Grilled Carrots

Ingredients:

• 2 pounds small to medium carrots, peeled and ends trimmed
• 2 tablespoons olive oil, divided
• 3/4 teaspoon coarse kosher salt, divided
• Freshly ground pepper, to taste
• 1 tablespoon lemon juice, or to taste
• 2 teaspoons harissa paste
• 2 tablespoons Chopped fresh mint

Preparation:

1. Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
2. Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
3. Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.

https://www.healthyseasonalrecipes.com/grilled-carrots/

Kale Banana Muffins

Ingredients:

• 1½ cups whole wheat pastry flour or white wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsweetened applesauce
• 1 large egg
• 2 tsp vanilla extract
• 3 cups kale, ribs removed, chopped, and loosely packed
• 1 ripe banana
• ⅓ cup pure maple syrup
• 2 Tbsp coconut oil, melted and cooled

Preparation:

1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
4. Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

https://preventionrd.com/2016/03/kale-banana-toddler-muffins/

Thai Green Curry with Zucchini and Chicken

Ingredients:

• 1 tablespoon vegetable or peanut oil
• 2 to 4 ounces Thai green curry paste, such as Maesri
• 2 (13.5-ounce) cans coconut milk, such as Chaokoh
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 ounces cuttlefish balls, thawed if frozen (optional)
• 1 pound zucchini, cut into thick half-moons
• Fish sauce
• Granulated sugar
• Tamari or soy sauce
• Cooked rice or rice noodles, for serving

Preparation:

1. Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.
3. Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.
4. Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles.

https://www.thekitchn.com/recipe-easiest-thai-green-coconut-chicken-curry-recipes-from-the-kitchn-15663

Grilled Beet Flatbread

Ingredients:

• 2 whole wheat flatbreads
• 4 medium beets, any colors - greens cut off, beets peeled, and sliced about 1/4 inch thick
• 1 Tablespoon olive oil + extra for brushing on flatbread
• salt and pepper
• 4 large handfuls Kale
• 1/4 cup raw almonds, chopped
• 1 Tablespoon agave
• 1 cup balsamic vinegar
• 2 Tablespoons feta cheese

Preparation:

1. Preheat grill or a cast-iron grill plate over your stove to medium low heat.
2. In a small bowl, toss the sliced beets with olive oil and a few dashes of salt and pepper. Be sure to toss the yellow beets separately from the red beets, so the red color won't bleed onto the yellow. Once grill is to heat, place beets in a single layer and cook slowly until there are nice char-marks, about 8-10 minutes. Flip and cook the other side until the beets are fork-tender.

FOR BALSAMIC REDUCTION:

1. While the beets are cooking, you can start on the balsamic reduction. In a small saucepan, heat the balsamic vinegar until it comes to a rapid boil. Reduce heat to just a simmer, stirring occasionally until the vinegar has reduced to about half it's original amount and is a syrupy consistency. Remove from heat.

FOR "CANDIED" ALMONDS:

1. Place chopped almonds and agave in a small pan on low heat. Stir often and keep a close eye on the almonds. Make sure they are all coated with agave. The agave will become a deep brown color, and as soon as that happens, take it off the heat. Any longer and it will burn, and you do not want that! Put the almonds on a plate and using a fork, separate the individual almonds so they aren't stuck together in one big clump.

FOR KALE:

1. Place the kale in a large pan over low heat. Sprinkle a few drops of water in the pan and cover to create a steam. Let sit for about 2 minutes just so it can soften a bit. Use tongs to toss the kale around. You want it to wilt just a tiny bit so it still holds its crunch and color but it more pliable.

TO ASSEMBLE:

1. Either microwave the flatbreads or warm over a pan. Brush with a small amount of olive oil. Divide the kale between two flatbreads. Top with beets, candied almonds, and feta. Drizzle with the balsamic reduction. Cut into individual slices.

https://happyfoodhealthylife.com/grilled-beet-flatbread-salad/

Greek Kale Salad with Creamy Tahini Dressing

Ingredients:

• 1 medium bunch of curly green kale (about 8 ounces)
• Fine sea salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
• ⅓ cup finely grated Parmesan (optional)
• ⅓ cup sunflower seeds
• ¼ teaspoon extra-virgin olive oil

Creamy tahini dressing

• 1⁄4 cup tahini
• 3 tablespoons lemon juice (from 1 to 1 ½ lemons)
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, pressed or minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• 2 tablespoons water
• Freshly ground black pepper, to taste

Preparation:

1. To prepare the salad: Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
2. To toast the sunflower seeds, combine the seeds with the olive oil and a few dashes of salt in a small skillet over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.
3. To prepare the salad dressing: In a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt. Whisk until blended. Add the water and whisk until blended. Season generously with freshly black pepper, to taste.
4. Pour the dressing into the salad (you might not need quite all of it, but I did). Toss until the salad is evenly coated with dressing. Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.

https://cookieandkate.com/greek-kale-salad-recipe/

Chilled Vidalia Onion Soup

Ingredients:

• 4 medium to large Vidalia onions
• 4 tablespoons olive oil
• 4 sprigs thyme
• 1 teaspoon kosher salt
• 2 cups low-sodium vegetable broth
• Garnish: chopped chives (optional)

Preparation:

1. Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
2. Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
3. If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.

https://www.garlicandzest.com/chilled-vidalia-onion-soup/

 

Grilled Potatoes and Peppers

Ingredients:

• 8 medium red potatoes, cut into wedges
• 2 medium green peppers, sliced
• 1 medium onion, cut into thin wedges
• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 1 teaspoon steak seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

1. In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
2. Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

https://www.tasteofhome.com/recipes/grilled-potatoes-peppers/

Mediterranean Tuna Salad with a Zesty Dijon Mustard Vinaigrette

Ingredients:

For the Zesty Dijon Mustard Dressing

• 2 1/2 tsp good quality Dijon mustard
• Zest of 1 lime
• 1 1/2 limes, juice of
• 1/3 cup Early Harvest extra virgin olive oil
• 1/2 tsp sumac
• Pinch of salt and pepper
• 1/2 tsp crushed red pepper flakes, optional

For the Tuna Salad:

• 3 cans tuna, 5 ounces each (use quality tuna of your choice)
• 2 1/2 celery stalks, chopped
• 1/2 English cucumber, chopped
• 4–5 whole small radishes, stems removed, chopped
• 3 green onions, both white and green parts, chopped
• 1/2 medium-sized red onion, finely chopped
• 1/2 cup cup pitted Kalamata olives, halved
• 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
• 10–15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
• Six slices heirloom tomatoes for serving
• Homemade Pita chips or pita pockets for serving

Preparation:

1. To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
2. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
3. Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
4. Serve in pita pockets for a sandwich dinner. Or to serve as an appetizer, transfer to a serving platter and add pita chips and sliced heirloom tomatoes on the side. If you like, serve a portion of the tuna salad over the sliced heirloom tomatoes. Enjoy!

https://www.themediterraneandish.com/mediterranean-tuna-salad/

Creamy Dijon Dill Potato Salad

Ingredients:

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Preparation:

1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will loose their rich, smooth texture.

https://www.foodnetwork.com/recipes/dave-lieberman/creamy-dijon-dill-potato-salad-recipe-1916486

Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Grilled Radicchio Salad

Ingredients:

• 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
• 1/2 cup extra virgin olive oil, plus more to coat radicchio
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 3 chopped garlic cloves
• 1/2 teaspoon mustard
• Salt and black pepper
• Pecorino or parmesan cheese for garnish

Preparation:

1. Make the dressing: Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Prepare your grill for high, direct heat.
3. Coat quartered radicchio with olive oil and sprinkle with salt.
4. Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.
5. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.
6.  Serve: Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

https://www.simplyrecipes.com/recipes/grilled_radicchio_salad/

Cucumber Sushi

Ingredients:

FOR THE SUSHI

• 2 medium cucumbers, halved
• 1/4 avocado, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 small carrots, thinly sliced

FOR THE DIPPING SAUCE

• 1/3 c. mayonnaise
• 1 tbsp. sriracha
• 1 tsp. soy sauce

Preparation:

1. Using a small spoon, remove seeds from center of cucumbers until they are completely hollow.
2. Press avocado into the center of cucumber, using a butter knife to press inside the cucumber. Next, slide in bell peppers and carrots until the cucumber is completely full of veggies.
3. Make dipping sauce: combine mayo, sriracha, and soy sauce in a small bowl. Whisk to combine.
4. Slice cucumber rounds into 1” thick pieces and serve with sauce on the side.

https://www.delish.com/cooking/recipe-ideas/recipes/a58629/cucumber-sushi-recipe/

Lemon Garlic Sautéed Cabbage

Ingredients:

• 2 pounds white cabbage, core removed and shredded (10 cups)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• Pinch crushed red pepper flakes
• 1/2 teaspoon fine sea salt or more to taste
• Half of a lemon, cut into wedges

Preparation:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

https://www.inspiredtaste.net/37742/sauteed-cabbage-recipe/

Kohlrabi Slaw with Jalapeño, Cilantro and Lime

Ingredients:

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
• ½  cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing :

• 1/4 Cup olive oil
• ¼ Cup  fresh orange juice ( juice form one orange)
• 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 Cup honey ( or agave syrup)
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Preparation:

1. Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
2. Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.
3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

https://www.feastingathome.com/kohlrabi-salad-with-cilantro-and-lime/

Grilled Summer Squash with Red Onion and Feta

Ingredients:

• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
• 1 garlic clove, finely grated
• ¼ cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
• 1 medium red onion, cut through root end into 8 wedges
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 8 oz. feta, crumbled into large pieces
• 4 banana peppers from a jar, thinly sliced crosswise
• Generous pinch of crushed red pepper flakes

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta

Collard Green Spring Rolls and Sunbutter Dipping Sauce

Ingredients:

SPRING ROLLS:

• 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 1/2 cups bean sprouts
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)

SAUCE:

• 1/3 cup creamy unsalted sunflower seed butter
• 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
• 2-3 Tbsp maple syrup (to taste)
• 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
• Hot water (to thin)

Preparation:

1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
2. In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn't a necessary step, but it will allow it to fold/roll more easily.
3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
4. Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
5. Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used - about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
7. These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/

Cucumber Dill Tzatziki Sauce

Ingredients:

• 1 cup Greek-style plain yogurt
• 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill, plus extra for garnish
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Toasted pita or pita chips, for serving

Preparation:

1. Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper.
2. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

https://www.foodandwine.com/recipes/cucumber-dill-tzatziki

Braised Turnips with Greens

Ingredients:

• 6 small turnips with greens
• 1 tablespoon olive oil
• 1 cup unsalted vegetable stock
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons cold butter
• 1 teaspoon honey

Preparation:

1. Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high.
2. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes.
3. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

https://www.cookinglight.com/recipes/braised-turnips-greens

Grilled Baby Fennel with Lemon and Pecorino

Ingredients:

• 10-12 baby fennel bulbs (if using regular-sized fennel, use 2-4)
• olive oil
• kosher salt and freshly grated black pepper
• 1 medium sized lemon, zested and juiced
• 2-3 tablespoons freshly squeezed lemon juice, divided
• 2-3 tablespoons extra virgin olive oil
• 1/4-1/3 cups fennel fronds, finely chopped
• 1/4 cup pecorino cheese, shredded
• red pepper flakes, to taste (optional)

Preparation:

1. PREP THE FIRE AND THE FENNEL: Prepare your grill for a moderately hot fire. Add a few mesquite or hickory chips for even better flavor. Back in the kitchen, take your fennel and chop off the leafy stems where they meet the bulb. Pull a handful of the feathery leaves from the stems and finely chop them. Put in a small prep bowl and set aside. Now, we prep the bulb. If there are any bruises on your bulb, remove the outer layers until they are gone. Cut the fennel horizontally into 1-inch rings. Place rings in a mixing bowl and toss with a generous glug of olive oil to coat them plus half the lemon juice. Season with salt and pepper. Set aside until your fire is ready.
2. GRILL: When your fire is ready, place your fennel rings into a vegetable grilling basket. Place basket over the coals and then partially close the cover to the grill. Grill until fennel is tender and browned on all sides, about 5-8 minutes per side.
3. TOSS: Place the grilled fennel rings in a serving bowl. In a small measuring cup, whisk together the extra virgin olive oil and the remaining lemon juice. Taste and adjust the amount of oil or lemon juice if needed. Pour enough of the vinaigrette over the fennel to moisten and toss. Season to taste with salt and pepper and toss again. Sprinkle the fronds, lemon zest, and pecorino cheese over the fennel. Sprinkle on some red pepper flakes, to your taste. Serve warm or at room temperature.

https://food52.com/recipes/11677-grilled-baby-fennel-with-lemon-and-pecorino

Dandelion Greens with Lemon and Olive Oil

Ingredients:

• 2 bunches of dandelions, roots removed
• 2-3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest
• ½ teaspoon salt and /14 teaspoon pepper

Preparation:

1. Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
2. Place a medium pot on to boil, add dandelions and reduce heat to simmer.
3. Cook for 5-8 minutes,making sure greens have softened.
4. Remove and strain into a bowl, and reserve the juices. (great for a drink later)
5. Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
6. Add zest to the top when ready to serve.

http://www.californiagreekgirl.com/dandelions-with-lemon-and-olive-oil/