more veggies, please!

25 min - serves 4 2 tablespoons fresh lime juice 1 small chile serrano, seeded and finely chopped 1 ½ teaspoons honey ½ teaspoon cumin ½ teaspoon coriander ¼ cup vegetable oil Kosher salt and freshly ground pepper 4 cups fresh corn kernels (from 4 ears) 1 bunch radishes, halved and thinly sliced crosswise ¼ cup coarsely chopped cilantro ¼ cup coarsely chopped flat-leaf parsley ¼ small red onion, thinly sliced 1. In a blender, puree the lime juice, chile, honey, cumin and coriander. With the machine on, add the oil. Season with salt and pepper. 2. In a large bowl, toss the corn with the radishes, cilantro, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

20 minutes – serves 4 to 6 1 pound asparagus, trimmed and cut into 2-inch segments 1 clove garlic, or more to taste 1/4 cup pine nuts 1/4 cup olive oil, or more as desired 3/4 cup freshly grated Parmesan cheese Freshly ground black pepper Salt Juice of 1/2 lemon, or to taste 1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly. 2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta (or cover and refrigerate for...

20 minutes - serves 3 1 bulb fennel, cut into quarters 1/4 cup raw pine nuts 2/3 cup quinoa juice of 2 limes olive oil, to taste 1/3 cup grated ricotta salata or pecorino romano (optional) 1. Boil medium pot of water. Add quinoa to water. Add salt to taste and reduce heat to simmer. Cook quinoa until al dente and tendrils begin to show. 2. Thinly slice fennel quarters to the thickness of your liking, by hand or using a mandoline. I like mine 2 mm thick. 3. Toast pine nuts over high heat in a dry skillet. Once they begin to brown, immediately remove from skillet and set aside in a bowl. 4. Mix fennel, quinoa, pine nuts and lime juice together in a bowl. Add olive oil and freshly ground pepper to your liking. 5. Add the grated cheese at this time. If not using cheese, add salt. 6. Two people can easily enjoy this dish. Then you can pack the third portion for lunch! by sasha

1 hour and 45 minutes – serves 5 3/4 pound beets (1 bunch), roasted 1 bunch beet greens, stemmed and washed 6 to 7 cups vegetable stock, as needed 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups Arborio or Carnarolli rice 4 garlic cloves, minced or pressed 1/2 cup red, or dry white wine Salt Freshly ground pepper 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste) 2 tablespoons finely chopped flat-leaf parsley 1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips. 2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. 3. Stir in the wine and cook over medium heat, stirring constantly. The wine should ...

4 hours and 15 minutes total – serves 6 Black Beans 2 hours 30 minutes, plus at least 6 hours soaking time – serves 6 1 pound black beans, washed and picked over for stones 2 quarts water 1 tablespoon canola oil or extra virgin olive oil 1 medium onion, chopped 4 large garlic cloves, minced 2 bay leaves 1/4 cup chopped cilantro, plus additional for garnish if desired Salt, preferably kosher salt, to taste 1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator. 2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour. ...

1 hour 30 min – serves 4 1 cup lentils, washed and picked over 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 carrot, diced 2 stalks of celery, diced Salt to taste 1 14-ounce can chopped tomatoes, with juice 5 cups water A bouquet garni made with 2 sprigs rosemary and 1 bay leaf Freshly ground pepper to taste Grated Parmesan or Gruyère for serving 1 to 2 tablespoons chopped flat-leaf parsley 1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bou...

2 hours – serves 6 This comforting compote should be served warm. I like it best with yogurt and slivered almonds. Yum! 4 apples, preferably on the tart side, peeled, cored and cut into sixths 3 ripe but firm pears, peeled, cored and cut into sixths 2 tablespoons freshly squeezed lemon juice (more to taste) 1 cup apple juice A handful of golden raisins 3 tablespoons chopped candied ginger 2 tablespoons honey or agave syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 tablespoon whisky 1. Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish. 2. Combine the apple juice, raisins, ginger, honey or agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, a...