Ingredients:
2 16oz. containers of cherry tomatoes, halved or quartered
1 bunch of scallions,  finely chopped
1 bunch of cilantro, finely chopped
1 jalapeno, finely chopped (optional)

For the dressing
Depending on how much you are making, ration 2 parts olive oil,1 part lemon juice
Salt and pepper to taste
Directions:
​Combine all the ingredients in a bowl. Toss with the dressing. Serve.

Ingredients

• 3 large (about 2 pounds) potatoes, peeled and quartered
• 2 teaspoons fine salt, more to taste
• 6 tablespoons unsalted butter, at room temperature, divided
• 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
• 4 medium green onions, thinly sliced, white and green parts divided
• 1 dried or fresh bay leaf
• 1 1/4 cups milk

Preparation

1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

 

 

Ingredients

• ¼ cup white-wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• Pinch of sugar
• ¾ cup extra-virgin olive oil
• 3 chopped whole scallions (about ¼ cup)

Directions

1. In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
2. Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender.  Refrigerate until ready to use.  

​

Serves 4
 
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime
 

1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
4. Add the red pepper and sauté until the pepper strips are tender.
5. Add half the cilantro and stir well.
6. Add the remaining white wine and reduce by a third.
7. Add the chicken, shrimp or pork back to the pan and re-heat.
8. Place the spiralized zoodles in a large serving bowl.
9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
10. Add the scallions, bean sprouts and pea shoots.  Toss again.
11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.

​Serves 3 to 4
 
6 large firm cucumbers
 
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
 
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
 

1. Spiralize the cucumbers and place them in a paper towel lined colander.  Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
2. Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup.  If you have a emulsifier, this is an opportune time to use it.
3. Place the cucumber strands in a large serving bowl.  Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together.  Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
4. Sprinkle the sesame seeds and the scallions on top and serve.

 
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
 

Recipe by Anna Gill

Serves: 4 to 5

1 -4 to 5 pound sugar pumpkin
1 cup chicken broth
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon dry mustard
1 tablespoon vegetable oil
½ cup minced shallots
2 cups cooked wild rice
6 scallions, sliced diagonally
¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple
6 large shitake mushrooms, sliced thinly
1 teaspoon fresh, shredded sage
¼ cup pine nuts

1. Preheat oven to 350 degrees.
2. Cut the top from the pumpkin. Remove all seeds and strings.
3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes.
4. Add ¼ cup of chicken broth.
5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used.
6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth.
7. Replace top of pumpkin during the last ½ hour of cooking.
8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly.
9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts.
10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve.

NOTE: When serving, scoop out pumpkin flesh with stuffing.

VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.

Recipe by Alicia Ghio the "Natural Princess"

1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)

1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.