Ingredients

1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons fresh lemon juice
3. 1 garlic clove, minced
4. 1/2 teaspoon finely grated lemon zest
5. 1/4 teaspoon ground cumin
6. Salt and freshly ground pepper
7. One 19-ounce can chickpeas, drained and rinsed
8. 1 pound seedless European or Kirby cucumbers, thinly sliced crosswise
9. 6 large red radishes, thinly sliced
10. 1/2 medium red onion, thinly sliced
11. 1/4 cup finely chopped flat-leaf parsley

Directions

1. In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.

* 2 tbsp olive oil (more if needed)
* Olive oil cooking spray
* 4 large, FIRM, red tomatoes, cut into thick slices
* Italian flavored panko crumbs
* Milk
* Sea salt and freshly cracked pepper, to taste
* Creamy low fat buttermilk basil dressing

Heat the olive oil in a skillet over medium heat. Dip the thick slices of tomato in the milk then into the panko crumbs. Season with sea salt and freshly cracked pepper then place into the hot skillet, spray the tops of the tomatoes with the olive oil cooking spray before flipping them. Cook for 2-3 minutes on each side or until golden brown. Place the cooked tomatoes onto a paper towel before placing on the serving plate. Serve with the creamy basil dressing or your favorite creamy dip. Enjoy.

1. 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
2. Salt
3. Extra-virgin olive oil, for drizzling
4. 2 tablespoons minced chives
5. 2 tablespoons chopped basil
6. 1 tablespoon freshly grated Parmigiano-Reggiano cheese

Directions

1. Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top.

Serve With crusty bread

1. 2 tablespoons fresh lime juice
2. 1 small jalapeño, seeded and coarsely chopped
3. 1 1/2 teaspoons honey
4. 1/4 teaspoon cumin
5. 1/4 cup vegetable oil
6. Kosher salt and freshly ground pepper
7. 4 cups fresh corn kernels (from 4 ears)
8. 6 medium radishes, halved and thinly sliced crosswise
9. 1/2 cup coarsely chopped flat-leaf parsley
10. 1/4 small red onion, thinly sliced

Directions

1. In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
2. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

Ingredients:

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

* 2 cups chopped cooked turkey meat
* 1 apple, peeled, cored, chopped*
* 1 teaspoon of lemon juice*
* 1/4 cup of raisins and/or dried cranberries
* 2 Tbsp chopped green onion or chives
* 2 Tbsp chopped fresh cilantro (can substitute parsley)
* 1 rib celery chopped

* 1/2 Tbsp yellow curry powder
* 1/4 cup yogurt
* 1/4 cup mayonnaise
* 1 Tbsp honey
* 1/4 teaspoon ground ginger
* Salt and pepper

*Once you’ve chopped the apples, sprinkle with lemon juice to keep them from discoloring.

Method

1 In a small skillet, heat the curry powder on medium low heat until quite fragrant. Remove from heat. Do not linger too long over the heat or the curry powder will start to toast. The point of this step is to heat it enough to release more of its flavor. You can easily skip this step if you are in a hurry.

2 In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.

3 Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed.

Serve on a bed of lettuce greens or in a sandwich.

Serves 2. This recipe can easily be multiplied.

* Salt
* 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
* 1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
* 4 tablespoons (1/2 stick) butter, softened
* 1/3 cup whipping cream
* Freshly ground black pepper
* Finely chopped fresh parsley leaves
* Red caviar, for garnish, optional

Directions

In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.

Garnish with a fine sprinkling of parsley. *Cook’s Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

Stand potatoes on cut end on a platter to serve.

* 1 tablespoon olive oil
* 4 strips thick-cut smoked bacon, diced
* 1 1/2 cups small diced onions
* 1 tablespoon minced garlic
* 2 tablespoons unsalted butter
* 1 Granny Smith apple, peeled, cored and diced
* 1 (2 pound) butternut squash, peeled, seeds removed and diced
* 1/4 teaspoon freshly grated nutmeg
* 1 tablespoon chopped fresh thyme
* 1 1/2 teaspoons salt
* 1/2 teaspoon fresh ground black pepper
* 1/4 cup maple syrup
* 2 cups chicken stock

Directions

Set a medium saute pan over medium heat. Add the olive oil and bacon and render, stirring often, until crispy, 6 to 8 minutes. Add the onions and cook until lightly caramelized, 4 to 5 minutes. Add the garlic, butter and apples and cook, stirring often, until the apples are tender, about 5 minutes. Add the squash and increase the heat to medium-high. Cook the squash, undisturbed, for 3 to 4 minutes. Stir, then add the nutmeg, thyme, salt and pepper. Cook for another 3 to 4 minutes and add the maple syrup and the stock. Bring the liquid to a boil, cover the pan, and reduce the heat to medium. Cook until the squash is tender and most of the liquid has evaporated, about 15 minutes. Remove the lid, stir the squash, gently, and reseason if necessary.

Serve immediately while hot.

Cook the rice according to package directions or use leftover rice. Put it in a large mixing bowl and cover until ready to use.

Preheat oven to 375F. Brown the onion in a non-stick pan. Add it to the rice along with all remaining ingredients. Stir well so that seasoning are distributed evenly. If mixture appears dry, add a little of the reserved lentil broth.

Spread mixture into an oiled 9×12-inch pan. Use a spatula or knife to score into 12 equal rectangles. Spray top lightly with olive oil if desired and bake until top is lightly crispy, about 40 minutes.

Allow to rest for 10 minutes before slicing and serving.

Tips:

For flax “egg,” mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Let it sit for a few minutes until thickened.

For chia “egg,” pour 1 tablespoon of chia seeds into 9 tablespoons of water and stir well. Allow to stand at room temperature, stirring occasionally, until a thick gel forms, at least 30 minutes. Use 4 tablespoons of this gel to replace one egg. Refrigerated, the unused portion will keep about 2 weeks.

Servings: 12