Raised by Southern farm folk, initiated into cooking by my practical grandmothers, I developed a deep respect for food and the land at a very young age. My cooking and recipes try to reflect this: they celebrate the clean, simple beauty of food picked right off the bush or pulled straight from the ground (with the occasional addition of truffles, harissa or a really good balsamic vinegar).

PS: You’ll find more like these in The Healthy Gourmet: Inspired Eats app, available  at the iTunes store. Click here to order it now.

White Bean, Carrot and Kale Stew
Serves 6

This simple classic soup is one of our staples; we used heirloom carrots in three different colors, which yielded beautiful results. You can also add pasta shells or orzo toward the end of cooking time, for a heartier version.

2 tablespoons olive oil
1 large yellow onion, chopped
5 cloves of garlic, chopped
6 cups homemade or high-quality chicken or vegetable stock
3/4 pound white beans, soaked overnight
1 large sprig rosemary
1 3-inch chunk of Parmigianno-Regianno cheese rind
1 large bunch of kale
4 large or 5 medium carrots
1/2 teaspoon crushed red pepper flakes
Chopped flat-leaf parsley

1. Heat olive oil in a medium soup pot. Saute onion for 2–3 minutes, until just softened; add garlic and cook for 1 minute longer, stirring. Add broth, beans, rosemary sprig and cheese, if using. Bring to a boil, then reduce heat to medium-low. Simmer, partly covered, for 45 minutes to 1 hour, until beans are tender but not mushy.

2. While the soup simmers, cut stems and center ribs from kale, and cut leaves into small pieces. If carrots are very slender, cut them crosswise into 1/2-inch-thick rounds. If carrots are thicker, cut into a medium (1/2-inch) dice.

3. When beans are nearly tender, stir in kale, carrots and red pepper flakes. Cook for 10 minutes more, until carrots and kale are tender. Fish out the rosemary and cheese rind, and season the soup to taste with salt and coarse black pepper. To serve, ladle into bowls, drizzle with additional olive oil, and shower with chopped parsley. Serve hot.

Spinach Salad with Kumquats, Avocado, and Ginger-Mango Dressing
Serves 4

1/4 cup chopped dried mango
1 small red onion, halved and thinly sliced crosswise
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons minced ginger
1/2 small serrano pepper, or to taste, seeded and finely minced
6 cups baby spinach leaves
6 kumquats, thinly sliced crosswise
1 large avocado, peeled, pitted and cubed
2 tablespoons dried goji berries
Chive blossoms or edible flowers (optional)

1. Combine mango with just enough hot water to cover in a small bowl. Let stand for 20 minutes, until mango is softened. Cover onion with cold water and let stand for 20 minutes to soften sharp flavor.

2. Drain mango, reserving soaking water. Combine mango in a small food processor or blender with oil, vinegar, ginger and serrano pepper. Puree until smooth, adding the reserved soaking water as needed to reach desired consistency. (The dressing should be creamy, and fairly thick, but still pourable.) Taste to adjust seasonings, adding additional oil or vinegar, if desired. Season with salt and pepper.

3. Drain onions and pat dry. Combine spinach and onions in a bowl. Pour enough dressing over salad to lightly coat, and toss to mix. Add kumquats, avocado and goji berries, and toss again to mix. Season with salt and pepper.

4. To serve, divide between individual plates, top with chive blossoms or edible flowers, if using, and serve immediately.

Pan-roasted Brussels Sprouts with Lemon and Tarragon
Serves 4
3 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon fresh tarragon leaves, minced
1/8 teaspoon white pepper
1 1/2 pounds Brussels Sprouts
1 small shallot, thinly sliced
1/2 cup shaved Pecorino-Romano cheese (optional)

1. Whisk together 2 tablespoons of the olive oil, lemon juice, zest, mustard and tarragon. Season to taste with sea salt and white pepper.

2. Cut stems from Brussels sprouts and remove outer leaves. Remove the core of each with a v-shaped cut. In a large sauté pan, heat remaining 1 tablespoon of the olive oil over medium heat. Add sprouts and sauté just until they begin to brown, 3 to 4 minutes. Add shallots and cook for 1 minute, stirring.

3. Add vinaigrette, and toss to mix all. Reduce heat to low and cover. After 2 minutes, add 1/4 cup water, cover, and cook for 6 to 9 minutes on low, until Brussels sprouts are tender, stirring occasionally to mix sprouts with sauce. To serve, arrange on a platter or divide between four individual plates, and serve warm.

Grilled Baby Artichokes with Blood Oranges and Thyme
Serves 4
16 baby artichokes
1 medium lemon
2 tablespoons olive oil
2 tablespoons champagne or white wine vinegar
Juice and zest of one blood orange (substitute regular orange)
1 tablespoon fresh thyme leaves
1/8 teaspoon white pepper
2 large blood oranges, sliced crosswise 1/2-inch thick
Whole thyme sprigs for garnish

1. Fill a medium glass bowl with cold water. Halve lemon and squeeze juice into the water. Working quickly to prevent browning, cut off and discard stem of artichoke near the base; remove and discard all of the tough outer leaves, leaving only softer, yellowish-green inner leaves, then cut off and discard the top third of the artichoke. Immediately place trimmed artichoke into lemon water to prevent browning. Repeat with remaining artichokes.

2. In a large bamboo or stainless steamer, or in a large pot with 1/2 inch water, steam artichokes for 7 minutes, or until bottoms are just tender.

3. While artichokes are steaming, whisk together olive oil, vinegar, orange juice, orange zest, thyme leaves and white pepper in a small bowl. Add steamed artichokes and orange slices to the marinade, and gently toss to coat. Let stand at room temperature for 15 to 20 minutes.

4. While artichokes are marinating, preheat grill. Grill artichokes and oranges for 2 to 3 minutes per side, until artichokes are tender, basting with marinade several times.

5. Transfer grilled artichokes and oranges to a serving platter, drizzle with additional marinade, garnish with sprigs of fresh rosemary, and serve immediately.

Napa Rolls with Green Pea, Basil and Garlic Sauce
Makes 6 to 8 rolls
2 tablespoons coconut oil
1/2 small red onion, diced
2 large garlic cloves, pressed
2 1/2 cups vegetable broth
1 cup red lentils
2 cups spinach, chopped small
1 cup lightly cooked green peas, or frozen and thawed green peas
1/2 cup basil leaves
2 tablespoons olive oil
1/2 lemon, juiced
12 to 16 large napa leaves
Lemon zest for garnish (optional)
Cayenne pepper for garnish (optional)

1. Heat oil in a medium saucepan and cook onion for 2 to 3 minutes, until just tender. Add half of the garlic and cook for 1 minute, stirring. Add 2 cups of the broth and lentils; bring to a boil, reduce heat and cook, covered, for 15 to 20 minutes until tender, adding a small amount of the remaining broth if needed. Stir in spinach, remove from heat and let cool slightly.

1. While lentils are cooking, make pesto: combine peas, basil, olive oil, lemon juice, remaining garlic, and 2 tablespoons water in a blender and process until smooth. Set aside.

2. Bring a large pot of water to a boil. Drop in napa leaves and cook for 1 minute, until just pliable. Immediately drain leaves and plunge into ice water. Remove from ice bath and pat dry thoroughly.

3. To assemble rolls, place two napa leaves on top of each other, overlapping by about 3 inches in the center, on a flat surface. Spoon 2 rounded tablespoons of filling into lower 1/4 of the leaves. Top with a dollop of sauce. Fold bottom edge of napa leaf up, and roll tightly shut, folding in sides. Place roll, seam side down, on a platter. Repeat with remaining leaves.
Sprinkle with lemon zest and a sprinkle of cayenne pepper, if desired, and serve, with sauce on the side for dipping.

Tuscan Kale Chips with Black Truffle Salt
Serves 4

Roasted kale leaves are a fast, appealing way to cook kale; Tuscan kale is especially nice, since the leaves are flat and cook more evenly. Vary the spices—chipotle powder, garlic or cumin are nice additions—and serve them upright in a squat, heavy glass for a novel presentation.

1 bunch of Tuscan kale (also called dinosaur or Lacinato kale)
2 tablespoons olive oil
Coarsely ground black pepper
Black truffle salt or sea salt

1. Preheat oven to 400 degrees F.

2. Separate leaves of kale and trim the bottom inch off stems. Drizzle with olive oil and sprinkle with garlic; rub oil into leaves with your hands. Arrange in a single layer on a large baking sheet. Roast for 5 to 7 minutes, until leaves are crispy, being careful not to burn them. Remove from oven and immediately sprinkle with salt and pepper.

3. Arrange kale leaves in two squat, heavy glasses, such as a rocks cocktail glass, or arrange on a large serving platter. Serve immediately.

Kale, Apple and Pear Salad with Honey-Spiced Walnuts
Serves 4

Massaging the kale with oil, salt and acid before serving soften the aggressive flavor and texture. This is especially good with  fig balsamic vinegar. You can also use tamari-roasted almonds in place of the honey-spiced nuts, and add a handful of currants or chopped dried figs.

1/2 cup honey
1/4  teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/2 cup walnuts
1 large or 2 small bunches curly kale
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
1 firm, medium apple
1 ripe but firm pear
2 tablespoons minced shallot
1/4 cup crumbled Stilton cheese (optional)

1. Lay a sheet of parchment paper on a flat surface. Combine honey, cayenne pepper, cumin, black pepper and cinnamon in  a small pot; cook over low heat until honey is thickened and dark golden. Stir in walnuts until completely coated. Transfer to parchment, spreading in a single layer, and breaking up to separate nuts. Let cool completely.

2. Remove stems and center ribs from kale, and discard. Cut leaves crosswise into thin strips; place in a medium bowl. Drizzle kale with olive oil and vinegar; lightly sprinkle with salt. Massage with your hands to coat leaves and let stand for 5 minutes.

3. Core and dice apple and pear, and add to bowl with kale, along with shallot. Add candied nuts, and toss to mix. To serve, divide salad between four individual plates, sprinkle with cheese if desired, and serve immediately.

Caramelized Onion and Potato Soup with Truffled Croutons
Serves 6

This soup is extremely easy, but requires a little time to fully caramelize the onions; don’t hurry this step, or you’ll miss the deep, rich flavors. Make a salad, prepare the croutons and set the table while the onions caramelize. Use a hand-held immersion blender for pureeing the soup to control the smoothness (I like mine with just a little texture). You can make this soup as a vegan dish; substitute olive oil for the butter and use vegetable stock, and skip the cream at the end. The soup so rich and dense, I don’t always add cream; it’s really just gilding the lily, but there’s no crime in that either.

2 tablespoon butter (substitute olive oil)
1 tablespoon olive oil
3 large onions, thinly sliced
1/2 cup white wine (substitute 1/2 cup stock)
5 to 6 cups homemade or high-quality chicken or vegetable stock
1 celery stalk, chopped small
3 large Yukon Gold or red potatoes, diced
1 large sprig thyme
1/2 cup cream (optional)
1 tablespoon truffle oil
1/2 baguette, thinly sliced on the diagonal
2 tablespoons parsley

1. Heat butter and olive oil in a large soup pot. Add onions and cook over medium-low heat for 45 minutes, stirring occasionally, until onions are golden-brown caramelized.

2. Add wine or stock and cook for 1 to 2 minutes, scraping up browned bits from bottom of pan with a wooden spoon. Add 5 cups stock, celery, potatoes and thyme. Bring to a boil, reduce heat and simmer, partly covered, about 25 minutes until potatoes are soft. Remove and dispose of thyme sprig (compost it), then puree soup until thick and creamy but not completely smooth. Add remaining stock as needed to thin, and add cream if desired. Season with sea salt and white pepper.

3. While potatoes are cooking, preheat broiler to high. Arrange baguette slices on a baking pan and drizzle lightly with truffle oil. Sprinkle lightly with sea salt and black pepper and broil until golden, about 2 minutes. Remove from oven and sprinkle with parsley.

4. To serve, divide soup between individual cups or bowls and float 2 or 3 croutons on top. Serve immediately.

Roasted Stuffed Onions with Fiery Rouille
Serves 6

This is such a nice way to use day-old or slightly stale bread, but you can also substitute brown rice, buckwheat, barley or quinoa. It’s also an original dish for parties and appetizers; double the recipe, and do some pre-prep: the day before cooking, hollow the onions and store in an air-tight Pyrex container in the refrigerator. Make the filling in advance, too, then stuff the onions just before roasting.

4 small red onions
4 small yellow onions
2 cups cooked buckwheat, quinoa or brown rice
1/2 cup homemade or high-quality stock
1 large egg
¼ pound crimini mushrooms, chopped
2 cups baby spinach leaves, chopped small
3  garlic cloves,  minced
2 tablespoons  chopped flat-leaf parsley
½ teaspoon each sea salt and pepper
1/8 teaspoon cayenne, or to taste
Grated Asiago cheese

1.    Preheat oven to 375 degrees F.

2.    Cut a 1/2-inch slice from the top of each onion. Trim a little bit off the bottom, just enough to make the bottom flat. Using a melon baller, scoop out the center of the onion and chop it up. Set aside. Drop the onion shells into a pot of salted boiling water, and cook for 10 minutes, until just tender. Drain and set aside.

3.    Chop enough of the reserved onion to make 1 cup (save the rest for adding to soups and stews). Heat oil in a large skillet and fry mushrooms and onions for 5 minutes, until onion is golden. Remove from heat and combine in a bowl with remaining ingredients. Arrange in a baking dish, drizzle with olive oil,  and bake at 400 for 25 minutes, until tender.  Remove from oven and serve with Fiery Rouille on the side.

Fiery Rouille
Makes 1 cup

Large pinch of saffron threads (about 1/4 teaspoon)
1 large piece of rustic or gluten-free bread, toasted deep brown
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or 1/4 teaspoon cayenne*
1/4 cup olive oil
1 tablespoon minced parsley

1. Combine saffron and 3 tablespoons of boiling water in a small bowl, and let stand for 10 minutes.

2. Process bread in a food processor, to make small crumbs. Add to saffron water and let stand for 5 minutes; the mixture should be thick and pasty, but not dry; add an additional spoonful of water, or as needed.

3.  While the bread is soaking, combine garlic and salt in a mortar and pestle, and mash into a thick paste. Add red pepper flakes or cayenne, and mash together until smooth. Add bread crumb paste to garlic mixture, and mash together until smooth.  Mash and stir in olive oil, adding the oil in a slow, steady stream. Stir in parsley and adjust salt. Store in a glass jar, refrigerated, for up to 1 week.

Red Potato, Spinach and Mushroom Hash with Poached Eggs
Serves 4

Swap finely chopped kale for the spinach, increase the garlic and add a minced chipotle pepper before roasting, for a more robust dish. You can also skip the poached eggs and serve these with most any meal; they’re excellent as a side dish with roast chicken.

3 large red potatoes, cut in a medium dice
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon oregano, plus more for garnish
1/4 teaspoon cumin
Dash cayenne
2 garlic cloves, minced
4 tablespoons olive oil
1/2 pound crimini mushrooms, sliced
1 small onion, chopped small
8 cups baby spinach, chopped small
4 eggs
2 tablespoons chopped chives

1. Preheat oven to 375°F.

2. Bring a medium pot of salted water to a boil.  Add potatoes and boil until just beginning to get tender, 7 to 10 minutes.  Drain well and spread onto a baking sheet; let cool. Toss with pepper, salt, oregano, cumin, cayenne, garlic and 2 tablespoons olive oil. Add mushrooms and onions, and toss to mix. Spread on baking sheet again, and bake for 20 to 25 minutes until potatoes are crispy.

3. When the potatoes are almost done, remove from oven and add chopped spinach. Return to oven to continue cooking. In a large saute pan, bring 4 inches of water and 1 tablespoon vinegar or 2 teaspoons sea salt to a low simmer. Crack one egg into a cup and gently lower the egg into the water.  Repeat with remaining eggs, being careful not to crowd pan, and poach at a low simmer until just set, about 3 minutes. Remove with a slotted spoon to paper towels to drain.

4. To serve, divide potato and spinach mixture between four plates. Top each with a poached egg.  Garnish with chives, and serve immediately.

Roasted Sweet Potato Soup with Adobo Cream
Serves 4 to 6

Peeling the potatoes makes the finished soup velvety and smooth, but it’s not necessary; leave them on, if you’d prefer. You can vary the spices considerably in this recipe, to make it subtly smoky-hot or fiery. Serve it with warm corn tortillas and slices of avocado, if they’re available in your area.

3 medium sweet potatoes, peeled and cut into large chunks
1 large onion, coarsely chopped
4 large garlic cloves, smashed with the side of a knife
2 tablespoons olive oil
1 small canned chipotle pepper, seeded and chopped
6 to 7 cups vegetable stock
1/2 cup creme fraiche or sour cream
1 to 2 teaspoons adobo sauce from canned chipotle peppers, or to taste
1/2 cup chopped cilantro

1. Preheat oven to 375°F.

2. Combine sweet potatoes, onions and garlic on a large rimmed baking sheet. Drizzle with oil, sprinkle with sea salt and pepper, and toss to mix. Roast for 20 to 25 minutes, until tender.

3. In a large, heavy pot, combine roasted vegetables, chipotle pepper and 6 cups of the stock; bring to a boil, reduce heat and simmer, covered, for 5 to 10 minutes, or until sweet potatoes are very soft.  While soup is cooking, combine sour cream and adobo sauce in a small bowl and mix to blend.

4. Purée soup in batches in a food processor, adding more stock as needed. Return soup to pot and warm through, if necessary. To serve, divide soup between four individual bowls. Sprinkle with cilantro and top with adobo-sour cream mixture. Serve immediately.

Cauliflower-Potato Mash with Arugula and Shallots
Serves 4 to 6

Cauliflower adds a subtle nuttiness and lightness to the earthy, dense potato; you can also add turnips for more sweetness and flavor. You can peel the potatoes for a more finished-looking end result, but it’s not necessary; I personally like leaving the skins on, for added nutrition and a more rustic look. Cooking the vegetables in stock adds volumes of flavor, but you can just as easily use water. You can also make this a vegan offering; just swap almond milk for the cow’s milk, or add additional stock to get the texture you want.

1/2 pound yukon gold potatoes
1 small head cauliflower (about 2 pounds)
Vegetable stock
2  tablespoons  olive oil
1/4 cup minced shallot
2 garlic cloves, minced
1/2 cup arugula, finely chopped
1/4 cup half-and-half or milk
Hazelnut oil (optional)

1. Chop potatoes; core cauliflower and cut into florets. In a large soup pot, combine potatoes, cauliflower and stock to cover by 1 inch. Bring to a boil, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Drain vegetables, reserving stock, and set both aside.

2. Heat oil in a large saute pan over medium heat and cook shallots and garlic until fragrant, about 1 minute. Add potatoes and  cauliflower, and stir to mix with shallots and garlic, scraping up bits from the bottom of the pan. Stir in arugula. Add 1/4 cup half-and-half,  milk or reserved stock as needed to make the mixture creamy, and season with sea salt and pepper.

3. To serve, divide between individual bowls. Float a spoonful of hazelnut oil, if using, on top of each serving, and serve immediately.

Carrot-Chipotle Soup with Carrot Top and Cilantro Pesto
Serves 4 to 6

This simple soup gains appeal from the resourceful pesto that uses carrot tops. If you can’t find carrots with their tops still attached, you can substitute parsley, and if pine nuts are too pricey, use walnuts or macadamias. Even pepitas will do in a pinch, but you’ll lose the rich flavor. Add a bit of crème fraîche to the soup while you’re puréeing it for a creamier texture, if you’d like.

1 pound carrots with tops
2 tablespoons coconut oil
1 small onion, chopped
3 garlic cloves, minced
1/2 to 1 teaspoon cumin
3 cups homemade or high-quality stock, plus more if needed
1 small chipotle pepper, seeded and chopped
1/2 cup chopped cilantro
1/4 cup toasted pine nuts
1/4 cup olive oil
Crème fraîche, for garnish (optional)

1. Remove carrot tops and wash well; set aside. Scrub and chop carrots, and set aside.

2. Heat oil in a medium saucepan. Cook onion for 3 to 5 minutes, until tender. Add garlic and cumin, and cook for 1 minute. Add carrots, stock and chipotle, and cook for 10 to 15 minutes until carrots are soft.

3. Puree soup in batches until very smooth, adding additional stock if needed to thin to desired consistency. Season with salt and pepper, and return to pot to keep warm.

4. Chop reserved carrot tops and combine in a small food processor with cilantro. Pulse to chop and mix the greens together, then add pine nuts, and chop again. With the motor running, slowly drizzle in olive oil and process until incorporated. Season to taste with salt and pepper.

5. To serve, divide soup between four bowls and garnish with a dollop of pesto and creme fraiche, if desired. Serve immediately.

Heirloom Carrot Salad with Currants and Orange Blossom Water
Serves 4

This variation on Moroccan carrot salad uses raw carrots cut into long, thin ribbons instead of grated, for a more appealing texture. I’ve added currants for sweetness, but you can use finely chopped dates for a more traditional approach.

1 pound heirloom carrots in different colors, scrubbed well
1/4 cup extra-virgin olive oil
2 tablespoon lemon juice
2 tablespoons orange juice
2 tablespoons minced flat-leaf parsley
1/4 cup minced fresh mint
1/4 to 1/2 teaspoon orange blossom water
2 tablespoons dried currants
Chopped toasted almonds, for garnish

1. Cut off carrot tops and compost, or use in pesto (see recipe). Scrub carrots well with a vegetable brush, and very lightly peel them if needed. Set aside.

2. In a large bowl, whisk together olive oil, lemon and orange juice, garlic, parsley, mint and orange blossom water. Hold one carrot over the bowl and, using a vegetable peeler, peel off long thin strips into the bowl of dressing. Repeat with remaining carrots. Add currants and toss to mix. Season salad to taste with sea salt and white pepper, and let marinate in the refrigerator for at least two hours and up to one day. Serve chilled or at room temperature, sprinkled with chopped almonds.

Cumin-Roasted Baby Carrots
Serves 4

This recipe works best with very slim baby carrots; use those that are about as big around as your pinky finger, or halve thicker ones lengthwise. To ensure consistent cooking, make sure all the carrots are of similar size. You can also add a couple parsnips, cut into finger-thick slices. Serve them hot, tossed with minced fresh herbs (cilantro, parsley, and tarragon are nice).

1 pound baby carrots
2 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon black pepper
2 teaspoons cumin seeds

1. Preheat the oven to 400 degrees.

2. Toss carrots in a bowl with the olive oil, sea salt, pepper and cumin seeds. Transfer to a large rimmed baking sheet or roasting pan, and cook for 18 to 20 minutes, until lightly browned and tender. Season with salt and pepper if needed, and serve hot.

Gingered Zucchini and Green Pea Soup with Smoky Shiitakes
Serves 4 to 6

Ginger and roasted shiitake mushrooms add warming autumn influences and an Asian slant to a simple zucchini soup. Use only the caps of the shiitake mushrooms–the stems are too fibrous; reserve them for stocks. To gently melt the coconut oil without a microwave, put 2 tablespoons into a small jar and immerse in a bowl of hot water.

1 to 2 tablespoon sesame oil
1 small yellow onion, chopped small
3 garlic cloves, minced
2 tablespoons finely minced fresh ginger root
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon white pepper
4 cups homemade or high-quality vegetable or chicken stock
2 pounds zucchini, chopped small
1 cup fresh, blanced green peas or frozen green peas, thawed
2 cups sliced shiitake mushroom caps
2 tablespoons melted coconut oil
2 teaspoons smoked paprika
Cayenne pepper to taste
Fresh minced chives for garnish

1. Heat sesame oil in a 3-quart pot over medium-low heat. Saute onion for 5 to 7 minutes, until softened and golden. Add ginger, garlic and spices, and cook for 1 minute, stirring.
2. Add stock and zucchini; bring to a boil, reduce heat and simmer, partly covered, for 15 minutes, until zucchini is soft and liquid is slightly reduced. Add peas and cook for 5 minutes longer, until peas are warmed through.
3. Meanwhile, preheat oven to 400 degrees F. Arrange mushrooms in a small pile on a baking sheet and pour oil over. Toss with your hands to mix, then spread in a single layer (use a big enough pan to avoid overlapping mushrooms; if they’re crowded, they’ll steam instead of getting crispy). Sprinkle paprika evenly over mushrooms, then roast for 10 to 15 minutes, until crispy.
4. When soup is done cooking, transfer to a blender and process until smooth and creamy. Taste and adjust seasonings, adding cayenne pepper to taste.
5. Divide soup between four individual bowls. Sprinkle tops of each bowl with roasted shiitakes, garnish with chive, and serve hot.

Summer Squash Soup with Pistachio Pistou
Serves 4 to 6

This is the last hurrah for the squash in my garden. Adding a spoonful of bright green pistou–like pesto, but without the cheese–brightens the dish and adds a garlicky kick. You can add a small, thin-skinned potato during cooking (add it when you add the squash) for a thick, velvety texture without the cream.

2 tablespoons olive oil
1 cup Vidalia or other sweet onion, or yellow onion
2 pounds yellow squash, zucchini or a combination of the two, chopped
3 to 4 cups vegetable stock
1/2 cup shelled pistachios (unsalted)
1/2 cup basil leaves
1 large garlic clove
1/4 cup extra-virgin olive oil

1. Heat oil in a 3- to 4-quart saucepan over medium heat and cook onion for 3 to 4 minutes, until just tender. Add squash and stir to coat with oil. Cook for 5 minutes, until softened.
2. Add 3 cups of the stock, bring to a boil, reduce heat and simmer, partly covered, until squash is very tender, 10 to 15 minutes.
3. While soup is cooking, make Pistachio Pistou: combine pistachios, basil and garlic in a small food processor and process into a thick paste. With motor running, drizzle in olive oil until incorporated, scraping down sides of food processor as needed. Transfer to a small bowl, season to taste with sea salt, and set aside.
4. When soup is done, remove from heat and puree in batches until very smooth and creamy, adding remaining stock as needed to reach desired consistency. Season to taste with sea salt and white pepper.
5. To serve, divide soup between 4 to 6 bowls, top each with a spoonful of Pistachio Pistou, and serve immediately.

Broccoli Soup with Basil Oil
Serves 4 to 6
1 tablespoon plus 1/2 cup olive oil
1 small onion, chopped
1 small celery stalk, chopped
2 garlic cloves, minced
1 head of broccoli (1 pound), trimmed and chopped (about 6 cups)
5  vegetable stock, or chicken stock, if desired
1 cup basil leaves
1/2 cup milk, dairy or non-dairy
Smoked Paprika Croutons (recipe below)

1.    Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add onion and celery and cook for 3 minutes, until just tender. Add garlic and cook for 1 minute, stirring.

2.   Add broccoli and 5 cups of the stock. Bring to a boil, reduce heat and cook, covered, until broccoli is tender, about 10 minutes.

3.   While soup is cooking, place basil leaves in small bowl and pour hot water over to cover. Let stand for 30 seconds, until leaves are just wilted, then drain, rinse with cold water, and squeeze out excess water. Combine basil leaves and remaining 1/2 cup oil in a small food processor, and process until smooth.

4.   Transfer cooked soup to a blender or food processor, and puree until smooth. Add up to 1/2 cup of the milk as needed to reach desired consistency, and season with salt and pepper.

5.   To serve, divide soup between individual bowls, and top each with a spoonful of basil oil (refrigerate remaining oil and reserve for later use).

Baby Bok Choy with Pine Nuts and Sherry
Serves 4
1 tablespoon olive oil
4 heads baby bok choy, halved lengthwise
4 garlic cloves, minced
1/4 cup sherry
1/4 cup stock
1/3 cup pine nuts

1. Heat oil in a large saute pan. Add bok choy and turn to coat with oil. Cook for 1 minute, until bok choy is just starting to wilt. Add garlic and cook for 1 minute, stirring.

2. Add sherry and broth, cover, lower heat and simmer for 4 to 6 minutes, until bok choy is tender.

3. While bok choy cooks, heat a separate smallskillet over medium heat and toast pine nuts for 2 to 3 minutes, until golden and fragrant. Remove from heat and let cool.

4. Transfer cooked bok choy to a shallow serving bowl and keep warm. Bring the pan sauce to a boil and cook at a low boil for 2 minutes, until slightly reduced. Pour over bok choy, sprinkle with pine nuts, and serve hot.

Open-faced Sandwiches with Grilled Halloumi and Rosemary Date Confit
Serves 4
4 slices gluten-free bread, whole-grain rustic bread or bread of your choice
8 ounces Halloumi cheese, cut crosswise into 2-inch-thick slices
1/4 to 1/2 cup Date Confit (recipe below)
2 cups baby arugula leaves

1.    Preheat barbecue to medium-high and lightly oil racks.

2.   Arrange bread and halloumi on grill racks, and grill for 2 minutes per side, until bread is lightly toasted and halloumi is golden. Transfer to a platter.

3.   Spread one side of bread with 1 or 2 tablespoons date confit. Layer with arugula leaves. Top with halloumi, and serve hot.

Rosemary Date Confit
Makes 1 1/2 cups
1 cup chopped dates
1 cup wine
3 large rosemary sprigs
1 garlic clove, minced
1/4 cup minced red onion
2 teaspoons honey
1 teaspoon lemon zest

1.    Combine dates, wine, whole rosemary sprigs, garlic, onion and honey in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 15 to 2o minutes, until most of the liquid is absorbed. Remove lid and cook for 5 more minutes, until mixture is thick and sticky.

2.   Remove and discard rosemary sprig. Transfer mixture to a food processor and pulse two or three times until finely chopped, but not quite a paste. Stir in lemon zest to taste. Using a rubber spatula to scrape food processor, transfer to a bowl. Serve warm, or refrigerate and serve chilled, as an accompaniment to grilled fish, chicken or other savory dishes. Store, refrigerated, in a glass jar for up to two weeks.

Red Miso, Caramelized Onion and Tomato Soup
Serves 4
4 cups chopped tomatoes
2 tablespoons tomato paste
2 large garlic cloves, finely minced
1 bay leaf
1 cup vegetable stock (or chicken stock, for non-vegetarian option)
2 tablespoons coconut oil
1 small yellow onion, halved and thinly sliced crosswise
1 tablespoon red miso
1 tablespoon minced fresh oregano

1. Combine tomatoes, tomato paste, garlic, bay leaf, and stock or water in a large pot; bring to a boil, reduce heat, and cook, partly covered, for 18 to 20 minutes, until tomatoes are soft.

2. While tomatoes are cooking, in a large saute pan, heat coconut oil over medium high heat and cook onion for 15 minutes, until golden and caramelized.

3. Remove and discard bay leaf from soup; transfer soup to a food processor and puree until smooth. Return to pot and add 1 cup water. Heat through until piping hot. Remove 1/2 cup soup from pot and combine with miso in a small bowl. Stir to mix well and return miso to pot. Stir in caramelized onions and oregano.

4. To serve, divide soup between four individual bowls, top with croutons, and serve hot.

Grilled Tuna and Warm White Bean Salad
Serves 4
4 6-ounce skinless tuna steaks (each about 1/2 inch thick)
2 tablespoons olive oil
1 small red onion, halved and thinly sliced into half moons
1 cup chopped shiitake mushroom caps
2 garlic cloves, crushed
1 1/2 cups cooked white beans
6 cups packed baby arugula leaves
1 large lemon, cut into 8 wedges

1. Lightly oil grill racks and preheat grill to medium.

2. Season tuna steaks with salt and pepper. Grill fish on a lightly oiled rack set 6 inches over glowing coals, 3 to 5 minutes on each side, depending on thickness.

3. While fish is grilling, heat oil in a medium pan; add onions and mushrooms, season with salt, and cook for 2 to 3 minutes. Stir in garlic and beans and cook for 2 to 3 minutes, until beans are soft and mushrooms are tender.

4. Divide arugula between four individual serving plates. Divide beans between each plate, spooning over arugula leaves. Place one piece of cooked fish on each plate, on top of beans. Serve hot, with lemon wedges for garnish.

Zucchini Ribbons with Pine Nuts and Parsley
Serves 4 to 6
2 pounds small zucchini
2 tablespoons ghee
1 medium shallot, very thinly sliced crosswise
1/4 cup pine nuts
1/4 cup chopped parsley
Shaved Pecorino-Romano cheese or other hard, sharp cheese

1. Trim and discard stems from zucchini. Using a vegetable peeler, and holding zucchini as if you were going to peel it, slice thin ribbons from the zucchini into a large bowl, including skin and white flesh. When you reach the inner core of seeds, especially if seeds are thick or hard, stop peeling.

2. Heat ghee or coconut oil in a medium skillet over medium heat and cook shallot for 4 to 5 minutes, until golden. Add zucchini, toss to coat, and cook, stirring, for about 5 minutes, until tender and lightly browned.

3. Transfer zucchini to a bowl and cover to keep warm. In the same pan, toast pine nuts for 1 to 2 minutes, until fragrant and just starting to turn golden. Add to bowl with zucchini, and toss to mix. Add 2 tablespoons of the parsley, toss again to mix, and add additional parsley if desired. Season to taste with salt and pepper.

4. To serve, divide vegetables between individual plates, top with cheese, and serve immediately.

Offering classes and workshops in the Denver metro area, in-person consultations in Boulder, and distance sessions via telephone, Skype and videoconferencing.

WHAT TO EAT:

FIND US: