Gather all ingredients and equipment.
Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).
Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.
Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Remove stem and core from the cauliflower and cut into small florets.
Toss the cauliflower florets with the rest of the ingredients and place on lined baking sheet.
Bake until cauliflower is golden brown and tender, about 25-35 minutes.
Use a mesh strainer and rinse the quinoa under cold water until the water runs clear.
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling of the tough outer layer of the white part and trimming off the root.
Cut leeks lengthwise. Clean thoroughly under cold running water to remove sand and grit.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once the oil is hot, add the garlic and leeks, cut side down in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown. Once all of the leeks are browned on both sides, add wine, stock, salt, pepper, and thyme. Bring to a simmer, cover and cook in oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted.
Gather all ingredients and equipment.
In a small bowl, combine mustard, garlic, honey, smoked paprika, salt and oil. Mix until well combined. Set aside.
Place cauliflower in steamer basket.
Heat about 2 inches water in the bottom of a pot large enough to accommodate the whole head of cauliflower and still be able to put the lid on the pot. Place the whole cauliflower in the steamer basket, carefully lower it into steamer, and cook, covered, for about 12-14 minutes, or until a paring knife meets no resistance when inserted and the cauliflower is no longer bright white.
Once done, carefully remove cauliflower from pot and steamer basket. Let cool 10 minutes.
Place cauliflower on a parchment or silicon mat lined sheet pan. Then brush with the mustard sauce.
Roast in preheated oven for 15 minutes or until golden brown and even some charred bits are forming.
Place on a serving platter, dust with dukkah until covered and sprinkle with parsley.
Cut into four wedges, serve, and enjoy!
Leftovers will keep in the refrigerator for 4-5 days
Gather all ingredients and equipment.
Heat a saute pan over medium heat. When the pan is hot add the oil.
Once the oil is warm, add the green beans and saute for one minute.
Add 2-3 Tbsp of water and cover the pan.
When the green beans are fork tender, increase the heat to high and add the garlic. Stir to combine.
Cook for 2 more minutes on high.
Serve.
Gather all ingredients and equipment.
Slice mushrooms in 3/4-inch-thick rounds.
Heat a saute pan over medium heat.
Once the pan is hot, brush with oil and arrange mushrooms in a single layer. If the pan is hot enough you should hear a little sizzle.
Cook on one side until slightly seared and then turn over to the other side. The whole process should be around 3-5 minutes and mushrooms should be cooked slowly.
Julienne the onions.
Heat a saute pan over mediium heat. When the pan is hot add the oil.
Add the onions. Keep the onions moving in the pan so that they do not burn.
The onions will soften, lose volume, and release some moisture.
Continue cooking for 45 minutes to 1 hour, stirring every few minutes.
If at any time the onions start to burn or stick to the pan, add 1 Tbsp water to realease them and reduce the heat.
Cook until the onions reach the desired deep brown color.
Use mesh strainer and rinse the quinoa under cold water until the water runs clear.
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
Preheat grill to medium-high heat.
Cut the zucchini and yellow squash into 1/4 inch thick rounds. Cut the tomatoes into quarters. Place all of the vegetables in a large bowl.
Add the oil, salt, and pepper to the vegetables and toss until evenly coated.
Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.
