1 small head cauliflower
1 small red onion, thinly sliced
1 teaspoon turmeric powder
2 teaspoons ground coriander
1 teaspoon dried oregano
Sea salt and freshly ground pepper
1/3 cup olive oil
2/3 cup grated pecorino or Parmesan


Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper.

On a cutting board, trim the cauliflower and cut it into small florets.

In a large bowl, combine the cauliflower with the onion, turmeric, coriander, oregano, salt, pepper and olive oil. Toss well to coat using your hands.

Arrange the cauliflower mixture in a single layer in the prepared pan. Roast until the cauliflower is crisp-tender and browned, 20 to 25 minutes. Top with the grated cheese and roast for another 10 minutes.

Serve warm.
Makes 4 side servings


2 medium sweet potatoes, boiled and cut into wedges
1 teaspoon yellow curry powder
1/4 teaspoon cayenne pepper
Sea salt and ground pepper, to taste
2 tablespoons olive oil


In a large bowl, whisk the curry powder, cayenne pepper, salt, pepper and olive oil. Add the sweet potatoes and toss to coat.

Pierce the sweet potato wedges onto skewers and grill 4 to 5 minutes per side. Serve with yogurt sauce.

Serves 4

Adapted from On a Stick! by Matt Armendariz.



small head cauliflower, cut into florets
4 tablespoons unsalted butter
3 tablespoons all-purpose flour or gluten-free flour
1 ½ cups milk
Sea salt and ground pepper, to taste
⅛ heaping teaspoon ground nutmeg, or more to taste
3/4 cup grated sharp cheese like Jarlsberg, Parmesan, Swiss or gruyere – divided



Preheat the oven to 425 degrees F.

Place cauliflower florets on a microwave-safe plate and cover with wet paper towel. Microwave on high for about four minutes, until crisp-tender.

Place the cauliflower in a single layer into an 8×8 inch baking dish.

Melt the butter in a small sauce pan over medium heat. Add flour and whisk until it makes a bubbly paste.
Gradually add the milk and stir constantly until the sauce becomes thick and creamy. Remove from heat and add salt, pepper, nutmeg and half of the cheese.

Spoon the sauce over the cauliflower florets and sprinkle with remaining cheese

Bake for 15 to 20 minutes until the cheese sauce is a light golden brown.

Serves 4 as a side or 2 as a main dish.


2 cups heavy cream
1 tablespoon chipotle puree
3 medium sweet potatoes, peeled and sliced into 1/8-inch slices
Sea salt and freshly ground pepper


Preheat the oven to 350 degrees Fahrenheit.

Whisk together the heavy cream and chipotle puree until well combined.

Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6×8–inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
Serves 4 to 6
Inspired by Bobby Flay.


20 mint leaves
2 tablespoons heavy cream
12 ounces cooked peas
1/2 teaspoon onion powder
Sea salt and ground pepper, to taste


Process all the ingredients in a food processor into a smooth puree. Taste and adjust the seasoning. Serve at room temperature as a side or dip.

Serves 4


Dukkah is an Egyptian blend of toasted spices, seeds, nuts and dried herbs. It is typically mixed with olive oil and served as a dip with bread but it also works well for seasoning various dishes such as this one.


1 cup long grain rice

1/2 cup almonds

2 tablespoons sesame seeds

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon cardamom

Sea salt, to taste

1/4 cup olive oil

Juice of half a lemon

2 medium carrots, finely grated (optional)

2 tablespoons chopped parsley


Cook the rice according to package instructions.

Toast the almonds, sesame seeds, oregano, thyme, cumin, pepper and cardamom in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a powder. Transfer the ground mixture to a large bowl and whisk the olive oil and lemon juice into it.

Add the carrots, if using, parsley and cooked rice. Toss well to flavor the rice with duqqa.

Serves 4


3 tablespoons olive oil
2 medium zucchini, ribboned
Sea salt and freshly ground pepper, to taste

3 ounces feta cheese
1 garlic clove
4 mint leaves
1 tablespoon lemon juice



Heat a large skillet over medium heat. Add the oil and zucchini. Season with salt and pepper. Saute the zucchini ribbons until tender and golden, 1 to 2 minutes per side.

Prepare the sauce by processing all the ingredients for the dressing in a food processor. If the mixture is too thick add water, one tablespoon at a time, and process again until creamy.

Place the zucchini ribbons in a bowl. Add the feta dressing and toss well. Serve at room temperature with your favorite entree.

Serves 4




4 medium, ripe tomatoes
1 tablespoon of hot sauce
1 tablespoon extra virgin olive oil, plus more to brush the tomatoes
12 fresh Basil leaves, chopped
1 shallot, minced
1 teaspoon soy sauce
1 garlic clove, finely minced
1/3 cup of whole grain couscous
sea salt and fresh ground black pepper, to taste



Preheat the oven to 350 degrees Fahrenheit. Place baking rack in the middle of the oven. Brush a medium baking dish with oil.

Using a serrated knife carefully cut the top of each tomato. Work over a large bowl, scoop out the flesh of each tomato. If you need to, break up any large chunks of the tomato flesh. Place the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with olive oil.

To make the filling, combine the tomato flesh and juice, hot sauce, olive oil, most of the basil, shallot, soy sauce, garlic, salt and black pepper in a bowl. Add the couscous and stir to combine. Spoon the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for 50 minutes, or until the couscous is cooked. Sprinkle the remainder of the basil on the tomatoes. Enjoy warm as a side.
Makes 4
Recipe from Super Natural Everyday adapted from here.


2 apples, peeled, cored and cut into bite-sized cubes
2 tablespoons raisins
2 tablespoons pistachios or walnuts, coarsely chopped
3 tablespoons pomegranate molasses, plus more for drizzling
1/2 tablespoon honey (optional)
A dash of cinnamon



Combine all of the ingredients in a mixing bowl. Transfer to serving plates and drizzle with extra pomegranate molasses. Chill if you wish.

Serve for snack, on top of cereal or as a side salad.

Serves 2


1 cup finely diced carrots (about 2 medium carrots)

1 cup finely diced celery

2 tablespoons grated onion

3 tablespoons olive oil

2 teaspoons harissa or other hot sauce

¼ teaspoon fine sea salt (or to taste)

¼ teaspoon ground black pepper

1/8 teaspoon turmeric powder

½ cup sliced green olives

1/8 cup capers

1 ½ cups whole grain instant couscous

2 cups vegetable broth



Preheat the oven to 350 degrees Fahrenheit.

Place the carrots, celery, onion, olive oil, hot sauce, salt, pepper and turmeric powder in a medium sauté pan. Sauté over medium heat, stirring occasionally, 10 to 12 minutes. Stir in the olives and capers.

Place the couscous in an 8-inch square pan. Add the vegetable broth. Add the vegetables. Toss to combine. Cover with aluminum foil and bake for 20 to 25 minutes.

Enjoy warm by itself or as a side.

Serves 4

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