

When beets are done, let cool slightly and peel off skins. Cut into 1/2–inch cubes (or if small, wedges) and add to bowl along with purslane. Toss well to coat and serve. Can be served cool or room temperature.

Serves 4

Related posts:

1. Mama Kourtesi’s Beet and Green Salad
2. Fennel and Granny Smith Salad with Blue Cheese
3. Persimmon and Pomegranate Salad with Pecan-Coated Goat Cheese

4 peaches, peeled, pitted, and finely chopped
1/4 cup finely chopped red onion
1 jalapeno, finely chopped
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
sea salt

Combine all ingredients in a medium bowl. Let stand at least 30 minutes to allow the flavors to develop and intensify. You can make this up to two days in advance and store in the refrigerator.

Makes 2 cups

Related posts:

1. South-of-the-Border Steak Salad with Grilled Pepper and Corn Salsa
2. Habanero-Mango Salsa
3. Farrotto and Eggplant Stacks with Summer Pesto and Salsa Fresca

2 pounds asparagus, trimmed
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
Fleur de sel to garnish

Toss asparagus with olive oil, salt and pepper and let marinate for at least an hour and up to 2.

Heat grill to medium-high and grill asparagus over direct heat for 3-5 minutes, turning on all sides, depending on thickness. Asparagus should be tender and slightly charred yet still crisp.

Serve hot or at room temperature garnished with fleur de sel.

Serves 4

Related posts:

1. Pasta with Asparagus and Prosciutto
2. Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant
3. Garlicky Butterflied Grilled Shrimp

These wedges are the ultimate cross-over food. Served warm, they’d be be lovely on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.

3 pounds fennel bulbs
3 tablespoons extra virgin olive oil, divided
1 cup chopped onion
3 cloves garlic, thinly sliced
2 teaspoons ground coriander
2 bay leaves
1/4 cup dry white wine
2 cups vegetable broth
1 cup water
sea salt and freshly ground pepper

Trim a sliver off the ends off the fennel bulbs, but not enough so that it falls apart. Then cut the bulb into 1-inch wedges lengthwise (like the wedges of an orange).

In a large, high sided saute pan, heat 1 tablespoon olive oil over medium heat. Saute onion and garlic for 5-6 minutes, until soft and slightly browned. Stir in coriander and bay leaves and cook for a few seconds, until fragrant.

Pour in the wine and scrape up any bits stuck to the bottom of the pan. Pour in stock and water and bring to a boil. Nestle the fennel wedges in the pan, sprinkle with salt and pepper and cover. Reduce heat to medium low, so the liquid maintains a medium simmer, and cook for 30-40 minutes, until the tip of a sharp knife can pierce the stem-end of the fennel easily.

Use tongs to remove the fennel wedges to a plate and pour off liquid (the liquid makes a tasty soup base or enhanced vegetable broth). Return the pan to medium-high heat. Swirl in remaining 2 tablespoons olive oil and return fennel to pan. Season with salt and pepper. Cook for 5-8 minutes, turning occasionally, until fennel is slightly caramelized on all sides.

Serve warm or at room temperature.

Serves 8

Related posts:

1. Braised Kale Trio
2. Fennel and Granny Smith Salad with Blue Cheese
3. Sauteed Radishes with Mint

1 tablespoon canola oil
1 cup onion, cut lengthwise into 1/4-inch slices
1 1/2 cups light coconut milk, divided
1/4 cup Fragrant Curry Paste
1 cup low-sodium vegetable or chicken broth
2 tablespoon fish sauce
2 tablespoon sugar
1 cup carrots, peeled and sliced on a bias into 1/4-inch slices
1 cup cauliflower, cut into florettes
1 cup snow peas, trimmed
2 tablespoons freshly squeezed lime juice
1/4 cup asian basil leaves, julienned

Heat the canola oil in a wok or wide skillet over medium-high heat and saute onion for 3 minutes, until just softened. Add 3 tablespoons coconut milk to pan and bring to a boil. Stir in curry paste. Mix in remaining coconut milk, broth, fish sauce and sugar and bring to a boil. Reduce heat and simmer vigorously for 5 minutes.

Add carrots and cauliflower and cook for 10 minutes. Add snow peas and cook another 5 minutes. Turn off heat and stir in lime juice and Thai basil leaves. Season with additional fish sauce, lime juice, sugar or salt to taste.

Serve over rice.

Serves 4

Related posts:

1. Pumpkin Curry
2. Curried Mussels
3. Curry Quinoa Cakes

This is my secret weapon dish for all who say they don’t like cauliflower. High heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet … enough to win over the most ardent naysayers. I call this a “fauxaioli” because it’s essentially a gussied-up, lightened-up store-bought mayonnaise, but it’s one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect–crunchy, creamy, salty, sweet and pungent–without the hassle (or calories) of a full-blown fried affair with homemade mayo. And, based on the amount of raves this dish has received (I’ll often serve it as an hors d’oeuvres with a jar of toothpicks nearby), I’d have to claim success.

1 head cauliflower, cut into small, bite-sized pieces
2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
1 clove garlic, smashed and peeled
2 tablespoons mayonnaise
2 tablespoons light mayonnaise
1 tablespoon freshly squeezed meyer lemon juice, (or regular lemon)
2 teaspoons parsley, finely chopped

Preheat the oven to 450.

In a large bowl, toss the cauliflower bits with the olive oil and a sprinkle of salt and pepper. Spread out in a single layer on a cookie sheet and roast for 25 minutes, turning often after the first 10 minutes.

While cauliflower is cooking, mash the garlic to a paste with a pinch of salt in a mortar and pestle and stir in mayonnaise, light mayonnaise and meyer lemon juice. Scoop into a serving bowl and sprinkle with parsley

Transfer cauliflower to a serving platter and scatter parsley over top. Serve with fauxaioli.

Serves 4

Related posts:

1. Trennette Pasta with Tuna, Lemon, Capers and Spinach
2. Cold Salmon Sandwich with Lemon-Caper Mayo
3. Lemon-Herb Lamb Chops

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
sea salt and freshly ground pepper
2 tablespoons mint, roughly chopped

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.

Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

Serves 4

Related posts:

1. “Sans Pan” Cider Gravy
2. Braised and Seared Fennel Wedges
3. Sauteed Sablefish with Ginger-Soy Glaze

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best.  Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

3 ounces soba noodles
1 tablespoon toasted sesame seeds
1-1/2 teaspoons low-sodium soy sauce
1 teaspoon honey
3/4 teaspoon toasted sesame oil
1/2 teaspoon minced peeled ginger
3 cloves garlic (1 clove minced, 2 cloves thinly sliced)
2 teaspoons peanut oil
1 pound greens (baby spinach, regular spinach, you choy, baby bok choy, etc.)
8 ounces cremini mushrooms, cleaned, trimmed, and sliced

Cook soba noodles according to package directions.  Drain, and rinse briefly under cool water to prevent clumping; drain. Set aside.

Whisk together sesame seeds, soy sauce, honey, sesame oil, ginger, and minced garlic in a small bowl.

Heat a wok or large nonstick pan over medium-high heat.  Add peanut oil and sliced garlic.  Stir-fry until the garlic is fragrant, about 1 minute. Add the greens.  Depending on the size of your wok, you may need to work in batches.  Stir-fry 4 minutes or until greens are wilted, any water clinging to the leaves has evaporated, and any stalks are crisp-tender.  (If too much water collects, carefully spoon it out of the pan.)

Push the greens to one side, and add the mushrooms.  Stir-fry 2 minutes. Add soy sauce mixture and cooked noodles.  Toss to coat; cook about 1 minute to heat through. Serve immediately.

Serves 2 to 4

Related posts:

1. Simple Udon Soup
2. Umami Stuffed Mushrooms
3. Chicken and Mushroom Lettuce Cups

This side dish uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese, and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas, or thawed frozen peas would work well, too. To cook fresh peas, blanch them in boiling water for 2 minutes or until tender but not mushy, drain, and rinse in cold water.

1 teaspoon canola, or olive oil
1/4 cup finely minced onion
1 cup Indonesian Volcano Rice or any brown rice
1-3/4 cups water
sea salt
1 bay leaf
1 cup cooked fresh English peas OR 1 cup thawed frozen green peas
2 tablespoons chopped flat-leaf parsley
Freshly ground black pepper to taste

Preheat oven to 350.

Heat oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes, or until tender. Add rice and sauté 1 minute. Add water, salt, and bay leaf; bring to a boil. Cover, transfer to oven and bake for 30 minutes.

Remove from oven and fluff with a fork. Cover and let stand 10 minutes. Discard bay leaf and stir in peas and parsley. Add pepper to taste.

Serves 6

Related posts:

1. Chef Kurt’s Mom’s Wild Rice Dressing
2. Pearled Barley Risotto with Peas, Pecorino, and Prosciutto
3. Mississippi “Caviar” with Cider Vinaigrette

Nothing showcases the culinary power of eggs quite like a soufflé. The yolks bind and enrich the base while the beaten whites leaven the soufflé for its characteristic light, airy texture. This is a classic spring version, but you could add mushrooms, substitute different vegetables, or swap the cheese for a different variety. Prepare the base ahead of time and refrigerate, if you like, but wait until just before baking to combine the base with the beaten egg whites. (Save the extra egg yolk to make Pasta with Asparagus and Prosciutto.) The soufflé begins to deflate as soon as it comes out of the oven, so serve it immediately with a “Bon Appetit!” in your best Julia Child imitation. Pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.

2 tablespoons plus 1/2 teaspoon grapeseed or canola oil, divided
2 tablespoons dry breadcrumbs
1 (13-ounce) bunch fresh spinach, washed and tough stems removed
1 garlic clove, minced
1 cup low-fat milk
3 tablespoons unbleached all-purpose flour
Sea salt and freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg yolks
5 large egg whites, at room temperature
3/4 cup (3 ounces) shredded Gruyere cheese

Preheat oven to 425. Position rack on lowest level in oven.

Oil a 1.5-quart soufflé dish with 1/2 teaspoon oil. Dust sides and bottom with breadcrumbs and chill.

Heat a large nonstick skillet over medium-high heat. Add spinach, with water clinging to it from washing, in batches. Sauté 2 minutes, or until wilted. Dry spinach thoroughly in a clean kitchen towel, squeezing out any excess moisture. Chop finely.

Heat milk in small saucepan over medium heat to 180 (until tiny bubbles form around edge); do not boil.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, or until fragrant. Add flour and cook 2 minutes, or until flour loses its raw taste, stirring constantly. Remove from heat and whisk in warm milk. Whisk constantly over medium heat for 1 minute, or until very thick, then mix in salt and nutmeg. Whisk in egg yolks, one at a time. Stir in spinach. Scrape yolk mixture into a large bowl.

Using electric beaters, beat egg whites until stiff, satiny peaks form; do not overbeat. Using a rubber spatula, gently fold one-fourth of whites into yolk mixture. Repeat with remaining whites, sprinkling in a handful of cheese at a time. Gently scrape mixture into prepared dish.

Place dish in oven and reduce heat to 375F. Bake 35 minutes or until puffy and lightly browned.

Serves 4

Related posts:

1. Spanish Leaning Spinach and Chickpea Dip
2. Sweet Potato-Kale Bread Pudding
3. Trennette Pasta with Tuna, Lemon, Capers and Spinach