Place the garlic, vegetable stock, salt, milk, honey, and white wine vinegar in a mini-chopper or blender and puree until smooth.
Set aside.
Place the olive oil in a large skillet over medium-high heat.
Add the kale and the pepper and sauté, stirring frequently, for about 3 minutes or until wilted.
Add the sauce to the kale and toss well.
Serve.
Place the olive oil in a large skillet over medium heat.
Add the garlic and ginger. Cook, stirring frequently, for about 1 minute.
Add the green beans and toss well.
Reduce the heat to medium-low, add the water and cover the pan. Cook for about 10 to 15 minutes, tossing occasionally.
Add the soy sauce and pepper. Cook uncovered for another minute and serve.
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.
Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook for 1 minute, stirring occasionally.
Add the white part of the green onions and cook for about 1 minute.
Add the peppers and cook for about 5 minutes, stirring frequently.
Add the cumin, chili powder, oregano, and cayenne.
Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set the veggeis aside until the rice is done.
When the rice is cooked and has stood for 3 minutes, add the spiced veggies and the green onion tops to the rice and stir well.
Serve.
Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk, salt, pepper and curry powder
Pureé until smooth.
Reheat gently and serve.
Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk and salt and pureé. Reheat gently and serve.
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed.
Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened.
Add the spinach and cook for about 2 minutes. Add the milk, cream cheese, salt, pepper and nutmeg.
Cook until the cheese is melted and well blended into the spinach. Serve.
Place 3 cups water in a medium sauce pan over high heat.
When the water is boiling add the lentils, stir and reduce the heat to a simmer.
Cook slowly until the lentils are tender and the water is evaporated – about 20 to 25 minutes.
You may have to add more water if the water evaporates before the lentils are tender. Add water 1/4 cup at a time.
When the lentils are done, set aside.
While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender, pureé the cauliflower until smooth.
Add the light coconut milk, salt, and pepper, and pureé.
Fold the lentils into the cauliflower and serve.
Preheat the oven to 325°F.
While the oven is preheating break up the cauliflower and place in a medium mixing bowl. Add the olive oil 1 teaspoon at a time, tossing to coat the cauliflower. Place the coated cauliflower in a 10 inch oblong Pyrex dish and place the dish in the oven.
Mash the roasted garlic into the milk. Add the pepper while mashing. Place in the refrigerator until needed.
Let the cauliflower roast and toss it every 15 minutes. After 60 minutes add the garlic sauce and toss to coat well. Roast another 15 minutes and toss.
Top with the grated cheese and place in the oven. Cook until the cheese is melted and bubbly.
Gather all ingredients and equipment.
Preheat oven to 400°F.
In a medium sized bowl, whisk the egg together with the water. Whisk until the egg is fully smooth and all of the egg white and egg yolk are blended.
In a separate bowl combine bread crumbs, salt, and pepper.
Dip individual broccoli florets into egg mixture and coat well. For broccoli that is very fresh the florets are sometimes quite tightly packed and require pressing into the egg mixture firmly while holding the stem to coat thoroughly.
Place florets in the bread crumb mixture.
Toss evenly to coat. Press gently to help the breadcrumbs to adhere.
After broccoli is breaded, spread in a single layer on a baking sheet.
Spray lightly with the spray oil.
Bake in the preheated oven for 10 minutes.
Turn and cook another 5 to 8 minutes until golden brown.
Serve.
Place a large skillet in the oven and preheat the oven to 325F.
Place 3 teaspoons of olive oil, the mustard, honey, orange juice, tarragon, salt, and pepper in a bowl.
Whisk together and set aside.
When the oven comes to temperature, add the remaining 1 teaspoon of olive oil to the pan, swirling to coat, and then add the asparagus spears.
Roast for 15 minutes, shaking the pan occasionally.
The asparagus should be lightly browned but not overly limp.
Serve topped with the honey mustard vinaigrette.
