Vegetables & Grains

Aloo Gobi

  • Prep time: 15 minutes; Cook time: 20-30 minutes;
  • Serves: 2 (as entrée) or 4 (as side dish)


  • 1 medium Cauliflower, cut into small florets (3-4 cups)
  • 2 medium or 1 large Potato, peeled and cut into ¼ inch pieces
  • 1 medium Onion, diced
  • 2 medium Tomatoes, chopped (or ¾ c canned tomatoes or pureed tomatoes)
  • 1-2 cloves Garlic, minced
  • 2 tsp. Fresh ginger, finely chopped
  • ½ tsp. Amchur
  • 1/8 – ¼ tsp. Cayenne powder
  • 1 tsp. Coriander, ground
  • 1 tsp. Whole cumin seeds
  • ½ tsp. Turmeric
  • ½ tsp. Garam Masala
  • 3-4 tsp. Oil, vegetable or canola
  • ½ c. Fresh cilantro, finely chopped


1. Heat 2 tsp oil in a large non-stick skillet. Add cauliflower and fry on medium heat for 2-3 minutes. Add potato, and cook for another 7-8 minutes until vegetables are slightly browned. Remove cauliflower and potato on top of a plate with a few layers of paper towels to drain them.

2. Add another 1 ½ tsp oil to the same skillet. Heat slightly and add cumin seeds. Heat until they begin to pop and crackle. Add onions, cook over medium-low heat for 2 minutes until softened.

3. Add garlic and ginger, and cook without browning, for 2 minutes, until softened.

4. Add chopped tomatoes and cook for 2 minutes more minutes, then add turmeric, cayenne, coriander and amchur. Cover the pan and cook over low heat for 2 minutes.

5. Add potatoes and cauliflower and mix well. Cook, covered, over medium -low heat, for 10-15 minutes, or until the vegetables are tender but not mushy. If mixture is sticking, add a tablespoon or two of water (this will be a relatively dry dish).

6. Remove lid, add Garam Masala and 2 TBS cilantro leaves, stir well, cover and cook for another minute or two.

7. Serve, garnished with the remainder of chopped cilantro.

Serve with naan, or other Indian bread, or pita bread.

Asparagus Sauteed With Smoky Citrus Salt


  • 1 bunch Asparagus with ends trimmed (about 15)
  • 2 cloves Garlic, minced
  • 1 TBS. Smoky Citrus Salt
  • 1 ½ TBS. Olive oil


  • 1. Preheat large skillet over medium heat then add oil to pan.
  • 2.Add asparagus then cover and cook for 5 minutes, stirring occasionally.
  • 3. Stir in garlic and Smoky Citrus Salt and cook until asparagus is tender, stirring occasionally. Adjust heat as needed to prevent burning.

Black Bean and Cucumber Salad

Servings: 4


  • 1 Seedless cucumber, quartered and cut into chunks
  • 2 c. Cooked black beans, soaked, rinsed and drained
  • 1 c. Cherry tomatoes, halved
  • 1 c. Corn, preferably fresh, but may use frozen – if so, thaw first
  • ½ Red onion, chopped
  • 3 TBS. Extra-virgin olive oil
  • 4 ½ tsp. Orange marmalade
  • 1 TBS. Lemon juice
  • 1 tsp. Honey
  • ½ tsp. Cumin, ground
  • 1 pinch. Coarse Sea Salt
  • Ground Black Tellicherry Pepper to taste


1. Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.

2. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.

3. Drizzle the dressing over the cucumber mixture; toss to coat.

Brussel Sprouts With Za’atar and Smoky Citrus Salt

Prep Time: 15 min; Cook Time: 20 min Total Time: 35 min Difficulty: Easy Servings: 2


  • 1 lb. Brussels sprouts, sliced thinly lengthwise
  • 3 cloves Garlic, chopped
  • 2 TBS. Za’atar
  • 1 tsp. Smoky Citrus Salt (or more to taste)
  • 3-4 TBS. Olive oil


1. Preheat pan over medium-high, add 2 TBS oil

2. Add garlic and saute until lightly golden

  • 3. Add remaining oil and Brussels sprouts
  • 4. Add Za'atar and Smoky Citrus Salt then stir to distribute evenly over sprouts
  • 5. Cook for 20 minutes or to desired level crispness

Prep Time: 40 minutes; Cook time: 100 minutes; Difficulty: Medium; Servings: 10


  • Green Onion-Jalapeño Cornbread ( see recipe below)
  • 2 lbs. Andouille sausage links (medium-heat, not hot), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
  • 2 large Eggs
  • 8 c. Onions, chopped (about 2 3/4 lbs.), divided
  • 5 c. chopped celery (about 10 stalks with leaves), divided
  • 3 c. mixed chopped red, yellow, and/or green bell peppers, divided
  • 1/2 c. Low-salt chicken broth (add more as needed)
  • 1/4 c. (1/2 stick) Unsalted butter, melted
  • 1 TBS. Herbes de Provence
  • 1 TBS. Black Tellicherry Peppercorns ground finely
  • 1 TBS. olive oil
  • Sel Gris Salt (to taste- depending upon the saltiness of the andouille)


Once the stuffing is made, you can use it to actually stuff the turkey, if desired. Need to make sure that it is completely chilled before stuffing the turkey. Also, if stuffing the turkey, it can be a little drier and do not drizzle with butter.


1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes.

2. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes.

3. Add remaining onions, celery, and bell peppers, then Herbes de Provence; sauté until vegetables begin to soften, about 5 minutes. Season with Sel gris salt and black Tellicherry pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)

4. Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish.

5. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss.

6. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.

7. Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.


  • 3/4 c. All purpose flour
  • 3/4 c. Yellow cornmeal
  • 1/4 c. Sugar
  • 1/2 c. Green onions, thinly sliced
  • 1/4 c. (1/2 stick) unsalted butter, melted, cooled
  • 1 1/4 c. Buttermilk
  • 2 large Eggs
  • 2 tsp. Jalapeño chili, minced with seeds left in
  • 1 TBS. Cajun Seasoning
  • 1 1/2 tsp. Kosher salt
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Baking soda


1. Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan.

2. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions, Cajun seasoning, and jalapeño.

3. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).

4. Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).

5. Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. Cornbread can be prepared 1 day ahead.

6. Cover tightly with foil and store at room temperature. Actually, it is better if made the day before and allowed to dry out a little bit.

Couscous with Berbere

  • Prep time: 2 minutes; Cook time: 20 minutes; Difficulty: Easy;

  • Servings: 4


  • 1 c. Couscous
  • 1 TBS. Berbere Blend
  • 1 c. Chicken stock
  • Salt to taste


1. Bring Berbere and chicken stock to a boil in a small pot.

2. Add couscous and bring back to a boil.

3. Turn off heat and cover pot and let stand for 20-30 mites until stock is absorbed.

4. Use a folk to fluff the couscous before serving.

Fattoush Salad

Prep time: 30 minutes; Serves: 4


  • 2 pieces Pita bread
  • 1 head Romaine Lettuce, tear into smaller pieces
  • ½ large Green pepper
  • ½ Red onion
  • 4-6 Radishes
  • ½ English cucumber
  • 2 large tomatoes
  • ½ large bunch Flat parsley
  • 10 large basil leaves
  • 1 tsp. Sumac
  • 2 tsp. Za’atar
  • 2 tsp. Dry mint
  • ½ tsp. Sel gris salt
  • ¼ tsp. Black Tellicherry Peppercorns
  • ¼ c Extra virgin olive oil
  • 2 Lemons, juices freshly squeezed


1. Place pieces of romaine lettuce into large salad bowl.

2. Chop up parsley, basil, green pepper, tomatoes, and red onion add to salad bowl.

3. Slice cucumber and radishes into thin slices and add to salad bowl.

4. Add salt and pepper (more to taste).

5. Add 1tsp. of dry mint.

6. Mix everything together.

7. Make dressing: in a small bowl mix together olive oil, lemon juice, and sumac.

8. Pour over salad and mix together.

9. Heat up cast iron pan over medium heat.

10. Lightly rub both pieces of pieta bread (both sides) with a couple drops of olive oil and rub on Za’atar on both sides of bread.

11. Heat up both sides of bread in pan for a few minutes; then remove to cutting board and cut into small triangular pieces, and place along the inside of salad bowl.

12. Serve Immediately.

Greek Tomato, Cucumber, and Feta Cheese Salad

  • Prep time: 15 minutes; Cook time: none; Difficulty: easy;
  • Serves: 4


  • ½ large English cucumber, cut into ¾ inch pieces
  • 1 pint Cherry tomatoes, halved
  • ¼ c. Feta cheese crumbled
  • ¼ R.ed onion, chopped
  • 3 TBS. Fresh mint, chopped or 1 TBS dried
  • 1 TBS. Dried Mediterranean oregano
  • ½ tsp. Sel Gris salt
  • ½ tsp. Black Tellicherry peppercorns ground
  • 1 TBS. Balsamic vinegar
  • 1-2 TBS. Extra Virgin Olive Oil


1. Put all the ingredients in a bowl and toss together.

2. Adjust salt and pepper to taste.

Grilled Asparagus


  • 1 large bunch (15-20 stalks) Asparagus with ends trimmed
  • 2 oz. Feta crumbled (optional)
  • 2 -3 TBS. Italian Seasoning
  • 1 TBS. Salt
  • 3 TBS. Fresh lemon juice
  • ¼ c. Olive oil


1. Mix seasonings, salt and lemon juice, then whisk in olive oil. Toss asparagus with mixture just before grilling.

2. Heat grill on medium high. Add asparagus. Turn frequently to keep even grill marks but not charred.

3. Remove before asparagus gets limp – should be crispy.

4. Plate asparagus sprinkle feta (if using) and serve.

Grilled Eggplant


  • 2 medium Eggplants, ends trimmed and sliced lengthwise into ½" pieces
  • ¼ c. Fresh basil, chopped

  • 3 TBS. Berbere
  • 2 TBS. fresh lemon juice
  • ¼ c. Olive oil


1. Mix Berbere and lemon juice, then wisk in olive oil. Baste both side of eggplant just before grilling.

2. Heat grill on medium high. Grill eggplant turning once. Should be turned once the first side has dark grill marks but not charred.

3. Plate eggplant sprinkle basil and serve.

Grilled Turmeric Sichuan Cauliflower


  • 1 head Cauliflower
  • 1 TBS. Sichuan peppercorns, coarsely crushed
  • 1 tsp. Ground turmeric
  • 1 tsp. Smoked paprika
  • 4 TBS. Olive oil
  • Salt and Pepper to taste


1. Preheat grill over medium heat.

2. Place cauliflower on large sheet of aluminum foil and rub with other ingredients.

3. Wrap with foil and grill for 30 minutes. Unwrap, increase grill heat and char directly on grill surface. Slice and serve.

Grilled Veggie Skewers


  • 1 Zucchini, trim ends and slice crosswise in 1" rounds
  • 1 Yellow squash
  • 12 oz. Crimini mushrooms, cleaned and trimmed
  • ½ c. Red onion, cut into 1 ½ inch square pieces
  • 2 Red peppers, cut into 1 ½ inch squares
  • 16 oz. Cherry tomatoes
  • 4 TBS. Za’atar
  • 2 TBS. Salt
  • 1 TBS. Dijon mustard
  • 3 TBS. Balsamic vinegar
  • 1/3 c. Olive oil
  • Thin wood skewers soaked in water for 30 minutes


1. Mix Za‘atar, salt, Dijon and balsamic in a medium bowl then whisk in olive oil. Toss vegetables in marinade then skewer vegetables, alternating between different ones. Let stand for 30 minutes.

2. Preheat grill on medium high. Grill skewered veggies turning 2-3 times. Should be turned as sides have nice grill marks but not charred. Plate and serve.

Grilled Zucchini Squash


  • 2 Zucchini, trim ends and slice length wise ½ to ¾ inch thick.
  • 2 Yellow squash, trim ends and slice length wise ½ to ¾ inch thick.
  • 3 TBS. Za’atar
  • 1 TBS. Salt
  • 2 TBS. Balsamic vinegar
  • ¼ c. Olive oil
  • Optional:
  • 3 oz. Parmesan cheese, shaved


1. Mix Za‘atar, salt and balsamic, then whisk in olive oil. Baste both side of squash just before grilling.

2. Heat bbq grill on medium high. Grill squash turning once. Should be turned once the first side has nice grill marks but not charred. Plate squash, sprinkle cheese and serve.

  • Prep Time: 15 min; Total Time: 15 min; Difficulty: Easy
  • Servings: 4-6



Peel jicama and slice into sticks or thin slices. Sprinkle to taste with chili lime seasoning. Serve as an appetizer or side dish.

Overnight Slaw

  • Preparation time: 20 minutes; Chilling time: 6 hours - overnight; Difficulty: Easy
  • Servings: 10-12


  • 1 small head Cabbage, cored and sliced to make thin shreds
  • 1-2 Carrots peeled and finely diced (mix up purple and orange carrots for color)
  • 1 medium Onion, finely diced
  • 1 small Green bell pepper, finely diced
  • 1 TBS. Coarse Sea Salt
  • 1 TBS. Celery seed
  • 1 TB.S mustard seed (can substitute ground mustard)
  • ½ c .Sugar
  • ¾ c. Vegetable oil
  • 1 c. Cider vinegar


  • 1. Mix shredded cabbage and other chopped vegetables in a large bowl.

  • 2. Bring oil, vinegar, sugar, salt, celery and mustard seed to a boil in a small saucepan. Stir until sugar and salt are dissolved.

  • 3. Pour dressing over shredded vegetables.

  • 4. Refrigerate and allow to marinate at least 6 hours, and overnight if possible.

Persian Salad

  • Prep Time: 20 min; Chill Time: 30 min
  • Servings: 4-6


  • 2-3 Persian ("baby") cucumbers or ½ English cucumber
  • 2 medium Tomatoes, firm, not soft
  • 1/4 - 1/2 medium Red onion
  • 1/4 medium Green bell pepper, seeded
  • 2 TBS fresh mint (can substitute fresh dill or parsley, or a blend of fresh herbs)
  • 2 tsp Sumac
  • sea salt and fresh ground black pepper to taste
  • 1 TBS extra virgin olive oil
  • Juice of 1 lemon


  • 1. Dice onion into 1/4 - 1/2 inch dice.

  • 2. Sprinkle sumac on diced onion and allow it to sit 10 - 15 minutes.

  • 3. Dice cucumbers, tomatoes, and bell pepper.

  • 4. Chop fresh mint and toss with diced vegetables.

  • 5. Add onion and sumac mixture to vegetable mixture.

  • 6. Add lemon juice and olive oil.

  • 7. Season with salt and pepper to taste.

Chill salad for at least 30 minutes to allow flavors to blend.

Potato Hash With Ginger And Shichimi Togarashi


  • 2 medium Potatoes, diced
  • 1 Onion, diced
  • 1 Bell pepper, diced
  • 1 stalk Celery, diced
  • 2 cloves Garlic (more to taste) minced
  • ½ tsp. Shichimi Togarashi (more to taste)
  • ½ tsp. Ginger powder
  • 4 TBS. vegetable oil
  • 1 TBS. Olive oil
  • Salt and pepper


1. Salt and pepper diced potatoes, heat vegetable oil in a skillet. Brown potatoes but do not fully cook, then remove to a paper towel lined bowl dish to absorb excess oil.

2. In a clean skillet, add olive oil and onion, and slowly cook until translucent.

3. Add bell pepper, celery, garlic, ginger and Shichimi Togarashi. Cook together until bell and celery are very tender. Add Shichimi Togarashi to taste.

4. Mix potatoes into vegetable hash and simmer until potatoes are tender.

  • Prep Time: 10 min; Cook Time: 40 min; Difficulty: Easy

  • Servings: 8


  • 2 cans Chickpeas, drained, rinsed, and spread on a paper towel to dry
  • 3 tsp. Berbere (and more to taste)
  • 3 -4 tsp. Olive oil
  • salt to taste
  • Directions:
  • 1. Preheat oven to 450 degrees.
  • 2. Toss chickpeas with oil and Berbere. Add more seasoning and salt to suit your taste.
  • 3. Spread chickpeas in a rimmed baking pan, and roast 30-40 minutes, until crisp and browned. Stir after first 10-15 minutes, and bake about 15 minutes or more until browned and crisp.
  • 4.Cool thoroughly before storing. Store in sealed container to preserve crispness.
  • Prep Time: 10 min; Cook Time: 25 min; Difficulty: Easy
  • Servings: 4-6


  • 1 ½ lbs. Carrots, peeled and cut into 1 ½ inch lengths
  • 2 TBS. Olive oil
  • 1 Lime, sliced
  • 3 Bay leaves
  • 1 tsp. Harissa
  • 1 tsp. Cumin, ground
  • Salt to taste
  • Directions:
  • 1. Preheat oven to 450 degrees.
  • 2. Line a rimmed baking sheet with foil.
  • 3. Toss carrots with oil, bay leaves and lime slices. Spread mixture into even layer on baking sheet.
  • 4. Sprinkle with Harissa and cumin.
  • 5. Cover with foil and bake about 12 minutes.
  • 6. Uncover and bake another 10-13 minutes until carrots are tender.
  • 7. Sprinkle with 1/4 teaspoons salt to to taste, and place in serving dish.
  • 8. Garnish with Greek yogurt or creme fraiche, if desired.


  • 1 lb. Baby potatoes
  • 2 TBS. Za’atar
  • 1 tsp. Smoked Sweet Paprika
  • 3-4 TBS. Olive oil
  • Salt to taste


  • 1. Preheat oven to 400 degrees.
  • 2. Bring pot of salted water to a boil, and add baby potatoes.
  • 3. Cook until barely tender, approximately 10 minutes. Drain, and place in foil lined roasting pan.
  • 4. Using a small glass, gently smash potatoes into disks, keeping potato intact. Drizzle olive oil on potatoes, and sprinkle with dry seasonings. Stir gently.
  • 5. Roast approximately 20 minutes until slightly crisped.
  • (optional) Carefully broil potatoes briefly for more crispness. Be careful to not let them burn.
  • 6.Place in serving side and serve.

Spaghetti Squash with Feta Cheese, Sundried Tomatoes, and Capers

  • Prep time: 15 minutes; Cook time: 40 minutes; Total time: 55 minutes; Difficulty: Easy;
  • Servings: 4
  • Ingredients:
  • 2 Spaghetti squash, cut off both ends, and then standing them up, cut in half length wise
  • 5 Sundried tomatoes, soaked in warm water for 15 minutes, and then chopped
  • 1 c. Feta cheese, crumbled
  • 2 TBS. Capers
  • 1 TBS. Tuscan Bread Dipping Seasoning
  • ½ tsp. Sel Gris Salt
  • 1 ½ tsp. Black Tellicherry Peppercorns, ground fine
  • ½ c. Olive oil


1. Pre-heat oven to 400 degrees.

2. Take each half of the spaghetti squash and with a metal spoon scrap out all the seeds and stringy parts

3. Rub the squash with just a little olive oil and sprinkle them with the Sel Gris Salt and ½ tsp. of the black peppercorns.

4. Place squash with cut side down on to a baking pan that has about ¼ inch of water in it.

5. Put squash in oven and bake for around 40 minutes, checking to make sure squash is tender.

6. While squash is cooking, make the sauce for the spaghetti squash. In a small mixing bowl, mix together olive oil, sundried tomatoes, capers, 1 tsp. black peppercorns, and Tuscan Bread Dipping Sauce.

7. Take squash out of the oven and let cool for a few minutes.

8. For each half of the squash, use a folk to scrap out the squash into spaghetti- like strands and put into a large bowl.

9. Take the olive oil mixture and pour over the squash and mix well.

10. Top the spaghetti squash with the feat cheese and serve.

Servings: about 5 cups


  • 2 lbs. (about 6) Red beets, scrubbed
  • 2 tsp. Coriander, mustard, fennel, caraway, and/or cumin seeds
  • 2 Bay leaves
  • 1/3 c. Olive oil
  • ¼ c. Red wine vinegar
  • Kosher Salt


  • you can replace the whole spices with your choice
  • Beets can be marinated 5 days ahead. Cover and chill


1. Preheat oven to 425◦.

2. Place beets in a shallow baking dish and add water until it reaches about ½” up the sides of the beets. Cover with foil, crimping edges to make a tight seal.

3. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.

4. Using paper towels (wear gloves to keep your hands stain free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.

5. Heat oil, spices, and bay leaves in a small skillet over medium heat and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar and toss to combine. Season with salt. Let cool.


  • 4 Persian “baby cucumbers” or 2 small Traditional cucumbers, peeled, seeds removed, and sliced into 1/8” pieces
  • 1-2 Scallions, thinly sliced
  • 2 tsp. Gochugaru (Korean chili flakes), add more to taste
  • 2 tsp. Toasted sesame seeds
  • 1 tsp. Sugar
  • 1 tsp. Kosher salt
  • 4 tsp. Rice vinegar
  • 2 tsp. Toasted sesame oil
  • Directions:

1. Mix all ingredients other than sliced cucumbers and scallions.

2. Add cucumbers and scallions and stir well.

3. Can chill or serve immediately, and keeps well for a day or two.


  • 1 lb. Dry red beans
  • 2 TBS. Olive oil
  • 6 c. White rice, cooked
  • 1 medium Yellow onion, diced
  • 1 medium Green bell pepper, diced
  • 4 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 3 Green onions, Sliced
  • 2 TBS. Cajun Seasoning
  • 1 Bay leaf
  • 6 c. Vegetable broth


1. Soak beans in a pot of cold water over night in the refrigerator.

2. When ready to cook, finely dice celery, bell pepper, and onion and mince garlic. Sauté together in large pot with olive oil over medium heat for 5-7 minutes or until softened.

3. Drain beans in colander and rinse with cold water. Add beans to pot with vegetables. Add vegetable broth, thyme, oregano, bay leaves, smoked paprika, ground peppercorns, and cayenne.

4. Place lid on pot and bring to a full boil over high heat. After it reaches a boil, turn heat to low and simmer for at least 2 hours. Make sure pot is simmering the entire time. Stir frequently and keep lid on.

5. After 2 hours ( or more if needed), beans should be soft and tender. Mash some of the beans against the side of the pot with a spoon. This will thicken the mixture. Remove bay leaf and simmer for another 30 minutes to thicken more.

6. To serve add a scoop of red beans to a bowl and top with a scoop of cooked rice. Sprinkle sliced green onions over the top and a dash of hot sauce if desired.