Vegetarian Stuffed Cabbage Rolls

Ingredients:

• 1 medium green cabbage
• Water
• 1 cup medium-grain rice
• ½ cup shredded yellow onion
• ½ cup chopped fresh parsley
• ½ cup chopped fresh dill
• Salt and pepper
• ½ tsp cayenne pepper, more to taste
• ½ tsp ground allspice
• ¼ vegetable oil
• 1 15-oz can tomato sauce, divided
• 1 medium yellow onion sliced
• 1-2 Roma tomato sliced
• 1 tsp ground cumin

Instructions:

1. Remove and discard the first couple leaves of cabbage. Core the cabbage and wash in cold water.
2. Place the cabbage in a large pot of boiling water. As the top layer of cabbage leaves blanches, remove carefully by hand or using tongs. Continue the same process; peeling off the top layer of cabbage leaves as they soften. Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
3. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon.
4. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and Roma tomatoes.
5. Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
6. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining ½ can of tomato sauce, and about 1½ to 1¾ cups of water (water should barely reach the top layer of cabbage rolls). Add the ground cumin.
7. Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, cover the pot with its own lid. Let cook for 30 minutes then remove the plate. Cover with the lid only; cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
8. Transfer carefully to a serving platter. Enjoy!

http://www.themediterraneandish.com/vegetarian-stuffed-cabbage-rolls/

Tabouleh

Ingredients:

• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon black pepper coarsely ground
• 1 teaspoon salt
• 1/4 cup cracked bulgur
• 1/2  red onion finely diced
• 140 grams parsley I prefer flat-leaf, but curly works too
• 140 grams cucumbers - Lebanese (~2 cucumbers), cubed
• 225 grams tomatoes (~2 tomatoes), cubed

Instructions:

1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
2. If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
3. Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
4. Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.

http://norecipes.com/recipe/tabouleh-recipe/

Shaved Beet and Bitter Greens Salad

Ingredients:

• 1/4 cup balsamic vinegar
• 1 large garlic clove
• 1 tablespoon whole-grain mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• 1/2 cup olive oil
• 1 medium beet, trimmed and peeled
• 3/4 pound escarole, torn into bite-size pieces (10 cups)
• 1/4 pound frisée, torn into bite-size pieces (6 cups)
• 6 ounces radicchio (1 large head), torn into bite-size pieces
• Equipment: an adjustable-blade slicer

Instructions:

1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
2. Slice beet paper-thin with slicer.
3. Toss greens and beet in a large bowl with enough dressing to coat.

Cooks' notes:
•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using.
•;Beet can be sliced 1 day ahead and chilled in a sealable bag.
•Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.

http://www.epicurious.com/recipes/food/views/shaved-beet-and-bitter-greens-salad-with-garlic-balsamic-vinaigrette-355982

Ethiopian Cabbage Dish

INGREDIENTS

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

INSTRUCTIONS

1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

http://allrecipes.com/recipe/ethiopian-cabbage-dish/

Swiss Chard Stuffed with Goat Cheese and Rice

INGREDIENTS

• 16 red swiss chard leaves (choose smallish leaves around 10-inch long)
• 2 cups water
• Salt, to taste
• 1 1/2 tablespoons ghee or regular butter, divided
• 1 1/2 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 1 clove garlic, finely chopped
• 2/3 cup brown and wild rice mix, prepared according to package directions, cooled
• 1/4 cup pine nuts
• 1/3 cup raisins
• 8 ounces soft goat cheese
• Pepper, to taste

INSTRUCTIONS

1. In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside.
2. Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the ghee; set aside.
3. Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.
4. In a separate small heavy skillet, heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper.
5. To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.
6. Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.

http://www.wholefoodsmarket.com/recipe/swiss-chard-stuffed-goat-cheese-and-rice

Easy Refrigerator Pickles

INGREDIENTS

• 6 cups thinly sliced pickling cucumbers (about 2 pounds) 
• 2 cups thinly sliced onion 
• 1 1/2 cups white vinegar
• 3/4 cup sugar 
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper 
• 4 garlic cloves, thinly sliced

INSTRUCTIONS

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

http://www.myrecipes.com/recipe/easy-refrigerator-pickles-0

Roasted Fennel Tapenade and Polenta Cucumber Bites

INGREDIENTS

ROASTED FENNEL:

• 180g fennel, sliced
• 1 teaspoon olive oil
• a dash of dried basil
• a dash of dried rosemary
• salt and pepper to taste

Olive Tapenade:

• 100g green olives, pitted 
• 100g kalamata olives, pitted
• 50g whole sweet peppadew peppers
• ½ ounce sprouted almonds
• 2 cloves of garlic
• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• ½ teaspoon dried basil
• pepper to taste

Cucumber Bites:

• 1 batch of Fennel Roasted Tapenade
• ½ cup of uncooked polenta
• 1 ½ cups of water
• ½ teaspoon dried basil
• salt and pepper to taste
• 1 cucumber, peeled and sliced
• some cherry tomatoes, halved
• roasted yellow peppers, sliced
• parsley

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Drizzle the olive oil on the fennel, season with the dashes and tastes. Roast for 30 minutes. Once they’re done, dice the pieces.
2. Toss all the ingredients in a food process. Process! Don’t over-process or it’ll become tapenade mush and no one like tapenade mush…as much as tapenade.
3. Bring your water to a boil in a small pot. Slowly add the polenta and the seasonings and stir, stir, stir for like 15 minutes or so. Once it’s thickened, transfer it to a cookie sheet or some dish and press it evenly into the pan. Let it sit until it sets.
4. I used a mini jar to cut my polenta circles but a cookie cutter would be 1000 times smarter. So do that. Make some polenta disks, put them on the cucumber slices, top with about 10g (a heaping amount, in other words) of tapenade. Add whatever additional toppings you desire. Finish with a sprig of parsley for fancy-pants-ness.

https://quicheaweek.wordpress.com/2013/01/09/roasted-fennel-tapenade-and-polenta-cucumber-bites/

Bok Choy and Kale Fried Rice with Fried Garlic

This slightly spicy, slightly tart gremolata perks up chili, lentil, and bean dishes. It’s also a great addition to your weekend guacamole. Make a jar of it, and use it all week – because it’s healthy, fresh and makes everything taste great!

INGREDIENTS

For the Fried Garlic:

• 1 whole head of garlic, peeled
• Kosher salt
• 1/4 cup vegetable oil

For the Fried Rice:

• 3 cups day-old cooked jasmine or short grain rice (see note above)
• 2 cups chopped kale (about 4 ounces)
• 2 cups chopped bok choy (about 4 ounces)
• 1 Thai bird's eye chili, finely minced
• 1/4 teaspoon ground white pepper
• 1 teaspoon soy sauce

INSTRUCTIONS

1. for the Fried Garlic: Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl.
2. Set a fine mesh strainer over a heat-proof bowl. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately (see note above).
3. For the Fried Rice: Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.
4. Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
5. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

http://www.seriouseats.com/recipes/2014/03/bok-choy-kale-fried-rice-garlic-chinese-recipe.html

Vegetable Lettuce Wraps

So many beautiful lettuce heads this season! Instead of the usual salad, shake things up with these yummy lettuce wraps. 

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, crushed and finely chopped
• 2 medium carrots, peeled and finely diced
• One 8-ounce can bamboo shoots, drained and finely diced
• 8 ounces fresh asparagus (or, try using this week's Fennel!), blanched and thinly sliced
• 9 fresh shiitake mushrooms, stemmed and sliced
• 4 tablespoons light soy sauce
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon toasted sesame oil
• 2 heads butter lettuce, leaves separated
• 1 medium red Fresno chile, seeded and finely chopped
• 1 large green onion (or, last week's baby leeks!), green part only, finely chopped
• 1 small handful fresh cilantro leaves
• 3 small mandarin oranges, clementine oranges or tangerines, segmented
• 1/4 cup roasted peanuts, finely chopped or ground

INSTRUCTIONS

1. Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more.

2. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.

3. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.

http://www.cookingchanneltv.com/recipes/ching-he-huang/vegetable-lettuce-wraps-sin-cai-bao.html

Stir Fried Rice Noodles with Vegetables

INGREDIENTS

• 250g / 8.8 oz Rice Vermicelli
• 4 White Lisbon (Scallion/Spring Onion): ⅕ cup (21g) cutted into rounds
• 1 medium eggplant (170g)
• 2 medium zucchini (400g)
• 1 large red bell pepper (244 g)
• 1 carrot (88g)
• ⅙ stalk celery, medium (6g)
• 2 cup cherry tomatoes (380g)
• ⅕ cup (40g) soy sauce
• ⅕ cup (45g) extra virgin olive oil + 1 teaspoon (4g) for cherry tomatoes
• 8 basil leaves
• 2 teaspoon oregano
• dash of salt (or more) + more to cook rice vermicelli
• pepper, to taste
• optional: a few drops balsamic vinegar
• optional: two pinch of cinnamon

INSTRUCTIONS

1. Wash and drain each vegetables
2. Cut white lisbon and celery into rounds
3. Cut eggplant into thin slices, cut each slice in three parts
4. Cut red bell pepper in half, then thinly slice it 
5. Cut carrot in half, slice it and cut each slice in three parts
6. Cut zucchini in half, slice it and cut each slice in three parts
7. Extract juice from cherry tomatoes, with a blender, a food mill or a juicer.
8. Combine tomatoes juice with 1 teaspoon oil, basil leaves, oregano, dash of salt, pepper, balsamic vinegar and cinnamon. set apart
9. In a saucepan, cook oil at medium temperature for about a minute. Add veggies except onions, continuously stir for about 10 minutes at medium temperature. Add onion, cook for 1 minute. Add soy sauce, cook for 1 minute more
10. Cook rice noodles in warm water and a tiny bit of salt. I cooked mine for 4 minutes
11. Add rice noodles and cherry tomatoes sauce into saucepan, cook with veggies for about 2 minutes
12. Serve warm

http://www.greenroadtobliss.com/stir-fried-rice-noodles-with-vegetables/

Cilantro Gremolata

This slightly spicy, slightly tart gremolata perks up chili, lentil, and bean dishes. It’s also a great addition to your weekend guacamole. Make a jar of it, and use it all week – because it’s healthy, fresh and makes everything taste great!

INGREDIENTS

• 1½ cup (3 dl) fresh cilantro (fresh coriander), chopped
• zest of 1 lemon (about 2 tbsp.), finely chopped
• 2 mild green chilies, seeds and ribs removed, finely chopped
• 1 lemon, juiced

INSTRUCTIONS
1. Mix all ingredients together in a small mixing bowl.
2. Store in an airtight container.
3. Keeps about a week.

http://www.julieburud.com/2013/04/cilantro-gremolata/

Lentil Salad with Tomato and Dill

INGREDIENTS

• 1 cup dried lentils (preferably small French lentils)
• 1 large garlic clove, chopped
• 1 teaspoon salt, or to taste
• 3/4 lb tomatoes, diced (2 cups)
• 4 large scallions, thinly sliced (3/4 cup)
• 1/4 cup chopped fresh dill
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons red-wine vinegar, or to taste
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes.

2. Drain in a large sieve, then transfer to a large bowl.

3. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

http://www.epicurious.com/recipes/food/views/lentil-salad-with-tomato-and-dill-232495

Quinoa Fried Rice

INGREDIENTS

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken (or veggie) stock
• ¼ small onion (or leeks, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• 1 head Kohlrabi, sliced

Sauce:

• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

INSTRUCTIONS

Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken/veggie stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion, kohlrabi and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve

http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/

Potato and Leek Flat Bread With Greens

INGREDIENTS

• flour for the work surface
• 1 pound refrigerated pizza dough
• cornmeal for the pan
• 2 small leeks (white and light green parts), cut into thin strips
• 2 medium red potatoes (about 3/4 pound), thinly sliced
• 1 teaspoon fresh thyme
• 3 tablespoons extra-virgin olive oil
• kosher salt and black pepper
• 1/4 cup grated Gruyère (1 ounce)
• 4 cups mixed greens

INSTRUCTIONS

Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
Sprinkle a baking sheet with the cornmeal and place the dough on top.

In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.

Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.

http://www.realsimple.com/food-recipes/browse-all-recipes/potato-leek-flat-bread-greens

Frittata with Escarole, Tomato and Manchego

INGREDIENTS

• 8 eggs
• 4oz Manchego cheese (or other sharp cheese), grated (about 1 cup)
• 1 small head escarole, washed and roughly shredded
• 1 ripe tomato, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• Salt and Pepper to taste

INSTRUCTIONS

1. Heat a large skillet over medium, and add the olive oil and escarole
2. Cook the escarole in the skillet until it begins to wilt
3. Add the onion to the pan, cooking until the escarole has completely wilted and the on- ion is soft
4. Whisk the eggs, salt and pepper in a large bowl, pour into the pan with the escarole and onion
5. As the eggs begin to set up on the bottom of the pan, pull the edges and bottom away, letting more egg reach the bottom of the pan to firm; after a few minutes, redistribute the onions and escarole around the pan
6. Place the tomato slices on top of the egg mixture, then top with grated Manchego
7. Place skillet on rack set about six inches from the broiler for about 5 – 8 minutes, until the top browns and the eggs begin to puff 8. Remove and serve immediately

http://sinkorswimmedia.com/wordpress/frittata-escarole-tomato-manchego-2/