1 cup cooked wheat berry or other grain
1 bunch kale (preferable dinosaur kale)
4 large carrots
1 large NY state apple
1/3 cup raisins
1 small shallot, minced
1 teaspoon orange zest
3 tablespoons orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons cider vinegar
3 tablespoons olive oil
1. Remove stem and rib from kale leaves. Roll kale lengthwise, and cut into ½ inch ribbons, using scissors. Place kale in large salad bowl and add wheat berry.
2. Peel carrots, and grate them using a box grater. Add to kale.
3. Core apple and slice thinly. Add to salad.
4. In a small mixing bowl, combine shallot, zest, juice, mustard, and vinegar. Whisk thoroughly, and slowly add oil.
5. Pour dressing over salad and mix thoroughly. Season to taste with salt and pepper.
6 pears, each sliced into 6 pieces
1 cup heavy whipping cream
2 teaspoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1. For the whipped cream, put your bowls and whisk in the refrigerator about 15 minutes before you are ready to begin.
2. When ready to make the whipped cream, take your cold bowl and whisk cream, spices, and sugar in the bowl to stiff peaks.
3. Place the sliced pears in a bowl and top with the spiced whipped cream—enjoy!
2 red bell peppers
1 head of cauliflower
2 tablespoons olive oil
2 cans garbanzo beans (chickpeas), drained and rinsed
1 small red onion, chopped
2 cloves garlic, grated or finely chopped
1 large handful parsley, chopped
6 tablespoons flour
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 1/2 teaspoons turmeric
Salt and pepper, to taste
1/4 cup vegetable oil
1 cup yogurt
1 clove garlic, minced
Zest and juice of 1 lemons
2 tablespoons of dill, chopped
Salt and pepper, to taste
4 sandwich-size pita pockets
1. Preheat oven to 400F. Cut the peppers in half and clean out the seeds and innards. Cut into 1-inch strips. Cut cauliflower into small florets.
2. Toss vegetables with olive oil, salt and pepper. Spread evenly in baking dish and bake until vegetables are tender and lightly browned.
3. Meanwhile, pat the beans dry with a paper towel and place into a food processor. Add in the onion, garlic, parsley, flour, spices and seasonings, and process until fairly smooth and very thick. Form four large patties, and refrigerate for 20 minutes.
4. While the patties are chilling, get the sauce started: Place the yogurt in a medium-size mixing bowl and add lemon juice and zest, garlic, dill, salt and freshly ground black pepper. Set sauce aside for falafel burger assembly.
5. Preheat a large, nonstick skillet with the vegetable oil. Make sure the oil is hot, and cook each patty 3 minutes on each side.
6. Cut the edge of each pita to form big pockets then wrap them in foil and place in the oven to warm, about 3 minutes. Remove pitas from the oven then spoon a couple of tablespoons of yogurt sauce into each of the pitas.
7. Place roasted vegetables and falafel burger the pita. Pass extra yogurt sauce at table and enjoy!
Makes one 9-inch cake
3 large apples
1 cup whole wheat flour
1 tsp baking powder
3 large eggs
½ cup sugar
¾ stick butter, melted
1 tsp. vanilla extract
¼ tsp salt
zest of ½ lemon
zest of ½ orange
1. Preheat oven to 350°. Butter and flour cake pan.
2. Peel apples and slice thinly.
3. Sift flour, salt, and baking powder and stir together with a whisk.
4. In a separate bowl, whisk together the melted butter and sugar. Then, mix in the eggs, one at a time. Add the vanilla extract, lemon zest, and orange zest.
5. Stir in the wet ingredients into dry, mixing well. Do not overmix!
6. Gently fold apples into batter and pour into cake pan.
7. Bake on center rack of oven for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool. Serve with whipped cream and/or berry coulis.