Broccoli

Roasted Broccoli

(website says this the best broccoli of your life, from Barefoot Contessa)

2 bunches broccoli, cut into florets. Dry well after washing. 

Toss with:
about 5 Tbs oil, 1 1/2 tsp salt, 1/2 tsp fresh pepper
4 cloves garlic, sliced
Roast in the oven on a cookie sheet at 425 for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. When it’s done, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Add 2 Tbs julienned fresh basil, (optional) This method also works well with cauliflower.

Brussels Sprouts

Brussels Sprouts with Chestnuts

1 tbs olive oil

3 slices bacon chopped

1 lb brussels sprouts, halved

1/2 tsp salt

3/4 lb chestnuts roasted

1 tbs butter

Heat oil in large skillet, add bacon and cook until crisped, about 5 min. Transfer to paper towel. Add brussels sprouts to skillet and cook tossing frequently about 5 min. Add salt and 1 cup water, cover and simmer about 8 min until just about tender (check with a knife)

Add the chestnuts and cook uncovered about 3 min until liquid has evaporated. Swirl in the butter and scatter bacon on top to serve.

Can use store bought roasted chestnuts which come in jars.

Cabbage

Sautéed Cabbage

made with the Asian cabbage is very tender and mild flavor

1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Carrots

Whole carrot salad - tabouleh style

A delicious way to use the leaves of organic carrots - serves 2-4, depending on the size of carrots
Ingredients:

3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handful of raisins
1 dash olive oil
1 dash lemon juice

1 pinch salt

Preparation: Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt.

Cauliflower

Cauliflower and Apple Soup

1 head cauliflower (cut up, including the stalk, in 1/2" slices)

2 sweet apples peeled and cut into 1" chunks

1 onion cut into 8 chunks

1/4 c sliced fresh ginger

3 cloves garlic, peeled

salt

3 tbs olive oil

5 c chicken stock

grated nutmeg for garnish

Roast cauliflower with apples, onion, ginger, garlic and 1/2 tsp salt, Add oil and toss. Roast for 40 min, toss occasionally until cauliflower is lightly browned.

Transfer in batches to a blender, puree until very smooth, pour into saucepan. Reheat the puree, add salt to taste, serve with a garnish of nutmeg.

Collards

Collards

2 bunches collards (3/4 lb each) cut out ribs, roll and slice

Boil in a pot of salted water 5 minutes. Drain.

1 Tbs olive oil

3 cloves garlic

1/2 tsp salt

3/4 c chicken stock

1 Tbs cider vinegar

1/4 tsp hot pepper flakes

Sauté then add collards, add chicken stock, cook about 10 min. Add cider vinegar, hot pepper flakes. Serve with pan juices. Can add 1/2 lb diced smoked sausage while sautéing collards.

Corn

(Corn is not considered "Primal" so I don't include a lot of recipes)

Corn with Creamy Grits

2 c corn grits, preferably stone ground

2 large ears corn

6 tbs butter

salt and pepper

Soak the grits overnight in 1 ½ quarts water. The next day, skim off any hulls floating on the surface. Pour into a medium pan and simmer over moderately high heat, stirring constantly for 5 min. Then cover and cook on low for about 1 hour. Add hot water as needed. While the grits cook, husk the corn and cut the kernels away, for about 3 cups. Stir the corn into the grits and continue cooking about 15 minutes. Add butter, salt and pepper. Serve immediately. Serves 6

Eggplant

Eggplant Gratin

2 ½ lbs eggplant

¼ c olive oil

1 large onion sliced

4 eggs

1 c milk or light cream

1 c fresh grated parmesan

1 tbs balsamic vinegar

10 large basil leaves, torn

Preheat oven to 350. Oil a 2 quart gratin dish. Cut eggplant into rounds or slices ½” thick. Salt and set aside while you prepare the rest of the ingredients. Heat 1 Tbs oil in large skillet, add the onions, cook until soft and gold, about 12 minutes. Scrape into a bowl. Beat eggs with the milk, stir in the cheese, vinegar, ¾ tsp salt and fresh pepper.

Rinse the eggplant and dry with paper towel. Heat remaining oil in the skillet, add the eggplant and immediately turn it over so all the pieces are coated with the oil. Cook over medium heat, until the eggplant is golden, about 25 minutes.

Season with salt and pepper, then toss with the onions and basil. Put in prepared dish and pour the custard over the top. Bake until golden and puffed, 30-40 minutes. Let cool 10 minutes before serving.

Fennel

Autumn Slaw with Fennel, Apple, and Cider Dressing

Makes 6-8 servings

Dressing:
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tbsp apple cider or apple juice
1 tbsp honey
1 tsp Dijon mustard
1 tsp salt
black pepper to taste

Slaw:
4 green onions, chopped
1 medium fennel bulb, trimmed, thinly sliced (reserve fennel fronds)
1 medium Granny Smith apple, cored, thinly sliced or julienne
6 cups shredded red/purple cabbage
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/4 cup cooked bacon pieces
2-3 tbsp chopped reserved fennel fronds

Red Cabbage & Fennel Citrus Slaw
1/2 of a head red/purple cabbage
3 large carrots, peeled
1 large (or 2 medium) fennel bulb
1 11-ounce can mandarin oranges, drained, coarsely chopped
5 green onions, trimmed, then cut into 1-inch pieces
1/4 cup cider vinegar
Juice and grated zest of 2 large lemons
1 and 1/2 teaspoons salt
2 tablespoons honey
1/4 teaspoon cayenne pepper

Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs (these are called “fronds”). Grate the fennel bulb. Combine cabbage, carrots, fennel, fennel fronds, and all of the remaining ingredients in a large bowl. Toss well, Season with salt. Let stand at least 30 minutes before serving. Makes 8 servings.

Citrus Fennel Salad

1 fennel bulb, thinly sliced

1 orange, peeled, sliced in segments

1 grapefruit, peeled, sliced in segments

 2 tablespoons fresh cilantro

2 tablespoons extra virgin olive oil

1 scallion, chopped

salt and pepper to taste

Optional toppings: toasted chopped walnuts

Directions

 In a small dish, slice the grapefruit and orange segments in a bowl, squeeze as much juice from the membranes of the fruit. Remove the fruit segments to a serving bowl, leaving the juice in the original dish. Mix the olive oil with fruit juices, set aside.

Place the sliced fennel into the serving bowl with the fruit. Pour the olive juice dressing over the fennel and fruit. Toss well.

Add the chopped scallion and cilantro to the fruit and fennel.

Toss again, then season with salt and pepper and top with chopped walnuts if desired.

Green Beans

Green beans and Tomatoes

very good!

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces

1 1/2 cups water

1/4 cup butter

1 tablespoon sugar

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1 1/2 teaspoons chopped fresh basil

2 cups cherry tomato halves

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Kale

Kale or Chard with Tomatoes and Mint

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens

Salt

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 4 garlic cloves (to taste), minced

2 teaspoons sweet paprika

1/4 to 1/2 teaspoon cayenne

2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice

1/2 cup chopped fresh mint

1/2 cup chopped fresh fennel or dill

2 tablespoons tomato paste, diluted in 1/2 cup water

Freshly ground black pepper

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.

2. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Yield: Serves 4 to 6

Kohlrabi

Sautéed Kohlrabi

slice thinly, saute in butter with garlic

Kohlrabi Greens

Greens from 5 kohlrabi bulbs, stalks removed
½ tsp turmeric
½ tsp cumin
salt and freshly cracked black pepper to taste
½ cup chicken or vegetable stock
2 teaspoons butter
dash of chili powder
¼ Spanish onion, chopped finely
2 cloves of garlic, peeled and smashed
Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven’t made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom.

Melons

Melon Salad with basil

1 large shallot, diced

juice and zest of 2 limes

salt and pepper

1 c cilantro leaves

1/3 c Thai basil leaves (can you use regular?)

¼ c mint leaves

1 jalapeno chili, minced

1 tsp minced ginger1 garlic clove, minced

1 tbs olive oil

12 pounds melon, chilled, cut into bite-sized pieces.

1 bunch arugula or watercress

Mix all ing up to melon for the dressing. Pour dressing over the melon, season with pepper. Arrange the greens on small pates and spoon melon in the center. Garnish with purple Thai basil leaves.

Mixed Vegetables

Platter Salads – if you ask “How can I use everything at the market?” here's the answer.  Make big bright colorful collections of chunks of vegetables, cooked when appropriate or raw, arranged on a large platter, and shower with herbs and olive oil. Fill a large platter with food in season:

green and yellow beans, sun gold tomatoes, basil, fresh red onions, with olive oil and red wine vinegar;

small grilled eggplants and zucchini with cheese;

shredded kohlrabi and turnips, slivered cabbage, steamed cauliflower, drizzled with a mustardy vinaigrette and garnished with arugula.;
gold rush zucchini or yellow peppers, yellow wax beans, golden beets, yellow tomatoes with opal basil.

Okra

Roasted Okra

18 fresh okra pods, sliced 1/3 inch thick

1 tablespoon olive oil

2 teaspoons kosher salt, or to taste

2 teaspoons black pepper, or to taste

Arrange the okra slices in one layer on a foil lined cookie sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 for 10 to 15 minutes

Parsley

Parsley Salad

4 ounces (about 2 quarts) Italian parsley

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

6 tablespoons walnut oil

2 teaspoons dark sesame oil

1 teaspoon honey

Salt and freshly ground pepper

3 tablespoons toasted sesame seeds

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.

In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Parsley Salad

one large bunch flat leaf Italian Parsley

Lemon

Olive Oil

Parmesan

Salt & Pepper

Remove and wash parsley leaves. Make sure leaves are completely dry. Just before serving, drizzle with a little olive oil and a squeeze of lemon juice. Toss with a generous amount of grated Parmesan. Season with salt and fresh ground pepper. Top salad with a few larger shaving of Parmesan and serve.

Tomato/Parsley Salad

3 large tomatoes, chopped or cherry tomatoes quartered would be nice

1 1/2 cup parsley, finely chopped

1 cup scallion, finely chopped

1/2 cup lemon juice

1/2 cup olive oil

2 Tablespoons mint, finely chopped

salt to taste

Mix all ingredients add salt to your liking, and you've got your tabouli. (This recipe also called for quinoa but I thought it would work w/o quinoa, might need less dressing though)