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Sicilian Pasta With Cauliflower
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers’ markets in the United States. I found the recipe upon which this is based in Clifford A. Wright’s first cookbook, “Cucina Paradiso: The Heavenly Food of Sicily.” And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.
Stir-Fried Brown Rice With Red Chard and Carrots
A lush bunch of red Swiss chard that I got at the farmers’ market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
Brown Rice With Carrots and Leeks
This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
Gluten-Free Whole Grain Mediterranean Pie Crust
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don’t have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Peppers Stuffed With Rice, Zucchini and Herbs
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Curried Duck Legs With Ginger and Rhubarb
Eggplant, Tomato and Chickpea Casserole
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
Dandelion Tart
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Dukkah-Dusted Sand Dabs
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Millet Polenta With Tomato Sauce, Eggplant and Chickpeas
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Roasted Eggplant and Chickpeas With Tomato Sauce
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Baked Frittata With Green Peppers and Yogurt
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
Gluten-Free Raisin Pistachio Biscotti
I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.
Gluten-Free Chocolate Buckwheat Biscotti
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn’t dominate but seems rather to show off the chocolate.
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Orzo with Summer Squash and Pesto
There’s still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren’t much bigger than the grains of orzo.
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Asparagus Frittata With Smoked Trout
Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Oven Fries
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
Spicy Carrot, Parsnip and Potato Latkes
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.