SHAVED BROCCOLI STEM SALAD WITH LEMON & PECORINO

Root-to-leaf cooking has long been an obsession of mine. There's nothing I love more than using as many parts of my produce possible & finding the most delicious ways to use them.   I have a lot of "fridge anxiety" where I'm constantly worried about what is about to go bad at every minute.  It's a first world problem, but I'm very in tune with my fridge and what's happening inside it.  (I even have a fridge list I update weekly, I know.) As much as I love it, I’m always in the mood. I can't promise you I always keep my zucchini tops or radish greens to "braise", but there are a few tried and true waste-not ideas I can’t live without.

One of my favorites is by far broccoli stems.  They are such a versatile vegetable that most people throw away entirely.  (Such a shame!)  This salad feels like a victory.  Like an amazing meal out of the random things left in your fridge. Not to mention, a 2-for-1 bargain that you’ll want to tell everyone about. 

This Winter salad is perfect for the colder months when you crave something heartier than a delicate spring green.  It’s so simple, and I promise you’ll start craving broccoli stems.  Life-changing salads is not a phrase I’d use often, but this one truly is.

Radish/Turnip Greens = sauté with lemon juice, olive oil, salt and pepper. top with shaved parmesan.

Fennel Fronds = add raw fronds to salads, avocado toast, etc! Also amazing in tuna or potato salad.

Cauliflower hearts = perfect for soups, or seared with olive oil, sea salt and freshly ground pepper.

Almond Pulp (from making almond milk) = Granola! 

Celery Leaves = Homemade celery salt

Beet Greens = braised or sautéed with garlic, olive oil or with balsamic reduction

Mushroom Stems = perfect for vegetable stocks or soup!

Broccoli Stem Salad with Lemon & Pecorino (Serves 2-4) Gluten-free, grain-free

• 4 stalks broccoli
• 2 oz. pecorino romano, shaved
• Sea salt to taste
• Freshly ground pepper

Dressing:

• 1 garlic clove, minced
• 1 lemon, juice
• 1 teaspoon apple cider vinegar
• 1/4-1/3 extra virgin olive oil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prep the broccoli stems:  shave the knobby, waxed skin from the sides with a peeler.  Then, using a mandolin, shave the broccoli stems thin into a serving bowl.  Continue until all stalks are shaved.  Set aside.

To make dressing:  add garlic clove, lemon, vinegar, salt and pepper to a small bowl.  Mix together well, then add olive oil in a steady stream until emulsified.

Toss the broccoli stems with dressing and mix until well coated.  Shave the pecorino atop & season with sea salt and freshly ground pepper.  Serve immediately, but this salad will last in the fridge (covered) for about a day or two.

TURMERIC, CARROT & RED LENTIL STEW

It’s finally become Winter in New York.  It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals.  This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds.  Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).

I’ve always loved the act of making soup, when you have the time to casually prep ingredients and let it simmer on the stove for hours. It’s one of those things, like pie-making, that require a little more effort, but if you enjoy the process rather than oppose it, the act becomes a totally different thing. Pies are obviously prettier (and a little more fun), but with soup I actually enjoy the process of cutting, peeling & dicing a ton of vegetables.  It’s meditative and calming on the days when I need a little more balance in my life.  Since food has always been the thing I return to when I need solace, comfort, warmth.  I promise, if nothing else, this soup will taste good, but it also might just lift your spirits.

TURMERIC, CARROT & RED LENTIL STEW (Gluten-free) Serves 6-8

• 3 tablespoons olive oil
• 1 large sweet onion, roughly chopped
• 4 garlic cloves, minced
• 2 in. piece of ginger, grated or minced
• 1 lb. carrots, or 3 cups, roughly chopped
• 1 lb. kabocha squash or pumpkin, roughly chopped
• 1 small bunch marjoram, tied with cooking twine
• 4 bay leaves
• 2 quarts organic vegetable or chicken broth
• 1 1/2 cups red lentils
• 1 1/2 tablespoons ground turmeric
• 1 teaspoon coriander
• 1 teaspoon zatar
• 2 teaspoon sumac
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne
• 3 tablespoons tamari
• 5 stalks of kale, de-stemmed and torn
• sea salt to taste
• freshly ground pepper
• Sour cream or yogurt to serve, optional

In a large, heavy-bottomed pot, add olive oil, onion, garlic and ginger over medium heat.  Stir until fragrant, about 3-5 minutes.  Then, add chopped carrot and pumpkin.  Stir for 5-7 minutes, then add marjoram, bay leaves, broth and red lentils.  Bring soup to a boil, then simmer.  Stir in all spices and tamari, then let the soup stew for 30-35 minutes or until pumpkin and carrots are tender.  

Add torn pieces of kale leaves right before serving, letting them cook gently in the hot soup.  Season to taste with sea salt and ground pepper. (don’t be shy with the salt!)  To serve, sprinkle sea salt atop, and a dollop of sour cream or yogurt.  Serve piping hot. 

ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, LEEKS & LEMON

Cauliflower is Broccoli's forgotten cousin.  Only lately have people begin to bat an eye at this cruciferous vegetable.  Besides being delicious, cauliflower has some magical properties that allow it to become grain-free pizza crust and "rice" to name a few.  This recipe, however, uses no gimmicks - just pure cauliflower goodness.  

This is my new favorite Winter recipe that adds a little brightness to an otherwise cold & dreary season.  If you can find some colored cauliflower, all the better ;)

ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, GOLDEN RAISINS & LEMON (SERVES 4) Gluten-free

• 2.5 lbs. cauliflower, de-stemmed & chopped into 1 in. pieces
• 3 tablespoons olive oil
• 3 tablespoons fresh marjoram leaves
• 1 teaspoon sea salt
• 2 tablespoons butter
• 1 lemon, juice + zest
• 3 garlic cloves, minced
• 1 leek, halved & thinly sliced
• 1/4 cup pine nuts
• 1/3 cup golden raisins
• 1/4 cup roughly chopped parsley
• Sea salt to taste
• Freshly ground pepper

Preheat oven to 375 degrees.  Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste.  Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.

Add butter to a cast iron or sauté pan over medium low heat.  Add the zest of one lemon.  Sauté until zest is fragrant, then add garlic and leeks.  Stir often over low heat until leeks are softened, about 5-7 minutes.  Add golden raisins until warm, then remove mixture and add to serving bowl.  

Using the same pan, turn the heat up to medium and add pine nuts.  Stir often for about 1-2 minutes or until pine nuts are browned and toasted.  Remove from heat and add to serving bowl.  Toss everything together with the juice of one lemon.  Top with chopped parsley and season to taste.  Serve immediately!