2 cups Brussels sprouts (ends off and outer leaves removed) 1 Tablespoon olive oil or butter 1 clove garlic, minced 1/4 cup apple cider 1/8 teaspoon each sea salt and black pepper, or to taste
Cut an X in the bottom of each sprout. Bring a pot of water to a boil. Add sprouts and return to a boil. Cook, covered, 20 minutes until sprouts are tender but still firm. Drain.
Heat oil in a skillet over medium-high heat. Add sprouts and garlic. Sauté 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
Add salt and pepper to taste and serve immediately.
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2 pound asparagus 2 Tablespoons olive oil 1/4 teaspoon each salt and freshly cracked pepper, to taste 1 lemon cut into wedges 3 Tablespoons toasted pine nuts Parmigiano Reggiano cheese
Preheat oven to 400 degrees. Wash asparagus and snap the ends off about one inch from the bottom. Arrange asparagus in one layer on a baking sheet. Drizzle with oil and toss to evenly coat. Roast for 20 minutes or until the spears are tender, stirring once. Place on a platter, garnish with a squeeze of lemon, pine nuts and cheese shavings.
1/2 teaspoon olive oil 1 clove garlic, minced 1 teaspoon balsamic vinegar 1/2 bunch organic kale, cleaned and chopped into 1-inch pieces 1/4 cup organic vegetable broth
Heat oil in sauté pan. Add garlic. Cook for one minute. Add kale and broth. Cover and cook for 4 minutes. Remove kale from pan and drizzle with balsamic vinegar.
2 Tablespoons finely shredded fresh mint leaves 1 1/2 pounds sugar snap peas 2 Tablespoons unsalted butter
Blanch peas in a large pot of boiling water for no more than 3 minutes, until tender but still a little crisp. Place peas in a bowl of ice water to stop the cooking process. Drain well. Melt the butter in a skillet over medium-low heat. Add half the mint, peas and salt and pepper to taste. Warm, stirring, until thoroughly heated. Sprinkle with remaining mint.
1/2 cup red lentils, rinsed 1 onion, chopped 2 1/2 teaspoons curry powder, or to taste 1/3 teaspoon salt 1/3 teaspoon turmeric 2 cups water 4 plum tomatoes, seeded & chopped, or 1 14-ounce can, drained & chopped 4 cups cauliflower florets 1 jalapeno pepper, halved, seeded and thinly sliced 1 1/2 Tablespoons canola oil 1 Tablespoon cumin seeds 3 cloves garlic, minced 2 teaspoons minced fresh ginger 1/4 teaspoon cayenne pepper 3 Tablespoons lemon juice 1 Tablespoon chopped fresh cilantro 1 teaspoon sugar
Combine lentils, onions, curry powder, salt, turmeric, and water in a large saucepan over low heat. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers, and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer.
Remove from heat. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar.
Taste and adjust seasonings with additional salt and cayenne.
Photo credit —Sugar snap peas, ©iStockphoto.com/knape
