Recipes
Lemony Artichoke Dip
FRESH ARTICHOKES ARE A TREAT, but also a lot of work. Canned artichoke hearts, available in most grocery stores, allow you to enjoy the delicious taste of artichokes anytime without the fuss. I like to serve this dip with rice crackers or Pita Chips (page 261).
CLEAN FOOD | Spring | Page 43
Ingredients
1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1⁄2 cup vegan mayonnaise
1 tablespoon apple cider vinegar
3⁄4 cup great northern beans
1⁄4 teaspoon sea salt
1⁄2 teaspoon powdered mustard
1⁄4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
21⁄2 cups canned artichoke hearts, drained
Preparation
With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.
MAKES 3 cups
Spring Greens with Apricot Vinaigrette
TO BE APPEALING AND DELICIOUS, a tossed salad does not need to be decorated with fancy fixings, nor do hearty greens need to be sautéed or steamed. These greens and herbs fall into both categories. Experiment with different combinations and don’t be afraid to try something new. A trip to your local farm or farmers’ market can fill your salad bowl with all sorts of unusual findings… the accompanying picture shows the incredible variety that can be found at my local farm, Urban Oaks Organic Farm, in New Britain, Connecticut. You might also enjoy this salad with some sliced avocado and pumpkin seeds.
CLEAN FOOD | Spring | Page 51
Ingredients
6 cups spring greens and herbs of choice (try baby chard, bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, parcel*, dill, chives, garlic scapes, or other)
VINAIGRETTE
1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt
Preparation
Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.
Note: *See “What’s That?” (page 32) for information on this leafy herb.
SERVES 6
Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
ROASTING BRUSSELS SPROUTS CHANGES their dense texture and makes them soft and delicious, particularly when combined with these other caramelized vegetables. Brussels sprouts are a rich source of antioxidants and are desirable for their antibiotic and antiviral properties.
CLEAN FOOD | Winter | Page 220
Ingredients
11⁄2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1⁄2 pound shiitake mushroom caps
1 large fennel bulb
1⁄4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper
Preparation
Preheat to 425°F. Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl. Add shallots, garlic and mushroom caps. Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.
SERVES 6
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