Paleo Vegetables

Roasted Cauliflower
1 head cauliflower (about two pounds)
Olive oil for drizzling
Kosher salt and freshly ground pepper for sprinkling
Chopped flat leaf parsley for garnish

Place oven rack in the lowest position and heat oven to 475 degrees F. Remove leaves, cut stem flush with bottom of the florets, and cut head into 8 equal wedges down the length of the stem (i.e., from pole to pole). Place wedges cut side down on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Distribute oil and seasoning evenly over the surface of the wedges. Turn the cauliflower wedges over and repeat with more oil, salt and pepper. Cover baking sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and roast until bottoms of the cauliflower wedges are golden brown (around 10 minutes). Remove sheet from oven and carefully flip cauliflower over using a spatula, doing your best to keep the caramelized surface from sticking to the baking sheet (a nonstick baking sheet is great for this recipe). Return cauliflower to the oven and roast until second side is golden brown (around 10 minutes). Sprinkle with parsley, and (if you are feeling indulgent) drizzle with a bit more oil. Serve immediately.

Paleo Creamed Spinach
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons coconut oil or bacon fat
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt**
1/2 teaspoon freshly black pepper
1/2 cup Double reduced coconut milk*
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the coconut oil in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the coconut milk, salt and pepper. Remove from the heat and serve immediately.
**Look, I know salt isnt Paleo, but I make an alowance now and again.
The trick to this one is getting the coconut milk just right: If you want your coconut milk thick like sour cream, store the cans in the fridge. Over the course of a few days the fats and solid particulate in the coconut milk go through a process called retrogradation, in simple terms: they crystalize. To you and me this means THIIIICK and creamy coconut milk, with one caveat: when you open the can, gently spoon the thick and sexy stuff into a different container, and you will be left with the coconut water. Dont throw it away, just chug it there and then. Great source of potassium and minerals, it’s often sold in the tropics as a sports drink and can be sterilized and use as an emergency IV drip for dehydration.

Indian Style Slaw
Scott Hagnas

Here is an easy, cheap veggie idea. If you use a bag of ready made broccoli slaw, you can really save time. Tomatoes are optional. Though this is a stand-alone veggie dish, you could add some leftover meat to this for a complete meal.

Time: 8 minutes

• 1 bag broccoli slaw
• 1 cup fresh diced tomatoes (optional)
• 1 Tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp cumin
• 1/4 tsp turmeric
• 2 Tbsp lemon juice

Heat 1 Tbsp of olive oil over medium heat in a skillet, add 1 tsp of mustard seeds. Cover and cook until the seeds stop popping. Next, add the whole bag of slaw, the tomatoes (if using), plus 1 tsp cumin and 1/4 tsp of turmeric. Saute for 3-5 minutes, tossing occasionally, until the slaw is soft. Add 2 Tbsp of lemon juice. Stir and serve.

Cauliflower Mashed Potatoes
• 1 head of cauliflower (organic, natch); cut into pieces and put in a big pot
• enough chicken stock (we use an entire tetra-pak sized box, 32oz I think) and water to cover
• a few garlic cloves, peeled and thrown in

Boil it for 12-15 minutes or so. Strain off the cauliflower & garlic, but save a tiny bit of the liquid. Put c & g into a bowl, and mash it up (we use a hand blender, and it takes about 10 seconds). Add some of the liquid, if needed. Salt/pepper/butter whatever, and you’re good to go. Seriously good to go. I could eat troughs of this stuff.

Zucchini with Cumin Almonds
2 oz. blanched, slivered almonds
1 tsp olive oil
1 tsp ground cumin
pinch of salt
juice of a lemon
1 lb. zucchini
2 teaspoons extra-virgin olive oil
2 teaspoonslemon juice
1 clove garlic, minced
salt & pepper to taste
1 packed cup of mixed whole herbs (I used chives, mint, and thyme. The chives tasted the best. Next time, i think I’ll use parsley and chives only.)
1. Preheat oven to 375F. Mix first 6 ingredients. Spread on baking sheet; roast for 8 minutes until light brown. Set aside to cool.

2. Slice zucchini into 1/4-inch semicircles and saute ’til tender. Remove to a bowl and let cool a little.

3. Add almonds, lemon juice, olive oil, and garlic; mix well. Season with salt & pepper, then toss with fresh herbs.

Nutty Cabbage
Scott Hagnas

Time: 30 minutes

• 1/2 large head of cabbage, shredded (about 10 cups)
• 1 Tbsp roasted hazelnut oil
• 1/2 cup chopped onions
• 1/4 cup apple cider vinegar
• 1/4 cup blanched almonds
• 1 Tbsp unsweetened applesauce
• 1 Tbsp sesame seeds
• sea salt and fresh ground pepper to taste

Heat a burner to medium, then use a large skillet to sauté the onions in the oil. Meanwhile, shred the cabbage by slicing it thinly. After the onions begin to soften, add all of the cabbage to the skillet, along with the vinegar. Cover and reduce the heat to medium-low. Cook for 20 minutes, mixing occasionally. Add the remaining ingredients and cook 5 minutes longer. Serve warm or chilled.

Sautéed Kale
1 pound fresh kale trimmed and chopped
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons walnuts, lightly toasted
2 tablespoons lemon juice
Cook the kale in a large pot of boiling water until tender (about 10 minutes); drain well. Coat a large skillet with oil. Sauté garlic over medium heat until just golden, about three minutes. Add kale to skillet. Stir in the olive oil, sauté until heated through (about five minutes). Stir in pine nuts, remove skillet from heat. Sprinkle kale mixture with lemon juice. Transfer to a shallow serving dish and serve immediately.

Sautéed Broccoli ala Madrid
1 teaspoon extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, withy stems peeled and thinly sliced
Bring a large pot of water to boil over high heat. Add broccoli and cook until bright green but not completely tender, about three minutes. Plunge into cold water to stop the cooking process and preserve the bright color. Heat oil in a skillet over medium heat. Add garlic, onion and cook, stirring for two to three minutes. Remove cover and stir in broccoli. Simmer uncovered for two to three minutes.

Grilled Polish Vegetables
1 small cabbage, cored
2 tablespoons olive oil
½-1 teaspoon onion powder (optional)
1/8-¼ teaspoon black ground pepper
4 medium carrots cut into 1-inch pieces
2 celery ribs cut into 1- inch pieces
1 small onion cut into wedges
½ pound whole fresh mushrooms
1 small green pepper cut into pieces
Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24 inches by 18 inches. Sprinkle with onion powder, if desired and pepper. Arrange remaining vegetables around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

Honey Dill Carrots
Baby carrots
Steam baby carrots, then drizzle with just a bit of honey (don’t overdo the honey, it doesn’t take much). Add dill

Mongolian Spicy Cauliflower
1 head cauliflower, about 1 ¼ pounds
2 small bunches of scallions
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
½ teaspoon turmeric
1/3 cup warm water (105 F)
¼ cup olive oil
1/3 cup chopped fresh coriander or 8 fresh curry leaves
Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside. Trim the scallions and chop them, including the entire green part. Set aside. Measure out the spices and place them, as well as the water, right next to the stove. Heat the oil in a wok or a sauté pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower. Stir fry the cauliflower until it’s evenly coated with spice-infused oil. Add the scallions and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes.

Italian Brussels Sprouts
12-15 fresh chestnuts
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
2 pounds of Brussels sprouts, trimmed
Juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock (no added salt)
Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them warm, and set aside 10 minutes. Peel off both the hard outer shell and the inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook, stirring to combine. Add chestnuts and broth, cover and simmer over low heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes. Remove from heat and drain well if any liquid remains. Stir in lemon juice and zest and transfer to a serving bowl, serve warm.

Zesty Marinated Mushrooms
2 pounds of fresh mushrooms
½ cup lemon juice
1 cup olive oil
3 medium onions, thinly sliced
¼ teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon thyme
½ teaspoon oregano
1 tablespoon basil
2 teaspoons honey
Combine all ingredients and cook for 5-10 minutes over medium heat. Cool. Cover and refrigerate overnight.

Marinated Corsican Tomatoes
5 large ripe tomatoes
¼ cup olive oil
1 ½ tablespoon lemon juice
½ clove garlic, minced
½ teaspoon oregano
1/8 teaspoon ground black pepper
Peel tomatoes and cut into thick slices. Combine remaining ingredients and pour over tomatoes. Chill thoroughly, stirring once or twice. Garnish with parsley.

Chopped Jamaican Zucchini
1 medium zucchini squash, chopped
¼ red onion, chopped
½ red pepper, chopped
½ to 1 jalapeno pepper, chopped (to taste)
¼ cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch of ground coriander seed
Dash lemon juice
Toss all ingredients together; adjust seasonings as desired.

Zucchini with Tomatoes, Apples & Onions
1 ½ pound small zucchini, thinly sliced
2 tablespoons olive oil
2 tablespoons canola oil
1 medium onion, chopped
2 apples, chopped
2 fresh tomatoes, peeled and chopped
2 tablespoons fresh chopped parsley
Fresh ground black pepper to taste
Set a small pan of water to boil. Drop the zucchini slices into the boiling water for 30 seconds. Remove immediately and drain. Heat the oil in a fry pan and sauté the onion until it is transparent. Add the apples and stir well to coat. Add the tomatoes and the blanched zucchini. Stir well, and then add the parsley. Season this mixture, and leave it to cook, covered over a gentle heat for 5-10 minutes, until the zucchini is soft. Serve hot.
Colorado Spinach Salad
1 small bunch fresh spinach
12 dandelion leaves
½ cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite sized pieces
½ cup walnut halves
You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and de-stem spinach. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl. Put aside in refrigerator to drain and cool. When drained, pour off excess water and add apple and pecans. Toss with dressing (see next section) and serve.

Spinach Salad ala Cordani
½ pound pork tenderloin sliced and chopped into fine pieces
1 tablespoon olive oil
1 tablespoon canola oil
1 pound of fresh spinach, washed, drained and torn into desired piece size
1 can sliced water chestnuts (no salt added)
1 pound fresh mushrooms, sliced thinly
4 hard boiled eggs, sliced
Sauté the pork tenderloin pieces in the oil mixture until lightly browned. Drain spinach well and put into a large bowl and mix well with the water chestnuts and mushrooms. Top the salad with slice hardboiled eggs and pork tenderloin pieces. Allow diners to add their own dressing (see next section for dressing recipes).
From: The Recipes of Joseph Campbell Cordani.

Watercress and Walnut Salad
¼ cup olive oil
1 pound watercress, finely chopped
1 large garlic clove
½ cup cooked and finely diced chicken pieces
¼ cup walnuts, finely chopped
¼ cup hazelnuts, finely chopped
½ teaspoon pepper
In a heavy 12-inch skillet, heat the olive oil. Cut the garlic in half lengthwise and add it to the oil. Cook for two minutes, stirring constantly. Remove the garlic and discard. Add all the nuts and cook for 5 to 6 minutes or until they are browned. Add the chicken and pepper. Cook 2 to 3 minutes. Dry watercress before you add it to the oil. Working fast, toss the watercress into the mixture in the pan; making sure it is well coated and barely heated through. If left too long it loses some of its crispness. Serve immediately.

Salsa Salad
1 bunch cilantro
5-6 Roma tomatoes
1 small yellow or red onion
1 small chili pepper
2 ripe avocados
Handful of whole dulse leaf
Chop cilantro, dice tomatoes, dice onion, and finely dice chili pepper, dice avocado. After dicing each ingredient add them to a large bowl. Tear whole dulse leaf into bite size pieces, and add to the bowl. When finished — toss.

Honey Apple Coleslaw
2 cups packaged coleslaw mix
1 unpeeled tart apple, chopped
½ cup chopped celery
½ cup chopped green pepper
¼ cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
In a bowl combine the coleslaw mix, apple, celery and green peppers. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat.

Luigi Spallanzani’s Mushroom Salad
2 tablespoons fresh lemon juice
1 ½ tablespoons flaxseed oil
1 ½ tablespoons olive oil
1 minced garlic clove
2 tablespoons minced fresh parsley
1 teaspoon chopped fresh oregano or ¼ teaspoon dry
¼ teaspoon ground black pepper
1 pound fresh mushrooms, very thinly sliced
Combine everything but mushrooms in a medium bowl, beat with a fork to blend. Then add the mushrooms, toss to coat with dressing and serve immediately.
4 ripe tomatoes, quartered
1 small onion, coarsely chopped
1 peeled garlic clove
½ cup water
2 tablespoons lemon juice
Pepper to taste
Cayenne (optional)
1 sprig fresh parsley
4 ice cubes
1 medium cucumber, peeled and coarsely chopped
Blend all ingredients in a blender or food processor, until vegetables are small but not pureed.

Zucchini Parsley Soup
¼ cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 teaspoons chopped fresh parsley
¼ teaspoon thyme
1/8 teaspoon pepper
2 cups water
In a 1 ½ quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Add water and bring to a boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes. Remove from heat and let cool slightly. Remove ½ cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot. Makes two servings.

Spicy Cauliflower Celery Soup
1 large head of cauliflower
2-3 celery stalks
1 carrot
2 cloves garlic
1-2 onions
1-2 teaspoons ground cumin
½ teaspoon pepper
Parsley springs
¼ teaspoon sage
Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in soup pot. Chop and add: celery, carrots, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until veggies are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets.
Granny Midge’s Tomato, Apple and Celery Soup

1 pint chicken or vegetable stock
4 oz. finely chopped onion
6 oz. quartered tomatoes
6 oz. quartered apples
6 oz. chopped celery (with leaves)
2 oz. butter (or suitable oil such as olive or coconut)
Salt, pepper, nutmeg, ginger

Sautee onion in oil/butter, cooking slowly until golden.
Add sherry, vegetables, fruit, spices and seasoning.
Place a double thickness of greaseproof paper (which has been dampened with water) over the ingredients and cover pan with lid.
Simmer for an hour, then add stock.
Liquidize in blender or food processor, then press through sieve.


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