Basic Roasted Cauliflower

Ingredients: 1 head of cauliflower, extra-virgin olive oil, and sea salt

  1. Preheat the oven to 425º

  2. Cut the cauliflower into roughly equal sized florets.

  3. Toss florets with 1 to 2 tablespoons of extra-virgin olive oil and sprinkle with ½ teaspoon of sea salt.

  4. Spread evenly on the baking sheet and bake for 25 to 35 minutes until golden brown.

  5. Serve warm or room temp.

Want more flavor? Try one of these variations.

  • Finish with a squeeze of fresh lemon juice and a little chopped parsley or cilantro

  • Finish with a dollop of Toasted Cumin Citrus Vinaigrette or Parsley Mint Drizzle.

  • With step 3, add 1 clove garlic and 1 small clove shallot, minced.

  • With step 3, add 1 clove garlic, minced, 1 to 2 teaspoons curry powder, a few grinds black pepper. Finish with a squeeze of lemon juice.

Basic Sautéed Greens

Ingredients: 2 to 4 cups greens (beet greens, chard, kale, collards, mizuna, bok choy or other leafy greens), extra-virgin olive oil, and sea salt

  1. Wash, strip and rip or cut the stems from your greens, then tear or cut the leaves.

  2. Heat your frying pan.

  3. Add a tablespoon of olive oil.

  4. Add flavorings, such as onions (saute for a minute or two) before adding garlic or spices (sauté for 30 seconds to a minute).

  5. Add the greens and a pinch or two of salt. Sauté until they wilt/soften and their color begins to darken. You may need to add a little splash of water or stock and cover for greens that take longer to cook, such as mustard greens or collard greens.

  6. Serve warm.

Cook notes:

  • Do the greens taste bitter? Try finishing them with a little acidity, such as a spritz of lemon, vinegar or mustard or with a little sweet, such as a few drops of real maple syrup, a few raisins or grapes. Read up on the Power of YUM.

  • Want more flavor? Try one of these variations:

    • With step 3, add a pinch or two of chili pepper flakes and finish with a squeeze of lemon juice.

    • Try the Garlicky Leafy Greens.

    • With step 3, add 1 clove garlic, minced, and a teaspoon of freshly grated ginger. Just before done, stir in 1 tablespoon tamari or soy sauce and 1 teaspoon toasted sesame oil.

    • With step 4, add yellow or red onion slices (about 1 cup) and sauté for 15-20 minutes to allow sugars to caramelize.

    • Finish with 1 or 2 tablespoons of raisins or chopped dates and pine nuts or toasted almonds.

Clean Out the Fridge Soup

Clean Out the Fridge Soup

I came up with this soup by polling my friends and neighbors to see what
they had sitting in their fridges. The whole point is that veggies no longer
in their prime are still perfect for a hearty vegetable soup. Here the culinary
color wheel came up with orange (carrots and sweet potato), tan (parsnip),
and green (kale, although you could use chard or spinach). Throw in a can of
tomatoes and a tablespoon of tomato paste from the pantry, along with some
quinoa and spices, and you have a scrumptious soup.

Marti's Fruit and Nut Chocolate Bark

Guest recipe by Culinary Nutritionist Marti Wolfson

This is such an easy, sweet recipe from my sweet colleague and friend Marti Wolfson. Perfect for a holiday or hostess gift, the ingredients can be varied as you wish! Dried cherries or blueberries can be substituted for cranberries, for example, and pistachios or other favorite nuts for the almonds. In a word: yum!

Serves 4 to 6


½ cup slivered almonds
½ cup dried cranberries
zest of an orange
1 pound bittersweet chocolate, chopped
1 tsp. coconut oil
pinch fleur de sel

  1. To melt the chocolate, set up a medium saucepan with 2 cups water. Bring to a boil, and set up an additional heat-proof bowl over the pot. Add the chocolate and coconut oil and stir constantly until it is melted. Remove from heat.

  2. Line a sheet tray with parchment paper, and evenly spread out the nuts, cranberries, and orange zest. Pour the melted chocolate mixture over the nuts, and cranberries in an even layer. Sprinkle with salt over the top. Refrigerate until the chocolate is firmly set, at least 2 hours.

  3. Carefully flip the bark over and remove the parchment paper. Break into pieces and serve.

Reprinted with permission from